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Andrew Zimmern's Seafood Platter recipe

Andrew Zimmern Cooks: Plateau de Fruits de Mer

The Ultimate Seafood Tower By Andrew Zimmern This is Plateau de Fruits de Mer 101. First, learn how to dispatch a lobster and cook it in a court bouillon, and then how to steam crab, mussels and shrimp in a multi-tiered bamboo steamer. I’ll teach you how to shuck oysters and clams with the proper…  Read More

Mangos

Andrew Zimmern Cooks: How To Cut A Mango

The Easiest Way to Dice a Mango Mangos are one of the most popular fruits in the world. When picking out mangos at the grocery store, don’t be fooled by the color—red does not mean ripe. Judge the fruit on its firmness, it should be soft without bruises. Mangos have a flat, almond-shaped seed in…  Read More

Andrew Zimmern's tips for cutting an avocado

Andrew Zimmern Cooks: How to Cut an Avocado

The Easiest Ways to Prep an Avocado Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world—we consume more than 4 billion per year in the United States alone.…  Read More

Andrew Zimmern's Recipe for Key Lime Pie

Andrew Zimmern Cooks: World’s Best Key Lime Pie

Key Lime Pie By Andrew Zimmern I’ve searched long and hard for the perfect Key lime pie recipe, and finally found one while filming in Florida from a fireman. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with lemons, Meyer lemons, grapefruits, sour oranges… any citrus that is…  Read More

Strawberries|Strawberry-Vinegar Jam|Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce|Angel Food Cake with Macerated Berries & Whipped Cream||Strawberry-Cucumber Cocktail with Pimm's

6 Recipes for Summer Strawberries

Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s…  Read More

5 Questions: Jean-Pierre & Denise Moullé

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

Easy Apple Galette Recipe

Easy, Rustic Apple Galette Recipe

Everyone should know how to make a rustic apple galette. You just fold up the edges, throw it on a baking sheet and bake it to crisp perfection. It’s a simple recipe that anyone can do. In this video, I show you how to prep and slice apples for this dish. It’s easy but there…  Read More

How to Make Perfect Fried Chicken at Home

How to Make Perfect Fried Chicken at Home

Want to learn a flawless technique for frying chicken? You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams. Knives used:…  Read More

Andrew ZImmern Knife Skills video series

The Knives Every Home Cook Needs (and How to Care for Them)

Do you really need a quality chef’s knife? I think so. A quality knife works better, is safer to use, and— with the right care— will last a long time. There are a few easy things that you can do to ensure you get the most out of your knives. I’m discussing all this in…

The Farmed Fish Dilemma Solved

Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured…  Read More

Andrew Zimmern's Crab Cakes

Top 5 Most Popular Recipes

My Most Popular Recipes Ever From addictive sticky chicken wings to the most perfect key lime pie I’ve ever tasted, here are five tried-and-true recipes that I make all of the time. Turns out, you all love them as much as I do.   1. One-Pot Chinese Chicken Wings I first had this dish in…  Read More

Citrus||Pomelo Sorbet|Tangerine Negroni|Citrus Salad with Avocado & Feta|Red Snapper & Citrus Escabeche|Grapefruit paloma|Cobra Kai|

Our Favorite Recipes for Winter Citrus

12 Ways to Use Citrus this Winter It has always struck me as ironic, but perhaps fittingly, that citrus fruit is at its peak in the midst of our winter. This time of year, you can find an amazing selection of citrus in the grocery store—grapefruits ranging from red to white (including the sweet oro blanco, one…  Read More

Andrew Zimmern's Pomelo Sorbet

Pomelo Sorbet

Refreshing Citrus Sorbet By Andrew Zimmern Pomelos are one of my favorite types of citrus. With skin that ranges from green to yellow and a thick layer of pith, these fruits look like giant grapefruits and share a similar, yet more mild, flavor profile. Originally from Southeast Asia, you can find pomelos at most grocery…  Read More

Fixing Our Broken Food System

Last week I was asked to share some ideas about why Presidential Candidates aren’t talking about FOOD. After all what we eat, how we grow and raise it, how we distribute it and what we do with the leftovers influences our environment, public health, national security, class issues, social justice issues like hunger, education, and…  Read More

Best Cookbooks of 2015

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

5 Questions: Kevin Bachhuber

The Country’s First Edible Insect Farm Kevin Bachhuber founded Big Cricket Farms in Youngstown, Ohio in 2014 in response to growing water shortages, the rising costs of protein production and a simple love of eating insects inspired by a trip to Thailand. Big Cricket Farms is the first government certified food grade insect farm in this…  Read More

