A Taste of New Orleans in Your Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for a… Read More →
The Best Thing I Ate Last Week This bay scallop ceviche with yuzu and sea urchin at Cut in Beverly Hills was a stunning example of why this steak house continues to serve simple delicious surprises at every turn on their menu. Fresh and bracing with deep bass tones from the urchin, it was the… Read More →
Authentic Americana Cuisine Tune in for Bizarre Foods: Route 66 on Tuesday, February 21 at 9|8c on Travel Channel. Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. The fabled highway, also known as “the mother road,” is not just a means… Read More →
Southern Soul Food Takes Root When you think about Minnesotan food, the first thing that comes to mind is… well, anything BUT fried chicken. Lucky for us Northerners, chef Thomas Boemer filled the city’s Southern-food-void with crunchy, succulent Tennessee hot chicken, Johnnycakes and crispy pigs’ ears. They’re also serving one of the best burgers in town… Read More →
A Few Paris Gems By Bob & Sue In addition to our favorite Michelin 3- and 2-star restaurants (L’Astrance, Le Cinq, L’Ambroisie, Pierre Gagnaire, Jean Francoise Piege, and L’Atelier Robuchon), we enjoyed some exciting meals in smaller venues and bistros: Chez Georges This old fashioned bistro delivers classic dishes as well as anyone in… Read More →
Creamy Polenta with Pork Ragù By Andrew Zimmern Nothing says comfort food like a rich, hearty tomato sauce poured over a bowl of creamy polenta. This recipe feeds an army—with leftovers—so be prepared to freeze the extras for easy weeknight meals to come, or simply cut the recipe in half.
Impressive Valentine’s Day Recipes A love of good food is universal, it’s what connects us all… trust me, I’ve spent a lifetime trying to prove this very point. So this Valentine’s Day, skip the dinner reservations at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. Here are… Read More →
The Best Thing I Ate Last Week One Fifth is a new concept in Houston owned by my pal Chris Shepherd. Housed in a teeny old church that became an adult film studio before facing the wrecking ball, Chris got a stay of execution and is now putting a new restaurant in the space each… Read More →
Highlights from the Southern Barbecue Trail I’ll line up at Aaron Franklin’s a thousand times to eat his brisket, but traveling through Georgia and the Carolinas along the Southern barbecue trail was truly unforgettable. Barbecue has humble beginnings. It’s essentially American, a meal for gatherings that has a diverse range of styles, techniques and influences.… Read More →
Easy Peach Cocktail Light and refreshing, this citrusy peach cocktail gets a kick from spicy ginger beer.
The Best Thing I Ate Last Week Lucky for me, last week’s press junket for the season premiere of Bizarre Foods included lunch at Balthazar in New York City. Did I spring for the Plateau de Mer for one??? Yes, yes I did. This restaurant is one of my favorites in New York, serving French… Read More →
What is the best thing you ate while filming these episodes of Bizarre Foods? The classic fixins’ from the inside of the hog at Gerald Lemoine’s farm in Moreauville, Louisiana. They shoot a hog, clean all the entrails and collect the blood. The hog goes on the spit, split-open to be turned into their version of cochon… Read More →
3 New Ways to Spice Up Your Chicken Wings An essential element of game day festivities, chicken wings are practically sacred food in this country. They’re economical, easy to cook and extremely versatile. Here are three of my favorite ways to dress them up. One-Pot Sticky Chicken Wings I first discovered this recipe while in Penang,… Read More →
Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
Fiery Chipotle Wings By Andrew Zimmern Chipotle chiles in adobo sauce give these crispy fried chicken wings a smoky, spicy kick.
Tangy Grilled Wings By Andrew Zimmern Glazed with a combination of apricot preserves, mustard and sherry vinegar, these grilled chicken wings have an irresistible sweet and tangy flavor.
Where to Find Great Comfort Food in the Windy City By Bob & Sue In addition to three of our favorite fine dining restaurants in Chicago—Grace, Alinea and 16 at the Trump—we enjoyed several first time places for memorable comfort food: Credit: Huge Galdones Momotaro This large Japanese restaurant offers delicious sushi and high-quality small… Read More →
The Great Northern is an annual celebration of Minnesota’s most iconic season—but you already know that. What’s so exciting about this year’s festival is the food component, and none are more tantalizing than the debut of the Winter Table. As part of the 10 day festival of outdoor food, arts, and activity, The Bachelor Farmer and Spoon… Read More →
Vietnamese Shrimp Summer Rolls By Andrew Zimmern Packed with herbs, vegetables and shrimp, nothing beats a fresh Vietnamese-style summer roll. Make them for a healthy snack, fill up on them for dinner, or add the spring rolls to your deep-fried, cheese-laden lineup for a refreshing appetizer on game day. I use a classic combination of… Read More →
My Take on Crab Rangoon By Andrew Zimmern Most people envision deep-fried cream cheese when they hear the term “crab rangoon,” but I believe there are no limitations for this beloved Chinese-American appetizer. In this recipe, I fill wonton wrappers with lots of fresh crab, herbs and Indian-inspired flavors.
Pork Egg Rolls By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait.… Read More →
Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can… Read More →
Fried Plantain Chips with Mojo Sauce Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it’s composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute.… Read More →
We are the North. Let’s celebrate it. Northerners don’t apologize for winter—they embrace it. The Great Northern, a new collaborative winter experience founded by event leaders in the Twin Cities, has recently announced an exciting lineup of 10 days of outdoor winter dining events. It’s time to celebrate this place we call home (and the weather that comes with it).… Read More →
As a chef, it’s my duty to consider food issues. When 44 million Americans don’t get enough to eat, bringing attention to the shortcomings of our food system becomes a necessity. And because no one in America should go hungry, I support A Place at the Table. A Place at the Table is a three year… Read More →
Sautéed Broccoli with Fish Sauce & Brown Sugar By Andrew Zimmern Think your kids won’t eat green vegetables or fish sauce? Hear me out. Browned butter, fish sauce and brown sugar are the holy trinity of flavor. Adding elements of sweet, salt and fat in healthful amounts will go a long way in getting your kids… Read More →
9 Healthy(ish) Recipes for Winter Here are a few hearty, yet healthy meals to get you excited about that post-holiday detox. Roast Chicken with Ratatouille Family meal nights across America just got easier, and so did entertaining on a budget. Ratatouille paired with roast chicken pieces is a classic combination that even your kids will… Read More →
Sous Vide Duck Breast with Port, Oranges & Juniper Berries By Andrew Zimmern Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats, unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also… Read More →
Pot Roast 101 Pot roast is in heavy rotation at my house during the winter months. There is no better comfort food than wine-braised beef with heavily caramelized vegetables and a pile of potatoes. Follow along as I walk through the process of making perfect pot roast, from properly browning and braising the meat to… Read More →
Donate Professional Wear to Help LGBTQ Youth Our friends at Big Gay Ice Cream are holding a clothing drive for the Ali Forney Center through January 8th. The Ali Forney Center helps homeless LGBTQ youth and is looking for clothes their clients could wear at work or to a job interview. We want the Ali… Read More →
