Pisco Sour
Classic Peruvian Cocktail By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
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Beef Heart Anticucho
Anticucho de Corazoåln de Res By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Triple Decker Dulce de Leche Bites
Volador de Manjar By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Vietnamese Oyster Pancake with Nuoc Cham
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:
Urban Roots Needs Our Help!
Operation Farm Rescue Record-breaking rainfall in Texas has had a devastating impact on communities and agriculture. Over the weekend, I received the following note from a friend, chef Rene Ortiz, with a call to action to help Urban Roots recover from flooding. An Austin-based non-profit, Urban Roots transforms the lives of young people through food and farming,… Read More →
Fresh Ricotta with Red Chile & Honey
Homemade Ricotta Cheese By Andrew Zimmern In the ’70s and into the ’80s, cooking was a lot about shopping and assembly. In the ’90s and the aughts, certain ingredients became the sexy stalwarts of a new era of democratic cookery. Every dish had to have bacon in it, or boquerones, or Calabrian chiles. Now, everyone… Read More →
My Hometown: Renee Erickson’s Seattle
Renee Erickson on Where to Eat & Play in Seattle Renee Erickson bought her first restaurant when she was just 25 years old. Seventeen years later, she owns four successful, beloved Seattle restaurants–Boat Street Café (closing at the end of May!), The Walrus and the Carpenter, The Whale Wins and Barnacle–as well as the oyster trucks Boat Street… Read More →
Kitchen Experiments: Sous Vide Beef Tenderloin
Sous Vide Cooking at Home By Madeleine Hill Look, I’m not Andrew Zimmern, but I do work for him (both a blessing and a curse). I love to cook, but I didn’t go to culinary school. Two years ago, I turned a hobby into a salaried job when I started testing Andrew’s recipes for Food & Wine… Read More →
Isla Taboga
Paradise Off the Coast of Panama Just 12 miles off the coast of Panama City, Isla Taboga is a tranquil tropical respite from the bustle of the rapidly growing metropolis. Hop on the ferry from Amador Causeway, take the less-than-an-hour scenic trip through the Bay of Panama to the small one-road island littered with beach shacks and leisure-seeking… Read More →
My Kitchen Playlist
My Favorite Cooking Tunes Music is always playing when I’m in the kitchen. What I listen to varies, but the playlist I’m sharing today is my perfect catch-all for spending time behind the burners. It’s an eclectic mix of genres, of new and throwback tunes… Holly Williams to Talking Heads to The Jayhawks. Listen here or, if you… Read More →
7 Easy Tips for Grilling
Don’t Forget the Oil Spray oil is really handy for both cleaning your grill and for applying a thin coat of oil to the grill grates before you put a piece of fish or chicken down. I use PAM Cooking Spray or canola oil all of the time when I’m grilling. I usually give a… Read More →
Grilled Shrimp with Rum-Guava Glaze
Grilled Shrimp with Rum-Guava Glaze By Andrew Zimmern In this simple Cuban-inspired recipe, I pair garlic and lime-infused grilled shrimp with a sticky, sweet-and-sour rum-guava glaze.
Grilled Lobster with Coconut-Rum Glaze & Dried Shrimp Salsa
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
Grilled Cuban-Style Creole Chicken
Grilled Cuban-Style Creole Chicken By Andrew Zimmern This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa, guacamole and plenty of rice.
Sauce Chien
Sauce Chien By Andrew Zimmern Sauce Chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies… it’s a perfect accompaniment for any grilled meat.
Creamy & Smooth Guacamole
Guacamole By Andrew Zimmern This super simple creamy guacamole is a lovely addition to your summertime repertoire. I make it as an accouterment for Mexican or Cuban-inspired dinners.
