Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet and J. J. Goode

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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: Asian cucumbers; rice vinegar; avocado oil; garlic; shallots; dried red chiles; red Thai chiles
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    • Categories: Dressings & marinades; Quick / easy; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: raw cashews; parsley; cilantro; mint; spring onions; jalapeño chiles; radishes; romaine lettuce hearts; spinach; Hass avocados; basil
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    • Categories: Dressings & marinades; Salads; Side dish; Summer; Thai
    • Ingredients: limes; fish sauce; cilantro stems; palm sugar; galangal; red chillies; Thai red chillies; watermelons; red onions; lemongrass; soft herb stems of your choice; berries of your choice
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    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: rice vinegar; raw sunflower seeds; raw sesame seeds; shallots; fresh ginger; jalapeño chiles; toasted sesame oil; asparagus; avocado oil; Persian cucumbers; Hass avocados; red onions; red wine vinegar; garlic; nori; roasted sunflower seeds; dried red chiles
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    • Categories: Dressings & marinades; Salads; Side dish
    • Ingredients: dark leafy greens; soft herb stems of your choice; pine nuts; maple syrup; fish sauce; garlic; shallots; Thai red chiles
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    • Categories: Dressings & marinades; Salads; Side dish
    • Ingredients: carrots; shallots; garlic; Fresno chiles; limes; fish sauce; palm sugar; dry-roasted cashew nuts; cilantro
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    • Categories: Dressings & marinades; Salads; Side dish; Fall / autumn; Winter; Vegan; Vegetarian
    • Ingredients: collard greens; red cabbage; carrots; red onions; cilantro; mint; roasted hazelnuts; makrut lime leaves; dry-roasted cashew nuts; coconut milk; shallots; fresh ginger; coconut aminos; rice vinegar; red curry paste
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    • Categories: Dressings & marinades; Salads; Chutneys, pickles & relishes; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: shallots; Thai red chiles; mixed tomatoes; soft herbs of your choice; cherry tomatoes; garlic; coconut sugar; basil
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    • Categories: Dressings & marinades; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: limes; coconut milk; coconut sugar; Thai red chiles; makrut lime leaves; corn; avocado oil; tomatoes; nectarines; mixed summer berries; cherry tomatoes; garlic; basil; soft herbs of your choice
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    • Categories: Dressings & marinades; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: dried chipotle chiles; raw hemp seeds; butternut squash; apples; Asian pears; scallions; pomegranate seeds; roasted pepitas; basil
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    • Categories: Salads; Chutneys, pickles & relishes; Side dish; Vegan; Vegetarian
    • Ingredients: golden beets; garlic; mint; mixed root vegetables; yellow mustard seeds; fennel seeds; black peppercorns; coriander seeds; cumin seeds; dried red chiles; paprika; turmeric; avocado oil; rhubarb; fresh ginger; red chiles; coconut sugar; limes
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    • Categories: Quick / easy; Side dish
    • Ingredients: carrots; coconut oil; fresh ginger; fish sauce; oranges; maple syrup; Fresno chiles; limes
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    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Grills & BBQ; Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: beets; Thai chiles; soft herbs of your choice; scallions; limes; carrots; avocado oil; red wine vinegar; coconut milk yogurt
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    • Categories: Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: broccoli; avocado oil; cilantro sprigs; scallions; fresh ginger; garlic; shallots; dried red chiles; Thai red chiles
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    • Categories: Sauces, general; Side dish; Asian
    • Ingredients: fish sauce; limes; palm sugar; Thai chiles; Brussels sprouts; avocado oil; mint
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    • Categories: Sauces, general; Side dish; Asian
    • Ingredients: fish sauce; limes; palm sugar; Thai chiles; avocado oil; mixed mushrooms; mint
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    • Categories: Side dish
    • Ingredients: Brussels sprouts; cabbage kimchi; scallions; avocado oil; toasted sesame oil
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    • Categories: Side dish; Catalan; Vegan; Vegetarian
    • Ingredients: pine nuts; dried red chiles; golden raisins; spinach
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: fresh ginger; coconut milk; coconut aminos; collard greens
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: beets; garlic; red chiles; scallions
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    • Categories: Sauces, general; Side dish
    • Ingredients: red cabbage; Thai basil; dried shrimp; avocado oil; sun-dried tomatoes; garlic; Thai chiles; dried red chiles; shallots; fresh ginger; coconut aminos; honey
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    • Categories: Chutneys, pickles & relishes; Side dish; Vegan; Vegetarian
    • Ingredients: sun-dried tomatoes; garlic; dried red chiles; shallots; fresh ginger; coconut aminos; date syrup; Chinese eggplants; basil; cilantro sprigs
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    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: cauliflower; garlic; sun-dried tomatoes in oil; mixed olives; capers in brine; red chile flakes; basil; parsley; lemons
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    • Categories: Dressings & marinades; Side dish; Main course; Vegan; Vegetarian
    • Ingredients: cauliflower; coconut aminos; chile oil; coconut sugar; thyme; black peppercorns; allspice berries; fresh bay leaves; Fresno chiles; scallions; shallots; Scotch bonnet chiles; fresh ginger; whole nutmeg; limes
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    • Categories: Snacks; Haitian; Vegan; Vegetarian
    • Ingredients: unripe plantains; olive and basil focaccia rolls
    • Accompaniments: Pikliz
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Notes about this book

