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Andrew Zimmern's Brisket Sandwich

Andrew Zimmern Cooks: The Ultimate Brisket Sandwich

My Ultimate Brisket Sandwich By Andrew Zimmern Building the perfect sandwich is all about finding the right balance of flavor and texture. Brisket is a fatty, rich meat, so you need to add enough acidity and sweetness to create the best bite. With homemade pickled jalapenos, a pleasantly piquant Russian dressing, sweet and sour koolickles…  Read More

Porchetta Sliders|Porchetta Sliders|Porchetta Sliders

Porchetta Sliders with Gruyere & Caramelized Onion

Mini Porchetta Sandwiches These delicious sliders make use of leftover porchetta, paired with a gooey gruyere and caramelized onions. If you don’t have porchetta, try roasted pork shoulder, ham or pulled pork.

Andrew-Zimmern's-Porchetta-Banh-Mi

Porchetta Banh Mi with Fish Sauce Caramel

The Ultimate Banh Mi By Andrew Zimmern If you made this porchetta last night, then this banh mi sandwich is just one amazing way to use up any leftovers. I love the contrast of textures and flavors here, tangy crisp vegetables and rich pork topped with a nice salty punch from the fish sauce caramel. And if you…  Read More

Porchetta|Porchetta

How to Roast a Porchetta

Moist, Savory & Superb Porchetta By Andrew Zimmern I had the pleasure of watching the undisputed king of porchetta, Vitaliano Bernabei, prepare this beautiful pork masterpiece when I filmed Bizarre Foods  in Rome. We start with a slab of pork loin and infuse it with a blend of dill, sage, sea salt, celery seed, orange peel,…  Read More

My Hometown: Katie Parla’s Rome

An Insider’s Guide to Rome A Rome-based Italian-American journalist, Katie Parla lives and breathes Roman culture and cuisine. Originally from New Jersey, Parla graduated from Yale with a degree in art history, before pursuing a sommelier certificate and master’s in Italian gastronomic culture. She’s written and edited more than 20 books, including the ebook Eating &…  Read More

Roasted Rack of Pork with Mustard & Apricots|Rack of Pork Loin|

Roasted Rack of Pork Loin with Mustard & Apricots

Roasted Rack of Pork with Mustard & Apricots By Andrew Zimmern Pork with fruit and mustard is one of the greatest culinary combinations. This stunning centerpiece roast is fit for a holiday feast.

Food Lovers Gift Guide

Gift Ideas for the Cook in Your Life From fun stocking stuffers and edible indulgences (Roe Caviar, I’m looking at you), to inspiring cookbooks and splurge-worthy kitchen gadgets (who doesn’t want a high-powered blow torch for the perfect golden sear?), here is my gift giving guide for 2015. • • • EAT & DRINK     READ  …  Read More

Taste Atlas: Rome

Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza…  Read More

What We Learned at the Music City Food + Wine Festival

Music City Food + Wine 2014 was the most intimate and fun food fest I have been to in years… Great out-of-town chefs, amazing local restaurateurs and food talent, superb food entrepreneurs and the most carefully-curated Grand Tasting Tent I have ever walked through. You gotta get there next year. Here are a few observations:…  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