Make Whipped Cream from Scratch, It’s Easy Canned whipped cream doesn’t even compare to freshly whipped cream. It’s so easy to make, and in my opinion, the best way to top off my favorite dessert—key lime pie. Really, the only mistake you can make is over beating it and turning your cream into butter. When making whipped cream, it’s… Read More →
Wise Acre Eatery It seems just about every restaurant claims to be farm to table. In the case of Wise Acre, it’s part of the business plan. Depending on the time of year, 75 to 95 percent of ingredients originate on sister business Tangletown Gardens’ 100-acre farm in rural Plato, Minnesota, including Scottish highland cattle,… Read More →
Kool-Aid Marinated Dill Pickles By Andrew Zimmern Koolickles are sweet, they’re sour and so easy to make. I was turned onto these beauties a couple of years ago shooting a TV show in the South, and I’ve been addicted ever since. They perfectly compliment barbecue. I prefer using a slightly less salty dill pickle, such… Read More →
Wok-Charred Tuna with Miso Sauce By Andrew Zimmern
Wok-Tossed Twice-Cooked Soft Crabs By Andrew Zimmern
The Food & Wine Classic in Aspen is one of the best food events on the planet, and once again they crushed it. Huge love to all the amazing panels and panelists at the AmEx activation, all the chefs and fans, and congrats to the 10 Best New Chefs who were honored all weekend long. Here is… Read More →
French Onion Soup Burgers By Andrew Zimmern In this recipe, I top a beef patty with the trademark flavors of a great French onion soup—soft, caramelized onions cooked with tomato and red wine, and a healthy dose of melted Gruyere cheese. It’s an irresistible combination you’ll want to make over and over again.
This recipe is beautiful in its simplicity. By Richard Blais Lobster, meet mayo. Who could have predicted that this personal introduction that I made years ago would have evolved into such an amazing marriage of flavor? I’m such a mensch . . . and a liar, obviously! This outstanding combo goes way, way back, before… Read More →
Fried Duck Confit with Eucalyptus Honey & Mustard Greens By Richard Blais Who can resist crispy duck skin that gives way to supple, yielding, moist meat? I can’t, which is why I suggest you make this “times two” because you’re sure to want seconds. Or—gasp!—you can indulge in cold fried duck confit tomorrow. Recipe from… Read More →
The Salty Tart Chef Michelle Gayer is a James Beard Award nominee many times over, including being a 2017 semifinalist for “Outstanding Baker.” Open since 2008, Gayer and her team at The Salty Tart make everything from scratch everyday—from pastry cream-filled brioche to flaky layered croissants and buttercream-topped cupcakes to banana cream pies. Her macaroons are… Read More →
11 Delicious Ways to Cook Chicken If you’re stuck in a rut with flavorless, boneless chicken breast as the mainstay of your weeknight dinners, I encourage you to get out of your comfort zone and try one of these recipes. Whether it’s grilled, fried, steamed, braised, roasted or tossed in a hot wok, there are hundreds of ways… Read More →
Nico Osteria By Bob & Sue This Paul Kahan restaurant on Rush Street features imaginative Italian fare. Executive Chef Erling Wu-Bower, a James Beard finalist in 2017, brings his own interpretation to traditional dishes. Crudo selections included Suzuki bass with chili flakes, Madai snapper with a kohlrabi salsa verde, bigeye tuna with black olives and… Read More →
The Anchor Fish & Chips Well before the influx of destination breweries and galleries re-energized Minneapolis’ artsy Northeast neighborhood, The Anchor Fish & Chips was battering Alaskan cod and frying hand cut chips for the locals. The narrow restaurant with tin ceilings and deep red walls lined with cozy booths has a real deal fish… Read More →
Grilled Coconut-Curry Shrimp Skewers with Cilantro Chutney By Andrew Zimmern Served with a side of my addictive cilantro chutney, this easy shrimp appetizer benefits from a long marinade of rich coconut and curry flavors followed by a quick char on a hot grill.
Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables.
