Recipes

Featured Recipe

Muz’s Pancakes – The World’s Best

I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.

Robert St. John’s Baked Shrimp and Squash

I have always believed that my baked shrimp and squash recipe is a perfect example of Pineywoods cuisine. It makes use of shrimp harvested an hour south in the Gulf of Mexico, it has Creole seasonings from New Orleans and the Louisiana bayous 90 minutes to the southwest. And it draws its main ingredient from the South Mississippi garden.

Muz’s Pancakes – The World’s Best

90% Crab Cakes

Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…

Breakfast Staples

Andouille Cheese Grits

This recipe has been something I've served friends and family for years. It's a great breakfast to make for a large group. This recipe will be included in my upcoming book release, Mississippi Mornings.

Chive and Cheddar Biscuits

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…

Perfect Scrambled Eggs

I had breakfast with Julia Child twice. I was in awe of her knowledge, passion, and modesty. I learned volumes in the short time we visited. Both times we spoke about eggs. She told me her recipe for the perfect scrambled egg, and it’s the method I still use today.

Recent Recipes

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Baked Asparagus

Bright, tender, and irresistibly flavorful, baked asparagus is a quick and healthy side dish perfect for any meal. Roasting brings out its natural sweetness while adding a delightful crispness to the tips. With just a handful of ingredients and minimal effort, this recipe is a surefire way to elevate your veggie game.

Meat Lasagna

Wrap the Ricotta cheese in cheesecloth and place in a strainer over a bowl. Weight the Ricotta with some plates…

Panna Cotta

I always prefer a lighter fruit finish to a meal to a heavy chocolate finale. This recipe meets both criteria.

Spicy Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Creole Crabmeat Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Smokey Bacon and Cheddar Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Basic Grits

These grits are anything but basic. The recipe uses heavy cream and chicken stock. Basic grits use just water. I probably should have named this recipe Not So Basic Grits.

Smoked Duck and Grits

My brother is an avid duck hunter and I was thinking of him when we were testing this recipe. The grits say “basic” though they’re anything but basic. They are very rich, but so good, and perfect for this recipe. The caramelized onions are an equal player in this three-component game.

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Blackberry Farm Raspberry Almond Crumb Cake

Makes one 11x 7x 2-inch rectangular cake Preheat oven to 350 degrees Cream ¼ cup butter and sugar briefly. Add almond…

My Version of My Mom’s Stuffed Peppers

I probably ate stuffed peppers 90% of the birthdays in the first half-century of my life. Stuffed peppers, mashed potatoes, and English peas. Almost all my fondest childhood memories are set around meals in my home or the homes of one of my grandparents. I never gave them much thought back then, but a shared meal is something that I cherish, and never take for granted these days.

Crabmeat Holleman

Preheat oven to 375 degrees. Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers.…

Crawfish Omelet with Horseradish Cream

This recipe is from the cookbook Mississippi Mornings, which was released in 2023.

Peach BBQ Sauce

Preheat oven to 300. In a 2-quart oven-proof sauce pot, heat the bacon fat over low heat. Cook onions 5…

The Late-Great Louis Norman’s Garlicky-Sweet Dill Pickles

Start with one-gallon of the cheapest dill pickles you can find (Do not use kosher dills). Drain and discard all…

Tapeo Ribs

PREPARATION Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly…

Rosanna’s Tiramisu

Combine the egg yolks and sugar in the chilled bowl of a stand mixer fitted with the whip attachment. Beat…

Frank Brigtsen’s Mashed Potatoes

The two best mashed potato dishes I have eaten in my life were from my friend and famed New Orleans chef, Frank Brigtsen’s and at my grandmother’s dining room table (and I’d have a hard time choosing a winner between the two).

Bloody Mary Oyster Shooters

Make a lot because they’re gonna go fast.

Fried Crab Claws

Heat oil to 350 degrees in a large cast iron skillet. Beat together the buttermilk and egg. Combine flour, and…

Butternut Shrimp Bisque

Here is Frank Brigsten’s Butternut Shrimp Bisque (the key is in making a rich and flavorful stock) Frank Brigtsen – Brigtsen's Restaurant

Scampi

The Italian peninsula is surrounded by five seas— the Adriatic, Ionian, Tyrrhenean, Ligurian, and Mediterranean. I have never eaten a dish like this while visiting Italy (they have probably never heard of Old Bay Seasoning), but we sell a lot of it in the States. Make sure and and dip warm ciabatta in the butter sauce left in the bottom of the bowl.

