From Scratch Peach Streusel Pie By Andrew Zimmern I love Colorado mountain peaches in August. I buy cases of them. So—come August at the Zimmern house—the question of what to do with all of that fruit results in some serious jam and pie work. I am not a baker, not a pastry dude at all,… Read More →
Fish Tempura Tacos This recipe for fish tempura tacos with roasted salsa verde comes from New York chef Alex Stupak, whose brilliant food at his Empellón restaurants showcases an amazing understanding of Mexico’s culinary culture.
Southwest-Style Salsas By Andrew Zimmern I’min love with the global pantry. Learning ingredients and techniques from other food worlds is something that really thrills me. One small, simple recipe can be built on for years, providing limitless cooking pleasure. Take these two sauces, red and green salsas from the Southwestern US, familiar to anyone who… Read More →
Braised Venison Tacos By Georgia Pellegrini I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea is to use a muscular cut of meat that you can braise. Any extra scraps that you… Read More →
Beer-Battered Fish Tacos This recipe for crunchy, beer-battered fish tacos comes from Big Star’s Chef de Cuisine Cary Taylor. Topped with a tangy slaw and wrapped in fresh corn tortillas, it’s the ultimate summertime fish fry.
Spicy, Sweet, Sour Indian Street Food By Daniel Klein & Mirra Fine One of our favorite dishes in India is also one of the freshest. This dish can be made with all prepared goods, or you can make it all from scratch… we recommend the latter. This is also the first recipe from our cooking… Read More →
Get Inspired by Summertime Produce Here in Minnesota, we need to take advantage of the short growing season and salads are the perfect way to savor summer’s bountiful harvest. Who doesn’t love fresh leafy greens and flavorful vegetables tossed in a zesty dressing on a warm summer evening? From meal-in-a-bowl bistro salads to my favorite… Read More →
Vibrant Summer Salad By Andrew Zimmern The trio of grilled radicchio (I prefer the long-leaf varietal for this recipe), goat cheese and tomato is about as essential as it gets, focusing heavily on sour-salty-bitter-sweet. Paired with crusty bread it stands on its own, thanks to the cheese pairing, but it’s also killer with something off… Read More →
7 Ways to Dress Up Your Hotdog There’s nothing wrong with a classic all-beef hot dog with yellow mustard, but sometimes you wanna dress your dog to impress. So if you’re looking for a grown-up wiener with bold flavors, try adding some homemade toppings. And while your guests will freak over these condiments, let’s not… Read More →
Add Some Crunch By Andrew Zimmern For an extra crunch, use this tangy Istrian cabbage slaw as a topping for hot dogs or pulled pork sandwiches.
Spice It Up By Andrew Zimmern Skip the jarred jalapeño rings at your next backyard barbecue and make this super easy quick-pickled version. Trust me, they’re far superior to their store-bought counterpart.
The Art of Fermentation Freshly fermented sauerkraut is a nutrient-dense, crunchier, tangier, more delicious version of the mushy kind you find in the grocery store. All it takes is the right equipment (gotta love the old school ceramic fermenting crocks), a couple ingredients and a little patience. This recipe comes from my right-hand lady, Dusti…… Read More →
Great On Everything By Andrew Zimmern This delicious roasted red pepper relish is great on burgers, brats, hot dogs, deli sandwiches and even as a dip with fresh vegetables or chips.
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.
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.
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 →
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 →
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 →
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.
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.
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 →
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.
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 →
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 →
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 →
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 →
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
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 →
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 →
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.
