Surf & Turf at the Cultivate Festival For my demo at this year’s Cultivate Festival in Kansas City, I’m cooking what I call street food surf and turf, a winning combination of crispy garlic short ribs and char-grilled chili shrimp. Invite friends over for some cocktails and a snack…serve this street food surf and turf along with… Read More →
Kansas City Competitive Barbecue Once known for its stockyards, Kansas City is still famous for its incredibly diverse barbecue scene. It’s a barbecue obsessed town, with dozens of restaurants serving amazing ribs, burnt ends, pulled pork and brisket. But I found that some of the best barbecue is in the backyard smokers getting ready for the competition circuit. Here,… Read More →
Grilled Mahi Mahi with Mango Relish By Andrew Zimmern This easy citrus-marinated mahi mahi with sweet-and-sour mango relish has all the right components for a fresh, summery meal. Serve it with island rice and a salad, or with tortillas for taco night.
The Best Thing I Ate Last Week? Dinner at Upland in New York City. By Andrew Zimmern Justin Smillie’s Upland is as impressive a dining experience as New York offers. Here, serious food intersects with a rambunctious and spirited environment in a thoughtfully designed and beautifully lit space. Credit: Corry Arnold The five lettuce Caesar salad… Read More →
Where to Eat Tuna Eyes in Okinawa Japan’s version of a neighborhood bar, the izakaya has been an integral part of the country’s culture since the 1600s. They were the original gastropubs, serving shareable tapas-style small plates to sake-soaked patrons way before it was the trend. Today, izakaya specialties are some of the most beloved… Read More →
Stir-Fried Crabmeat and Sweet Corn By Floyd Cardoz This quick stir-fry doesn’t need any accompaniment—it stands on its own beautifully. It can be served hot from the skillet, or you can chill the corn base and then fold in the crab and tarragon to serve as a satisfying salad. Spoon it into baked mini tart… Read More →
Classic Sicilian Caponata By Andrew Zimmern Caponata is a wonderful Sicilian snack made with sweet and sour roasted eggplant, onions and tomatoes. If you have a lot of eggplants to use up, I suggest making a big batch of caponata and canning or freezing the leftovers. You’ll thank me mid-winter when you open up a jar… Read More →
I received this note from a dear friend of mine, Cecile Raubenheimer. She’s participating in the Trek4Mandela to raise funds for a charity called Caring4Girls. It’s an amazing step towards helping young women in Africa. Read more about the initiative below, and support their expedition if you can. • • • Dear Friends, The time… Read More →
Honest Puerto Rican Food in the Bronx An international community of settlers, the Bronx celebrates diversity everywhere you look. Today, as immigrant success stories become the new norm, the borough is a far cry from the symbol of decay it represented a few decades ago. And with such a vibrant and constantly evolving immigrant community, it’s easy to stumble… Read More →
The Best Thing I Ate Last Week I had meals at some amazing places this week on my clam shack tour, but the best clams were at the Clam Box in Ipswich. Woodman’s was a close second, but the ones at Clam Box were perfect. It helped we went at 4pm when no one was there.… Read More →
Series premiere kicks off in Rio de Janeiro on Tuesday, August 16 at 9 p.m. ET/PT Any time I travel, to a new destination or an old favorite, I always walk out of an airport and get in a car. Local drivers are the first people I converse with about where I am and what… Read More →
Almejas y Langosta Enchilado By Andrew Zimmern This Floribbean-Cuban-inspired enchilado is especially delicious on a cool summer evening when the shellfish is at its peak. It’s typically served over rice, but I always serve it over rigatoni, ditali or other similarly shaped pasta to soak up all the sauce. Take note: this recipe makes a… Read More →
The Best Thing I Ate Last Week Start with fresh, cold, glass-bottled cream from a local dairy—thick and so clotted under the cap you have to break the buttery seal with the back of a spoon before you can pour it out—sweetened with sugar and vanilla, and beaten to stiff pillowy peaks. Add fresh strawberries… Read More →
Celebrating North Carolina’s Culinary History Chef Vivian Howard worked in New York City at Wylie Dufresne’s WD-50 and Jean-Georges Vongerichten’s Spice Market before packing up and heading home to Kinston with her husband to open Chef & the Farmer. Like many residents of Eastern North Carolina, chef Howard has an ingrained pride for her rural… Read More →
Why Everyone Loves Au Cheval By Bob & Sue The best hamburger in Chicago? In the United States? That is what the Food Network claims. Three patties seared at 500 degrees with cheddar cheese, bacon belly, egg, kosher pickles and a dijonaise sauce. Millenials, hipsters and baby boomers all love this funky, fun place with… Read More →
Making Fresh Goat Cheese is Easy. Ever wanted to make your own cheese but just didn’t have the time, materials or knowledge to do so? Well, this is the perfect cheese for beginners because it doesn’t require rennet or cultures. It’s very mild and soft, similar to ricotta. Use it to spruce up a weeknight salad, spread it… Read More →
Blueberry Pie with Lattice Crust By Andrew Zimmern Flavored with orange zest and cardamom, this pie is a great use for summer’s plump, juicy blueberries. As far as pie fillings go, this one is pretty easy—no pitting, peeling or slicing required.
