Recipes › Soups & Salads

gianmarco's giani respintoGianMarco’s salt crusted whole fish boasts exciting presentation.

By Jan Walsh

Photography by Beau Gustafson

Today I am in the kitchen with Giani Respinto, co-owner of GianMarco’s Restaurant. Respinto shares his recipe, knife skills, fish buying tips, and humor while making whole, baked, salt crusted, Mangrove snapper with Italian salsa verde.

ovenbird chris hastings recipeChef Chris Hastings shares a popular OvenBird recipe. 

By Jan Walsh 

Photography by Beau Gustafson 


Today I am in the kitchen with executive chef, Chris Hastings at OvenBird. Hastings is preparing a popular seafood fideos (Spanish for noodle - a short cut vermicelli) recipe.
Vino Al RabieeVino’s Al Rabiee shares Mediterranean fish and pilaf recipe.

By Jan Walsh

Photography by Beau Gustafson


I fell in love with this delicious dish at first bite. One night while sitting on the patio at Gallery Bar 1930, Matthew Rabiee brought me a taste of a dish that his dad, Al had just cooked for their family. It was a divine snapper and rice pilaf, bursting with Mediterranean flavors. I asked Matthew for the name of the dish, and he did not know. And given it is also not on the menu at Vino, Gallery Bar’s sister restaurant, I decided I must have the recipe to make at home.
Village Tavern Mary GracePack a picnic with Village Tavern’s deviled eggs.

By Jan Walsh

Photography by Beau Gustafson

       
Summertime, and Village Tavern’s Corporate Chef, Mary Grace Viado makes the cooking easy. She shares her recipe for pimento cheese deviled eggs. They are prefect for a summertime picnic or family gathering and pair well with Village Tavern’s Cubano Sliders.
bistro 218 tom saabSpring Salad

Chef Tom Saab shares Bistro 218’s West Indies Salad.

By Jan Walsh

Photography by Beau Gustafson

Can’t cook? No sweat. Prepare Bistro 218’s West Indies Salad without a stove. “This salad originates in Mobile Alabama and is our homage to Alabama cuisine,” Chef and Owner, Tom Saab describes. Bistro 218’s version of West Indies Salad adds the tasty additions of aioli and tomato to the traditional recipe. Yet crab remains the star of this dish with its delicate flavor shining through. “When cooking with crabmeat at Bistro 218 we strive to not mask the flavor with seasonings or fat.” And he achieves excellence in this delightful dish.
bistro v cioppinoBistro V’s cioppino is 20 years in the perfecting.

By Jan Walsh

Photography by Beau Gustafson


Bistro V’s executive chef, Jeremy Downey finds cioppino to be the “world’s best dish.” And after tasting his, I cannot argue. He and I share a love of tomatoes, seafood, spicy heat, and wine—all of which are important components of this dish. As a native of Bayou La Batre, Downey has been cooking and perfecting his cioppino for 20 years. “Cioppino is an expression of me. And today’s is the best one I have ever made,” he describes.
Bamboo Chef AbhiMake Chef Abhi Sainju’s momos at home.

By Jan Walsh

Photography by Beau Gustafson


Chef Abhi Sainju is a self-trained chef. As a native of Nepal he began cooking in 2006 because he could not find the same food in the U.S. that he had growing up with in Nepal. His fare first became popular with his catering business, Everest Sushi in 2013. It was one of those things many of us heard about but never had until Bamboo on 2nd opened. And now with Sainju a partner and the executive chef of Bamboo on 2nd we can all enjoy his heritage and talents. Today he shares one of the restaurant’s most popular dishes, Momos, in an easier, make at home version.
Bare Naked Noodles’ Linda Croley shares egg pasta recipe.

By Jan Walsh

Photography by Beau Gustafson


Entrepreneur and chef Linda Croley originally rolled out Bare Naked Noodles as a ready-made pasta meals and sauces business. Her products are made of local and Italian ingredients and are sold at many farmers markets, local grocery and food specialty stores, as well as being served in some of Birmingham’s best restaurants. In 2015 Croley expanded the business by opening a café in Hoover, where she serves breakfast and lunch on weekdays. I stop by the café for lunch often. I especially enjoy the quiches and daily lunch specials, made of in season ingredients. Here I also pick up fresh pasta along with a jar of tomato basil sauce for dinner, on the table in five minutes. And I grab a few frozen dinners that I can pop in the oven anytime. Thus for many of us who are too busy to cook scratch meals using local ingredients, her business fulfills an important need. Or if you want to try your hand at making pasta, Croley shares her egg pasta recipe.

Nabeel's John Krontiras Avgolemono soup recipeJohn Krontiras shares Nabeel’s Avgolemono soup recipe.

By Jan Walsh

Photography by Beau Gustafson


Avgolemono is a creamy and bright Greek, egg-lemon soup. Yet it contains no cream.  
Perhaps the most famous of all Greek soups, Chicken soup Avgolemono is found
on the menu of most Greek restaurants, including Nabeel’s Café and Market (and is available by the quart from the Market). It is also the first course at most Greek holiday celebrations.
frank stittFrank Stitt shares Fish Paillard with fig relish recipe.

By Jan Walsh

Photography by Beau Gustafson


Today I am in the kitchen with Birmingham’s most celebrated chef, Frank Stitt. Stitt could have chosen to cook a dish that would show off his culinary skills to cook for us today. But instead he is cooking a simple, French fish dish, which we “at home cooks” can easily make. His Fish Paillard is served at Chez Fonfon and at Highlands Bar and Grill, which Stitt owns with his wife and business partner, Pardis along with their Bottega Café and Bottega Restaurant.