How to Make a Delicious Pie in the Microwave
Microwave Orange Custard Pie By Andrew Zimmern Want to make a fun dessert and all you have is a microwave? This orange custard pie is your solution.
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La Tasquería de Javi Estevez
Reinventing Offal Dishes Forgotten for Decades Javi Estevez has created something truly unique in Madrid’s upscale Chamberi neighborhood, a modern tasca (or tavern) devoted to serving locally-sourced offal. The 32-year-old chef is reigniting a passion for ingredients and dishes made popular during the post-war era of his grandparents’ generation. An obsession for creating dishes from other… Read More →
Jamaican Hibiscus Punch
Jamaican Hibiscus Punch By Andrew Zimmern Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.
Momofuku Ko
Mind-Bending Combinations of Flavors & Textures By Bob & Sue Now in expanded space off First Street in the East Village, Momofuku Ko has been one of New York City’s most challenging reservations for the past eight years. With a cook centric open kitchen where diners face each other at a U-shaped counter, Chef David… Read More →
Grilled Chicken Paillard with Panzanella Salad Recipe
Chicken Paillard with Panzanella Salad By Andrew Zimmern This panzanella salad set atop a grilled chicken paillard is a recipe I used on restaurant menus in NYC in the 80s! Good food is always good. Improvising with the panzanella salad is never a mistake. Try adding arugula, watercress, or whatever fresh vegetables look good at the… Read More →
Dashi-Braised Chicken Thighs
Dashi-Braised Chicken Thighs By Jennifer McGruther From time to time, my family sits down to a dinner of these chicken thighs, slowly braised in dashi, sprinkled with green onions and sesame seeds and served with bowls of steamed rice and vegetables. Chicken thighs benefit from the long, slow process of braising that cooks them to a… Read More →
Derek Dammann’s Baked Oysters with Marmite
Baked Oysters with Marmite By Derek Dammann Marmite is gross, but this dish is good. I get these amazing beach oysters from Outlandish Shellfish Guild in Harriot Bay on Quadra Island. Kathy and Victor raise the most amazing West Coast shellfish, seriously the best in my opinion. Each oyster is the size of your hand… Read More →
I Could Eat My Weight in These Oysters
The Best Thing I Ate This Week By Andrew Zimmern In celebration of his latest book, Derek Dammann came down from Montreal to cook a special dinner with Jamie Bissonnette in Toro’s private dining room in New York City. The food was eclectic and lumberjack chic, with a foie gras course incorporating some devilishly delicious apple and maple… Read More →
Thai Fish Cakes with Chili Garlic Sauce
Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help… Read More →
Homemade Thai Red Curry Paste
From-Scratch Curry Paste By Andrew Zimmern Homemade red curry paste is so much better than the store-bought stuff and keeps forever in the fridge. So why not do it from scratch?
Easy Thai-Style Cucumber Salad
Refreshing Cucumber Salad with Peanuts & Cilantro By Andrew Zimmern This classic, sweet-and-sour Thai-style cucumber salad is the perfect warm-weather side dish.
