Two Locations of Andrew Zimmern’s Canteen at the New Vikings Stadium I’m really excited to bring amazing food to Vikings fans, guests of U.S. Bank Stadium and anyone visiting what I think is the best sports facility in the world. The brand new stadium will have two outposts of Andrew Zimmern’s Canteen, alongside local favorites Revival… Read More →
The Best Thing I Ate Last Week By Andrew Zimmern When I was about to start recording The Moment podcast with my friend Brian Koppelman last week, he whipped out a box of The Doughnut Project doughnuts for me to try. TDP is a new shop in NYC, and the beet and ricotta donuts are insane, as… Read More →
Austin City Bites By Bob & Sue A weekend in the country’s fastest growing city (which embraces its reputation for being weird, as well as the Live Music Capital of the World) included memorable dinners at a prominent food critic’s three favorite restaurants: Qui Credit: Nicolai McCrary Philippine native Paul Qui delivers an eclectic combination of… Read More →
How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh soft shell crabs. This is the time of year to avoid the frozen blue swimmer imports that seem to populate every crab shack and sushi bar during the rest of the year. May is… Read More →
Easy Soft Shell Crabs By Andrew Zimmern I set my culinary calendar for May’s soft-shell crabs and eat them as often as I can. Freshness is key to the success of a simple dish like this. When taken straight from the water, the intense saline brightness is oyster-ish in flavor, the textures are singular and the meat… Read More →
The Best Thing I Ate Last Week By Andrew Zimmern In Nicosia, Cyprus, the world’s last remaining occupied and divided city, there is a small café called the Berlin 2 Wall. They serve a simple set meal with plenty of mezze—from snails to tahini, from tomato and feta salad to brined caper branches dressed with… Read More →
Broiled Shrimp with Tomatoes & Feta By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
The Navigator’s Table Heads to Nashville In this episode of The Navigator’s Table, I’m hosting a celebration of all things Nashville. I’ve invited Carla Hall, Rachele Lynae, Kahlil Arnold, Pat Martin and Sarah Gavigan to dish on their favorite Music City eats. From classic meat n’ threes and hot chicken to cutting edge cuisine, this city… Read More →
Rustic Perfection Chef Jonathan Waxman’s 13-year-old West Village restaurant is as casual and gorgeous as he is… no joke. My pal of many decades is in his prime, swarthy, and greyed out like a sexy Gandalf. In fact, Waxman just won a Beard Award for Best Chef NYC thanks to his culinary wizardry—you see what… Read More →
Rhubarb Marmalade with Figs & Lemon By Madeleine Hill I love rhubarb. As a child I was often wielding the bracingly tart stalks dipped in sugar after a trip to the farmers market; it’s one of my favorite snacks. My garden now grows rampant with rhubarb, which thrives in the damp, cool Minnesota spring. Looking for… Read More →
Kimchi Pancakes SUNSHINE TAVERN, PORTLAND, OR A pancake isn’t always just a pancake; in the hands of the right chef, it can be something truly surprising and different. Exhibit A: a crispy, golden, savory number courtesy of chef Jenn Louis. At first glance, it appears innocuous enough, but one bite tells you you’ve moved into… Read More →
Help Support Snowbate Snowbate is a vital incentive program for the production industry in Minnesota. These rebates keep film and commercial production in the state, creating jobs and exposure for tourism. We are in the final weeks of this year’s legislative session. Right now, there’s a bill in the Senate that includes additional funds for Snowbate. Meanwhile,… Read More →
Shrimp and Grits HOMINY GRILL, CHARLESTON, SC When everyone tells you to go to one place for one dish, you don’t ask questions: you just get in the car and drive. That was the case with the shrimp and grits at Hominy Grill. An ingredient introduced to Southern cooking by Native Americans, grits are often… Read More →
Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread. Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles.… Read More →
Chilaquiles with Fried Eggs By Andrew Zimmern I like to serve this classic Mexican morning fare for dinner with my tomatillo-avocado salsa on the side.