Mahane Yehuda

Jerusalem’s Mahane Yehuda Market Jerusalem’s 800,000 inhabitants are a dizzying blend of cultures, all influential in the shaping of this incredible and contentious space. The riches of this tiny and diverse country converge at Mahane Yehuda. Established by Arab traders during the Ottoman Empire in the late 1800s, the shuk is a place where all walks…  Read More

5 Tips for Cooking with Tomatoes

Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes can take up to twenty percent more cooking time than beans without tomatoes. If you have some unusually highly acidic tomatoes and you want a…  Read More

Taste Atlas: Amsterdam

Devour Amsterdam Amsterdam is a quirky enclave of bikes, boats and old world charm that draws visitors from all over the world. In a city that defies easy description, tourists flock there for the forbidden (“coffee shops” and the infamous Red Light District) as much as they do for the renowned architecture, museums and culture. And…  Read More

Pickled Shrimp

Pickled Shrimp, Crisp Artichokes & Butter Lettuce

Pickled Shrimp, Crisp Artichokes & Butter Lettuce By Hugh Acheson The core of this dish is a timeless pickled shrimp recipe from my first book. Here you take those beautiful shrimp and turn them into a meal with sweet, crisped artichokes that will delight everyone at the table. The ingredients list looks long, but don’t let…  Read More

The Broad Fork|The Broad Fork|The Broad Fork

Hugh Acheson’s Southern Ratatouille

Southern Ratatouille By Hugh Acheson I love Ratatouille. It screams “summer” in all the right ways and is a great place to put pounds of your garden’s bounty. When the tomato and squash harvests are getting a little out of control, this is the best way to use them up. Recipe from The Broad Fork…  Read More

Seared Scallops with Corn

Seared Scallops with Corn, Spinach & Bacon

Seared Scallops with Corn, Spinach & Bacon By Hugh Acheson We don’t put bacon in everything in the South, contrary to what some people think. But we do use it in this recipe because the kinship between corn, scallops, and bacon is undeniably great. You’ll want to use really good scallops, and getting them is…  Read More

Almaty’s Green Bazaar

Almaty’s Immense Food Emporium Almaty is Kazakhstan’s biggest city, and while there are signs of Western influence and consumer culture, this bustling metropolis gets its strongest sense of identity from its nomadic ancestors and their traditions. One of the best places to witness this heritage and to try the authentic flavors of Central Asia is Almaty’s…  Read More

Key Lime Pie|Classic Buttermilk Pie|Sour Cream Peach Pie

The Best Key Lime Pie

Perfectly Tangy & Creamy By Andrew Zimmern I think this is the most perfect Key Lime Pie recipe I have ever tasted. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with Meyer lemons, grapefruits, sour oranges… any super tart citrus. I serve this with whipped cream, not…  Read More

A Magical Weekend in Chicago

From the culinary adventures of Bob & Sue By Bob & Sue We enjoyed three spectacular dinners and several memorable lunches from the best of Chicago: Grace Both the Fauna and Flora tasting menus  included a number of dazzling presentations from a highly-trained kitchen staff. Among the highlights were Alaskan king crab in cucumber juice with…  Read More

Where to Eat in Lisbon

George Mendes Shares 5 Favorites in Lisbon After graduating from culinary school and working at Bouley in Tribeca, Alain Passard’s Arpege in Paris, and as chef de cuisine at NYC’s Tocqueville, George Mendes opened Aldea, a homage to his Portuguese heritage. In October, the Michelin-starred chef released his first cookbook, My Portugal, a beautiful book of…  Read More

4 Weird Knives & Why You Might Want Them

I Believe in Using the Right Tool for the Job. That’s why I geek out over weird knives like these. Sure, you could use a chef’s knife for a multitude of purposes, but if you break down whole chickens or make noodles at home, you cannot beat using a tool designed specifically for that purpose.…  Read More

Best of Target Field

What to Eat & Drink at Target Field Open since 2010, Target Field is a beautiful stadium in the heart of downtown Minneapolis. Thankfully, there’s a host of good eats from local chefs, restaurants and breweries, so don’t settle on a wimpy tube steak washed down with watery beer. In honor of the 2014 All-Star…  Read More

ZAAAAAAP World Hunger

Bringing electricity to millions in the poorest parts of the world is the best way to help them. By Andrew Zimmern “Does anything gross you out?” It’s a question I get at least a dozen times a day. Millions of people have seen me on television eating outrageous things, perhaps thinking I was born without…  Read More