Celebrating a Time-Honored Classic Mindy Fox, cookbook author, food writer and food editor at La Cucina Italiana magazine, shares her tips for the perfectly roasted chicken, ways to reinvent the iconic dish and her favorite picnic-ready recipes. AndrewZimmern.com: As the food editor of La Cucina Italiana and author of several cookbooks, you obviously have a… Read More →
Not Your Ordinary Grilled Cheese By Laura Werlin In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips– all at once. Although I prefer using Colby and… Read More →
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Celebrating the Festival of Lights My Jewish grandmother’s comfort-food classics are stellar, from chopped liver and tongue to matzo ball soup and brisket. She was an ace in the kitchen, rendering her own chicken fat for her recipes and giving me the cracklings to snack on when they were crispy and the fat was clear and golden. Her… Read More →
Celebrating the Festival of Lights My Jewish grandmother’s comfort-food classics are stellar, from chopped liver and tongue to matzo ball soup and brisket. She was an ace in the kitchen, rendering her own chicken fat for her recipes and giving me the cracklings to snack on when they were crispy and the fat was clear and golden. Her… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
A Family Tradition Apple butter’s rich autumn-spiced flavor is irresistible this time of year. The thick, concentrated apple puree (which is actually dairy-free) wakes up your average morning oatmeal, makes a luscious toast topping, is a natural pairing for pork and even adds a pleasant depth to soups and sauces. Making apple butter is an all… Read More →
Queen of the Test Kitchen Tasting Table‘s senior food editor Raquel Pelzel lives and breathes food. As director of TT’s test kitchen, her head’s in the fridge most days crafting creative content for their daily email publications, she’s also written over a dozen cookbooks (including a few James Beard award-winners) and she still loves to… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
A Match Made in Heaven I wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It’s the edible equivalent of “shut up and kiss me.” It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar… Read More →
Pure Trini Magic Of all of the soups and stews I’ve made in my day, this is one of my favorites. Find the recipe here.
Pure Trini Magic Of all of the soups and stews I’ve made in my day, this is one of my favorites. Find the recipe here.
Island-Style Jambalaya Over the years, I have expanded my repertoire of killer soups, stews and braises for superb oven-to-table one-pot meals, and this is one of the better recipes. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. This asopao is pure Trinidadian magic. Don’t be shy about passing plenty of… Read More →
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
