Skip to content

Robert St. John

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

Pickled Zucchini

The Purple Parrot’s Chef Jeremy Noffke loves to pickle things. This is his recipe for pickled zucchini.

Ingredients

2 cups Zucchini, cut into 2” batons
1 cup White vinegar
½ cup Water
2 Tbl Sugar
1 Tbl Kosher salt
½ tsp Crushed red pepper
1 each Fresh garlic clove, thinly sliced

Instructions

Pack the zucchini batons tightly into a sterilized 1-pint wide-mouth glass jar. (To sterilize, cover the jar and lid in water in a pot and boil for 5 minutes.)

In a small pot, combine the remaining ingredients and bring to a boil. Immediately pour over the jar full of zucchini, leaving about ½“ from the lip. Make sure you stir right before pouring so the crushed red pepper and garlic get into the jar. Discard any excess liquid.

While still hot, tighten the lid and let cool completely at room temperature. Once cooled, refrigerate.

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