Bangkok-Style Quail
Sweet & Sour Quail By Andrew Zimmern
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Halibut with Brown Butter, Lemon & Aged Fish Sauce
Inspired by Chef Ed Lee By Andrew Zimmern I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog… Read More →
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 →
Seared Ahi Tuna with Coconut Curry
Easy Thai-Style Curry By Andrew Zimmern A taste of the tropics during the Minnesota winter is always welcome at my house. This Thai-style dish is so easy to throw together for a weeknight meal but also works as a stunning entrée for your next dinner party. It has all the hot, sour, salty and sweet… Read More →
Curry-Glazed Carrots
A Quick Braise & Glaze By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.
New Wonjo
Koreatown Barbecue This stretch of 32nd Street in Manhattan is known for round the clock Korean-style revelry, with great and often gritty restaurants, karaoke bars, lots of flashing neon lights and 24hr spas of all types. When it comes to the Korean food in this animated neighborhood, one of my regular spots is New Wonjo.… Read More →
Fishman Lobster Clubhouse
Hong Kong-Style Seafood Fishman Lobster Clubhouse is the best Hong Kong-style seafood restaurant in North America. Whole king crabs, fish, eels, and massive lobsters are all cooked family-style with such finesse and in so many styles that I think about this place every day. Made from a single crustacean, the 13-pound lobster tower with chiles… Read More →
Sriracha Problem
I’m Over Sriracha By Andrew Zimmern Everyone loves Sriracha. It’s a great American success story. Chinese-born David Tran grew up in Vietnam where he first experimented with the hot chili concoction. After fleeing the war-torn country in the 70s, he settled in southern California, started a company called Huy Fong Foods and production of the… Read More →
Peter Chang
Incendiary Chinese Cuisine Many consider Peter Chang to be the greatest Chinese chef cooking in America, and he has a devoted legion of followers to prove it. Chang’s food-obsessed groupies, who’ve spent years chasing the peripatetic chef across the country, are finally at peace now that he’s settled down in Virginia. At Peter Chang’s China Cafe you’ll… Read More →
Bangalore-Style Dipping Sauce
Perfect Pairing for Fried Fish By Andrew Zimmern This is the best dipping sauce for fried seafood you’ll ever make. I met up with members of the Three Rivers Catfishing Club in Pittsburgh to reel in and fry up catfish from the Allegheny River. I like to fry the catfish whole, because just as chicken tastes… Read More →
Cream of Carrot Soup with Ginger & Curry
Thai-Style Carrot Soup By Andrew Zimmern Carrots and curry were made for each other. Michael Voltaggio’s cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don’t do anything with liquid nitrogen or as many bells and… Read More →
Wok-Tossed Crickets with Chives & Black Beans
Hot Wok Crickets By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. In the Philippines they’re sautéed with vinegar, onions and tomatoes; in Mexico they’re served more like a bar snack–dry roasted and seasoned with salt and lime; in Thailand, crickets are simmered in coconut… Read More →
Fu Xian-Style Crispy Salt-and-Pepper Lobster
Wok-Tossed Lobster By Andrew Zimmern
Bizarre Bites: Giant Fruit Bats
Flying Foxes! With a six-foot wing span, the Samoan giant fruit bat, a.k.a. the flying fox, is the most appropriately named animal since the toy poodle. The bats are native to the tropics of Asia, Australia, Indonesia, islands of East Africa, and the Indian and Pacific oceans, but I tried them first on the uninhabited… Read More →
Wok-Tossed, Twice Cooked, Crispy Salt & Pepper Frogs’ Legs
A Tasty Alternative By Andrew Zimmern
Vegetable Curry
Curry in a Hurry By Andrew Zimmern This Indian-inspired curry is a healthy, meatless main dish that makes for a quick weeknight meal (and great leftovers). Serve with basmati rice and a cool cucumber salad seasoned with mint and lemon juice.
Grilled Leg of Lamb with Bacon Fat Tortillas
Make This With Your Kids By Andrew Zimmern Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Rene Ortiz inspired this grilled lamb recipe, which has a roll-your-own element that… Read More →
Spaghetti with Classic Tomato Sauce
A Quintessential Italian-American Dinner By Andrew Zimmern A steaming bowl of al dente spaghetti with homemade tomato sauce, fresh basil and a sprinkle of parmesan cheese is a guaranteed crowd-pleaser. To round it all out, serve with crusty bread (or breadsticks) and a big salad.
Corn, Crab & Shrimp Chowder
Irresistibly Decadent By Andrew Zimmern I add depth to this rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent.
Steamed Mussels with Aioli
Mejillones By Andrew Zimmern My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the… Read More →
Boiled Chinese Dumplings
Be careful, these are highly addictive. By Andrew Zimmern This dumpling recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about… Read More →
Guacamole with Pistachios & Smoked Cashew Salsa
Trust Me, You’ll Want to Double These Recipes By Alex Stupak
5 Questions: Alex Stupak
Inspired Cuisine From South of the Border Highly regarded for his avant garde desserts at modernist temples Alinea and wd~50, Alex Stupak surprised the culinary world when he opened a Mexican restaurant in 2010. Once the critics got over their bewilderment and tasted his creative take on this rich culinary tradition, most realized he’s just… Read More →
Naomi Duguid’s Kachin Chicken Curry
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste… Read More →
Cherry & Tuna Ceviche
Satisfying on a Hot Night By Andrew Zimmern This refreshing summer ceviche pairs tuna and sweet, tart cherries with the salty-sour flavors of yuzu, soy sauce and lime juice. Ceviche is one of the world’s most genius food genres, and it gives the cook plenty of leeway to experiment with his food. Serve on its… Read More →
Grilled Beef Salad
A Sweet, Sour, Spicy & Savory Salad This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s… Read More →
Skewered Shrimp & Ham with Apple Jelly
Perfect Party Food By Andrew Zimmern These grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.
Raghavan Iyer’s Indian Slaw
Not-Your-Mother’s Coleslaw By Raghavan Iyer Unless your mama is from western India, chances are this is not your mother’s mayo- smothered, garlic powder-ridden coleslaw. Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles. Serve it as is for a salad… Read More →
5 Questions: Raghavan Iyer
Indian Cooking in a Midwestern Kitchen Raghavan Iyer’s new cookbook, Indian Cuisine Unfolded, opens up the world of Indian cuisine for the American home cook by recreating some of his favorite dishes with ingredients found in the typical American grocery store. The Bombay native also narrated a Twin Cities Public Television documentary called Asian Flavors based on… Read More →
Grilled Peanut-Lime Cornish Hens
Penang-Style BBQ By Andrew Zimmern A tangy, gingery Malaysian marinade gives these juicy, grilled Cornish hens tremendous flavor that pairs well with a spicy-sweet peanut sauce.