Roast Leg of Lamb with Lemony Dill Sauce
My Favorite Summertime Meat By Andrew Zimmern Nothing beats roasting a whole leg of lamb. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over medium indirect heat. The best tool in the world for home cooks working with bone-in meats is a meat thermometer. There is no substitute… Read More →
Hummus with White Miso
Hummus with White Miso By Tara O’Brady I am mad for the combination of white (shiro) miso and tahini. The unapologetic salinity and fermented, umami-rich edge of the miso teases the sesame paste’s mild, rich roundness into standing upright, while the tahini in turn balances out the miso’s oomph. I love nothing more than this… Read More →
Esquites & Yellow Tomato Gazpacho
Esquites & Yellow Tomato Gazpacho By Tara O’Brady You’re most likely familiar with elote, slathered grilled corn on the cob in a mixture of mayonnaise, chile powder, lime, salt, and cheese that is popular in Mexico. One summer dinner when we had more than the expected number at the table and not enough cobs for… Read More →
Quick Pickled Mushrooms
Pickled Golden Chanterelles & Morels By Andrew Zimmern Marinovannye Griby are pickled mushrooms in Russian, and until I spent time in St. Petersburg a few years ago, I never would have told you to pickle chanterelles and morels, but I’m telling you…do it. These days, with access to farmers’ markets and foragers these mushrooms are… Read More →
Irish Country Bread
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 →
5 Questions with The Dinner Party Download
How to Win Your Next Dinner Party Maybe you’re the shy type who freaks at the idea of striking up conversation at an intimate dinner with strangers; maybe you’ve been hiking the Appalachian trail for the past few months and need a refresher course on culture and current events; or maybe you’re just a food-obsessed… Read More →
Rhubarb Crumb Cake
Rhubarb Crumb Cake By Andrew Zimmern Here in the upper Midwest we say thank you to anything edible that comes out of the ground as early as rhubarb. I can’t wait until the farmers market is heavy with the stuff, so can I cook down quarts of it to use in muffins, condiments and pies.… Read More →
Mexican Pork Burgers with Tomatillo-Avocado Salsa
Grilled Mexican Burgers By Andrew Zimmern These pork burgers, studded with bold Mexican flavors, are a perfect alternative to the typical beef patty for your next backyard barbecue.
Muhammad Faisal Restaurant
One of the Best Meals in Dubai Dubai is the wealthiest and most populous of the seven United Arab Emirates. In just two short decades, it’s grown into a modern metropolis with man-made islands, shopping centers with indoor ski slopes and the world’s tallest skyscraper. But scratch beneath the surface and you’ll find a vibrant… Read More →
5 Questions: Corey Lee
A Technical Wizard Corey Lee is one of the most talented chefs in America. He’s a master technician and a creative wunderkind, cooking on a different level than almost anyone else in the country. Dinner at his three Michelin star San Francisco restaurant Benu is an unrivaled experience—a tasting menu comprised of a cuisine unique… Read More →
Go Fork Yourself: O Canada!
O Canada! Rap Session This week Andrew and Molly trade stories about the time Andrew got stuck at a Canadian airport, the Austin Food and Wine demo no one will forget, Andrew’s lawyer’s hippie dance and more. Plus, Andrew speaks a bit about alcoholism and chemical dependency. Go Fork Yourself will be taking a short hiatus.… Read More →
Chocolate With Candied Seeds by Corey Lee
Chocolate With Candied Seeds By Corey Lee For years, we served traditional molded chocolates, filled and decorated individually by hand. They were skillfully made, and many of our guests raved about them. Nonetheless, they always felt incongruous with the rest of our menu, appearing somewhat common and possibly interpreted as a platitudinal gesture that comes… Read More →
Soft-Shell Crab Toasts
Soft-Shell Crab Toasts By Andrew Zimmern Over the years my love for crabs has grown steadily. I set my culinary calendar for the soft-shell crab season and eat them as often as I can. Freshness is paramount. When taken straight from the water, especially in the Mid-Atlantic coastal states, the intense saline brightness is almost… Read More →
L’Ambroisie in Paris
A Parisian Staple By Bob & Sue Parisians have loved Bernard Pacaud’s food since this Michelin three-star restaurant opened on the Place Vogues in 1986. L’Ambroisie offers a unique dining experience with delicious traditional French cuisine cooked by a master chef and supported by superlative service in an elegant setting with tapestries. Our recent visit was… Read More →