Cioppino with Mussels
Italian-American Fish Stew By Andrew Zimmern This version of cioppino, a classic Italian-American fish stew, is packed with incredible tomato flavor and lots of succulent seafood.
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Twin Cities
My Hometown I’ve lived in the Twin Cities for over a couple of decades now, and I couldn’t be more proud to call it my adopted hometown. Not only is it a beautiful city, but it has an incredible food scene, a passion for the arts, and it is filled with wonderful people. Since I… Read More →
Wok-Tossed, Twice Cooked, Crispy Salt & Pepper Frogs’ Legs
A Tasty Alternative By Andrew Zimmern
Driscoll Berry Cobbler
An Easy, Rustic Dessert By Andrew Zimmern
Vegetable Curry
Curry in a Hurry By Andrew Zimmern This Indian-inspired curry is a healthy, meatless main dish that makes for a quick weeknight meal (and great leftovers). Serve with basmati rice and a cool cucumber salad seasoned with mint and lemon juice.
West Virginia-Style Sweet Cornbread with Creamed Corn
The Best Skillet Cornbread By Andrew Zimmern
Grilled Leg of Lamb with Bacon Fat Tortillas
Make This With Your Kids By Andrew Zimmern Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Rene Ortiz inspired this grilled lamb recipe, which has a roll-your-own element that… Read More →
Roasted Organic Chicken with Warm Panzanella Salad
Let the Ingredients Shine This recipe is from Erik Soderholm of Davenport Roadhouse, an avid volunteer who has cooked at many Homeless Garden Project events and a great supporter of our work. We really appreciate all the chefs that bring their passion and talent to our farm dinners – helping us to reach a wider… Read More →
Pastrami Benedict
From The Artisan Jewish Deli at Home By Nick Zukin & Michael Zusman Eggs Benedict is a luxurious breakfast dish rumored to have originated in New York City as a luncheon offering at the legendary Delmonico’s restaurant. This twisted modern Jewish deli version was adopted at Stopsky’s in Seattle. While the hollandaise and poached eggs… Read More →
Grilled Sardines with Mint & Almonds
Get Your Fish Groove On By Andrew Zimmern This recipe for grilled sardines has all the complex flavors of traditional North African cuisine, yet it’s surprisingly simple. If sardines aren’t available, try using any fresh fish. I prefer small fish: anything from 5 ounces to 2 pounds is perfect. I also make this recipe once… Read More →
Joanne Chang’s Breakfast Pizzas
The Ultimate Grab-’n’-Go Breakfast By Joanne Chang We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one. That is, unless you’re one of those people who need to start off the day with eggs or bacon or anything not sweet.… Read More →
Spaghetti with Classic Tomato Sauce
A Quintessential Italian-American Dinner By Andrew Zimmern A steaming bowl of al dente spaghetti with homemade tomato sauce, fresh basil and a sprinkle of parmesan cheese is a guaranteed crowd-pleaser. To round it all out, serve with crusty bread (or breadsticks) and a big salad.
Corn, Crab & Shrimp Chowder
Irresistibly Decadent By Andrew Zimmern I add depth to this rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent.
Erik Anderson’s Maple Thyme Custards
Sittin’ Pretty in the Catbird Seat By Erik Anderson
Andrew Zimmern Cooks: Butter Fried Chicken
A Back-to-School Dinner at the Zimmern House By Andrew Zimmern This butter fried chicken recipe is in my head more often than not. That’s saying something. It’s one of our monthly meals at the Zimmern house, and its yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright… Read More →
David Lebovitz’s Toasted Almond & Candied Cherry Ice Cream
The Perfect Scoop By David Lebovitz Crack open a cherry or apricot pit and you’ll discover a soft kernel inside with the pronounced scent of bitter almonds. I took a cue from whatever higher power designed these two flavors together and paired cherries with almonds in one heavenly ice cream. Adding anything chocolate makes this… Read More →
5 Questions: David Lebovitz
Living the Sweet Life in Paris A veteran pastry chef who spent 13 years working for Alice Waters at Berkley’s famed Chez Panisse, David Lebovitz has written six cookbooks including the best-selling The Perfect Scoop and The Sweet Life in Paris (stay tuned for the upcoming My Paris Kitchen, due out in 2014). After choosing the expat life in Paris… Read More →
GiGi’s Chopped Salad With Green Goddess Dressing
Steakhouse-Style Entrée Salad By Andrew Zimmern This is my interpretation of a chopped salad I grew up eating in New York City, a staple at our old-school neighborhood steak house. The veggie-heavy dish gets plenty of protein from the shrimp and hard-boiled eggs, vitamin C and fiber from the fresh green beans and peas, while celery… Read More →
Tarte Tatin with Crème Fraîche
A Classic Upside-Down Apple Tart By Andrew Zimmern The apples in this luscious tart are cooked in a rich caramel sauce. When turned out of the pan, the lightly spiced apples are melt-in-your-mouth tender.
Classic Roasted Chicken
Ultimate Comfort Food By Andrew Zimmern Everyone should have a classic roasted chicken recipe in their repertoire. For me, this is ultimate comfort food that hits the spot any time of year.
Steamed Mussels with Aioli
Mejillones By Andrew Zimmern My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the… Read More →
Jenn Louis’ Braised Chicken with Tomatoes, Chilies & Crema
What I’m Craving After a Long Shift By Jenn Louis
Mike Brown’s Elotes
Grilled Mexican-Style Corn with Parmesan Mayo Mike Brown, of Minneapolis’ Travail and Pig Ate My Pizza, shares his recipe for this delicious grilled corn, dressed up with a killer homemade parmesan mayo. This is the best way to eat in-season summer corn. Try it at your next barbecue, it’s sure to win over your guests.
Jamie Malone’s Oysters with XO Gravy
A Sustainable Option By Jamie Malone I like to make this oyster gravy and serve it with our sourdough bread for dipping. It is also excellent over white fish, such as halibut. How to shuck an oyster:
Tabbouleh
My Riff on a Classic Lebanese Salad By Andrew Zimmern Tabbouleh is chock full of fresh, in-season summer ingredients such as tomatoes, cucumbers and fragrant herbs. It’s not only healthy and packed with that bright citrusy flavor you crave this time of year, tabbouleh is a cinch to make. Be sure to let the composed… Read More →
Boiled Chinese Dumplings
Be careful, these are highly addictive. By Andrew Zimmern This dumpling recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about… Read More →
Guacamole with Pistachios & Smoked Cashew Salsa
Trust Me, You’ll Want to Double These Recipes By Alex Stupak
Chicken Yakitori
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and… Read More →
Naomi Duguid’s Kachin Chicken Curry
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste… Read More →
Halibut Aji Yaki
Incorporate More Fish Into Your Diet By Andrew Zimmern Halibut is a nutrient-rich firm white fish that’s high in omega-3 fatty acids, vitamin B and magnesium. The lean protein has a delicate sweet flavor that lends itself to a variety of pairings that kids will love. This sweet-and-salty Japanese-style sauce is one of my favorite preparations, and… Read More →