Kool-Aid Marinated Dill Pickles By Andrew Zimmern Koolickles are sweet, they’re sour and so easy to make. I was turned onto these beauties a couple years ago shooting a TV show in the South, and I’ve been addicted ever since. They perfectly compliment barbecue. I prefer using a slightly less salty dill pickle, such as Minnesota’s Gedney… Read More →
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 →
Join me in the kitchen for #BrisketWeek! I’m sharing my go-to brisket recipe, one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender. I like to cook a whole brisket because the… Read More →
