The Year of the Goat By Andrew Zimmern The stunningly beautiful Xinjiang province in northwest China borders many central Asian countries such as India, Russia, Mongolia and Kazakhstan. Muslim communities like the Uighur, who hail from that part of China, have seen their most traditional recipes grow in popularity over the last 10 years. Most… Read More →
A Mecca of Korean Cuisine Over the past decade, Los Angeles has become as famous for its food as it is for its celebrity sightings. It is also home to the country’s largest Korean population, and with them came incredible, authentic Korean cuisine in all shapes and sizes. Here are a few restaurants that won’t disappoint… Read More →
French Roots French chef Jean-Pierre Moullé ran the kitchen at Berkley landmark Chez Panisse for more than 30 years until his retirement in 2012. His wife, Denise Lurton Moullé, was born into the Lurton family wine-making empire in Bordeaux, which led to her career in wine distribution and now a business leading wine tours through France.… Read More →
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 →
Madtown Recommendations By Molly Mogren Wisconsin’s capital city is also its biggest college town. While Badgers are known to party hard, this hippy-dippy town also offers up amazing ethnic restaurants, classic German bars and locally-driven fine dining. Without further ado… The Classics Tornado Steak House An old-school steak house serving up classic cuts (T-bones, ribeyes… Read More →
There’s a hare in my soup! Oh, wait. It’s supposed to be there. Found on tables in the Americas, Europe, and parts of the Middle East, rabbit and hare are just as cute as they are delicious. Rabbit meat is most often categorized into three groups. Fryer cuts come from rabbits up to nine weeks… Read More →
Hot Dog! At lease several times a year the following passion play ensues. The Scene: I am with my son sitting in our seats at the Twins game at Target Field in Minneapolis. Fan: (walks up or down steps, eating a hot dog as he goes, notices us, and stops): Hey, you’re Andrew Zimmern. How do… Read More →
King of Fruits Is it rotten onions? Funky garbage fumes? A dirty gym sock after a high school basketball tourney? No, that could simply be fresh fruit. Durian, known in Asia as the “king of fruits,” is crowned with a spiky exterior and filled with stinky fruit flesh. This fruit from the durian tree is… Read More →
A Sardinian Specialty One of my favorite rites of spring is the first lamb grill of the season, which always reminds me of a family trip to Sardinia, where little taverns serve grilled lamb on the bone with salads like this caponata (an eggplant dish with pine nuts and anchovies). I compose the dish on my plate with cheese, vegetables… Read More →
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… 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 →
Love a big, juicy steak? Try this alternative. Ox heart is one of the most underrated cuts of meat. Period. It’s a huge muscle, and makes for an extremely tender stead. You could serve this at a party and guests would rave about this amazing cut, not suspecting for a second that it’s heart. The… Read More →
