Easy & Oskey’s Cobra Kai Cocktail
Cobra Kai By Easy & Oskey Bitters This recipe for a tart, spicy Cobra Kai is a perfect use for the Easy & Oskey Habanero bitters.
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Traditional Hot Chicken
Nashville’s Beloved Bird By Timothy Charles Davis Most every hot chicken devotee has his or her own recipe, and the ingredients are always closely guarded. This hot chicken recipe is traditional in flavor and spice but includes dry mustard and sugar. While mustard and sugar don’t pop up in many published recipes, I wouldn’t be… Read More →
Hot Tempeh
Nashville Chefs Create a Vegetarian Hot Chicken By Timothy Charles Davis After being made aware of my interest in Nashville-style Hot Chicken, I’ve had countless friends tell me that they want nothing more but to try a piece of the fiery foul but that doing so would effectively put the kibosh on their vegetarian/vegan lifestyle. I’m sympathetic… Read More →
Senegalese Summer Rolls with Peanut Ginger Sauce
Senegalese Summer Rolls By Pierre Thiam This recipe is obviously inspired by the classic Vietnamese summer roll. Senegal saw a wave of Vietnamese immigrants around the time of the First Indochina War while Vietnam and Senegal were both still under French colonial rule. Nems, our take on fried Vietnamese spring rolls, are a beloved staple… Read More →
Taste of the NFL: Party with a Purpose
Taste of the NFL’s Party with a Purpose February 6, 2016 at San Francisco’s Cow Palace Born at Super Bowl XXVI, Taste of the NFL rallies the country’s top chefs, celebrities and athletes to raise money in support of food banks throughout the United States. On the eve of the Super Bowl, chefs and… Read More →
Pan-Fried Sea Bass
Senegalese Firire By Pierre Thiam Firire, a corruption of the French frire (“to fry”), is what we call fried fish in Senegal. You can use fish fillets if you don’t want to deal with fish bones, but in Senegal, we like to eat with our hands, grabbing the head or the tail of the fish… Read More →
5 Questions: Josh Friedland
A Way with Words An award-winning food writer and creator of the long running blog The Food Section, Josh Friedland was the man behind one of Twitter’s greatest mysteries—the elusive and satirical personality mash-up known as @RuthBourdain, which won a James Beard Award for Humor. He’s dropped the alternate persona, and has now authored a new… Read More →
Chocolate Bread Pudding with Creme Fraiche
Decadent & Delicious By Andrew Zimmern It’s getting colder outside and you need a dessert like this chocolate bread pudding in your repertoire for the upcoming months. Go ahead, you know you want this. I don’t think there’s anything more I can add.
Tlacolula Market in Oaxaca
A Diverse Collection of Oaxacan Food Oaxaca is Mexico’s undisputed culinary capital, and the birthplace of some of the richest traditions on the planet. Every Sunday the communities of the central Oaxacan valley converge on the Tlacolula market to buy and sell one-of-a-kind Oaxacan staples. This is one of the oldest markets in North America, and a direct… Read More →
My Hometown: Ed Lee’s Louisville
Ed Lee’s Top Picks for Louisville You may recognize chef Edward Lee from his television appearances—Top Chef, Mind of a Chef (for which he earned an Emmy nomination), Iron Chef America, to name a few—but he’s more than a TV star. His brilliant cooking at 610 Magnolia has landed him four nominations for Best Chef: Southeast… Read More →
Chinese Spicy, Sweet & Sour Lamb Chops
Chinese Lamb Chops By Andrew Zimmern Here I’ve combined two of my favorites—Chinese food and lamb—in one easy recipe. And who doesn’t love lamb racks cut into easy-to-eat mini caveman chops?
