My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And… Read More →
Tips & Tricks for Tastier Vegetables Working with vegetables seems easy. It’s not. What it is, though, is simple. Keep a few things in mind and dishes like my vegetable barigoule become easier and tastier. • • • Add layers of flavors and texture when cooking vegetables. Peas are delicious. Why not smear a large bowl… Read More →
Happy Pi Day Pi Day is March 14 and that means we’re all about pie—the kind you eat, not the ratio of a circle’s circumference to its diameter. Here are some of my favorite pie recipes to help satiate your craving, from a deep dish peach pie to the most perfect key lime pie recipe… Read More →
12 Ways to Use Citrus this Winter It has always struck me as ironic, but perhaps fittingly, that citrus fruit is at its peak in the midst of our winter. This time of year, you can find an amazing selection of citrus in the grocery store—grapefruits ranging from red to white (including the sweet oro blanco, one… Read More →
Dishes to Make This Winter Winter in Minnesota. End of story. If you live in a climate that’s impacted by bitter arctic air, you need cold weather comfort food recipes in your repertoire. Recipes that’ll warm you from the inside out; dishes that I consider “food with a hug.” Hearty and delicious, here are 12 ways to get through… Read More →
Nashville Chefs Create a Vegetarian Hot Chicken By Timothy Charles Davis After being made aware of my interest in Nashville-style Hot Chicken, I’ve had countless friends tell me that they want nothing more but to try a piece of the fiery foul but that doing so would effectively put the kibosh on their vegetarian/vegan lifestyle. I’m sympathetic… Read More →
The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.… Read More →
Starting with episode one, Bizarre Foods has been all about increasing our capacity for patience, tolerance and understanding by studying food in other cultures. That’s why we put a family meal in every single show we make because all of us can relate to sitting down to a meal with our family members. We can relate, even if… Read More →
The Best Dessert for Fall By Andrew Zimmern I make this delicious apple crumb cake throughout the whole Minnesota apple season; it’s one of my favorite autumnal treats. Chock-full of apples, it’s super moist, fruit-forward and really easy to make. I’ll put streusel on anything—I’m obsessed—but it tastes especially great on this cake. And don’t worry… Read More →
Scampi Positano By Andrew Zimmern For this butter-and-garlic-laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs and Pernod instead of white wine for a unique flavor boost.
We made Pat LaFrieda’s Original Blend Burger & loved it. By Madeleine Hill While I have no complaints about good quality pre-ground beef, I’ve always wondered if grinding my own meat for burgers would result in a superior flavor that warrants the extra effort. Well, thankfully, my job requires that I put such experiments into action… Read More →
Tomato Sauce Sous Vide-Style By Madeleine Hill Look, I’m not Andrew Zimmern, but I do work for him (both a blessing and a curse). I love to cook, but I didn’t go to culinary school. Three years ago, I turned a hobby into a job when I started testing Andrew’s recipes for Food & Wine magazine and andrewzimmern.com,… Read More →
Summer Tomato Sorbet By Andrew Zimmern This is the best and most interesting way you’ve never utilized your favorite tomatoes from your market or garden. I make this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped: the bigger the acidity and sweetness of the tomatoes, the better.… Read More →
Succotash-Style Summer Salad By Andrew Zimmern Simple is best. This is one of those recipes. Don’t feel encumbered by the ingredients I am using here. Feel free to make this cold succotash–style corn and green tomato salad for any and every meal, at least until corn stops coming into the market. Sometimes I add handfuls of… Read More →
The Best Watermelon Salad By Andrew Zimmern Hot, sour, salty and sweet, this salad is one of my favorite summertime meals. The crunchy fried chicken perfectly compliments the cold, juicy watermelon topped with tart Vietnamese-inspired dressing, fragrant herbs and toasted coconut. It’s the contrast of texture and flavor that I can’t get enough of. Like this… Read More →