Rosedale Rosemary BBQ Shrimp

In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola…

Black and Blue Nachos

I use filet mignon, but ribeye or a New York strip would work well, too. Cut the tortillas into eighths…

90% Crab Cakes

Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…

Harbor Docks Smoked Yellowfin Tuna Dip

Mix together and store refrigerated for up to five days.

Robert St. John’s Mississippi BBQ Shrimp

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2-3 days ahead of time).…

Summer Morning Casserole

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell…

RSJ’s Crawfish Etouffee (tomato version)

This recipe for crawfish etouffee has been in my files for over 20 years. I can’t remember if it’s mine or someone else’s, but, either way, it’s legit. Also, shrimp can be substituted for crawfish. Just add them immediately after the vegetables and cook them until translucent before adding the remaining ingredients.

Mam-Maw’s Chicken Salad

Fill a stockpot one-half full with cold water and add carrots, onion and celery. Bring to a boil and add…

Roasted Turkey and Giblet Gravy

Dissolve the salt in a small amount of hot water; add ice and cold water to equal a gallon. In…

Asparagus Casserole

Preheat oven to 350 Heat oil in a two-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook…

Port Wine Glaze

Place all ingredients in a small sauce pot. Simmer and reduce until mixture forms a thick syrup. Yield: One quarter…

Sweet Potatoes and Not a Marshmallow in Sight

Preheat oven to 350 degrees. Lightly butter a 13 x 9 casserole dish. Combine prepared sweet potatoes, sugar, honey, one…

Cranberry Relish

Combine cranberries, shallot, Madeira, sugars, orange juice and cranberry juice in a 1-quart sauce pot and simmer over low- medium…

Pumpkin Cheesecake

Our first restaurant, The Purple Parrot, served many memorable dishes. This Pumpkin Cheesecake is one of those. When we do our Monthly Pop-ups, this is always a popular request.

Green Bean Casserole

Preheat oven to 350. In a large saucepot, bring chicken broth to a boil. Place green beans in the broth…

Deviled Eggs x3

For the hard-boiled eggs: Place 24 eggs in a large pot. Add cool water, enough to cover the eggs by…

Vanilla Bean Custard Ice Cream

To make the vanilla ice cream: Combine the cream, milk, salt, and 3/4 cup of the sugar in a large…

Roasted Garlic New Potatoes

Wash the potatoes thoroughly. Using a pairing knife, cut a strip around the outside of the potato. Place potatoes in…

Pink-Eyed Purple Hull Peas

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat…

Fried Corn

Remove the husks and corn silk from the fresh ears of corn. Using a very sharp knife cut the corn…

21st Century Turnip Greens

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

Fresh Strawberries with English Cream

There aren't very many things that are more refreshing and satisfying than strawberries in the summertime in the South. This simple yet elegant dessert highlights the natural sweetness of ripe strawberries, enhanced by the rich and velvety texture of the cream. Perfect for any occasion, this classic treat is sure to impress and satisfy every sweet tooth.

Seafood Nachos

Heat the oil in a medium sauce pot over medium heat. Cook the shrimp, onion, peppers, garlic, Creole seasoning and…

Mexican Cornbread

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a…

Crab Claws Geautreaux

Place the olive oil in a very large, heavy duty sauté pan over low-medium heat. Place the garlic and salt…

Cinnamon Ice Cream

To make the cinnamon ice cream ice cream: Combine the cream, milk, salt, 3/4 cup of the sugar and cinnamon…

Chili

Heat the oil and bacon fat in an 8- quart, heavy duty sauce pot over high heat. Sprinkle the meat…

Cajun Enchiladas

Preheat oven to 325 In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions,…

Apple Cobbler

Apple Filling Preheat oven to 375 In a large mixing bowl, combine the apples, sugar, cinnamon, nutmeg, flour, salt, vanilla…

Lobster and Brie Bisque

In a large saucepan, bring the lobster stock, white wine, and tomato paste to a boil. Continue to cook, allowing…

Frisee and Warm Mushroom Salad

Place the shitake mushrooms in a mixing bowl and toss them with 1/4 cup of the olive oil, half of…

Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze

Preheat oven to 450 Season the foie gras with the salt and black pepper. Arrange the brioche on a baking…

