Old-School Japanese Curry By Tadashi Ono & Harris Salat Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and beef. And you thicken it using an old-fashioned roux, a French-style thickening agent for sauces made… Read More →
Japanese Soul Cooking When you think of Japanese food, staples from your local sushi bar might come to mind. But that’s just one itty-bitty fragment of Japan’s culinary traditions. Tadashi Ono, a chef and New York-based author, and Harris Salat, food writer and owner of Ganso in Brooklyn, have set out to give Japanese comfort food… Read More →
A Quick Braise & Glaze By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.
Counterpoint Back in November I wrote a blog post about why I am over Sriracha. In summary, I just think there are better hot sauces out there. Plenty of great ones pack more punch and flavor. After the blog came out, I received a ton of feedback. Some of you agreed. Some of you really… Read More →
Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic 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… Read More →
Indulge in Montréal Montréal is not only one of the most beautiful and captivating cities in North America, it’s also one of the most exciting places to eat and indulge. Our neighbor to the north celebrates foods like poutine (French fries and cheese curds smothered in gravy), maple syrup and decadent foie gras, so a… Read More →
Spit Soup Every once in a while I stumble upon a food and think, “What sick mind came up with this idea in the first place?” Bird’s nest soup falls into that category. I’d like to meet whoever first decided to soak a bird’s nest in water overnight, then pick feathers and feces out of the… Read More →
The Perfect Love Letter By Andrew Zimmern You should know how to make a great custard (plus, it’s always fun to use a blowtorch in the kitchen).
One Good Dish New York Times columnist and author of A Platter of Figs and Heart of the Artichoke, David Tanis sits down to talk with us about his latest cookbook, working for Alice Waters and encouraging cooks to get back in the kitchen. The recently released One Good Dish is a compilation of simple,… Read More →
A Wintertime Staple By Andrew Zimmern This spiced Mexican-style hot chocolate is so easy to make at home, and a thousand times more delicious than pre-packaged Swiss Miss. There’s nothing better than a mug of hot chocolate during the holidays – it’s decadent, rich, comfort in a cup that warms you up from the inside out.… Read More →
This Year’s Required Reading There have been too many wonderful cookbooks published in 2013 to mention, but here are 25 of my favorite. No matter what type of cook you consider yourself to be, these are cookbooks that should be in your library. From recipes for simple weeknight meals to authentic Asian dishes and impress-your-guests… Read More →
Get into the Holiday Spirit It’s that time of year. You’re bound to be invited to an annual cookie exchange, take treats to the office, or be in charge of a Christmas dessert spread at some point in the coming week. Here’s my collection of some of my favorite cookies, including a few recipes from Minnesota… Read More →
Welcome to the Future By Andrew Zimmern Apps and i-whatevers are old news in the venture capital meccas of San Francisco and Silicon Valley. The big investment frontier is now food, and what’s going on out there is revolutionizing what we eat, how we eat and how it gets to us. Hampton Creek Foods is… Read More →
Holiday Bests Happy Holidays! Andrew & Molly give us their top fives for bests gifts for food lovers from treats to kitchen gadgets to cookbooks. They’ve got you covered. Plus, they answer a very special listener question. More Information Andrew Zimmern: Bringing the heat to kitchens nationwide– USA Today The Hater’s Guide To The Williams-Sonoma… Read More →
Condiment Makeover Onion Crunch creator Nick Loeb talks about the inspiration behind his crunchy condiment, his favorite Onion Crunch pairings and date night with fiancé Sofia Vergara. AndrewZimmern.com: How did you go from working at Universal Studios to developing a condiment company? Nick Loeb: Well, there was a lot in between, a 12 year gap from… Read More →
Meat Jelly Headcheese is a meat jelly made from the head of a calf, pig, or sheep, typically served in aspic. “Aspic” might sound like a poisonous chemical, but it’s in fact just chopped-up ingredients held together with meat stock or consommé infused with gelatin. Meat jellies became popular many centuries ago when the head… Read More →
Or Else. From the Wild Midwest, Food Works would like to wish you a very happy holiday.
