Jamaican Hibiscus Punch
Jamaican Hibiscus Punch By Andrew Zimmern Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.
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Grilled Chicken Paillard with Panzanella Salad Recipe
Chicken Paillard with Panzanella Salad By Andrew Zimmern This panzanella salad set atop a grilled chicken paillard is a recipe I used on restaurant menus in NYC in the 80s! Good food is always good. Improvising with the panzanella salad is never a mistake. Try adding arugula, watercress, or whatever fresh vegetables look good at the… Read More →
How to Make Dashi Broth at Home
Homemade Dashi Broth By Jennifer McGruther A traditional base for soups in Japan, dashi is made from seaweed and bonito flakes, or shaved flakes of dried skipjack tuna, which you can find at many supermarkets and health foods stores as well as Asian markets. Mild in flavor, dashi makes for a clear broth with faint, subtle… Read More →
Dashi-Braised Chicken Thighs
Dashi-Braised Chicken Thighs By Jennifer McGruther From time to time, my family sits down to a dinner of these chicken thighs, slowly braised in dashi, sprinkled with green onions and sesame seeds and served with bowls of steamed rice and vegetables. Chicken thighs benefit from the long, slow process of braising that cooks them to a… Read More →
Derek Dammann’s Baked Oysters with Marmite
Baked Oysters with Marmite By Derek Dammann Marmite is gross, but this dish is good. I get these amazing beach oysters from Outlandish Shellfish Guild in Harriot Bay on Quadra Island. Kathy and Victor raise the most amazing West Coast shellfish, seriously the best in my opinion. Each oyster is the size of your hand… Read More →
Radishes with Sorrel Dip
Seasonal Sorrel Dip with American-Style Pale Ale Pairing By Daniel Burns and Jeppe Jarnit-Bjergsø with Joshua David Stein Before you taste Daniel’s dips, they seem basic. That, of course, is by design. There’s a delicate harmony of flavors in this sorrel dip, between the sourness, the herbal notes, and the vegetables. What one wants is… Read More →
Thai Fish Cakes with Chili Garlic Sauce
Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help… Read More →
Homemade Thai Red Curry Paste
From-Scratch Curry Paste By Andrew Zimmern Homemade red curry paste is so much better than the store-bought stuff and keeps forever in the fridge. So why not do it from scratch?
Easy Thai-Style Cucumber Salad
Refreshing Cucumber Salad with Peanuts & Cilantro By Andrew Zimmern This classic, sweet-and-sour Thai-style cucumber salad is the perfect warm-weather side dish.
Top 5 Most Popular Recipes
My Most Popular Recipes Ever From addictive sticky chicken wings to the most perfect key lime pie I’ve ever tasted, here are five tried-and-true recipes that I make all of the time. Turns out, you all love them as much as I do. 1. One-Pot Chinese Chicken Wings I first had this dish in… Read More →
Grilled Flank Steak with Chimichurri
Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil… Read More →
The Best Recipes for a Memorial Day Barbecue
15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer. • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game
Smoked Turkey Legs
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
Soft-Shell Crab 3 Ways
How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh soft shell crabs. This is the time of year to avoid the frozen blue swimmer imports that seem to populate every crab shack and sushi bar during the rest of the year. May is… Read More →
Pan-Crisped Soft Shell Crabs with Lemon & Herbs
Easy Soft Shell Crabs By Andrew Zimmern I set my culinary calendar for May’s soft-shell crabs and eat them as often as I can. Freshness is key to the success of a simple dish like this. When taken straight from the water, the intense saline brightness is oyster-ish in flavor, the textures are singular and the meat… Read More →
Broiled Shrimp with Tomatoes & Feta
Broiled Shrimp with Tomatoes & Feta By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
Rhubarb Marmalade with Figs & Lemon
Rhubarb Marmalade with Figs & Lemon By Madeleine Hill I love rhubarb. As a child I was often wielding the bracingly tart stalks dipped in sugar after a trip to the farmers market; it’s one of my favorite snacks. My garden now grows rampant with rhubarb, which thrives in the damp, cool Minnesota spring. Looking for… Read More →
Kimchi Pancakes
Kimchi Pancakes SUNSHINE TAVERN, PORTLAND, OR A pancake isn’t always just a pancake; in the hands of the right chef, it can be something truly surprising and different. Exhibit A: a crispy, golden, savory number courtesy of chef Jenn Louis. At first glance, it appears innocuous enough, but one bite tells you you’ve moved into… Read More →
Hominy Grill’s Shrimp & Grits
Shrimp and Grits HOMINY GRILL, CHARLESTON, SC When everyone tells you to go to one place for one dish, you don’t ask questions: you just get in the car and drive. That was the case with the shrimp and grits at Hominy Grill. An ingredient introduced to Southern cooking by Native Americans, grits are often… Read More →
5 Unique Salsas for Cinco de Mayo
Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread. Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles.… Read More →
Chilaquiles with Salsa Roja & Fried Eggs
Chilaquiles with Fried Eggs By Andrew Zimmern I like to serve this classic Mexican morning fare for dinner with my tomatillo-avocado salsa on the side.
18 Ways to Make Mom Happy
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 18 surefire ways to celebrate the mothers in your life. Go ahead, give her what she’s craving, whether it’s… Read More →
Migas Tacos
Migas Tacos TACODELI, AUSTIN, TX Why is Austin such a breakfast taco town? “You have all kinds of people needing to eat at all different times,” Roberto Espinosa told us at Tacodeli, a chain he started in 1999. Originally a schoolteacher, Mexico–born Espinosa opened the first branch and has watched his business grow every year.… Read More →
Shrimp, Mango & Avocado Rolls
Shrimp Rolls with Bacon, Mango & Avocado By Pati Jinich If I ever open a restaurant, this will be one of the top items on my menu—a shrimp roll on a soft bun, with bacon, sweet-tart chunks of mango, and creamy bites of avocado tossed in a thick, smoky vinaigrette made with a judicious amount… Read More →
Asparagus, Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce
Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón By Pati Jinich Although we don’t think of pine nuts when we think of Mexican cooking, they are definitely part of the culinary landscape (used most often in sweets). But they are one of my favorite ingredients, and they work very well for… Read More →
12 Ways to Celebrate Spring Produce
My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And… Read More →
Michelle Gayer’s Chocolate Chewy Meringues
Chocolate Chewy Meringues Michelle Gayer, chef and owner of Minneapolis’ acclaimed Salty Tart bakery, shares her recipe for chocolate meringues. Soft, chewy and rich with decadent chocolate on the inside with a crispy exterior, these meringues are the perfect, easy dessert.
Vegetable Hash of Ramps, Fava Beans & Morels
Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.
Scallop in its Shell with Jamón Ibérico Fat & Soy-Sherry-Ginger Vinaigrette
Scallop in its Shell with Jamón By Alexandra Raij Cucharillas are pintxos served in spoons, often of the Chinese soup spoon variety. If you’re lucky enough to have access to the incredible Taylor Bay scallops farmed on Cape Cod, I recommend using them and portioning three scallops per shell or spoon. Served nearly raw, the… Read More →
Paprika-Marinated Pork Loin Roast
Paprika-Marinated Pork Loin Roast By Alexandra Raij It isn’t elegant or even particularly gourmet, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. In our family, it’s a recipe we return to again and again, as both kids and adults like it. It gives and accepts flavor, and… Read More →