Inlagd sill By Darra Goldstein Scandinavians take the excellence of their pickled herring for granted, and it’s not unusual for people to make it at home, following the basic formula of the 1-2-3 lag (solution) that calls for 1 part distilled vinegar to 2 parts sugar and 3 parts water. But here’s the rub: Scandinavian… Read More →
Ristede østers med friskost By Darra Goldstein One of my favorite food memories is walking out onto the mudflats on the island of Fanø on Denmark’s west coast with my friend Eja and oysterman Jesper Voss on a chilly November morning. Jesper carries a permit to dig the thousands of oysters that poke up out… Read More →
I can feed an army with this beef brisket. By Andrew Zimmern It’s that time of year. The meat freezes well when cooked and bagged with the vegetables and liquid so even a small family can make this recipe. I like a whole brisket because you want the fatty nose of the wide end to… Read More →
French Country Stew By Jacques Pepin My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season… Read More →
Eggs in Pepper Boats By Jacques Pepin One day I decided to cook eggs in sweet peppers with a bit of cheese and cilantro. It made a great lunch dish. I used the long, pale green peppers sometimes called banana peppers. Poblano and cubanelle peppers also work, especially if you want to add a little… Read More →
Squash Risotto with Bacon and Leeks By Andrew Zimmern Creamy, comforting and oh-so satisfying, I love this butternut squash risotto. It’s also an easy way to feed a crowd. For a twist, try adding fresh steamed clams and their juices in place of half the stock.
A Classic Northern Italian Combo By Andrew Zimmern There is no better fall treat than this amazingly insane pumpkin gnocchi. I dare you to eat just one bowl.
The Perfect Autumnal Hand Pie By Andrew Zimmern I love pumpkin pie and this recipe is a game changer. Truly. The dough is simple and forgiving and my 9-year-old helps me make it. Yup. Then there is the filling, pre-baked and then filled into these modernist turnovers. So there you have it… the perfect autumnal… Read More →
Tired of the traditional turkey? Here are 10 stunning recipes that’ll steal the show, from centerpiece roasts to the perfect melting pot roast. • • • Bohemian Roasted Duck with Caraway Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience. GET… Read More →
One back-pocket recipe that can save any breakfast, lunch, or dinner. By Alana Chernila Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that’s not quite as delicious as I remember it? Serve with popovers. Friends coming over with picky kids?… Read More →
Czech-Style Roasted Duck By Andrew Zimmern Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience.
Rustic Pear Tart By Andrew Zimmern This free-form pear galette makes a regular appearance at my dinner parties. Rich from the caramel and spices and sweet with ripe pears, it’s my idea of a cool weather dessert. Bonus: you don’t have to worry about perfectly crimping the edge of your pie crust. Like this post?… Read More →
Unique Vegetable Side Dish By Andrew Zimmern This endive casserole is rich and flavorful, similar to a savory bread pudding.
Seasonal Vegetable Mash By Andrew Zimmern This holiday season, switch up your typical mashed potato side dish with this flavorful, rich root vegetable puree.
Quick Holiday Dessert By Andrew Zimmern This simple cranberry cake is a perfect addition to your holiday dessert spread. Not too sweet and packed with fresh cranberries, it’s as beautiful and festive as it is easy to make. Like this recipe? Save it to Pinterest.
Cobra Kai By Easy & Oskey Bitters This recipe for a tart, spicy Cobra Kai is a perfect use for the Easy & Oskey Habanero bitters.
Nashville’s Beloved Bird By Timothy Charles Davis Most every hot chicken devotee has his or her own recipe, and the ingredients are always closely guarded. This hot chicken recipe is traditional in flavor and spice but includes dry mustard and sugar. While mustard and sugar don’t pop up in many published recipes, I wouldn’t be… Read More →
Nashville Chefs Create a Vegetarian Hot Chicken By Timothy Charles Davis After being made aware of my interest in Nashville-style Hot Chicken, I’ve had countless friends tell me that they want nothing more but to try a piece of the fiery foul but that doing so would effectively put the kibosh on their vegetarian/vegan lifestyle. I’m sympathetic… Read More →
Senegalese Summer Rolls By Pierre Thiam This recipe is obviously inspired by the classic Vietnamese summer roll. Senegal saw a wave of Vietnamese immigrants around the time of the First Indochina War while Vietnam and Senegal were both still under French colonial rule. Nems, our take on fried Vietnamese spring rolls, are a beloved staple… Read More →
Senegalese Firire By Pierre Thiam Firire, a corruption of the French frire (“to fry”), is what we call fried fish in Senegal. You can use fish fillets if you don’t want to deal with fish bones, but in Senegal, we like to eat with our hands, grabbing the head or the tail of the fish… Read More →
Decadent & Delicious By Andrew Zimmern It’s getting colder outside and you need a dessert like this chocolate bread pudding in your repertoire for the upcoming months. Go ahead, you know you want this. I don’t think there’s anything more I can add.
Chinese Lamb Chops By Andrew Zimmern Here I’ve combined two of my favorites—Chinese food and lamb—in one easy recipe. And who doesn’t love lamb racks cut into easy-to-eat mini caveman chops?
Cook Like a Master Chef By Graham Elliot Every bite of this squash soup tastes like autumn. Kabocha squash is so satisfying because of its rich squash-i-ness—and I like that it’s not as well known as butternut and acorn squashes. Plus, it’s fun to say. You can use another fall squash for the soup, but… Read More →
Tacos al Pastor By Alex Stupak Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can… Read More →
Corn Tortillas By Alex Stupak It’s hard to call something with only one ingredient a recipe. Making tortillas is really just a method, and getting it right depends on a lot of little details. Make enough tortillas, and you’ll learn to intuit when your dough is too dry or too sticky, as well as how… Read More →
Ferran Adria, Jose Andres & Andrew Zimmern on the Creative Process On October 9, the Minneapolis Institute of Art welcomed Ferran Adrià, the world-renowned chef behind Spain’s avant-garde elBulli, his protégé and award-winning chef José Andrés, and yours truly for a discussion on creativity and innovation in the kitchen. The panel was part of a weekend of activity celebrating… Read More →
The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.… Read More →
Starting with episode one, Bizarre Foods has been all about increasing our capacity for patience, tolerance and understanding by studying food in other cultures. That’s why we put a family meal in every single show we make because all of us can relate to sitting down to a meal with our family members. We can relate, even if… Read More →
Grilled Prawns with Recado & Tomatillo Salsa By Andrew Zimmern My demo at the Grand Tasting at Pier 94 was a blast. I made Mexican-style grilled prawns in honor of our NYCWFF Destination of the Year, Mexico, a country whose food is second to none in terms of regionality, depth and quality.
The Best Dessert for Fall By Andrew Zimmern I make this delicious apple crumb cake throughout the whole Minnesota apple season; it’s one of my favorite autumnal treats. Chock-full of apples, it’s super moist, fruit-forward and really easy to make. I’ll put streusel on anything—I’m obsessed—but it tastes especially great on this cake. And don’t worry… Read More →