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Notes about Recipes in this book

  • Brussels sprouts roasted with kimchi and scallions

    • IvyManning on December 26, 2022

      Requires way too much oil. You only need 3 tablespoons at the very most. The Brussels sprouts were still hard and raw inside.

    • skvalentine on October 10, 2022

      I LOVED the roasted kimchi in this recipe. I will definitely be using that technique again. The brussels sprouts, however, were still pretty raw, although they were somewhat burnt on the outside (this could well be an issue with my oven). I'll be trying again, and maybe roast longer at a lower temperature.

  • Carrot-coconut milk puree

    • TrishaCP on July 23, 2022

      This was a really tasty side dish and easy to prepare once the carrots are peeled and sliced. I can’t currently eat garlic, so I used 1/2 tsp of hing in its place, which worked well. I omitted the olive oil.

  • Turmeric-marinated cod with ginger and lots of dill

    • crandall57 on December 08, 2021

      Delicious! Will make again. Easy to prepare. We made it with local trigger fish, which only needed about 5 minutes cooking time and gave us a little trouble with the bones.

    • Barb_N on January 21, 2023

      I made this on a weeknight so only marinated for about an hour. I would be skeptical of an hours long marinating time. Delicious flavors and colorful. I served with the bok choy and roasted kabocha squash slices.

  • Fish in green curry with asparagus and spinach

    • crandall57 on February 07, 2022

      Delicious! Time consuming but worth it. Use the Magic Bullet, the blender was too big and the ingredients got pushed to the side. A very rich and flavorful dish.

  • Slow-cooked eggs with cauliflower congee and crispy shiitake

    • meggan on June 23, 2021

      Cauliflower congee is brilliant- silky and mild. I used frozen riced cauliflower to no ill effect.

  • Fried eggs on Thai-style chicken with basil

    • meggan on June 29, 2021

      Easy and tasty. Ate as a larb. Used turkey and cilantro.

  • Cauliflower puttanesca

    • meggan on June 10, 2021

      Delicious!

  • Sweet potatoes in red mole with toasted pumpkin seeds

    • meggan on October 19, 2021

      Mistakenly used yams but it was still pretty good.

  • Eggs and greens

    • meggan on September 21, 2021

      I like the idea of this but my greens were pretty bitter and nothing can help that.

    • Baxter850 on January 08, 2023

      Great idea. Spicier than expected. Flavor bomb dish which we liked but not everyone is going to like garlic for breakfast. Will double and prepare the greens on a Sunday and then bake/fry eggs daily next time.

    • thegranster on July 04, 2022

      I make this at least weekly, adding all sorts of little leftover veggie treasures right after the aromatics or in with the first half of the greens. My eggs have NEVER taken more than 7 minutes to cook, and make sure that everyone is seated at the table as it comes out of the oven because those eggs keep cooking and you don't want to lose that delicious egg "gravy."

  • Crispy smashed beets with garlic, scallions, and chile

    • meggan on September 24, 2021

      I think it would best to use very small, uniform beets since the best way to smash them is from the top to root and that is more difficult to do with the big guys. If I had done that rather than cutting up larger ones, they would have crisped more uniformly and stayed together.

    • Baxter850 on January 08, 2023

      Fun idea. We liked this smash technique for the beets but would probably go with a different flavor profile next time. The flavor was good (and different) but not really what you think of as a beet flavor profile—this is a savory beet dish. Make sure the pan is hot. Only about half the beets stayed whole when smashing.

  • Crunchy cucumber salad with chiles, sesame, and cilantro

    • meggan on June 30, 2021

      I thought this was delicious and so did my 6 year old. I reduced the chile paste for her. I used the extra dressing as a chicken marinade the next day.

