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Where to Eat at Target Field

Old Standbys & New Additions at Target Field Home of the Twins, Target Field is a beautiful stadium in the heart of downtown Minneapolis. In just a few years, they’ve really amped up the food program, now offering a host of good eats and craft beverages from local restaurants, breweries and distilleries. So I’d suggest…  Read More

Broccoli with Fish Sauce

How to Get Your Kids to Eat Broccoli

Sautéed Broccoli with Fish Sauce & Brown Sugar By Andrew Zimmern Think your kids won’t eat green vegetables or fish sauce? Hear me out. Browned butter, fish sauce and brown sugar are the holy trinity of flavor. Adding elements of sweet, salt and fat in healthful amounts will go a long way in getting your kids…  Read More

Andrew Zimmern's Italian Wedding Soup

Italian Wedding Soup with Orzo & Meatballs

An Easy “Sort of Italian” Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and Pecorino Romano for an extra flavor boost. I think escarole adds a nice bitterness…  Read More

Eat Your Way to Victory in the #AZfairfavs Instagram Giveaway

Eat Andrew Zimmern’s favorite fair foods and share your pics for a chance to win. There’s a reason Andrew finds himself at the Minnesota State Fair for every one of its 12 days: the food. Sure, every year brings new booths to peruse and novelties to try, but nothing beats traditional state fair chow from…  Read More

Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red Pepper Butter

Lamb Meatballs in Warm Yogurt Sauce with Red-Pepper Butter

Lamb Meatballs in Warm Yogurt Sauce By Janet Fletcher A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first,…  Read More

Oyster Pan Roast|Oyster Pan Roast|Oyster Pan Roast

Seattle Oyster Pan Roast

Seattle Oyster Pan Roast By Andrew Zimmern I can’t get enough of this classic seafood soup that marries an oceanic, briny intensity with decadent creaminess. How to shuck an oyster:

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

Eating the Michelin Stars In New York City

From the Culinary Adventures of Bob & Sue… By Bob & Sue Photo Credit: Brooklyn Fare Chef’s Table at Brooklyn Fare Cesar Ramirez’ highest quality ingredients included Japanese sea urchin served with a black truffle slice on brioche,  specially selected Hudson Valley foie gras  served in shisho broth on a corn mushi custard, Maine lobster with lobster…  Read More

5 Questions: Tom Mylan of the Meat Hook

Whole Animal Butchery Without the Self-Congratulatory B.S. Tom Mylan is a butcher. Not because it’s trending, but because no one else in his company wanted to do it. Seven years after launching Marlow & Sons’ local meat program, the largely self-taught meat man is running one of the best butcher shops—The Meat Hook—in New York,…  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

9 Places to Eat & Drink in Downtown Minneapolis

Our Picks for Pre- & Post-Game Dining Lucky for hungry baseball fans, Target Field sits next to some of Minneapolis’ best restaurants and bars. Just in time for the 2014 All-Star Game, here’s a round-up our favorite Downtown and North Loop establishments, from raucous pubs and local breweries to after hours fine dining.   Pre-Game…  Read More

Garganelli|Garganelli

Garganelli with Rosemary Sugo, Meatballs, & Fonduta

A Twist on Spaghetti & Meatballs By Andy Ticer & Michael Hudman A few years after we opened AMIK, we thought it’d be fun to do a take on spaghetti and meatballs. We use a semolina dough and a light, rosemary-infused marinara that really complements our pork meatballs. Drizzled with fonduta, a rich cheese sauce,…  Read More

Meatloaf|

Grandma’s Meatloaf

An Old School Favorite By Andrew Zimmern If you’re on the fence about meatloaf, this recipe will certainly change your mind. With three different ground meats and a salty, smoky touch of bacon, this recipe has a rich, complex flavor profile that’s hard to beat. The whole family will love this hearty meal, and the delicious…  Read More

Eater Young Guns 2013

Class of 2013 With my job, I get to visit kitchens and restaurants across the United States scoping out what is new and exciting in the food world. I am constantly impressed by the young talent across this country. That is why I love the concept of The Eater Young Guns; acknowledging a group of 15 stand-outs,…  Read More

Eating in Beijing

Peking Specialties By Bob & Sue Beijing is known for its colorful food and fabulous Peking duck (Dadong restaurant has the best duck, but Made in China at the Grand Hyatt is also excellent). The Taiwanese noodle house Din Tai Fung offers soup dumplings, double boiled black chicken soup and chopped pork in soy sauce.…  Read More

Meat is the New Pink

Inventing Better Tasting Pork Support Carl Blake’s Indiegogo campaign here. Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family-farm concept, remaking the diet of his animals…  Read More

5 Questions: April Bloomfield

She likes her animals whole. April Bloomfield once dreamt of policing the streets of her native Birmingham. Lucky for us, that fell through. April resorted to culinary school, moving on to work in such lauded restaurants as the River Cafe and Chez Panisse, before she strolled into the spotlight as the chef/owner of NYC’s original…  Read More

5 Questions: April Bloomfield

She likes her animals whole. April Bloomfield once dreamt of policing the streets of her native Birmingham. Lucky for us, that fell through. April resorted to culinary school, moving on to work in such lauded restaurants as the River Cafe and Chez Panisse, before she strolled into the spotlight as the chef/owner of NYC’s original…  Read More

AZ’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods

An Intrepid Eater’s Digest When I was young I loved old encyclopedias, world record books, fine art and painting books, travelogues, world histories, tales of military campaigns, anything about ancient Egypt and even memoirs of great men. Frankly, the stranger the better. I liked the stuff no one else was talking about. When my son came…  Read More

AZ’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods

An Intrepid Eater’s Digest When I was young I loved old encyclopedias, world record books, fine art and painting books, travelogues, world histories, tales of military campaigns, anything about ancient Egypt and even memoirs of great men. Frankly, the stranger the better. I liked the stuff no one else was talking about. When my son came…  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

Go Fork Yourself: Persecution of the Meat Lover

Persecution of the Meat Lover What’s In the Meat Eater’s Future? Fresh off their return from the Austin Food and Wine Festival, Andrew and Molly talk Austin eats, the art of losing, and the future ahead for meat eaters. Questions We want to include your listener questions in upcoming podcasts. If you want to ask…  Read More

Go Fork Yourself: Eat Safe

Eat Safe Safety First From Food Works HQ, Andrew and Molly discuss why they hate bed and breakfasts, rockin’ out with Sammy Hagar, and why our food system needs a safety overhaul. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call the Go…  Read More

Easy Moroccan-style Sheet Pan Chicken Recipe

This Moroccan-inspired sheet pan chicken recipe is an easy and flavorful weeknight meal. Made with my Grill Magic Badia seasoning (find it here), this meal is loaded with North African flavors of the spice market. It transforms a ho-hum dish to a miraculous one. This recipe serves four, and only uses one pan, leaving minimal…  Read More

Andrew Zimmern Recipe Thai Grilled Beef Salad

Thai Grilled Beef Salad Recipe

By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and…  Read More

Andrew Zimmern’s Rosh Hashanah Recipes

Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes…  Read More

Poole's Diner Tomato Pie||||Poole's Diner Cookbook

Ashley Christensen’s Homegrown Tomato Pie

Homegrown Tomato Pie By Ashley Christensen I call this Homegrown Tomato Pie not as a sourcing requirement, but because the tomato pie is most present in the season where friends are pulling tomatoes daily from their own backyards. I imagine it came to be because, when a fruit is plentiful, people always find a way…  Read More

Bio

About Andrew Zimmern An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring…