Crispy, Creamy Pancakes By Andrew Zimmern These potato latkes are so good that posting the recipe alone is a mitzvah (blessing) of the highest order. The Festival of Lights refers to a lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but instead lasted for eight.… Read More →
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 →
A Japanese Classic Not since blackened redfish jumped out of Paul Prudhomme’s universe onto the international stage have so many been fascinated by one simple technique. You will enjoy making and eating this dish inspired by Nobu Matsuhisa’s version of this Japanese classic.
Bayou Soul Food Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting. Cooks make gumbo with nutria, a giant, water-dwelling rodent. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required. This dish’s success hinges on the roux, which is the foundation to all… 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 →
Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken… Read More →
I love the oddities in our own backyard. I eat chicken feet, pigeon, tongue and brains with The Talk ladies. Great sports, all of ’em.
I love the oddities in our own backyard. I eat chicken feet, pigeon, tongue and brains with The Talk ladies. Great sports, all of ’em.
Crossed “Play Plead the 5th with Andy Cohen” off my bucket list. I love Bravo TV and think Andy Cohen’s Watch What Happens Live is simply genius. The very tall and lean Joe Manganiello (he’s from True Blood & Magic Mike… if you don’t know him, your girlfriend/wife/mom/sister will clue you in), Andy & I… Read More →
Crossed “Play Plead the 5th with Andy Cohen” off my bucket list. I love Bravo TV and think Andy Cohen’s Watch What Happens Live is simply genius. The very tall and lean Joe Manganiello (he’s from True Blood & Magic Mike… if you don’t know him, your girlfriend/wife/mom/sister will clue you in), Andy & I… Read More →
Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like… Read More →
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
