Make This With Your Kids By Andrew Zimmern Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Rene Ortiz inspired this grilled lamb recipe, which has a roll-your-own element that… Read More →
A Zimmern Family Favorite By Andrew Zimmern Farfalle a la Vodka is a favorite at my house, and perfect for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take… 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 →
Hand-Pulled Noodles with Extra Heat My friend Yu Bo sent me the recipe for this sweet aromatic soy sauce. The spices can be varied, many Sichuanese cooks would include licorice root (gan cao) and dried “sand ginger” (shan nai), but I like it with star anise and extra heat. I usually make a batch of… Read More →
A Moroccan-Inspired Grill By Andrew Zimmern Shish kebabs are one of my favorite things to grill. They’re easy to prepare and are perfect for feeding crowds. The key to flavorful, juicy morsels of meat is in the marinating: the longer the better. I love to serve these kebabs with a Chermoula pilaf, which has a… Read More →
China’s Modern Metropolis By Bob & Sue The food in Shanghai can be a bit sweeter and browner in color than that of its northern neighbor in Beijing, but many of the local foods are available highly spicy if you ask. Lost Heaven offers outstanding food at several locations, with dishes such as delicious kung pao… Read More →
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 →
The Tail End I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival, where we were grilling with hundreds of people, all with their own grills. Tim demonstrated recipes for the head, I did the tail and along the way we gave folks a nice primer about grilling parts… Read More →
Simple and Versatile by Paul Virant Pickled fennel is one of my favorites, it was one of the first pickles on the menu at Vie in August of 2004.
Comfort Food Redefined By Bob & Sue Located in a refurbished Nabisco factory, New York City’s new gastrobar features creative comfort food by executive chef Todd Macdonald, who ran the kitchens at Cru and Villa Pacri. Among his many specialty dishes are spicy lamb burgers with a cilantro and sumac aioli, mac and parmesan cheese… Read More →
Comfort Food Redefined By Bob & Sue Located in a refurbished Nabisco factory, New York City’s new gastrobar features creative comfort food by executive chef Todd Macdonald, who ran the kitchens at Cru and Villa Pacri. Among his many specialty dishes are spicy lamb burgers with a cilantro and sumac aioli, mac and parmesan cheese… Read More →
Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her… Read More →
Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her… Read More →
A Hearty Holiday Dish
The Multifaceted Chef As a chef, restaurateur, author, media personality, UNICEF ambassador and member of the State Department’s American Chef Corps, you could say Marcus Samuelsson is a busy guy. He’s behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table (among others). This past summer he released his best-selling… Read More →
From the Yucatan This Yucatan-style, roasted fish dish is simple, with big explosive flavors and reminds us all why Mexican cuisine is one of the world’s most popular.
A Family Tradition Apple butter’s rich autumn-spiced flavor is irresistible this time of year. The thick, concentrated apple puree (which is actually dairy-free) wakes up your average morning oatmeal, makes a luscious toast topping, is a natural pairing for pork and even adds a pleasant depth to soups and sauces. Making apple butter is an all… Read More →
Authentic Bavarian Grub Celebrate Oktoberfest in your own kitchen with this traditional German comfort food. Cabbage and sausage – whether it’s knockwurst, weisswurst, bockwurst or braturst – is the culinary national obsession in Munich’s beer gardens. We had the best version of this meal one day at the Englischer Garten, where the Chinesischer Turm (Chinese Tower)… Read More →
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
Innovation By Bob & Sue Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion… Read More →
Innovation By Bob & Sue Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion… Read More →
