United States Chef
Recipes by John Spottiswood
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Awesome Pizza DoughThis recipe is adapted from one perfected at Greens restaurant in San Francisco. The crust is crunchy on the outside but also chewy. I think it's… |
Feb 2010
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80 votes
57529 views
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African Chicken in Peanut SauceI first had this in graduate school when a classmate from Ghana cooked it for an International progressive dinner. I fell in love with the… |
Nov 2009
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56 votes
119788 views
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Red beans and riceI've adapted this recipe from a number that I have used in the past. You can deviate from this and it is still delicious! Normally, I serve this… |
Sep 2008
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47 votes
77575 views
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Cumin ChickenThe combined flavors of cumin and oregano in this seasoning is just phenomenal with poultry. This recipe is adapted from Allen Susser's New World… |
Apr 2008
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33 votes
30846 views
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Roasted BroccoliThis roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and… |
Jan 2011
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25 votes
21183 views
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Brussel Sprouts Sauteed in Garlic & Olive OilThis is a simple, tasty side dish to add to your menu. I've adapted it from Marcella Hazan's recipes for other… |
Feb 2008
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25 votes
63857 views
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Homemade PelmeniUnlike Oleg's store-bought, no-good, cheater recipe, this is the real thing. You gotta taste it to believe it! |
Jan 2008
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20 votes
52693 views
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Simple Pan-fried Fish with Indian SpicesThis is a simple dish I throw together with fresh white fish fillets (typically Swai, Tilapia, Catfish, or… |
Nov 2012
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20 votes
167730 views
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Stir-Fried Broccoli with Chili-Garlic SauceMy father-in-law has become an amazing cook, and he made this as part of our Easter lunch this year with the… |
Apr 2010
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18 votes
42224 views
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Spicy Shrimp Moroccan StyleThese prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne… |
Sep 2008
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18 votes
38966 views
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