Celebrating North Carolina’s Culinary History Chef Vivian Howard worked in New York City at Wylie Dufresne’s WD-50 and Jean-Georges Vongerichten’s Spice Market before packing up and heading home to Kinston with her husband to open Chef & the Farmer. Like many residents of Eastern North Carolina, chef Howard has an ingrained pride for her rural… Read More →
Jamaican Hibiscus Punch By Andrew Zimmern Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.
Baked Oysters with Marmite By Derek Dammann Marmite is gross, but this dish is good. I get these amazing beach oysters from Outlandish Shellfish Guild in Harriot Bay on Quadra Island. Kathy and Victor raise the most amazing West Coast shellfish, seriously the best in my opinion. Each oyster is the size of your hand… Read More →
Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help… Read More →
15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer. • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game
Austin City Bites By Bob & Sue A weekend in the country’s fastest growing city (which embraces its reputation for being weird, as well as the Live Music Capital of the World) included memorable dinners at a prominent food critic’s three favorite restaurants: Qui Credit: Nicolai McCrary Philippine native Paul Qui delivers an eclectic combination of… Read More →
Traditional Southern Fried Chicken By Andrew Zimmern Soaking the chicken in buttermilk overnight ensures the meat will stay tender and moist, and adding a couple of tablespoons of my Lemon & Shallots seasoning to the marinade will give it an extra flavor boost. I love to serve this classic fried chicken recipe with crispy twice-fried… Read More →
Flank Steak with Thai Salad By Floyd Cardoz Peter’s and Justin’s eyes light up every time I make this dish; it’s one of their favorites. For my part, I especially like it during the summer because the flank steak doesn’t have to be served hot to be delicious. I love beef, but I believe that… Read More →
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 →
Cold Soups on a Hot Day For my Kidz Kitchen demo at this year’s SOBEWFF, I’m cooking a few of my favorite cold soup recipes, vichyssoise and a cucumber, yogurt and dill soup. Perfect for a hot Miami day! Vichyssoise What can I say, I love chilled soups in the summer and always have… Read More →
Tasty Cocktails to Try this Weekend Whether you’re inviting friends over for a viewing party or just in it to swoon over dresses on the red carpet, here are 9 great cocktails for the Oscars. Looking for something non-alcoholic? Try a virgin Mary, or perhaps lavender kombucha, cucumber mint lemonade or grapefruit palomas.
Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—it’s tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long,… Read More →
Nan-e Barbari By The Hot Bread Kitchen One of our most dramatic-looking breads is nan-e barbari, a 14-inch/35cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. This… Read More →
Where to Eat in Iceland’s Capitol By Devan Grimsrud Reykjavík is many things. It’s a port city, the capital and largest city in Iceland, and the northernmost capital in the world with a latitude of 64°08′ N (I would know as my only memento from the touristy gift shop was a magnet stating this very… Read More →
The Ultimate Banh Mi By Andrew Zimmern If you made this porchetta last night, then this banh mi sandwich is just one amazing way to use up any leftovers. I love the contrast of textures and flavors here, tangy crisp vegetables and rich pork topped with a nice salty punch from the fish sauce caramel. And if you… Read More →
Senegalese Summer Rolls By Pierre Thiam This recipe is obviously inspired by the classic Vietnamese summer roll. Senegal saw a wave of Vietnamese immigrants around the time of the First Indochina War while Vietnam and Senegal were both still under French colonial rule. Nems, our take on fried Vietnamese spring rolls, are a beloved staple… 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 →
I’ve eaten a lot of strange vegetables, insects, fermented foods, sea creatures and animal odd bits in the past decade, but these 10 items from all over the globe made it to the top of the list. Article original published on travelchannel.com. Enset in Ethiopia Enset is one of the two species of vinifera in… Read More →
Demo Recipes from Epcot Food & Wine From my kitchen to yours, here are the recipes from my Chinese Brunch cooking demonstration at the 2015 Epcot International Food & Wine Festival. A huge thanks to everyone who helped produce such a wonderful event. Enjoy! Cold Peanut Sesame Noodles I first came across these noodles in… Read More →
Chilled Potato & Leek Soup By Andrew Zimmern What can I say, I love chilled soups in the summer and always have a pitcher of gazpacho or vichyssoise on hand for snacking. This recipe is a classic, smooth-and-creamy potato-leek soup that works well as an appetizer or main course on a hot summer night.
Grapefruit Paloma By Andrew Zimmern
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 →
Paradise Off the Coast of Panama Just 12 miles off the coast of Panama City, Isla Taboga is a tranquil tropical respite from the bustle of the rapidly growing metropolis. Hop on the ferry from Amador Causeway, take the less-than-an-hour scenic trip through the Bay of Panama to the small one-road island littered with beach shacks and leisure-seeking… Read More →
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
Taipei’s Best Xiao Long Bao The Shanghai-style soup dumplings, or xiao long bao, at Din Tai Fung have a cult following like no other. A refugee of China’s civil war, Yang Bing-yi opened the original location on Taipei’s east side in the 70s. A couple decades later, the New York Times named the dumpling house as… Read More →
Old Standbys & New Additions at Target Field Home of the Twins, Target Field is a beautiful stadium in the heart of downtown Minneapolis. In just a few years, they’ve really amped up the food program, now offering a host of good eats and craft beverages from local restaurants, breweries and distilleries. So I’d suggest… Read More →
Show-Stopping Pork & Rice Dumplings By Andrew Zimmern I started making these pearl rice balls about 18 years ago after returning from my first trip to China. I visited a dumpling house in Xian and became fascinated with the presentation styles of standard Chinese pork farces. Creating different wrappers and decorating them is beyond the normal… Read More →
Chinese Cuisine at Home Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But if you’re as obsessed with it as I am, that shouldn’t stop you from cooking Chinese food in your own kitchen. So, I’d suggest that you get a great cookbook, and cook a… Read More →
From the culinary adventures of Bob & Sue By Bob & Sue We enjoyed three spectacular dinners and several memorable lunches from the best of Chicago: Grace Both the Fauna and Flora tasting menus included a number of dazzling presentations from a highly-trained kitchen staff. Among the highlights were Alaskan king crab in cucumber juice with… Read More →
Cauliflower Cake By Yotam Ottolenghi Having lived in Britain for more than sixteen years, there are certain names and phrases with which I am perfectly familiar: Doctor Who, Ring a Ring o’ Roses, Curly Wurlies, Blue Peter, and cauliflower cheese, to name just a few; but I have no clue as to their meaning. This… Read More →
