Very Fresh Spring Pea Soup
Fresh Pea Soup By Andrew Zimmern This fresh pea soup is a celebration of spring in a bowl. You can use frozen peas if you must, but shelling your own peas is worth the extra step.
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Chengdu-Style Chicken with Peanuts, Chiles & Black Beans
Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
Where to Eat Vietnamese Food in Minneapolis
The Twin Cities’ Best Vietnamese Restaurants Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. And in a town chock-full of great Vietnamese restaurants, it’s difficult to name the best. From fantastic noodle soups to Banh mi sandwiches, bao to broken rice platters here are our favorite Vietnamese spots. Quang If… Read More →
Leonardo Vignoli’s Cacio e Pepe
Cacio e pepe di Leonardo Vignoli By Katie Parla & Kristina Gill Cacio is the local Roman dialect word for Pecorino Romano, a sheep’s milk cheese made in the region since ancient times. Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century. Pasta is tossed… Read More →
Artichoke, Peas, Fava & Lettuce Stew
Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s core components—lettuce, fava beans, artichokes, peas, and spring onions—are all in harmony. Traditionally, vignarola is not a vibrant green dish. It’s more of a grayish, soft green, which… Read More →
Rustic Canyon Wine Bar & Seasonal Kitchen
Santa Monica’s Rustic Canyon By Bob & Sue Chef Jeremy Fox (ex-Ubuntu and Manresa) offers creative dishes and a thoughtful wine list in this trendy, casual restaurant. Vegetarians will love the beets with quinoa, avocado, blood orange and pistachio; the fresh peas with pecorino, mint, black pepper and red wine vinegar; and the white yams… Read More →
Roasted Rack of Pork Loin with Mustard & Apricots
Roasted Rack of Pork with Mustard & Apricots By Andrew Zimmern Pork with fruit and mustard is one of the greatest culinary combinations. This stunning centerpiece roast is fit for a holiday feast.
City of Gold
City of Gold Premiering in Minneapolis this Friday, the documentary City of Gold explores Los Angeles through acclaimed restaurant critic Jonathon Gold’s eyes. Gold changed the world of food writing. Over the past couple decades, he’s made it a point to seek out extraordinary food in ordinary places. By uncovering and writing about restaurants that… Read More →
Frittata Rustica with Mixed Vegetables & Manchego
Mixed Vegetable Frittata with Manchego By Andrew Zimmern If you have a giant well-seasoned cast iron skillet, you could easily double this recipe to feed a big crowd.
Spring Vegetable Barigoule
Artichoke & Asparagus Barigoule By Andrew Zimmern Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast… Read More →
9 Recipes for St. Patrick’s Day
My Favorite Irish-Inspired Recipes To some, St. Patrick’s Day is an excuse to drag out a kelly green outfit, stand on the sidelines of an Irish-themed parade, and drink Guinness and whiskey all day. But naturally, for me, it’s all about the food. Here are 9 Irish-inspired recipes to help you celebrate the holiday, from… Read More →
La Barbecue’s Austin Favorites
La Barbecue’s Top 5 for Austin In the crowded, competitive and often ruthless Texas barbecue scene, La Barbecue sits among the best of the best. Sure it helps that owner LeAnn Mueller hails from barbecue royalty—her grandfather founded Taylor, Texas’ Louie Mueller Barbecue in 1949, a temple of smoked meat that never fails to impress.… Read More →
Make Your Own Corned Beef at Home
Deli-Style Corned Beef By Andrew Zimmern Brining your own corned beef at home is easy, all you need is the right equipment and time. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. Once you taste the real deal, you’ll… Read More →
Vote Against the DARK Act
Minnesotans Want and Deserve the Right to Know About GMOs By Andrew Zimmern If I’ve learned anything during my 35 years spent cooking in kitchens and traveling to over 160 countries in search of what food teaches us about culture, culinary creations and choices, it’s that the decisions people make when it comes to the… Read More →
Curried Lamb Hand Pies
Easy Savory Hand Pies By Andrew Zimmern These individual curried lamb hand pies are easy to throw together for a fun weeknight dinner.
