Mapo Tofu
Mapo Tofu By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.
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Andrew Zimmern’s Best Game Day Recipes
15 Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family eating football couch chow. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for… Read More →
Achiote Roasted Pork with Tomato-Habanero Salsa
Pulled Pork with Tomato-Habanero Salsa By Andrew Zimmern Although this dish takes some thinking ahead, the long marinade makes a flavorful, tender pork roast. Serve this achiote-scented roasted pork shoulder with habanero-tomato salsa, lots of fresh corn tortillas, limes and cilantro.
Za’atar Spiced Almonds
Za’atar Spiced Almonds By Ana Sortun & Maura Kilpatrick These boldly spiced sliced almonds are used in a couple of different recipes in Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe. I love to snack on them. The spice and saltiness is addictive but they also make a great accompaniment to a cheese plate.
The Best Nachos of All Time
Nachos with Queso Fundido By Andrew Zimmern I serve this dish all the time at house parties, for both adults and kids. These super sophisticated nachos are built with several components, all made from scratch and delicious on their own. When served together, they will blow your mind. I wouldn’t ask you to go through… Read More →
9 Sweet & Savory Ways to Cook Squash this Fall
The Taste of Autumn For me, the first squash of fall ranks right up there with the first berries of summer or the first braise of winter. I find the flavor of winter squash infinitely more complex than its summertime cousins, such as zucchini. Hard squash are as versatile as they are varied—look for kabocha,… Read More →
Easy Cape Gooseberry Preserves
Cape Gooseberry Preserves By Madeleine Hill I was introduced to cape gooseberries (a.k.a. ground cherries) last year at Empellón Taqueria in NYC. Paired with shrimp and chipotle oil, I was instantly hooked on the fruit that was an undefinable cross between cherry tomatoes and pineapple. Native to South America, they’re not related to cherries or gooseberries of the Indian or… Read More →
Fried Eggplant with Rosemary & Honey
Berenjenas Fritas By Katie Button Traditionally, this Andalusian dish is served with cane syrup, but I think honey has a more complex flavor. Throughout Spain, there’s a range of honey as varied as the landscape. Any type accents the salty crisp shell of these eggplant rounds. My personal touch here is the rosemary leaves, which… Read More →
Chicken Paella with Lima Beans & Artichokes
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 Spanish Egg Flan
Flan de Huevo By Katie Button Flan is the classic Spanish dessert found all over the country. This recipe is unadulterated because I love the pure, simple flavor of eggs with milk and sugar. I add just a bit of lemon peel to give the custard more complexity and a bright citrus note. Recipe from… Read More →
Surly Furious Chocolate Bundt Cake
Surly Furious Chocolate Bundt Cake Recipe by Chef Michelle Gayer/The Salty Tart, Minneapolis, MN This recipe celebrates the decadent flavors of chef Gayer’s Surly Furious chocolate cake in the iconic shape of the bundt. Fun fact: the birthplace of the bundt pan is right here in Minnesota, made by the Nordic Ware company. Recipe from Tasting… Read More →
Tuscan Roasted Tomato & Bread Soup
Pappa al Pomodoro By Andrew Zimmern Looking for a way to use up leftover bread? This time of year, pappa al pomodoro is the best answer. I prefer to make Italian tomato-bread soup with slow-roasted tomatoes because it intensifies the sweetness of the tomatoes and gives the soup a rich depth of flavor. If you… Read More →
Chinese Hot and Sour Soup
Hot and Sour Soup By Kei Lum and Diora Fong Chan
How to Make the Best All-Purpose Chicken Stock
An Essential Building Block of Cooking By Andrew Zimmern For my all-purpose chicken stock, I like to use a mixture of raw and roasted chicken bones for the perfect balance between light and dark stock. It’s liquid gold. Once you know how to make chicken stock properly, you can apply that technique to other stocks… Read More →
African Sweet Potato & Peanut Soup
Classic Ethiopian Soup By Rebecca Katz At first glance, the main ingredients in this recipe may seem like a totally random (and somewhat odd) combo, but it’s actually a classic Ethiopian soup. It will have your taste buds rockin’ and rollin’ thanks to berbere, an Ethiopian spice mix. Traditional berbere has about thirteen (!) spices;… Read More →
Coconut Cauliflower Soup with Ginger & Turmeric
Coconut Cauliflower Soup with Ginger & Turmeric By Rebecca Katz Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden brown color that delights the eyes as much as the taste buds. Add Thai coconut and the taste is divine! Recipe from Clean Soups by Rebecca Katz.
