Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—it’s tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long,… Read More →
The Future of Restaurant Reservations Chicago restaurateur Nick Kokonas co-owns Alinea, Next and The Aviary with chef Grant Achatz. After recognizing the downfalls of traditional restaurant reservations, Kokonas set out to transform the industry with his ticketing system Tock. Similar to buying tickets for a concert or sporting event, Tock creates a transparent and seamless booking… Read More →
Seared Beef Tataki Appetizer By Andrew Zimmern A popular Japanese dish, tataki refers to beef or fish that is quickly seared over high heat, leaving the center very rare. It’s thinly sliced and served with a citrus- and ginger-infused vinegar soy sauce.
BBQ Shrimp By Andrew Zimmern This recipe is adapted from a dear friend, Jamie Shannon, who passed away nearly 15 years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great tastemakers. Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use… Read More →
Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the… Read More →
Devour Johannesburg A lively and diverse city, Johannesburg—known by locals as Jozi, Jo’Burg or Joeys—is the largest city in South Africa. With a history chock full of crime and decay, the city’s future is heading in a different direction. An influx of creative energy has tourists eager to visit and the city is coming back… Read More →
Traditional Beef Stroganoff with Fingerlings By Andrew Zimmern Many Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with… Read More →
Wok Cooking Essentials Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Because of its unique shape,… Read More →
Eating Words: A Norton Anthology of Food Writing Edited by literary critic Sandra Gilbert and professor and award-winning restaurant critic Roger Porter, Eating Words is a vast volume of exquisite food writing, from Biblical times through modern day. It’s a historically and conceptually diverse anthology, that goes beyond mere consumption and explores food’s relation to politics,… Read More →
Delicious French Comfort Food By Bob & Sue Picking the one greatest comfort food restaurant in the world would be challenging. But in France, naming the best Michelin 3 star comfort food restaurant might quickly focus on George Blanc, east of Macon. This is because of its two great signature dishes known for the simplicity… Read More →
A Classic Northern Italian Combo By Andrew Zimmern There is no better fall treat than this amazingly insane pumpkin gnocchi. I dare you to eat just one bowl.
Where to Eat in the Heart of Burgundy By Bob & Sue The most interesting food is not always found in the Michelin-starred restaurants, but often in the local bistros. During our six days in Burgundy recently, we had many memorable experiences in the city of Beaune and surrounding areas: Le Bistro At the gathering place for many… Read More →
Quick Holiday Dessert By Andrew Zimmern This simple cranberry cake is a perfect addition to your holiday dessert spread. Not too sweet and packed with fresh cranberries, it’s as beautiful and festive as it is easy to make. Like this recipe? Save it to Pinterest.
Corn Tortillas By Alex Stupak It’s hard to call something with only one ingredient a recipe. Making tortillas is really just a method, and getting it right depends on a lot of little details. Make enough tortillas, and you’ll learn to intuit when your dough is too dry or too sticky, as well as how… Read More →
Starting with episode one, Bizarre Foods has been all about increasing our capacity for patience, tolerance and understanding by studying food in other cultures. That’s why we put a family meal in every single show we make because all of us can relate to sitting down to a meal with our family members. We can relate, even if… Read More →
Reimagining Bread & Butter A seasoned writer and recipe developer, Raquel Pelzel started her food career in pastry school before landing a gig in the test kitchen at Cook’s Illustrated and later moving on to Tasting Table as a senior food editor. She’s co-authored 20 cookbooks—including the James Beard award-winning Quick Recipe and the James Beard… Read More →
4 Rules for Better Braising Everyone loves to braise, and the mythology indicates that it’s easy, but it’s not—it’s simple (and there is a difference). But for everyone who thinks that braising is forgiving, I would remind you of the last dried-out pot roast you’ve eaten. Here are some handy tips for braising. Brown well.… Read More →
I’ve eaten a lot of strange vegetables, insects, fermented foods, sea creatures and animal odd bits in the past decade, but these 10 items from all over the globe made it to the top of the list. Article original published on travelchannel.com. Enset in Ethiopia Enset is one of the two species of vinifera in… Read More →
Devour Zürich At the intersection of Lake Zürich and the Limmat River with a breathtaking Alpine backdrop, the Swiss capital is a leading world financial center that has tons to offer. The buzzing city boasts four official languages, a high quality of life and is consistently recognized among the world’s top cities to live in. When… 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 →
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 →
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 →
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 →
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 →
Baked Ricotta with Cherry Tomatoes & Pignoli Granola By Matthew Accarrino
Chef Accarrino Shares San Francisco Favorites After graduating from the CIA in New York and working for top tier chefs around the country (including Thomas Keller at Per Se and Tom Colicchio at Craft Los Angeles), chef Matthew Accarrino moved to San Francisco in 2009 to take over the SPQR kitchen. At the intimate Fillmore neighborhood restaurant, Accarrino takes traditional,… Read More →
Mike Solomonov’s Top Picks for Philly Highly regarded as one of the best chefs in Philadelphia—and I’d say in the entire country—Michael Solomonov’s Israeli food at the award-winning Zahav is beyond exquisite; it’s mind blowing. After he took a seemingly simple dish like hummus and elevated it to cult status, people started paying attention and the crowds have… Read More →
Devour 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 melting pot of immigrants, merging… Read More →
