Michael Symon

These fantastic recipes include chef Michael Symon’s delicious Greek-style arugula salad and savory roasted brussels sprouts.

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Lola Burgers

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This iteration of Michael Symon's crazy-delicious Lola burger—part hamburger, part breakfast sandwich—was adapted from his cookbook, Michael Symon's Live to Cook.

Michael Symon on How to Make the Perfect Burger

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Pork Cheek and Black-Eyed Pea Chili

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Michael Symon defines himself as a "porketarian," saying he can’t get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren’t available, pork shoulder (cut into 2-inch pieces) can be substituted.

Michael Symon's Insider Guide to Cleveland

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Swiss Chard and Leek Gratin

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This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

Comfort Food

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Arugula Salad with Olives, Feta and Dill

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To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.

Green Salads

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Lump Crab Salsa

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Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeño and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."

Cooking with Crab

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Mojito Jell-O Shots with White Rum and Fresh Mint

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Instead of combining vodka with flavored Jell-O mix, Michael Symon concocts a refreshing mojito and stirs unflavored gelatin into the mint-and-lime-spiced rum drink to mold a fun and sophisticated version of the lowbrow shot.

Cocktail Recipes and Techniques

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Cider-Glazed Turkey with Lager Gravy

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Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. He salts his bird well and refrigerates it overnight to season it. Before roasting, he covers the breast and legs with cheesecloth that's been soaked in a cider-infused butter. For his beer-spiked gravy, Symon recommends the German-style Dortmunder Gold, made by Great Lakes Brewing Company, from his home state of Ohio.

More Recipes and Tips from Michael Symon

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Roasted Delicata Squash with Quinoa Salad

John Kernick

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Quinoa is definitely a superfood: A grain-like seed, it's a "complete" protein containing all eight essential amino acids (another plus: it cooks much more quickly than most grains). To create a terrific vegetarian main course, Michael Symon of Cleveland's Lola tosses quinoa with arugula, apple, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

Salads with Grains

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Brown Butter Mashed Potatoes

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Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.

Star Chef Side Dishes

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Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.

More Sensational Vegetable Recipes

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Apple Brown Betty

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Michael Symon usually doesn't make dessert for holidays. Still, his version of this classic is great after a big meal because it isn't too sweet or too heavy. He layers brioche bread crumbs with sliced apples and a cinnamon-citrus sugar, baking everything together so it becomes wonderfully soft.

All-American Recipes

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Spicy Sriracha Chicken Wings

Maura McEvoy

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These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."

Andrew Zimmern on How to Make the Best Chicken Wings

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Shaved-Vegetable Salad

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Michael Symon begins dinner with this tangle of multicolored vegetables—radishes, golden beet and carrots—tossed with a lemon-dill dressing. Because they're served raw, the vegetables should be sliced very thin, in a food processor or preferably on a mandoline. Symon recommends using a Greek feta for the salad's cheese garnish, because he likes that Greek feta is saltier than some others.

Great Vegetable Dishes

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Lizzie's Roasted Chicken

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Pair this dish with a creamy, full-bodied California Chardonnay.

How to Truss a Chicken Without Twine

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Lemony Mushroom-and-Pine-Nut Stuffing Muffins

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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.

More Recipes and Tips from Michael Symon

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Michael Symon

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Lola Burgers

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Pork Cheek and Black-Eyed Pea Chili

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Swiss Chard and Leek Gratin

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Arugula Salad with Olives, Feta and Dill

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Lump Crab Salsa

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Mojito Jell-O Shots with White Rum and Fresh Mint

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Cider-Glazed Turkey with Lager Gravy

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Roasted Delicata Squash with Quinoa Salad

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Brown Butter Mashed Potatoes

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Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

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Apple Brown Betty

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Spicy Sriracha Chicken Wings

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Shaved-Vegetable Salad

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Lizzie's Roasted Chicken

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Lemony Mushroom-and-Pine-Nut Stuffing Muffins

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