Simple Shellfish Paella
The Best Seafood Paella By Andrew Zimmern The pairing of sausage and shellfish in this traditional and super easy Spanish paella is a sublime combination.
Search Results
Searched for: see
Spicy Thai Shrimp Salad
Spicy Thai Shrimp Salad By Andrew Zimmern This fragrant, fresh Thai shrimp salad hits the spot any time of year. If you can find them at your local Asian market, small Thai eggplant makes a superb addition.
Sticky Rice with Peanut Dipping Sauce
By Andrew Zimmern
Go Fork Yourself: Lee Schrager
Lee Schrager Fried & True The man behind New York City Wine & Food Festival and South Beach Food and Wine Festival Lee Schrager joins Andrew and Molly to talk about his book, Fried and True, how he has seen the food world change over the years, and his tips for your first festival. Plus, Molly and… Read More →
Pheasant Confit Salad
The Best Fall Salad By Andrew Zimmern In Minnesota, we love to hunt. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or quarters as needed, served with salads, on root vegetable mash, in tacos with tomatillo salsa or as a hash with fried egg for breakfast… Read More →
Bavarian Beer Hall Pork Shanks
German Pub Fare By Andrew Zimmern These are the crispy beer hall pork shanks that I have loved all over Austria, Germany and Eastern Europe. One night, I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in… Read More →
Throwback Thursday: Making Cheese Ravioli
#TBT Here I am at the turn of the millennium working as a chef on a local news station. I made cheese ravioli and a vegetable sauce along with Tim Sherno, now a reporter for 5 Eyewitness News, and Alix Kendall, host of FOX9‘s morning show. While everything else seems outdated, we’re lucky that ravioli is… Read More →
What We Learned at the Music City Food + Wine Festival
Music City Food + Wine 2014 was the most intimate and fun food fest I have been to in years… Great out-of-town chefs, amazing local restaurateurs and food talent, superb food entrepreneurs and the most carefully-curated Grand Tasting Tent I have ever walked through. You gotta get there next year. Here are a few observations:… Read More →
Duck Tsukune
Japanese Meatballs By Andrew Zimmern Tsukune are Japanese chicken meatballs that are cooked on a griddle, teppanyaki-style. The moment I tried making them with duck, I was hooked. Since my favorite thing about duck is often the crispy skin, I found a way to use the duck cracklings as a garnish to provide roasted flavor and needed… Read More →
Fennel Salad, Cottage Cheese & Spiced Nuts
New Nordic Cuisine By Gunnar Gislason This simple recipe combines the creaminess of cottage cheese and the freshness of raw fennel contrasted with a fennel puree and spicy crunch of toasted nuts. It’s a wonderful way to kick off a meal, or makes a nice vegetarian main course.
Apple Cake with Porter Fudge Caramel & Hazelnut Granola
Decadent and Delicious By Gunnar Gislason In the town of Stykkishólmur where Simon Sturluson harvests his blue mussels and dulse, there is a cozy restaurant that serves a beer called Black Death, which features a skull and crossbones on its label. The beer dates back to only 2011, but it was inspired by the story… Read More →
5 Questions: Gunnar Gislason & Jody Eddy
Defining New Nordic Cuisine Chef Gunnar Gislason celebrates Iceland’s unique culinary heritage, embracing once-forgotten ingredients and techniques at his much-loved Reykjavik restaurant Dill. In his new cookbook North, written in collaboration with food writer Jody Eddy (author of 2012’s Come In, We’re Closed), Gislason and Eddy profile various artisan producers who are reviving Iceland’s culinary heritage–a… Read More →
Tandy Wilson’s Top Picks for Nashville
A Chef’s Guide to Music City Chef Tandy Wilson is known for his Southern riffs on classic, rustic Italian fare at Nashville’s acclaimed City House in the Germantown neighborhood. Before opening City House in 2007, Wilson went to culinary school in Arizona, cooked at Tra Vigne in Napa and worked with Nashville legend Margot McCormack… Read More →
Pickled Cherries
Pickled Cherries By Andrew Zimmern These tangy and sweet pickled cherries are fabulous with pork, poultry, salumi, lamb—you name it!
