Try These at Your Next Tailgate Everyone has a go-to meal that fits right into the hearty, crowd-pleasing football food category. Some rely on hot wings and fall comfort-classics like chili and stew, others may boldly roast a whole steer head to make killer barbacoa tacos or light a kerosene-soaked fire for a fish boil. From… Read More →
Thai-Style Carrot Soup By Andrew Zimmern Carrots and curry were made for each other. Michael Voltaggio’s cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don’t do anything with liquid nitrogen or as many bells and… Read More →
My Favorite Fall Salad By Andrew Zimmern When the weather starts to take a chilly turn, I get excited about fall flavors. These earthy root vegetables pair well with the citrusy orange-tarragon vinaigrette, a combo that the whole family can get into. The vegetables in this salad are nutritional powerhouses – beets are high in folate, manganese… Read More →
Kielbasa & Pea Soup By Andrew Zimmern Whether you’re at the game or at home on the couch, this one-pot meal is fantastic football food. I bring this to almost every tailgate I attend. My grandma started making a version of this almost 50 years ago, using kosher hot dogs and her mom’s pea soup… Read More →
Redefining Haute Cuisine in Paris Chicago-born chef Daniel Rose has made a big impression on Paris’ dining scene with his insanely popular restaurant Spring. Considered part of the bistronomy movement in Paris – where chefs have ditched the Michelin institution, ornate decor and 5-dollar-sign prices for bistros with high-quality food that won’t break the bank… Read More →
Italian-American Fish Stew By Andrew Zimmern This version of cioppino, a classic Italian-American fish stew, is packed with incredible tomato flavor and lots of succulent seafood.
Make This With Your Kids By Andrew Zimmern Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Rene Ortiz inspired this grilled lamb recipe, which has a roll-your-own element that… Read More →
Changing Lives Through Food Darrie Ganzhorn is the executive director of Santa Cruz’s Homeless Garden Project, an incredible nonprofit that provides job training, transitional employment and support services to those in need on a 3-acre organic farm and garden. Trainees and volunteers grow and harvest fruits and vegetables that sustain daily lunches and fundraising farm… Read More →
The Ultimate Grab-’n’-Go Breakfast By Joanne Chang We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one. That is, unless you’re one of those people who need to start off the day with eggs or bacon or anything not sweet.… Read More →
Living the Sweet Life in Paris A veteran pastry chef who spent 13 years working for Alice Waters at Berkley’s famed Chez Panisse, David Lebovitz has written six cookbooks including the best-selling The Perfect Scoop and The Sweet Life in Paris (stay tuned for the upcoming My Paris Kitchen, due out in 2014). After choosing the expat life in Paris… Read More →
The Ultimate Japanese Kaiseki Meal By Bob & Sue One of Tokyo’s greatest Michelin 3 star chefs, Hideki Ishikawa features a creative tasting menu with natural umami savory flavors in every course. Among the many highlights were an unusual mackerel dumpling soup made from the bones and head of the fish, accented by ginger and… Read More →
Bringing Thai to the Twin Cities Supenn Harrison introduced Minnesota to the flavors of her native Thailand when she opened her first Sawatdee restaurant in 1983. Thirty years later her story is one of great success – she’s the owner of seven acclaimed Thai restaurants, a cooking class instructor, the recipient of numerous awards and… Read More →
A Sweet, Sour, Spicy & Savory Salad This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s… Read More →
San Francisco’s Pastry Star Melissa Chou has presided over pastries at San Francisco’s Michelin-starred Aziza for the past five years, creating impressive desserts that wowed the folks at the James Beard Foundation (she was a finalist for Outstanding Pastry Chef in 2012 and 2013) and San Francisco Magazine, which named her Pastry Chef of the Year… Read More →
Grandma’s Meatloaf By Georgia Pellegrini
Cool Down By Andrew Zimmern In the heat of the summer, turning on the stove isn’t always ideal — and the thought of hot food isn’t always appealing. Cold soup to the rescue! Gazpacho might be the most widely recognized chilled soup, but we’re here to tell you there’s a whole world of cold soup options ready… Read More →
Elevating Midwestern Flavors Credited with re-energizing Kansas City’s dining scene, Colby Garrelts is the James Beard award-winning chef behind the game-changing Bluestem, known for impeccable modernist cuisine, and Rye, a more casual eatery that celebrates his Midwestern roots. We chat with Colby about how the city’s food scene has evolved since he opened Bluestem, the inspiration behind his new… Read More →
Perfect Picnic Food By Mindy Fox Homemade tabbouleh, especially when heavy on the lemon and herbs, has an extraordinarily fresh and vibrant quality that is lacking in most store-bought versions. Though the bulgur requires some time to soak, by the time you’re finished chopping up the herbs and vegetables, the salad is tossed together in… Read More →
A Tried-and-True Recipe This pasta dish with asparagus-pistachio pesto is from my days as a chef at Café Un Deux Trois in the 1990s. I’ve made this recipe for hungry crowds ever since with amazing results. The smoky bacon and rich, salty pistachios are perfectly balanced by the fresh veggies and fragrant herbs. This ‘sauce’ can… Read More →
Fideuà By Ingrid Hoffmann
The Tail End I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival, where we were grilling with hundreds of people, all with their own grills. Tim demonstrated recipes for the head, I did the tail and along the way we gave folks a nice primer about grilling parts… Read More →
Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Refreshing & Easy to Make While the weather’s warm, I make gazpacho every week and keep it in the fridge, and love pureeing cucumber, dill, yogurt, hot chile, lemon juice and celery into a classic Turkish summer soup. But vichyssoise has the sexiest story. In 1950, Louis Diat, the great chef at New York City’s Ritz-Carlton… Read More →
Duffy’s Understated Elegance As restaurants are trending towards casual menus and rustic decor, Curtis Duffy is running boldly in the other direction, reviving fine dining with his first solo project Grace. Duffy, who was chef de cuisine at Alinea before receiving 2 Michelin stars for his work at Avenues, uses seasonal ingredients and modern techniques… Read More →
Duffy’s Understated Elegance As restaurants are trending towards casual menus and rustic decor, Curtis Duffy is running boldly in the other direction, reviving fine dining with his first solo project Grace. Duffy, who was chef de cuisine at Alinea before receiving 2 Michelin stars for his work at Avenues, uses seasonal ingredients and modern techniques… Read More →
A Sardinian Specialty One of my favorite rites of spring is the first lamb grill of the season, which always reminds me of a family trip to Sardinia, where little taverns serve grilled lamb on the bone with salads like this caponata (an eggplant dish with pine nuts and anchovies). I compose the dish on my plate with cheese, vegetables… 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 →
Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered… Read More →
Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered… Read More →