  • Romaine hearts, avocado, and radishes with cashew green goddess

    • meggan on June 28, 2021

      No one would know this green goddess dressing is vegan. It is so creamy and delicious.

  • High-summer salad with coconut dressing and lots of herbs

    • meggan on August 02, 2021

      Had to leave out the lime leaves and the roasted cherry tomatoes which probably would have added a whole other dimension of goodness but it was pretty good anyway!

  • Grilled broccoli with ginger-scallion sauce and chile paste

    • meggan on June 30, 2021

      We did the broccoli under the broiler and it turned out well but maybe a little raw for some tastes. You could roast and them finish the broiler. I am lazy I made the scallion dressing in the blender.

  • Sticky chicken wings with spicy honey and fish sauce

    • meggan on February 13, 2023

      A little too much fish sauce for my liking. I will reduce slightly next time. Otherwise good.

  • Glazed chicken thighs with garlic, ginger, and scallions

    • meggan on June 22, 2021

      A huge hit. The sauce is pretty sweet and I needed to reduce it stovetop to get it to glaze.

  • Soured cashew cream

    • meggan on June 29, 2021

      Used for ranch dip and green goddess and no one knew it was vegan.

  • Turkey in red mole

    • meggan on October 19, 2021

      Used chicken. I actually just slathered the chicken in mole and put it in the oven for 1 hour. It was fine. The mole is not as interesting as hoped.

  • My red mole

    • meggan on October 19, 2021

      This makes a mess so use a deep pot so it doesn't spatter everywhere while cooking. This also makes a lot. I froze about 1/2. The taste was not as complex as I had hoped but maybe it will age well.

  • Mushrooms with chiles, lime, and mint

    • Rutikazooty on September 26, 2023

      Washington Post published this recipe in September 2023. Looks good.

  • Pikliz

    • mjes on July 31, 2021

      After a pikliz recipe that was to me a total miss, of course I had to turn to Gregory Gourdet for something more traditional and successful. Okay, I hadn't tried anything in his cookbook yet but I trusted it would be traditional and successful. It has shallots and more lime than the recipe I'd first learned for pikliz - it is absolutely wonderful - clean, crunchy, hot ... This will be my go to recipe - and my recipe to convert people one-by-one into pikliz lovers.

  • Crispy skin snapper with chile-lime sauce and lots of herbs

    • katiesue28 on February 10, 2023

      This was quite easy and delicious, just make sure you have time to make the pickles ahead of time. His version of nuoc cham is delicious, and I'm looking forward to using it on other things. Overall, this made a nice, bright fish meal that was healthy yet special.

  • Quick-seared tuna with blistered tomatoes and tarragon-mustard vinaigrette

    • Baxter850 on January 08, 2023

      Really liked this dish. Make sure to add the garlic before the tomatoes pop—the recipe wasn’t so clear and my garlic was undercooked and tomatoes over cooked. The tarragon-mustard vinaigrette is killer.

  • Epis

    • chickchickyboom on August 11, 2021

      I'm a first generation Haitian woman and I love this recipe. There are hundreds of ways to make a good epis, but this one is great. I replaced green bell pepper with yellow and I added some seasonal hatch chilis and cut down on the scotch bonnet to reduce the heat a little.

  • Crispy-skin salmon with plantains and African pepper sauce

    • Acarroll on July 21, 2023

      All of the components were good. I wouldn't be excited for a repeat though. The plantains were the best part and I'd repeat those! (My husband plated the salmon skin-side down which is why it looks that way).

  • African pepper sauce

    • Acarroll on July 21, 2023

      Made this to go with the salmon and mushrooms/plantains. I can handle heat but it was nuclear. Doctored it up with sugar, lime juice, salt, and additional bell peppers. It ended up decent but I wouldn't rush to make it again. Also - the garlic totally burned which gave the sauce a bitter taste. Should be added halfway through cooking.

  • Bread-and-butter squash pickles

    • Acarroll on June 17, 2023

      Good flavor, but too much turmeric. Would half the turmeric next time. Used 1 zucchini and 1 summer squash.

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  • ISBN 10 0062984519
  • ISBN 13 9780062984517
  • Linked ISBNs
  • Published May 11 2021
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Harper Wave

Publishers Text

Top Chef favorite Gregory Gourdet delivers his debut cookbook.

Everyone’s Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods—ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s dishes are inspired his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection from the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.

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