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.
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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 →
Grilled Shrimp with Rum-Guava Glaze
Grilled Shrimp with Rum-Guava Glaze By Andrew Zimmern In this simple Cuban-inspired recipe, I pair garlic and lime-infused grilled shrimp with a sticky, sweet-and-sour rum-guava glaze.
Grilled Lobster with Coconut-Rum Glaze & Dried Shrimp Salsa
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
Grilled Cuban-Style Creole Chicken
Grilled Cuban-Style Creole Chicken By Andrew Zimmern This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa, guacamole and plenty of rice.
Sauce Chien
Sauce Chien By Andrew Zimmern Sauce Chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies… it’s a perfect accompaniment for any grilled meat.
Creamy & Smooth Guacamole
Guacamole By Andrew Zimmern This super simple creamy guacamole is a lovely addition to your summertime repertoire. I make it as an accouterment for Mexican or Cuban-inspired dinners.
Roast Leg of Lamb with Lemony Dill Sauce
My Favorite Summertime Meat By Andrew Zimmern Nothing beats roasting a whole leg of lamb. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over medium indirect heat. The best tool in the world for home cooks working with bone-in meats is a meat thermometer. There is no substitute… Read More →
Quick Pickled Mushrooms
Pickled Golden Chanterelles & Morels By Andrew Zimmern Marinovannye Griby are pickled mushrooms in Russian, and until I spent time in St. Petersburg a few years ago, I never would have told you to pickle chanterelles and morels, but I’m telling you…do it. These days, with access to farmers’ markets and foragers these mushrooms are… Read More →
Irish Country Bread
Irish Country Bread By Andrew Zimmern This recipe for yeasty, springy, light, sweet bread with a crisp brown mantle of a crust comes from Clovisse Ferguson of Gubbeen Farm in Schull, Ireland. I had been on the lookout for this baked perfection for a decade. For real. She got the technique and recipe framework from the… Read More →
5 Questions with The Dinner Party Download
How to Win Your Next Dinner Party Maybe you’re the shy type who freaks at the idea of striking up conversation at an intimate dinner with strangers; maybe you’ve been hiking the Appalachian trail for the past few months and need a refresher course on culture and current events; or maybe you’re just a food-obsessed… Read More →
Rhubarb Crumb Cake
Rhubarb Crumb Cake By Andrew Zimmern Here in the upper Midwest we say thank you to anything edible that comes out of the ground as early as rhubarb. I can’t wait until the farmers market is heavy with the stuff, so can I cook down quarts of it to use in muffins, condiments and pies.… Read More →
Mexican Pork Burgers with Tomatillo-Avocado Salsa
Grilled Mexican Burgers By Andrew Zimmern These pork burgers, studded with bold Mexican flavors, are a perfect alternative to the typical beef patty for your next backyard barbecue.
Muhammad Faisal Restaurant
One of the Best Meals in 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… Read More →