Excellent Jonathan Waxman Recipes

Roast Chicken with Salsa Verde and Roasted Lemons — Photo: CON POULOS

Jonathan Waxman ushered in California cuisine in Manhattan when he opened Jams in 1984. "A main course of roast chicken and French fries, audacious in its simplicity; salads that appear to have floated down from the sky and landed gently on the plate; an improvisational chef; an open kitchen; a wood-fired grill," Andrew Friedman wrote when the stalwart reopened in 2015.

Waxman's Italian-American restaurant Barbuto went on to have enough impact in the West Village to reopen after closing as well. The restaurateur has mentored many chefs and self-proclaimed, “There will be a chicken on my headstone, I’m so well-known for it."

Try Waxman's chicken recipes for breading, frying, and roasting, using leftovers for breakfast and sandwiches, and combining with mashed potatoes for chicken croquettes. Here are time-tested recipes from chef Jonathan Waxman for every meal of the day.

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Red Pepper Blini with Creamed Corn and Smoked Salmon

In his riff on blini and caviar, Waxman serves tender red pepper pancakes with a sweet corn sauce, decadent smoked salmon, and caviar.

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Leftover Blue Cheese Chicken Salad Sandwich

Waxman dresses tasty chicken salad with a mix of yogurt and Gorgonzola cheese.

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Avocado-and-Shrimp Salad with Red Goddess Dressing

Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.

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JW Fried Chicken

“There will be a chicken on my headstone, I’m so well-known for it,” says chef Waxman. For his signature fried chicken, he dips pieces in buttermilk, then dredges them in fine cornmeal to achieve a supercrunchy crust.

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Snapper with Black Beans and Bok Choy

The secret ingredient in the tasty sauce here is rosé, which combines perfectly with the crispy red snapper, sweet bok choy, and fermented black beans.

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Roast Chicken with Salsa Verde and Roasted Lemons

This crisp and juicy roast chicken is perfect with Waxman's chunky seven-herb salsa verde.

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Soy and Ginger Pork Chops

Waxman broils pork chops for just a few minutes on each side, then spoons a tangy soy-ginger sauce on top.

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Pan-Fried Flounder with Lemon Butter Sauce

"Flounder is an amazing fish. It’s firm yet delicate, flavorful, and sweet,” Waxman says. Waxman double coats the flaky fillets for frying, and the breading is simple and versatile; it works just as well on chicken, pork, veal, and other fish.

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Swordfish with Romesco Sauce

Waxman makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles.

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Baked Rigatoni with Eggplant, Tomatoes and Ricotta

“There is no more comforting food in the world than a bubbly pasta dish straight from the oven,” says Waxman. He replaces the béchamel in this traditional baked pasta with lush eggplant.

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