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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

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

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.

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