Beer-Battered Fish Tacos This recipe for crunchy, beer-battered fish tacos comes from Big Star’s Chef de Cuisine Cary Taylor. Topped with a tangy slaw and wrapped in fresh corn tortillas, it’s the ultimate summertime fish fry.
Crispy Brussels Sprouts with Pickled Mustard Seeds By Naomi Pomeroy I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don’t like. A certain generation of people (mine included) grew up with a poor impression of sprouts based on… Read More →
I need your help. I want to bring your attention to a new café that just opened in North Minneapolis. I’ve been working with Appetite for Change to get a youth training program started at Breaking Bread Café, and I thought you’d be interested. Take a look at the information below (including this video), and let… Read More →
Da Poke Shack If I could only eat one thing while visiting Hawaii, it’d have to be poke. A Hawaiian word meaning cut or slice, poke is a raw seafood salad typically made with fresh Ahi tuna. It’s refreshing, luxurious, and so simple. The best part? You don’t have to shell out the big bucks… Read More →
Khao Niaw Sankhaya Turian By Andy Ricker Durian has a powerful aroma. Westerners, who tend to shun the fruit, would probably choose a stronger term. In Southeast Asia, however, durian is considered the queen of fruit and it fetches a high price. Yet even where durian has fans, it’s not always welcome. Cabs, trains, and… Read More →
Democratizing Entrepreneurship By Andrew Zimmern The long awaited Travail Kickstarter campaign is live. Check it out #prevailtravail. The campaign closes on October 10th, and represents a sea change in terms of how local restaurants get funded. To me, these types of projects have democratized entrepreneurship (obvi!), allowing customers to help push dollars to restaurants they believe in.… Read More →
The Second City Chicago’s food scene is dynamic. There is a willingness from chefs and diners alike to experiment with food, which means every time I visit something new and exciting is happening. From classic Chicago deep-dish pizza joints to once-in-a-lifetime culinary experiences, Chicago holds strong as one of America’s most diverse and fascinating food… 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 →
Chicago’s Culinary Rockstar Paul Kahan was ahead of the farm-to-table curve when he opened Blackbird in the West Loop, he brought the city communal tables and small plates with Avec, a pig-lovin’ gastropub with the Publican, followed by Big Star taco bar in Wicker Park and now the artisanal butcher shop Publican Quality Meats. The serial restaurateur… Read More →
Chicago’s Culinary Rockstar Paul Kahan was ahead of the farm-to-table curve when he opened Blackbird in the West Loop, he brought the city communal tables and small plates with Avec, a pig-lovin’ gastropub with the Publican, followed by Big Star taco bar in Wicker Park and now the artisanal butcher shop Publican Quality Meats. The serial restaurateur… Read More →
Black Pepper Chicken Stir Fry By Andrew Zimmern This is an easy meal that comes together quickly and — with a pot of rice and some cucumber salad — makes for a simple and delicious meal. I made a monster batch just to see if I could, and while it was unwieldy, I wanted to… Read More →
Maybe my best fried chicken recipe ever. By Andrew Zimmern Monday night I made my Korean Fried Chicken, in a new style, a combination of techniques that I think gave me the best of two worlds. Some like to mix potato and tapioca starches. Some like to use one or the other mixed with Panko… Read More →
I ate a lot of chopped cheese sandwiches as a kid growing up. You’d find them in nooks and crannies of the city, in bodegas in the Bronx. It’s like a cheesesteak but made with hamburger meat and slices of American cheese. I like hot peppers in mine and skip the condiments, but feel free… Read More →
Japchae with Beef and Vegetables By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like japchae, made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a simple seasoning… Read More →
Mortadella & Prosciutto Pizza Sandwich By Andrew Zimmern This, my friends, is the epic Italian hero of my dreams. Instead of a hoagie roll, I’m using pizza dough, folded onto itself before it’s freshly baked to create a pizza pocket begging to be filled with all of your favorite ingredients. My go-to fillings are a… Read More →
Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and… 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 →
This is my favorite way to prepare wild turkey. It’s brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeño-bacon wild rice. For wild turkeys, I like to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent… Read More →
A culinary match made in heaven: simple corn pudding and sauteed pheasant in an apple, shallot and tarragon sauce. Inspired by the foods of northern France, this comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding gets cooked right in the coals. I make mine in a really… Read More →
Is there anything better than eating a shore lunch on the shore? Not in my world. A shore lunch in Minnesota means walleye. A great fish fry is as much about the sides as it is about the fish itself. That’s why I think this is the ultimate shore lunch: fried walleye filets, served with… Read More →
I’m an elk guy all the way. It’s just gamey enough to remind you’re not eating beef, and is beautifully marbled. In this recipe, I grill bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. I loves to use… Read More →
I’m thrilled to share my new Knife Skills video series, presented by Shun Knives. We’ve been working on this series of 10 videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it.… Read More →
By Andrew Zimmern Okonomiyaki is a savory and delicious Japanese pancake that I first had on the streets of Osaka. Use cabbage as a base, and add shrimp, bean sprouts and kimchi… top with Bulldog Sauce, Kewpie Mayo, bonito flakes and some of my secret macadamia nut crumble recipe.
Holiday Dinner Demystified By Andrew Zimmern My version of this classic recipe has all the wonderful flavors you crave without the headache. Seared beef tenderloin with mushroom duxelles, foie gras and puff pastry, in a sauce that perfectly compliments the dish.
Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everywhere, anywhere and anytime, from humble food stalls to fancy restaurants. My friend Judy at the Woks of Life posted a great recipe that used to get started. I owe… Read More →
Shakshuka A one-skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I love… Read More →
15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts. Frittata Rustica with Mixed Vegetables & Manchego If… Read More →
The Ultimate Seafood Tower By Andrew Zimmern This is Plateau de Fruits de Mer 101. First, learn how to dispatch a lobster and cook it in a court bouillon, and then how to steam crab, mussels and shrimp in a multi-tiered bamboo steamer. I’ll teach you how to shuck oysters and clams with the proper… Read More →
Aki’s BreadHaus In the midst of Oktoberfest season—now a worldwide trend no longer reserved for Munich—it’s only appropriate I share my favorite German bakery. In the Twin Cities, most steins of beer this month seem to be accompanied by one of Aki’s famed pretzels, and for good reason. Located in Minneapolis’ Northeast neighborhood, Aki’s BreadHaus… Read More →
