Passover Recipes Here are a few of my best recipes for Passover, from the ultimate matzoh ball soup and my grandmother’s chopped chicken liver to roasted lamb and flourless chocolate desserts. Just a warning: I don’t keep kosher in my house, so not all of these recipes are kosher-friendly. Matzoh Ball Soup This is… Read More →
Lamb & Beef Kefta with Herb Yogurt Sauce By Andrew Zimmern An ubiquitous street food in Morocco and the Middle East, kefta are flavorful meatballs that are simple to prepare at home. I make my version with a mix of ground lamb and beef, and tons of herbs and aromatics. Pan-fry the patties and toss them… Read More →
Punch Pizza There are plenty of great pizza places in the Twin Cities, but Punch will always have a special place in my heart. Now with eight locations across the metro, their first location, which opened back in 1996 in St. Paul’s Highland Park, is my favorite. Co-founders John Soranno, who grew up in Milan,… Read More →
10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat the briny, succulent shellfish by the dozens. Whether you poach them in wine, stuff them with bacon and breadcrumbs or add… Read More →
Modern Scandinavian-Influenced Fare Located in a historic 19th-century brick-and-timber warehouse in Minneapolis’ North Loop neighborhood, The Bachelor Farmer celebrates Nordic-inspired cuisine made with ingredients sourced from local farmers or grown on the rooftop garden. They created small masterpieces on top of a humble piece of toast before it became a culinary craze, so order a few toasts as an… Read More →
Guinness-Braised Lamb Shanks By Andrew Zimmern Serve these tender, braised lamb shanks with mashed potatoes or steamed quartered new potatoes seasoned with butter, parsley, chives and sea salt.
9 Ways to Celebrate Pi(e) Pi Day is 3/14, and while this made-up holiday has nothing in common with our favorite dessert, we have no problem dedicating a whole day to baking and eating pie. Here are nine sweet and savory ways to indulge. Lattice-Top Blueberry Pie As far as pie fillings go, this one… Read More →
Chicken “Al Mattone” By Andrew Zimmern This baby chicken dish from Rome can be made using poussin or cornish hens. Cooking under a heavy weight, such as a foil-wrapped brick in this case, has been practiced for centuries. It ensures a crispy skin and a moist interior.
Heyday A Food & Wine Best New Chef in 2015, chef Jim Christiansen’s thoughtful food is hyper-seasonal (often foraged) and speaks to his stint at Noma, with dishes such as grilled lamb with winter radish and stewed local oats, and hake with cauliflower, smoked cod roe emulsion and herbs (pictured above). Christiansen skillfully balances flavor, texture,… Read More →
Linguine with Clam Sauce By Andrew Zimmern Linguine with clam sauce is elegant enough to impress, yet incredibly easy to throw together. Resist the urge to fussy up this classic pasta dish. The beauty of this recipe is in the simplicity of the garlicky white wine sauce, which allows the briny, oceanic shellfish to shine.
Spoon and Stable After rising to chef stardom working for Daniel Boulud in NYC, Gavin Kaysen returned home in 2014 to open his first restaurant Spoon and Stable. Located in a beautifully renovated stable in the North Loop, it was the local restaurant opening of the decade. The hometown hero is one of the best… Read More →
11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
San Francisco’s In Situ By Bob & Sue By offering the signature recipes of many of the world’s greatest chefs, Michelin 3-star chef Corey Lee of Benu and his executive chef Brandon Rodgers have made In Situ, located in the renovated Museum of Modern Art, one of the most unique dining experiences in the world. The… Read More →
Great Food Paired with Great Beer The folks behind Surly Brewing Co. are geniuses. Their new-ish destination brewery is an architectural stunner, with a wood and metal adorned taproom, glass-enclosed brewing facility, and a massive patio with fire pits and the occasional live music act. If I drank, I would be there all the time.… Read More →
Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe… Read More →
A Taste of New Orleans in Your Kitchen Mardi Gras is 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. Here are a few of my favorite recipes for a… Read More →
The Best Thing I Ate Last Week This bay scallop ceviche with yuzu and sea urchin at Cut in Beverly Hills was a stunning example of why this steak house continues to serve simple delicious surprises at every turn on their menu. Fresh and bracing with deep bass tones from the urchin, it was the… Read More →
Authentic Americana Cuisine Tune in for Bizarre Foods: Route 66 on Tuesday, February 21 at 9|8c on Travel Channel. Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. The fabled highway, also known as “the mother road,” is not just a means… Read More →
Southern Soul Food Takes Root When you think about Minnesotan food, the first thing that comes to mind is… well, anything BUT fried chicken. Lucky for us Northerners, chef Thomas Boemer filled the city’s Southern-food-void with crunchy, succulent Tennessee hot chicken, Johnnycakes and crispy pigs’ ears. They’re also serving one of the best burgers in town… Read More →
A Few Paris Gems By Bob & Sue In addition to our favorite Michelin 3- and 2-star restaurants (L’Astrance, Le Cinq, L’Ambroisie, Pierre Gagnaire, Jean Francoise Piege, and L’Atelier Robuchon), we enjoyed some exciting meals in smaller venues and bistros: Chez Georges This old fashioned bistro delivers classic dishes as well as anyone in… Read More →
Creamy Polenta with Pork Ragù By Andrew Zimmern Nothing says comfort food like a rich, hearty tomato sauce poured over a bowl of creamy polenta. This recipe feeds an army—with leftovers—so be prepared to freeze the extras for easy weeknight meals to come, or simply cut the recipe in half.
Impressive Valentine’s Day Recipes A love of good food is universal, it’s what connects us all… trust me, I’ve spent a lifetime trying to prove this very point. So this Valentine’s Day, skip the dinner reservations at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. Here are… Read More →
The Best Thing I Ate Last Week One Fifth is a new concept in Houston owned by my pal Chris Shepherd. Housed in a teeny old church that became an adult film studio before facing the wrecking ball, Chris got a stay of execution and is now putting a new restaurant in the space each… Read More →
Highlights from the Southern Barbecue Trail I’ll line up at Aaron Franklin’s a thousand times to eat his brisket, but traveling through Georgia and the Carolinas along the Southern barbecue trail was truly unforgettable. Barbecue has humble beginnings. It’s essentially American, a meal for gatherings that has a diverse range of styles, techniques and influences.… Read More →
Easy Peach Cocktail Light and refreshing, this citrusy peach cocktail gets a kick from spicy ginger beer.
The Best Thing I Ate Last Week Lucky for me, last week’s press junket for the season premiere of Bizarre Foods included lunch at Balthazar in New York City. Did I spring for the Plateau de Mer for one??? Yes, yes I did. This restaurant is one of my favorites in New York, serving French… Read More →
What is the best thing you ate while filming these episodes of Bizarre Foods? The classic fixins’ from the inside of the hog at Gerald Lemoine’s farm in Moreauville, Louisiana. They shoot a hog, clean all the entrails and collect the blood. The hog goes on the spit, split-open to be turned into their version of cochon… Read More →
3 New Ways to Spice Up Your Chicken Wings An essential element of game day festivities, chicken wings are practically sacred food in this country. They’re economical, easy to cook and extremely versatile. Here are three of my favorite ways to dress them up. One-Pot Sticky Chicken Wings I first discovered this recipe while in Penang,… Read More →
Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
Fiery Chipotle Wings By Andrew Zimmern Chipotle chiles in adobo sauce give these crispy fried chicken wings a smoky, spicy kick.