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 18 surefire ways to celebrate the mothers in your life. Go ahead, give her what she’s craving, whether it’s… Read More →
Migas Tacos TACODELI, AUSTIN, TX Why is Austin such a breakfast taco town? “You have all kinds of people needing to eat at all different times,” Roberto Espinosa told us at Tacodeli, a chain he started in 1999. Originally a schoolteacher, Mexico–born Espinosa opened the first branch and has watched his business grow every year.… Read More →
Shrimp Rolls with Bacon, Mango & Avocado By Pati Jinich If I ever open a restaurant, this will be one of the top items on my menu—a shrimp roll on a soft bun, with bacon, sweet-tart chunks of mango, and creamy bites of avocado tossed in a thick, smoky vinaigrette made with a judicious amount… Read More →
Slightly North of Broad By Bob & Sue Flying only slightly under the radar of the big name chefs in town, Frank Lee delivers innovative fare representative of the best in Carolina Low Country cooking. The seasonal soft shell crabs are crusted in cornmeal and served on green pea coulis with a green garlic custard and… Read More →
Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón By Pati Jinich Although we don’t think of pine nuts when we think of Mexican cooking, they are definitely part of the culinary landscape (used most often in sweets). But they are one of my favorite ingredients, and they work very well for… Read More →
Chocolate Chewy Meringues Michelle Gayer, chef and owner of Minneapolis’ acclaimed Salty Tart bakery, shares her recipe for chocolate meringues. Soft, chewy and rich with decadent chocolate on the inside with a crispy exterior, these meringues are the perfect, easy dessert.
Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.
Scallop in its Shell with Jamón By Alexandra Raij Cucharillas are pintxos served in spoons, often of the Chinese soup spoon variety. If you’re lucky enough to have access to the incredible Taylor Bay scallops farmed on Cape Cod, I recommend using them and portioning three scallops per shell or spoon. Served nearly raw, the… Read More →
Paprika-Marinated Pork Loin Roast By Alexandra Raij It isn’t elegant or even particularly gourmet, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. In our family, it’s a recipe we return to again and again, as both kids and adults like it. It gives and accepts flavor, and… Read More →
Frozen Strawberry Custard with Lemon Curd By Andrew Zimmern Nothing to me is as superb as homemade strawberry ice cream. Years ago, I swirled in some homemade leftover lemon curd and a new taste treat was born. This one takes a little work and a little forethought, but it is so so so worth it.… Read More →
Tips & Tricks for Tastier Vegetables Working with vegetables seems easy. It’s not. What it is, though, is simple. Keep a few things in mind and dishes like my vegetable barigoule become easier and tastier. • • • Add layers of flavors and texture when cooking vegetables. Peas are delicious. Why not smear a large bowl… Read More →
How to Buy & Store Asparagus Look for tight tips and small leaves on the side of the stalk that cling to its body. The cut end should be moist, not frayed, browned or dry. Spears should be smooth, not wrinkled. Storing asparagus is simple: keep them standing in a few inches of water in… Read More →
Second Chances Scholarship The James Beard Foundation is now accepting applications for its 2016 Scholarship Program, with more than $750,000 in financial aid available for food studies, culinary arts, wine studies and more! Established in 1991, the James Beard Foundation Scholarship Program assists aspiring and established culinary professionals who plan to further their education. Devoted to celebrating,… Read More →
Traditional Southern Fried Chicken By Andrew Zimmern Soaking the chicken in buttermilk overnight ensures the meat will stay tender and moist, and adding a couple of tablespoons of my Lemon & Shallots seasoning to the marinade will give it an extra flavor boost. I love to serve this classic fried chicken recipe with crispy twice-fried… Read More →
My new show Driven by Food gets a one-time-only preview, Tuesday night at 10|9c on Travel Channel. I’ve logged nearly 3 million miles over the past 20 years, and along the way I’ve learned that the best way to understand a culture is to share a meal with the locals. The first local I usually meet is a cab driver. In the… Read More →
