Roasted Vegetable Mayonnaise
The Perfect Seasoned Mayo By Andrew Zimmern This jazzed-up vegetable mayonnaise is my go-to sandwich spread. It’s also a great dip for summer vegetables.
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Angel Food Cake with Macerated Berries & Whipped Cream
Classic Angel Food Cake By Andrew Zimmern I love angel food cake. It reminds me of my childhood, it’s the dessert I’d always request on my July 4th birthday. This classic recipe is super moist, airy, and just heavenly served with fluffy whipped cream and fresh summer berries.
Dale Talde’s Kung Pao Chicken Wings
Salty, Spicy, Tangy Goodness One night at his eponymous Brooklyn restaurant, former Top Chef contestant Dale Talde tasked his cooks with replicating the Americanized version of kung pao that they all jones for after grueling double kitchen shifts. When nothing but a hit of salty, spicy, tangy goodness will do, this should be your go-to… Read More →
Michy’s Fried Chicken and Watermelon Salad
Fried & True Who thought a Jewish girl from Argentina could produce one of the best takes on an American favorite? But Michy—as everyone affectionately refers to beloved Miami restaurateur Michelle Bernstein—does exactly that. On summer Wednesdays she serves an incredible all-you-can-eat fried chicken buffet—the chicken gilded with an impossibly crisp coating—that calls to mind… Read More →
North Market Waffles, Sweet Cream Ice Cream & Blackberry Jam
The Ultimate American Waffles By Jeni Britton Bauer Trust me when I say that these are the ultimate American waffles. The batter is put together the night before and it gets really airy overnight. The results are fantastic: crispy outside, light and a bit chewy inside, with a warm, yeasty flavor. I love these for breakfast… Read More →
Lavender-Lemonade Kombucha
Kombucha Revolution By Stephen Lee As delicious as it is healing, this infused kombucha combines the refreshing flavor of fresh lemon juice with the calming properties of lavender. The flavor is unique and beautiful—sweet with floral notes. Recipe from Stephen Lee’s new cookbook, Kombucha Revolution. Order your copy here.
Wok-Tossed Bitter Melon with Duck Egg & Miso
Bitter is the new black: exploring the fourth taste. By Andrew Zimmern A recipe from my cooking demonstration at the 2014 Food & Wine Classic in Aspen.
German Breakfast Pancake
A Simple Eggy Pancake By Andrew Zimmern This pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. It’s a weekend breakfast family treat my grandmother taught my mom to make when she married my dad. I used to… Read More →
Vietnamese Pork Burger
Bold, Juicy Vietnamese-Flavored Pork Burger By Andrew Zimmern While I love a good ol’ traditional beef burger, this pork burger packed with Vietnamese flavors is a worthy alternative. The fragrant herbs, sweet-and-spicy dipping sauce, and pickled carrots and daikon radish adds a fresh, tangy component that’s perfect on a hot day.
Goat Butter Burger with Mushrooms & Oven-Dried Tomatoes
The Best Cabrito Burger By Andrew Zimmern Americans need to eat more alternative proteins—it’s healthier and better for our planet, plus it’s economically and culturally sustainable. This recipe is inspired by the goat butter burger we serve on my food truck. I might be biased, but that burger is one of the best things I’ve… Read More →
Melissa Joulwan’s Kickass Ketchup
Homemade Paleo Ketchup By Melissa Joulwan More than 650 million bottles of Heinz Ketchup are sold around the world each year. But not to you and me, my friends, because most big-name ketchup brands include the always-suspect “natural flavoring,” along with xantham gum, corn syrup, and high fructose corn syrup. Bet you didn’t know that… Read More →
Melissa Joulwan’s Chinese Five-Spice Pork Ribs
Fall-Off-The-Bone Pork Ribs By Melissa Joulwan Want to be a kitchen wizard (while doing minimal work)? Of course you do! Thanks to succulent pork, good spices, and a slow cooker, this recipe results in fall-off-the-bone-if-you-look-at-them-askance ribs that are infused with the complex and comforting flavors of Chinese five-spice powder. The kicker? Your time investment is… Read More →
Red Snapper & Citrus Escabeche with Olives
Pickled Fried Fish By Andrew Zimmern I love escabeche and so does the rest of the world. But Americans don’t adore it the same way. It’s like our relationship with soccer: We get it, and when we try it we love it, but it’s a new passion. Around the world, the oilier and fishier, the… Read More →
Manresa’s Mr. McGregor’s Garden Cocktail
Seasonal & Spontaneous By David Kinch “Strawberries and cucumber are the base ingredients, while corn whiskey and Pimm’s No. 1 Cup are there to elevate the sweetness of the strawberries and the soft, crunchy texture of the cucumber. The result, while unusual, is a crisp and refreshing kicker.” – Jeff Bareilles, Beverage Director at Manresa
Spanish-Style Baked Stuffed Clams
Bacony, Buttery & Briny Almejas By Andrew Zimmern This is one of my favorite clam recipes, the more Spanish version of clams casino. I think of it as the most likely progenitor of that steak house and country club classic. I never heard of this as a Spanish dish until I started reading Penelope Casas’s… Read More →
9 Recipes for the Grill
Get Outside & Fire Up That Grill I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. When it comes to equipment, I’m currently obsessed with my Cowboy Cauldron, it’s like a barbecue pit on a tripod. It’s perfect because I can do really… Read More →
Grilled Scallops with Tomato & Red Pepper Chutney
Moroccan Seafood Grill By Andrew Zimmern I love grilled scallops. The delicate, mild meat goes well with a hint of smoky flavor, plus it makes for a quick meal. Paired with a Moroccan tomato and red pepper chutney, these grilled scallops are delicious served with a basmati rice pilaf and roasted vegetables.
