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 →
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 →
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 →
Back-To-School Recipes It’s September, the kids are in school and it’s time to get back into the routine of family dinners. If you’re looking for inspiration this fall, here are a few mainstays at the Zimmern household. I’ll admit, these are not all 30-minute recipes and some may take planning ahead. But, they’re all fairly… Read More →
Eat Andrew Zimmern’s favorite fair foods and share your pics for a chance to win. There’s a reason Andrew finds himself at the Minnesota State Fair for every one of its 12 days: the food. Sure, every year brings new booths to peruse and novelties to try, but nothing beats traditional state fair chow from… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
My Top Restaurant Recommendations for Rio Rio de Janeiro has a beat all its own; it’s a city that moves you. From Sugarloaf Mountain to Copacabana Beach, it’s easy to see why Rio is one of the most visited cities in the Southern Hemisphere. Cantinho das Concertinas The large CADEG market is filled with hundreds… Read More →
The Best Thing I Ate Last Week? Dinner at Upland in New York City. By Andrew Zimmern Justin Smillie’s Upland is as impressive a dining experience as New York offers. Here, serious food intersects with a rambunctious and spirited environment in a thoughtfully designed and beautifully lit space. Credit: Corry Arnold The five lettuce Caesar salad… Read More →
Mind-Bending Combinations of Flavors & Textures By Bob & Sue Now in expanded space off First Street in the East Village, Momofuku Ko has been one of New York City’s most challenging reservations for the past eight years. With a cook centric open kitchen where diners face each other at a U-shaped counter, Chef David… Read More →
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread. Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles.… Read More →
An Insider’s Guide to Rome A Rome-based Italian-American journalist, Katie Parla lives and breathes Roman culture and cuisine. Originally from New Jersey, Parla graduated from Yale with a degree in art history, before pursuing a sommelier certificate and master’s in Italian gastronomic culture. She’s written and edited more than 20 books, including the ebook Eating &… Read More →
Easy Savory Hand Pies By Andrew Zimmern These individual curried lamb hand pies are easy to throw together for a fun weeknight dinner.
Eating at California’s Five Michelin 3 Stars By Bob & Sue With the elevation of Manresa to three stars for 2016, Northern California now has five of the 13 Michelin 3-star restaurants in the United States. We ate at all five in nine days during our recent anniversary celebration in January. These five great chefs… Read More →
Sweet & Smoky Salsa By Andrew Zimmern Tamarind puree gives this classic chipotle chile and tomato salsa a hint of sweetness.
Devour Johannesburg A lively and diverse city, Johannesburg—known by locals as Jozi, Jo’Burg or Joeys—is the largest city in South Africa. With a history chock full of crime and decay, the city’s future is heading in a different direction. An influx of creative energy has tourists eager to visit and the city is coming back… Read More →
Red Wine-Braised Duck By Andrew Zimmern My friend Vincent Francoual made this duck dish for me years ago in his kitchen. I adapted and changed it a bit, but he reminded me of how simple it is to make a great duck dish with the humble leg. Reminiscent of a coq au vin, this rich,… Read More →
Christmas Boiled Fruit Cake By Andrew Zimmern When I went to Newfoundland last year, I went to Bidgood’s Market and ate fruit cake—boiled fruit cake, to be precise. It had a very profound effect on me. I raced home, tinkered a little with some recipes and developed this gem. It’s the perfect tea bread for… Read More →
Mini Porchetta Sandwiches These delicious sliders make use of leftover porchetta, paired with a gooey gruyere and caramelized onions. If you don’t have porchetta, try roasted pork shoulder, ham or pulled pork.
Championship Quality Barbecue Once known for its stockyards, Kansas City is still famous for its incredibly diverse barbecue scene. It’s a true melting pot of meat, with barbecue restaurants incorporating styles and traditions from all of the country, and doing it exceptionally well. One of the city’s newer establishments, Q39 was opened by CIA graduate and national… Read More →
The Perfect Autumnal Hand Pie By Andrew Zimmern I love pumpkin pie and this recipe is a game changer. Truly. The dough is simple and forgiving and my 9-year-old helps me make it. Yup. Then there is the filling, pre-baked and then filled into these modernist turnovers. So there you have it… the perfect autumnal… Read More →
Czech-Style Roasted Duck By Andrew Zimmern Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience.
Rustic Pear Tart By Andrew Zimmern This free-form pear galette makes a regular appearance at my dinner parties. Rich from the caramel and spices and sweet with ripe pears, it’s my idea of a cool weather dessert. Bonus: you don’t have to worry about perfectly crimping the edge of your pie crust. Like this post?… Read More →
Quick Holiday Dessert By Andrew Zimmern This simple cranberry cake is a perfect addition to your holiday dessert spread. Not too sweet and packed with fresh cranberries, it’s as beautiful and festive as it is easy to make. Like this recipe? Save it to Pinterest.
A Way with Words An award-winning food writer and creator of the long running blog The Food Section, Josh Friedland was the man behind one of Twitter’s greatest mysteries—the elusive and satirical personality mash-up known as @RuthBourdain, which won a James Beard Award for Humor. He’s dropped the alternate persona, and has now authored a new… Read More →
Tacos al Pastor By Alex Stupak Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can… Read More →
Squash Toast with Manchego & Spiced Pecans By Raquel Pelzel Garam masala is a toasty northern Indian spice blend made from a slew of spices, seeds, and leaves including (but not limited to) cumin, coriander seed, cinnamon, cloves, peppercorns, bay, and even dried rosebuds. The blend is an ideal foil for fall ingredients, like mulled… Read More →
Reimagining Bread & Butter A seasoned writer and recipe developer, Raquel Pelzel started her food career in pastry school before landing a gig in the test kitchen at Cook’s Illustrated and later moving on to Tasting Table as a senior food editor. She’s co-authored 20 cookbooks—including the James Beard award-winning Quick Recipe and the James Beard… Read More →
4 Rules for Better Braising Everyone loves to braise, and the mythology indicates that it’s easy, but it’s not—it’s simple (and there is a difference). But for everyone who thinks that braising is forgiving, I would remind you of the last dried-out pot roast you’ve eaten. Here are some handy tips for braising. Brown well.… Read More →
Pear Tarte Tatin By Samantha Seneviratne If you have trepidations about pie crust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however, it slumps and curves, and whatever bubbles up, the dessert is always beautiful. Rustic and lovely. Legend has… Read More →
