Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a… Read More →
Stellar Nepalese Cuisine Located inside the roti bakery Tawa Foods in Jackson Heights, Dhaulagiri Kitchen is a closet-sized eatery with only a half dozen seats, but it serves the best Nepalese food I’ve ever had. I’d put this family’s food up against any white-tablecloth restaurant in America, based on the astounding number of techniques and complex… Read More →
Pig Roast Perfection In this episode of Wild Game Kitchen, I marinate a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw… Read More →
Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and… Read More →
Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at… Read More →
Tony was a man of contradictions. His work from almost two decades ago inspired a rogue-ish bro culture in the chef world that in the past few years he came to revile and worked hard to repudiate. He told me almost 13 years ago that television was the “most vile mistress,” but he refined the… Read More →
Tips for Cooking with Bamboo Steamers I love cooking with a multi-tiered bamboo steamer, it’s one of the most used and versatile tools in my kitchen. Using a steamer is an easy, and certainly healthy, way to achieve crisp tender vegetables and super moist, perfectly cooked proteins. They fit inside of my pans well, plus… Read More →
Sous Vide Spare Ribs with Sticky Rice & Peanut Sauce By Andrew Zimmern Want to take your cooking game to a new level? Get on board with the immersion circulator. Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other… Read More →
Spicy Meat-Filled Bulgur Dumplings By Robyn Eckhardt These chewy bulgur dumplings hide a filling of ground lamb and onion spiked with tomato and Turkish red pepper paste. Deep-fried versions are found all over Turkey, but I prefer this boiled version from Van, especially when it is drizzled with tomato butter before serving. You will have… Read More →
What is the best thing you ate while filming these episodes of Bizarre Foods? The classic fixins’ from the inside of the hog at Gerald Lemoine’s farm in Moreauville, Louisiana. They shoot a hog, clean all the entrails and collect the blood. The hog goes on the spit, split-open to be turned into their version of cochon… Read More →
Sous Vide Duck Breast with Port, Oranges & Juniper Berries By Andrew Zimmern Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats, unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also… Read More →
Chocolate Chewy Meringues Michelle Gayer, chef and owner of Minneapolis’ acclaimed Salty Tart bakery, shares her recipe for chocolate meringues. Soft, chewy and rich with decadent chocolate on the inside with a crispy exterior, these meringues are the perfect, easy dessert.
Nan-e Barbari By The Hot Bread Kitchen One of our most dramatic-looking breads is nan-e barbari, a 14-inch/35cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. This… Read More →
The Best Cookbooks of the Year It seems each year there are more incredible cookbooks published than the last; it’s a tough job to whittle down the lengthy list into a handful of my favorites. This year in particular, there are several noteworthy debuts, like Aaron Franklin’s meat smoking manifesto, Michael Solomonov’s ode to Israeli cuisine,… Read More →
Jose Enrique’s Top Picks for San Juan Jose Enrique is one of the biggest names in Puerto Rican cuisine. Two years ago, he became the first Puerto Rican honored as one of Food & Wine’s Best New Chefs, and in 2013 and 2014 he was a semi-finalist for the James Beard Foundation Best Chef South award. Enrique’s… Read More →
Jonathan Brooks’ Top Picks for Indianapolis Indianapolis native Jonathan Brooks opened his first restaurant, Milktooth, with his wife in October of 2014. It didn’t take long for his edgy brunch menu to gain a following and a national reputation. In 2015, Brooks was named a Food & Wine Best New Chef (the first award given to… Read More →
Devour Dublin Few modern European cities can match Dublin’s mix of rough spirit and hip energy. Rife with old-school pubs and scratchy-voiced musicians, there has been a recent influx of young entrepreneurial-types who have been fostering a place where creativity and contemporary ideas can flourish. With this unique meshing of history and modernity, there is… Read More →
My Favorite Cookbooks of the Year Every year hundreds of cookbooks are published, dozens of which deserve a spot on your shelf. But we’ve tried to narrow it down to a handful that really impress–whether it’s the private cooking lessons from the world’s best chefs in Dana Cowin’s Mastering My Mistakes in the Kitchen, cooking… Read More →
French Roots French chef Jean-Pierre Moullé ran the kitchen at Berkley landmark Chez Panisse for more than 30 years until his retirement in 2012. His wife, Denise Lurton Moullé, was born into the Lurton family wine-making empire in Bordeaux, which led to her career in wine distribution and now a business leading wine tours through France.… Read More →
Where to Eat in Mexico City When I first started traveling, Mexico City’s fine dining scene was peppered with Mexican chefs cooking other countries’ food, like Italian or French cuisine. That’s no longer the case. These days the best Mexican food is once again being cooked for Mexicans, by Mexicans. Here are five restaurants you… Read More →
Defining New Nordic Cuisine Chef Gunnar Gislason celebrates Iceland’s unique culinary heritage, embracing once-forgotten ingredients and techniques at his much-loved Reykjavik restaurant Dill. In his new cookbook North, written in collaboration with food writer Jody Eddy (author of 2012’s Come In, We’re Closed), Gislason and Eddy profile various artisan producers who are reviving Iceland’s culinary heritage–a… Read More →
Heritage Hog Renaissance As the founder of the pork-centric culinary competition Cochon 555, Brady Lowe is on a mission to remind us what true pork tastes like. In each of the 10 cities on the annual tour, Cochon 555 showcases five chefs, five heritage breed pigs and five winemakers to promote breed diversity and whole animal… Read More →
Fall-Off-The-Bone Pork Ribs By Melissa Joulwan Want to be a kitchen wizard (while doing minimal work)? Of course you do! Thanks to succulent pork, good spices, and a slow cooker, this recipe results in fall-off-the-bone-if-you-look-at-them-askance ribs that are infused with the complex and comforting flavors of Chinese five-spice powder. The kicker? Your time investment is… Read More →
The Simplest Way to Roast a Fish By Andrew Zimmern Yes, you can rub a fish with oil, dust with salt and roast. And I do that a lot. But you need a sauce. The vegetable one here combined with the wine makes this the roasted fish dish I crave most; the one that takes… Read More →
A Take on Hainanese Chicken Rice By Andrew Zimmern This is the dish to make when you get a fresh, natural chicken and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese chicken rice dish, but it’s… Read More →
A Few Latin Favorites Miami’s population has seen a radical shift in recent years. With an influx of Caribbean, Central American, South American, and other Latino communities in the city, it’s become the unofficial capital of the Latin world. You should expect in a city where nearly 70 percent of the population is Latin American… Read More →
This Year’s Required Reading There have been too many wonderful cookbooks published in 2013 to mention, but here are 25 of my favorite. No matter what type of cook you consider yourself to be, these are cookbooks that should be in your library. From recipes for simple weeknight meals to authentic Asian dishes and impress-your-guests… Read More →
Daube de Boeuf with Belgian Ale By Andrew Zimmern Winter in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple.… Read More →
Minnesota’s Blue Ribbon Bakers When it comes to prize-winning cakes, cookies, muffins and breads, Candy Freeman and Lois Thielen are the women to beat. The Minnesota natives jumped into the competition baking circuit nearly 20 years ago, and have since won too many ribbons to keep track. This year, Freeman’s orange bundt cake won Grand… Read More →
Khao Niaw Sankhaya Turian By Andy Ricker Durian has a powerful aroma. Westerners, who tend to shun the fruit, would probably choose a stronger term. In Southeast Asia, however, durian is considered the queen of fruit and it fetches a high price. Yet even where durian has fans, it’s not always welcome. Cabs, trains, and… Read More →
