Cleveland Rocks. After being named Best New Chef by Food & Wine magazine in 1998, Michael Symon shot into the national spotlight. Since then he’s become a James Beard Award winner, an Iron Chef, a cookbook author, and a host of ABC’s The Chew. Symon’s work in his hometown of Cleveland put it on the… Read More →
Eat Your Way Through Austin Paul Qui‘s career took off after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest, and a spot on Food & Wine’s roster of Best New Chefs in 2014. What’s more impressive is that the 33-year-old Filipino-born Austinite is killing it at his ambitious flagship restaurant qui, which was named the Best… Read More →
Kings of Dude Food As chef/owners of the widely acclaimed restaurants Animal and the seafood-centric Son of a Gun, Jon Shook & Vinny Dotolo are anchors of the Los Angeles food scene. These rockstar chefs turned successful restaurateurs also recently opened Trois Mec with pop-up king Ludo Lefebvre, plus another project in the works. Dotolo… Read More →
Breaking New Ground When husband-and-wife team Stuart Brioza and Nicole Krasinski opened State Bird Provisions at the end of 2011, they instantly garnered national recognition for their unique dim-sum-style service and outstanding globally-influenced cuisine. Since the restaurant’s debut, Bon Appetit chose it as America’s Best New Restaurant, Food & Wine magazine added chef Brioza to their… Read More →
Elevating Midwestern Flavors Credited with re-energizing Kansas City’s dining scene, Colby Garrelts is the James Beard award-winning chef behind the game-changing Bluestem, known for impeccable modernist cuisine, and Rye, a more casual eatery that celebrates his Midwestern roots. We chat with Colby about how the city’s food scene has evolved since he opened Bluestem, the inspiration behind his new… Read More →
Uncommon Honesty When Gabrielle Hamilton opened her acclaimed 30-seat bistro Prune in New York’s East Village in 1999, she had worked in the catering biz for more than 20 years, but she had never been a restaurant chef, nor could she imagine that her winding culinary path would lead to successful restaurateur. Fast forward a… Read More →
Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which… Read More →
Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which… Read More →
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
By Andrew Zimmern I have wanted to try this version of meatballs for a while because I am really obsessed with all kinds, from all cultures and food traditions. They are light when rolled properly and not overcooked. Meatballs are versatile and can be made quickly on a weeknight with ingredients of all types. Grilled… Read More →
Easy Bean Soup By Andrew Zimmern I recently joined the board of directors for an amazing new advocacy group called Beans Is How. The idea: We all need to eat more beans and less of everything else. I’ll join the Bean Science & Innovation Advisory Council’s co-chairs and a trans-disciplinary council of experts, along with… Read More →
Sweet Pea Penne Carbonara By Andrew Zimmern So a few weeks ago I was making my sweet pea risotto for dinner and thought, what about a sweet pea carbonara? There are lots of fun ways to flavor a traditional carbonara. Bittman, the NYT and Food & Wine magazine all have various versions of spinach carbonara,… Read More →
One of My Favorite Easy Weeknight Meals By Andrew Zimmern Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was… Read More →
Sticky Spicy Glazed Chicken with Root Beer By Andrew Zimmern I was making a classic take on a version of Chinese three-cup chicken. I was in a duck camp, and wanted to braise the dark quarters from birds we had shot and serve them with rice. I had all the stuff I needed except some… Read More →
Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together… Read More →
Mortadella & Prosciutto Pizza Sandwich By Andrew Zimmern This, my friends, is the epic Italian hero of my dreams. Instead of a hoagie roll, I’m using pizza dough, folded onto itself before it’s freshly baked to create a pizza pocket begging to be filled with all of your favorite ingredients. My go-to fillings are a… Read More →
Sheet Pan Chorizo Nachos By Andrew Zimmern What’s better than a towering platter of fully loaded, flavor-packed nachos? Nothing… especially when you consider the scratch-made salsas, the chorizo, the mix of cheeses and a healthy dose of my Mexican Fiesta seasoning. It’s the perfect game day couch chow, an epic midnight snack, a really hearty… Read More →
By Andrew Zimmern All great recipes have something in common, a harmonious balance of textures and flavor — sweet and spicy, crunchy and creamy, vibrant and mellow, hot and cold. This super easy, weeknight-friendly, meal prep winner hits all the right marks. Fresh, crisp vegetables add a welcome crunch to the moist chicken salad that’s… Read More →
Simple Enchilada Casserole By Andrew Zimmern This delicious enchilada casserole is an all-time family favorite and a cinch to make, especially if you’re using up leftover roast chicken or a rotisserie chicken from the grocery store. The key to max flavor in a short amount of time is my Mexican Fiesta Seasoning, a robust blend… Read More →
Here is my no-recipe wing it latke making for 2023. This time I decided to just go for it without measuring, not to show off but to show you how malleable this technique is. I used my base premise, that a few Yukon gold potatoes, steamed and peeled, riced into the bowl helps create the… Read More →
By Zoë François
By Zoë François
By Zoë François
By Zoë François
Craveable Meatball Pull-Apart Sliders By Andrew Zimmern This easy crowd-pleaser has become a favorite in my household, for parties, on game day, as an appetizer or dinner. The combination of pork, veal and chicken makes a beautiful, tender meatball that’s elevated with my flavorful Andrew Zimmern Badia Italian spice blend – with REAL flavors of… Read More →
Broiled Yellowtail Collar By Andrew Zimmern This recipe is from a cooking demo I did last week at the New York City Wine and Food Festival, in an effort to promote sustainable and ethical practices around the farming, fishing, cooking and eating of seafood. Eating roasted fish collars are one of life’s great joys, so… Read More →
