Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her… Read More →
Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her… Read More →
Inspired by My Grandma’s Classic Swedish Meatballs by Marcus Samuelsson
Proper English Pudding A safari camp cook from Unchartered Africa made these impressive puddings one night in the Aha Hills. The pudding was eaten and gone within a matter of minutes after it was served. It’s lemony, chiffon heaven.
From the Yucatan This Yucatan-style, roasted fish dish is simple, with big explosive flavors and reminds us all why Mexican cuisine is one of the world’s most popular.
One of My Favorite Ways to Use Leftover Turkey So, after the turkey tetrazzini, after all the turkey sandwiches and the potpies, I always return to this school-lunch classic. It’s one of the great comfort foods of all time, and if this doesn’t become a post-Thanksgiving favorite in your house, I will be shocked. Creamy and… Read More →
The Art of the Perfect Bird Over the years, I have mastered the art of roasting birds. One issue seems to perplex most cooks: keeping poultry moist when roasting. This problem is compounded by the fact that white meat cooks faster and dries out quicker than dark meat. Try these additional tips to solve all… Read More →
Mind-Blowing Flavor Baby, it’s cold outside. And in Minnesota, I like to make seafood “meals in a bowl” the week after New Year’s to remind me that warmer days are ahead. This recipe is fast, easy to execute and staggeringly new to almost everyone.I remember as a young man checking out some of the wilder… Read More →
Father & Son Honor Their Terroir By Bob & Sue Long admired as one of the greatest 3-star Michelin chefs in France, Michel Bras has passed the torch to his son Sebastian. We have been enjoying this restaurant’s special dishes from the rustic Aubrac region of central France since 1996. Our most recent meal featured the… Read More →
Father & Son Honor Their Terroir By Bob & Sue Long admired as one of the greatest 3-star Michelin chefs in France, Michel Bras has passed the torch to his son Sebastian. We have been enjoying this restaurant’s special dishes from the rustic Aubrac region of central France since 1996. Our most recent meal featured the… Read More →
A Simple Dish With Deep Flavor by April Bloomfield This recipe is inspired by a trip I took to Florida with Fergus [Henderson] where we got to eat lunch cooked by Marcella Hazan. She made the most delicious spinach pappardelle with ragu and then these wonderful veal shanks. These are the ones that I recreate in… Read More →
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 →
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 →
My Go-To Dessert I first came across this dish while traveling with my father in the mid-1970s in Spain, where we saw this cake on almost every dessert table. Over the years, I was always trolling for a recipe like this and finally found one in an old Penelope Casas cookbook. I promptly started playing… Read More →
Building an Empire As the culinary mastermind behind the much-lauded Ai Fiori, Marea, Osteria Morini and Nicoletta (a new East Village pizzeria), this Wisconsin transplant has become NYC’s unofficial ambassador of soulful Italian cuisine. We chat with Michael about Italy’s allure, Midwestern hospitality and what’s on the menu for the Altamarea Group in 2013. AndrewZimmern.com: What experiences led… Read More →
Building an Empire As the culinary mastermind behind the much-lauded Ai Fiori, Marea, Osteria Morini and Nicoletta (a new East Village pizzeria), this Wisconsin transplant has become NYC’s unofficial ambassador of soulful Italian cuisine. We chat with Michael about Italy’s allure, Midwestern hospitality and what’s on the menu for the Altamarea Group in 2013. AndrewZimmern.com: What experiences led… Read More →
Iconic Thai Flavors On my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, it was that good. I returned the next day with my crew, ordered the dish again, and this time positioned myself… Read More →
Queen of the Test Kitchen Tasting Table‘s senior food editor Raquel Pelzel lives and breathes food. As director of TT’s test kitchen, her head’s in the fridge most days crafting creative content for their daily email publications, she’s also written over a dozen cookbooks (including a few James Beard award-winners) and she still loves to… Read More →
A Cambodian-Style Snack Shack Favorite Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long. I also use the same recipe for chicken parts, pork, etc., with equal success.
Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
A Match Made in Heaven I wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It’s the edible equivalent of “shut up and kiss me.” It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Authentic Korean BBQ This simply marked (but stylish) Korean barbecue joint is authentic enough to appease those who grew up eating their mom’s version of these dishes. Chef-owner Jenee Kim keeps it simple, focusing mostly on traditional Korean grilled meats and sides. The best part? You get to help. Items such as bulgogi (Kobe beef that’s… Read More →
Authentic Korean BBQ This simply marked (but stylish) Korean barbecue joint is authentic enough to appease those who grew up eating their mom’s version of these dishes. Chef-owner Jenee Kim keeps it simple, focusing mostly on traditional Korean grilled meats and sides. The best part? You get to help. Items such as bulgogi (Kobe beef that’s… Read More →
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and… Read More →
