No-Fail Soufflés By Andrew Zimmern The minute most home cooks hear the word soufflé, they recoil in horror. Don’t. These little gems are super easy, they always rise and never fall. I love to serve these spinach soufflés for dinner as a side with roast lamb or goat, or as a companion to a tart, mustardy salad… Read More →
My Favorite Cookie Recipes It’s the holidays. You’re bound to be invited to an annual cookie exchange, take goodies to the office, or be in charge of a Christmas dessert spread at some point. So we thought we’d help you out with my favorite cookie recipes, including a few classics from Minnesota State Fair blue… Read More →
7 Knives & Accessories You Want When it comes to gift giving, you can never go wrong with beautiful, useful kitchen tools. Here are a few of my favorites. For the avid entertainer: Forget the electric carving knife, this set is where it’s at. Great for carving a turkey, Christmas ham, a big brisket,… Read More →
Rum Negroni By the makers of Easy & Oksey Make Your Own Bitters Kit.
Recommendations for the Far Flung Faroe Islands Halfway between Iceland and Norway in the heart of the North Atlantic, the Faroe Islands have famously been described as ‘the windy edge of nowhere.’ The 50,000 Faroese who live among the 18 islands are proud descendants of a Viking culture that landed here 1,200 years ago. Centuries… Read More →
Brisket ‘a la Guida’ By Andrew Zimmern Serve this braised beef brisket with plenty of potato pancakes and noodle kugel.
Easy Homemade Toffee By Andrew Zimmern Our family friends shared this recipe with us a few years ago and I haven’t stopped making it since. It’s not easy for a new dish to become a favorite at holiday time (that’s a tough lineup to crack), but this treat is an easy, simple mind-blower that makes… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
Peruvian-Style Roasted Chicken By Danielle Walker Boasting of bold spices, a tangy kick, and crispy skin, this one-pot Peruvian-style chicken is sure to be a crowd-pleaser. My favorite part is the tender and flavorful sweet potatoes that lie underneath!
Danielle Walker Against All Grain Paleo author Danielle Walker explains how changing her diet saved her life, and they discuss why cooking is a spiritual experience. Plus, Molly shares her Pumpkin Pie story and Andrew tells us all about sous vide cooking. Try Danielle’s Peruvian-Style Chicken>>> Check Out: All things Danielle Walker (AgainstAllGrain.com) See: Molly’s Kitchen Snafu… Read More →
Rich Cinnamon & Sugar Cookies By Andrew Zimmern Three years ago in New Mexico, I met the Otero family. Steve orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3 feet wide over a wood… Read More →
Taste of the NFL founder Wayne Kostroski was recently honored with the Pedestal Award at this year’s Legends Invitational. The award recognizes former NFL players who are committed to giving back to their communities through philanthropic efforts. Kostroski, who was also the James Beard Humanitarian of the Year in 2010, is passionate about raising awareness… Read More →
Cookbook Gurus Brothers Matt and Ted Lee grew up in Charleston, South Carolina but attended colleges in Massachusetts. They so missed the foods from back home that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order Southern food company. When an editor of Travel + Leisure magazine asked them to write a story about road-tripping their home state… Read More →
Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re… Read More →
One of the Best Restaurants in North America Housed in a stunning example of classical Newfoundland architecture from the early 20th century and overlooking St. John’s harbor, Raymonds is widely considered the best restaurant in all of Canada. Chef and Newfoundland native Jeremy Charles pulls inspiration from the land and sea around him, showcasing the… Read More →
Francis Mallmann Mallmann on Fire Argentine chef Francis Mallmann joins Andrew & Molly to talk about his new book Mallmann on Fire and why we are returning to cooking outdoors. Plus, Molly makes a confession for Andrew. Watch: I MIGHT Boycott Bath & Body Works RANT! Check Out: Francis Mallmann on Instagram (@francismallmann) Questions We want to include… Read More →
Holiday Doughnuts By Zoë François and Jeff Hertzberg Adapted from Gluten-Free Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.
Grape Salad with Shrimp, Parsley & Almonds By Andrew Zimmern The New York Times may have gotten it wrong when they suggested warm grape salad was a Minnesota staple at Thanksgiving, but if done correctly, grape salads can be delicious. Try my version: shrimp marinated in orange zest and spicy Calabrian chiles, paired with a… Read More →
Kazakhstan Novembruary We get a behind-the-scenes take at what’s coming up on Bizarre Foods when Andrew calls in from Kazakhstan. Andrew & Molly discuss horse meat, misleading shrimp, and advice for your Thanksgiving meal. Read: What’s fishy about your shrimp? (CNN) Recipes: Thanksgiving Recipes This episode is sponsored by: For a free trial and 10 percent off, visit squarespace.com,… Read More →
Save Room for Dessert Thanksgiving is one of my favorite holidays because we celebrate our cultures with our families surrounded by something other than gift-giving… and there’s lots of great grub. From a classic pumpkin pie and gooey pecan tart to an updated apple cake with porter fudge caramel, here are nine delicious desserts to… Read More →
#TBT For a special Thanksgiving episode of Throwback Thursday, let’s throwback to when I was a regular on HGTV’s TIPical Mary Ellen. After spending hours cooking the perfect bird, it can be such a shame to see it hacked to bits. I showed Mary Ellen Pinkham my tips and tricks for carving a turkey for… Read More →
Happy Thanksgiving By Andrew Zimmern This killer pumpkin pie is as important to me as a stuffed turkey with pan gravy, and without it, my Thanksgiving is not complete. I hope you feel the same way after you make and eat it with your family.
Perfect for a Holiday Meal “The Moosewood Cookbook grew, in part, out of a looseleaf binder filled with random notes intended to help keep track of what we were cooking in the tiny kitchen of our modest 1970s restaurant…” writes Mollie Katzen in the 40th anniversary edition of the Moosewood Cookbook. Listed as one of… Read More →
Replace the Casserole By Andrew Zimmern These green beans are a great replacement for Grandma’s traditional casserole with canned cream of mushroom soup. Variety really is the spice of life. Save my Steamed Green Beans with Toasted Almond-Mushroom Pesto recipe on Pinterest:
Irresistibly Creamy Mashed Potatoes By Andrew Zimmern Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes. Like this recipe? Save it on Pinterest.
Sicilian Dough Without a Starter By Tony Gemignani Recipe from The Pizza Bible by Tony Gemignani.
The Brooklyn By Tony Gemignani This simple, satisfying Sicilian is modeled on the style served for more than seventy years at L&B Spumoni Gardens in Bensonhurst, Brooklyn. It’s topped “inverted-style,” with sliced whole-milk mozzarella added first and tomato sauce on top like a traditional tomato pie, so you get that intense reduced-tomato flavor. If you… Read More →
IKandy Awkward Encounters Andrew calls in from Vietnam to chat with Molly about restaurant openings, mayo lawsuits, and food textures. Plus, Andrew makes a new friend. Read: Hellmann’s Maker Sues Company Over Its Just Mayo Substitute Mayonnaise (New York Times) Watch: Ladyfriend fundraises for HUGE Theater’s Improvathon. Donate>>> This episode is sponsored by: Find out how to get… Read More →
One of the World’s Most Luxurious Dishes By Andrew Zimmern Billi Bi is considered one of the world’s classic dishes and its complex flavors and rich, luxurious texture back that reputation up. Unlike its famous siblings in the hall-of-fame food world, this soup is fast, easy and inexpensive—a real stunner at the dinner table too.… Read More →