Aromatic Soy Sauce Noodles
Fast, Simple Sichuan Noodles By Andrew Zimmern This nicely balanced Sichuan sauce with just the right amount of heat is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. I use the aromatic soy sauce as an ingredient in anything requiring sweet soy or as… Read More →
5 Questions: Edward Lee
The Food-Obsessed World of Edward Lee A native New Yorker turned Louisville culinary ambassador, chef Edward Lee stars in the brand new third season of Mind of a Chef—the Emmy-winning PBS series, narrated by executive producer Anthony Bourdain, that delves deep into the inspirations and philosophies of renowned chefs. Lee’s brilliant cooking at his acclaimed… Read More →
Pork Belly Sisig
Filipino Comfort Food By Andrew Zimmern Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs’ heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but… Read More →
5 Questions: Tom Mylan of the Meat Hook
Whole Animal Butchery Without the Self-Congratulatory B.S. Tom Mylan is a butcher. Not because it’s trending, but because no one else in his company wanted to do it. Seven years after launching Marlow & Sons’ local meat program, the largely self-taught meat man is running one of the best butcher shops—The Meat Hook—in New York,… Read More →
Ethnic Eating in San Francisco
From the culinary adventures of Bob & Sue… By Bob & Sue In addition to the many interesting Chinese restaurants found throughout the city, two other Asian restaurants have become important destinations for serious foodies: Burma Superstar This modest looking Burmese restaurant turns out street food inspired fare which brings high praise from its many… Read More →
Campfire Lamb with Mixed Grilled Vegetables
Go Gourmet on Your Next Camping Trip By Andrew Zimmern For camping trips, I will make the vinaigrette for the mixed veg ahead of time. It keeps for three days very easily and is a great sauce for other grilled poultry or fish when you are looking to shine up a cookout meal.
Box of the Day: Episode 14
What’s in the box? A box with fun wrapping paper came to the office today. Let’s see what’s inside! Spoiler Alert Check out minnnice.com.
AZ’s Minnesota State Fair Scavenger Hunt
50 Things to Look for at the MN State Fair Looking for a fun way to explore the Minnesota State Fair? Try completing this State Fair scavenger hunt. Mullets, crazy tattoos, award-winning baked goods, celebrities, unintentional innuendos… if you can think of it, you can find it at the fair. So to liven things up,… Read More →
18 Must-Try Minnesota State Fair Foods
Where to Eat at the Great Minnesota Get-Together I love the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, serving every type of novelty deep-fried and on-a-stick creations, but when it comes down to it, half of the food sales comes… Read More →
5 Questions: Bryce Gilmore
Good Genes Pound for pound, Austin’s culinary gravitas rivals the best food cities in the nation. And it’s folks like Bryce Gilmore—a second generation Austin chef, a two-time James Beard award nominee and a Food & Wine Best New Chef in 2011—who make the city’s food scene what it is. At his restaurants Barley Swine and… Read More →
5 Noteworthy North Shore Destinations
Where to Eat & Drink on the North Shore By Molly Mogren Perched next to the great Gitche Gumee (that would be Lake Superior), Duluth, Minnesota and the North Shore offer up some of the most beautiful vistas in the northern United States. It’s also home to some pretty amazing food. That combo made this… Read More →
Alex Stupak’s Fish Tempura Tacos with Roasted Salsa Verde
Fish Tempura Tacos This recipe for fish tempura tacos with roasted salsa verde comes from New York chef Alex Stupak, whose brilliant food at his Empellón restaurants showcases an amazing understanding of Mexico’s culinary culture.
Chile Sauce 101
Southwest-Style Salsas By Andrew Zimmern I’min love with the global pantry. Learning ingredients and techniques from other food worlds is something that really thrills me. One small, simple recipe can be built on for years, providing limitless cooking pleasure. Take these two sauces, red and green salsas from the Southwestern US, familiar to anyone who… Read More →
Georgia Pellegrini’s Braised Venison Tacos
Braised Venison Tacos By Georgia Pellegrini I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea is to use a muscular cut of meat that you can braise. Any extra scraps that you… Read More →
The Perennial Plate’s Wild Rice Bhel Puri
Spicy, Sweet, Sour Indian Street Food By Daniel Klein & Mirra Fine One of our favorite dishes in India is also one of the freshest. This dish can be made with all prepared goods, or you can make it all from scratch… we recommend the latter. This is also the first recipe from our cooking… Read More →
5 Questions: The Perennial Plate
Adventures in Sustainable Eating A two-time James Beard Award-winning online documentary series, The Perennial Plate explores socially responsible eating in the United States and abroad. The beautifully shot weekly series was created by Daniel Klein, an activist and chef, and Mirra Fine, a graphic designer, writer and now filmmaker, who impressively research, film, edit, and produce each piece… Read More →