About Jimmy Bradley

Jimmy Bradley

Jimmy Bradley is the chef and owner of The Red Cat and The Red Harrison in New York City. His recipes,have been featured in the New York Times and Bon Appétit, among other publications, and he’s appeared as a contestant on Bravo’s Top Chef Masters and as a guest on the TODAY show. Bradley is also the author of The Red Cat Cookbook. @chefjimmybradley

Brown bowl of spicy Swiss potato soup with scallion, Gruyere cheese, and potatoes on top

Spicy Swiss Potato Soup

Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.

  • Quick Glance
  • 25 M
  • 50 M
  • 0
A cast-iron skillet filled with baked fontina cheese, nearby is a hunk of bread

Baked Fontina with Garlic and Thyme

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.

  • 15 M
  • 25 M
  • 4
Baked seafood imperial--crab, shrimp, scallops, and calamari in a cream sauce, topped with bread crumbs and baked--on a water cracker

Baked Seafood Imperial

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 0