How to Roast a Chicken Like Jacques Pepin
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 →
Zimmern Family Noodle Kugel
A Holiday Tradition By Andrew Zimmern A traditional casserole made with egg noodles or potatoes, kugel is a mainstay of the Jewish holiday menu. There are hundreds of variations to the dish, and if you grew up eating it you’d probably bet on the fact that your family’s recipe was the only one worth eating—and… Read More →
A Foolproof Recipe for Macaroni and Cheese
Easy, Weeknight Homemade Mac and Cheese By Andrew Zimmern Of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. I start cooking on the stovetop, melting the cheese into a rich, creamy sauce, then finish it in the oven. It’s cheesy and easy, super… Read More →
Andrew Zimmern’s Bucket List
Andrew Zimmern’s Bucket List Back-to-Back Episodes Tuesday September 27 9|8c on Travel Channel. I’ve devoted a lifetime to gathering the best food experiences all over the world. From iconic restaurants to off-the-beaten-path markets and shops, I’m adding to my bucket list everywhere I go. In my new show, I’m sharing my personal ‘best of’ list for anyone whose… Read More →
The Only Buns On My Bucket List
The Best Thing I Ate Last Week By Andrew Zimmern Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. Located on Eat Street, family owned-and-operated Quang Restaurant serves some of the best traditional Vietnamese food in America. And their dining room is always packed with loyal patrons. The barbecued pork broken rice salads are great… Read More →
Andrew Zimmern’s Easiest Indian Recipes to Make at Home
Exploring Indian Cuisine in Your Own Kitchen Insanely complex and varied, Indian food is one of my favorites. And while it can be intimidating for the home cook, these recipes are a cinch once your pantry is stocked with the right spices. From classic saag paneer to a fast weeknight vegetable curry, here are 8 Indian… Read More →
Amazing Dosas in Hyderabad, India
Street Food at Its Best Tune in for Andrew Zimmern’s Driven by Food: Hyderabad on Thursday, September 22 at 4|3c. India’s fourth largest city, Hyderabad is home to a diverse mix of cultures and an extraordinary, complex cuisine. From dosas to biryani to 400-year-old recipes renewed, Hyderabadis pride themselves on their food. Whether you’re looking for… Read More →
Berlin’s Best Cheap Eats
Where to Eat Doner Kebabs & Burgers in Kreuzberg No neighborhood exemplifies a city transformed quite like Kreuzberg. Located in the heart of Berlin and formerly surrounded on three sides by the Berlin Wall, this area was once one of city’s poorest and known to attract artists, punks, squatters and immigrants. Today, it’s one of… Read More →
Traditional Saag Paneer
Saag Paneer By Andrew Zimmern This classic dish of spinach and paneer is one of my favorites from the Indian repertoire. Paneer is a mild Indian farmers’ cheese that softens when heated but doesn’t melt. It takes on flavors really well. It’s fun and easy to make at home, but you can also use store-bought… Read More →
Endive, Celeriac & Avocado Salad
My Favorite Fall Salad By Andrew Zimmern Bitter, sweet, salty and tart, this salad is simple and easily one of my favorites to serve at fall dinner parties. For a lunch entree, pile the dressed salad on a platter, arrange slices of leftover cold roast chicken alongside and garnish with an extra drizzle of vinaigrette.
Italian Wedding Soup with Orzo & Meatballs
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 →
Veal Marsala with Rosemary & Mushrooms
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 →
Celebrate our Farm-to-School Community with a Free BBQ
5th Annual Farm to School Community BBQ The 5th Annual Farm to School Community BBQ is on September 22, 2016 from 4:30-7:00PM at the Culinary Center (812 North Plymouth Avenue, Minneapolis). The BBQ is a fun opportunity for students, families, and community members to meet the farmers who grow our food and the chefs who inspire the recipes! It’s a great… Read More →
Where to Find the Best Caribbean Food in London
Caribbean Brilliance at Fish, Wings & Tings London is fast becoming one of the best restaurant cities in the world, and it’s not just because of Harrod’s Food Hall or stalwarts like Fergus Henderson’s St. John (although I can’t go to London without eating at both), there is culinary brilliance happening in unexpected places. If… Read More →