Where to Eat in Mexico City When I first started traveling, Mexico City’s fine dining scene was peppered with Mexican chefs cooking other countries’ food, like Italian or French cuisine. That’s no longer the case. These days the best Mexican food is once again being cooked for Mexicans, by Mexicans. Here are five restaurants you… Read More →
Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew… Read More →
Spicy Thai Shrimp Salad By Andrew Zimmern This fragrant, fresh Thai shrimp salad hits the spot any time of year. If you can find them at your local Asian market, small Thai eggplant makes a superb addition.
German Pub Fare By Andrew Zimmern These are the crispy beer hall pork shanks that I have loved all over Austria, Germany and Eastern Europe. One night, I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in… Read More →
Music City Food + Wine 2014 was the most intimate and fun food fest I have been to in years… Great out-of-town chefs, amazing local restaurateurs and food talent, superb food entrepreneurs and the most carefully-curated Grand Tasting Tent I have ever walked through. You gotta get there next year. Here are a few observations:… Read More →
Globally Hot Chicken Music City Food + Wine Festival is one of the best food festivals in the country. It’s small and intimate, there’s great food and demos, and needless to say, amazing music. Here are the recipes from my Globally Hot Chicken demonstration at this year’s Music City Food + Wine Festival: Duck Tsukune… Read More →
Bitter is the new black: exploring the fourth taste. By Andrew Zimmern A recipe from my cooking demonstration at the 2014 Food & Wine Classic in Aspen.
Bold, Juicy Vietnamese-Flavored Pork Burger By Andrew Zimmern While I love a good ol’ traditional beef burger, this pork burger packed with Vietnamese flavors is a worthy alternative. The fragrant herbs, sweet-and-spicy dipping sauce, and pickled carrots and daikon radish adds a fresh, tangy component that’s perfect on a hot day.
Sin City Recommendations Las Vegas is wholly intoxicating, a city dedicated to sensory overload that’s all about being the biggest and the best. And while chefs from all over the country are generating a lot of great food in glamorous settings on the Strip, you won’t be sorry if you venture off the main drag… Read More →
A Twist on Spaghetti & Meatballs By Andy Ticer & Michael Hudman A few years after we opened AMIK, we thought it’d be fun to do a take on spaghetti and meatballs. We use a semolina dough and a light, rosemary-infused marinara that really complements our pork meatballs. Drizzled with fonduta, a rich cheese sauce,… Read More →
I’m Over Sriracha By Andrew Zimmern Everyone loves Sriracha. It’s a great American success story. Chinese-born David Tran grew up in Vietnam where he first experimented with the hot chili concoction. After fleeing the war-torn country in the 70s, he settled in southern California, started a company called Huy Fong Foods and production of the… 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 →
Wok-Tossed Lobster By Andrew Zimmern
A Tasty Alternative By Andrew Zimmern
Inspired Cuisine From South of the Border Highly regarded for his avant garde desserts at modernist temples Alinea and wd~50, Alex Stupak surprised the culinary world when he opened a Mexican restaurant in 2010. Once the critics got over their bewilderment and tasted his creative take on this rich culinary tradition, most realized he’s just… Read More →
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste… Read More →
Satisfying on a Hot Night By Andrew Zimmern This refreshing summer ceviche pairs tuna and sweet, tart cherries with the salty-sour flavors of yuzu, soy sauce and lime juice. Ceviche is one of the world’s most genius food genres, and it gives the cook plenty of leeway to experiment with his food. Serve on its… Read More →
A Sweet, Sour, Spicy & Savory Salad This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s… Read More →
Indian Cooking in a Midwestern Kitchen Raghavan Iyer’s new cookbook, Indian Cuisine Unfolded, opens up the world of Indian cuisine for the American home cook by recreating some of his favorite dishes with ingredients found in the typical American grocery store. The Bombay native also narrated a Twin Cities Public Television documentary called Asian Flavors based on… Read More →
Penang-Style BBQ By Andrew Zimmern A tangy, gingery Malaysian marinade gives these juicy, grilled Cornish hens tremendous flavor that pairs well with a spicy-sweet peanut sauce.
Summertime Recipe Round-up The Fourth of July is one of my favorite holidays. There’s no better way to celebrate America’s independence (and my birthday) than sitting around with the family, swimming, grilling up my favorite meat, noshing on fresh summer eats and indulging my inner pyro. Here are a few of my top picks, from… Read More →
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 →
My Version of a Thai Menu Staple By Andrew Zimmern This spicy, savory Asian grilled beef salad is pushed over the top by addictively delicious fried potato crisps. It’s an easy, ultra-flavorful summertime meal.
A Sweet & Savory Dish That’s Perfect for Summer This hot-and-sweet, Asian-inspired recipe pairs an easy, ginger-infused marinade for grilled striped bass with an intense, savory caramel sauce. The caramel is fragrant, flavorful, and has a nice salty punch from the fish sauce. Use it on seafood, chicken or pork.
Latin Flavor Ingrid Hoffmann has built a large following around her Delicioso brand – she’s the lovely host of a popular TV show on the Cooking Channel and Univision, the creative director of a Latin-influenced cooking line and a best-selling cookbook author. Ingrid shares her go-to recipes for entertaining, tips for healthy eating habits from… Read More →
A One-Pot Fiesta A pot of chicken and black beans hits the spot any time of year. This hearty dish is so versatile, it’s great for entertaining or for a casual one-pot weeknight meal. Browning the chicken and adding a ham hock to the pot gives the recipe its rich, complex flavors. For a build-your-own experience,… Read More →
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
One of My Favorite Argentinian Dishes Braise the rabbit in red wine until it falls off the bone, then grill it for an amazing smoky flavor.
Crab, Lobster, Shrimp & Rice Stew This is one of the recipes I demonstrated at the KitchenAid event last weekend with the lovely Gail Simmons. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. This asopao is pure Trinidadian magic. Don’t be shy about passing plenty of extra limes and hot… Read More →
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
