A Foolproof Braised Turkey Smothered in Creamy Gravy By Andrew Zimmern There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful… Read More →
Grilled Spatchcocked Turkey By Andrew Zimmern Oven space is always at a premium on Thanksgiving, so why not put the turkey on the grill? Spatchcock and brine the bird before laying it flat on the grill with the dark meat closest to the fire. This method will take less time and leave you with an evenly… Read More →
Potato Dumplings with Parsley & Chives By Naomi Pomeroy I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food dish to make year-round. I did a lot of research, testing dozens of traditional dumpling recipes, but none of them were quite right. Eventually, I settled on this simple… Read More →
Za’atar Spiced Almonds By Ana Sortun & Maura Kilpatrick These boldly spiced sliced almonds are used in a couple of different recipes in Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe. I love to snack on them. The spice and saltiness is addictive but they also make a great accompaniment to a cheese plate.
Valencian-Style Chicken Paella By Katie Button This is my take on the classic Valencian-style paella that combines rabbit or chicken with snails and beans. I love the creaminess of giant lima beans, especially the ones from Rancho Gordo, a bean company in Northern California. Their earthy sweetness pairs so well with the savory seared chicken… Read More →
Flan de Huevo By Katie Button Flan is the classic Spanish dessert found all over the country. This recipe is unadulterated because I love the pure, simple flavor of eggs with milk and sugar. I add just a bit of lemon peel to give the custard more complexity and a bright citrus note. Recipe from… Read More →
Classic Roast Chicken By Jacques Pepin The classic way to cook chicken is still the simplest and best. Roasting the bird at high temperature crisps the skin as it protects the flesh, keeping it moist. And roasting the chicken on its side helps the legs, which usually take longer than the breast, cook faster, and… Read More →
Saag Paneer By Andrew Zimmern This classic dish of spinach and paneer is one of my favorites from the Indian repertoire. Paneer is a mild Indian farmers’ cheese that softens when heated but doesn’t melt. It takes on flavors really well. It’s fun and easy to make at home, but you can also use store-bought… Read More →
My Favorite Fall Salad By Andrew Zimmern Bitter, sweet, salty and tart, this salad is simple and easily one of my favorites to serve at fall dinner parties. For a lunch entree, pile the dressed salad on a platter, arrange slices of leftover cold roast chicken alongside and garnish with an extra drizzle of vinaigrette.
A Local’s Top Recommendation for Medellin Tune in for Andrew Zimmern’s Driven by Food: Medellin, Tuesday August 30 at 9|8c on Travel Channel. Nestled in the gorgeous Aburra Valley in northwestern Colombia, Medellin has come a long way since it was dubbed the most dangerous city in the world during the reign of Pablo Escobar.… Read More →
The Best Thing I Ate Last Week By Andrew Zimmern I wait all year for the first foot long hot dog from my favorite booth. The first bite is a toe curler. The snap of the skin, the peppery frank, the well done caramelized onions and kraut. It’s simply the best bite of the year… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
Where to Eat at the Minnesota State Fair I love the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, serving all types of novelty deep-fried on-a-stick creations, but I’m a traditionalist when it comes to state fair chow. What’s the key… Read More →
Cebiche a Tonno By Andrew Zimmern This flavor-packed ceviche pairs fresh tuna with a spicy ancho chile paste, salty capers, tart lemon and fresh herbs. The beauty of ceviche is that it gives a cook plenty of leeway to experiment with their food, so feel free to add your own twist.
Tips & Recipes for the Best Grilled Seafood Grilling seafood is one of the most delicious ways to eat what comes out of the water, but it’s like kissing a porcupine, it has to be done very, very carefully. Technique is everything. Here are a few tips for success: • Use grill baskets and nonstick perforated… Read More →
Honest Puerto Rican Food in the Bronx An international community of settlers, the Bronx celebrates diversity everywhere you look. Today, as immigrant success stories become the new norm, the borough is a far cry from the symbol of decay it represented a few decades ago. And with such a vibrant and constantly evolving immigrant community, it’s easy to stumble… Read More →
Chicken Paillard with Panzanella Salad By Andrew Zimmern This panzanella salad set atop a grilled chicken paillard is a recipe I used on restaurant menus in NYC in the 80s! Good food is always good. Improvising with the panzanella salad is never a mistake. Try adding arugula, watercress, or whatever fresh vegetables look good at the… Read More →
Dashi-Braised Chicken Thighs By Jennifer McGruther From time to time, my family sits down to a dinner of these chicken thighs, slowly braised in dashi, sprinkled with green onions and sesame seeds and served with bowls of steamed rice and vegetables. Chicken thighs benefit from the long, slow process of braising that cooks them to a… Read More →
Baked Oysters with Marmite By Derek Dammann Marmite is gross, but this dish is good. I get these amazing beach oysters from Outlandish Shellfish Guild in Harriot Bay on Quadra Island. Kathy and Victor raise the most amazing West Coast shellfish, seriously the best in my opinion. Each oyster is the size of your hand… Read More →
Rustic Perfection Chef Jonathan Waxman’s 13-year-old West Village restaurant is as casual and gorgeous as he is… no joke. My pal of many decades is in his prime, swarthy, and greyed out like a sexy Gandalf. In fact, Waxman just won a Beard Award for Best Chef NYC thanks to his culinary wizardry—you see what… Read More →
Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.
Frozen Strawberry Custard with Lemon Curd By Andrew Zimmern Nothing to me is as superb as homemade strawberry ice cream. Years ago, I swirled in some homemade leftover lemon curd and a new taste treat was born. This one takes a little work and a little forethought, but it is so so so worth it.… Read More →
Shrimp Curry with Cauliflower By Floyd Cardoz When I was growing up in Bombay, this was a very common lunch dish at our house. Once Barkha and I had kids and I began to serve it in our own home, I quickly realized why it’s such a great family meal. Adults appreciate the excellent taste… Read More →
Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
The Twin Cities’ Best Vietnamese Restaurants Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. And in a town chock-full of great Vietnamese restaurants, it’s difficult to name the best. From fantastic noodle soups to Banh mi sandwiches, bao to broken rice platters here are our favorite Vietnamese spots. Quang If… Read More →
Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s core components—lettuce, fava beans, artichokes, peas, and spring onions—are all in harmony. Traditionally, vignarola is not a vibrant green dish. It’s more of a grayish, soft green, which… Read More →
Tart & Sweet Key Lime Curd By Andrew Zimmern Key limes are much smaller than conventional Persian limes with a smoother skin, lighter color, higher acidity, and a distinctive tart, bitter and floral flavor punch that makes this citrus fruit perfect for cooking and eating. Try them spritzed on seafood or poultry, used for limeade… Read More →
Refreshing Citrus Sorbet By Andrew Zimmern Pomelos are one of my favorite types of citrus. With skin that ranges from green to yellow and a thick layer of pith, these fruits look like giant grapefruits and share a similar, yet more mild, flavor profile. Originally from Southeast Asia, you can find pomelos at most grocery… Read More →
Last week I was asked to share some ideas about why Presidential Candidates aren’t talking about FOOD. After all what we eat, how we grow and raise it, how we distribute it and what we do with the leftovers influences our environment, public health, national security, class issues, social justice issues like hunger, education, and… Read More →
Portuguese-Style Braised Striped Bass By Andrew Zimmern A firm white fish, striped bass holds up well in this rich, flavorful tomato-based sauce chock full of andouille and fragrant herbs. Be sure to serve with plenty of crusty bread for dipping.
