I put bottarga on everything I can. By Andrew Zimmern For me, the intense salinity and oceanic funk of aged, dried mullet roe make it the perfect seasoning agent for most foods. Anything that likes salt loves bottarga. I like to grate it over pasta and finish with bread crumbs, but three times a week for… Read More →
No-Fail Soufflés By Andrew Zimmern The minute most home cooks hear the word soufflé, they recoil in horror. Don’t. These little gems are super easy, they always rise and never fall. I love to serve these spinach soufflés for dinner as a side with roast lamb or goat, or as a companion to a tart, mustardy salad… Read More →
My Favorite Cookie Recipes It’s the holidays. You’re bound to be invited to an annual cookie exchange, take goodies to the office, or be in charge of a Christmas dessert spread at some point. So we thought we’d help you out with my favorite cookie recipes, including a few classics from Minnesota State Fair blue… Read More →
Rum Negroni By the makers of Easy & Oksey Make Your Own Bitters Kit.
Brisket ‘a la Guida’ By Andrew Zimmern Serve this braised beef brisket with plenty of potato pancakes and noodle kugel.
Easy Homemade Toffee By Andrew Zimmern Our family friends shared this recipe with us a few years ago and I haven’t stopped making it since. It’s not easy for a new dish to become a favorite at holiday time (that’s a tough lineup to crack), but this treat is an easy, simple mind-blower that makes… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
Peruvian-Style Roasted Chicken By Danielle Walker Boasting of bold spices, a tangy kick, and crispy skin, this one-pot Peruvian-style chicken is sure to be a crowd-pleaser. My favorite part is the tender and flavorful sweet potatoes that lie underneath!
Rich Cinnamon & Sugar Cookies By Andrew Zimmern Three years ago in New Mexico, I met the Otero family. Steve orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3 feet wide over a wood… Read More →
Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re… Read More →
Holiday Doughnuts By Zoë François and Jeff Hertzberg Adapted from Gluten-Free Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.
Grape Salad with Shrimp, Parsley & Almonds By Andrew Zimmern The New York Times may have gotten it wrong when they suggested warm grape salad was a Minnesota staple at Thanksgiving, but if done correctly, grape salads can be delicious. Try my version: shrimp marinated in orange zest and spicy Calabrian chiles, paired with a… Read More →
Save Room for Dessert Thanksgiving is one of my favorite holidays because we celebrate our cultures with our families surrounded by something other than gift-giving… and there’s lots of great grub. From a classic pumpkin pie and gooey pecan tart to an updated apple cake with porter fudge caramel, here are nine delicious desserts to… Read More →
Happy Thanksgiving By Andrew Zimmern This killer pumpkin pie is as important to me as a stuffed turkey with pan gravy, and without it, my Thanksgiving is not complete. I hope you feel the same way after you make and eat it with your family.
Perfect for a Holiday Meal “The Moosewood Cookbook grew, in part, out of a looseleaf binder filled with random notes intended to help keep track of what we were cooking in the tiny kitchen of our modest 1970s restaurant…” writes Mollie Katzen in the 40th anniversary edition of the Moosewood Cookbook. Listed as one of… Read More →
Replace the Casserole By Andrew Zimmern These green beans are a great replacement for Grandma’s traditional casserole with canned cream of mushroom soup. Variety really is the spice of life. Save my Steamed Green Beans with Toasted Almond-Mushroom Pesto recipe on Pinterest:
Irresistibly Creamy Mashed Potatoes By Andrew Zimmern Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes. Like this recipe? Save it on Pinterest.
Sicilian Dough Without a Starter By Tony Gemignani Recipe from The Pizza Bible by Tony Gemignani.
The Brooklyn By Tony Gemignani This simple, satisfying Sicilian is modeled on the style served for more than seventy years at L&B Spumoni Gardens in Bensonhurst, Brooklyn. It’s topped “inverted-style,” with sliced whole-milk mozzarella added first and tomato sauce on top like a traditional tomato pie, so you get that intense reduced-tomato flavor. If you… Read More →
One of the World’s Most Luxurious Dishes By Andrew Zimmern Billi Bi is considered one of the world’s classic dishes and its complex flavors and rich, luxurious texture back that reputation up. Unlike its famous siblings in the hall-of-fame food world, this soup is fast, easy and inexpensive—a real stunner at the dinner table too.… Read More →
Cauliflower Cake By Yotam Ottolenghi Having lived in Britain for more than sixteen years, there are certain names and phrases with which I am perfectly familiar: Doctor Who, Ring a Ring o’ Roses, Curly Wurlies, Blue Peter, and cauliflower cheese, to name just a few; but I have no clue as to their meaning. This… Read More →
Roast Crown of Goose By Giana & Clovisse Ferguson Goose will always be a celebration dish – the bird itself is large and its meat is very rich, so it lends itself to feeding a big table full of family. The reason for removing the legs is that they always overcook and dry out; here… Read More →
Oxtail with Bread Dumplings This is a rich and hearty dish – the juices from the oxtail make the gravy unique and if there is any left after your dinner on day one, you can certainly make a soup the following day when the richness will have done that wonderful ‘next day’ thing. Recipe from Gubbeen… Read More →
Twin Cities Chef’s Table “With a flair for perfect roast chicken, decadent polenta and risotto dishes, and a vegetable-friendly menu, chef Adam Vickerman is quietly running one of the most comforting kitchens in the Twin Cities. Known in certain food-obsessed circles as The Soup Whisperer, Chef Vickerman shares his recipe for Mushroom Soup with Fall… Read More →
Crispy Crab Spring Rolls By Andrew Zimmern The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. For a party, I fry these in an electric skillet. It’s the easiest and best way for these tasty guilty pleasures to be as fresh as possible for our guests.… Read More →
A Chef’s Weeknight Dinner By Andrew Zimmern Pork with fruit and mustard is one of the greatest combinations. I came up with this recipe as a foolproof way to “achieve it all” in a single pan.
Grilled Sardines with Charred Peppers By George Mendes Fresh sardines are completely different from the tiny, salted canned kind. They’re as fatty as salmon but with firm yet flaky mild white flesh. Their thin skin’s tough enough to hold up on the grill, but delicate–and delicious–enough to eat. I love the roasted, marinated peppers here,… Read More →
Soufflé au Comté By Jean-Pierre Moulle We lived in Franche-Comté for ten years when I was a child, years that have been extremely valuable to me as a chef. The quality of the ingredients there at the time was unreal—surpassed perhaps only by their diversity. Jura, in the south of the region, is the epicenter… Read More →
Salade de Poireaux, Sauce Moutarde By Denise Lurton Moullé Leeks are a staple in France. All vegetable gardens have leeks planted and French farmers’ markets offer beautiful, tall, firm leeks throughout the fall and winter. As common and as inexpensive as potatoes, leeks are used throughout the long French winters to make soup (the sentimental… Read More →
Green Chilaquiles with Chicken By Margarita Carrillo Arronte Recipe adapted from MEXICO: THE COOKBOOK by Margarita Carrillo Arronte.