Stir Up a Classic Cocktail The Derby Day cocktail of choice for nearly a century, the mint julep is steeped in Southern tradition. Each year, nearly 120,000 mint juleps are served during the two-day race at Kentucky’s Churchill Downs Racetrack. Here, we use a mint simple syrup for a more concentrated mint flavor. Packed with… Read More →
Lake Superior Shore Lunch By Andrew Zimmern Shore lunches and fish fries are classic Midwestern fare. Staying true to this recipe’s roots, I use Ritz Cracker bread crumbs to coat fresh filets of whitefish from the Great Lakes. Be sure to serve alongside my homemade tartar sauce and a heaping pile of classic coleslaw inspired by… Read More →
Chicken Fried Steak with Cream Gravy By Andrew Zimmern Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. Last year I drove a section of the famed highway in Oklahoma and stopped at Clanton’s, world famous for their chicken fried steak. Once I tasted their… Read More →
Thai Coconut Salmon Soup By Andrew Zimmern While following in the footsteps of Lewis and Clark in Oregon, I spent a day filming and fishing with Brigette McConville, who is lovingly referred to as the salmon queen along the Columbia River. I was inspired to create this recipe that uses parts of the salmon that… Read More →
Authentic Vietnamese Food at Quang Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. Quang Restaurant is family owned-and-operated, always packed and serves some of the best traditional Vietnamese beef noodle soup in America. Don’t let the line out the door scare you away—even at their peak hour, the wait will… Read More →
Johnson’s Boucanière Pork Butt By Matt Moore Johnson’s Boucanière • Lafayette, Louisiana Greg’s custom smokers impart the most smoke flavor in the first six or seven hours. From there, he places the butts in shallow tins with some water, covers them with foil, and places the “tin-ed” butts back on the smoker for an additional… Read More →
Mucci’s Italian Owned by local restaurateur Tim Niver, Mucci’s Italian is one of the best new restaurants to come to the Twin Cities. In a tiny, unmarked brick building in St. Paul, you’ll find incredible food and service in a beautiful, yet unpretentious setting. With lacquered wood tabletops, black leather banquettes and chairs, the cozy… Read More →
Herb-Cured Salmon By Andrew Zimmern Inspired by classic Scandinavian gravlax, this salmon is cured for two days with dill, parsley, juniper berries, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor are superb without having to weigh it down to expel the moisture. While it… Read More →
Hola Arepa One of the most popular Latin American restaurants in the Twin Cities, Hola Arepa started out as a food truck, slinging their take on the satisfying Venezuelan sandwiches on the streets of Minneapolis. For those unfamiliar with their eponymous arepas, think hefty griddled cornmeal cakes stuffed with all sorts of ingredients, from Argentinian-style… Read More →
Lamb & Beef Kefta with Herb Yogurt Sauce By Andrew Zimmern An ubiquitous street food in Morocco and the Middle East, kefta are flavorful meatballs that are simple to prepare at home. I make my version with a mix of ground lamb and beef, and tons of herbs and aromatics. Pan-fry the patties and toss them… Read More →
Punch Pizza There are plenty of great pizza places in the Twin Cities, but Punch will always have a special place in my heart. Now with eight locations across the metro, their first location, which opened back in 1996 in St. Paul’s Highland Park, is my favorite. Co-founders John Soranno, who grew up in Milan,… Read More →
Modern Scandinavian-Influenced Fare Located in a historic 19th-century brick-and-timber warehouse in Minneapolis’ North Loop neighborhood, The Bachelor Farmer celebrates Nordic-inspired cuisine made with ingredients sourced from local farmers or grown on the rooftop garden. They created small masterpieces on top of a humble piece of toast before it became a culinary craze, so order a few toasts as an… Read More →
Guinness-Braised Lamb Shanks By Andrew Zimmern Serve these tender, braised lamb shanks with mashed potatoes or steamed quartered new potatoes seasoned with butter, parsley, chives and sea salt.
9 Ways to Celebrate Pi(e) Pi Day is 3/14, and while this made-up holiday has nothing in common with our favorite dessert, we have no problem dedicating a whole day to baking and eating pie. Here are nine sweet and savory ways to indulge. Lattice-Top Blueberry Pie As far as pie fillings go, this one… Read More →
Chicken “Al Mattone” By Andrew Zimmern This baby chicken dish from Rome can be made using poussin or cornish hens. Cooking under a heavy weight, such as a foil-wrapped brick in this case, has been practiced for centuries. It ensures a crispy skin and a moist interior.
