Char-Grilled Chili Shrimp
Grilled Chili Shrimp By Andrew Zimmern
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Taste Atlas: Rome
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
5 Questions: Tony Maws
Uncompromisingly Committed to His Craft A 2011 James Beard Award Winner for Best Chef Northeast and Food & Wine Best New Chef in 2005, Tony Maws is the owner of Boston’s acclaimed Craigie on Main and the newer, more casual Kirkland Tap & Trotter. An immensely talented chef with ruthless expectations of himself and his staff,… Read More →
No Kid Hungry #SaveSummer
I got this email from Tamra C. McCraw yesterday. It’s reprinted in its exact form because I couldn’t put it any better… please read it, make the links your mission for today and lets help kids get the food they need during the summer months and beyond. I need you to call/email/tweet/urge your Senators to get active on this piece of legislation. Thanks, AZ Andrew it… Read More →
My Hometown: Matthew Accarrino’s San Francisco
Chef Accarrino Shares San Francisco Favorites After graduating from the CIA in New York and working for top tier chefs around the country (including Thomas Keller at Per Se and Tom Colicchio at Craft Los Angeles), chef Matthew Accarrino moved to San Francisco in 2009 to take over the SPQR kitchen. At the intimate Fillmore neighborhood restaurant, Accarrino takes traditional,… Read More →
Crispy Garlic Short Ribs
Classic Philippine Rib Recipe By Andrew Zimmern This is a classic Philippine rib recipe that will be impossible for you to resist making again and again. The vinegar in this dish is a holdover from the first wave of Spanish cookery that influenced much of Pinoy (Filipino) food culture. I first started doing this with… Read More →
Kitchen Experiments: Sous Vide Tomato Sauce
Tomato Sauce Sous Vide-Style By Madeleine Hill Look, I’m not Andrew Zimmern, but I do work for him (both a blessing and a curse). I love to cook, but I didn’t go to culinary school. Three years ago, I turned a hobby into a job when I started testing Andrew’s recipes for Food & Wine magazine and andrewzimmern.com,… Read More →
Squid a la Romana
Squid with Tomato & Mint By Andrew Zimmern When I got home from Rome last December, I wanted to make a tripa a la Romana but had no audience at home for the dish. So, I tried it with veal breast and with chicken—both were superb low and slow long-time braised affairs. Then I made this… Read More →
Tomato Sorbet
Summer Tomato Sorbet By Andrew Zimmern This is the best and most interesting way you’ve never utilized your favorite tomatoes from your market or garden. I make this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped: the bigger the acidity and sweetness of the tomatoes, the better.… Read More →
Corn and Green Tomato Salad
Succotash-Style Summer Salad By Andrew Zimmern Simple is best. This is one of those recipes. Don’t feel encumbered by the ingredients I am using here. Feel free to make this cold succotash–style corn and green tomato salad for any and every meal, at least until corn stops coming into the market. Sometimes I add handfuls of… Read More →
Taste Atlas: Madrid
Devour Madrid A vibrant city with a storied history, beautiful architecture and a serious appetite for food, art and music, Madrid is one of Europe’s great capitals of culture. From market tapas to Michelin-starred fine dining, restaurants in this bustling metropolis intertwine the country’s rich culinary traditions with innovation and modern gastronomy. Here’s a sampling… Read More →
My Hometown: Michael Solomonov’s Philadelphia
Mike Solomonov’s Top Picks for Philly Highly regarded as one of the best chefs in Philadelphia—and I’d say in the entire country—Michael Solomonov’s Israeli food at the award-winning Zahav is beyond exquisite; it’s mind blowing. After he took a seemingly simple dish like hummus and elevated it to cult status, people started paying attention and the crowds have… Read More →
Lobster Toasts
A New Way to Eat Lobster By Andrew Zimmern Here is a fun recipe that engages all of the senses, takes advantage of the boiled lobster boredom and is simply delicious any time of year.
