A Well-Traveled Japanese Favorite By Andrew Zimmern The combination of sake, soy and butter is worth experimenting with. This dish is a well-traveled Japanese go-to favorite. It’s the most basic and often replicated izakaya clam recipe that I can think of. You’ve probably tasted it and not realized what the magical thrill ride was—it’s the… Read More →
Shrimp. Garlic. Pasta. Herbs. By Andrew Zimmern After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house for use on salads, vegetables, scrambled eggs, and pasta. There is no substitute for all of the great things that happen to pasta dishes like this shrimp capellini when… Read More →
A Mecca of Korean Cuisine Over the past decade, Los Angeles has become as famous for its food as it is for its celebrity sightings. It is also home to the country’s largest Korean population, and with them came incredible, authentic Korean cuisine in all shapes and sizes. Here are a few restaurants that won’t disappoint… Read More →
Andrew’s Kitchen Tips Advice from a Pro Some of Andrew’s best cooking advice from over the years, from how to cook the most flavorful shrimp to how to properly season a cast-iron skillet. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call… Read More →
An Impressive Debut After working in some of Chicago’s most prestigious kitchens—Charlie Trotter’s, Alinea and Schwa—chef Jake Bickelhaupt started an underground supper club, or “guestaurant,” called Sous Rising. With his wife Alexa Welsh, Bickelhaupt hosted Michelin-quality meals with a casual, dinner party feel in their Chicago apartment for nearly two years. In early 2014, Bickelhaupt and Welsh opened… Read More →
Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just… Read More →
Kotulk Daw By Andrew Zimmern Last year, I had the privilege to take part in a Kurdish meal of epic proportions in Nashville. The star of the 25-course meal was these dumplings. Kotulk Daw is made of three parts: The dumpling dough, the meat stuffing, and the soup (which at the end is really a… Read More →
Briny, Salty Oyster Hush Puppies By Andrew Zimmern I love to make these oyster hush puppies for a crowd at my house. There’s nothing easier than standing in my kitchen frying batches of these superb oyster treats. I use my electric tabletop skillet because it allows me to work on my center island and stay… Read More →
9 Brunch Recipes to Ring in the New Year New Year’s Day is for taking a deep breath after a few weeks of holiday celebrations, lazing on the couch with the family, and naturally, eating lots of good food. Here are a few easy brunch ideas to start your new year off right, from a… Read More →
From the culinary adventures of Bob & Sue By Bob & Sue We enjoyed three spectacular dinners and several memorable lunches from the best of Chicago: Grace Both the Fauna and Flora tasting menus included a number of dazzling presentations from a highly-trained kitchen staff. Among the highlights were Alaskan king crab in cucumber juice with… Read More →
I put bottarga on everything I can. By Andrew Zimmern For me, the intense salinity and oceanic funk of aged, dried mullet roe make it the perfect seasoning agent for most foods. Anything that likes salt loves bottarga. I like to grate it over pasta and finish with bread crumbs, but three times a week for… Read More →
From the culinary adventures of Bob & Sue By Bob & Sue August John Besh’s signature restaurant features high quality ingredients and creative tasting menus in a clubby setting. Recent choices included a preparation of three fois gras, spaghettini and tripe with a harissa and smoked tomato sauce, a feather like gnocchi with crab in… Read More →
No-Fail Soufflés By Andrew Zimmern The minute most home cooks hear the word soufflé, they recoil in horror. Don’t. These little gems are super easy, they always rise and never fall. I love to serve these spinach soufflés for dinner as a side with roast lamb or goat, or as a companion to a tart, mustardy salad… Read More →
My Favorite Cookie Recipes It’s the holidays. You’re bound to be invited to an annual cookie exchange, take goodies to the office, or be in charge of a Christmas dessert spread at some point. So we thought we’d help you out with my favorite cookie recipes, including a few classics from Minnesota State Fair blue… Read More →
7 Knives & Accessories You Want When it comes to gift giving, you can never go wrong with beautiful, useful kitchen tools. Here are a few of my favorites. For the avid entertainer: Forget the electric carving knife, this set is where it’s at. Great for carving a turkey, Christmas ham, a big brisket,… Read More →
Rum Negroni By the makers of Easy & Oksey Make Your Own Bitters Kit.
Recommendations for the Far Flung Faroe Islands Halfway between Iceland and Norway in the heart of the North Atlantic, the Faroe Islands have famously been described as ‘the windy edge of nowhere.’ The 50,000 Faroese who live among the 18 islands are proud descendants of a Viking culture that landed here 1,200 years ago. Centuries… Read More →
Brisket ‘a la Guida’ By Andrew Zimmern Serve this braised beef brisket with plenty of potato pancakes and noodle kugel.
Easy Homemade Toffee By Andrew Zimmern Our family friends shared this recipe with us a few years ago and I haven’t stopped making it since. It’s not easy for a new dish to become a favorite at holiday time (that’s a tough lineup to crack), but this treat is an easy, simple mind-blower that makes… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
Peruvian-Style Roasted Chicken By Danielle Walker Boasting of bold spices, a tangy kick, and crispy skin, this one-pot Peruvian-style chicken is sure to be a crowd-pleaser. My favorite part is the tender and flavorful sweet potatoes that lie underneath!
Danielle Walker Against All Grain Paleo author Danielle Walker explains how changing her diet saved her life, and they discuss why cooking is a spiritual experience. Plus, Molly shares her Pumpkin Pie story and Andrew tells us all about sous vide cooking. Try Danielle’s Peruvian-Style Chicken>>> Check Out: All things Danielle Walker (AgainstAllGrain.com) See: Molly’s Kitchen Snafu… Read More →
Rich Cinnamon & Sugar Cookies By Andrew Zimmern Three years ago in New Mexico, I met the Otero family. Steve orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3 feet wide over a wood… Read More →
Taste of the NFL founder Wayne Kostroski was recently honored with the Pedestal Award at this year’s Legends Invitational. The award recognizes former NFL players who are committed to giving back to their communities through philanthropic efforts. Kostroski, who was also the James Beard Humanitarian of the Year in 2010, is passionate about raising awareness… Read More →
Cookbook Gurus Brothers Matt and Ted Lee grew up in Charleston, South Carolina but attended colleges in Massachusetts. They so missed the foods from back home that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order Southern food company. When an editor of Travel + Leisure magazine asked them to write a story about road-tripping their home state… Read More →
Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re… Read More →
One of the Best Restaurants in North America Housed in a stunning example of classical Newfoundland architecture from the early 20th century and overlooking St. John’s harbor, Raymonds is widely considered the best restaurant in all of Canada. Chef and Newfoundland native Jeremy Charles pulls inspiration from the land and sea around him, showcasing the… Read More →
Francis Mallmann Mallmann on Fire Argentine chef Francis Mallmann joins Andrew & Molly to talk about his new book Mallmann on Fire and why we are returning to cooking outdoors. Plus, Molly makes a confession for Andrew. Watch: I MIGHT Boycott Bath & Body Works RANT! Check Out: Francis Mallmann on Instagram (@francismallmann) Questions We want to include… Read More →
Holiday Doughnuts By Zoë François and Jeff Hertzberg Adapted from Gluten-Free Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.
