Taipei’s Best Xiao Long Bao The Shanghai-style soup dumplings, or xiao long bao, at Din Tai Fung have a cult following like no other. A refugee of China’s civil war, Yang Bing-yi opened the original location on Taipei’s east side in the 70s. A couple decades later, the New York Times named the dumpling house as… Read More →
Under the Radar Unsung Heroes Andrew tells us where the hottest travel spot in the next five years will be, Molly digs in to the nomination process for the James Beard Awards, and they discuss under-the-radar chefs. Plus, Andrew remembers Hamaro Cantu. This episode is sponsored by: Find out how to get a free sampler… Read More →
Ligurian Dumpling Soup By Andrew Zimmern These little menietti dumplings are my new favorite recipe. I can’t stop making them. About a year ago my pal Jenn Louis, F&W 10 best designee and chef/owner of Lincoln in Portland, Oregon, sent me the ratio for the dumplings themselves. These little gems are from Liguria and are… Read More →
Soft, Tender & Rich with Ricotta By Jenn Louis In the fall, I dress these gnocchetti with sautéed squash and sage brown butter. In the winter, I serve them with a meat ragù. In the summer, it must be pesto! Recipe from Jenn Louis’ Pasta By Hand. Order your copy here.
Homemade Basil Pesto By Jenn Louis Basil pesto comes from Genoa, in Liguria, and is a truly beloved sauce. It can be made using different nuts and herbs, but the original is made from fresh basil, garlic, and pine nuts. Basil pesto is a rich and herbaceous sauce that, for many Americans, screams summertime. In… Read More →
Spicy, Charred Broccoli Rabe Pasta By Andrew Zimmern I was having dinner at Chi Spacca in Los Angeles and one of the side dishes we tried was charred broccoli rabe, super-young stuff, just a few inches high with tender young stalks. They had been charred on the grill, then piled into a small cast-iron pan,… Read More →
Greek Yogurt Panna Cotta By Janet Fletcher I like to serve this panna cotta parfait-style, in clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce with each spoonful, no inverting required. However, you can also prepare the panna… Read More →
Lamb Meatballs in Warm Yogurt Sauce By Janet Fletcher A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first,… Read More →
Almaty’s Immense Food Emporium Almaty is Kazakhstan’s biggest city, and while there are signs of Western influence and consumer culture, this bustling metropolis gets its strongest sense of identity from its nomadic ancestors and their traditions. One of the best places to witness this heritage and to try the authentic flavors of Central Asia is Almaty’s… Read More →
Amazing Shashlik in Almaty In Kazakhstan’s biggest city, there are hundreds of places to eat shashlik (grilled skewered meats), but the best we found were at the extremely popular Shashlik on Kirova. The level of attention and care that went into this food was unreal. The owner oversees every part of the process, starting with… Read More →
Old Standbys & New Additions at Target Field Home of the Twins, Target Field is a beautiful stadium in the heart of downtown Minneapolis. In just a few years, they’ve really amped up the food program, now offering a host of good eats and craft beverages from local restaurants, breweries and distilleries. So I’d suggest… Read More →
Positivity Hopeful Future From unnecessary lawsuits to Indiana’s “Religious Freedom” law, Andrew and Molly discuss the need for positivity and healing in how we interact with each other. Plus, Andrew and Molly share some of their favorite contemporary cookbooks. Read: What Indiana’s Shifting ‘Religious Freedom’ Law Really Means for LGBT Diners (Eater) This episode is sponsored by:… Read More →
The Perfect Bacon Sandwich By Andrew Zimmern’s Canteen Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegary slaw to compliment the rich meat, it’s a perfect… Read More →
Minnesota Restaurants Supporting Local Farms I love all four seasons, but there are few greater things in life than the first days of a Minnesota spring. We love celebrating another winter survived, and if you’re anything like me, food plays a huge role. I can’t wait until restaurants unveil their spring menus, teeming with fresh… Read More →
Mastering the Art of Risotto By Marc Vetri This dish is forever linked to the centuries-old Duomo cathedral in Milan. Apparently, in 1574, a master glassmaker who was in charge of making stained glass for the cathedral enlisted an able disciple who was given the nickname Zafferano because he used saffron to color the glass.… Read More →
Mom’s Brisket By Michelle Bernstein Well… I added the ketchup, but the rest is basically Mom’s. I’ve been eating this all my life, and it’s never once been dry or tough. The trick is, that you cook it, cool it, slice it, and then reheat it in its own gravy when it’s time to eat.… Read More →
Crisp Butter Lettuce & Shaved Fennel Salad By Michelle Bernstein This crisp, refreshing salad with its bright, lemony flavor will cut through the rich holiday dishes and wake up your palate.
