Father & Son Honor Their Terroir By Bob & Sue Long admired as one of the greatest 3-star Michelin chefs in France, Michel Bras has passed the torch to his son Sebastian. We have been enjoying this restaurant’s special dishes from the rustic Aubrac region of central France since 1996. Our most recent meal featured the… Read More →
She likes her animals whole. April Bloomfield once dreamt of policing the streets of her native Birmingham. Lucky for us, that fell through. April resorted to culinary school, moving on to work in such lauded restaurants as the River Cafe and Chez Panisse, before she strolled into the spotlight as the chef/owner of NYC’s original… Read More →
She likes her animals whole. April Bloomfield once dreamt of policing the streets of her native Birmingham. Lucky for us, that fell through. April resorted to culinary school, moving on to work in such lauded restaurants as the River Cafe and Chez Panisse, before she strolled into the spotlight as the chef/owner of NYC’s original… Read More →
Iconic Thai Flavors On my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, it was that good. I returned the next day with my crew, ordered the dish again, and this time positioned myself… Read More →
Queen of the Test Kitchen Tasting Table‘s senior food editor Raquel Pelzel lives and breathes food. As director of TT’s test kitchen, her head’s in the fridge most days crafting creative content for their daily email publications, she’s also written over a dozen cookbooks (including a few James Beard award-winners) and she still loves to… Read More →
Craving Carbs? This One’s For You. My carbo-meter goes “ding” every time the weather turns cool. If you can relate to this at all, I suggest you make this recipe right away. There is no better autumnal treat than this amazingly insane gnocchi classic. I dare you to eat just one bowl. This classic northern-Italian… Read More →
Seasonal and Spontaneous By Bob & Sue David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns… Read More →
Seasonal and Spontaneous By Bob & Sue David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns… Read More →
Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
Authentic Bavarian Grub Celebrate Oktoberfest in your own kitchen with this traditional German comfort food. Cabbage and sausage – whether it’s knockwurst, weisswurst, bockwurst or braturst – is the culinary national obsession in Munich’s beer gardens. We had the best version of this meal one day at the Englischer Garten, where the Chinesischer Turm (Chinese Tower)… Read More →
A Match Made in Heaven I wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It’s the edible equivalent of “shut up and kiss me.” It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar… Read More →
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
Killer Spanish Cuisine The most influential chef/restaurateur in D.C. over the past decade, chef José Andrés has re-made Jaleo, nailed it at America Eats Tavern and has big plans for Minibar expansion. He remains one of the most singular forces on the American culinary scene. At Jaleo, Andrés reinvents the traditional Spanish food of his childhood,… Read More →
Killer Spanish Cuisine The most influential chef/restaurateur in D.C. over the past decade, chef José Andrés has re-made Jaleo, nailed it at America Eats Tavern and has big plans for Minibar expansion. He remains one of the most singular forces on the American culinary scene. At Jaleo, Andrés reinvents the traditional Spanish food of his childhood,… Read More →
Island-Style Jambalaya Over the years, I have expanded my repertoire of killer soups, stews and braises for superb oven-to-table one-pot meals, and this is one of the better recipes. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. This asopao is pure Trinidadian magic. Don’t be shy about passing plenty of… Read More →
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… 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 →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
I am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for,… Read More →
Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,… Read More →
Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,… Read More →
Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and… Read More →
Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and… Read More →
Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Serves four. Instructions Combine honey and wine in a small sauce pot, bring to a boil, drop whole shallots in, cover and cook for 20… Read More →
