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Andrew Zimmern's Stuffing Bread Pudding

Savory Stuffing Bread Pudding Recipe

Upgrade Your Thanksgiving Stuffing By Andrew Zimmern This holiday season, I’ve decided to upgrade the classic American stuffing with this take on a savory, rich bread pudding. Even if you’re a Thanksgiving menu purist, this recipe will win you over. Like this recipe? Save it on Pinterest.

Kale Leek Ricotta Bread Pudding

Kale, Leek & Ricotta Bread Pudding

Kale, Leek & Ricotta Bread Pudding By Claire Ptak This savory bread pudding was inspired by one of my favorite pasta sauces. Recipe excerpted from The Violet Bakery Cookbook by Claire Ptak.

Andrew Zimmern's Chocolate Bread Pudding

Chocolate Bread Pudding with Creme Fraiche

Decadent & Delicious By Andrew Zimmern It’s getting colder outside and you need a dessert like this chocolate bread pudding in your repertoire for the upcoming months. Go ahead, you know you want this. I don’t think there’s anything more I can add.

Blood Bread Pudding

Oeufs Sanguinette By Andrew Zimmern This recipe is from my demo at the 2014 Pebble Beach Food & Wine Festival. It’s a true blood bread pudding, crisped in a pan and served with fried eggs and chives. Perfect for brunch!

Bread Pudding|Bread Pudding

Bread Pudding with Whiskey Sauce

Sinful Holiday Dessert By Andrew Zimmern This whiskey-spiked bread pudding is a winner, and makes for a decadent addition to your holiday spread. Plus, it solves the problem of what to do with your leftover bread.

Irish Country Bread|Irish Country Bread

Irish Country Bread

Irish Country Bread By Andrew Zimmern This recipe for yeasty, springy, light, sweet bread with a crisp brown mantle of a crust comes from Clovisse Ferguson of Gubbeen Farm in Schull, Ireland. I had been on the lookout for this baked perfection for a decade. For real. She got the technique and recipe framework from the…  Read More

The Best Authentic German Bakery in Minneapolis

Aki’s BreadHaus In the midst of Oktoberfest season—now a worldwide trend no longer reserved for Munich—it’s only appropriate I share my favorite German bakery. In the Twin Cities, most steins of beer this month seem to be accompanied by one of Aki’s famed pretzels, and for good reason. Located in Minneapolis’ Northeast neighborhood, Aki’s BreadHaus…  Read More

15 Thanksgiving Side Dishes|Endive

Andrew Zimmern’s Best Thanksgiving Side Dishes

15 Recipes for Thanksgiving Side Dishes Thanksgiving is one of my favorite holidays because it’s a celebration of food and family, and it’s not centered on gift giving. It’s about our cultural demonstrations of thanks, expressed by a delicious meal… followed by football. Here are a few of my favorite from-scratch Thanksgiving side dishes. I love…  Read More

Andrew Zimmern's Frittata Rustica

18 Ways to Make Mom Happy

Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 18 sure fire ways to celebrate the mothers in your life. Go ahead, give her what she’s craving, whether it’s…  Read More

Corned Beef

9 Recipes for St. Patrick’s Day

My Favorite Irish-Inspired Recipes To some, St. Patrick’s Day is an excuse to drag out a kelly green outfit, stand on the sidelines of an Irish-themed parade, and drink Guinness and whiskey all day. But naturally for me, it’s all about the food. Here are 9 Irish-inspired recipes to help you celebrate the holiday, from a traditional shepherd’s pie to…  Read More

Christmas Desserts|Chocolate Cake with Ganache|Boiled Christmas Fruit Cake|Caramel Pear Galette|Easy Cranberry Cake|Chocolate Cake with Chocolate Ganache|Chocolate Bread Pudding|Pear Tarte Tatin

12 Christmas Desserts

12 Desserts for a Holiday Feast From a fruit cake you’ll actually want to eat and pear tarte tatin, to a decadent chocolate ganache cake and a classic pecan tart, here are 12 dessert recipes to round out your Christmas meal. Happy holidays!  

Endive Gratin||Endive Gratin

Savory Endive Gratin

Unique Vegetable Side Dish By Andrew Zimmern This endive casserole is rich and flavorful, similar to a savory bread pudding.

Andrew Zimmern's Strawberry Granita

9 Easy Desserts for Valentine’s

How to Win at Valentine’s Dessert You can’t skip over the sweet treats on Valentine’s Day, even if you’re a dessert hack like me. I promise, all of these recipes are easy enough to make as long as you have the right equipment and ingredients. I made the crème brûlée for dessert the first time I…  Read More

Pecan Tart|Fried Apple Hand Pie|Apple Cake with Porter Fudge Caramel & Hazelnut Granola|Pumpkin Pie

9 Thanksgiving Desserts

Save Room for Dessert Thanksgiving is one of my favorite holidays because we celebrate our cultures with our families surrounded by something other than gift giving… and lots of great grub. From a classic pumpkin pie and gooey pecan tart to an updated apple cake with porter fudge caramel, here are nine delicious desserts to…  Read More

Farmstead, Inc.