Amazing 2-Inch Thick Ribeye Steaks from Peterson Farms
The Best Thing I Ate Last Week By Andrew Zimmern The best thing I ate last week was dinner on Saturday night. Tomato and feta salad, crispy twice-cooked potatoes with thyme from the garden, and these amazing grass-fed, corn finished 2-inch thick ribeye steaks from Peterson Farms cows. Peterson’s raise Limousin cattle exclusively on their… Read More →
Top 5 Most Popular Recipes
My Most Popular Recipes Ever From addictive sticky chicken wings to the most perfect key lime pie I’ve ever tasted, here are five tried-and-true recipes that I make all of the time. Turns out, you all love them as much as I do. 1. One-Pot Chinese Chicken Wings I first had this dish in… Read More →
Google Talk: The Broken Food System
Fixing Our Broken Food System In April, I had the opportunity to speak at Google headquarters in New York City about an issue I’m very passionate about, the country’s broken food system. Eating well is a class issue in America, and we need to do something to change it. We need a real food system in this… Read More →
Grilled Flank Steak with Chimichurri
Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil… Read More →
The Best Recipes for a Memorial Day Barbecue
15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer. • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game
Smoked Turkey Legs
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
Beet & Ricotta Doughnuts from The Doughnut Project
The Best Thing I Ate Last Week By Andrew Zimmern When I was about to start recording The Moment podcast with my friend Brian Koppelman last week, he whipped out a box of The Doughnut Project doughnuts for me to try. TDP is a new shop in NYC, and the beet and ricotta donuts are insane, as… Read More →
Austin City Bites
Austin City Bites By Bob & Sue A weekend in the country’s fastest growing city (which embraces its reputation for being weird, as well as the Live Music Capital of the World) included memorable dinners at a prominent food critic’s three favorite restaurants: Qui Credit: Nicolai McCrary Philippine native Paul Qui delivers an eclectic combination of… Read More →
Soft-Shell Crab 3 Ways
How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh soft shell crabs. This is the time of year to avoid the frozen blue swimmer imports that seem to populate every crab shack and sushi bar during the rest of the year. May is… Read More →
Pan-Crisped Soft Shell Crabs with Lemon & Herbs
Easy Soft Shell Crabs By Andrew Zimmern I set my culinary calendar for May’s soft-shell crabs and eat them as often as I can. Freshness is key to the success of a simple dish like this. When taken straight from the water, the intense saline brightness is oyster-ish in flavor, the textures are singular and the meat… Read More →
Spit-Roasted Pork & Lamb Sausage in Cyprus
The Best Thing I Ate Last Week By Andrew Zimmern In Nicosia, Cyprus, the world’s last remaining occupied and divided city, there is a small café called the Berlin 2 Wall. They serve a simple set meal with plenty of mezze—from snails to tahini, from tomato and feta salad to brined caper branches dressed with… Read More →
Broiled Shrimp with Tomatoes & Feta
Broiled Shrimp with Tomatoes & Feta By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
The Navigator’s Table Nashville
The Navigator’s Table Heads to Nashville In this episode of The Navigator’s Table, I’m hosting a celebration of all things Nashville. I’ve invited Carla Hall, Rachele Lynae, Kahlil Arnold, Pat Martin and Sarah Gavigan to dish on their favorite Music City eats. From classic meat n’ threes and hot chicken to cutting edge cuisine, this city… Read More →
Barbuto
Rustic Perfection Chef Jonathan Waxman’s 13-year-old West Village restaurant is as casual and gorgeous as he is… no joke. My pal of many decades is in his prime, swarthy, and greyed out like a sexy Gandalf. In fact, Waxman just won a Beard Award for Best Chef NYC thanks to his culinary wizardry—you see what… Read More →
Rhubarb Marmalade with Figs & Lemon
Rhubarb Marmalade with Figs & Lemon By Madeleine Hill I love rhubarb. As a child I was often wielding the bracingly tart stalks dipped in sugar after a trip to the farmers market; it’s one of my favorite snacks. My garden now grows rampant with rhubarb, which thrives in the damp, cool Minnesota spring. Looking for… Read More →
Hominy Grill’s Shrimp & Grits
Shrimp and Grits HOMINY GRILL, CHARLESTON, SC When everyone tells you to go to one place for one dish, you don’t ask questions: you just get in the car and drive. That was the case with the shrimp and grits at Hominy Grill. An ingredient introduced to Southern cooking by Native Americans, grits are often… Read More →
5 Unique Salsas for Cinco de Mayo
Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread. Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles.… Read More →
Chilaquiles with Salsa Roja & Fried Eggs
Chilaquiles with Fried Eggs By Andrew Zimmern I like to serve this classic Mexican morning fare for dinner with my tomatillo-avocado salsa on the side.
18 Ways to Make Mom Happy
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 18 surefire ways to celebrate the mothers in your life. Go ahead, give her what she’s craving, whether it’s… Read More →