A Favorite Fall Soup By Andrew Zimmern Potato and leek soup was what Louis Diat cooked one cold summer morning at the Ritz in NYC over a century ago because he had a lot of it as a child. The soup was left in the fridge all day, spun, strained, creamed and turned into vichyssoise. It… Read More →
Guatemala is an amazing country that’s overlooked by most travelers. It’s not filled with sexy beach resorts or swanky nightlife, but the rainforests, coastline, jungles and river systems are second to none in terms of natural beauty. One of the most fascinating things about this country is the 21 ethnic Maya peoples that are still in numbers… Read More →
Authentic Maya Cuisine For the past 20 years, owner Doña Ofira de Urquizú and her family have served dishes from the 21 unique Maya cultures. Facing the old cobblestone streets of Antigua, the restaurant’s storefront is lined with ceramic pots of thick rustic stews that are the heart and soul of Maya cooking. One of the specialties… Read More →
Demo Recipes from Epcot Food & Wine From my kitchen to yours, here are the recipes from my Chinese Brunch cooking demonstration at the 2015 Epcot International Food & Wine Festival. A huge thanks to everyone who helped produce such a wonderful event. Enjoy! Cold Peanut Sesame Noodles I first came across these noodles in… Read More →
Devour Zürich At the intersection of Lake Zürich and the Limmat River with a breathtaking Alpine backdrop, the Swiss capital is a leading world financial center that has tons to offer. The buzzing city boasts four official languages, a high quality of life and is consistently recognized among the world’s top cities to live in. When… Read More →
Jonathan Brooks’ Top Picks for Indianapolis Indianapolis native Jonathan Brooks opened his first restaurant, Milktooth, with his wife in October of 2014. It didn’t take long for his edgy brunch menu to gain a following and a national reputation. In 2015, Brooks was named a Food & Wine Best New Chef (the first award given to… Read More →
Easy Sausage and Peppers By Andrew Zimmern This amazing sausage and pepper tagine can be served with toast as a sandwich, over pasta, with risotto or on its own. You can also replace the cherry tomatoes with 8 cups crushed tomatoes, then simmer in the oven covered for an hour to make a superb sausage… Read More →
Scampi Positano By Andrew Zimmern For this butter-and-garlic-laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs and Pernod instead of white wine for a unique flavor boost.
Here’s a backstage look at last week’s Cooking Light magazine photo shoot on Lake Minnetonka. The theme was a Fourth of July barbecue potluck with my Twin Cities chef friends. That’s right, we did the shoot nearly a year in advance! Thanks to Erik Anderson, Doug Flicker, Tracy Singleton, Mike DeCamp, Jamie Malone and Steven Brown… Read More →
We made Pat LaFrieda’s Original Blend Burger & loved it. By Madeleine Hill While I have no complaints about good quality pre-ground beef, I’ve always wondered if grinding my own meat for burgers would result in a superior flavor that warrants the extra effort. Well, thankfully, my job requires that I put such experiments into action… Read More →
Talk & Taste with Ferran Adrià, Josè Andrès & Andrew Zimmern Friday, October 9 Talk is at 6:00 PM Doors open for the tasting at 7:00 PM On Friday, October 9 the Minneapolis Institute of Art is welcoming Ferran Adrià, widely considered to be one of the world’s top chefs, his protégé and award-winning chef… Read More →
Comedy for a Cause The co-creator of The Daily Show and Air America Radio, Lizz Winstead is a brilliant comedian. These days, she’s using her platform to advocate for women’s reproductive rights through a national comedy tour supporting Planned Parenthood and her organization Lady Parts Justice, which uses humor, parodies and events like V to Shining V… Read More →
Fried Mozzarella Sandwich By Andrew Zimmern Mozzarella in carrozza, which means carriage in Italian, is the ultimate cheesy sandwich with soft, gooey mozzarella nestled between egg-battered bread that’s fried until golden and crispy. In this recipe, I blend anchovies with herbs, lemon, capers, and butter for a salty, savory spread that helps cut the richness… Read More →