Taste Atlas: Munich
Devour Munich The capital of Bavaria, Munich is full of impressive architecture, world-class art, and prosperous industries. Home of Germany’s renowned Oktoberfest celebration, there’s a lot more to Munich than huge beer gardens and lederhosen. Bike through the old town, visit Frauenkirche, and indulge in various Bavarian meals that you simply can’t find outside of this region. From… Read More →
The Good Acre Grand Opening
The Good Acre Food Hub Open House Friday, October 30th The mission of The Good Acre is to enhance how food is grown and shared in the Twin Cities region, to improve marketplace opportunities for diverse independent farmers, and to increase access for all consumers to healthy, locally-grown fresh produce. The acre of land next… Read More →
Kabocha Squash Soup with Toasted Pepitas
Cook Like a Master Chef By Graham Elliot Every bite of this squash soup tastes like autumn. Kabocha squash is so satisfying because of its rich squash-i-ness—and I like that it’s not as well known as butternut and acorn squashes. Plus, it’s fun to say. You can use another fall squash for the soup, but… Read More →
Alex Stupak’s Tacos al Pastor with Salsa Roja
Tacos al Pastor By Alex Stupak Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can… Read More →
How to Make Corn Tortillas
Corn Tortillas By Alex Stupak It’s hard to call something with only one ingredient a recipe. Making tortillas is really just a method, and getting it right depends on a lot of little details. Make enough tortillas, and you’ll learn to intuit when your dough is too dry or too sticky, as well as how… Read More →
A Discussion About Creativity & Innovation in the Kitchen
Ferran Adria, Jose Andres & Andrew Zimmern on the Creative Process On October 9, the Minneapolis Institute of Art welcomed Ferran Adrià, the world-renowned chef behind Spain’s avant-garde elBulli, his protégé and award-winning chef José Andrés, and yours truly for a discussion on creativity and innovation in the kitchen. The panel was part of a weekend of activity celebrating… Read More →
The Zahav Lamb Shoulder
The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.… Read More →
Recipes Inspired by Bizarre Foods
Starting with episode one, Bizarre Foods has been all about increasing our capacity for patience, tolerance and understanding by studying food in other cultures. That’s why we put a family meal in every single show we make because all of us can relate to sitting down to a meal with our family members. We can relate, even if… Read More →
Grilled Prawns with Recado & Tomatillo Salsa
Grilled Prawns with Recado & Tomatillo Salsa By Andrew Zimmern My demo at the Grand Tasting at Pier 94 was a blast. I made Mexican-style grilled prawns in honor of our NYCWFF Destination of the Year, Mexico, a country whose food is second to none in terms of regionality, depth and quality.
My Hometown: Jose Enrique’s San Juan
Jose Enrique’s Top Picks for San Juan Jose Enrique is one of the biggest names in Puerto Rican cuisine. Two years ago, he became the first Puerto Rican honored as one of Food & Wine’s Best New Chefs, and in 2013 and 2014 he was a semi-finalist for the James Beard Foundation Best Chef South award. Enrique’s… Read More →
Auction Item of the Year!
Minneapolis Taste of the Nation I want people to come to the Share Our Strength dinner on Sunday evening with a big check in hand to raise money to fight hunger in America. In an effort to shatter our records and help Minnesotans get food on their tables Chef Tim McKee of La Belle Vie… Read More →
Apple Crumb Cake
The Best Dessert for Fall By Andrew Zimmern I make this delicious apple crumb cake throughout the whole Minnesota apple season; it’s one of my favorite autumnal treats. Chock-full of apples, it’s super moist, fruit-forward and really easy to make. I’ll put streusel on anything—I’m obsessed—but it tastes especially great on this cake. And don’t worry… Read More →
Gilles Verot
Charcuterie from a Master Culinary Craftsman With two charcuterie shops in Paris and chefs from New York to London seeking out his meat arts for their Michelin-starred menus, chef Gilles Verot is the first charcutier to become an international super star. He’s the third generation in a family of charcutiers, bringing traditional country foods onto center stage… Read More →
Cider-Glazed Squash Toast with Manchego & Spiced Pecans
Squash Toast with Manchego & Spiced Pecans By Raquel Pelzel Garam masala is a toasty northern Indian spice blend made from a slew of spices, seeds, and leaves including (but not limited to) cumin, coriander seed, cinnamon, cloves, peppercorns, bay, and even dried rosebuds. The blend is an ideal foil for fall ingredients, like mulled… Read More →
Cumin-Roasted Carrots & Muhammara Toast
Cumin-Roasted Carrots & Muhammara Toast By Raquel Pelzel This toast is a homage to one from Chef Dan Kluger: a cumin-roasted carrot and avocado salad that took New York City by storm. Here, the carrots are roasted with cumin and honey and then heaped over muhammara, a tangy walnut spread made with sweet-tart pomegranate molasses.… Read More →
5 Questions: Raquel Pelzel
Reimagining Bread & Butter A seasoned writer and recipe developer, Raquel Pelzel started her food career in pastry school before landing a gig in the test kitchen at Cook’s Illustrated and later moving on to Tasting Table as a senior food editor. She’s co-authored 20 cookbooks—including the James Beard award-winning Quick Recipe and the James Beard… Read More →
Essential Tips for Braising
4 Rules for Better Braising Everyone loves to braise, and the mythology indicates that it’s easy, but it’s not—it’s simple (and there is a difference). But for everyone who thinks that braising is forgiving, I would remind you of the last dried-out pot roast you’ve eaten. Here are some handy tips for braising. Brown well.… Read More →
Braised Pork Shanks with Miso
A Zimmern Comfort Food Classic By Andrew Zimmern These braised pork shanks are the ultimate comfort food for me, hybridizing my favorite Asian flavors and techniques. They are even better the next day after a rest overnight in the fridge.
Villa Spiza
Deeply Rooted to the Land & Sea Located on Croatia’s beautiful Dalmatian coast in the ancient city of Split, Villa Spiza is one of my favorite restaurants in the entire world. With wooden beams and exposed stone walls, it’s a cozy pint-size neighborhood taverna within the palace walls that holds only a handful of guests at… Read More →