Skip to content

Robert St. John

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


Artichoke Tart

Preheat oven to 325. Drain artichokes reserving two tablespoons of the marinating liquid. Place the two tablespoons of liquid in…

Read more

Grilled Radicchio

Place a toothpick through the center of each radicchio wedge to prevent the leaves from falling off. Brush radicchio with…

Read more

Southern Butterbeans

Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat…

Read more

Zucchini-Squash Casserole

Preheat oven to 400. Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large…

Read more

Robert’s Turnip Greens

In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes.…

Read more

Grilled and Chilled Asparagus with Dill Mayonnaise

Asparagus Toss the asparagus with olive oil, salt and pepper. Arrange the asparagus on a medium-heat grill and cook for…

Read more


Place dry lentils in a mesh strainer. Rinse under cold water for 2 minutes. In a 3-quart stock pot over…

Read more

Delta Tomatoes

Sautee onion, celery and bell pepper in butter and olive oil. Cook until onions are soft and translucent. Add tomatoes,…

Read more

Squash Casserole

Preheat oven to 350 degrees. Heat half of the bacon grease in a large skillet over medium heat. Cook squash…

Read more