Classic Spring Lamb By Andrew Zimmern One of my favorite rites of spring is the first lamb dinner of the season. Lamb shoulder is best in a slow braise, melting the fat and connective tissue. To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a… Read More →
What’s in the Box? There is something incredible inside of this box of the day. Find out what it is. SPOILER ALERT Find out more about Hampton Creek Foods.
Authentic Michoacán Cuisine Owned and operated by the Rojas family, Revolver Taco Lounge in Fort Worth serves some of best Michoacán food you can find outside of Mexico. As immigrants continue to arrive, open restaurants and sadly often over-adapt flavors to gringo palates, it becomes surprisingly difficult to find traditional and authentic Mexican food…even in Texas. Pride,… Read More →
Oeufs Sanguinette By Andrew Zimmern This recipe is from my demo at the 2014 Pebble Beach Food & Wine Festival. It’s a true blood bread pudding, crisped in a pan and served with fried eggs and chives. Perfect for brunch!
The Ultimate Surf & Turf By Andrew Zimmern Here’s a recipe from my demo at the 2014 Pebble Beach Food & Wine Festival. Vitello Tonnato, or cold, sliced veal, is an Italian classic and, although it’s traditionally served with veal top round, I like it even better with calf tongue. The acidity and salinity of the… Read More →
Jonathan Waxman Whole30 to Whole Chicken Molly finished her Whole30, so Andrew and Molly check back in with Melissa Hartwig to find out what’s next. Then, they chat with Chef Jonathan Waxman of Barbuto about how he got to where he is today, his famous chicken dish and giving back. Find out more about Alex’s… Read More →
Sensuous Chocolate Custard By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate version is easy to prepare and perfect for dinner parties since you can make it ahead and refrigerate until you’re ready for dessert. Serve with whipped cream, sprinkle powdered sugar, top with berries,… Read More →
Tartines de Tomates Cerises, Chèvre Frais Maison aux Herbes By David Lebovitz For this recipe, I roast the tomatoes ahead of time—up to 8 hours in advance—so they have time to marinate in their own savory juices, which get released and caramelize slightly, making a nice bit of sauce to drizzle over the top.
Gratin de Pommes de Terre au Bleu et à l’ail Confit By David Lebovitz Although I’ve confessed to never being comfortable with the term comfort food, I’ll admit it’s a pretty spot-on moniker for potato gratin. Pouring cream over a dish of potatoes and adding some blue cheese and garlic, mellowed and sweetened by oven… Read More →
A Classic Combination By Andrew Zimmern Family meal nights across America just got easier, healthier and budget-friendly. My kid begs for this recipe, and I love making it for him—look at how many veggies are crammed in there! The best part: This healthy, paleo recipe is Whole30 approved!
Our Favorite American in Paris A veteran pastry chef who spent more than a decade working at Chez Panisse before moving to Paris and launching a wildly successful blog, David Lebovitz is our go-to guru for Parisian food and cooking. He’s written several cookbooks, including The Perfect Scoop, his best-selling guide to homemade ice cream,… Read More →
I Love Austin. And I’m looking forward to heading down there later this April for the Austin Food and Wine Festival (You can get tickets here). Here’s an interview I did with my friend Paula Disbrowe at TRIBEZA Magazine about one of my favorite food towns, complete with an Andrew Zimmern style guide.
