How to Make Sicilian Pizza Dough
Sicilian Dough Without a Starter By Tony Gemignani Recipe from The Pizza Bible by Tony Gemignani.
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“The Brooklyn” Sicilian-Style Pizza
The Brooklyn By Tony Gemignani This simple, satisfying Sicilian is modeled on the style served for more than seventy years at L&B Spumoni Gardens in Bensonhurst, Brooklyn. It’s topped “inverted-style,” with sliced whole-milk mozzarella added first and tomato sauce on top like a traditional tomato pie, so you get that intense reduced-tomato flavor. If you… Read More →
Billi Bi
One of the World’s Most Luxurious Dishes By Andrew Zimmern Billi Bi is considered one of the world’s classic dishes and its complex flavors and rich, luxurious texture back that reputation up. Unlike its famous siblings in the hall-of-fame food world, this soup is fast, easy and inexpensive—a real stunner at the dinner table too.… Read More →
Plenty More by Yotam Ottolenghi
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 →
Roast Crown of Goose & Stuffing
Roast Crown of Goose By Giana & Clovisse Ferguson Goose will always be a celebration dish – the bird itself is large and its meat is very rich, so it lends itself to feeding a big table full of family. The reason for removing the legs is that they always overcook and dry out; here… Read More →
Irish Farmhouse Cooking from Gubbeen Farm
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 →
Mushroom Soup with Fall Fruit Compote
Twin Cities Chef’s Table “With a flair for perfect roast chicken, decadent polenta and risotto dishes, and a vegetable-friendly menu, chef Adam Vickerman is quietly running one of the most comforting kitchens in the Twin Cities. Known in certain food-obsessed circles as The Soup Whisperer, Chef Vickerman shares his recipe for Mushroom Soup with Fall… Read More →
Crab Rolls with Thai Chile Sauce
Crispy Crab Spring Rolls By Andrew Zimmern The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. For a party, I fry these in an electric skillet. It’s the easiest and best way for these tasty guilty pleasures to be as fresh as possible for our guests.… Read More →
Sautéed Pork Tenderloin With Apricots & Mustard
A Chef’s Weeknight Dinner By Andrew Zimmern Pork with fruit and mustard is one of the greatest combinations. I came up with this recipe as a foolproof way to “achieve it all” in a single pan.
My Portugal by George Mendes
Grilled Sardines with Charred Peppers By George Mendes Fresh sardines are completely different from the tiny, salted canned kind. They’re as fatty as salmon but with firm yet flaky mild white flesh. Their thin skin’s tough enough to hold up on the grill, but delicate–and delicious–enough to eat. I love the roasted, marinated peppers here,… Read More →
Comté Cheese Soufflé
Soufflé au Comté By Jean-Pierre Moulle We lived in Franche-Comté for ten years when I was a child, years that have been extremely valuable to me as a chef. The quality of the ingredients there at the time was unreal—surpassed perhaps only by their diversity. Jura, in the south of the region, is the epicenter… Read More →
Leek Salad with Mustard Vinaigrette & Egg
Salade de Poireaux, Sauce Moutarde By Denise Lurton Moullé Leeks are a staple in France. All vegetable gardens have leeks planted and French farmers’ markets offer beautiful, tall, firm leeks throughout the fall and winter. As common and as inexpensive as potatoes, leeks are used throughout the long French winters to make soup (the sentimental… Read More →
Green Chilaquiles with Chicken
Green Chilaquiles with Chicken By Margarita Carrillo Arronte Recipe adapted from MEXICO: THE COOKBOOK by Margarita Carrillo Arronte.
Crème Caramel with Cheese
Decadent Crème Caramel By Margarita Carrillo Arronte Recipe adapted from MEXICO: THE COOKBOOK by Margarita Carrillo Arronte.
Radicchio & Pumpkin Risotto
Radicchio & Pumpkin Risotto By Jennifer McLagan I love the winey hue that radicchio gives the rice in this dish, and the way its bitterness balances the pumpkin’s sweetness. Now I know that using the word pumpkin reveals my birthplace, but I just can’t get my head around “squash.” However, so I don’t confuse you,… Read More →
Roasted Pumpkin Seeds
A Sweet & Spicy Fall Snack By Andrew Zimmern It’s the time of year for indulging in everything pumpkin. And while I could go without the pumpkin spice mania, I do love roasting pumpkin seeds during a night of pre-Halloween pumpkin carving with the family. More often than not, I simply add a sprinkle of… Read More →
The Best French Onion Soup
Gratinée des Halles By Andrew Zimmern In 1992, I started work at a French bistro in Minneapolis that for the longest time served the best onion soup I ever tasted. Here is that recipe. It’s redesigned for the home cook in only one way: the stock. In the restaurant, we were able to make a… Read More →
Chicken Stir-Fry with Celery + Peanuts
Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew… Read More →
Simple Shellfish Paella
The Best Seafood Paella By Andrew Zimmern The pairing of sausage and shellfish in this traditional and super easy Spanish paella is a sublime combination.
Veal Brain Tacos
Tacos fit for a zombie fest. By Andrew Zimmern You can find these delicious veal brain tacos at Andrew Zimmern’s Canteen during this weekend’s annual Zombie Pub Crawl-re, or if you’d rather avoid the raucous fake blood-covered crowd, try making them at home.
Grilled Beef Rolls with Nuoc Cham Dipping Sauce
Vietnamese-Style Grilled Beef Rolls By Andrew Zimmern For these Vietnamese-style grilled-beef rolls (bo la lot), I wrap flavorful ground sirloin in briny grape leaves and serve them with a sweet, spicy, tangy dipping sauce. Traditionally, they are made with the betel leaf, which is also delicious and can be found at some Asian markets.
Spicy Thai Shrimp Salad
Spicy Thai Shrimp Salad By Andrew Zimmern This fragrant, fresh Thai shrimp salad hits the spot any time of year. If you can find them at your local Asian market, small Thai eggplant makes a superb addition.
Frozen Passion Fruit Mousse
Frozen Passion Fruit Mousse By Andrew Zimmern This passion fruit mousse with coconut and lichee nuts is my idea of the perfect tropical dessert.
Sticky Rice with Peanut Dipping Sauce
By Andrew Zimmern
Beef Cheeks and Wine Tamales
Nose-To-Tail Tamales By Alice Guadalupe Tapp For me, beef cheeks are simple and sublime, and this recipe makes them so. It is almost like making a stew or an easy version of boeuf bourguignon. Make this even simpler by using a slow cooker or pressure cooker. Recipe from Alice Guadalupe Tapp’s new cookbook Tamales. Order… Read More →
Fried Apple Hand Pie Recipe
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 →
A Guide to Winter Squash with Recipes
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 →
12 Game Day Recipes
The Best Sunday Couch Chow Few things excite me more than the prospect of a lazy football Sunday spent hanging out with friends and family. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-tos always sure to please the masses… Read More →
Pheasant Confit Salad
The Best Fall Salad By Andrew Zimmern In Minnesota, we love to hunt. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or quarters as needed, served with salads, on root vegetable mash, in tacos with tomatillo salsa or as a hash with fried egg for breakfast… Read More →
Bavarian Beer Hall Pork Shanks
German Pub Fare By Andrew Zimmern These are the crispy beer hall pork shanks that I have loved all over Austria, Germany and Eastern Europe. One night, I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in… Read More →