Birchwood Cafe Few Minnesotans have done more for local farmers and purveyors than Tracy Singleton. You can bet everything served at her iconic Seward restaurant was grown organically, sourced ethically, and hails from some cool Midwestern farm. She’s long been an industry leader in sustainable, eco-friendly practices, and has used her restaurant as a vehicle… Read More →
Buttermilk Panna Cotta with Peppercorns & Mixed Berries By Andrew Zimmern Panna cotta, which literally means “cooked cream,” is an Italian custard-like chilled dessert with a luxurious, silky smooth texture. At its core, it’s a simple mixture of cream, sugar and gelatin. It’s not an egg-based custard, nor does it require a water bath or… Read More →
Scallops in Aguachile Recipe by Chef Carlos Salgado from Taco Maria In the Pacific states of Sinaloa and Nayarit, aguachile de callo de hacha (scallops in chile water) is the Rolls Royce of ceviche dishes, in which the luxurious scallop is bathed in a fiery solution of lime and fresh green chile. Traditionally, only two… Read More →
Bizarre Foods: Daniel Boone Wilderness Trail Premieres Tuesday, August 1 at 9|8c on Travel Channel On this episode of Bizarre Foods, I’m following in the footsteps of famed frontiersman Daniel Boone, from colonial Virginia to the fertile lands of Kentucky. While visiting the re-constructed frontier fort at Martin’s Station, reeling in flathead catfish on the Kentucky… Read More →
Griddled Onion Burgers By Andrew Zimmern The first griddled onion burger I tried was made by chef Michael Symon on the set of The Chew—and it was a life changing experience. Last year I visited Sid’s Diner, an American classic in El Reno, Oklahoma famous for onion burgers, while filming Bizarre Foods. Equally delicious but… Read More →
St. Paul’s Hmongtown Marketplace A pillar of the Twin Cities’ Hmong community—which is the largest in the country—the sprawling Hmongtown Marketplace in St. Paul is the next best thing to hopping a flight to Southeast Asia. This market and those making the food represent centuries of Hmong traditions. In warmer months, you’ll find people selling plants,… Read More →
Fried Chicken Summer Rolls with Peanut Dipping Sauce By Andrew Zimmern Served at room temperature or chilled and packed with lots of fresh herbs and crisp vegetables, summer rolls are perfect warm-weather food. They’re commonly filled with shrimp and roast pork, which I love, but more often than not, I’m craving these fried chicken summer… Read More →
Bizarre Foods Season Premiere Tuesday July 25, 9|8c on Travel Channel On the season premiere of Bizarre Foods, I’m headed to Texas to explore American cowboy life, past and present. The cowboy is the last great American icon, a romantic, rugged symbol of our frontier past. Camping along the Chisholm trail—the storied bovine highway that… Read More →
Blue Door Pub If burgers stuffed with cheese aren’t on your list when you visit Minnesota, then you’re not doing it right. We Minnesotans love to debate who does the best juicy Lucy. There are plenty of spots serving up classic beef burgers with a molten hot cheddar cheese filling, such as perennial favorites Matt’s… Read More →
Grilled Rack of Lamb with Eggplant Salad & Bacon Fat Tortillas By Andrew Zimmern Grilling a rack of lamb may seem daunting, but it couldn’t be easier. Before you grill the lamb, make sure to cut as much surface fat as you can to avoid sooty flare-ups. In this recipe, I season the lamb with… Read More →
Grilled Pigeon with Sweet Corn Panzanella By Andrew Zimmern
Key Lime Pie By Andrew Zimmern I’ve searched long and hard for the perfect Key lime pie recipe, and finally found one while filming in Florida from a fireman. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with lemons, Meyer lemons, grapefruits, sour oranges… any citrus that is… Read More →
Make Whipped Cream from Scratch, It’s Easy Canned whipped cream doesn’t even compare to freshly whipped cream. It’s so easy to make, and in my opinion, the best way to top off my favorite dessert—key lime pie. Really, the only mistake you can make is over beating it and turning your cream into butter. When making whipped cream, it’s… Read More →
Wise Acre Eatery It seems just about every restaurant claims to be farm to table. In the case of Wise Acre, it’s part of the business plan. Depending on the time of year, 75 to 95 percent of ingredients originate on sister business Tangletown Gardens’ 100-acre farm in rural Plato, Minnesota, including Scottish highland cattle,… Read More →
