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    You are in: Home / Cookbooks / Famous Chefs - Jeff Smith, the Frugal Gourmet, recipes
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    72 recipes in

    Famous Chefs - Jeff Smith, the Frugal Gourmet, recipes

    A collection of recipes by Jeff Smith, the Frugal Gourmet. Well known and beloved PBS chef who could often be seen in Seattle. "Hot wok, cold oil, food won't stick!" The Frugal Gourmet, hosted by the white-bearded Methodist chaplain in a striped apron, aired on PBS from 1983 to 1997, making Smith a top chef on the network after Julia Child had established cooking as a staple for public TV. He died in July of 2004. Please let me know you if you find any recipes which should be added to this cookbook, thanks!
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    I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...

    Recipe #118398

    40 Reviews |  By Laudee

    This recipe is from "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. It's a great Polish comfort food, easy to mix and serve, and it's easy on the pocketbook. I like to add sliced Kielbasa to mix when done and serve with a tossed salad and good hard-crust bread.

    Recipe #38642

    This recipe is from Jeff Smith's The Frugal Gourmet on our Immigrant Ancesters. Try it, it's great.

    Recipe #40830

    from Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"

    Recipe #1117

    13 Reviews |  By Laudee

    These are really good Pizzelles. I found the recipe in a cookbook called The Frugal Gourmet Cooks Italian. I use Watkins Vanilla in mine, but you're welcome to use Anise if you prefer. These are traditionally made at Christmas time, but we like them all year long. If everything is uniform the yield is probably close to 5 or 6 dozen pizzelles. They keep very well in a plastic bag or covered plastic container. Prep. time and yield are approximate. You'll need a Pizzelle iron for this recipe. I use an electric model and plug it in prior to mixing the batter. It's heated and ready to use when I get the batter made. Spray tops and bottoms of mold with Pam (lightly) each time you add new batter to molds.

    Recipe #39796

    13 Reviews |  By bengi

    Very easy to make. Just throw the filling ingredients into the blender then pour over the crust. Delicious!

    Recipe #128476

    13 Reviews |  By Debber

    Thanks to Jeff Smith (Frugal Gourmet) for including this in his Christmas book AND my family favorites for Christmas dinner. Tangy and sweet at the same time. EXCELLENT color for a holiday meal--jazzes up the table.

    Recipe #187086

    Thomas Jefferson was an excellent cook. He was one of the first to use tomatoes in this country. This is an excellent dish! SOURCE : FRUGAL GOURMET

    Recipe #204002

    Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.

    Recipe #29634

    Spicy, Spicy shrimp dish, the best I've ever eaten. From "The Frugal Gourmet". Get your napkins ready...

    Recipe #37404

    8 Reviews |  By CindiJ

    I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.

    Recipe #109113

    7 Reviews |  By CindiJ

    I viewed the recipes already posted and here's yet another version from Jeff Smith, The Frugal Gourmet. The prep time given is for cooking on the stove top and does not include chilling overnight.

    Recipe #112396

    This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated.

    Recipe #197141

    This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

    Recipe #74284

    A recipe from my worn out copy of Jeff Smith's The Frugal Gourmet Cooks 3 Ancient Cuisines. With this recipe, which I adapted from a soup to pot stickers, you have the choice of steaming or pan frying the dumplings. Dim sum (also known more commonly as gyoza) wrappers are shaped like wonton wrappers except they are round not square. The wrappers can be found at any Asian market and many grocery chains. We always serve the dim sum with both a sweet dipping sauce, (usually a purchased plum sauce) and a salty dipping sauce. You can also use freshly made dim sum wrappers, but as I am not to that confidence level in Asian cooking I will leave that to the culinary experts. In the meantime I will take itty-bitty baby steps when it comes to cooking Asian food.

    Recipe #163653

    SOURCE THE FRUGAL GOURMET . According to Jeff Smith ( The Frugal Gourmet) this is the way these wings were orginally prepared in Buffalo. This recipe also includes the famous dipping sauce.

    Recipe #209388

    5 Reviews |  By Steve_G

    From "The Frugal Gourmet Cooks American"

    Recipe #43595

    I found this recipe in The Frugal Gourmet Celebrates Christmas. He calls it "Nellie's Lemon Tart" and credits a friend of his from Toulouse, France for gifting him this recipe as his favorite. It sounds absolutely scrumtious to me - but then I love lemon desserts to cap off a meal!! I estimated on the prep times, which include chill times, some cooks may be faster than I am in the kitchen!!

    Recipe #207949

    This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!

    Recipe #197140

    This is a terrific and simple fish dish. I've made it for many years. This is best with a flaky fish such as cod or snapper but tilapia will work, too. A Jeff Smith/Frugal Gourmet recipe.

    Recipe #222309

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