My Favorite Fallen Dessert By Andrew Zimmern Five years ago, I ate a Huguenot torte in the 17th-century Charleston home of a friend of the South Carolina cookbook authors Matt and Ted Lee. After getting the basic idea of the recipe from the Lees, I re-created a fruit version of the simple crisp the following… Read More →
How to Cook Beef Ribs By Aaron Franklin If I had to name my own personal favorite cut of barbecue, it would probably be beef ribs. They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. That’s also why I don’t eat them much—too rich, too hedonistic.… Read More →
Soft, Tender & Rich with Ricotta By Jenn Louis In the fall, I dress these gnocchetti with sautéed squash and sage brown butter. In the winter, I serve them with a meat ragù. In the summer, it must be pesto! Recipe from Jenn Louis’ Pasta By Hand. Order your copy here.
Spicy, Charred Broccoli Rabe Pasta By Andrew Zimmern I was having dinner at Chi Spacca in Los Angeles and one of the side dishes we tried was charred broccoli rabe, super-young stuff, just a few inches high with tender young stalks. They had been charred on the grill, then piled into a small cast-iron pan,… Read More →
The Perfect Bacon Sandwich By Andrew Zimmern’s Canteen Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegary slaw to compliment the rich meat, it’s a perfect… Read More →
Mastering the Art of Risotto By Marc Vetri This dish is forever linked to the centuries-old Duomo cathedral in Milan. Apparently, in 1574, a master glassmaker who was in charge of making stained glass for the cathedral enlisted an able disciple who was given the nickname Zafferano because he used saffron to color the glass.… Read More →
Mom’s Brisket By Michelle Bernstein Well… I added the ketchup, but the rest is basically Mom’s. I’ve been eating this all my life, and it’s never once been dry or tough. The trick is, that you cook it, cool it, slice it, and then reheat it in its own gravy when it’s time to eat.… Read More →
Drop Biscuit Scones with Apricots & Cranberries By Andrew Zimmern I’d consider these streusel-topped breakfast treats a crossbreed of drop biscuits, scones and muffins. They’re really easy to throw together, and will add that perfect sweet touch to your brunch spread.
Roasted Leg of Lamb with Tart Pickled Cherries By Andrew Zimmern Lamb is perfect set against the tartness of cherries. There is no better time of year than now to be eating young lamb legs. About 10 years ago, I watched Jamie Oliver do a demo where he used his oven rack to cook his… Read More →
Spicy. Buttery. Crispy. By Andrew Zimmern There is no better couch chow than these firecracker shrimp for March Madness. Be sure to use Crystal brand hot sauce. It’s the best supermarket bottled brand around; it’s perfectly balanced between heat, vinegary tartness and peppery flavor. Plus, it’s available everywhere. If for some reason you can’t find… 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 →
Essential Pasta Dishes to Add to Your Repertoire Everyone loves pasta. It’s quick, easy and economical. It can also be as elegant as you care to make it, and is universally beloved in every country I can think of. Here are a few tips to keep in mind next time you’re cooking pasta: Cook pasta… 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 →
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 →
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 →
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 →
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 →
How to Win at Valentine’s Dessert You can’t skip over the sweet treats on Valentine’s Day, even if you’re a dessert hack like me. I promise all of these recipes are easy enough to make as long as you have the right equipment and ingredients. I made the crème brûlée for dessert the first time… Read More →
My Best Seafood Recipes Because I’m on the road two-thirds of the year, I love any excuse to plan a romantic evening at home with my wife. The formula for my ideal date night? It’s simple… gorgeous flowers, a homemade meal and a good food movie. So to give you a little inspiration, I’ve compiled my best,… Read More →
The Ultimate British Experience I’ll admit, I am an Anglophile. Long one of world’s trendsetting cities, there’s something intensely reliable about London. From clubs to markets to restaurants, if you think this city is bland, you’re simply wrong. One of my all time favorites is St. John, opened by Fergus Henderson and Trevor Gulliver in… Read More →
Game Day Snacks & Soups I’m a huge football fan and love any excuse I can find to veg out on the couch with family and indulge in my favorite finger foods and one-pot meals. And even if your hometown team didn’t make it to the Super Bowl, I’ll bet you still need some snack-time… Read More →
Skordalia By Andrew Zimmern This old-fashioned, tangy dip, known as skordalia, is definitely for garlic lovers. The combination of the almonds and the milk-soaked bread makes for a great texture. I also like the brightness of lemon here, rather than the more typical vinegar. I prefer to pound this by hand in a large mortar… Read More →
Shrimp. Garlic. Pasta. Herbs. By Andrew Zimmern After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house for use on salads, vegetables, scrambled eggs, and pasta. There is no substitute for all of the great things that happen to pasta dishes like this shrimp capellini when… Read More →
Kotulk Daw By Andrew Zimmern Last year, I had the privilege to take part in a Kurdish meal of epic proportions in Nashville. The star of the 25-course meal was these dumplings. Kotulk Daw is made of three parts: The dumpling dough, the meat stuffing, and the soup (which at the end is really a… Read More →
Briny, Salty Oyster Hush Puppies By Andrew Zimmern I love to make these oyster hush puppies for a crowd at my house. There’s nothing easier than standing in my kitchen frying batches of these superb oyster treats. I use my electric tabletop skillet because it allows me to work on my center island and stay… Read More →
9 Brunch Recipes to Ring in the New Year New Year’s Day is for taking a deep breath after a few weeks of holiday celebrations, lazing on the couch with the family, and naturally, eating lots of good food. Here are a few easy brunch ideas to start your new year off right, from a… Read More →
