Berenjenas Fritas By Katie Button Traditionally, this Andalusian dish is served with cane syrup, but I think honey has a more complex flavor. Throughout Spain, there’s a range of honey as varied as the landscape. Any type accents the salty crisp shell of these eggplant rounds. My personal touch here is the rosemary leaves, which… Read More →
The Most Perfect French Fry Recipe By Andrew Zimmern The formula for perfect, crispy french fries with a soft, fluffy interior is easy—fry them once at a low temperature, and a second time at a higher temp until golden brown.
How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh soft shell crabs. This is the time of year to avoid the frozen blue swimmer imports that seem to populate every crab shack and sushi bar during the rest of the year. May is… Read More →
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 18 surefire ways to celebrate the mothers in your life. Go ahead, give her what she’s craving, whether it’s… Read More →
My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And… Read More →
Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.
Tips & Tricks for Tastier Vegetables Working with vegetables seems easy. It’s not. What it is, though, is simple. Keep a few things in mind and dishes like my vegetable barigoule become easier and tastier. • • • Add layers of flavors and texture when cooking vegetables. Peas are delicious. Why not smear a large bowl… Read More →
An Insider’s Guide to Rome A Rome-based Italian-American journalist, Katie Parla lives and breathes Roman culture and cuisine. Originally from New Jersey, Parla graduated from Yale with a degree in art history, before pursuing a sommelier certificate and master’s in Italian gastronomic culture. She’s written and edited more than 20 books, including the ebook Eating &… Read More →
Artichoke & Asparagus Barigoule By Andrew Zimmern Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast… Read More →
The Best Cookbooks of the Year It seems each year there are more incredible cookbooks published than the last; it’s a tough job to whittle down the lengthy list into a handful of my favorites. This year in particular, there are several noteworthy debuts, like Aaron Franklin’s meat smoking manifesto, Michael Solomonov’s ode to Israeli cuisine,… Read More →
Appetizers for a New Year’s Eve Bash Skip the pricey pre-fixe menus and over-crowded bars, and host your own New Year’s Eve soiree. There’s no better way to ring in the new year than a spread of finger foods and a house full of friends and family. Here are a few of my favorite hor d’oeuvres, from… Read More →
Devour Buenos Aires A Latin American city heavy with European influences, Buenos Aires is the best of both worlds. Equally confident and classy, there’s no question why it’s the most visited South American city. A unique cultural life thrives here, from the old-timey cafes, European architecture and bustling streets to the devoted soccer fans and… Read More →
Ferran Adria, Jose Andres & Andrew Zimmern on the Creative Process On October 9, the Minneapolis Institute of Art welcomed Ferran Adrià, the world-renowned chef behind Spain’s avant-garde elBulli, his protégé and award-winning chef José Andrés, and yours truly for a discussion on creativity and innovation in the kitchen. The panel was part of a weekend of activity celebrating… Read More →
Devour Zürich At the intersection of Lake Zürich and the Limmat River with a breathtaking Alpine backdrop, the Swiss capital is a leading world financial center that has tons to offer. The buzzing city boasts four official languages, a high quality of life and is consistently recognized among the world’s top cities to live in. When… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Tomato Sauce Sous Vide-Style By Madeleine Hill Look, I’m not Andrew Zimmern, but I do work for him (both a blessing and a curse). I love to cook, but I didn’t go to culinary school. Three years ago, I turned a hobby into a job when I started testing Andrew’s recipes for Food & Wine magazine and andrewzimmern.com,… Read More →
Devour Madrid A vibrant city with a storied history, beautiful architecture and a serious appetite for food, art and music, Madrid is one of Europe’s great capitals of culture. From market tapas to Michelin-starred fine dining, restaurants in this bustling metropolis intertwine the country’s rich culinary traditions with innovation and modern gastronomy. Here’s a sampling… Read More →
A New Way to Eat Lobster By Andrew Zimmern Here is a fun recipe that engages all of the senses, takes advantage of the boiled lobster boredom and is simply delicious any time of year.
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
A Parisian Staple By Bob & Sue Parisians have loved Bernard Pacaud’s food since this Michelin three-star restaurant opened on the Place Vogues in 1986. L’Ambroisie offers a unique dining experience with delicious traditional French cuisine cooked by a master chef and supported by superlative service in an elegant setting with tapestries. Our recent visit was… Read More →
Champagne Country By Bob & Sue During our recent trip to Paris, we took the high-speed TGV train to Champagne country for a lunch at 2014’s only new Michelin three-star restaurant, L’Assiette Champenois. The brilliant young chef Arnauld Lallement is carrying on the family tradition of thoughtful and creative food served in a friendly environment. The… Read More →
In the Valley By Bob & Sue With “food churches” Meadowood and The French Laundry temporarily closed, we enjoyed comfort food at many of Napa’s popular restaurants: Cindy Pawlcyn’s Mustards Grill (Yountville) and Cindy’s Backstreet Kitchen (St. Helena) define modern California cuisine in fun environments with wonderful soups, a wide variety of appetizers, and innovative tweaks to the… Read More →
My Best Seafood Recipes Because I’m on the road two-thirds of the year, I love any excuse to plan a romantic evening at home with my wife. The formula for my ideal date night? It’s simple… gorgeous flowers, a homemade meal and a good food movie. So to give you a little inspiration, I’ve compiled my best,… Read More →
Recommendations for the Far Flung Faroe Islands Halfway between Iceland and Norway in the heart of the North Atlantic, the Faroe Islands have famously been described as ‘the windy edge of nowhere.’ The 50,000 Faroese who live among the 18 islands are proud descendants of a Viking culture that landed here 1,200 years ago. Centuries… Read More →
One of the Best Restaurants in North America Housed in a stunning example of classical Newfoundland architecture from the early 20th century and overlooking St. John’s harbor, Raymonds is widely considered the best restaurant in all of Canada. Chef and Newfoundland native Jeremy Charles pulls inspiration from the land and sea around him, showcasing the… Read More →
Kitchen Shears Are an Essential Kitchen Tool In my humble opinion, few items can be as useful as a good pair of kitchen shears. They’re more than just a pair of scissors you keep in your kitchen, they’re a versatile tool you can look to for precise, easy cuts. Skipping on the cutting board also… Read More →
Eating in the Capital By Bob & Sue We love visiting Washington, D.C., which has become one of the great food cities on the East Coast because of its variety of restaurants and emergence of several destination chefs. While we did not visit a José Andrés or Michael Richard restaurant on this trip, we have… Read More →
One Good Dish New York Times columnist and author of A Platter of Figs and Heart of the Artichoke, David Tanis sits down to talk with us about his latest cookbook, working for Alice Waters and encouraging cooks to get back in the kitchen. The recently released One Good Dish is a compilation of simple,… Read More →
Discovering Culinary Extremes An author, prolific poet, teacher and staff writer for The New Yorker, Dana Goodyear is one of the most authoritative voices in food journalism today. In her new book, Anything That Moves, Goodyear explores the remaking of America’s modern food culture, following intrepid eaters and chefs to the margins of the culinary world. Below,… Read More →
Eat Pizza, Support Our Troops I’ve created two new pizza recipes for UNO Chicago Grill, a Greek Isles Mediterranean-style pie and the creamy Artichoke Bianco. When you buy one of these custom pizzas (or any new family-size takeout pizza), UNO’s will donate 10 percent of each sale to Services for the UnderServed (SUS), a non-profit… Read More →