Simon Majumdar Fed, White & Blue Simon Majumdar, author and Food Network stalwart, talks about the importance of breaking bread, how he got to where he is today, and his journey to create his new American family. Discover: SimonMajumdar.com Read: Fed, White and Blue by Simon Majumdar Adopt: Warren! Find out more about him on Hey… Read More →
Baked Egg Boats By Teri Lyn Fisher & Jenny Park These baked egg boats were born out of our dual love for baked eggs and for soup served in a bread bowl. Why not combine the two concepts and bake a savory quiche in a hollowed-out baguette? Serve these boats for a terrific breakfast or… Read More →
The Perfect Deviled Eggs By Teri Lyn Fisher & Jenny Park Deviled eggs were a staple on special occasions of my youth. My mom made them simply and always the same way. I didn’t realize until later that deviled eggs can be quite nuanced when made with a little extra thought. Although I still love… Read More →
Drop Biscuit Scones with Apricots & Cranberries By Andrew Zimmern I’d consider these streusel-topped breakfast treats a crossbreed of drop biscuits, scones and muffins. They’re really easy to throw together, and will add that perfect sweet touch to your brunch spread.
Fresh Ham with Madeira-Cider Glaze By Andrew Zimmern This year instead of a cured and smoked ham, why not try a fresh ham? Fresh ham is butcher speak for an uncured rear pork leg. This cut of pork makes a beautiful mild roast, perfect for entertaining large groups. The marbling that is particular to this… Read More →
Big Gay Ice Cream Returns Most Likely To… Bryan Petroff and Doug Quint of Big Gay Ice Cream join Andrew and Molly to talk about their new book, their “business plan,” and who has the best hair in food. PreOrder: Big Gay Ice Cream Book by Bryan Petroff & Doug Quint Listen: Check out @bethkgibbs on… Read More →
Roasted Leg of Lamb with Tart Pickled Cherries By Andrew Zimmern Lamb is perfect set against the tartness of cherries. There is no better time of year than now to be eating young lamb legs. About 10 years ago, I watched Jamie Oliver do a demo where he used his oven rack to cook his… Read More →
Bacon, Caramelized Onion & Gruyere Quiche By Andrew Zimmern Classic French dishes like this quiche Lorraine are making a comeback, and for good reason.
Doing His Part to Eradicate Lionfish John Mirabella is on a mission to bring attention to the devastating lionfish invasion in the Atlantic Ocean, Caribbean and Gulf of Mexico. With no natural predators in this part of the world beyond humans, the rapidly growing populations may be one of the biggest environmental disasters these waters… Read More →
Spicy. Buttery. Crispy. By Andrew Zimmern There is no better couch chow than these firecracker shrimp for March Madness. Be sure to use Crystal brand hot sauce. It’s the best supermarket bottled brand around; it’s perfectly balanced between heat, vinegary tartness and peppery flavor. Plus, it’s available everywhere. If for some reason you can’t find… Read More →
Food Forward Future of Food What Andrew learned at South By Southwest, why great chefs go under the radar, and why not all restaurants are created equal when it comes to restaurant reviews. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call… Read More →
Celebrate spring with this delicious and easy Spanish classic. By Andrew Zimmern I love paella. It’s easy and more forgiving than risotto for the home cook. Paella is typically cooked over an open fire. I often do mine on my grill, over cherry and hickory hardwood coals. The crust develops superbly, while the aroma and flavor… Read More →
In the Valley By Bob & Sue With “food churches” Meadowood and The French Laundry temporarily closed, we enjoyed comfort food at many of Napa’s popular restaurants: Cindy Pawlcyn’s Mustards Grill (Yountville) and Cindy’s Backstreet Kitchen (St. Helena) define modern California cuisine in fun environments with wonderful soups, a wide variety of appetizers, and innovative tweaks to the… Read More →
