Flying Foxes! With a six-foot wing span, the Samoan giant fruit bat, a.k.a. the flying fox, is the most appropriately named animal since the toy poodle. The bats are native to the tropics of Asia, Australia, Indonesia, islands of East Africa, and the Indian and Pacific oceans, but I tried them first on the uninhabited… Read More →
Christmas Boiled Fruit Cake By Andrew Zimmern When I went to Newfoundland last year, I went to Bidgood’s Market and ate fruit cake—boiled fruit cake, to be precise. It had a very profound effect on me. I raced home, tinkered a little with some recipes and developed this gem. It’s the perfect tea bread for… Read More →
Twin Cities Chef’s Table “With a flair for perfect roast chicken, decadent polenta and risotto dishes, and a vegetable-friendly menu, chef Adam Vickerman is quietly running one of the most comforting kitchens in the Twin Cities. Known in certain food-obsessed circles as The Soup Whisperer, Chef Vickerman shares his recipe for Mushroom Soup with Fall… Read More →
Eating Words: A Norton Anthology of Food Writing Edited by literary critic Sandra Gilbert and professor and award-winning restaurant critic Roger Porter, Eating Words is a vast volume of exquisite food writing, from Biblical times through modern day. It’s a historically and conceptually diverse anthology, that goes beyond mere consumption and explores food’s relation to politics,… Read More →
Want to learn a flawless technique for frying chicken? You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams. Knives used:… Read More →
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… Read More →
Bitter Greens Citrus Salad By Andrew Zimmern This is what I call my “house” salad, the one I serve most often that pairs well with almost anything. It’s a base of bitter greens, like radicchio, frisee and endive, topped with grapefruit and orange slices, red onion, fresh dill and a slightly sweet citrus vinaigrette to… Read More →
By Andrew Zimmern
‘Chamoy’ Chicken Wings By Andrew Zimmern Chamoy is a salty/sweet/mildly spiced Mexican condiment that is superb drizzled on cut fruit like mangoes, melons or stone fruit. I started using it with grilled lamb, pork and chicken and fell in love all over again. Watch Andrew cook this recipe:
Homegrown Tomato Pie By Ashley Christensen I call this Homegrown Tomato Pie not as a sourcing requirement, but because the tomato pie is most present in the season where friends are pulling tomatoes daily from their own backyards. I imagine it came to be because, when a fruit is plentiful, people always find a way… Read More →
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
Mixed Berry Crumble By Andrew Zimmern One morning several years ago, I was set up in the kitchen to bake a dessert as my contribution for a family dinner. My son begged me to make cookies, but I had a berry crisp in the works, so a compromise was made and this recipe was born.… Read More →
Buttermilk Panna Cotta with Peppercorns & Mixed Berries By Andrew Zimmern Panna cotta, which literally means “cooked cream,” is an Italian custard-like chilled dessert with a luxurious, silky smooth texture. At its core, it’s a simple mixture of cream, sugar and gelatin. It’s not an egg-based custard, nor does it require a water bath or… Read More →
How to Win Chrismukkah This Year No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve… Read More →
Deep Fry Like a Pro The word ‘fried’ is one of the most maligned terms in the kitchen. There’s no denying that fried foods aren’t the healthiest thing you can put in your mouth. But let’s face it, we’re pleasure seekers at heart and a little fried food every now and again is soul satisfying.… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
Where to Eat at the Minnesota State Fair I love the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, serving all types of novelty deep-fried on-a-stick creations, but I’m a traditionalist when it comes to state fair chow. What’s the key… Read More →
My Top Restaurant Recommendations for Rio Rio de Janeiro has a beat all its own; it’s a city that moves you. From Sugarloaf Mountain to Copacabana Beach, it’s easy to see why Rio is one of the most visited cities in the Southern Hemisphere. Cantinho das Concertinas The large CADEG market is filled with hundreds… Read More →
Frozen Strawberry Custard with Lemon Curd By Andrew Zimmern Nothing to me is as superb as homemade strawberry ice cream. Years ago, I swirled in some homemade leftover lemon curd and a new taste treat was born. This one takes a little work and a little forethought, but it is so so so worth it.… Read More →
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 →
Where to Eat in Iceland’s Capitol By Devan Grimsrud Reykjavík is many things. It’s a port city, the capital and largest city in Iceland, and the northernmost capital in the world with a latitude of 64°08′ N (I would know as my only memento from the touristy gift shop was a magnet stating this very… Read More →
The Ultimate Chocolate Dessert By Andrew Zimmern This is the chocolate cake recipe you need in your back pocket: dense, moist, rich and coated in a decadent chocolate ganache. Feel free to decorate the top however you’d like—raspberries, strawberries, chocolate shavings, truffles—or leave it plain. To make easy truffles, put the leftover ganache in the… Read More →
The Country’s First Edible Insect Farm Kevin Bachhuber founded Big Cricket Farms in Youngstown, Ohio in 2014 in response to growing water shortages, the rising costs of protein production and a simple love of eating insects inspired by a trip to Thailand. Big Cricket Farms is the first government certified food grade insect farm in this… Read More →
The Best Dessert for Fall By Andrew Zimmern I make this delicious apple crumb cake throughout the whole Minnesota apple season; it’s one of my favorite autumnal treats. Chock-full of apples, it’s super moist, fruit-forward and really easy to make. I’ll put streusel on anything—I’m obsessed—but it tastes especially great on this cake. And don’t worry… Read More →
Devour London A global hub of history, finance, fashion and food, London is incredibly accessible, reliable and popular for tourists. As England’s capital grows increasingly diverse, so do the culinary offerings. From high-end Michelin-rated tasting menus and an influx of chef-driven gastropubs to roaming food trucks and amazing ethnic food from around the globe, there… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Pickled Shrimp, Crisp Artichokes & Butter Lettuce By Hugh Acheson The core of this dish is a timeless pickled shrimp recipe from my first book. Here you take those beautiful shrimp and turn them into a meal with sweet, crisped artichokes that will delight everyone at the table. The ingredients list looks long, but don’t let… Read More →
Southern Ratatouille By Hugh Acheson I love Ratatouille. It screams “summer” in all the right ways and is a great place to put pounds of your garden’s bounty. When the tomato and squash harvests are getting a little out of control, this is the best way to use them up. Recipe from The Broad Fork… Read More →
Lamb Meatballs in Warm Yogurt Sauce By Janet Fletcher A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first,… Read More →
