Restaurants Chefs 13 Legendary Jonathan Waxman Recipes The New York City chef of Jams and Barbuto shares his famous roast chicken recipe, plus fried chicken, chicken salad sandwiches, breakfast dishes, and more mains. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on September 29, 2023 Close 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. 01 of 13 Red Pepper Blini with Creamed Corn and Smoked Salmon © Con Poulos In his riff on blini and caviar, Waxman serves tender red pepper pancakes with a sweet corn sauce, decadent smoked salmon, and caviar. Get the Recipe 02 of 13 Leftover Blue Cheese Chicken Salad Sandwich © Con Poulos Waxman dresses tasty chicken salad with a mix of yogurt and Gorgonzola cheese. Get the Recipe 03 of 13 Avocado-and-Shrimp Salad with Red Goddess Dressing © Jonathan Lovekin Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor. Get the Recipe 04 of 13 JW Fried Chicken © Fredrika Stjärne “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. Get the Recipe 05 of 13 Snapper with Black Beans and Bok Choy © Con Poulos 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. Get the Recipe 06 of 13 Roast Chicken with Salsa Verde and Roasted Lemons Con Poulos This crisp and juicy roast chicken is perfect with Waxman's chunky seven-herb salsa verde. Get the Recipe 07 of 13 Soy and Ginger Pork Chops © Fredrika Stjärne Waxman broils pork chops for just a few minutes on each side, then spoons a tangy soy-ginger sauce on top. Get the Recipe 08 of 13 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. Get the Recipe 09 of 13 Swordfish with Romesco Sauce © Con Poulos Waxman makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles. Get the Recipe 10 of 13 Baked Rigatoni with Eggplant, Tomatoes and Ricotta © Fredrika Stjärne “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. Get the Recipe 11 of 13 Chicken Panini with Spinach and Pesto © Con Poulos This is a fun marriage of a chicken salad sandwich and a crunchy pressed panino. Get the Recipe 12 of 13 Crispy Chicken Croquettes © Con Poulos Mashed potatoes and chicken make a fantastic patty, especially when they’re breaded and pan-fried until crisp. Get the Recipe 13 of 13 Chicken Hash with Eggs © Con Poulos Using leftover chicken in a hash with green pepper, onion, and jalapeños makes a nice, hearty breakfast that's delicious with a dash of hot sauce. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit