My Best Seafood Recipes Because I’m on the road two-thirds of the year, I love any excuse to plan a romantic evening at home with my wife. The formula for my ideal date night? It’s simple… gorgeous flowers, a homemade meal and a good food movie. So to give you a little inspiration, I’ve compiled my best,… Read More →
It’s no secret that I adore mussels. By Andrew Zimmern This is one of the best mussel recipes. Simple and elegant, mussels fra diavolo is a classic dish that is best served with lots of crusty bread for dipping. Try to use plump, wild Mediterranean mussels from Maine or Penn Cove mussels from the Pacific Northwest.… Read More →
Costa Rican Picadillo By Andrew Zimmern Last spring, I was driving across Costa Rica with my family and we stopped in a cafeteria in a small mountain town. The place was called San Ramon el Jardín and they served food all day long, cooked by grandmas in what had to be the cleanest truck stop… Read More →
Game Day Snacks & Soups I’m a huge football fan and love any excuse I can find to veg out on the couch with family and indulge in my favorite finger foods and one-pot meals. And even if your hometown team didn’t make it to the Super Bowl, I’ll bet you still need some snack-time… Read More →
Seattle Oyster Pan Roast By Andrew Zimmern I can’t get enough of this classic seafood soup that marries an oceanic, briny intensity with decadent creaminess. How to shuck an oyster:
New England Clam Chowder By Andrew Zimmern This classic chowder is rich, creamy and filled with fresh cherrystone clams. It’s a meal in a bowl that’s perfect for feeding a crowd.
Skordalia By Andrew Zimmern This old-fashioned, tangy dip, known as skordalia, is definitely for garlic lovers. The combination of the almonds and the milk-soaked bread makes for a great texture. I also like the brightness of lemon here, rather than the more typical vinegar. I prefer to pound this by hand in a large mortar… Read More →
A Well-Traveled Japanese Favorite By Andrew Zimmern The combination of sake, soy and butter is worth experimenting with. This dish is a well-traveled Japanese go-to favorite. It’s the most basic and often replicated izakaya clam recipe that I can think of. You’ve probably tasted it and not realized what the magical thrill ride was—it’s the… Read More →
Shrimp. Garlic. Pasta. Herbs. By Andrew Zimmern After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house for use on salads, vegetables, scrambled eggs, and pasta. There is no substitute for all of the great things that happen to pasta dishes like this shrimp capellini when… Read More →
Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just… Read More →
Kotulk Daw By Andrew Zimmern Last year, I had the privilege to take part in a Kurdish meal of epic proportions in Nashville. The star of the 25-course meal was these dumplings. Kotulk Daw is made of three parts: The dumpling dough, the meat stuffing, and the soup (which at the end is really a… Read More →
Briny, Salty Oyster Hush Puppies By Andrew Zimmern I love to make these oyster hush puppies for a crowd at my house. There’s nothing easier than standing in my kitchen frying batches of these superb oyster treats. I use my electric tabletop skillet because it allows me to work on my center island and stay… Read More →
9 Brunch Recipes to Ring in the New Year New Year’s Day is for taking a deep breath after a few weeks of holiday celebrations, lazing on the couch with the family, and naturally, eating lots of good food. Here are a few easy brunch ideas to start your new year off right, from a… Read More →
I put bottarga on everything I can. By Andrew Zimmern For me, the intense salinity and oceanic funk of aged, dried mullet roe make it the perfect seasoning agent for most foods. Anything that likes salt loves bottarga. I like to grate it over pasta and finish with bread crumbs, but three times a week for… Read More →
No-Fail Soufflés By Andrew Zimmern The minute most home cooks hear the word soufflé, they recoil in horror. Don’t. These little gems are super easy, they always rise and never fall. I love to serve these spinach soufflés for dinner as a side with roast lamb or goat, or as a companion to a tart, mustardy salad… Read More →
My Favorite Cookie Recipes It’s the holidays. You’re bound to be invited to an annual cookie exchange, take goodies to the office, or be in charge of a Christmas dessert spread at some point. So we thought we’d help you out with my favorite cookie recipes, including a few classics from Minnesota State Fair blue… Read More →
Rum Negroni By the makers of Easy & Oksey Make Your Own Bitters Kit.
Brisket ‘a la Guida’ By Andrew Zimmern Serve this braised beef brisket with plenty of potato pancakes and noodle kugel.
Easy Homemade Toffee By Andrew Zimmern Our family friends shared this recipe with us a few years ago and I haven’t stopped making it since. It’s not easy for a new dish to become a favorite at holiday time (that’s a tough lineup to crack), but this treat is an easy, simple mind-blower that makes… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
Peruvian-Style Roasted Chicken By Danielle Walker Boasting of bold spices, a tangy kick, and crispy skin, this one-pot Peruvian-style chicken is sure to be a crowd-pleaser. My favorite part is the tender and flavorful sweet potatoes that lie underneath!
Rich Cinnamon & Sugar Cookies By Andrew Zimmern Three years ago in New Mexico, I met the Otero family. Steve orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3 feet wide over a wood… Read More →
Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re… Read More →
Holiday Doughnuts By Zoë François and Jeff Hertzberg Adapted from Gluten-Free Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.
Grape Salad with Shrimp, Parsley & Almonds By Andrew Zimmern The New York Times may have gotten it wrong when they suggested warm grape salad was a Minnesota staple at Thanksgiving, but if done correctly, grape salads can be delicious. Try my version: shrimp marinated in orange zest and spicy Calabrian chiles, paired with a… Read More →
Save Room for Dessert Thanksgiving is one of my favorite holidays because we celebrate our cultures with our families surrounded by something other than gift-giving… and there’s lots of great grub. From a classic pumpkin pie and gooey pecan tart to an updated apple cake with porter fudge caramel, here are nine delicious desserts to… Read More →
Happy Thanksgiving By Andrew Zimmern This killer pumpkin pie is as important to me as a stuffed turkey with pan gravy, and without it, my Thanksgiving is not complete. I hope you feel the same way after you make and eat it with your family.
Perfect for a Holiday Meal “The Moosewood Cookbook grew, in part, out of a looseleaf binder filled with random notes intended to help keep track of what we were cooking in the tiny kitchen of our modest 1970s restaurant…” writes Mollie Katzen in the 40th anniversary edition of the Moosewood Cookbook. Listed as one of… Read More →
Replace the Casserole By Andrew Zimmern These green beans are a great replacement for Grandma’s traditional casserole with canned cream of mushroom soup. Variety really is the spice of life. Save my Steamed Green Beans with Toasted Almond-Mushroom Pesto recipe on Pinterest:
Irresistibly Creamy Mashed Potatoes By Andrew Zimmern Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes. Like this recipe? Save it on Pinterest.
