Recipes with a Job
Dishes that earn their place on a real menu — method, timing, holding, and service attached.
Filter these by time, pan and protein → Back to Recipes & Technique
Blackberry Cobbler with Lemon Cornmeal Biscuits
A late-summer blackberry cobbler with jammy berries and crisp-edged lemon cornmeal biscuits that stay distinct instead of sinking into the filling.
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Tennessee Onions with Sharp Cheddar and Black Pepper Breadcrumbs
Onions, cheese, no apologies. The trick is a skillet head start, one sharp cheddar doing all the talking, and a sauce that looks too small until the oven proves it right.
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Summer Pasta Salad with Charred Corn and Pepperoncini
Charred corn, pepperoncini brine, and a vinaigrette applied in two stages, because the refrigerator always takes its cut.
Open the piece →Classic Macaroni Salad with Dill Pickles and Sharp Mustard
Sharp, crunchy macaroni salad built around the one thing cold pasta always does: keep drinking the dressing after you thought you were done.
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Esquites in Paper Cups with Lime, Chile, Queso Fresco, and Cilantro
Charred corn dressed with crema, lime, chile, queso fresco, and cilantro, built for paper cups and an outdoor party where the serving bowl stays cold and the refills stay small.
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Vegan Charred Corn and Avocado Salad with Chile-Lime Pepitas
Corn wants to be dessert and avocado wants everything soft, so this bowl runs on opposition — real char, a dressing that bites, and pepitas with a chile edge.
Open the piece →Vegan Tomato Galette with Dijon, Herbs, and Olive-Oil Crust
A galette is easy right up until you put tomatoes on it. This one drains them properly, arms the crust with Dijon and crumbs, and keeps the bottom crisp — no faux anything.
Open the piece →Summer Squash Casserole with Corn, Basil, and Cracker Crumb
August squash arrives with the persistence of a chain letter. This casserole doesn't hide it under soup and cheese — it salts, sears, and lets you taste the vegetable.
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Oysters Rockefeller with Absinthe and a Crumb That Stays Crisp
Antoine's has kept the original green sauce a secret since 1899, so every version after it is an argument.
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Grilled Octopus with Charred Potatoes and Romesco
Octopus is a texture problem first and a flavor problem second, and no wine cork in the pot has ever solved either one.
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