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 →
Simple Stir Fry I always recommend this recipe to cooks new to Chinese cuisine. It’s not authentic, but I teach it all of the time because it schools American cooks on what is going on in your pan. Instructions Combine beef tenderloin, corn starch, rice wine, hot chile paste and soy sauce, and marinate overnight… Read More →
