Carciofi alla Giudìa By Andrew Zimmern Literally meaning “Jewish-style artichokes,” this recipe for deep-fried artichokes is a Roman specialty, originating in the city’s Jewish neighborhood. Feel free to cut the recipe in half, or double, depending on your party size.
Irish-Style Mash By Andrew Zimmern There are many versions of colcannon, a traditional Irish potato dish, but I’m partial to this mash of potatoes, parsnips, shredded cabbage and heavy cream.
My next Quarterly box drops in just a few weeks. I’m thrilled with how it’s shaping up. I love surprises, but suck at keeping a secret, so when Quarterly said it was fine if I let a cat out of the bag this time around, I couldn’t wait. As a part of my #ZIM05 box,… Read More →
Corned Salmon By Andrew Zimmern Swap out the traditional corned beef and cabbage for this salmon cured with fresh dill, parsley, lemon zest, pickling spice and Irish whiskey.
Leah Cohen Pig & Khao Chef Leah Cohen of Pig & Khao and Top Chef talks about life after being on television, ethnicity and authenticity, and New York’s “cool club.” Find: Leah Cohen on Twitter, @chefleahcohen Read: Go to the Grand Canyon Now! (Hey Eleanor!) Questions We want to include your listener questions in upcoming podcasts. If… Read More →
But who cares! All we’re concerned with is that Pi Day is March 14 (get it? 3/14) and that means we’re all about pie—the kind you eat, not the ratio of a circle’s circumference to its diameter. Here are some of my favorite pie recipes to help satiate you’re craving. Happy Pi Day! • Banana… Read More →
Perfectly Tangy & Creamy By Andrew Zimmern I think this is the most perfect Key Lime Pie recipe I have ever tasted. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with Meyer lemons, grapefruits, sour oranges… any super tart citrus. I serve this with whipped cream, not… Read More →
Easy Izakaya Fare By Andrew Zimmern The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at chawanmushi, ramen, soba, robata-style fish, yakitori and so on. Surprisingly, though, very few home cooks do. I’m not sure why. Myths abound… Read More →
Stephanie March Just Start Stephanie March, senior Food & Dining editor of Mpls St Paul Magazine, joins us this week to talk about the restaurant review process, how to get an awesome food job, and why there were no women on the cover of “The Best Restaurants” issue. Questions We want to include your listener… Read More →
Pig in the Stable The Cochon 555 weekend takeover kicked off with a Chef’s Course Dinner at Spoon and Stable last Friday—a seated five-course meal prepared by host chef Gavin Kaysen, Steven Brown, Erik Anderson, Doug Flicker, Diane Yang and yours truly. An amazing group of local chefs that have made this city’s food scene what… Read More →
Every spring when the shad run on the East Coast, I start to salivate. By Andrew Zimmern This small bony fish needs to be dealt with very particularly, but the rewards are well worth it. Filets of the fish are so bony that many shad lovers simply eat the plump sets of roe. I don’t… Read More →
VOTE NOW! I’m happy to announce that The Munchies: People’s Choice Food Awards is back for its fourth year, honoring 100 of the top food experiences in America, along with Dan Barber as the inaugural Inspirational Food Thought Leader. The public can vote for nominees from across the country, chosen by an expert panel of… Read More →
Homage to Gulf Seafood Located in the Warehouse District, just down the street from the famed pork-centric Cochon and the adjacent sandwich shop and salumeria Butcher, Pêche Seafood Grill is the newest addition to chef/restaurateur Donald Link’s growing list of praise worthy restaurants in New Orleans. The show piece of this rustic-meets-modern seafood restaurant is the… Read More →
Abalone with Black Bean Sauce By Andrew Zimmern Abalone are simple to prepare and profoundly delicious. You can take the meat out of the shell, slice thin, and eat raw. If you prefer your sea snails cooked, try throwing them on the grill for a few minutes and you’ll find it has takes on sweetness… Read More →
Fine Dining in America Fine Dining in America Andrew and Molly talk about the state of fine dining in America and how we are approaching the fine dining experience. Plus, Andrew shares from favorite stories from the South Beach Wine & Food Festival weekend, and they both give advice on shopping for new kitchenware. See:… Read More →
Garganelli with Prosciutto & Peas By Thomas McNaughton Especially if you swap out store-bought penne for the garganelli, this recipe can come together in a matter of minutes. In the restaurant, I like to add in arugula at the end of cooking so that it wilts in the pan, and then garnish the finished plate… Read More →
Minneapolis’ Young Chef in the Spotlight Mike DeCamp, the incredibly talented and creative chef de cuisine at Minneapolis’ award winning La Belle Vie, just announced he’s leaving his longtime mentor Tim McKee to open a new restaurant with Jester Concepts (the team behind Borough and Coup d’etat). They’ll be taking over Hotel Ivy’s first floor restaurant, formerly Porter &… Read More →
Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a… Read More →
Cross-Referencing Asia By Andrew Zimmern While fusion is typically a dirty F word, I promise this food is tasty and beautiful.
