Reinvent a Classic By Megan Seling Who needs a ramekin? You can serve delicious crème brulee right in a cupcake! I use a boxed mix for the crème brulee and the results are delicious. You could also use a recipe from scratch, as long as it’s the kind that you make on the stovetop that doesn’t require… Read More →
It’s What’s Inside That Counts A mad scientist in the kitchen, baking enthusiast Megan Seling is obsessed with stuffing cupcakes and brownies with unconventional surprises (think pumpkin pie, donut or even baklava-filled sweets). We chat with Megan about her new cookbook, Bake it in a Cupcake: 50 Treats With a Surprise Inside, her wicked sweet-tooth… Read More →
It’s What’s Inside That Counts A mad scientist in the kitchen, baking enthusiast Megan Seling is obsessed with stuffing cupcakes and brownies with unconventional surprises (think pumpkin pie, donut or even baklava-filled sweets). We chat with Megan about her new cookbook, Bake it in a Cupcake: 50 Treats With a Surprise Inside, her wicked sweet-tooth… Read More →
Delicious French-American Cuisine By Bob & Sue The Dean of Portland chefs for many years, Vitaly Paley offers delicious French-inspired American cuisine. A fresh albacore tuna salad amuse with a cherry tomato was followed by a delicious plate of charcuterie (pistachio mortadella, duck bologna, sweet coppa, speck and chicken liver pate). Other highlights included American Wagyu beef… Read More →
Pure Trini Magic Of all of the soups and stews I’ve made in my day, this is one of my favorites. Find the recipe here.
Delicious French-American Cuisine By Bob & Sue The Dean of Portland chefs for many years, Vitaly Paley offers delicious French-inspired American cuisine. A fresh albacore tuna salad amuse with a cherry tomato was followed by a delicious plate of charcuterie (pistachio mortadella, duck bologna, sweet coppa, speck and chicken liver pate). Other highlights included American Wagyu beef… Read More →
Pure Trini Magic Of all of the soups and stews I’ve made in my day, this is one of my favorites. Find the recipe here.
Island-Style Jambalaya Over the years, I have expanded my repertoire of killer soups, stews and braises for superb oven-to-table one-pot meals, and this is one of the better recipes. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. This asopao is pure Trinidadian magic. Don’t be shy about passing plenty of… Read More →
Windy City Shenanigans Graham Elliot and I goofing around last week in Chi-Town. Love that guy! Stay tuned for our midwest tour on this season’s Appetite for Life, coming in MSN in November 2012.
I know I am. The release date for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild and Wonderful Foods is fast approaching. The book will be in stores starting October 30, but you can preorder the book here. Can’t wait that long? Check out this preview for small sample. More info here.
Windy City Shenanigans Graham Elliot and I goofing around last week in Chi-Town. Love that guy! Stay tuned for our midwest tour on this season’s Appetite for Life, coming in MSN in November 2012.
I know I am. The release date for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild and Wonderful Foods is fast approaching. The book will be in stores starting October 30, but you can preorder the book here. Can’t wait that long? Check out this preview for small sample. More info here.
The Perfect Crust Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. I love any of the pizzas with Armandino Batali’s cured meats on it, but it’s Silverton’s crust that takes the star turn here. Contact 641 N. Highland Avenue Los Angeles,… Read More →
The Perfect Crust Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. I love any of the pizzas with Armandino Batali’s cured meats on it, but it’s Silverton’s crust that takes the star turn here. Contact 641 N. Highland Avenue Los Angeles,… Read More →
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
A Northside Culinary Gem Chef Erick Harcey is reinventing pub classics at this neighborhood eatery in north Minneapolis, where your chef is also your waiter and the whole staff collaborates. This is one of the top (and maybe most underrated) restaurants in the Twin Cities. Every item on the chalkboard menu is a worthy adversary–from… Read More →
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
A Northside Culinary Gem Chef Erick Harcey is reinventing pub classics at this neighborhood eatery in north Minneapolis, where your chef is also your waiter and the whole staff collaborates. This is one of the top (and maybe most underrated) restaurants in the Twin Cities. Every item on the chalkboard menu is a worthy adversary–from… Read More →
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
Perfect for Breaking the Fast When I was four, five and six, I would spend hours upon hours in my Jewish grandmother’s kitchen, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread topped with… Read More →
Hunting for Your Meal: Part Two Pull! Molly and Andrew talk flat tires, the Emmys, and the Celebrity Wife Swap of restaurants– 21st Century Limited. Plus, we get to experience Molly’s first time shooting a gun and hitting a clay pigeon. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Hunting for Your Meal: Part Two Pull! Molly and Andrew talk flat tires, the Emmys, and the Celebrity Wife Swap of restaurants– 21st Century Limited. Plus, we get to experience Molly’s first time shooting a gun and hitting a clay pigeon. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Honoring the Odd Bits By Chris Cosentino
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
From Indonesia to your kitchen Whether you make this with shrimp or soft-shell crab, you’ll love this dish. Find the recipe here.
Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken… Read More →
