Roasted Rack of Pork Loin with Mustard & Apricots
Roasted Rack of Pork with Mustard & Apricots By Andrew Zimmern Pork with fruit and mustard is one of the greatest culinary combinations. This stunning centerpiece roast is fit for a holiday feast.
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Spring Vegetable Barigoule
Artichoke & Asparagus Barigoule By Andrew Zimmern Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast… Read More →
6 Pies for Pi Day
Happy Pi Day Pi Day is March 14 and that means we’re all about pie—the kind you eat, not the ratio of a circle’s circumference to its diameter. Here are some of my favorite pie recipes to help satiate your craving, from a deep dish peach pie to the most perfect key lime pie recipe… Read More →
Green Chile & Pork Chili
Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the… Read More →
Thick Chile Salsa
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Black Beans
Black Beans Are Magical By Andrew Zimmern Beans are the healthiest and most nutritional protein option on earth. The communities around the world that eat a lot of beans, legumes and farinaceous foods live longer and happier than they do in other communities. Just check out my friend Dan Buettner’s Blue Zones books. Anyway, when… Read More →
9 Oscar-Worthy Cocktails
Tasty Cocktails to Try this Weekend Whether you’re inviting friends over for a viewing party or just in it to swoon over dresses on the red carpet, here are 9 great cocktails for the Oscars. Looking for something non-alcoholic? Try a virgin Mary, or perhaps lavender kombucha, cucumber mint lemonade or grapefruit palomas.
Culinary Literacy, Korea: Iced Noodles with Chiles & Poached Beef
Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—it’s tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long,… Read More →
Beef Tataki with Ponzu
Seared Beef Tataki Appetizer By Andrew Zimmern A popular Japanese dish, tataki refers to beef or fish that is quickly seared over high heat, leaving the center very rare. It’s thinly sliced and served with a citrus- and ginger-infused vinegar soy sauce.
Our Favorite Recipes for Winter Citrus
12 Ways to Use Citrus this Winter It has always struck me as ironic, but perhaps fittingly, that citrus fruit is at its peak in the midst of our winter. This time of year, you can find an amazing selection of citrus in the grocery store—grapefruits ranging from red to white (including the sweet oro blanco, one… Read More →
Key Lime Curd
Tart & Sweet Key Lime Curd By Andrew Zimmern Key limes are much smaller than conventional Persian limes with a smoother skin, lighter color, higher acidity, and a distinctive tart, bitter and floral flavor punch that makes this citrus fruit perfect for cooking and eating. Try them spritzed on seafood or poultry, used for limeade… Read More →
New Orleans-Style Barbecue Shrimp
BBQ Shrimp By Andrew Zimmern This recipe is adapted from a dear friend, Jamie Shannon, who passed away nearly 15 years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great tastemakers. Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use… Read More →
The Synergy Series at Spoon & Stable
“syn•er•gy: two forces working together to create something greater than itself.” Spoon and Stable just announced its upcoming Synergy Series for 2016. In this really exciting, chef driven dinner series, Gavin and his team will host four New York, Michelin-starred chefs: Michael White, Michael Anthony, April Bloomfield, and of course, his mentor Daniel Boulud. To have… Read More →
Shrimp Tempura with Tentsuyu
Traditional Shrimp Tempura By Andrew Zimmern When making tempura, the texture is as important as the flavor. Getting it right starts with the batter, a simple mixture of water, egg and flour. The methodology of stirring is vital; the combination of under-mixing and using cold water leaves lumps in the batter. That way the batter will actually… Read More →
12 Ultimate Winter Comfort Foods
Dishes to Make This Winter Winter in Minnesota. End of story. If you live in a climate that’s impacted by bitter arctic air, you need cold weather comfort food recipes in your repertoire. Recipes that’ll warm you from the inside out; dishes that I consider “food with a hug.” Hearty and delicious, here are 12 ways to get through… Read More →
Nan-E Barbari
Nan-e Barbari By The Hot Bread Kitchen One of our most dramatic-looking breads is nan-e barbari, a 14-inch/35cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. This… Read More →
12 Christmas Desserts
12 Desserts for a Holiday Feast From a fruit cake you’ll actually want to eat and pear tarte tatin, to a decadent chocolate ganache cake and a classic pecan tart, here are 12 dessert recipes to round out your Christmas meal. Happy holidays!