Guelaguetza
Iconic Oaxacan Food in LA For more than 20 years, Guelaguetza has been a stalwart in Los Angeles’ robust Mexican restaurant scene. From mole to mezcal, they serve some of the best Oaxacan specialties in the United States. Be sure to try their signature mole negro, served either with chicken and hand-made fresh tortillas, layered in their tlayudas (a… Read More →
The Best Baked Beans
Easy Homemade Baked Beans By Madeleine Hill These baked beans were one of my favorite dishes growing up. The variety of beans adds a great textural contrast; the bacon, a smoky accent; the onions, a nice crunch. Every time we make these, it always turns out a bit different… sometimes I’ll add a bit more… Read More →
5 Questions: Joe Carroll
Feeding the Fire When Joe Carroll opened Brooklyn’s Fette Sau in 2007, he was among the very first pioneers to bring legit barbecue to New York City. A couple years ago, the New Jersey-native expanded his operation to Philadelphia, adding a second Fette Sau to his roster of restaurants (which also includes the neighborhood steakhouse… Read More →
Taste Atlas: Dubai
Devour Dubai Dubai is the wealthiest and most populous of the seven United Arab Emirates. In just two short decades, it’s grown into a modern metropolis with man-made islands, shopping centers with indoor ski slopes and the world’s tallest skyscraper. But scratch beneath the surface and you’ll find a vibrant melting pot of immigrants, merging… Read More →
Fried Chicken & Watermelon Salad with Vietnamese-Style Dressing
The Best Watermelon Salad By Andrew Zimmern Hot, sour, salty and sweet, this salad is one of my favorite summertime meals. The crunchy fried chicken perfectly compliments the cold, juicy watermelon topped with tart Vietnamese-inspired dressing, fragrant herbs and toasted coconut. It’s the contrast of texture and flavor that I can’t get enough of. Like this… Read More →
Joe Carroll’s Axe-Handle Rib-Eye Steak
Axe-Handle Rib-Eye Steak By Joe Carroll This beefy behemoth might look and sound intimidating, but it’s just like any other rib-eye steak, except that it has a full rib attached and it’s twice as thick as usual. This is the steak you serve to folks who think they’ve tried everything a cow has to offer.… Read More →
Grilled Fingerling Potatoes
Grilled Fingerling Potatoes By Joe Carroll This simple side dish can be served alongside any meat or other main course you’re throwing on the grill. A hot grill crisps up the exterior of the fingerlings so they are like fat steak fries, making them the perfect starch accompaniment. Recipe from Feeding the Fire by Joe… Read More →
Pickled Shrimp, Crisp Artichokes & Butter Lettuce
Pickled Shrimp, Crisp Artichokes & Butter Lettuce By Hugh Acheson The core of this dish is a timeless pickled shrimp recipe from my first book. Here you take those beautiful shrimp and turn them into a meal with sweet, crisped artichokes that will delight everyone at the table. The ingredients list looks long, but don’t let… Read More →
Hugh Acheson’s Southern Ratatouille
Southern Ratatouille By Hugh Acheson I love Ratatouille. It screams “summer” in all the right ways and is a great place to put pounds of your garden’s bounty. When the tomato and squash harvests are getting a little out of control, this is the best way to use them up. Recipe from The Broad Fork… Read More →
Seared Scallops with Corn, Spinach & Bacon
Seared Scallops with Corn, Spinach & Bacon By Hugh Acheson We don’t put bacon in everything in the South, contrary to what some people think. But we do use it in this recipe because the kinship between corn, scallops, and bacon is undeniably great. You’ll want to use really good scallops, and getting them is… Read More →
Beet Pickles
Real Minnesota Farmhouse Food By Andrew Zimmern These beet pickles are simply the best. Don’t throw the brine away when the jar no longer has beets in it. Core and slice a hard, crisp apple. Bring to a simmer in the brine, return to the jar and refrigerate for a day and you will have… Read More →
Velvet Chicken
Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 coursework—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture that… Read More →
The Iconic Berghoff
A Trip Back in Time By Bob & Sue Founded in 1898 in downtown Chicago by a German-born brewmaster, the iconic Berghoff restaurant still serves traditional food in an old world setting. Free corned beef sandwiches were originally offered as a way of selling beer. The restaurat has evolved under fourth generation family ownership into… Read More →
Grapefruit Paloma
Grapefruit Paloma By Andrew Zimmern
Ideas on Changing the Food & Farming System
Last week I spoke at the 75th annual American Public Gardens Association Conference, hosted by the Minnesota Landscape Arboretum and Como Park Zoo & Conservatory. Before the event, I sat down with Lisa Marchand of Minnesota Monthly to chat about our broken food system and the state’s farming potential. Read the article here. When… Read More →
Sour Cream Peach Pie
Sour Cream Peach Pie By Andrew Zimmern Food with a story is always best. My pal Annette passed me this recipe that was passed to her by her mother-in-law, Inez Orvedal Kisser, of Fargo, North Dakota. Inez was born in 1905 and died at age 93. She was the youngest of 11 children and spent… Read More →
Pulled Pork with Homemade BBQ Sauce
Low & Slow Barbecue Pulled Pork By Andrew Zimmern This melt-in-your-mouth pulled pork is so tender. Eat it as is or put it in a sandwich. But don’t forget to relax and be patient, because the best barbecued pork takes time. Like this recipe? Save it on Pinterest!