Devour London A global hub of history, finance, fashion and food, London is incredibly accessible, reliable and popular for tourists. As England’s capital grows increasingly diverse, so do the culinary offerings. From high-end Michelin-rated tasting menus and an influx of chef-driven gastropubs to roaming food trucks and amazing ethnic food from around the globe, there… Read More →
A Better Way to Incorporate Apples & Honey for the New Year By Andrew Zimmern Rosh Hashanah means one thing in my house, sweet apples and honey for a new year. Here I put it through a different prism so that those important ingredients could be used to accent duck in a main course that I can… Read More →
Catch me on EVINE Live, September 8 at 11am & 4pm ET. I’m teaming up with New York City’s all-star butcher and meat purveyor Pat LaFrieda to offer a curated selection of meats and sausages for EVINE Live. From custom-blend beef burgers and tomahawk pork chops, to harissa-infused Merguez lamb sausages, you won’t be able to find… Read More →
I received a lot of questions about this pickle picture on Instagram last week, so here’s the low down. For those of you who want to try it at home, I’ll walk you through my process. I put 15 pounds of washed and dried small pickling cukes—the average size was a little bit bigger than my… Read More →
Grilled Sweet Onion Salad By Andrew Zimmern This summery grilled sweet onion salad not only looks beautiful, but it’s also a cinch to put together—especially if you already have the grill fired up for a backyard barbecue.
Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes can take up to twenty percent more cooking time than beans without tomatoes. If you have some unusually highly acidic tomatoes and you want a… Read More →
Chilled Potato & Leek Soup By Andrew Zimmern What can I say, I love chilled soups in the summer and always have a pitcher of gazpacho or vichyssoise on hand for snacking. This recipe is a classic, smooth-and-creamy potato-leek soup that works well as an appetizer or main course on a hot summer night.
Make this dessert before summer ends. By Andrew Zimmern This dessert is a bit of a hybrid—somewhere between a classic trifle and a fool. Light and airy angel food cake is layered with fresh berries and a mascarpone-and-custard-infused whipped cream for the ultimate summertime treat. Like this recipe? Save it on Pinterest!
Growing Food, Growing Leaders, Growing Community Food and music go hand-in-hand at Cultivate, the Chipotle-sponsored touring food festival in Loring Park this Saturday (p.s. it’s FREE). There’s more than burritos to be had, with a craft beer-laden tasting hall, cooking demos from celebrity chefs like Richard Blais, Jim Christiansen, Gavin Kaysen, Erik Anderson, Jamie Malone… Read More →
The State Fair is my favorite Minnesota food celebration, hands down. I adore the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, but I dig on the classics…. Sweet Martha’s Cookies, Speedy’s About a Foot Long Hot Dog, the Gizmo (an Italian… Read More →
Devour Amsterdam Amsterdam is a quirky enclave of bikes, boats and old world charm that draws visitors from all over the world. In a city that defies easy description, tourists flock there for the forbidden (“coffee shops” and the infamous Red Light District) as much as they do for the renowned architecture, museums and culture. And… Read More →
Rigatoni Carbonara By Andrew Zimmern When it comes to carbonara, I think the whole food world cooks what’s called the Barbara Lynch style: no cream, pasta water, adding pecorino off the fire in batches, plenty of yolks and so forth. I have been cooking mine that way for a while, and I was surprised that… Read More →
Kimchi Fried Rice By Andrew Zimmern There are so many great homemade kimchis available these days (even the local supermarket brands are pretty awesome), that rather than tell you how to make it, I thought it might be more fun to tell you what I do with it most often: eat it from the jar… Read More →
Devour Dublin Few modern European cities can match Dublin’s mix of rough spirit and hip energy. Rife with old-school pubs and scratchy-voiced musicians, there has been a recent influx of young entrepreneurial-types who have been fostering a place where creativity and contemporary ideas can flourish. With this unique meshing of history and modernity, there is… Read More →
Grilled Chili Shrimp By Andrew Zimmern
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 →
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 →