Fresh Ham with Maple Bourbon Glaze
Maple-Bourbon Glazed Ham By Andrew Zimmern A fresh ham hasn’t been salted, cured or brined; it’s essentially a pork roast, using the entire leg of the pig. Be sure to make a cross hatch on the skin, so that the heat and seasoning penetrates the meat. Once it’s done cooking, you’re left with an irresistible… Read More →
Beaujolais Nouveau Braised Duck Legs
Red Wine-Braised Duck By Andrew Zimmern My friend Vincent Francoual made this duck dish for me years ago in his kitchen. I adapted and changed it a bit, but he reminded me of how simple it is to make a great duck dish with the humble leg. Reminiscent of a coq au vin, this rich,… Read More →
Food Lovers Gift Guide
Gift Ideas for the Cook in Your Life From fun stocking stuffers and edible indulgences (Roe Caviar, I’m looking at you), to inspiring cookbooks and splurge-worthy kitchen gadgets (who doesn’t want a high-powered blow torch for the perfect golden sear?), here is my gift giving guide for 2015. • • • EAT & DRINK READ … Read More →
Kitchen Experiments: Make Kimchi at Home
DIY Kimchi I’m obsessed with fermented foods, from sauerkraut and pickles to kombucha and kimchi. I visited Mama O’s Kimchi headquarters in Brooklyn on an episode of Bizarre Foods and was instantly hooked. Kheedim Oh started Mama O’s in 2008 because he was craving his mom’s homemade kimchi he grew up on. Made with garlic,… Read More →
Dill Marinated Herring
Inlagd sill By Darra Goldstein Scandinavians take the excellence of their pickled herring for granted, and it’s not unusual for people to make it at home, following the basic formula of the 1-2-3 lag (solution) that calls for 1 part distilled vinegar to 2 parts sugar and 3 parts water. But here’s the rub: Scandinavian… Read More →
Roasted Oysters with Fresh Cheese
Ristede østers med friskost By Darra Goldstein One of my favorite food memories is walking out onto the mudflats on the island of Fanø on Denmark’s west coast with my friend Eja and oysterman Jesper Voss on a chilly November morning. Jesper carries a permit to dig the thousands of oysters that poke up out… Read More →
Hanukkah Brisket
I can feed an army with this beef brisket. By Andrew Zimmern It’s that time of year. The meat freezes well when cooked and bagged with the vegetables and liquid so even a small family can make this recipe. I like a whole brisket because you want the fatty nose of the wide end to… Read More →
Jacques Pepin’s Chicken Jardiniere
French Country Stew By Jacques Pepin My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season… Read More →
Eggs in Pepper Boats
Eggs in Pepper Boats By Jacques Pepin One day I decided to cook eggs in sweet peppers with a bit of cheese and cilantro. It made a great lunch dish. I used the long, pale green peppers sometimes called banana peppers. Poblano and cubanelle peppers also work, especially if you want to add a little… Read More →
Pumpkin Gnocchi with Brown Butter, Sage & Almonds
A Classic Northern Italian Combo By Andrew Zimmern There is no better fall treat than this amazingly insane pumpkin gnocchi. I dare you to eat just one bowl.
Pumpkin Hand Pies
The Perfect Autumnal Hand Pie By Andrew Zimmern I love pumpkin pie and this recipe is a game changer. Truly. The dough is simple and forgiving and my 9-year-old helps me make it. Yup. Then there is the filling, pre-baked and then filled into these modernist turnovers. So there you have it… the perfect autumnal… Read More →
10 Turkey Alternatives
Tired of the traditional turkey? Here are 10 stunning recipes that’ll steal the show, from centerpiece roasts to the perfect melting pot roast. • • • Bohemian Roasted Duck with Caraway Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience. GET… Read More →
Popovers
One back-pocket recipe that can save any breakfast, lunch, or dinner. By Alana Chernila Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that’s not quite as delicious as I remember it? Serve with popovers. Friends coming over with picky kids?… Read More →