This recipe is beautiful in its simplicity. By Richard Blais Lobster, meet mayo. Who could have predicted that this personal introduction that I made years ago would have evolved into such an amazing marriage of flavor? I’m such a mensch . . . and a liar, obviously! This outstanding combo goes way, way back, before… Read More →
Fried Duck Confit with Eucalyptus Honey & Mustard Greens By Richard Blais Who can resist crispy duck skin that gives way to supple, yielding, moist meat? I can’t, which is why I suggest you make this “times two” because you’re sure to want seconds. Or—gasp!—you can indulge in cold fried duck confit tomorrow. Recipe from… Read More →
11 Delicious Ways to Cook Chicken If you’re stuck in a rut with flavorless, boneless chicken breast as the mainstay of your weeknight dinners, I encourage you to get out of your comfort zone and try one of these recipes. Whether it’s grilled, fried, steamed, braised, roasted or tossed in a hot wok, there are hundreds of ways… Read More →
Recipes for a Memorial Day Barbecue Just in time for the unofficial start of summer, here are 10 reasons to fire up that grill. This weekend, I’m mixing traditional Memorial Day fare like low-and-slow barbecued pulled pork with recipes inspired by my travels, such as the Cuban-style Creole chicken and grilled scallops with a Moroccan-inspired red pepper chutney.… Read More →
Grilled Coconut-Curry Shrimp Skewers with Cilantro Chutney By Andrew Zimmern Served with a side of my addictive cilantro chutney, this easy shrimp appetizer benefits from a long marinade of rich coconut and curry flavors followed by a quick char on a hot grill.
Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables.
Mexican-Inspired Recipes The breadth and depth of Mexico’s culinary traditions are unrivaled. If you are looking for some Mexican-inspired recipes check out this guide with some of my favorite ones! Frozen Margaritas You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. Get… Read More →
Stir Up a Classic Cocktail The Derby Day cocktail of choice for nearly a century, the mint julep is steeped in Southern tradition. Each year, nearly 120,000 mint juleps are served during the two-day race at Kentucky’s Churchill Downs Racetrack. Here, we use a mint simple syrup for a more concentrated mint flavor. Packed with… Read More →
Lake Superior Shore Lunch By Andrew Zimmern Shore lunches and fish fries are classic Midwestern fare. Staying true to this recipe’s roots, I use Ritz Cracker bread crumbs to coat fresh filets of whitefish from the Great Lakes. Be sure to serve alongside my homemade tartar sauce and a heaping pile of classic coleslaw inspired by… Read More →
Easy Salmon Recipes for Breakfast, Lunch & Dinner Salmon takes well to almost every cooking technique imaginable—grilling, broiling, sautéing, steaming and poaching… even raw, the fish is buttery and oceanic. Here are eight ways to prepare this healthy menu star, from a classic poached salmon served hot or cold, to a throw-back tomato and salmon… Read More →
Chicken Fried Steak with Cream Gravy By Andrew Zimmern Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. Last year I drove a section of the famed highway in Oklahoma and stopped at Clanton’s, world famous for their chicken fried steak. Once I tasted their… Read More →
Thai Coconut Salmon Soup By Andrew Zimmern While following in the footsteps of Lewis and Clark in Oregon, I spent a day filming and fishing with Brigette McConville, who is lovingly referred to as the salmon queen along the Columbia River. I was inspired to create this recipe that uses parts of the salmon that… Read More →
Johnson’s Boucanière Pork Butt By Matt Moore Johnson’s Boucanière • Lafayette, Louisiana Greg’s custom smokers impart the most smoke flavor in the first six or seven hours. From there, he places the butts in shallow tins with some water, covers them with foil, and places the “tin-ed” butts back on the smoker for an additional… Read More →
Easter Recipe Round-Up Here are a few of my favorite recipes for the spring holiday, from brunch classics like quiche Lorraine to a make-ahead orange and caramel flan for dessert. Need to feed a crowd of hungry relatives? Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for… Read More →
Herb-Cured Salmon By Andrew Zimmern Inspired by classic Scandinavian gravlax, this salmon is cured for two days with dill, parsley, juniper berries, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor are superb without having to weigh it down to expel the moisture. While it… Read More →
Passover Recipes Here are a few of my best recipes for Passover, from the ultimate matzoh ball soup and my grandmother’s chopped chicken liver to roasted lamb and flourless chocolate desserts. Just a warning: I don’t keep kosher in my house, so not all of these recipes are kosher-friendly. Matzoh Ball Soup This is… Read More →
Lamb & Beef Kefta with Herb Yogurt Sauce By Andrew Zimmern An ubiquitous street food in Morocco and the Middle East, kefta are flavorful meatballs that are simple to prepare at home. I make my version with a mix of ground lamb and beef, and tons of herbs and aromatics. Pan-fry the patties and toss them… Read More →
10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat the briny, succulent shellfish by the dozens. Whether you poach them in wine, stuff them with bacon and breadcrumbs or add… Read More →
Guinness-Braised Lamb Shanks By Andrew Zimmern Serve these tender, braised lamb shanks with mashed potatoes or steamed quartered new potatoes seasoned with butter, parsley, chives and sea salt.
9 Ways to Celebrate Pi(e) Pi Day is 3/14, and while this made-up holiday has nothing in common with our favorite dessert, we have no problem dedicating a whole day to baking and eating pie. Here are nine sweet and savory ways to indulge. Lattice-Top Blueberry Pie As far as pie fillings go, this one… Read More →
Chicken “Al Mattone” By Andrew Zimmern This baby chicken dish from Rome can be made using poussin or cornish hens. Cooking under a heavy weight, such as a foil-wrapped brick in this case, has been practiced for centuries. It ensures a crispy skin and a moist interior.
Linguine with Clam Sauce By Andrew Zimmern Linguine with clam sauce is elegant enough to impress, yet incredibly easy to throw together. Resist the urge to fussy up this classic pasta dish. The beauty of this recipe is in the simplicity of the garlicky white wine sauce, which allows the briny, oceanic shellfish to shine.
11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe… Read More →
A Taste of New Orleans in Your Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for a… Read More →
Creamy Polenta with Pork Ragù By Andrew Zimmern Nothing says comfort food like a rich, hearty tomato sauce poured over a bowl of creamy polenta. This recipe feeds an army—with leftovers—so be prepared to freeze the extras for easy weeknight meals to come, or simply cut the recipe in half.
Impressive Valentine’s Day Recipes A love of good food is universal, it’s what connects us all… trust me, I’ve spent a lifetime trying to prove this very point. So this Valentine’s Day, skip the dinner reservations at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. Here are… Read More →
Easy Peach Cocktail Light and refreshing, this citrusy peach cocktail gets a kick from spicy ginger beer.
3 New Ways to Spice Up Your Chicken Wings An essential element of game day festivities, chicken wings are practically sacred food in this country. They’re economical, easy to cook and extremely versatile. Here are three of my favorite ways to dress them up. One-Pot Sticky Chicken Wings I first discovered this recipe while in Penang,… Read More →
Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