Fig Relish

Melt the butter over low heat in a small sauce pot. Cook the shallots for 3 minutes. Add in the…

Brioche

In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes.…

Bourbon Crème Anglaise

In a stainless steel pot bring the cream, half and half, bourbon, vanilla and half of the sugar to a…

Au Gratin Potatoes

Preheat oven to 350. Butter a 2 quart baking dish with 1-2 Tbsp of the softened butter. Arrange a layer…

Sesame-Soy Cabbage Stir Fry

Heat a large wok over medium heat. Add 2 tablespoons of the oil. When the oil is hot, add the…

Sautéed Garlic Shrimp

Season the shrimp with the salt, Creole seasoning and black pepper. Place the olive oil in a large, heavy duty…

Black-eyed Peas

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat…

Fruit Salad with Sour Cream-Grenadine Dressing

In a large mixing bowl, combine the lemon juice and sugar. Toss the apples and bananas in the mixture to…

Brandy Crème Anglaise

In a stainless steel pot bring the cream, half and half, brandy, half of the sugar and to vanilla a…

Andouille Cheese Grits

Roasted Garlic Parmesan Bread

For the roasted garlic: Preheat oven to 350. Remove the outermost layers of the skin on the garlic heads. Cut…

Pineapple Sorbet

Make a simple syrup by placing the water and sugar in a small sauce pot and heat until the sugar…

Whole Smoked Beef Tenderloin

Combine the Italian Dressing and Worcestershire sauce. Coat the tenderloin with the marinade and wrap in plastic wrap. Refrigerate overnight.…

Smoked Salmon and Watercress Sandwiches

Using an electric mixer, whip the cream cheese until it is light and fluffy. Add in the capers, shallot, dill…

Egg Salad Sandwiches

Combine all ingredients and mix well. Refrigerate until ready to make the sandwiches. Divide the egg salad onto five slices…

Homemade Boursin Cheese and Cucumber Sandwiches

These Homemade Boursin Cheese and Cucumber Sandwiches are a delightful and refreshing treat, perfect for any occasion. The creamy, herb-infused Boursin cheese pairs beautifully with crisp cucumber slices, creating a light yet flavorful sandwich. Easy to assemble, these sandwiches are an elegant addition to your afternoon tea or a quick, satisfying snack.

Tomato, Bacon and Basil Sandwiches

Mix together the Blue Plate Mayonnaise, basil and ground pepper. Spread the mayonnaise mixture evenly over five slices of the…

Chicken Salad Sandwiches

Place the chicken along with the salt, pepper, onion, bay leaf and celery stalks in a large stock pot. Cover…

Shrimp, Crab and Andouille Gumbo

In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often…

The Ultimate Chocolate Cake

Cake Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment…

Three Meat Meatloaf

Preheat oven to 325 degrees. Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with…

Parmesan Cream Sauce

Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté…

Creamed Spinach

In a large skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes, being careful not to…

Corn on the Cob

Preheat oven to 325 degrees Rub the softened butter completely over the surface of each ear of corn. Combine the…

Caramel Ribbon Ice Cream

Caramel In a small, heavy duty saucepan, combine the sugar and water. Bring the mixture to a slow boil, stirring…

Buttermilk Mashed Potatoes

Use the first 2 tablespoons of salt in the water to cook potatoes. Cook over medium heat until fork tender.…

Aunt Tina’s Salad

Dressing Place all ingredients in a mixing bowl and blend thoroughly with a wire whisk. This may be made a…

Wild Mushroom Risotto

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become…

Chive and Cheddar Biscuits

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…

Caramel Cake

Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment…

Orange Country Ham

Place a large heavy duty skillet over medium-high heat. Melt half of the butter and just as it begins to…

Yeast Rolls with Honey Butter

Dissolve the yeast in warm water. Mix together the hot milk, sugar and salt in a mixing bowl. Allow mixture…

Blackberry-Raspberry Cobbler

Pastry Recipe By hand, or using a paddle attachment on an electric mixer, combine all ingredients to form a soft…

Buttermilk Fried Chicken

Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least…

Sweet Chili Sauce

Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 8 minutes. Remove from…

Crawfish Pie Filling

Melt bacon fat in a skillet over a medium heat. Cook the onions for 3-4 minutes, being careful not to…

Vegetable Seasoning

Combine all ingredients and mix thoroughly.

