Perfect Summer Party App By Andrew Zimmern These delicious curry-spiced grilled chicken skewers pair well with a sweet-and-tangy peanut sauce. Marinating the chicken satay strips overnight really imparts a ton of great flavor, and makes for easy, day-of preparation. For a fun presentation, serve skewers mounted onto a pineapple cut in half, stabilized on a platter.
Cool Down By Andrew Zimmern In the heat of the summer, turning on the stove isn’t always ideal — and the thought of hot food isn’t always appealing. Cold soup to the rescue! Gazpacho might be the most widely recognized chilled soup, but we’re here to tell you there’s a whole world of cold soup options ready… Read More →
Class of 2013 With my job, I get to visit kitchens and restaurants across the United States scoping out what is new and exciting in the food world. I am constantly impressed by the young talent across this country. That is why I love the concept of The Eater Young Guns; acknowledging a group of 15 stand-outs,… 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 →
A.K.A. Guinea Pig My son was four years old and just wrapping up another year of preschool when Daddy came to visit the class. I walked in and a little girl began screaming, “Don’t eat Simon! He’s going to eat Simon!!!…AAARRGGGHHH!” Well, I didn’t that time. We keep this teeny little rodent as a pet,… Read More →
Hand-Pulled Noodles with Extra Heat My friend Yu Bo sent me the recipe for this sweet aromatic soy sauce. The spices can be varied, many Sichuanese cooks would include licorice root (gan cao) and dried “sand ginger” (shan nai), but I like it with star anise and extra heat. I usually make a batch of… Read More →
Flavors of the Yucatan By Andrew Zimmern This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper… Read More →
A Classic Chilled Soup By Andrew Zimmern I add Worcestershire sauce, Tabasco and fresh herbs to this gazpacho, giving extra layers of flavor to the classic summer soup. This gazpacho recipe is popular in my house, during the warm weather months I always have a pitcher of this addictive soup on hand in the fridge.… Read More →
Sweet & Tangy By Mindy Fox Raisins, lime, and honey create a sweet-tangy chutney flavor that plays nicely with the curry in this Indian-inspired salad. Whether under a tree in the park or around the table in cooler months, I love to serve this dish picnic-style, with good crackers and little gourmet bites from a… Read More →
Celebrating a Time-Honored Classic Mindy Fox, cookbook author, food writer and food editor at La Cucina Italiana magazine, shares her tips for the perfectly roasted chicken, ways to reinvent the iconic dish and her favorite picnic-ready recipes. AndrewZimmern.com: As the food editor of La Cucina Italiana and author of several cookbooks, you obviously have a… Read More →
Test 1, 2, 3 During a photo shoot for Babson College in downtown Minneapolis, I stopped by my food truck, AZ Canteen, to work on a new item coming to the menu. Chef Asher Miller shows us how to make AZ Canteen’s spicy peanut sesame noodles. To see where you can find the food truck… Read More →
A Moroccan-Inspired Grill By Andrew Zimmern Shish kebabs are one of my favorite things to grill. They’re easy to prepare and are perfect for feeding crowds. The key to flavorful, juicy morsels of meat is in the marinating: the longer the better. I love to serve these kebabs with a Chermoula pilaf, which has a… Read More →
My Version of a Thai Menu Staple By Andrew Zimmern This spicy, savory Asian grilled beef salad is pushed over the top by addictively delicious fried potato crisps. It’s an easy, ultra-flavorful summertime meal.
Road Trip Fork on the Road Andrew and Molly are on the road on this week’s Go Fork Yourself. On a three-hour car ride to Iowa, they chat about road food, cars, GPS, and where you’ll find the cleanest pit stops. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
With fried garlic, ginger vinaigrette & chili jam By Harold Dieterle
Everyone’s favorite brood just popped out of the ground. Hordes of Brood II cicadas are emerging from their subterranean home this spring along the East Coast. Although many species of cicadas emerge each year in the United States, this brood of cicadas is the offspring of those last seen in 1996, now popping out as soil… Read More →
It’s Alive! Picture it: You slice into a a beautiful wheel of cheese. The perfectly aged rind, the pungent rotted diaper scent of coagulated milk, and your ears pick up the teeniest tiniest little squeak, the pitter-patter of little…maggots? That’s right, this midsized wheel of cheese is filled with wriggling and jiggling fly larvae. Maggot… Read More →
Barbecue Pork Heaven Deep in rural Low Country, Scott’s Bar-B-Que is my favorite barbecue joint in America. You won’t see gas or charcoal at this roadside shack, just pigs, wood and smoke. The Scotts opened the place in 1972, using cooking methods passed down through generations. Pit–master Rodney Scott (who cooked his first pig when he… Read More →
A Sweet & Savory Dish That’s Perfect for Summer This hot-and-sweet, Asian-inspired recipe pairs an easy, ginger-infused marinade for grilled striped bass with an intense, savory caramel sauce. The caramel is fragrant, flavorful, and has a nice salty punch from the fish sauce. Use it on seafood, chicken or pork.
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 →
Spice It Up My homemade curry paste gives an herby fragrance and depth to this delicious, spicy Thai-style curry with scallops.
Not Your Ordinary Grilled Cheese By Laura Werlin In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips– all at once. Although I prefer using Colby and… Read More →
Obsessed With Cheese Laura Werlin is the country’s foremost expert on cheese. She’s written six cheese-centric books, including the James Beard award-winning All-American Cheese and Wine Book, is the president of the American Cheese Education Foundation and a teacher at The Cheese School of San Francisco. Laura explains why the U.S. is the most exciting… Read More →
Chef-on-Chef Action During the Austin Food & Wine Festival, Tim Love (Lonesome Dove) and I did a really fun demo together called “Heads or Tails.” It isn’t a typical demo where the audience watches as the chefs cook. In this demo, everyone participates. While Tim and I are on stage in the front, the grass… Read More →
Austin Food & Wine Festival 2013 Recap Keep Austin Weird Andrew and Molly reflect on their weekend at the Austin Food & Wine Festival. They discuss their highs from the festival, their Lance Armstrong sighting, and why Andrew has an issue with Brian Malarkey. Then, Molly asks the important (five) questions to Brian Malarkey and… Read More →
Latin Flavor Ingrid Hoffmann has built a large following around her Delicioso brand – she’s the lovely host of a popular TV show on the Cooking Channel and Univision, the creative director of a Latin-influenced cooking line and a best-selling cookbook author. Ingrid shares her go-to recipes for entertaining, tips for healthy eating habits from… Read More →
A few nuggets for y’all from the Austin Food & Wine Festival: Graham Elliot always travels with a tuxedo…. T-shirt. Tim Love has the most badass tailgate set up of all time. Marcus Samuelsson is the only man on planet earth who can pull off floral-meets-camo pants. We love this man. Jason Dady‘s “Mexican street… Read More →
I love this yakitori-inspired dish. You can use large mallard, canvasback or goose breasts. From a farmed perspective, go for magret or even large Pekin breasts.
Simple Stir-Fry Asparagus is one of my favorite foods, so I give you this superb and simple way to use this amazing vegetable in your kitchen.
The Tail End I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival, where we were grilling with hundreds of people, all with their own grills. Tim demonstrated recipes for the head, I did the tail and along the way we gave folks a nice primer about grilling parts… Read More →
