Kale, Leek & Ricotta Bread Pudding
Kale, Leek & Ricotta Bread Pudding By Claire Ptak This savory bread pudding was inspired by one of my favorite pasta sauces. Recipe excerpted from The Violet Bakery Cookbook by Claire Ptak.
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Buttermilk Banana Bread
Buttermilk Banana Bread By Claire Ptak For the first five years of Violet, I resisted adding banana bread to the menu. It always seemed to me like something you only made at home, with old bananas. I am not a huge fan of banana and, indeed, was never a huge fan of cake made from them.… Read More →
Taste Atlas: Johannesburg
Devour Johannesburg A lively and diverse city, Johannesburg—known by locals as Jozi, Jo’Burg or Joeys—is the largest city in South Africa. With a history chock full of crime and decay, the city’s future is heading in a different direction. An influx of creative energy has tourists eager to visit and the city is coming back… Read More →
Nan-E Barbari
Nan-e Barbari By The Hot Bread Kitchen One of our most dramatic-looking breads is nan-e barbari, a 14-inch/35cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. This… Read More →
Music City: Rachele Lynae’s “Quicksand”
While filming in Nashville for the Music City Food + Wine Festival last September, I had the opportunity to hang out with the sensational Rachele Lynae. Rachele is one of the hottest young crossover country talents I’ve heard in years. She’s got a musical growl that could scare a grizzly bear and she’s as down… Read More →
The Best Beef Stroganoff
Traditional Beef Stroganoff with Fingerlings By Andrew Zimmern Many Americans associate beef stroganoff with a gloppy school cafeteria lunch or a Betty Crocker slow cooker meal. But this recipe, made with beef tenderloin and flavorful mushrooms, will blow you away. It follows the flavor profile of a traditional Russian stroganoff, a creamy sauce rich with… Read More →
Tasting Thailand with Migrationology
While filming in Bangkok this past fall, I had the distinct pleasure of hanging with Mark Wiens, a prolific video blogger in Southeast Asia who also happens to be a Bizarre Foods mega-fan. Together we visited the Dusit area of Bangkok and dined at Soei, an amazing off-the-radar restaurant that should be on everyone’s must-visit list. P’soei Kurtcharoen… Read More →
Morning, Noon & Night in Reykjavík
Where to Eat in Iceland’s Capitol By Devan Grimsrud Reykjavík is many things. It’s a port city, the capital and largest city in Iceland, and the northernmost capital in the world with a latitude of 64°08′ N (I would know as my only memento from the touristy gift shop was a magnet stating this very… Read More →
The Most Bizarrely Named Places on the Planet
What’s in a name? We compiled a list of some of the most bizarrely named places on the planet. I mean there really is a Fucking, Austria just two miles east of the German border. Actually pronounced to rhyme with “booking,” the tiny town of Fucking is most famous for its traffic signs. British and American soldiers who… Read More →
Tips for Cooking with a Wok
Wok Cooking Essentials Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Because of its unique shape,… Read More →
Hot Crab & Artichoke Dip
Easy Party Dip By Andrew Zimmern Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it.
16 New Year’s Eve Hor d’Oeuvres
Appetizers for a New Year’s Eve Bash Skip the pricey pre-fixe menus and over-crowded bars, and host your own New Year’s Eve soiree. There’s no better way to ring in the new year than a spread of finger foods and a house full of friends and family. Here are a few of my favorite hor d’oeuvres, from… Read More →
5 Questions: Roger Porter
Eating Words: A Norton Anthology of Food Writing Edited by literary critic Sandra Gilbert and professor and award-winning restaurant critic Roger Porter, Eating Words is a vast volume of exquisite food writing, from Biblical times through modern day. It’s a historically and conceptually diverse anthology, that goes beyond mere consumption and explores food’s relation to politics,… Read More →
Georges Blanc in Vonnas, France
Delicious French Comfort Food By Bob & Sue Picking the one greatest comfort food restaurant in the world would be challenging. But in France, naming the best Michelin 3 star comfort food restaurant might quickly focus on George Blanc, east of Macon. This is because of its two great signature dishes known for the simplicity… Read More →
Gluhwein
Mulled Red Wine Gluhwein, or a spiced red wine, is a popular warm beverage at European Christmas markets. A German tradition, the very smell of gluhwein will put you in the holiday spirit, as the cinnamon, clove and orange fragrance wafts through your kitchen. This recipe can easily be doubled or tripled for a big crowd.
Company Chocolate Cake with Chocolate Ganache
The Ultimate Chocolate Dessert By Andrew Zimmern This is the chocolate cake recipe you need in your back pocket: dense, moist, rich and coated in a decadent chocolate ganache. Feel free to decorate the top however you’d like—raspberries, strawberries, chocolate shavings, truffles—or leave it plain. To make easy truffles, put the leftover ganache in the… Read More →
Breakfast Hash with Ham, Potatoes & Apples
Ham & Apple Breakfast Hash By Andrew Zimmern This easy yet satisfying breakfast hash is the perfect use for leftover ham after a big holiday feast. It hits all the right notes; salty bacon and ham mixed with sweet apples, and a little spice from the cayenne.