Cold Cucumber Soup with Yogurt & Dill By Andrew Zimmern This is a really simple Turkish cucumber and yogurt soup that only takes a few minutes to make. The technique couldn’t be easier, you’re basically blending a salad into a refreshing cold soup. I keep jars of this stuff in the fridge all summer long, it’s the… Read More →
Asopao with Chicken & Shrimp By Andrew Zimmern This asopao is true island-style Caribbean magic, an easy one-pot jambalaya to add to your weeknight dinner rotation. I’d suggest you follow the recipe the first couple times you make this dish, then feel free to customize it with whatever meat or seafood you have on hand.… Read More →
Rise Bagel Co. The Twin Cities are my second home, and I love living here, but over the years there’s been one gaping hole in the food scene and it was bagel shaped. As a Jewish kid from New York, I’m admittedly picky when it comes to bagels, and there wasn’t a worthy one in… Read More →
Revival St. Paul This town was a barbecue waste land, until my friends Thomas Boemer and Nick Rancone opened their second location of Revival in St. Paul and decided to add classic smoked meats to the menu, celebrating Boemer’s southern roots. The fried chicken and burger were reason enough to battle the crowds getting their southern comfort… Read More →
Kool-Aid Marinated Dill Pickles By Andrew Zimmern Koolickles are sweet, they’re sour and so easy to make. I was turned onto these beauties a couple of years ago shooting a TV show in the South, and I’ve been addicted ever since. They perfectly compliment barbecue. I prefer using a slightly less salty dill pickle, such… Read More →
Easy, Flavorful Turkey Burgers By Andrew Zimmern Adding ricotta, tomato and basil to ground turkey makes the best, most flavorful turkey burger you’ve ever had.
St. Genevieve I’ve often said that one of Minneapolis’ greatest assets in the food scene is chef Steven Brown, and his newest addition, St. Genevieve, is a testament to that. A Parisian-style buvette, it’s one of a slew of new restaurants in Minneapolis celebrating familiar, yet reinvented French fare—proof that the classics never go out… Read More →
‘The Zimmern List,’ My New Series on Travel Channel, Starts Production Next Week! I’ve devoted a lifetime to gathering the best food experiences all over the world. From iconic restaurants to off-the-beaten-path markets and shops, I’m adding to my ‘best of’ list everywhere I go. The new series is about more than just delicious food on the plate. It’s… Read More →
Wok-Charred Tuna with Miso Sauce By Andrew Zimmern
Wok-Tossed Twice-Cooked Soft Crabs By Andrew Zimmern
The Food & Wine Classic in Aspen is one of the best food events on the planet, and once again they crushed it. Huge love to all the amazing panels and panelists at the AmEx activation, all the chefs and fans, and congrats to the 10 Best New Chefs who were honored all weekend long. Here is… Read More →
Marla’s Caribbean Cuisine Located just south of Powderhorn Park, Marla’s Caribbean Cuisine is justifiably famous for its incredibly fresh, spicy, from scratch, honest and delicious Pan-Caribe style food. Marla is a doyenne of jerk and an expert with the hallmark Caribbean mashup of Indian, Creole and Latin flavors. I can typically take down… Read More →
French Onion Soup Burgers By Andrew Zimmern In this recipe, I top a beef patty with the trademark flavors of a great French onion soup—soft, caramelized onions cooked with tomato and red wine, and a healthy dose of melted Gruyere cheese. It’s an irresistible combination you’ll want to make over and over again.
This recipe is beautiful in its simplicity. By Richard Blais Lobster, meet mayo. Who could have predicted that this personal introduction that I made years ago would have evolved into such an amazing marriage of flavor? I’m such a mensch . . . and a liar, obviously! This outstanding combo goes way, way back, before… Read More →
Fried Duck Confit with Eucalyptus Honey & Mustard Greens By Richard Blais Who can resist crispy duck skin that gives way to supple, yielding, moist meat? I can’t, which is why I suggest you make this “times two” because you’re sure to want seconds. Or—gasp!—you can indulge in cold fried duck confit tomorrow. Recipe from… Read More →
The Salty Tart Chef Michelle Gayer is a James Beard Award nominee many times over, including being a 2017 semifinalist for “Outstanding Baker.” Open since 2008, Gayer and her team at The Salty Tart make everything from scratch everyday—from pastry cream-filled brioche to flaky layered croissants and buttercream-topped cupcakes to banana cream pies. Her macaroons are… Read More →
