Take a break from the standard kale salad. By Andrew Zimmern I tasted a kale salad made by a monastic order in Detroit once. They were selling it at the farmers’ market there, which seemed better than a bake sale if you ask me. The miso dressing was so perfect that I made the salad… Read More →
Easy Thai-Style Curry By Andrew Zimmern A taste of the tropics during the Minnesota winter is always welcome at my house. This Thai-style dish is so easy to throw together for a weeknight meal but also works as a stunning entrée for your next dinner party. It has all the hot, sour, salty and sweet… Read More →
A Take on Hainanese Chicken Rice By Andrew Zimmern This is the dish to make when you get a fresh, natural chicken and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese chicken rice dish, but it’s… Read More →
A Battle-Tested Classic By Andrew Zimmern This was all I ever wanted to eat growing up and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this… Read More →
Old-School Japanese Curry By Tadashi Ono & Harris Salat Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef. And you thicken it using an old-fashioned roux, a French-style thickening agent for sauces made… Read More →
A Quick Braise & Glaze By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.
Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese… Read More →
The Perfect Love Letter By Andrew Zimmern You should know how to make a great custard (plus, it’s always fun to use a blowtorch in the kitchen).
A Wintertime Staple By Andrew Zimmern This spiced Mexican-style hot chocolate is so easy to make at home, and a thousand times more delicious than pre-packaged Swiss Miss. There’s nothing better than a mug of hot chocolate during the holidays – it’s decadent, rich, comfort in a cup that warms you up from the inside out.… Read More →
Get into the Holiday Spirit It’s that time of year. You’re bound to be invited to an annual cookie exchange, take treats to the office, or be in charge of a Christmas dessert spread at some point in the coming week. Here’s my collection of some of my favorite cookies, including a few recipes from Minnesota… Read More →
Perfect for the Ginger Lover in Your Family By our pal Patty Diamond
With Extra Pepper By Molly Mogren I love getting snail mail, but I am very bad at sending it. However, I inadvertently started a pen pal relationship in 2010. My pal’s name was Eleanor Mailloux, a 90-something woman from Helvetia, West Virginia. Andrew filmed Bizarre Foods at her small restaurant, the Hutte House. After the… Read More →
Daube de Boeuf with Belgian Ale By Andrew Zimmern Winter in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple.… Read More →
Perfect Sugar Cookies By Lois Thielen
Christmastime Treats By Lois Thielen
A Christmas Tradition By Candy Freeman This recipe is very special to me because my mom and I made these for many years at Christmas time. I have her hand written recipe in my collection. My daughter and I just made these after the Thanksgiving meal and we laughed as we worked with our buttery… Read More →
Holiday Cookies By Candy Freeman I made these cream wafers for the first time this holiday season. An elderly woman has been baking these for more than 40 years and she shared her recipe with me. It was such a fun day baking these with her. She showed me her vintage Tupperware cookie cutter and… Read More →
An Old School Favorite By Andrew Zimmern If you’re on the fence about meatloaf, this recipe will certainly change your mind. With three different ground meats and a salty, smoky touch of bacon, this recipe has a rich, complex flavor profile that’s hard to beat. The whole family will love this hearty meal, and the delicious… Read More →
Sinful Holiday Dessert By Andrew Zimmern This whiskey-spiked bread pudding is a winner, and makes for a decadent addition to your holiday spread. Plus, it solves the problem of what to do with your leftover bread.
L.A. Recommendations From Michelin-starred fine dining to Korean barbecue and taco food trucks, Los Angeles has one of the most exciting and diverse food scenes in the country. Here’s a snapshot of my favorite L.A. eateries and hotels – there are probably a hundred more that should be on the list, but I’m only vouching… Read More →
Khao Niaw Sankhaya Turian By Andy Ricker Durian has a powerful aroma. Westerners, who tend to shun the fruit, would probably choose a stronger term. In Southeast Asia, however, durian is considered the queen of fruit and it fetches a high price. Yet even where durian has fans, it’s not always welcome. Cabs, trains, and… Read More →
A Game Changing Cooking Technique By Andrew Zimmern OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing in his Birmingham, Alabama, restaurant kitchen and eating my way through his mise en place about an hour before service. He hated me. But before I left, he fed me some shrimp and grits,… Read More →
Turkey Tetrazzini I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I usually use up my last scraps of meat, and the salty kiss of some killer parmesan with this pasta casserole. We also love Turkey a la King – it’s creamy and sublime, Old… Read More →
A Worthy Alternative to the Traditional Bird By Andrew Zimmern If you don’t want to roast a whole turkey, or you’re just looking for a new tradition, try this boneless stuffed turkey breast. The butchery is easier than you think, but you can always have the butcher do it for you! The chestnuts and the… Read More →
Never Fails to Please By Judith Choate This is my go-to fall and winter dessert; it never fails to please. I think I began making it when we owned MOM, our pie shop, and I would tire of making the same 3- or 9-inch double-crust pies. Since we were an all-American shop, I didn’t want to do a… Read More →
Mabo Royale By Nate Uri This recipe for fried kingclip with tofu and pork bean sauce is from Nate Uri, kombucha brewer at Verdant Tea and creator of Hot Date with Nate. The dish was a course in a special dinner Nate prepared at Verdant Tea that featured tea as an ingredient in each course.… Read More →
A Classic Combination By Andrew Zimmern Family meal night across America just got easier, and so did entertaining on a budget. Ratatouille paired with roast chicken pieces is a classic combination that even your kids will devour. If you care to, this dish works equally well with turkey quarters on the grill: Use the same… Read More →
Quintessential Comfort Food By Andrew Zimmern Nothing says comfort food like a perfectly tender pot roast with a pile of mashed potatoes. It’s a staple in my fall/winter cooking repertoire, and once you’ve tried it, I’m convinced it’ll become a regular meal at your house too. Browning the beef is what develops the wonderfully rich,… Read More →
Perfect Pairing for Fried Fish By Andrew Zimmern This is the best dipping sauce for fried seafood you’ll ever make. I met up with members of the Three Rivers Catfishing Club in Pittsburgh to reel in and fry up catfish from the Allegheny River. I like to fry the catfish whole, because just as chicken tastes… Read More →
Italian Farmhouse Cooking By Andrew Zimmern Every cook wants to know how to make this superb zuppa verde, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like… Read More →