Tabasco Tartar Sauce

The hotter the better, add more Tabasco if you are brave enough.

Southwestern Spice

Great on skirt steak or chicken.

Seasoned Flour

Keep in your cupboard at all times.

Roasted Red Pepper Aoili

Use a dollop to finish a wide variety of dishes. Linda likes to dip her French fries in it.

Raspberry-Mint Sauce

In addition to the lamb application, it is a perfect accompaniment with pork and turkey.

Plum Sauce

Paired with shrimp toast in this book, but can also be used as a glaze for roasting meats, or in a sauté pan for shrimp to be served over rice.

Pie Dough

Make sure that the shortening is cold. Don’t overwork it. Dryer climates might require a little more liquid.

Pepper Jelly Dipping Sauce

This recipe has multiple uses. It works as a sweet and spicy dipping sauce for shrimp toast and crabmeat puffs, but it also works well as a condiment to be served alongside egg rolls and spring rolls. For a unique and unusual treat, toss a few tablespoons of this sauce with fried popcorn shrimp, fried crawfish tails, or fried calamari.

Muscadine Dipping Sauce

Muscadine jelly is one of the South’s greatest treasures. If you can’t find it in your local market, you live too far north.

Lemon-Caper Tartar Sauce

Good with fried shrimp, oysters, catfish, or onion rings.

Lemon Pepper Dipping Crackers

Good with cold dips.

Lamb Rub

Combine all ingredients and store in an airtight container

Horseradish Mustard

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

Homemade Mayonnaise

Infinitely better than store bought.

Herbed Pita Triangles

Good with hot dips.

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.

French Bread Croutons

These homemade croutons are an easy and delicious way to add texture and taste to your favorite dishes. These are better than crackers when serving dips and spreads. Great with cheeses, too.

Easy Pastry

Easy to work with, yet delicate. Possibly the most versatile pastry going. Holds for four or five days in the refrigerator, freezes well, fries well. Works great in sweet and savory applications. Overall, a damn good pastry.

Dirty Rice

This is a great side dish, as well as a major component in other recipes.

Cucumber Yogurt Sauce

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

Chive and Tarragon Sauce

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

Chantilly Cream

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

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.

Mary Virginia’s Orange Sweet Rolls

Pour water over shortening, sugar and salt. Blend and let cool. Add eggs and beat well. Let yeast stand in…

Garlic Cheese Grits

Melt bacon grease over low heat in a 1 1/2-quart sauce pot. Add garlic and salt and cook for one…

Christmas Morning Casserole

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell…

Andouille in Blankets

Preheat oven to 350. Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long,…

Sweet Potato Stuffed Oranges

Preheat oven to 350 degrees. Combine hot sweet potatoes, sugar, brown sugar, eggs, cream, butter, cinnamon, nutmeg and orange zest…

Spinach Soufflé

Preheat oven to 350 Heat butter in a two-quart sauce pot over medium heat. Cook shallots and garlic for three…

Pork Tenderloin with Muscadine Glaze

Season the pork with the salt and pepper. In an ovenproof skillet, heat the olive oil over high heat. Once…

Oyster Dressing

Preheat oven to 350. Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6…

Grand Marnier Crème Brulee

Preheat oven to 300. In a heavy-bottomed non-reactive saucepan, heat the cream, half and half, vanilla bean and half of…

Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce

Preheat oven to 400. Remove the leaves from the thyme sprigs and chop the thyme. Add the thyme to the…

Pesto Potato Salad

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow them to…

Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream

In a large sauté pan, heat the sesame oil until smoking. Season the tuna with the salt and pepper, and…

Caramel Brownies

Caramel In a small, heavy duty saucepan, combine the sugar and water. Bring the mixture to a slow boil, stirring…

Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for 5 minutes.…

Artichoke and Crab Dip

Preheat oven to 350 degrees. Place oil in a medium sized sauté pan. Over medium heat cook the green onions…

Shrimp Harrison

Season the shrimp with the salt, Old Bay Seasoning and black pepper. Place the olive oil in a large, heavy…

Seafood Courtbouillon

Fish Stock Place the water and all ingredients except the fish in a large sauce pot over medium heat. Bring…

Raspberry White Chocolate Bread Pudding

Preheat oven to 350 degrees Melt white chocolate in a double boiler. In another double boiler over moderate heat, combine…

Fried Oyster Salad

Fried Oysters Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop…

Crabmeat Wontons with a Sweet Chili Pepper Dipping Sauce

Using the paddle attachment on an electric mixer, whip the cream cheese until light and fluffy, scraping the sides and…

Black Strap Molasses Muffins

Preheat oven to 325. These muffins come out best if the batter is made at least 8 hours in advance. Combine…

Veal Picatta

A mainstay in the early days of the Purple Parrot Café. I served this at my rehearsal dinner.

