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 →
An Ivan Ramen Specialty By Ivan Orkin This eggplant mazemen, like many other dishes at Ivan Ramen, employs a decidedly Latin cooking technique and component: the sofrito.
A Refreshing Dessert By Andrew Zimmern As Thomas Hyll wrote in his 1593 cookbook, “…[strawberries] are much eaten at all men’s tables with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seem to be everywhere. I developed… Read More →
Estofado de Carne By Andrew Zimmern This Spanish-style beef stew has earned a permanent spot in my cold-weather meal rotation. The addition of currants, capers and pine nuts gives this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. Serve with roasted potatoes or rice.
Inspired by Chef Ed Lee By Andrew Zimmern I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog… Read More →
A Twist on Spaghetti & Meatballs By Andy Ticer & Michael Hudman A few years after we opened AMIK, we thought it’d be fun to do a take on spaghetti and meatballs. We use a semolina dough and a light, rosemary-infused marinara that really complements our pork meatballs. Drizzled with fonduta, a rich cheese sauce,… Read More →
Take a break from the standard kale salad. By Andrew Zimmern I tasted a kale salad made by a monastic order in Detroit once. They were selling it at the farmers’ market there, which seemed better than a bake sale if you ask me. The miso dressing was so perfect that I made the salad… Read More →
Easy Thai-Style Curry By Andrew Zimmern A taste of the tropics during the Minnesota winter is always welcome at my house. This Thai-style dish is so easy to throw together for a weeknight meal but also works as a stunning entrée for your next dinner party. It has all the hot, sour, salty and sweet… Read More →
A Take on Hainanese Chicken Rice By Andrew Zimmern This is the dish to make when you get a fresh, natural chicken and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese chicken rice dish, but it’s… Read More →
A Battle-Tested Classic By Andrew Zimmern This was all I ever wanted to eat growing up and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this… Read More →
Old-School Japanese Curry By Tadashi Ono & Harris Salat Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef. And you thicken it using an old-fashioned roux, a French-style thickening agent for sauces made… Read More →
A Quick Braise & Glaze By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.
Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese… Read More →
The Perfect Love Letter By Andrew Zimmern You should know how to make a great custard (plus, it’s always fun to use a blowtorch in the kitchen).
A Wintertime Staple By Andrew Zimmern This spiced Mexican-style hot chocolate is so easy to make at home, and a thousand times more delicious than pre-packaged Swiss Miss. There’s nothing better than a mug of hot chocolate during the holidays – it’s decadent, rich, comfort in a cup that warms you up from the inside out.… Read More →
Get into the Holiday Spirit It’s that time of year. You’re bound to be invited to an annual cookie exchange, take treats to the office, or be in charge of a Christmas dessert spread at some point in the coming week. Here’s my collection of some of my favorite cookies, including a few recipes from Minnesota… Read More →
Perfect for the Ginger Lover in Your Family By our pal Patty Diamond
With Extra Pepper By Molly Mogren I love getting snail mail, but I am very bad at sending it. However, I inadvertently started a pen pal relationship in 2010. My pal’s name was Eleanor Mailloux, a 90-something woman from Helvetia, West Virginia. Andrew filmed Bizarre Foods at her small restaurant, the Hutte House. After the… Read More →
