Kielbasa & Pea Soup By Andrew Zimmern Whether you’re at the game or at home on the couch, this one-pot meal is fantastic football food. I bring this to almost every tailgate I attend. My grandma started making a version of this almost 50 years ago, using kosher hot dogs and her mom’s pea soup… Read More →
The Perfect Asian Bowl By Andrew Zimmern My friend Jason Wang of Xi’an Famous Foods taught me to make these hand-pulled noodles the way that his dad David Shi taught him. They are simply perfect. I put them in beef soup with short rib or brisket and season them simply with scallions and a drizzle… Read More →
A Classic Chilled Soup By Andrew Zimmern I add Worcestershire sauce, Tabasco and fresh herbs to this gazpacho, giving extra layers of flavor to the classic summer soup. This gazpacho recipe is popular in my house, during the warm weather months I always have a pitcher of this addictive soup on hand in the fridge.… Read More →
Not Your Ordinary Grilled Cheese By Laura Werlin In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips– all at once. Although I prefer using Colby and… Read More →
A One-Pot Fiesta A pot of chicken and black beans hits the spot any time of year. This hearty dish is so versatile, it’s great for entertaining or for a casual one-pot weeknight meal. Browning the chicken and adding a ham hock to the pot gives the recipe its rich, complex flavors. For a build-your-own experience,… Read More →
Refreshing & Easy to Make While the weather’s warm, I make gazpacho every week and keep it in the fridge, and love pureeing cucumber, dill, yogurt, hot chile, lemon juice and celery into a classic Turkish summer soup. But vichyssoise has the sexiest story. In 1950, Louis Diat, the great chef at New York City’s Ritz-Carlton… Read More →
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
A Vibrant Raw-Fish Salad I first tasted this dish on the island of Cat Hai, off the Vietnamese coast. My crew and I fell into a small restaurant that was really the front porch of a family home. They walked us out back to their “kitchen,” pointed at a few raw ingredients and looked at me.… Read More →
A Hearty Soup From the Italian Alps This is my interpretation of a soup my dad and I had in the early ’70s in the Italian Alps. In winter, local families would cook food all day, offering dishes in trencherman-size portions to hungry skiers seeking a seat by a fire and a hearty meal. These… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Seasonal and Spontaneous By Bob & Sue David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns… Read More →
Seasonal and Spontaneous By Bob & Sue David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns… Read More →
A Match Made in Heaven I wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It’s the edible equivalent of “shut up and kiss me.” It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar… Read More →
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. This asopao is pure Trinidadian magic. Don’t be shy about passing plenty of… Read More →
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