Cookbook: Taming the Feast
How to Cook & Entertain for a Crowd By Andrew Zimmern Ben Ford is a true gem of the culinary world. His new book, Taming the Feast, is a departure from your run-of-the-mill cookbook. I am not looking for another way to make a Caesar salad. I want to know how to make wood-fired paella and roast… Read More →
Spotlight on Rhubarb
A Quintessential Early Summer Ingredient Some call rhubarb a fruit, others call it a vegetable (which it technically is). Sunset’s New Western Garden Book calls it an uncommon vegetable used as a fruit in sauces and pies. The Joy of Cooking calls it a reasonable facsimile of fruit. Ouch! Here in the hardy zone of the… Read More →
Grilled Cornish Hens with Salsa Verde
Herb & Citrus-Studded Barbecue By Andrew Zimmern These marinated and grilled Cornish hens with a bright, herby salsa verde are a dynamite summertime crowd-pleaser.
My Mother’s Chicken & Potatoes from Lidia Bastianich
Pollo e Patate della Mamma By Lidia Bastianich Chicken and potatoes cooked together in a big cast iron skillet until it’s crisp and moist at the same time is my mother’s specialty. Growing up, my brother and I demanded it every week; a generation later, our kids, Tanya and Joe and Eric, Paul and Estelle,… Read More →
Jonathon Sawyer’s Strangolapreti alla Trentina
A celebration of yesterday’s leftovers, transformed into today’s feast. By Jonathon Sawyer
Things I Learned At the James Beard Foundation Awards
#JBFA Every year a new crop of Bizarre Foods alums win Journalism and Media awards. This year Tim Byres led the charge for his book Smoke. Buy it. It’s a great one. Amy Thielen is loved by all, she cleaned up this year and her son Hank and husband Aaron were by her side all weekend.… Read More →
Frittata D’Espagne
Easy Mother’s Day Brunch By Andrew Zimmern This simple frittata is filled with Spanish goodness. The beauty of a frittata is that you can cook the ingredients and bake them in the same ovenproof skillet. Easy preparation, easy clean up. It can be served hot or cold, for breakfast, lunch or dinner; it can even… Read More →
Go Fork Yourself: Ben Ford
Ben Ford Taming the Feast Andrew and Molly are joined by chef and author Ben Ford to talk about his new book, Taming the Feast, being a craftsman (influenced by his father, Harrison Ford), and cooking a salmon in the dishwasher. Plus, Andrew and Molly talk about their weekend at Austin Food & Wine, and how to improve… Read More →
Grilled Pineapple Salsa
Sweet & Tangy Pineapple Salsa By Andrew Zimmern This chipotle-infused pineapple salsa pairs beautifully with any grilled meat or fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture.
Flan with Caramel and Orange
The Best Flan You’ve Ever Tasted By Andrew Zimmern This flan is flawless—seriously, even chef José Andrés would be impressed. My Spanish food mentor from decades ago, cookbook author Penelope Casas, inspired me with a flan recipe she used to cook. The orange is a classic Iberian Peninsula flavoring addition (no surprise here), but resting… Read More →
Austin Food & Wine Festival Recipes
Recipes from My Weekend in Austin I love the Austin Food & Wine Festival. First of all, Rock Your Taco is unlike any taco event at other big festivals. The level of creativity and expression of “taco” blew my mind. It’s superb. Then there’s the incredible line up of musical talent attached to all of… Read More →
PALEO HACK: Creole Chicken with Coconut Cauliflower Rice
Creole Comfort Food, Paleo-style By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors and only a few minor changes make it Whole30 compliant. Served with sweet-and-spicy cauliflower rice (adapted from Melissa Joulwan’s delicious rice pilaf recipe) that’s loaded with coconut, jalapeños, pistachios (or almonds—you pick) and raisins, the rich Southern… Read More →
Paul Qui’s Guide to Austin
Eat Your Way Through Austin Paul Qui‘s career took off after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest, and a spot on Food & Wine’s roster of Best New Chefs in 2014. What’s more impressive is that the 33-year-old Filipino-born Austinite is killing it at his ambitious flagship restaurant qui, which was named the Best… Read More →