Skip to content

Robert St. John

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

Rocket Salad

One of my favorite Tuscan dishes is as basic and uncomplicated as any dish could be. Rocket Salad is nothing more than arugula, a meager amount of aged balsamic vinegar, and even less extra virgin olive oil, salt and pepper. This, in my mind, is the ideal salad. The peppery greens and the light adornment of dressing is a perfect foil for uncomplicated pastas.

Ingredients

1 – 5 oz. bag fresh arugula (aka rocket)
2 Tbl Aged balsamic vinegar, finest quality
2 tspExtra virgin olive oil
¼ tsp Kosher salt
¼ tsp Fresh ground black pepper
Shredded Parmigiano Reggiano as needed

Instructions

In a large mixing bowl, toss the arugula with the balsamic vinegar. Add the olive oil, salt and pepper and toss again.

Divide among 6-8 small plates and garnish with the shredded cheese as desired.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Read more

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Read more

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Read more