Chez Amy takes Dakar’s multi-cultural influence to an inspiring level. The French colonization of Vietnam, Lebanon and Senegal left a definitive stamp on Senegalese cuisine. At Chez Amy, you can experience a confluence of the country’s colonial influences in one amazing bite. The hole-in-the-wall food stand near Dakar’s Castor Market sells a few of Senegal’s favorite… Read More →
7 Ways to Hone Your Cooking Skills I sit down with Disruption Mag to discuss seven things that’ll change the way you think about cooking, from tasting your food at every stage of the process to practicing the correct ways to cut your ingredients. For more, visit disruptionmag.com.
Easy Grilled Trout with Prosciutto By Andrew Zimmern This is my go-to recipe for fresh-caught trout. A simple, satisfying summertime meal, make this at your cabin, campsite or in your backyard.
The Best Thing I Ate Last Week The best thing I ate last week was a simple taco plate at Pineda’s on East Lake Street in Minneapolis. I was shooting a pilot for a new series we’re developing for Travel Channel and I had a 10 minute break. Realizing I was a block away, I… Read More →
Bizarre Foods with Stephen Colbert It was an honor to be a guest last night on The Late Show with Stephen Colbert. I can cross that off my bucket list now. We tried a buffet of interesting dishes featured in the 10th season of Bizarre Foods, starting with a a classic meat stew from Spain with every… Read More →
Bananas Foster By Andrew Zimmern Bananas foster was invented at Brennan’s in New Orleans a long time ago; there are very few recipes that can be traced back to a single moment in time. I like to use whisky because it cuts the sweetness, but feel free to use rum or even banana liqueur like… Read More →
Microwave Orange Custard Pie By Andrew Zimmern Want to make a fun dessert and all you have is a microwave? This orange custard pie is your solution.
Reinventing Offal Dishes Forgotten for Decades Javi Estevez has created something truly unique in Madrid’s upscale Chamberi neighborhood, a modern tasca (or tavern) devoted to serving locally-sourced offal. The 32-year-old chef is reigniting a passion for ingredients and dishes made popular during the post-war era of his grandparents’ generation. An obsession for creating dishes from other… Read More →
It’s time to take your burgers to the next level. Think you make the best burgers on the block? There’s always room for improvement. Sign up for my newsletter and receive my free guide for building a better burger, including exclusive recipes and tips for grilling, griddling and grinding your own beef blend. Subscribe to… Read More →
Jamaican Hibiscus Punch By Andrew Zimmern Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.
Mind-Bending Combinations of Flavors & Textures By Bob & Sue Now in expanded space off First Street in the East Village, Momofuku Ko has been one of New York City’s most challenging reservations for the past eight years. With a cook centric open kitchen where diners face each other at a U-shaped counter, Chef David… Read More →
Chicken Paillard with Panzanella Salad By Andrew Zimmern This panzanella salad set atop a grilled chicken paillard is a recipe I used on restaurant menus in NYC in the 80s! Good food is always good. Improvising with the panzanella salad is never a mistake. Try adding arugula, watercress, or whatever fresh vegetables look good at the… Read More →
Homemade Dashi Broth By Jennifer McGruther A traditional base for soups in Japan, dashi is made from seaweed and bonito flakes, or shaved flakes of dried skipjack tuna, which you can find at many supermarkets and health foods stores as well as Asian markets. Mild in flavor, dashi makes for a clear broth with faint, subtle… Read More →
