Juicy Fried Turkey with Crispy Skin By Andrew Zimmern I love fried turkey, but frying the whole bird isn’t a good idea. It’s dangerous, the outside gets overcooked before the inside is tender and the lengthy frying time means the turkey absorbs too much oil. I suggest you break down a turkey into its pieces, using… Read More →
A Foolproof Braised Turkey Smothered in Creamy Gravy By Andrew Zimmern There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful… Read More →
Grilled Spatchcocked Turkey By Andrew Zimmern Oven space is always at a premium on Thanksgiving, so why not put the turkey on the grill? Spatchcock and brine the bird before laying it flat on the grill with the dark meat closest to the fire. This method will take less time and leave you with an evenly… Read More →
Valencian-Style Chicken Paella By Katie Button This is my take on the classic Valencian-style paella that combines rabbit or chicken with snails and beans. I love the creaminess of giant lima beans, especially the ones from Rancho Gordo, a bean company in Northern California. Their earthy sweetness pairs so well with the savory seared chicken… Read More →
Classic Roast Chicken By Jacques Pepin The classic way to cook chicken is still the simplest and best. Roasting the bird at high temperature crisps the skin as it protects the flesh, keeping it moist. And roasting the chicken on its side helps the legs, which usually take longer than the breast, cook faster, and… Read More →
An Easy “Sort of Italian” Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and Pecorino Romano for an extra flavor boost. I think escarole adds a nice bitterness… Read More →
Italian Comfort Food for Autumn By Andrew Zimmern For this traditional veal marsala recipe, I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out quickly. If you don’t want to use veal, this mushroom and marsala sauce pairs well with chicken thighs or… Read More →
My Favorite Japanese Recipes The foods of Japanese izakayas are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at ramen, soba, egg custards, robata-style fish, sashimi, yakitori, goya and so on. Surprisingly, though, very few home cooks do. Making Japanese food at home requires having a few… Read More →
Homemade Dashi Broth By Jennifer McGruther A traditional base for soups in Japan, dashi is made from seaweed and bonito flakes, or shaved flakes of dried skipjack tuna, which you can find at many supermarkets and health foods stores as well as Asian markets. Mild in flavor, dashi makes for a clear broth with faint, subtle… Read More →
Traditional Southern Fried Chicken By Andrew Zimmern Soaking the chicken in buttermilk overnight ensures the meat will stay tender and moist, and adding a couple of tablespoons of my Lemon & Shallots seasoning to the marinade will give it an extra flavor boost. I love to serve this classic fried chicken recipe with crispy twice-fried… Read More →
Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
Red Wine-Braised Duck By Andrew Zimmern My friend Vincent Francoual made this duck dish for me years ago in his kitchen. I adapted and changed it a bit, but he reminded me of how simple it is to make a great duck dish with the humble leg. Reminiscent of a coq au vin, this rich,… Read More →
A Way with Words An award-winning food writer and creator of the long running blog The Food Section, Josh Friedland was the man behind one of Twitter’s greatest mysteries—the elusive and satirical personality mash-up known as @RuthBourdain, which won a James Beard Award for Humor. He’s dropped the alternate persona, and has now authored a new… Read More →
Ed Lee’s Top Picks for Louisville You may recognize chef Edward Lee from his television appearances—Top Chef, Mind of a Chef (for which he earned an Emmy nomination), Iron Chef America, to name a few—but he’s more than a TV star. His brilliant cooking at 610 Magnolia has landed him four nominations for Best Chef: Southeast… Read More →
The Best Watermelon Salad By Andrew Zimmern Hot, sour, salty and sweet, this salad is one of my favorite summertime meals. The crunchy fried chicken perfectly compliments the cold, juicy watermelon topped with tart Vietnamese-inspired dressing, fragrant herbs and toasted coconut. It’s the contrast of texture and flavor that I can’t get enough of. Like this… Read More →
Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 coursework—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture that… Read More →
Classic One Pot Cookery From China By Andrew Zimmern
Don’t Forget the Oil Spray oil is really handy for both cleaning your grill and for applying a thin coat of oil to the grill grates before you put a piece of fish or chicken down. I use PAM Cooking Spray or canola oil all of the time when I’m grilling. I usually give a… Read More →
From the culinary adventures of Bob & Sue By Bob & Sue We enjoyed three spectacular dinners and several memorable lunches from the best of Chicago: Grace Both the Fauna and Flora tasting menus included a number of dazzling presentations from a highly-trained kitchen staff. Among the highlights were Alaskan king crab in cucumber juice with… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re… Read More →
Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew… Read More →
Fried & True Who thought a Jewish girl from Argentina could produce one of the best takes on an American favorite? But Michy—as everyone affectionately refers to beloved Miami restaurateur Michelle Bernstein—does exactly that. On summer Wednesdays she serves an incredible all-you-can-eat fried chicken buffet—the chicken gilded with an impossibly crisp coating—that calls to mind… Read More →
Herb & Citrus-Studded Barbecue By Andrew Zimmern These marinated and grilled Cornish hens with a bright, herby salsa verde are a dynamite summertime crowd-pleaser.
Pollo e Patate della Mamma By Lidia Bastianich Chicken and potatoes cooked together in a big cast iron skillet until it’s crisp and moist at the same time is my mother’s specialty. Growing up, my brother and I demanded it every week; a generation later, our kids, Tanya and Joe and Eric, Paul and Estelle,… Read More →
Creole Comfort Food, Paleo-style By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors and only a few minor changes make it Whole30 compliant. Served with sweet-and-spicy cauliflower rice (adapted from Melissa Joulwan’s delicious rice pilaf recipe) that’s loaded with coconut, jalapeños, pistachios (or almonds—you pick) and raisins, the rich Southern… Read More →
A Nashville Staple You can’t talk about the Nashville food scene without mentioning hot chicken. This dish is to Nashville’s food what the Opry is to music, and a trip to Music City is incomplete without trying it. Here’s the run down: chicken pieces are marinated, usually in buttermilk, then dredged in a mix of… Read More →
Creole Comfort Food By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors. Served with sweet-and-spicy rice that’s loaded with coconut, jalapeños, pistachios and raisins, the rich Southern stew is perfect for a Mardi Gras celebration.
Let the Ingredients Shine This recipe is from Erik Soderholm of Davenport Roadhouse, an avid volunteer who has cooked at many Homeless Garden Project events and a great supporter of our work. We really appreciate all the chefs that bring their passion and talent to our farm dinners – helping us to reach a wider… Read More →
Ultimate Comfort Food By Andrew Zimmern Everyone should have a classic roasted chicken recipe in their repertoire. For me, this is ultimate comfort food that hits the spot any time of year.