Eggplant Parmesan

I love this recipe. It’s probably one of my top three recipes in this book. Unlike most Italian-American restaurant preparations, the eggplant is not fried. Yet, like most great authentic Italian dishes it uses minimal ingredients, and the procedure is simple and uncomplicated. Make sure to use the absolute best buffalo mozzarella and Parmigiano Regianno you can find.

Chicken Picatta

I have been cooking and serving several versions of this recipe for the past 25 years. It’s always a crowd pleaser.

Chicken Parmesan

This is a dish I used to offer as a feature in the Crescent City Grill, and it made its way to the menu at Tabella. It’s one of the best-selling entrees on the menu, probably due to its universal appeal.

Sicilian Tuna Salad

My friend David Trigiani ate a version of this on a trip to Sicily and prepared it for lunch one day in his home. I fell in love with it and adapted my version for use on a regional Italian menu at Tabella. It’s perfect for hot summer days. I use fresh, seared yellowfin tuna here (it can be grilled, too), but high quality imported Italian canned tuna works as well. Many don’t’ mix cheese and seafood. If that offends you then just omit the cheese and carry on.

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.

Calamari Salad

It’s no great shock that the restaurants in western Sicily specialize in seafood. The fresh catch is typically displayed in the dining room. The local fish varieties that were caught that day are displayed as whole fish on a platter, cart, or small buffet table. One chooses the fish he would like to eat and the preparation by which it will be cooked, and a server takes it to the kitchen where the chef cleans it, cooks it, and sends it to the table. Beautiful. Most of the restaurants in this area have dozens of antipasto trays displayed in the dining room. Marinated eggplant, squid salad, artichokes, mushrooms, cous cous, rustic savory pies and tarts, olives, pickled vegetables, anchovies prepared several ways, and a dozen other antipasti are available. One could make a meal out of antipasto, but one never does.

Zucchini

From my travel journal October 7, 2011: Everything here is so loose. Tuscans are even more laid back than Southerners. We are quickly learning that there aren’t a lot of specifics here. Plans, roads, addresses are obscure concepts and mere suggestions. It’s kind of a maybe-so-maybe-not-no-big-deal-either-way society. Throw in a passion for food and living, and one could get used to living around here pretty quickly. The stress level is so low I can almost feel my hair growing back.

Spinach

The best spinach I have ever eaten was served at the Viola Club My travel journal entry October 8, 2011: It’s nice though, to know that every day I drive down a road that has over 2,000 years of history on it’s surface. Via Roma connects Barbarino Val D’Elsa to the larger town of Tavernelle Val Di Pesa. Yesterday we ate the second best meal we’ve eaten during this six-week journey. There is a little joint on the Via Roma that winds through the town square of Tavarnelle. It’s a coffee shop in the morning, a café in the afternoon, and a pool hall at night. Perfect. The Viola Club (named for the lavender color of the Florence “football” team) is the local hangout for a few dozen 50-80 year old men who might not be practicing Catholics, but are surely practicing card players. They are there in the morning. They are there at noon, and they are there in the evening. They are a jolly bunch who drink coffee, joke, tease, argue, and play cards. The first time I went in there, I watched from a corner table as they gave one of the men in their ranks a continual hard time. He endured a few hours of ribbing about his hair treatment. I got the feeling that he had used some type of over-the-counter hair dye recently (very obvious seeing that he was in his late 70s, and his hair was a solid blanket of jet black), and had probably stayed away from his friends at the Viola Club for a few days. I happened to be there on the day of his return and the ribbing was relentless. His friends kept calling him “Berlusconi” because of the hair dye— a reference to the current Italian Prime Minister. I wanted to film the scene, to try and remember, and they— in a very jovial manner— brought me over and said I should film the Prime minister. The Viola Club isn’t much to look at, but the food is very good and cheap. Paolo is the sole server. His mother, Giuliani, is the cook, and his father works the bar and the cash register— a true family operated business. The food is excellent and I have gotten several ideas for “An Italian Palate” there. In Italy spinach is purchased fresh in a market or chopped and rolled into individually portioned balls.

