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Robert St. John

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

Pantry and Fridge

Georgia Peanut Sauce

In addition to the chicken skewers, this can be used in a cold pasta salad with fresh Asian vegetables or a sautéed shrimp pasta with garlic and snow peas.

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Cucumber Yogurt Sauce

Good with the salmon spread, and a great dip on its own. Use it when making gyros.

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Chive and Tarragon Sauce

This is a versatile sauce with an excellent shelf life. Good with almost any sandwich.

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Chantilly Cream

With a tip of the hat to the master— Chef Paul Prudhomme.

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Blackberry-Tasso Chutney

Big, bold flavors with multiple uses. Serve it with duck, venison, pork, and savory bread pudding. Leave out the tasso and serve it over ice cream.

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Barbara Jane’s Layered Cream Cheese Spread

Takes some work, but is worth the effort. Mango chutney can be substituted for the peach preserves.

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Veal Stock

Rinse the veal bones under cold water 4–5 minutes. Place bones in a large stockpot, and cover with the cold…

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Steak Seasoning

Combine all and mix well. Store in an airtight container.

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Smokey Fajita Sauce

This sauce is simple and great just like it is. For variations you can add one-quarter cup of salsa to it. Or try adding fresh chopped cilantro and green onions or one teaspoon of liquid smoke

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