Just Mayo Overcomes F.D.A. Hurdle
A few years back I met Josh Tetrick and his amazing team at Hampton Creek Foods. Over the years, I have pushed hard to tell this company’s story. I think their mission is not only aligned with mine, but also that they are the perfect definition of everything a modern food company should be. Last… Read More →
Fresh Ham with Maple Bourbon Glaze
Maple-Bourbon Glazed Ham By Andrew Zimmern A fresh ham hasn’t been salted, cured or brined; it’s essentially a pork roast, using the entire leg of the pig. Be sure to make a cross hatch on the skin, so that the heat and seasoning penetrates the meat. Once it’s done cooking, you’re left with an irresistible… Read More →
Taste Atlas: Buenos Aires
Devour Buenos Aires A Latin American city heavy with European influences, Buenos Aires is the best of both worlds. Equally confident and classy, there’s no question why it’s the most visited South American city. A unique cultural life thrives here, from the old-timey cafes, European architecture and bustling streets to the devoted soccer fans and… Read More →
Beaujolais Nouveau Braised Duck Legs
Red Wine-Braised Duck By Andrew Zimmern My friend Vincent Francoual made this duck dish for me years ago in his kitchen. I adapted and changed it a bit, but he reminded me of how simple it is to make a great duck dish with the humble leg. Reminiscent of a coq au vin, this rich,… Read More →
A Christmas Fruit Cake You’ll Love
Christmas Boiled Fruit Cake By Andrew Zimmern When I went to Newfoundland last year, I went to Bidgood’s Market and ate fruit cake—boiled fruit cake, to be precise. It had a very profound effect on me. I raced home, tinkered a little with some recipes and developed this gem. It’s the perfect tea bread for… Read More →
Porchetta Sliders with Gruyere & Caramelized Onion
Mini Porchetta Sandwiches These delicious sliders make use of leftover porchetta, paired with a gooey gruyere and caramelized onions. If you don’t have porchetta, try roasted pork shoulder, ham or pulled pork.
Porchetta Banh Mi with Fish Sauce Caramel
The Ultimate Banh Mi By Andrew Zimmern If you made this porchetta last night, then this banh mi sandwich is just one amazing way to use up any leftovers. I love the contrast of textures and flavors here, tangy crisp vegetables and rich pork topped with a nice salty punch from the fish sauce caramel. And if you… Read More →
How to Roast a Porchetta
Moist, Savory & Superb Porchetta By Andrew Zimmern I had the pleasure of watching the undisputed king of porchetta, Vitaliano Bernabei, prepare this beautiful pork masterpiece when I filmed Bizarre Foods in Rome. We start with a slab of pork loin and infuse it with a blend of dill, sage, sea salt, celery seed, orange peel,… Read More →
Food Lovers Gift Guide
Gift Ideas for the Cook in Your Life From fun stocking stuffers and edible indulgences (Roe Caviar, I’m looking at you), to inspiring cookbooks and splurge-worthy kitchen gadgets (who doesn’t want a high-powered blow torch for the perfect golden sear?), here is my gift giving guide for 2015. • • • EAT & DRINK READ … Read More →
Kitchen Experiments: Make Kimchi at Home
DIY Kimchi I’m obsessed with fermented foods, from sauerkraut and pickles to kombucha and kimchi. I visited Mama O’s Kimchi headquarters in Brooklyn on an episode of Bizarre Foods and was instantly hooked. Kheedim Oh started Mama O’s in 2008 because he was craving his mom’s homemade kimchi he grew up on. Made with garlic,… Read More →
Dill Marinated Herring
Inlagd sill By Darra Goldstein Scandinavians take the excellence of their pickled herring for granted, and it’s not unusual for people to make it at home, following the basic formula of the 1-2-3 lag (solution) that calls for 1 part distilled vinegar to 2 parts sugar and 3 parts water. But here’s the rub: Scandinavian… Read More →
Roasted Oysters with Fresh Cheese
Ristede østers med friskost By Darra Goldstein One of my favorite food memories is walking out onto the mudflats on the island of Fanø on Denmark’s west coast with my friend Eja and oysterman Jesper Voss on a chilly November morning. Jesper carries a permit to dig the thousands of oysters that poke up out… Read More →
5 Questions: Kevin Bachhuber
The Country’s First Edible Insect Farm Kevin Bachhuber founded Big Cricket Farms in Youngstown, Ohio in 2014 in response to growing water shortages, the rising costs of protein production and a simple love of eating insects inspired by a trip to Thailand. Big Cricket Farms is the first government certified food grade insect farm in this… Read More →