My Demo Recipes from NYCWFF 2013 I’m honored to take part in this year’s New York City Wine & Food Festival. You can find me at Jets + Chefs: The Ultimate Tailgate where chefs and former New York Jets players will be passing out samples and demonstrating amped-up game day cuisine. On Sunday, I’ll be… Read More →
Hot Wok Crickets By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. In the Philippines they’re sautéed with vinegar, onions and tomatoes; in Mexico they’re served more like a bar snack–dry roasted and seasoned with salt and lime; in Thailand, crickets are simmered in coconut… Read More →
My Favorite Fall Salad By Andrew Zimmern When the weather starts to take a chilly turn, I get excited about fall flavors. These earthy root vegetables pair well with the citrusy orange-tarragon vinaigrette, a combo that the whole family can get into. The vegetables in this salad are nutritional powerhouses – beets are high in folate, manganese… Read More →
Ukrainian Mushroom Dumplings By Orest & Katie Kramarczuk This is a delightful little dumpling if you are a mushroom lover. It translates to “tiny ear” because of the final shape it takes. We would always eat them served in a steaming bowl of Borscht. The beet and mushroom flavor is a wonderful combination.
My Hometown I’ve lived in the Twin Cities for over a couple of decades now, and I couldn’t be more proud to call it my adopted hometown. Not only is it a beautiful city, but it has an incredible food scene, a passion for the arts, and it is filled with wonderful people. Since I… Read More →
Curry in a Hurry By Andrew Zimmern This Indian-inspired curry is a healthy, meatless main dish that makes for a quick weeknight meal (and great leftovers). Serve with basmati rice and a cool cucumber salad seasoned with mint and lemon juice.
Let the Ingredients Shine This recipe is from Erik Soderholm of Davenport Roadhouse, an avid volunteer who has cooked at many Homeless Garden Project events and a great supporter of our work. We really appreciate all the chefs that bring their passion and talent to our farm dinners – helping us to reach a wider… Read More →
From The Artisan Jewish Deli at Home By Nick Zukin & Michael Zusman Eggs Benedict is a luxurious breakfast dish rumored to have originated in New York City as a luncheon offering at the legendary Delmonico’s restaurant. This twisted modern Jewish deli version was adopted at Stopsky’s in Seattle. While the hollandaise and poached eggs… Read More →
The Ultimate Grab-’n’-Go Breakfast By Joanne Chang We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one. That is, unless you’re one of those people who need to start off the day with eggs or bacon or anything not sweet.… Read More →
Sittin’ Pretty in the Catbird Seat By Erik Anderson
A Back-to-School Dinner at the Zimmern House By Andrew Zimmern This butter fried chicken recipe is in my head more often than not. That’s saying something. It’s one of our monthly meals at the Zimmern house, and its yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright… Read More →
Steakhouse-Style Entrée Salad By Andrew Zimmern This is my interpretation of a chopped salad I grew up eating in New York City, a staple at our old-school neighborhood steak house. The veggie-heavy dish gets plenty of protein from the shrimp and hard-boiled eggs, vitamin C and fiber from the fresh green beans and peas, while celery… Read More →
Mejillones By Andrew Zimmern My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the… Read More →
Grilled Mexican-Style Corn with Parmesan Mayo Mike Brown, of Minneapolis’ Travail and Pig Ate My Pizza, shares his recipe for this delicious grilled corn, dressed up with a killer homemade parmesan mayo. This is the best way to eat in-season summer corn. Try it at your next barbecue, it’s sure to win over your guests.
