John Pleshette Meal of the Week

John Pleshette Meal of the Week

John Pleshette Meal of the Week

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MELON AND PROSCUITTO SALAD

September 15, 2018April 1, 2019 Posted By Chef John

I WOULD HAVE POSTED THIS LAST WEEK, BUT FORGOT TO PHOTOGRAPH IT. LAST WEEK’S GUESTS WERE SO PLEASED WITH THE SALAD, HOWEVER, THAT I MADE IT AGAIN LAST [Read More]

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CHINESE SPARE RIBS

August 27, 2018April 1, 2019 Posted By Chef John

YES, THESE ARE AS GOOD AS THEY LOOK. AND I DON’T EVEN HAVE A GRILL. EXCEPT FOR A FEW MINOR CHANGES, THIS IS 95% JULIA MOSKIN’S RECIPE FROM [Read More]

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BORSHT

August 13, 2018June 1, 2021 Posted By Chef John

I’M ACTING IN A PLAY WHICH OPENS THIS WEEK AT THE MATRIX THEATRE IN LOS ANGELES CALLED “JEWS, CHRISTIANS AND SCREWING STALIN” IN WHICH BORSHT PLAYS AN IMPORTANT [Read More]

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MORELS À LA CRÊME

July 4, 2018April 1, 2019 Posted By Chef John

MORELS, LIKE MOST WILD MUSHROOMS, ARE SEASONAL, DELICIOUS, AND EXPENSIVE, SELLING FOR $65 A POUND IN THE HOLLYWOOD FARMERS’ MARKET. SO WHEN THEY TURNED UP ON FOOD 52 [Read More]

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LITTLE GEMS WITH APRICOTS AND FETA

June 21, 2018April 1, 2019 Posted By Chef John

STONE FRUIT HAVE HIT THE FARMERS’ MARKETS, THE FIRST SIGN OF SUMMER.  STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS.  ANY OF THEM WILL GO [Read More]

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BOUILLABAISSE PASTA

June 11, 2018March 31, 2019 Posted By Chef John

I’M CALLING THIS RECIPE BOUILLABAISSE PASTA BECAUSE IT CONTAINS FENNEL, GARLIC, SAFFRON, AND TOMATOES — THE FLAVOR PROFILE OF CLASSIC BOUILLABAISSE. IT’S A BIT COMPLICATED, SO HAVE YOUR [Read More]

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SHRIMP WITH MUSHROOMS AND POTATOES

May 1, 2018April 1, 2019 Posted By Chef John

THE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN.  I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE [Read More]

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CHICKEN WITH CIPOLLINI

April 16, 2018April 1, 2019 Posted By Chef John

CIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY [Read More]

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SUGAR SNAP PEAS

April 6, 2018April 1, 2019 Posted By Chef John

NOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS.  THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY [Read More]

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PAN-SEARED BRUSSELS SPROUTS

April 6, 2018November 6, 2022 Posted By Chef John

YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD [Read More]

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FRICO
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  • Articles (16)
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  • Chef John Speaks (7)
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  • MEAL OF THE WEEK (53)
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