Cooking is an art. And in the hands of a master chef, it can result in culinary masterpieces. Michael Symon is a master chef beloved by his fans for creating flavorful and intricate dishes that excite the taste buds. His recipes are unpredictable, adventurous, and delectable, merging a variety of flavors into one harmonious dish.

Symon gained fame by competing in Iron Chef competitions and becoming Food Network’s Iron Chef America. His emphases on fresh ingredients have put him at the top of the food world, earning him accolades and multiple James Beards awards. Now with many restaurants, cooking shows, and cookbooks behind him, he continues to offer new and exciting recipe ideas to the public.

His particular style of cooking playfully blends Mediterranean flavors with classic dishes of Northern Ohio, his place of origin. His menu contains classic recipes, locally-sourced ingredients, and fresh herbs. No matter how simple or complex the recipe may be, you can count on Symon’s recipes to deliver flavor, freshness, and excitement.

Are you ready to whip up something delicious? Here are some of the creme de la crème of Michael Symon’s dishes.

h2 Recipe #1: Mushroom Toast With Gruyere


– 2 cups wild mushrooms
– 1/4 cup butter
– 2 cloves garlic
– 1/4 cup olive oil
– 2 tablespoons shallots
– 1/2 teaspoon oregano
– 1/2 cup Gruyère cheese
– 4-6 slices of bread


1. Preheat the oven to 375 degrees Fahrenheit.

2. Heat the olive oil and butter in a large skillet over medium heat. Add the mushrooms, garlic and shallots. Sauté for about 4 minutes, then season with the oregano and salt.

3. Toast the bread until golden brown. Top each slice with a generous spoonful of the mushroom mixture and a sprinkle of the Gruyère cheese.

4. Place the toasts on a baking sheet pan. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

h2 Recipe #2: Spicy Avocado Toast With Roasted Broccoli


– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 cups broccoli florets
– 2 avocados, peeled and diced
– 1/4 teaspoon red pepper flakes
– Juice of 1 lime
– 4-6 slices of bread


1. Preheat the oven to 375 degrees Fahrenheit.

2. Place the broccoli florets on a large sheet pan. In a small bowl, whisk together the olive oil, garlic, and red pepper flakes. Drizzle this mixture over the broccoli florets and toss to coat.

3. Roast in the preheated oven for 12-15 minutes, or until the broccoli is lightly browned and tender.

4. While the broccoli is roasting, make the avocado toast. Toast the bread until golden brown. Mash the avocados in a bowl, then stir in the lime juice.

5. Top each slice of toast with a generous spoonful of the mashed avocado mixture and a sprinkle of the roasted broccoli. Enjoy!

h2 Recipe #3: Slow Cooker Pork Shoulder


– 3-4 pounds pork shoulder
– 1/4 cup olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 2 tablespoons smoked paprika
– 1 tablespoon cumin
– 2 teaspoons oregano
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1 teaspoon black pepper
– 2 cups chicken or vegetable broth
– 2 bay leaves


1. Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder and sear for about 5 minutes on each side, or until lightly browned. Set aside.

2. In a large slow cooker, combine the onion, garlic, smoked paprika, cumin, oregano, chili powder, salt, black pepper, and broth. Place the seared pork shoulder in the slow cooker and nestle it in the liquid. Add the bay leaves.

3. Cover and cook on low for 8-10 hours, or until the pork is tender and falling apart.

4. Remove the pork shoulder from the slow cooker and shred with two forks. Discard the bay leaves.

5. Serve the shredded pork shoulder with your favorite sides. Enjoy!