Celebrating New England Flavors Chef-owners Matt and Kate Jennings of Farmstead, Inc. have a sincere passion for New England’s culinary heritage. They’re committed to procuring only the best local ingredients for their modern seasonal cuisine, from hand-milled Rhode Island corn polenta, to oysters and sustainable seafood from Narragansett Bay. Matt tailors his dynamic menu to…  Read More

Andrew Zimmern's recipe for chocolate pot de creme

Andrew Zimmern Cooks: Chocolate Pot de Creme

Chocolate Pot de Creme By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate dessert is easy to prepare, and an impressive make ahead finale for your next dinner party. Serve with whipped cream, creme fraiche, a sprinkle of powdered sugar, with berries, or let the rich chocolate shine…  Read More

Andrew-Zimmern's-Leeks-Vinaigrette

Leeks Vinaigrette with Beets

Braised Leeks with Beet Vinaigrette By Andrew Zimmern In this riff on the classic French dish, I add beets to a tangy mustard-based dressing for a heartier, vegetal leeks vinaigrette. Serve as is, or crowned with grilled chicken, pork or crumbled feta cheese.

Andrew Zimmern's Molten Chocolate Souffle Cake

Molten Chocolate Souffle Cakes

Warm Chocolate Bliss By Andrew Zimmern This classic chocolate dessert is easier to make than you think. And while it may be a bit cliche for a romantic menu, no one can resist that oozing warm dark chocolate surrounded by a rich, souffle-like cake.

Andrew Zimmern's Chocolate Cake

Company Chocolate Cake with Chocolate Ganache

The Ultimate Chocolate Dessert By Andrew Zimmern This is the chocolate cake recipe you need in your back pocket: dense, moist, rich and coated in a decadent chocolate ganache. Feel free to decorate the top however you’d like—raspberries, strawberries, chocolate shavings, truffles—or leave it plain. To make easy truffles, put the leftover ganache in the…  Read More

Andrew Zimmern's Fruit Cake

A Christmas Fruit Cake You’ll Love

Christmas Boiled Fruit Cake By Andrew Zimmern When I went to Newfoundland last year, I went to Bidgood’s Market and ate fruit cake—boiled fruit cake, to be precise. It had a very profound effect on me. I raced home, tinkered a little with some recipes and developed this little gem. It’s the perfect tea bread…  Read More

Taste Atlas: London’s Best Fine Dining

Devour London A global hub of history, finance, fashion and food, London is incredibly accessible, reliable and popular for tourists. As England’s capital grows increasingly diverse, so do the culinary offerings. From high-end Michelin-rated tasting menus and an influx of chef-driven gastropubs to roaming food trucks and amazing ethnic food from around the globe, there…  Read More

Taste Atlas: Dublin

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

Winter Squash|Veal Bolognese||||||||||||||Winter Squash||||||

A Guide to Winter Squash with Recipes

12 Winter Squash Varieties These days, hard squash are all I am thinking about. Harvested in the fall, these gourds will last throughout the cold winter months, hence the name winter squash. Beyond the popular sugar pumpkins, acorn and butternut squashes you’re probably familiar with, varieties come in a staggering diversity of size, shape and…  Read More

Chocolate Pot de Creme|Chocolate Pot de Creme|Chocolate Pot de Creme

Chocolate Pot de Crème

Sensuous Chocolate Custard By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate version is easy to prepare, and perfect for dinner parties since you can make it ahead and refrigerate until you’re ready for dessert. Serve with whipped cream, a sprinkle of powdered sugar, with berries, or let…  Read More

Bizarre Tailgating

Try These at Your Next Tailgate Everyone has a go-to meal that fits right into the hearty, crowd-pleasing football food category. Some rely on hot wings and fall comfort-classics like chili and stew, others may boldly roast a whole steer head to make killer barbacoa tacos or light a kerosene-soaked fire for a fish boil. From…  Read More

August

Flavors of the Big Easy Located in a 19th-century French-Creole building fitted with mahogany paneling and crystal chandeliers, August is the flagship restaurant of James Beard award-winning chef John Besh. The menu seamlessly combines French classics with Besh’s southern Louisiana roots, showcasing a stunning array of oysters, crawfish, pastas crushed under the weight of sliced truffles,…  Read More

August

Flavors of the Big Easy Located in a 19th-century French-Creole building fitted with mahogany paneling and crystal chandeliers, August is the flagship restaurant of James Beard award-winning chef John Besh. The menu seamlessly combines French classics with Besh’s southern Louisiana roots, showcasing a stunning array of oysters, crawfish, pastas crushed under the weight of sliced truffles,…  Read More

5 Questions: Raquel Pelzel

Queen of the Test Kitchen Tasting Table‘s senior food editor Raquel Pelzel lives and breathes food. As director of TT’s test kitchen, her head’s in the fridge most days crafting creative content for their daily email publications, she’s also written over a dozen cookbooks (including a few James Beard award-winners) and she still loves to…  Read More

The Catbird Seat

Creativity on a Plate By Bob & Sue Chefs Erik Anderson and Josh Habiger have been named to Food & Wine magazine’s Best New Chefs 2012 list, yet The Catbird Seat was already considered by food lovers as one of the country’s hottest destinations and toughest reservations. This incredibly creative restaurant provided memorable food and…  Read More