Recipes & Menus

Our Favorite Gregory Gourdet Recipes

From curried chickpeas and baked eggs to a watermelon berry salad.
Curried Chickpeas and Baked Eggs served in a cast iron skillet
Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin

Chef Gregory Gourdet is a three-time James Beard Award–winning chef, known for worldly cuisine. He opened his debut restaurant Kann (which made Bon Appétit’s Best New Restaurants of 2023) and is the culinary director at Printemps. With a keen eye for nutrition, Gourdet has also authored a cookbook, titled Everyone’s Table, in which he shares decadently flavorful recipes for gluten-, dairy-, soy-, and grain-free cooking.

When Gourdet is not at his buzzy restaurants, he’s cooking up bold flavors inspired by his Haitian heritage at home. Lucky for us, Epicurious has a collection of them. For an aromatic breakfast, try these Curried Chickpeas and Baked Eggs. The Caribbean green curry paste base is made from fresh herbs and chile, providing a punchy bite. Or for a vegetable-forward take on puttanesca, try this cauliflower version. As one reader reports, “Holy moly flavor explosion.” And if you’re looking for the perfect way to treat high-summer fruit, make this salad. It’s loaded with juicy watermelon, mixed berries, and tender herbs, and doused in a Thai-inspired spicy dressing. Explore more of Gourdet’s recipes below.

  • Diri Kole ak Pwa recipe
    Photograph by Jenny Huang, food styling by Rebecca Jurkevich, prop styling by Linden Elstran
    3/9

    Diri Kole ak Pwa

    Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

    Get This Recipe
  • Curried Chickpeas and Baked Eggs served in a cast iron skillet
    Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin
    4/9

    Curried Chickpeas and Baked Eggs

    “The curry was lovely—bright and verdant with a pleasantly sharp kick from the chile.”

    Get This Recipe
  • A casserole dish of Caribbean Shepherds Pie with a single serving cut and served on a plate
    Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin
    7/9

    Caribbean Shepherd’s Pie

    “An easy and delicious dinner.”

    Get This Recipe
  • A bowl of Creamy Butternut Squash and Plantain Soup in a terracotta bowl with green apple toppings
    Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin
    8/9

    Creamy Butternut Squash and Plantain Soup

    Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

    Get This Recipe
  • A bowl of PeanutButterBraised Chicken and Greens with white rice and lemon wedges
    Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin
    9/9

    Peanut-Butter-Braised Chicken and Greens

    Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

    Get This Recipe
The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here. ... Read More
Read More
20 of Our Favorite Hetty Lui McKinnon Recipes
20 of Our Favorite Hetty Lui McKinnon Recipes
From sesame tofu with broccoli to “ridiculously good” green beans.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
23 Recipes That Deploy a Dollop of Dijon
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
The Most-Saved Recipes in the Epicurious App in October
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
The Most-Saved Recipes in the Epicurious App This Week
The Most-Saved Recipes in the Epicurious App This Week
Like sweet-and-sour cranberry chicken stir-fry and hot cocoa for one.
8 Ways to Upgrade Boxed Mac & Cheese
8 Ways to Upgrade Boxed Mac & Cheese
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
Why American Cheese is a Pro Chef’s Secret Weapon
Why American Cheese is a Pro Chef’s Secret Weapon
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
4 Levels of Lobster: Amateur to Food Scientist
4 Levels of Lobster: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
All the Recipes From <em>Bon Appétit’s</em> Thanksgiving Issue
All the Recipes From Bon Appétit’s Thanksgiving Issue
We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
How to Make Perfect Pie Crusts for Thanksgiving
How to Make Perfect Pie Crusts for Thanksgiving
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best single-crust and double-crust pies for Thanksgiving. Whether it’s for apple pie, pumpkin pie, or any delicious dessert, learn how to avoid soggy bottoms to achieve the perfect flaky texture every time.