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Robert St. John

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

Main Dish

RSJ’s Chicken Jambalaya

Heat a large heavy duty cast iron skillet or dutch oven (2-gallon capacity) on high heat. Place the sausage in…

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Chicken Pie

Preheat oven to 325 Melt butter in a medium-sized skillet over low heat. Add flour to make a roux. Cook…

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Minestrone Soup

I created a version of this in the early days of the Purple Parrot Café in the late 1980s. When we opened Tabella, I revised it and it’s a regular menu item.

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Deep South Cornbread Dressing

Cornbread dressing is the cornerstone of any Thanksgiving meal. While this recipe is obviously more work than your off-the-shelf box mix from the grocery store, your family will thank you for stepping up the flavor.

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Risotto

“Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.”— Mario Batali Add a teaspoon of saffron threads to the stock in this recipe and top the finished product with Parmigianino Reggiano and you’ll have Risotto Milanese.

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Stuffed Whole Trout or Flounder

A simple dish that can feature trout or flounder.

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Chicken and Dumplings

Place all ingredients in a large stockpot and simmer for two hours. Gently remove chicken, cool and pick the meat…

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RSJ’s Chicken Spaghetti

Creamy Chicken Spaghetti just like your mom used to make, but probably a little better.

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