Recipes

Lemon Bars

These humble bars are packed with lemon flavour. Finish them off with a light dusting of icing sugar, or pair them with glazed seasonal summer fruit or candied whole cranberries in the winter. This recipe makes a whole lot, so feel free to halve the recipe and bake it in a 9- × 13-inch pan (adjust the cooking times accordingly). Or cut into bars, pack into an airtight container or resealable plastic bags and freeze for up to 3 months.

By Chef David Robertson, The Dirty Apron

Poached Eggs

Here’s our version of a brunch classic. We’ve switched out the English muffin for potato, and for the hollandaise sauce, we’ve cut out half the butter and used extra olive oil to emulsify it. The olive oil is a nice complement to the sun-dried tomato. By the way, don’t cheap out on the bacon. Use the good stuff—double-smoked only.

By Chef David Robertson, The Dirty Apron

Kale Caesar Salad

These days, the whole world loves kale. At the Dirty Apron, a dish with kale outsells everything else five to one. In this dish, the crisp kale holds its own against the acidity of a traditional Caesar dressing.

By Chef David Robertson, The Dirty Apron

Hoisin-Glazed Ribs

This recipe is a finger licker that we teach to illustrate the value of cooking meat on the bone. At the Dirty Apron we are big believers in brining, and it’s worth the effort for this dish because the ribs are addictive. Start the brining the day before you plan to serve these ribs.

By Chef David Robertson, The Dirty Apron

Roasted Turkey Breast and Boneless Roasted Stuffed Turkey Leg

Turkey dinner can be an elaborate undertaking for a lot of people, so I teach my students how to simplify turkey dinners. Brining is one way to ensure a moist bird, and it’s easy—it just takes preparation. And the stuffed turkey legs are a bonus that will blow everyone away.

By Chef David Robertson, The Dirty Apron

Ginger-Soy Tuna Poke on Pressed Avocado

I discovered poke on one of our Maui vacations. It’s so good that I can easily order a pound at a time and eat only that all day long. Of course, I had to start a Hawaiian cooking class, just so I could show my students how to make it.
By Chef David Robertson, The Dirty Apron

Okonomiyaki

Developed by Dirty Apron chef Takashi, this dish is an inspiration from the version of the dish Takashi ate at home as a kid. This pancake is a classic post-war Japanese poor man's dish, from when flour was more abundant than rice. Serve it as an individual meal, share it with a group pizza-style, or cut it up and hand it around as party canapes topped with meats, cheeses, seafood or vegetables.
By The Dirty Apron

Caramelized Fennel and Goat Cheese Salad

Caramelized Fennel and Goat Cheese Salad

The name of this dish says it all. The subtle sweetness of the confit tomatoes and caramelized fennel, the tartness of the cheese and the salty crispiness of the pancetta are a delicious blend. Serve this salad hot or cold on its own, or as a side dish to any protein.
By Chef David Robertson, The Dirty Apron

How to Buy and Prepare Delicious Sablefish

By Laura Barker, Dirty Apron Cooking School

Sablefish is a signature dish for many chefs on the West Coast. Bring restaurant-quality sablefish to your dinner table with these tips on buying and preparing this delicious dish.