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
Seared Scallops over Sweet Corn Polenta
Dry-packed scallops, a pan hot enough to earn a real crust, and polenta cooked in browned butter with corn folded through.
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Jambalaya with Gulf Shrimp and Smoked Sausage
A red jambalaya in the Creole line, with the tomato paste toasted dark in the pot before a single grain of rice goes in.
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Clam Linguine with Chili and Lemon
Clam linguine that tastes of the pan the clams opened in: wine, chili, lemon, and a cold-butter finish so the liquor turns into a sauce instead of a puddle.
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Moonlit Crab Pasta with Lemon Cream and Chives
A lemon cream held together with pasta water, brown butter stirred in at the very end, and crab that never once touches direct heat.
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Sweet-Potato Black-Bean Slaw with Pineapple and Pumpkin-Seed Dressing
Hand-cut cabbage that stays loud, pineapple, and cumin-roasted sweet potatoes folded in cold at the last second. The dressing is pumpkin seeds blended until they turn creamy.
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Open Table Roasted-Eggplant Chickpea Salad with Herbs, Tahini, and Pomegranate Molasses
Eggplant roasted until it collapses, chickpeas with crisp edges, and a platter of soft herbs under tahini and a careful thread of pomegranate molasses.
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Steak and Broccoli-Rabe Salad with Cannellini Beans and Cherry Balsamic
Seared steak rested until the juices come back, broccoli rabe blanched hard and browned in the steak pan, and a cherry-balsamic dressing sharp enough to stand up to both.
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Crosscurrent Crab Cakes with Brown Butter Corn Succotash
Enough binder to hold a cake together and not one spoonful more, plus a green-tomato relish sharp enough to keep the brown butter honest.
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Potato Salad with Smoked Mussels, Celery, and Pickled Mustard Seeds
Waxy potatoes dressed while warm, mussels you steam and smoke yourself in about twenty minutes, and pickled mustard seeds popping through the whole thing.
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Lifeguard Lentil and Charred-Zucchini Salad with Feta-Brine Dressing
Lentils dressed while they are still warm and thirsty, zucchini charred hard in batches, and fried capers scattered on at the last second.
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