Celebrating Spring Vegetables One of the more tastebud titillating moments for every food lover is the first glimpse of fresh spring asparagus. Asparagus is a perennial, gathered in the wild since the Stone Age, and one of our first foraged foods. About 300 species exist, some poisonous, some ornamental, but asparagus officinalis is the edible… Read More →
The Best Japanese Noodles By Andrew Zimmern Japanese noodle dishes, especially soba noodles, are one of my favorite treats. Here’s my favorite hot noodle recipe, but I also love eating cool and refreshing zaru soba in the warm weather months. Making them requires having a few pantry items like dashi (bonito fish and kombu seaweed… Read More →
Estofado de Carne, Paleo-style By Andrew Zimmern Only a few minor tweaks make this satisfying & flavorful Spanish-style beef stew a reliable paleo option. The addition of currants, capers and pine nuts give this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. If you’re sticking to the Whole30/paleo… Read More →
Classic Spring Lamb By Andrew Zimmern One of my favorite rites of spring is the first lamb dinner of the season. Lamb shoulder is best in a slow braise, melting the fat and connective tissue. To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a… Read More →
Oeufs Sanguinette By Andrew Zimmern This recipe is from my demo at the 2014 Pebble Beach Food & Wine Festival. It’s a true blood bread pudding, crisped in a pan and served with fried eggs and chives. Perfect for brunch!
The Ultimate Surf & Turf By Andrew Zimmern Here’s a recipe from my demo at the 2014 Pebble Beach Food & Wine Festival. Vitello Tonnato, or cold, sliced veal, is an Italian classic and, although it’s traditionally served with veal top round, I like it even better with calf tongue. The acidity and salinity of the… Read More →
Sensuous Chocolate Custard By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate version is easy to prepare and perfect for dinner parties since you can make it ahead and refrigerate until you’re ready for dessert. Serve with whipped cream, sprinkle powdered sugar, top with berries,… Read More →
Tartines de Tomates Cerises, Chèvre Frais Maison aux Herbes By David Lebovitz For this recipe, I roast the tomatoes ahead of time—up to 8 hours in advance—so they have time to marinate in their own savory juices, which get released and caramelize slightly, making a nice bit of sauce to drizzle over the top.
Gratin de Pommes de Terre au Bleu et à l’ail Confit By David Lebovitz Although I’ve confessed to never being comfortable with the term comfort food, I’ll admit it’s a pretty spot-on moniker for potato gratin. Pouring cream over a dish of potatoes and adding some blue cheese and garlic, mellowed and sweetened by oven… Read More →
A Classic Combination By Andrew Zimmern Family meal nights across America just got easier, healthier and budget-friendly. My kid begs for this recipe, and I love making it for him—look at how many veggies are crammed in there! The best part: This healthy, paleo recipe is Whole30 approved!
Here’s a recipe everyone needs in their back pocket. By Andrew Zimmern It’s simple and easy and looks great on a platter. For this country club salad, I cut several heads of young local romaine lettuce (iceberg in a pinch) in halves, trimmed and arrange them on a platter. I garnish them with sliced cherry… Read More →
This recipe is not an April Fools’ prank. Why would you think it was? Because Miss Myra never shares it…but she did with me. And when I tell you, without equivocation, that it’s the most famous, most amazing, best tasting banana pudding recipe in the world, trust me, it is. Four generations have carefully guarded this recipe… Read More →
The Best Brunch Cocktail (and hangover cure) By Andrew Zimmern This balanced bloody mary sticks to the classic ingredients: tomato, horseradish, Tabasco, Worcestershire, celery, cumin and citrus. The lemon and lime really brighten it up, while the pepper, horseradish and hot sauce give it a fiery kick. Try making it with Clamato juice for an… Read More →
A Tangy, Sweet and Luscious Combination By Andrew Zimmern When I entertain, my guests won’t stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy recipe is a great compromise: the components can be prepped ahead of time, plus the final… Read More →
The Publican’s Signature Dish By Paul Kahan and Brian Huston The James Beard Foundation Award nominees are announced today, so we asked last year’s recipient of the Outstanding Chef award, Paul Kahan, to share one of his favorite recipes. From modernist fine dining to a beer-focused gastropub, chef Paul Kahan’s multifaceted restaurant empire is a… Read More →
Irish Country Cooking By Rory O’Connell Watercress, while peppery when eaten raw, becomes sweet and aromatic when lightly cooked. If you go foraging for wild watercress, it is essential to ensure you have found a clean source. The top leaf on sprigs of watercress is always the biggest, whereas the top leaf on wild celery, which often… Read More →
From My Irish Table By Cathal Armstrong Da calls this dish Shagger’s Pie. It was a much-wished-for dish in our house and, like Irish stew, always came with Piccalilli served on the side. Shepherd’s pie is an interpretation of a French dish called hachis parmentier. What makes it truly Irish is that there are potatoes… Read More →
Sweet & Tangy By Andrew Zimmern With its flaky crust and tangy lemon curd filling, this is one of my favorite desserts. Lemon meringue pie is a classic with an instant wow factor. Follow this recipe and you’re bound to impress your guests.
An Irish Staple By Andrew Zimmern What’s a St. Paddy’s Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and… Read More →
Modern Pioneering By Georgia Pellegrini Grandma Pellegrini and Great-Aunt Gray used to love to have garden parties, and I like to think that this would have been my creative contribution. A watermelon keg is a festive way to serve beverages on a hot summer day. You can fill the keg with whatever liquid you would… Read More →
A Classic Italian Flavor Combo By Andrew Zimmern I fell in love with this delicious combination on a trip to Bergamo, the hilltop city in Lombardy, just north of Milan. I was with my father on my first visit to Italy in 1974, and one night we stumbled into a small little trattoria after driving… Read More →
Classic Fish Fry By Andrew Zimmern This traditional fried walleye would fit right in at a Friday fish fry in your neighborhood church basement. Especially popular around the Great Lakes, walleye is a fantastic freshwater fish with tender, flaky white meat that holds up to a crispy coating. Serve family style with the creamy tartar… Read More →
Peanut Butter & Banana King Cake with Candied Bacon By Executive Pastry Chef Rhonda Ruckman, Link Restaurant Group Much of this King Cake recipe can be prepared a day ahead. The recipe is broken down into three parts, dough, filling and icing.
Delicious Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are some of my favorites from the archives.
Creole Comfort Food By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors. Served with sweet-and-spicy rice that’s loaded with coconut, jalapeños, pistachios and raisins, the rich Southern stew is perfect for a Mardi Gras celebration.
Stellar Herb-Cured Fish By Andrew Zimmern I adore curing, pickling and fermenting foods. However, most cured fish recipes like gravlax are tricky because they require weighing down the fish to expel moisture. For me, that ruins the texture. Instead, my stellar version uses salt and sugar to draw out the liquid from the fish so… Read More →
Asian-Style Tartare By Andrew Zimmern
Sweet & Sour Quail By Andrew Zimmern
An Earthy Mushroom Stew By Andrew Zimmern This wild mushroom ragout is incredibly versatile. You can serve it with a poached egg for a great lunch, as a rich gravy for grilled or roasted meat, on top of risotto and gnocchi, or with this creamy polenta for a hearty main course.
The Simplest Way to Roast a Fish By Andrew Zimmern Yes, you can rub a fish with oil, dust with salt and roast. And I do that a lot. But you need a sauce. The vegetable one here combined with the wine makes this the roasted fish dish I crave most; the one that takes… Read More →