Spinach Flan

Cibreo in Florence is one of my favorite Italian restaurants. Chef Fabio Picchi serves a light-as-air spinach flan as a course on his tasting menu. This is my version, which is a nice, light vegetarian first course option.

Roasted New Potatoes

Crispy on the outside, fluffy on the inside, these roasted potatoes are the perfect side dish for any meal. With just a handful of simple ingredients, you can achieve golden, flavorful potatoes that pair well with everything from roasted chicken to grilled vegetables. This is a supper staple at the St. John house. On steak night I cook these potatoes.

Roasted Asparagus

When I first arrived in Tuscany, my friend Annagloria, showed me around her town, Tavarnelle, and then offered to take me to the village to purchase groceries and supplies. I met the butcher. There are two in town, but “this one is the best,” said Annagloria. I purchased sausage and prosciutto. We walked next door to the “vegetable and fruit store,” and met the two ladies who work in there. “You can get fruit in the supermarket, but it’s better here,” Annagloria said. I walked over to inspect their squash blossoms and she said, “Don’t touch. They will handle it for you.” I didn’t know if this was because they are so “into” customer service that they want to bag my fruits and vegetables personally, or because they don’t want anyone handling the fruit. Over the course of the next few days I learned that the greengrocers are the only ones who handle the fruits and vegetables in Italy. I like that.

Green Beans

Quick, simple, flavorful.

Salt Crusted Fish

Salt-crusted fish is a time-honored recipe. The first time I was exposed to it was at the Culinary Institute of America at Greystone in Napa Valley. One of the chefs there salt-crusted a salmon. Though the best salt-crusted fish I have ever eaten was a sea bass cooked at Da Romano on the island of Burano. Any restaurant that has hosted Ernest Hemingway and Keith Richards during their run is OK in my book. It reminded me of an Italian version of the New Orleans mainstay Galitoire’s. The salt-crusted sea bass, however, reminded me of nothing I have ever eaten before. Perfect.

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.

Pork Loin with Prunes

Preheat oven to 350. Using a paring knife, cut a slit in the top of the pork loin about 2”…

Pork Ribs with Polenta

In the American South we eat shrimp and grits. In Tuscany they eat ribs and polenta. In the small hilltop village of Montefioralle, just above Greve, the village’s only restaurant serves ribs cooked over a wood fire and seasoned only with salt and pepper. Perfect. Simple. Beautiful. That preparation is nice if all one is eating is ribs. This is a typical Italian home-style preparation of ribs. These ribs are baked in a hearty tomato stock and are perfectly matched with polenta.

Sweet Potato Brownies

If you don’t like sweet potatoes, don’t worry, you’ll love these. If you don’t like brownies, have no fear, you’ll love these. If you like sweet potatoes and brownies… get ready for an amazing treat!

Strawberry-Filled Strawberry Tarts with Chantilly Cream

This recipe has its roots in my hero Paul Prudhomme’s strawberry pie.

Peach-Pecan Ice Cream Sandwiches

Pecan Sandies for Ice Cream Sandwiches Preheat oven to 325° F. In a food processor, pulse the nuts with 1…

Miniature Strawberry Shortcakes

I love strawberry shortcake, but never see it at a party. Some might think it’s too simple, others might think it’s too casual. Still others might not serve it because it is hard to eat in a cocktail setting. It’s true, strawberry shortcake is simple and casual, but most of all, it’s good. This recipe takes care of the hard-to-eat-at-a-cocktail-party problem by making it a hand-held treat.

Miniature Banana-Nut Muffins

Perfect for breakfast, brunch or a snack.

Mini Pecan Tartlets

Rich and nutty, like your eccentric uncle. Must be held and served at room temperature.

Linda’s Never Fail Cheesecakes

Linda Nance is the master of cheesecake. A spring-form pan is a must. You can use one of these fillings or let your imagination do the work and develop your own version.

Gingerbread

I have loved gingerbread since I was a child. For some reason, it’s not offered as much as it used to be. I am on a mission to change that trend. Hard cider is fermented apple cider with alcohol content.

Bourbon Pecan Truffles

You can leave the alcohol out, but the chocolate should stay forever.

Apricot Tarts

The brown butter in the recipe gives these tarts a unique and appealing flavor.

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