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 →
Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread. Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles.… Read More →
Traditional Southern Fried Chicken By Andrew Zimmern Soaking the chicken in buttermilk overnight ensures the meat will stay tender and moist, and adding a couple of tablespoons of my Lemon & Shallots seasoning to the marinade will give it an extra flavor boost. I love to serve this classic fried chicken recipe with crispy twice-fried… Read More →
An Insider’s Guide to Rome A Rome-based Italian-American journalist, Katie Parla lives and breathes Roman culture and cuisine. Originally from New Jersey, Parla graduated from Yale with a degree in art history, before pursuing a sommelier certificate and master’s in Italian gastronomic culture. She’s written and edited more than 20 books, including the ebook Eating &… 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 →
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 →
Minnesotans Want and Deserve the Right to Know About GMOs By Andrew Zimmern If I’ve learned anything during my 35 years spent cooking in kitchens and traveling to over 160 countries in search of what food teaches us about culture, culinary creations and choices, it’s that the decisions people make when it comes to the… Read More →
What Not to Miss in Austin The co-owner of Salt & Time, Ben Runkle is Austin’s leading meat purveyor. What was born from Runkle’s passion for Old World charcuterie, turned into the city’s first whole carcass butcher shop and salumeria when a partnership with Bryan Butler developed in 2010. The pair are committed to sourcing animals… Read More →
Eating at California’s Five Michelin 3 Stars By Bob & Sue With the elevation of Manresa to three stars for 2016, Northern California now has five of the 13 Michelin 3-star restaurants in the United States. We ate at all five in nine days during our recent anniversary celebration in January. These five great chefs… Read More →
Ever dream of becoming a restaurateur? OpenTable has partnered with hospitality consultant Alison Arth to create How to Open a Restaurant: The Modern Restaurateur’s Guide to Starting & Growing a Restaurant Business. The guide provides prospective restaurant owners with the tools they need to succeed, hitting on topics like funding, staffing and restaurant technology. It’s also chock… Read More →
Tasty Cocktails to Try this Weekend Whether you’re inviting friends over for a viewing party or just in it to swoon over dresses on the red carpet, here are 9 great cocktails for the Oscars. Looking for something non-alcoholic? Try a virgin Mary, or perhaps lavender kombucha, cucumber mint lemonade or grapefruit palomas.
The Future of Restaurant Reservations Chicago restaurateur Nick Kokonas co-owns Alinea, Next and The Aviary with chef Grant Achatz. After recognizing the downfalls of traditional restaurant reservations, Kokonas set out to transform the industry with his ticketing system Tock. Similar to buying tickets for a concert or sporting event, Tock creates a transparent and seamless booking… Read More →
Robert Stehling’s Top Picks for Charleston For the past decade, chef Robert Stehling’s Low Country fare at the acclaimed Hominy Grill has rivaled the best grandmother food in the South. His Charleston Nasty Biscuit—fried chicken, cheddar and sausage gravy, sandwiched in the perfect biscuit—has a loyal following, as do other favorites like catfish po’ boys,… Read More →
Classic New Orleans Cocktail with a Twist There’s plenty of folklore about this legendary cocktail, invented in New Orleans in the 19th century by Antoine Amédée Peychaud. And while the sazerac may not have actually been the first cocktail ever created, there’s a reason its popularity has stood the test of time. Originally made of bitters and… 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 →
An Andrew Zimmern-Style Snackadium This year we decided to ride the Super Bowl snackadium trend wave and make the ultimate food-filled novelty snack station. And, of course, we had to attempt one that looked like the new U.S. Bank Vikings stadium. The focal point of this snackadium is my Canteen Dog—a Piedmontese beef dog topped… Read More →
Devour Johannesburg A lively and diverse city, Johannesburg—known by locals as Jozi, Jo’Burg or Joeys—is the largest city in South Africa. With a history chock full of crime and decay, the city’s future is heading in a different direction. An influx of creative energy has tourists eager to visit and the city is coming back… Read More →
