Grapefruit Paloma
Grapefruit Paloma By Andrew Zimmern
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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!
My Hometown: Edward Kim’s Chicago
Edward Kim on Where to Eat & Drink in Chicago After graduating from culinary school, chef Edward Kim worked in kitchens in Los Angeles, Seoul and New York City—most notably under Thomas Keller at Per Se—before returning to his native Chicago to open Ruxbin in Wicker Park. After the wild success of his globally-influenced 32-seat neighborhood BYOB,… Read More →
7 Mouthwatering Minnesota Food Festivals
Minnesota summers may be short, but we never take a sunny day for granted. We jam-pack June-September with events celebrating the food, drink, art and music that make Minnesota an amazing place to live. You probably already know that my favorite food festival on earth is the Minnesota State Fair. But there are several other… Read More →
Go Fork Yourself Update
In May, we decided to take a short hiatus from the Go Fork Yourself Podcast. Our dear producer, Beth K. Gibbs, left the nest to follow her passion. We’re excited for her, but she leaves big shoes to fill. Andrew, always an optimist, said we’d be back up and running by the end of June.… Read More →
Japanese Shabu Shabu
Classic One Pot Cookery From Japan By Andrew Zimmern I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
Chengdu-Style Hot Pot
Classic One Pot Cookery From China By Andrew Zimmern
My Hometown: Justin Yu’s Houston
Justin Yu on Where to Eat & Drink in Houston With an astounding blend of cultures and cuisine, Houston has long been one of America’s great food cities. But it’s only been until recently—with chefs like Chris Shepherd, Hugo Ortega and Justin Yu leading the pack—that anyone’s paid attention to the robust dining scene. Well… Read More →
Kickstarter Alert: Breaking Bread Cafe
I need your help. I want to bring your attention to a new café that just opened in North Minneapolis. I’ve been working with Appetite for Change to get a youth training program started at Breaking Bread Café, and I thought you’d be interested. Take a look at the information below (including this video), and let… Read More →
Pineapple-Glazed Baby Back Ribs
Pineapple-Glazed Ribs By Andrew Zimmern Fresh cilantro and tart-sweet pineapple give these baby back ribs a unique flavor that’s hard to resist.
Cucumber Mint Lemonade
The Perfect Summer Beverage By Andrew Zimmern Everyone will love this refreshing cucumber-and-mint-infused lemonade at your next backyard party.
Mixtli
Brilliant, Progressive Mexican Cuisine In a pint-sized, 12-seat restaurant operating out of a once abandoned rail car on the outskirts of San Antonio, chefs Diego Galicia, Rico Torres and the rest of their 5-person team showcase regional Mexican cuisine with modernist techniques. Every six weeks they create an entirely new menu highlighting specialties from one… Read More →
6 Recipes for Summer Strawberries
Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s… Read More →
Strawberry-Vinegar Jam
Homemade Strawberry-Vinegar Jam By Andrew Zimmern I’m not a hobbyist cook in the strict sense, but I love to put up food. I don’t can many vegetables, I prefer to freeze or process them some other way, but I love making strawberry jam. There is nothing—nothing—like the taste of overripe summer berries. They need to… Read More →
The Best Indian Flatbread to Make at Home
Kulcha By Andrew Zimmern North Indian Punjabi flatbread is called kulcha. Kulcha is ideally served with spicy pulses, dals and (most famously) choley, which are spice-braised chickpeas. Naan has had its day in the sun, and it seemed last year I couldn’t open a book or magazine without seeing a recipe for it. Kulcha is… Read More →
My Hometown: Andrew Taylor & Mike Wiley on Portland, Maine
Where to Eat & Drink in Portland Andrew Taylor and Mike Wiley are the chef-owner duo behind Portland’s Eventide Oyster Co., Hugo’s and the brand new, noodle-focused The Honey Paw. A modern take on the classic American oyster bar, I love Eventide for their amazing raw selection, inventive Asian-influenced lobster rolls served in steamed buns… Read More →
Where to Eat in Milan
Five Great Meals in Milan By Devan Grimsrud Host of the 2015 World’s Fair, Milan is expected to draw a staggering 20 million visitors this summer. The 1 million square meter exhibition area features architecturally stunning pavilions built by participating countries, all exploring the overarching theme of Feeding the Planet, Energy for Life. Learn about the… Read More →
The One Ingredient I Can’t Live Without
My Secret Weapon in the Kitchen Fermented chile bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese food… Read More →
Classic Ceviche
Ceviche Clasico By Gaston Acurio Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish. Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Pisco Sour
Classic Peruvian Cocktail By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Beef Heart Anticucho
Anticucho de Corazoåln de Res By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Triple Decker Dulce de Leche Bites
Volador de Manjar By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Vietnamese Oyster Pancake with Nuoc Cham
Insanely Addictive Weeknight Dinner By Andrew Zimmern Don’t be put off by the loosey-goosey nature of this crispy, egg-filled oyster pancake. It’s Viet–inspired street food at its simplest and best. I use my hands to break apart a pancake, dipping it into the sauce. How to shuck an oyster:
Fresh Ricotta with Red Chile & Honey
Homemade Ricotta Cheese By Andrew Zimmern In the ’70s and into the ’80s, cooking was a lot about shopping and assembly. In the ’90s and the aughts, certain ingredients became the sexy stalwarts of a new era of democratic cookery. Every dish had to have bacon in it, or boquerones, or Calabrian chiles. Now, everyone… Read More →
My Hometown: Renee Erickson’s Seattle
Renee Erickson on Where to Eat & Play in Seattle Renee Erickson bought her first restaurant when she was just 25 years old. Seventeen years later, she owns four successful, beloved Seattle restaurants–Boat Street Café (closing at the end of May!), The Walrus and the Carpenter, The Whale Wins and Barnacle–as well as the oyster trucks Boat Street… Read More →
Kitchen Experiments: Sous Vide Beef Tenderloin
Sous Vide Cooking at Home 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. Two years ago, I turned a hobby into a salaried job when I started testing Andrew’s recipes for Food & Wine… Read More →
7 Easy Tips for Grilling
Don’t Forget the Oil Spray oil is really handy for both cleaning your grill and for applying a thin coat of oil to the grill grates before you put a piece of fish or chicken down. I use PAM Cooking Spray or canola oil all of the time when I’m grilling. I usually give a… Read More →
12 Grill Recipes for Memorial Day
Grills Gone Wild I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. It’s the best part about summer. Just in time for the unofficial start of grilling season, here are 12 reasons to fire up that grill, from seafood like scallops,… Read More →