Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Italian Dressing

Ingredients

4 cloves           Garlic, minced

1 /2 tsp            Oregano

1 /8 tsp            Red pepper flakes

1 /2 cup           White vinegar

1 1 /4 cups      Corn oil

1 Tbsp             Sugar

6 Tbsp             Water

Instructions

Place in a bottle and shake well. Refrigerate. Make 24 hours in advance of serving. Add 3 ounces feta cheese for a Greek-style dressing.

Recent Recipes

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more