Jonathan Brooks’ Top Picks for Indianapolis Indianapolis native Jonathan Brooks opened his first restaurant, Milktooth, with his wife in October of 2014. It didn’t take long for his edgy brunch menu to gain a following and a national reputation. In 2015, Brooks was named a Food & Wine Best New Chef (the first award given to… Read More →
Easy Sausage and Peppers By Andrew Zimmern This amazing sausage and pepper tagine can be served with toast as a sandwich, over pasta, with risotto or on its own. You can also replace the cherry tomatoes with 8 cups crushed tomatoes, then simmer in the oven covered for an hour to make a superb sausage… Read More →
Scampi Positano By Andrew Zimmern For this butter-and-garlic-laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs and Pernod instead of white wine for a unique flavor boost.
Here’s a backstage look at last week’s Cooking Light magazine photo shoot on Lake Minnetonka. The theme was a Fourth of July barbecue potluck with my Twin Cities chef friends. That’s right, we did the shoot nearly a year in advance! Thanks to Erik Anderson, Doug Flicker, Tracy Singleton, Mike DeCamp, Jamie Malone and Steven Brown… Read More →
We made Pat LaFrieda’s Original Blend Burger & loved it. By Madeleine Hill While I have no complaints about good quality pre-ground beef, I’ve always wondered if grinding my own meat for burgers would result in a superior flavor that warrants the extra effort. Well, thankfully, my job requires that I put such experiments into action… Read More →
Talk & Taste with Ferran Adrià, Josè Andrès & Andrew Zimmern Friday, October 9 Talk is at 6:00 PM Doors open for the tasting at 7:00 PM On Friday, October 9 the Minneapolis Institute of Art is welcoming Ferran Adrià, widely considered to be one of the world’s top chefs, his protégé and award-winning chef… Read More →
Comedy for a Cause The co-creator of The Daily Show and Air America Radio, Lizz Winstead is a brilliant comedian. These days, she’s using her platform to advocate for women’s reproductive rights through a national comedy tour supporting Planned Parenthood and her organization Lady Parts Justice, which uses humor, parodies and events like V to Shining V… Read More →
Fried Mozzarella Sandwich By Andrew Zimmern Mozzarella in carrozza, which means carriage in Italian, is the ultimate cheesy sandwich with soft, gooey mozzarella nestled between egg-battered bread that’s fried until golden and crispy. In this recipe, I blend anchovies with herbs, lemon, capers, and butter for a salty, savory spread that helps cut the richness… 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 London A global hub of history, finance, fashion and food, London is incredibly accessible, reliable and popular for tourists. As England’s capital grows increasingly diverse, so do the culinary offerings. From high-end Michelin-rated tasting menus and an influx of chef-driven gastropubs to roaming food trucks and amazing ethnic food from around the globe, there… Read More →
Sign this Petition! Hey friends, thanks to many of you for signing my petition regarding Unilever (Hellmann’s/Best Foods) bullying start-up sustainable food company Hampton Creek. Because of you, Unilever dropped the frivolous lawsuit. Thank you! Here’s the crazy update though. According to an exposé by The Guardian, the United States Department of Agriculture conspired (likely illegally)… Read More →
Pear Tarte Tatin By Samantha Seneviratne If you have trepidations about pie crust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however, it slumps and curves, and whatever bubbles up, the dessert is always beautiful. Rustic and lovely. Legend has… Read More →
A Better Way to Incorporate Apples & Honey for the New Year By Andrew Zimmern Rosh Hashanah means one thing in my house, sweet apples and honey for a new year. Here I put it through a different prism so that those important ingredients could be used to accent duck in a main course that I can… Read More →
Catch me on EVINE Live, September 8 at 11am & 4pm ET. I’m teaming up with New York City’s all-star butcher and meat purveyor Pat LaFrieda to offer a curated selection of meats and sausages for EVINE Live. From custom-blend beef burgers and tomahawk pork chops, to harissa-infused Merguez lamb sausages, you won’t be able to find… Read More →
Salt & Pepper Caramel Brownies By Samantha Seneviratne They say that freshly ground black pepper wakes up the salivary glands and enhances our ability to taste food. Who wouldn’t want to taste their brownies more completely? Black pepper also adds an unexpected smoky, floral note to the classic treat, making them complex and irresistible. The… Read More →
I received a lot of questions about this pickle picture on Instagram last week, so here’s the low down. For those of you who want to try it at home, I’ll walk you through my process. I put 15 pounds of washed and dried small pickling cukes—the average size was a little bit bigger than my… Read More →
Grilled Sweet Onion Salad By Andrew Zimmern This summery grilled sweet onion salad not only looks beautiful, but it’s also a cinch to put together—especially if you already have the grill fired up for a backyard barbecue.
