So Good - Richard Blais

So Good: 100 Recipes from My Kitchen to Yours by Richard Blais Top Chef alum, winner and now judge, recently hit the shelves. This book follows the success of his first title, Try This at Home, with more creative yet unfussy recipes. Improved classics, options for adventurous cooking, nose-to-tail cooking and new favorites of his family are all shared.

Classics that have received the chef's magic touch include Fava Bean Hummus with White Anchovies, Tuna Wellington and Coconut Milk and Chicken Soup. While the book's focus isn't on the author's trademark molecular gastronomy smoke and mirrors routine, there are a few recipes that can help you try out those techniques should you feel motivated. Also offered are nose-to-tail cooking including Barbecue Lamb's Head Carnitas with Masa Pork Cheeks and Pineapple as well as some of his family favorites - Triple-Cooked Fries, Chicken with Garlic and Rosemary, and Marshmallow Ice Cream. 

Overall, a nice collection of recipes that leaves room to please everyone. I am excited to try a number of these recipes - an incredible looking Bone-In Salisbury Steak with Tater Tots and Cherry Ketchup - which updates the classic salisbury steak and potatoes meal to gourmet status, Roast Chicken with Pineapple Vinegar and Chile and Crack Shack Fried Chicken, Nashville-Style. 

Special thanks to HMH and the author for sharing the following tasty recipe with our members. Be sure to head over to our contest page to enter our giveaway



This one is so femme, it could be served in the dressing room at Anthropologie. Being so easy, light, and airy, it's a perfect Sunday brunch dish. The key is to cook the grapes long and hot enough so that they shrivel and resemble olives. This culinary illusion elevates the sweetness of the toasts because you expect salty, not sweet, when you bite into one.

SERVES 5 or 6

5 or 6 thick slices sourdough bread
5 cups ricotta cheese, drained in a colander for about 1 hour
Grated zest and juice of 3 large lemons
Kosher salt
8 cups Concord grapes (3 ½ to 4 pounds)
¼ cup Concord grape vinegar or balsamic vinegar
Mustard flowers, for garnish (optional)

Preheat the oven to 400°F.

Grill or toast the bread until golden. Set aside.

In a mixing bowl, stir the ricotta with the lemon zest and juice and a pinch of salt.

Spread the grapes in a single layer on a baking sheet, sprinkle with a little salt, and roast for about 1 minute. Turn off the oven and let the grapes sit in the hot oven until wrinkled and softened, about 10 minutes.

Spread the ricotta on the toast and then top with the roasted grapes. Drizzle with the vinegar, garnish with mustard flowers, if using, and serve.

Text excerpted from SO GOOD© 2017 by Richard Blais. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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  • heyjude  on  7/27/2017 at 2:32 PM

    I loved watching his fireworks on Top Chef.

  • lauriesk  on  7/27/2017 at 4:09 PM

    I have never tinkered with or even thought about tinkering with liquid nitrogen in cooking. Didn't know you could.

  • Siegal  on  7/28/2017 at 8:48 AM

    Cooking with liquid nitrogen scared me a bit to be honest

  • LaurenE  on  7/28/2017 at 9:39 AM

    I haven't tried cooking with liquid nitrogen yet...

  • love2chow  on  7/28/2017 at 11:27 AM

    Dry ice is as cold as I have gotten with food, but have not used liquid nitrogen

  • sgump  on  7/28/2017 at 11:43 AM

    Thanks for asking about "cooking" with liquid nitrogen: I have not yet done so!

  • stargirl  on  7/28/2017 at 4:43 PM

    I have not played with liquid nitrogen but it sounds like fun!

  • EmilyR  on  7/28/2017 at 5:51 PM

    I went to a liquid nitrogen dessert course but haven't done so at home.

  • lgroom  on  7/28/2017 at 6:43 PM

    Uh ..... no.

  • matag  on  7/30/2017 at 11:50 AM

    Love pork checks but hard to find

  • jezpurr  on  7/30/2017 at 5:40 PM

    Nope, never used!!!^_^

  • lhudson  on  7/31/2017 at 6:34 AM

    Milk-braised pork shoulder with buttermilk biscuits and gravy

  • lindaeatsherbooks  on  8/2/2017 at 7:46 PM

    I've never imagined using liquid nitrogen in my cooking.

  • HMSHoney24  on  8/3/2017 at 12:38 AM

    I've always wanted to but haven't as of yet!

  • RSW  on  8/6/2017 at 7:28 PM

    No other than at a chemistry Birthday party making icecream.

  • JenJoLa  on  8/9/2017 at 8:47 PM

    I've never used liquid nitrogen in cooking. I have small kids, so I barely feel comfortable using a stove.

  • abihamm  on  8/10/2017 at 9:31 PM

    I have never used liquid nitrogen but I would love the chance to try! I have seen some amazing videos of cooks using it.

  • t.t  on  8/13/2017 at 11:07 PM

    I didn't know liquid nitrogen was available to home cooks, but it sounds like fun to play with.

  • orchidlady01  on  8/24/2017 at 12:33 AM

    I have not used liquid nitrogen in cooking but love to watch experienced chefs using it.

  • cake17uk  on  8/25/2017 at 11:30 AM

    I've never thought or tinkered with using liquid nitrogen in cooking - will leave that to the experts!

  • AnnaZed  on  8/31/2017 at 1:52 AM

    Liquid nitrogen, no never - sounds fascinating.

  • JMelnick  on  9/1/2017 at 8:04 PM

    Still one of my favorite contestants on Top CHef.

  • KarenDel  on  9/2/2017 at 1:44 PM

    Since he was on Top Chef, I've seen a number of his recipes that I'd like to try. His food is inspiring

  • tennyogirl  on  9/3/2017 at 12:39 AM

    Nope never tried to "cook" with liquid nitrogen, sounds like fun though :-)

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