Stylish, Affordable & Performs Beautifully Shun Cutlery has named James Beard Award-winning TV personality, chef, food writer, and teacher Andrew Zimmern as a digital partner for their fine Japanese cutlery. Zimmern will assist in promoting the Shun brand through his social media network and personal industry contacts. He will also be helping teach knife skills… Read More →
A Nashville Staple You can’t talk about the Nashville food scene without mentioning hot chicken. This dish is to Nashville’s food what the Opry is to music, and a trip to Music City is incomplete without trying it. Here’s the run down: chicken pieces are marinated, usually in buttermilk, then dredged in a mix of… Read More →
Michelin Stars & Deli Drama Chowing Down This week, Andrew & Molly talk about Michelin stars, drama at Carnegie Deli, and an update on the Gasthof’s disaster. Plus, more on the Chowdown Countdown! More Information New insect menu cost me my Michelin star (The Local) Carnegie Deli owner says her husband and his girlfriend stole… Read More →
Here’s a recipe everyone needs in their back pocket. By Andrew Zimmern It’s simple and easy and looks great on a platter. For this country club salad, I cut several heads of young local romaine lettuce (iceberg in a pinch) in halves, trimmed and arrange them on a platter. I garnish them with sliced cherry… Read More →
#TBT Here’s another gem from the archives. It’s a pilot I shot in 2001 for a show called Now You’re Cooking. It was a food-centric show for a home shopping channel. The setup is late-night talk show themed complete with a band, monologue and a man-on-the-street segment. After seeing this after all these years, I still don’t understand why… Read More →
Madtown Recommendations By Molly Mogren Wisconsin’s capital city is also its biggest college town. While Badgers are known to party hard, this hippy-dippy town also offers up amazing ethnic restaurants, classic German bars and locally-driven fine dining. Without further ado… The Classics Tornado Steak House An old-school steak house serving up classic cuts (T-bones, ribeyes… Read More →
This recipe is not an April Fools’ prank. Why would you think it was? Because Miss Myra never shares it…but she did with me. And when I tell you, without equivocation, that it’s the most famous, most amazing, best tasting banana pudding recipe in the world, trust me, it is. Four generations have carefully guarded this recipe… Read More →
James Deen James Deen Loves Food Andrew & Molly are joined by adult film star James Deen to talk about his new webseries, “James Deen Loves Food.” Plus, why Gasthof’s in Minneapolis will never see their business, and Andrew’s recommendations for Colombia. More Information Minnesotans Throw Nazi-Themed Dinner; This Is A Great Idea and Couldn’t… Read More →
The Best Brunch Cocktail (and hangover cure) By Andrew Zimmern This balanced bloody mary sticks to the classic ingredients: tomato, horseradish, Tabasco, Worcestershire, celery, cumin and citrus. The lemon and lime really brighten it up, while the pepper, horseradish and hot sauce give it a fiery kick. Try making it with Clamato juice for an… Read More →
Spring Break Recommendations By Molly Mogren This spring breaker’s paradise is known for its foam parties, American chain restaurants and all-inclusive hotels. However, this city is finally growing up, with fantastic dining options to match. If you’re looking to dine on something other than a bloomin’ onion at Outback, hit up any of these excellent… Read More →
AZ’s Second Chances Scholarship Beginning April 1, the James Beard Foundation will begin accepting applications for its 2014 scholarship program, with more than $450,000 in scholarships and grants available. Established in 1991, the James Beard Foundation Scholarship Program assists aspiring and established culinary professionals who plan to further their education. Last year, I partnered with… Read More →
QT with The Queen Last week I taped the The Queen Latifah Show and got to spend some QT with The Queen herself. She’s a serious food freak, a like-minded cultural progressive and she allowed me the opportunity on camera to share some thoughts about why I do what I do…an opportunity that most talk shows don’t afford me. Most are more concerned with something a little more grabby, attention getting, and food… Read More →
A Tangy, Sweet and Luscious Combination By Andrew Zimmern When I entertain, my guests won’t stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy recipe is a great compromise: the components can be prepped ahead of time, plus the final… Read More →
Charley Family Traditions In tonight’s premiere episode of the sixth season of Bizarre Foods America, I head to Alaska’s Copper River Valley to visit the Charley family, a group of Native Americans who live the traditional life of the Ahtna Tribe. In this far flung outpost of the great Alaskan wilderness, people survive by maintaining… Read More →
Support Harlem After a tragedy like the East Harlem explosion, it is hard to see the beauty. But the beauty comes from a community coming together to support each other through hard times. Marcus Samuelsson and Red Rooster Harlem are hosting a fundraiser the evening of April 2 to aid the families and individuals affected… Read More →
JBA Nominations with Providence Cicero And the nominees are… The nominees for the James Beard Awards were announced this week. Providence Cicero, the chair of James Beard Restaurant & Chef Awards committee joins Andrew & Molly to talk about the process of picking winners. Andrew & Molly give their predictions for this year’s awards. Plus,… Read More →
Hacking Fine Dining Chefs/co-owners of Travail and the Rookery, Mike Brown, Bob Gerken and James Winberg are a trio to be reckoned with. In the past year, they closed the original Travail opening Pig Ate My Pizza in its place, created a dim sum pop-up in North Minneapolis, launched an epic Kickstarter campaign and reopened Travail… Read More →
The Publican’s Signature Dish By Paul Kahan and Brian Huston The James Beard Foundation Award nominees are announced today, so we asked last year’s recipient of the Outstanding Chef award, Paul Kahan, to share one of his favorite recipes. From modernist fine dining to a beer-focused gastropub, chef Paul Kahan’s multifaceted restaurant empire is a… Read More →
