Crab, Lobster, Shrimp & Rice Stew This is one of the recipes I demonstrated at the KitchenAid event last weekend with the lovely Gail Simmons. 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 extra limes and hot… Read More →
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
A Vibrant Raw-Fish Salad I first tasted this dish on the island of Cat Hai, off the Vietnamese coast. My crew and I fell into a small restaurant that was really the front porch of a family home. They walked us out back to their “kitchen,” pointed at a few raw ingredients and looked at me.… Read More →
A Game-Day Recipe Round-Up Even if you can’t get behind the 49ers or the Ravens, who doesn’t love an excuse to laze on the couch and chow down on finger foods, a hearty bowl of chili or Wisconsin-style mac n’ cheese. You’ll find some of my favorite recipes on this list, from appetizers and wings… Read More →
A Game-Day Recipe Round-Up Even if you can’t get behind the 49ers or the Ravens, who doesn’t love an excuse to laze on the couch and chow down on finger foods, a hearty bowl of chili or Wisconsin-style mac n’ cheese. You’ll find some of my favorite recipes on this list, from appetizers and wings… Read More →
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
Sautéed Shrimp with Garlic & Guindilla Pepper By José Andrés
A Legendary Burger This pint-size roadhouse southeast of Sante Fe is an institution. Opened in 1953 in an old trading post, Bobcat Bite serves the city’s (if not the country’s) best burger. The aged grass-fed beef is griddled, then served big, thick and juicy with vibrant green chiles and cheese. This burger is one for… Read More →
A Legendary Burger This pint-size roadhouse southeast of Sante Fe is an institution. Opened in 1953 in an old trading post, Bobcat Bite serves the city’s (if not the country’s) best burger. The aged grass-fed beef is griddled, then served big, thick and juicy with vibrant green chiles and cheese. This burger is one for… Read More →
My Game-Day Specialty When I invite the guys over to watch football, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and let everyone help themselves. I put out… Read More →
Damn Good Tacos What started as a lone food truck serving authentic Austin street tacos has grown into a small empire with locations all over the city, of the brick-and-mortar and trailer type. This funky taqueria must be doing something right because it’s more popular than ever, touting a luscious queso, lots of interesting tortilla-wrapped… Read More →
Damn Good Tacos What started as a lone food truck serving authentic Austin street tacos has grown into a small empire with locations all over the city, of the brick-and-mortar and trailer type. This funky taqueria must be doing something right because it’s more popular than ever, touting a luscious queso, lots of interesting tortilla-wrapped… Read More →
Mind-Blowing Flavor Baby, it’s cold outside. And in Minnesota, I like to make seafood “meals in a bowl” the week after New Year’s to remind me that warmer days are ahead. This recipe is fast, easy to execute and staggeringly new to almost everyone.I remember as a young man checking out some of the wilder… 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 →
Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken… Read More →
I am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for,… Read More →
Love a big, juicy steak? Try this alternative. Ox heart is one of the most underrated cuts of meat. Period. It’s a huge muscle, and makes for an extremely tender stead. You could serve this at a party and guests would rave about this amazing cut, not suspecting for a second that it’s heart. The… Read More →
A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!
Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like… Read More →
Wok-Tossed, Twice-Cooked I make this dish all the time with soft shell crabs, but it is equally good with shrimp. For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white. The sauce recipe came to me from my pal Vikram, who uses it all the… Read More →
Make Extra, These are Addictive. I’ve made these ribs hundreds of times. I love demoing it at food festivals, I’ve taught it in dozens of cooking classes, and I make it at home regularly. Friends and family clamor for the recipe, and are surprised at just how easy this dish is to whip up at… Read More →
