New recipes

Chef John Besh's New Cookbook

Chef John Besh's New Cookbook

A video interview with the chef, plus 3 fabulous recipes from the book

Learn all about John Besh's new family-oriented cookbook, My Family Table, with the video below and then sample a few of his recipes at home!

Chef Besh uses this simple curry recipe on leftover meats, seafood, and even just on vegetables. Because you can adjust the level of heat in the recipe, it should satisfy just about anyone.

Besh suggests using an older, tougher bird for this recipe because it will stand up better to the long process of braising than a younger bird.

Looking for a quick, weeknight meal? Try this frittata recipe that's Besh's go-to instant meal.


    • 2 tablespoons celery salt
    • 1 tablespoon sweet paprika
    • 1 tablespoon coarse sea salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 2 teaspoons cayenne pepper
    • 1/2 teaspoon ground allspice
    1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

    Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


      • 2 tablespoons celery salt
      • 1 tablespoon sweet paprika
      • 1 tablespoon coarse sea salt
      • 1 tablespoon freshly ground black pepper
      • 1 tablespoon garlic powder
      • 1 tablespoon onion powder
      • 2 teaspoons cayenne pepper
      • 1/2 teaspoon ground allspice
      1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

      Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


        • 2 tablespoons celery salt
        • 1 tablespoon sweet paprika
        • 1 tablespoon coarse sea salt
        • 1 tablespoon freshly ground black pepper
        • 1 tablespoon garlic powder
        • 1 tablespoon onion powder
        • 2 teaspoons cayenne pepper
        • 1/2 teaspoon ground allspice
        1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

        Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


          • 2 tablespoons celery salt
          • 1 tablespoon sweet paprika
          • 1 tablespoon coarse sea salt
          • 1 tablespoon freshly ground black pepper
          • 1 tablespoon garlic powder
          • 1 tablespoon onion powder
          • 2 teaspoons cayenne pepper
          • 1/2 teaspoon ground allspice
          1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

          Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


            • 2 tablespoons celery salt
            • 1 tablespoon sweet paprika
            • 1 tablespoon coarse sea salt
            • 1 tablespoon freshly ground black pepper
            • 1 tablespoon garlic powder
            • 1 tablespoon onion powder
            • 2 teaspoons cayenne pepper
            • 1/2 teaspoon ground allspice
            1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

            Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


              • 2 tablespoons celery salt
              • 1 tablespoon sweet paprika
              • 1 tablespoon coarse sea salt
              • 1 tablespoon freshly ground black pepper
              • 1 tablespoon garlic powder
              • 1 tablespoon onion powder
              • 2 teaspoons cayenne pepper
              • 1/2 teaspoon ground allspice
              1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

              Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


                • 2 tablespoons celery salt
                • 1 tablespoon sweet paprika
                • 1 tablespoon coarse sea salt
                • 1 tablespoon freshly ground black pepper
                • 1 tablespoon garlic powder
                • 1 tablespoon onion powder
                • 2 teaspoons cayenne pepper
                • 1/2 teaspoon ground allspice
                1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

                Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


                  • 2 tablespoons celery salt
                  • 1 tablespoon sweet paprika
                  • 1 tablespoon coarse sea salt
                  • 1 tablespoon freshly ground black pepper
                  • 1 tablespoon garlic powder
                  • 1 tablespoon onion powder
                  • 2 teaspoons cayenne pepper
                  • 1/2 teaspoon ground allspice
                  1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

                  Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


                    • 2 tablespoons celery salt
                    • 1 tablespoon sweet paprika
                    • 1 tablespoon coarse sea salt
                    • 1 tablespoon freshly ground black pepper
                    • 1 tablespoon garlic powder
                    • 1 tablespoon onion powder
                    • 2 teaspoons cayenne pepper
                    • 1/2 teaspoon ground allspice
                    1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

                    Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


                      • 2 tablespoons celery salt
                      • 1 tablespoon sweet paprika
                      • 1 tablespoon coarse sea salt
                      • 1 tablespoon freshly ground black pepper
                      • 1 tablespoon garlic powder
                      • 1 tablespoon onion powder
                      • 2 teaspoons cayenne pepper
                      • 1/2 teaspoon ground allspice
                      1. 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

                      Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing


                      Watch the video: John Besh on Hurricane Katrina (January 2022).