Citrus-Spiked Negroni By Valerie Aikman-Smith & Victoria Pearson Devilishly refreshing and so pretty, this combination of sweet, bright orange Page tangerine juice and deep red, pleasantly bitter Campari sings out. Make this as soon as possible for your new sundowner. Recipe from Citrus by Valerie Aikman-Smith and Victoria Pearson. Order your copy here.
Tangerine Sticky Ribs By Valerie Aikman-Smith & Victoria Pearson Except for the time in the oven, everything for this quick-and-easy recipe happens in a blender. And don’t miss the freshly chopped tangerine peel garnish to zest things up. These ribs are so finger-lickin’ good that they enticed Victoria to eat meat again! Recipe from Citrus by… Read More →
Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes can take up to twenty percent more cooking time than beans without tomatoes. If you have some unusually highly acidic tomatoes and you want a… 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.
Make this dessert before summer ends. By Andrew Zimmern This dessert is a bit of a hybrid—somewhere between a classic trifle and a fool. Light and airy angel food cake is layered with fresh berries and a mascarpone-and-custard-infused whipped cream for the ultimate summertime treat. Like this recipe? Save it on Pinterest!
Growing Food, Growing Leaders, Growing Community Food and music go hand-in-hand at Cultivate, the Chipotle-sponsored touring food festival in Loring Park this Saturday (p.s. it’s FREE). There’s more than burritos to be had, with a craft beer-laden tasting hall, cooking demos from celebrity chefs like Richard Blais, Jim Christiansen, Gavin Kaysen, Erik Anderson, Jamie Malone… Read More →
The State Fair is my favorite Minnesota food celebration, hands down. I adore the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, but I dig on the classics…. Sweet Martha’s Cookies, Speedy’s About a Foot Long Hot Dog, the Gizmo (an Italian… Read More →
Devour Amsterdam Amsterdam is a quirky enclave of bikes, boats and old world charm that draws visitors from all over the world. In a city that defies easy description, tourists flock there for the forbidden (“coffee shops” and the infamous Red Light District) as much as they do for the renowned architecture, museums and culture. And… Read More →
Cooking Pasta in My Kitchen Everyone loves a good noodle. It’s a quick, easy and economical way to eat. It can also be as elegant as you care to make it, and is universally beloved in every country I can think of. These are some fun tips to keep in mind next time you are… Read More →
Rigatoni Carbonara By Andrew Zimmern When it comes to carbonara, I think the whole food world cooks what’s called the Barbara Lynch style: no cream, pasta water, adding pecorino off the fire in batches, plenty of yolks and so forth. I have been cooking mine that way for a while, and I was surprised that… Read More →
Kimchi Fried Rice By Andrew Zimmern There are so many great homemade kimchis available these days (even the local supermarket brands are pretty awesome), that rather than tell you how to make it, I thought it might be more fun to tell you what I do with it most often: eat it from the jar… Read More →
Devour Dublin Few modern European cities can match Dublin’s mix of rough spirit and hip energy. Rife with old-school pubs and scratchy-voiced musicians, there has been a recent influx of young entrepreneurial-types who have been fostering a place where creativity and contemporary ideas can flourish. With this unique meshing of history and modernity, there is… Read More →
Grilled Chili Shrimp By Andrew Zimmern
