19 Pro-Tested Recipes from Geoffrey Zakarian You Have to Try

Timeless and impressive, GZ's must-try recipes deliver professional-level results every time.

Related To:

Photo By: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Penny De Los Santos

Photo By: Renee Comet

Photo By: Jason Clairy ©Clairy Productions Inc.

Photo By: Jeffrey Neira ©2014 Watershed Visual Media. All Rights Reserved.

Photo By: Christina Holmes

Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: David Lang ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Kana Okada

Photo By: Kang Kim ©Copyright Kang Kim 2012

Photo By: Pawel Kaminski

Photo By: Jeff Riedel ©© 2016, Television Food Network, G.P. All Rights Reserved

Lemon Tart

Built atop a ready-to-go crust, GZ's sweet-tart dessert boasts a lemony filling that's as creamy as it is refreshingly bright.

Get the Recipe: Geoffrey's Lemon Tart

Grilled Cowboy Rib Eye with Watercress Salad

In this recipe, salt and pepper are used liberally before grilling the beef. GZ explains that this is important because "the steak is very thick, and much of the seasoning will fall off during the cooking process." 

Get the Recipe: Grilled Cowboy Rib Eye with Watercress Salad

Pumpkin Gelato

Pumpkin pie is great and all, but for an especially cool, creamy treat, try this cinnamon-laced gelato for dessert.

Get the Recipe: Pumpkin Gelato

Grilled Corn Risotto

Smoky-sweet grilled corn adds a welcome bite to this creamy rice dish that features a splash of white wine for a boost of flavor.

Get the Recipe: Grilled Corn Risotto

Gingered Coleslaw with Golden Raisins

This isn't your everyday picnic coleslaw. GZ's healthy recipe brings together a colorful duo of cabbage and carrots with the bold tastes of fresh ginger and a splash of sherry vinegar.

Get the Recipe: Gingered Coleslaw with Golden Raisins

Classic Moules Frites

A classic French pairing, mussels and french fries create the ultimate savory combo. For his broth, Geoffrey opts for a creamy white wine sauce laced with a bit of whole-grain mustard. 

Get the Recipe: Classic Moules Frites

Grilled Branzino with Basil, Lime and Ginger

If you've never before cooked a whole fish, this top-rated recipe, featured in Food Network Magazine, is a great way to start. Geoffrey marinates the branzino in a lime-ginger mixture before grilling it until the skin is crispy and the meat tender. If you can't track down branzino at your market, GZ notes that you can use trout in its place.

Get the Recipe: Grilled Branzino with Basil, Lime and Ginger

Ricotta Gnocchi

The beauty of these light, pillowy gnocchi is that they can be frozen (uncooked) for a few weeks, so make a batch today and keep them on hand for when you need an impressive dinner in a hurry.

Get the Recipe: Ricotta Gnocchi

Classic Gin Gimlet

Simple syrup helps balance the flavor of the gin and tart lime juice in this fuss-free cocktail.

Get the Recipe: Classic Gin Gimlet

Lobster Roll

Not just for East Coasters at the beach, lobster rolls are surprisingly simple to make at home. Geoffrey's recipe comes together in mere minutes and features plenty of succulent lobster overflowing from buttery grilled buns.

Get the Recipe: Lobster Roll

Chocolate Souffle

It takes only a handful of ingredients to make Geoffrey's 5-star souffle featuring a barely crispy exterior and a warm, soft center.

Get the Recipe: Chocolate Souffle

French Onion Soup with Braised Short Ribs

By letting the short ribs cook slowly in his fragrant red wine-herb stock, GZ guarantees that the meat will become tender and absorb plenty of flavor. Plus, that cooking liquid goes on to flavor the soup, which means there's no shortage of rich taste in the finished dish. 

Get the Recipe: French Onion Soup With Braised Short Ribs


It's all about the egg whites when it comes to making pavlova. Geoffrey forms the sweetened meringue into a round, then bakes it until it's crispy on the outside. For a striking presentation, he finishes the dessert with a blanket of lemon curd and fresh berries.

Get the Recipe: Pavlova

Dark Chocolate Mousse

Six ingredients, including two at-the-ready toppings, are all it takes to make this sweet-tooth-satisfying mousse.

Get the Recipe: Dark Chocolate Mousse

Orecchiette with Shrimp, Pancetta and Fresno Chiles

Follow GZ's lead and save some of the pasta water while cooking the noodles for this impressive dish featured in Food Network Magazine; you'll need that liquid to gently thin the savory sauce as you toss the pasta with the pancetta and shrimp.

Get the Recipe: Orecchiette with Shrimp, Pancetta and Fresno Chiles

Olive- and Medjool Date-Stuffed Pork Loin

A careful slice into the side of the tenderloin will let you open the pork like a book so you can stuff it with GZ's sweet-savory combination of Italian sausage, chewy dates and briny Kalamata olives.

Get the Recipe: Olive and Medjool Date Stuffed Pork Loin

Spaghetti with Pecan-Herb Pesto

Just like traditional pesto recipes, GZ's version, featured in Food Network Magazine, boasts fragrant basil, but there's also Italian parsley for added flavor. Instead of pine nuts, he opts for crunchy pecans to lend texture and taste to his quick-fix recipe.

Get the Recipe: Spaghetti with Pecan-Herb Pesto

Caesar Salad with Red Romaine

The lemony, garlicky Caesar dressing GZ makes for his simple salad, featured in Food Network Magazine, keeps for up to a week in the refrigerator, so keep coming back to it after your first use.

Get the Recipe: Caesar Salad With Red Romaine

Classic Martini

Olive brine, dry vermouth and gin combine to create the ultimate balanced martini.

Get the Recipe: Classic Martini

Want More Cooks vs. Cons?

Check out Food Network's Cooks vs. Cons headquarters for more recipe inspiration, and test your culinary chops in a duo of quizzes to see how you'd fare in a professional kitchen.

More: Cooks vs. Cons

More from:

Cooks vs. Cons