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Grilled Prawns

Grilled Prawns with Recado & Tomatillo Salsa

Grilled Prawns with Recado & Tomatillo Salsa By Andrew Zimmern My demo at the Grand Tasting at Pier 94 was a blast. I made Mexican-style grilled prawns in honor of our NYCWFF Destination of the Year, Mexico, a country whose food is second to none in terms of regionality, depth and quality.

Chicago

The Second City Chicago’s food scene is dynamic. There is a willingness from chefs and diners alike to experiment with food, which means every time I visit something new and exciting is happening. From classic Chicago deep-dish pizza joints to once-in-a-lifetime culinary experiences, Chicago holds strong as one of America’s most diverse and fascinating food…  Read More

Vie

Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine…  Read More

Vie

Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine…  Read More