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Brazilian Fish

Brazilian Fish, Shrimp & Mussel Stew

Mind-Blowing Flavor I remember as a young man checking out some of the wilder Brazilian restaurants in NYC. I fell in love with the raw, unvarnished lust for food that the Brazilians have—and of course, their sensuality comes dripping off their music, dance and all-around sexy lifestyle. It took me years to get to Brazil…  Read More

April Bloomfield’s Roasted Veal Shanks

A Simple Dish With Deep Flavor by April Bloomfield This recipe is inspired by a trip I took to Florida with Fergus [Henderson] where we got to eat lunch cooked by Marcella Hazan. She made the most delicious spinach pappardelle with ragu and then these wonderful veal shanks. These are the ones that I recreate in…  Read More

Bizarre Foods in the Kitchen: Wisconsin Mac & Cheese

Creamy, Gooey & Cheesy Cheesy Mac is what Wisconsin eating is all about, and of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. It’s cheesy and easy, and once you taste the browned buttery bread crumbs, you will be sold.

Almond Orange Cake

Almond and Orange Cake with Poached Plum Compote

My Go-To Dessert I first came across this dish while traveling with my father in the mid-1970s in Spain, where we saw this cake on almost every dessert table. Over the years, I was always trolling for a recipe like this and finally found one in an old Penelope Casas cookbook. I promptly started playing…  Read More

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Susan’s Apple Butter

A Family Tradition Apple butter’s rich autumn-spiced flavor is irresistible this time of year. The thick, concentrated apple puree (which is actually dairy-free) wakes up your average morning oatmeal, makes a luscious toast topping, is a natural pairing for pork and even adds a pleasant depth to soups and sauces. Making apple butter is an all…  Read More

Bizarre Foods in the Kitchen: Lamb Dumplings

A Mongolian Staple One of my all time top five fave recipes. These lamb dumplings are insanely addictive. Versions of this dish are served all over Mongolia, although most are made with mutton that is nearly decomposing with rot and with fermented mare’s milk instead of yogurt. You will surely find this recipe a little…  Read More

Andrew Zimmern's Bangkok Style Chicken Recipe

Sweet & Sour Bangkok-Style Chicken with Chiles

Iconic Thai Flavors On my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, it was that good. I returned the next day with my crew, ordered the dish again, and this time positioned myself…  Read More

Bizarre Foods in the Kitchen: Beef & Lemongrass Skewers

A Cambodian-Style Snack Shack Favorite Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long. I also use the same recipe for chicken parts, pork, etc., with equal success.

Squash Gnocchi

Squash Gnocchi with Brown Butter & Sage

Craving Carbs? This One’s For You. My carbo-meter goes “ding” every time the weather turns cool. If you can relate to this at all, I suggest you make this recipe right away. There is no better autumnal treat than this amazingly insane gnocchi classic. I dare you to eat just one bowl.  This classic northern-Italian…  Read More

Andouille, Crab & Oyster Gumbo

Andouille, Crab & Oyster Gumbo

Bayou Soul Food Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting. Cooks make gumbo with nutria, a giant, water-dwelling rodent. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required.  This dish’s success hinges on the roux, which is the foundation to all…  Read More

Christine Ha’s Stir-Fry Noodles with Seared Scallops

Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles…  Read More

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Bizarre Foods in the Kitchen: Beer Garden-Style Red Cabbage & Sausage

Authentic Bavarian Grub Celebrate Oktoberfest in your own kitchen with this traditional German comfort food. Cabbage and sausage – whether it’s knockwurst, weisswurst, bockwurst or braturst – is the culinary national obsession in Munich’s beer gardens. We had the best version of this meal one day at the Englischer Garten, where the Chinesischer Turm (Chinese Tower)…  Read More

Montauk Scallop and Oyster Pan Roast

A Match Made in Heaven Let me just say that some foods need only be eaten. This is the edible equivalent of “shut up and kiss me.” For me, scallops and oysters are a perfect briny, oceanic tandem, and this recipe marries them perfectly. Growing up in NYC and spending summers on the South Fork…  Read More

Megan Seling’s Crème Brulee Cupcakes

Reinvent a Classic By Megan Seling Who needs a ramekin? You can serve delicious crème brulee right in a cupcake! I use a boxed mix for the crème brulee and the results are delicious. You could also use a recipe from scratch, as long as it’s the kind that you make on the stovetop that doesn’t require…  Read More

Asopao with Chicken and Shrimp

Island-Style Jambalaya Over the years, I have expanded my repertoire of killer soups, stews and braises for superb oven-to-table one-pot meals, and this is one of the better recipes. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. The southeastern zeitgeist is all about Creole and Amer-Indian style meeting Florida’s amazing multiple…  Read More

Andrew Zimmern's Chopped Chicken Liver

Chopped Chicken Liver

Perfect for Breaking the Fast When I was four, five and six, I would spend hours upon hours in my Jewish grandmother’s kitchen, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread topped with…  Read More

One Pot Sticky Chicken Wings

One-Pot Sticky Chicken Wings

Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken…  Read More

Ardie Davis’ Smoked Raspberry-Glazed Spareribs

Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce Ribs By Ardie A. Davis If you’re a fan of sweet and sour chicken, you’ll like these ribs, which give you similar flavors without the crunchy coating. If you want a little crispiness, grill a crispy surface on the meat side of the ribs before glazing. Raspberry adds a delicious twist!

Thai Hot & Sour Soup

Thai Hot-and-Sour Coconut Chicken Soup

Thai Grandma Food The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. If there is a more popular Thai dish than this one, I don’t know what it could be. And everyone thinks it must be very tough to make, but…  Read More

Andrew Zimmern's Recipe for Cornish Hens with Apples

Pan-Roasted Cornish Hens with Calvados and Apples

 A Fall French Classic Normandy is beautiful in the fall, when the ocean is slate gray and the food is phenomenal—game birds and oysters, mushrooms and apples. This recipe is from an ancient farmhouse cookbook and after years of tweaking, the northern French standard has become a fall favorite of ours.

Japanese Pan Roasted Duck Breast with Grilled Rice

I’ll admit it: I’m a breast guy. And I love this yakitori-inspired dish. You may use large mallard or canvasback breasts, or goose breasts work, too. From a farmed perspective, go for magret or even large Pekin breasts.

Grilled Hearts of Venison with Arugula, Gribiche & Shallot Rings

Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Serves four. Instructions Combine honey and wine in small sauce pot, bring to boil, drop whole shallots in, cover and cook for 20 minutes at a…  Read More

Grilled Bolivian Ox Heart Anticucho

Love a big, juicy steak? Try this alternative. Ox heart is one of the most underrated cuts of meat. Period. It’s a huge muscle, and makes for an extremely tender stead. You could serve this at a party and guests would rave about this amazing cut, not suspecting for a second that it’s heart. The…  Read More

Andrew Zimmern's recipe for shellfish coctel

Shellfish Fire Water Coctel

A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!

Low Country Soused Shrimp with Sweet Corn

Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like…  Read More