Deconstructed BLT By Andrew Zimmern This is one of my favorite salads. It hits the spot any time of year, but is especially appealing when local tomatoes are in season. The sweet-savory candied bacon and ripe cherry tomatoes offer a great flavor contrast to the bitter frisee and tart vinaigrette. Everyone should have this classic… Read More →
It’s a stunner By Andrew Zimmern These are my Aunt Suzanne’s famous Caramel Pecan Bars. She says she got the recipe off a butter box; I am guessing Land O’Lakes, in the 1980s. It’s a stunner, and addictive, so make two batches at a time. They are that good. Land O’Lakes test kitchen should be… Read More →
Not-Your-Mother’s Coleslaw By Raghavan Iyer Unless your mama is from western India, chances are this is not your mother’s mayo- smothered, garlic powder-ridden coleslaw. Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles. Serve it as is for a salad… Read More →
No-Fail Summer Dessert By Andrew Zimmern For this cobbler, I pair fresh summer berries and tart rhubarb with a buttery, cookie-like topping that the whole family will love. The cobbler is easy to throw together for a weeknight treat, plus it’s a perfect no-fuss dessert for feeding crowds.
Spanish Dove Salad By Hank Shaw This is something of a pantry dish that comes together very rapidly if you have the ingredients on hand. The hardest part of putting this together is the garlic: I use my own preserved garlic, and if you have some use it — it makes the dish. But it is… Read More →
Hunter, Angler, Gardener, Cook Hank Shaw’s James Beard award-winning blog, Hunter Angler Gardener Cook, documents his adventures hunting, gathering and cooking with editorials and recipes that expound his admirable, back-to-nature philosophy – we need to take ownership of the food we eat by buying, hunting, foraging and consuming honest ingredients. The former line cook and… Read More →
Hot Dog! At lease several times a year the following passion play ensues. The Scene: I am with my son sitting in our seats at the Twins game at Target Field in Minneapolis. Fan: (walks up or down steps, eating a hot dog as he goes, notices us, and stops): Hey, you’re Andrew Zimmern. How do… Read More →
Perfect Summer Party App By Andrew Zimmern These delicious curry-spiced grilled chicken skewers pair well with a sweet-and-tangy peanut sauce. Marinating the chicken satay strips overnight really imparts a ton of great flavor, and makes for easy, day-of preparation. For a fun presentation, serve skewers mounted onto a pineapple cut in half, stabilized on a platter.
Cool Down By Andrew Zimmern In the heat of the summer, turning on the stove isn’t always ideal — and the thought of hot food isn’t always appealing. Cold soup to the rescue! Gazpacho might be the most widely recognized chilled soup, but we’re here to tell you there’s a whole world of cold soup options ready… Read More →
An Early-Summer Treat By Andrew Zimmern This easy, homey dessert pairs the quintessential early-summer combo of sweet strawberries and tart rhubarb with a nutty, buttery, cookie-like topping.
Flavors of the Yucatan By Andrew Zimmern This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper… Read More →
The Man Behind the World’s Best Burger Josh Capon, the executive chef and partner of New York City’s Lure Fishbar, B&B Winepub and El Toro Blanco, talks about the importance of consistency and quality in the restaurant biz, how to make a great burger and his favorite Manhattan eats. AndrewZimmern.com: You’ve worked in several esteemed kitchens… Read More →
Sweet & Tangy By Mindy Fox Raisins, lime, and honey create a sweet-tangy chutney flavor that plays nicely with the curry in this Indian-inspired salad. Whether under a tree in the park or around the table in cooler months, I love to serve this dish picnic-style, with good crackers and little gourmet bites from a… Read More →
Road Trip Fork on the Road Andrew and Molly are on the road on this week’s Go Fork Yourself. On a three-hour car ride to Iowa, they chat about road food, cars, GPS, and where you’ll find the cleanest pit stops. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
A Field Trip to Primitive Precision Metalcraft I’m obsessed with these cleavers. Made in Minneapolis from scavenged metal, they are one-of-a-kind usable works of art. Hans Early-Nelson happened to be crafting a cleaver for a very special friend and food-lover, Anthony Bourdain, so we took a trip to his blacksmithing workshop to check out the… Read More →
Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted… Read More →
