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Fresh Pea Soup

Very Fresh Spring Pea Soup

Fresh Pea Soup By Andrew Zimmern  This fresh pea soup is a celebration of spring in a bowl. You can use frozen peas if you must, but shelling your own peas is worth the extra step.  

Andrew Zimmern's Cold Cucumber Soup|Andrew Zimmern's Recipe for Cold Cucumber Soup|Andrew Zimmern's Cold Cucumber Soup

Andrew Zimmern Cooks: Cold Cucumber Soup

Cold Cucumber Soup with Yogurt & Dill By Andrew Zimmern This is a really simple Turkish cucumber and yogurt soup that only takes a few minutes to make. The technique couldn’t be easier, you’re basically blending a salad into a refreshing cold soup. I keep jars of this stuff in the fridge all summer long, it’s the…  Read More

Andrew Zimmern's Black rice risotto

Black Rice Risotto with Peas, Asparagus & Mushrooms

Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables.

Spring Produce|Pea Soup|Artichoke

12 Ways to Celebrate Spring Produce

My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And…  Read More

Colby Garrelts' Fresh Pea Soup

Colby Garrelts’ Fresh Pea Soup

Bursting with the grassy, sweet flavors of the season. By Colby Garrelts You’ll know that warm weather has officially arrived when this incredibly velvety pea soup appears at bluestem. I put it on the menu as soon as fresh English peas become available. The soup bursts with the grassy, sweet flavors of the season. Although…  Read More

Andrew Zimmern's Fresh Ham for Easter

Andrew Zimmern’s Best Easter Recipes

15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts.   Frittata Rustica with Mixed Vegetables & Manchego If…  Read More

Steven Brown’s Perfect Neighborhood Restaurant

Tilia Chef Steven Brown is one of Minneapolis’ greatest assets. At Tilia, he’s taken the concept of a comfortable neighborhood restaurant and perfected it—from the cozy atmosphere and kitchen counter seating, to the affordable, yet insanely delicious menu. It’s a place I can take my kid for breakfast, my wife for lunch and my lawyer…  Read More

Rack of Pork Loin

Andrew Zimmern’s Guide to Easter Brunching

Easter Recipe Round-Up Here are a few of my favorite recipes for the spring holiday, from brunch classics like quiche lorraine to a make-ahead orange and caramel flan for dessert. Need to feed a crowd of hungry relatives? Try the ham with madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely…  Read More

Bluestem

Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring…  Read More

Bluestem

Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring…  Read More

Andrew Zimmern’s Favorite Thai Food in the Twin Cities

On’s Thai Kitchen Located in Midway on University Avenue, On’s Thai Kitchen always makes it onto my list of top 10 favorite restaurants in the Twin Cities. There are many excellent choices for Thai cuisine in my hometown, but none transport me to Thailand quite like On’s. The 105-item menu has many recognizable standbys like fresh herby…  Read More

Andrew Zimmern's Spring Vegetable Hash

Vegetable Hash of Ramps, Fava Beans & Morels

Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.

|Beets

My Guide to Cooking Vegetables

Tips & Tricks for Tastier Vegetables Working with vegetables seems easy, it’s not. What it is, though, is simple. Keep a few things in mind and dishes like my vegetable barigoule become easier and tastier. • • • Add layers of flavors and texture when cooking vegetables. Peas are delicious. Why not smear a large bowl…  Read More

Where to Eat Vietnamese Food in Minneapolis

The Twin Cities’ Best Vietnamese Restaurants Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. And in a town chock-full of great Vietnamese restaurants, it’s difficult to name the best. From fantastic noodle soups to Banh mi sandwiches, bao to broken rice platters here are our favorite Vietnamese spots. Quang If…  Read More

7 Real-Deal, Farm-to-Table Minnesota Restaurants

Minnesota Restaurants Supporting Local Farms I love all four seasons, but there are few greater things in life than the first days of a Minnesota spring. We love celebrating another winter survived, and if you’re anything like me, food plays a huge role. I can’t wait until restaurants unveil their spring menus, teeming with fresh…  Read More

8 Great Meals in Las Vegas

Sin City Recommendations Las Vegas is wholly intoxicating, a city dedicated to sensory overload that’s all about being the biggest and the best. And while chefs from all over the country are generating a lot of great food in glamorous settings on the Strip, you won’t be sorry if you venture off the main drag…  Read More

Asparagus|

Spotlight on Asparagus

Celebrating Spring Vegetables One of the more taste bud titillating moments for every food lover is the first glimpse of fresh spring asparagus. Asparagus is a perennial, gathered in the wild since the Stone Age, and one of our first foraged foods. About 300 species exist, some poisonous, some ornamental, but asparagus officinalis is the edible type that we…  Read More

5 Questions: Colby Garrelts

Elevating Midwestern Flavors Credited with re-energizing Kansas City’s dining scene, Colby Garrelts is the James Beard award-winning chef behind the game-changing Bluestem, known for impeccable modernist cuisine, and Rye, a more casual eatery that celebrates his Midwestern roots. We chat with Colby about how the city’s food scene has evolved since he opened Bluestem, the inspiration behind his new…  Read More

5 Questions: Lidia Bastianich

The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to…  Read More

5 Questions: Lidia Bastianich

The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to…  Read More