Lebanon Meets Mexico By Andrew Zimmern
Tim Ferriss Learning Curve A throwback to one of our favorite interviews with friend of the show, Tim Ferriss. Tim talks about rapid learning, his approach to food and why hunting was an important experience for him. Listen: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction (The Tim Ferriss Show) Questions We want to include… Read More →
The Year of the Goat By Andrew Zimmern The stunningly beautiful Xinjiang province in northwest China borders many central Asian countries such as India, Russia, Mongolia and Kazakhstan. Muslim communities like the Uighur, who hail from that part of China, have seen their most traditional recipes grow in popularity over the last 10 years. Most… Read More →
Show-Stopping Pork & Rice Dumplings By Andrew Zimmern I started making these pearl rice balls about 18 years ago after returning from my first trip to China. I visited a dumpling house in Xian and became fascinated with the presentation styles of standard Chinese pork farces. Creating different wrappers and decorating them is beyond the normal… Read More →
Chinese Cuisine at Home Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But if you’re as obsessed with it as I am, that shouldn’t stop you from cooking Chinese food in your own kitchen. So, I’d suggest that you get a great cookbook, and cook a… Read More →
Trust me, you don’t want to miss this. Cochon 555, one of the country’s most talked about culinary competitions, comes to Minneapolis on Mar. 1, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. This epic culinary experience coming here is further validation of our position as one of the great… Read More →
Where to Eat & Drink in Miami In 2007, chef Michael Schwartz opened Michael’s Genuine in Miami’s Design District, bringing a locavore mentality and unpretentious, homemade food to a city too often known for shallow, trend-driven restaurants. Now, the James Beard award winning chef and restaurateur has a handful of Miami restaurants, including Harry’s Pizzeria… Read More →
Muffuletta Sandwich By Andrew Zimmern The muffuletta is a classic New Orleans sandwich, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s traditionally made with a two-foot wide round bread, sliced in half at the waist and filled. It is then wrapped… Read More →
New Orleans-Inspired Recipes for Mardi Gras Mardi Gras is an indulgent and revelrous holiday, an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. So if a trip to New Orleans… Read More →
A Love Letter to Food With Love, Go Fork Yourself We celebrate the season of love by letting our crushes know how we really feel. Andrew, Molly and many of our food-loving friends like Lidia Bastianich, Hugh Acheson and Dana Cowin pour their hearts out on this special Valentine’s Day episode of Go Fork Yourself.… Read More →
Where to Eat in Paris’ Montmartre Neighborhood By Devan Grimsrud Montmartre, in the north of Paris, has a long history of attracting artists and musicians. Famous painters like Van Gogh, Picasso, and Toulouse-Lautrec flocked to this neighborhood, still a refuge for Parisian bohemians. The area is flooded with a variety of accessible galleries and ateliers… Read More →