Where to Eat in Iceland’s Capitol By Devan Grimsrud Reykjavík is many things. It’s a port city, the capital and largest city in Iceland, and the northernmost capital in the world with a latitude of 64°08′ N (I would know as my only memento from the touristy gift shop was a magnet stating this very… Read More →
The Best Cookbooks of the Year It seems each year there are more incredible cookbooks published than the last; it’s a tough job to whittle down the lengthy list into a handful of my favorites. This year in particular, there are several noteworthy debuts, like Aaron Franklin’s meat smoking manifesto, Michael Solomonov’s ode to Israeli cuisine,… Read More →
Appetizers for a New Year’s Eve Bash Skip the pricey pre-fixe menus and over-crowded bars, and host your own New Year’s Eve soiree. There’s no better way to ring in the new year than a spread of finger foods and a house full of friends and family. Here are a few of my favorite hor d’oeuvres, from… Read More →
Eating Words: A Norton Anthology of Food Writing Edited by literary critic Sandra Gilbert and professor and award-winning restaurant critic Roger Porter, Eating Words is a vast volume of exquisite food writing, from Biblical times through modern day. It’s a historically and conceptually diverse anthology, that goes beyond mere consumption and explores food’s relation to politics,… Read More →
A few years back I met Josh Tetrick and his amazing team at Hampton Creek Foods. Over the years, I have pushed hard to tell this company’s story. I think their mission is not only aligned with mine, but also that they are the perfect definition of everything a modern food company should be. Last… Read More →
Inlagd sill By Darra Goldstein Scandinavians take the excellence of their pickled herring for granted, and it’s not unusual for people to make it at home, following the basic formula of the 1-2-3 lag (solution) that calls for 1 part distilled vinegar to 2 parts sugar and 3 parts water. But here’s the rub: Scandinavian… Read More →
The Country’s First Edible Insect Farm Kevin Bachhuber founded Big Cricket Farms in Youngstown, Ohio in 2014 in response to growing water shortages, the rising costs of protein production and a simple love of eating insects inspired by a trip to Thailand. Big Cricket Farms is the first government certified food grade insect farm in this… Read More →
The Perfect Autumnal Hand Pie By Andrew Zimmern I love pumpkin pie and this recipe is a game changer. Truly. The dough is simple and forgiving and my 9-year-old helps me make it. Yup. Then there is the filling, pre-baked and then filled into these modernist turnovers. So there you have it… the perfect autumnal… Read More →
Ferran Adria, Jose Andres & Andrew Zimmern on the Creative Process On October 9, the Minneapolis Institute of Art welcomed Ferran Adrià, the world-renowned chef behind Spain’s avant-garde elBulli, his protégé and award-winning chef José Andrés, and yours truly for a discussion on creativity and innovation in the kitchen. The panel was part of a weekend of activity celebrating… Read More →
I’m writing to invite my fellow Minnesotans to a once in a lifetime opportunity for anyone who loves food. As previously reported, on Friday, October 9 the Minneapolis Institute of Art is welcoming Ferran Adrià, an innovator widely considered to be one of the world’s top chefs, his protégé and award-winning chef José Andrès, and yours truly for… Read More →
Jonathan Brooks’ Top Picks for Indianapolis Indianapolis native Jonathan Brooks opened his first restaurant, Milktooth, with his wife in October of 2014. It didn’t take long for his edgy brunch menu to gain a following and a national reputation. In 2015, Brooks was named a Food & Wine Best New Chef (the first award given to… Read More →
Comedy for a Cause The co-creator of The Daily Show and Air America Radio, Lizz Winstead is a brilliant comedian. These days, she’s using her platform to advocate for women’s reproductive rights through a national comedy tour supporting Planned Parenthood and her organization Lady Parts Justice, which uses humor, parodies and events like V to Shining V… Read More →
Growing Food, Growing Leaders, Growing Community Food and music go hand-in-hand at Cultivate, the Chipotle-sponsored touring food festival in Loring Park this Saturday (p.s. it’s FREE). There’s more than burritos to be had, with a craft beer-laden tasting hall, cooking demos from celebrity chefs like Richard Blais, Jim Christiansen, Gavin Kaysen, Erik Anderson, Jamie Malone… Read More →
