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Andrew Zimmern's Pearl Rice Balls

Chinese Recipes Made Easy for the Home Cook

Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the…  Read More

Thai Shrimp Salad

7 Easy Thai Recipes to Make at Home

Forget Takeout, Make Thai Food at Home The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. Hot, sour, salty and sweet, the flavors of Thailand are truly addictive. Most of these recipes are easier than you’d think, but if you’re looking…  Read More

Chinese Dumplings|Easy Chinese Broccoli with Oyster Sauce|Braised Cucumbers with Pork and Ginger|Aromatic Soy Sauce Noodles|Pork & Asparagus with Chile-Garlic Sauce|Pearl Rice Balls|Fish-Fragrant Eggplant

9 Recipes to Make for Chinese New Year

Chinese Cuisine at Home Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But if you’re as obsessed with it as I am, that shouldn’t stop you from cooking Chinese food in your own kitchen. I personally love the fact that Chinese cuisine has a hobbyist nature…  Read More

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 Siu Mai Dumplings

Pork & Shrimp Siu Mai Dumplings

‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers, with an Empire waist and a carrot crown.

Andrew Zimmern's Snackadium

Super Bowl Snackadium

An Andrew Zimmern-Style Snackadium This year we decided to ride the Super Bowl snackadium trend wave, and make the ultimate food-filled novelty snack station. And, of course, we had to attempt one that looked like the new U.S. Bank Vikings stadium. The focal point of this snackadium is my Canteen Dog—a Piedmontese beef dog topped…  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

Ma Po Eggplant

Ma Po Eggplant in Garlic Sauce

Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a…  Read More

5 Questions: Jennifer McLagan

An Exploration of Bitter A James Beard award-winning author, Jennifer McLagan is known for challenging her readers, delving into topics that make us rethink what we eat and why. She’s famously covered Bones, Fat and Odd Bits, each a single subject book with recipes that aims to revive an unloved ingredient. McLagan’s latest book is…  Read More

Eggplant

7 Ways to Use Eggplant

Versatile Summer Vegetable Eggplant can be roasted, grilled, sautéed, pickled, steamed, baked, broiled and fried. Some of the small Thai varietals can even be sliced, seasoned and eaten raw. They come in more colors and shapes than they have names, from the popular dark purple oversized American cultivars of European ancestry to the teeny pale…  Read More

5 Questions: Melissa Joulwan

Eat Clean. Live Loud. Melissa Joulwan is a badass. A retired Texas Rollergirl, Mel J has a serious thing for friendly competition, the band Social Disortion and cooking up a storm. In 2008, she launched her blog, Clothes Make the Girl, which kinda started out as a lifestyle/style site and eventually became one of the…  Read More

AZ’s Top Cookbooks of 2013

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

5 Questions: Joanne Chang

Boston’s Pastry Perfectionist A Harvard-educated consultant-turned-pastry chef, Joanne Chang is an empire building restaurateur with four acclaimed Flour bakeries in Boston, and the popular pan-Asian Myers+Chang. Not making a trip to Boston any time soon? Try your hand at making the infamous, Throwdown-winning sticky buns at home from her cookbook Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe (or…  Read More

5 Questions: Raghavan Iyer

Indian Cooking in a Midwestern Kitchen Raghavan Iyer’s new cookbook, Indian Cuisine Unfolded, opens up the world of Indian cuisine for the American home cook by recreating some of his favorite dishes with ingredients found in the typical American grocery store. The Bombay native also narrated a Twin Cities Public Television documentary called Asian Flavors based on…  Read More

James Beard Foundation Awards 2013

Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted…  Read More

5 Questions: Fuchsia Dunlop

Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered…  Read More

5 Questions: Fuchsia Dunlop

Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered…  Read More

5 Questions: Adam Roberts

Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of…  Read More

5 Questions: Adam Roberts

Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of…  Read More