Southern Ratatouille By Hugh Acheson I love Ratatouille. It screams “summer” in all the right ways and is a great place to put pounds of your garden’s bounty. When the tomato and squash harvests are getting a little out of control, this is the best way to use them up. Recipe from The Broad Fork… Read More →
Seared Scallops with Corn, Spinach & Bacon By Hugh Acheson We don’t put bacon in everything in the South, contrary to what some people think. But we do use it in this recipe because the kinship between corn, scallops, and bacon is undeniably great. You’ll want to use really good scallops, and getting them is… Read More →
Real Minnesota Farmhouse Food By Andrew Zimmern These beet pickles are simply the best. Don’t throw the brine away when the jar no longer has beets in it. Core and slice a hard, crisp apple. Bring to a simmer in the brine, return to the jar and refrigerate for a day and you will have… Read More →
Sour Cream Peach Pie By Andrew Zimmern Food with a story is always best. My pal Annette passed me this recipe that was passed to her by her mother-in-law, Inez Orvedal Kisser, of Fargo, North Dakota. Inez was born in 1905 and died at age 93. She was the youngest of 11 children and spent… Read More →
Low & Slow Barbecue Pulled Pork By Andrew Zimmern This melt-in-your-mouth pulled pork is so tender. Eat it as is or put it in a sandwich. But don’t forget to relax and be patient, because the best barbecued pork takes time. Like this recipe? Save it on Pinterest!
Beer-Battered Chicken Sandwich By Rebecca Lang Nearly everyone loves a fried chicken sandwich. This version does not disappoint. Choose a malty ale, such as Bell’s Best Brown, or a good seasonal beer from your favorite local brewery. A rich, caramel-kissed brew helps the flavors hold up all the way through frying. This batter is light… Read More →
Cornmeal-Crusted Chicken & White Barbecue Sauce By Rebecca Lang While living in Birmingham, Alabama, I had my first eye-opening taste of white barbecue sauce. To first see a barbecue sauce that’s on the opposite end of the color spectrum from the typical red varieties is intriguing. Its tart, peppery creaminess is simply wonderful. Common throughout north… Read More →
Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s… Read More →
Insanely Addictive Weeknight Dinner By Andrew Zimmern Don’t be put off by the loosey-goosey nature of this crispy, egg-filled oyster pancake. It’s Viet–inspired street food at its simplest and best. I use my hands to break apart a pancake, dipping it into the sauce. How to shuck an oyster:
Operation Farm Rescue Record-breaking rainfall in Texas has had a devastating impact on communities and agriculture. Over the weekend, I received the following note from a friend, chef Rene Ortiz, with a call to action to help Urban Roots recover from flooding. An Austin-based non-profit, Urban Roots transforms the lives of young people through food and farming,… Read More →
Grills Gone Wild I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. It’s the best part about summer. Just in time for the unofficial start of grilling season, here are 12 reasons to fire up that grill, from seafood like scallops,… Read More →
My Favorite Summertime Meat By Andrew Zimmern Nothing beats roasting a whole leg of lamb. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over medium indirect heat. The best tool in the world for home cooks working with bone-in meats is a meat thermometer. There is no substitute… Read More →
How to Win Your Next Dinner Party Maybe you’re the shy type who freaks at the idea of striking up conversation at an intimate dinner with strangers; maybe you’ve been hiking the Appalachian trail for the past few months and need a refresher course on culture and current events; or maybe you’re just a food-obsessed… Read More →
Congratulations JBF Award Winners! As always, I had a fantastic time at the annual James Beard Foundation Awards, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. I’m so proud to be a part of this amazing organization that works hard on education, agriculture issues, food insecurity and hunger relief. You… Read More →
Ligurian Dumpling Soup By Andrew Zimmern These little menietti dumplings are my new favorite recipe. I can’t stop making them. About a year ago my pal Jenn Louis, F&W 10 best designee and chef/owner of Lincoln in Portland, Oregon, sent me the ratio for the dumplings themselves. These little gems are from Liguria and are… Read More →