‘Tis the Season Here’s a little gift inspiration for the culinarian on your list this holiday season. I’ve included some of my favorite products for stocking stuffers – decadent caramels, artisan sea salt and small-batch soy sauce – as well as a few splurge-worthy items such as the classic chef’s knife from Shun and handmade… Read More →
Daube de Boeuf with Belgian Ale By Andrew Zimmern Winter in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple.… Read More →
Always Special By Bob & Sue We visited both of Robuchon’s Paris Ateliers and enjoyed many different small plates including langoustine ravioli, foie gras hamburger sliders, iberico pork brochettes and of course the legendary Robuchon potaoes (made with decadent amounts of butter). Our all time most legendary chef appeared at the Champs-Elysees location, and we relived with him the… Read More →
Always Special By Bob & Sue We visited both of Robuchon’s Paris Ateliers and enjoyed many different small plates including langoustine ravioli, foie gras hamburger sliders, iberico pork brochettes and of course the legendary Robuchon potaoes (made with decadent amounts of butter). Our all time most legendary chef appeared at the Champs-Elysees location, and we relived with him the… Read More →
Holiday Baking Cookies & Cakes We get a call from award-winning bakers (and Minnesotans) Lois Thielen & Candy Freeman to discuss all things holiday baking. They give us their tips and tricks for baking delicious holiday treats. Plus, Andrew and Molly talk about food poisoning (not as appetizing). Take a look at the Food Works… Read More →
Minnesota’s Blue Ribbon Bakers When it comes to prize-winning cakes, cookies, muffins and breads, Candy Freeman and Lois Thielen are the women to beat. The Minnesota natives jumped into the competition baking circuit nearly 20 years ago, and have since won too many ribbons to keep track. This year, Freeman’s orange bundt cake won Grand… Read More →
Waste Not, Want Not By Andrew Zimmern You have to check out a group I am working with out of Boston called Lovin’ Spoonfuls. Founded by my pal Ashley Stanley just a few years ago, this food-rescue operation has grown to a “fleet” of three vehicles. It just won Toyota’s 100 Cars for Good contest and… Read More →
An Old School Favorite By Andrew Zimmern If you’re on the fence about meatloaf, this recipe will certainly change your mind. With three different ground meats and a salty, smoky touch of bacon, this recipe has a rich, complex flavor profile that’s hard to beat. The whole family will love this hearty meal, and the delicious… Read More →
Sinful Holiday Dessert By Andrew Zimmern This whiskey-spiked bread pudding is a winner, and makes for a decadent addition to your holiday spread. Plus, it solves the problem of what to do with your leftover bread.
Koreatown Barbecue This stretch of 32nd Street in Manhattan is known for round the clock Korean-style revelry, with great and often gritty restaurants, karaoke bars, lots of flashing neon lights and 24hr spas of all types. When it comes to the Korean food in this animated neighborhood, one of my regular spots is New Wonjo.… Read More →
L.A. Recommendations From Michelin-starred fine dining to Korean barbecue and taco food trucks, Los Angeles has one of the most exciting and diverse food scenes in the country. Here’s a snapshot of my favorite L.A. eateries and hotels – there are probably a hundred more that should be on the list, but I’m only vouching… Read More →
Michelle Gayer The Salty Tart James Beard Award-nominated chef Michelle Gayer joins Andrew & Molly in studio to talk pastries, women in the food industry, and the late Chef Charlie Trotter. Plus, Andrew & Molly answer a listener question about Wisconsin eats. Find out more about Michelle Gayer: Follow Michelle on Twitter, @TheSaltyTart. Find out… Read More →
Embracing a Proud Culinary Tradition Representing his adopted home town on the current season of Bravo’s Top Chef, Justin Devillier is the chef and owner of New Orleans’ fantastic neighborhood bistro, La Petite Grocery. Since taking the reins in 2007, the California-native has focused on traditional Louisiana flavors and ingredients in his contemporary cuisine – think turtle bolognese… Read More →