6 Pies for Pi Day
Happy Pi Day Pi Day is March 14 and that means we’re all about pie—the kind you eat, not the ratio of a circle’s circumference to its diameter. Here are some of my favorite pie recipes to help satiate your craving, from a deep dish peach pie to the most perfect key lime pie recipe… Read More →
Ben Runkle’s Top Picks for Austin
What Not to Miss in Austin The co-owner of Salt & Time, Ben Runkle is Austin’s leading meat purveyor. What was born from Runkle’s passion for Old World charcuterie, turned into the city’s first whole carcass butcher shop and salumeria when a partnership with Bryan Butler developed in 2010. The pair are committed to sourcing animals… Read More →
Traditional Fish and Chips
Pub-Style Fish & Chips By Andrew Zimmern This simple comfort food classic always hits the spot. Serve with my homemade tartar sauce, plenty of lemon wedges and malt vinegar.
Where to Splurge in Northern California
Eating at California’s Five Michelin 3 Stars By Bob & Sue With the elevation of Manresa to three stars for 2016, Northern California now has five of the 13 Michelin 3-star restaurants in the United States. We ate at all five in nine days during our recent anniversary celebration in January. These five great chefs… Read More →
Green Chile & Pork Chili
Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the… Read More →
Fresh Tomatillo Salsa
My Go-To Salsa By Andrew Zimmern This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles. It’s one of my favorites, it’ll truly brighten up any meal. Try adding chopped or smashed avocado for a twist.
Thick Chile Salsa
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Black Beans
Black Beans Are Magical By Andrew Zimmern Beans are the healthiest and most nutritional protein option on earth. The communities around the world that eat a lot of beans, legumes and farinaceous foods live longer and happier than they do in other communities. Just check out my friend Dan Buettner’s Blue Zones books. Anyway, when… Read More →
How to Open a Restaurant
Ever dream of becoming a restaurateur? OpenTable has partnered with hospitality consultant Alison Arth to create How to Open a Restaurant: The Modern Restaurateur’s Guide to Starting & Growing a Restaurant Business. The guide provides prospective restaurant owners with the tools they need to succeed, hitting on topics like funding, staffing and restaurant technology. It’s also chock… Read More →
Kidz Kitchen Demo: Cold Soups on a Hot Day
Cold Soups on a Hot Day For my Kidz Kitchen demo at this year’s SOBEWFF, I’m cooking a few of my favorite cold soup recipes, vichyssoise and a cucumber, yogurt and dill soup. Perfect for a hot Miami day! Vichyssoise What can I say, I love chilled soups in the summer and always have… Read More →
9 Oscar-Worthy Cocktails
Tasty Cocktails to Try this Weekend Whether you’re inviting friends over for a viewing party or just in it to swoon over dresses on the red carpet, here are 9 great cocktails for the Oscars. Looking for something non-alcoholic? Try a virgin Mary, or perhaps lavender kombucha, cucumber mint lemonade or grapefruit palomas.
Culinary Literacy, Korea: Iced Noodles with Chiles & Poached Beef
Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—it’s tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long,… Read More →
Beef Tataki with Ponzu
Seared Beef Tataki Appetizer By Andrew Zimmern A popular Japanese dish, tataki refers to beef or fish that is quickly seared over high heat, leaving the center very rare. It’s thinly sliced and served with a citrus- and ginger-infused vinegar soy sauce.
Our Favorite Recipes for Winter Citrus
12 Ways to Use Citrus this Winter It has always struck me as ironic, but perhaps fittingly, that citrus fruit is at its peak in the midst of our winter. This time of year, you can find an amazing selection of citrus in the grocery store—grapefruits ranging from red to white (including the sweet oro blanco, one… Read More →
Osso Buco Primavera with Orange & Fennel
Veal Shank Osso Bucco with Fresh Orange Juice By Andrew Zimmern These fabulous braised veal shanks are perfect for family dinners or entertaining. Be sure to keep some small forks or espresso spoons handy for extracting the delicate marrow from the bones.