Homemade Thai Red Curry Paste
From-Scratch Curry Paste By Andrew Zimmern Homemade red curry paste is so much better than the store-bought stuff and keeps forever in the fridge. So why not do it from scratch?
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Easy Thai-Style Cucumber Salad
Refreshing Cucumber Salad with Peanuts & Cilantro By Andrew Zimmern This classic, sweet-and-sour Thai-style cucumber salad is the perfect warm-weather side dish.
Top 5 Most Popular Recipes
My Most Popular Recipes Ever From addictive sticky chicken wings to the most perfect key lime pie I’ve ever tasted, here are five tried-and-true recipes that I make all of the time. Turns out, you all love them as much as I do. 1. One-Pot Chinese Chicken Wings I first had this dish in… Read More →
Google Talk: The Broken Food System
Fixing Our Broken Food System In April, I had the opportunity to speak at Google headquarters in New York City about an issue I’m very passionate about, the country’s broken food system. Eating well is a class issue in America, and we need to do something to change it. We need a real food system in this… Read More →
Grilled Flank Steak with Chimichurri
Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil… Read More →
The Best Recipes for a Memorial Day Barbecue
15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer. • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game
Smoked Turkey Legs
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
Andrew Zimmern’s Canteen at U.S. Bank Stadium
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 →
Beet & Ricotta Doughnuts from The Doughnut Project
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
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 →
Soft-Shell Crab 3 Ways
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 →
Pan-Crisped Soft Shell Crabs with Lemon & Herbs
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 →
Spit-Roasted Pork & Lamb Sausage in Cyprus
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
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 Nashville
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 →
Barbuto
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
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
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 →
Snowbate Funding in Jeopardy
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 →
Hominy Grill’s Shrimp & Grits
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 →
5 Unique Salsas for Cinco de Mayo
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 Salsa Roja & Fried Eggs
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.
18 Ways to Make Mom Happy
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
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, Mango & Avocado Rolls
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
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 →
Asparagus, Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce
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 →
Michelle Gayer’s Chocolate Chewy Meringues
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.
Vegetable Hash of Ramps, Fava Beans & Morels
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 Ibérico Fat & Soy-Sherry-Ginger Vinaigrette
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 →