Wok Cooking Essentials Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Because of its unique shape,… Read More →
The Ultimate Chocolate Dessert By Andrew Zimmern This is the chocolate cake recipe you need in your back pocket: dense, moist, rich and coated in a decadent chocolate ganache. Feel free to decorate the top however you’d like—raspberries, strawberries, chocolate shavings, truffles—or leave it plain. To make easy truffles, put the leftover ganache in the… Read More →
A Classic Northern Italian Combo By Andrew Zimmern There is no better fall treat than this amazingly insane pumpkin gnocchi. I dare you to eat just one bowl.
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 →
Cumin-Roasted Carrots & Muhammara Toast By Raquel Pelzel This toast is a homage to one from Chef Dan Kluger: a cumin-roasted carrot and avocado salad that took New York City by storm. Here, the carrots are roasted with cumin and honey and then heaped over muhammara, a tangy walnut spread made with sweet-tart pomegranate molasses.… Read More →
Bienerstück By George Greenstein Bienerstück, known as beehive cake, is a yeast-raised coffee cake topped with caramelized honey and nuts and filled with cream custard. This is a lovely German coffee cake, at one time very popular but unusual now. A delight to old-generation Europeans, it waits its turn to be discovered all over again.… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Justin Yu on Where to Eat & Drink in Houston With an astounding blend of cultures and cuisine, Houston has long been one of America’s great food cities. But it’s only been until recently—with chefs like Chris Shepherd, Hugo Ortega and Justin Yu leading the pack—that anyone’s paid attention to the robust dining scene. Well… Read More →
Where to Eat & Drink in Portland Andrew Taylor and Mike Wiley are the chef-owner duo behind Portland’s Eventide Oyster Co., Hugo’s and the brand new, noodle-focused The Honey Paw. A modern take on the classic American oyster bar, I love Eventide for their amazing raw selection, inventive Asian-influenced lobster rolls served in steamed buns… Read More →
Five Great Meals in Milan By Devan Grimsrud Host of the 2015 World’s Fair, Milan is expected to draw a staggering 20 million visitors this summer. The 1 million square meter exhibition area features architecturally stunning pavilions built by participating countries, all exploring the overarching theme of Feeding the Planet, Energy for Life. Learn about the… Read More →
Volador de Manjar By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
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:
Irish Country Bread By Andrew Zimmern This recipe for yeasty, springy, light, sweet bread with a crisp brown mantle of a crust comes from Clovisse Ferguson of Gubbeen Farm in Schull, Ireland. I had been on the lookout for this baked perfection for a decade. For real. She got the technique and recipe framework from the… Read More →
Soft, Tender & Rich with Ricotta By Jenn Louis In the fall, I dress these gnocchetti with sautéed squash and sage brown butter. In the winter, I serve them with a meat ragù. In the summer, it must be pesto! Recipe from Jenn Louis’ Pasta By Hand. Order your copy here.
Bacon, Caramelized Onion & Gruyere Quiche By Andrew Zimmern Classic French dishes like this quiche Lorraine are making a comeback, and for good reason.
Carciofi alla Giudìa By Andrew Zimmern Literally meaning “Jewish-style artichokes,” this recipe for deep-fried artichokes is a Roman specialty, originating in the city’s Jewish neighborhood. Feel free to cut the recipe in half, or double, depending on your party size.
Garganelli with Prosciutto & Peas By Thomas McNaughton Especially if you swap out store-bought penne for the garganelli, this recipe can come together in a matter of minutes. In the restaurant, I like to add in arugula at the end of cooking so that it wilts in the pan, and then garnish the finished plate… 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 →
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 →
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.
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.
Oxtail with Bread Dumplings This is a rich and hearty dish – the juices from the oxtail make the gravy unique and if there is any left after your dinner on day one, you can certainly make a soup the following day when the richness will have done that wonderful ‘next day’ thing. Recipe from Gubbeen… Read More →
Where to Eat in Mexico City When I first started traveling, Mexico City’s fine dining scene was peppered with Mexican chefs cooking other countries’ food, like Italian or French cuisine. That’s no longer the case. These days the best Mexican food is once again being cooked for Mexicans, by Mexicans. Here are five restaurants you… Read More →
The Ultimate Apple Pie Recipe By Andrew Zimmern SweeTangos are my favorite apples, so when the short harvest season is in full swing, you better believe I stock up. Crunchy and juicy, tart yet sweet, they’re the perfect eating apples, but they also make for one killer pie filling. Try these addictive apple hand pies.… Read More →
12 Winter Squash Varieties These days, hard squash are all I am thinking about. Harvested in the fall, these gourds will last throughout the cold winter months, hence the name winter squash. Beyond the popular sugar pumpkins, acorn and butternut squashes you’re probably familiar with, varieties come in a staggering diversity of sizes, shapes and… Read More →
Another State Fair Has Come and Gone. We do things a little differently here at Food Works HQs. Where to start? The time one of us devoted a full day’s work trying to source live crickets for a cooking demo? Or maybe the time one of us once opened a UPS box with a whole… Read More →
New State Fair Foods for 2014 Every year there’s a host of new foods at the Great Minnesota Get-Together, and while the imaginative deep-fried-on-a-stick creations can be hit or miss, sometimes the shear novelty is worth shelling out a few bucks to try. Without further ado, here’s the line up for 2014: Photographs courtesy… Read More →
Our Picks for Pre- & Post-Game Dining Lucky for hungry baseball fans, Target Field sits next to some of Minneapolis’ best restaurants and bars. Just in time for the 2014 All-Star Game, here’s a round-up our favorite Downtown and North Loop establishments, from raucous pubs and local breweries to after hours fine dining. Pre-Game… Read More →
Eat Clean. Live Loud. Melissa Joulwan is a badass. A retired Texas Rollergirl, Mel J has a serious thing for friendly competition, the band Social Disortion and cooking up a storm. In 2008, she launched her blog, Clothes Make the Girl, which kinda started out as a lifestyle/style site and eventually became one of the… Read More →
Where to Eat at Minnesota’s #1 Attraction By Molly Mogren We’re the land of 10,000 lakes, the birthplace of Prince and Bob Dylan, home to the Boundary Waters and some of the best live music and theater in the country. And yet, our number one tourist attraction is a mall. Don’t get me wrong, I… Read More →
