By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and… Read More →
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.
Corned Beef with Bourbon-Molasses Glaze By Andrew Zimmern This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore… Read More →
Deli-Style Corned Beef By Andrew Zimmern Brining your own corned beef at home is easy, all you need is the right equipment and time. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. Once you taste the real deal, you’ll… Read More →
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 →
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.
Calling All Bourbon & Pork Lovers Jack Riebel’s stunning gastropub is a welcome addition to downtown Minneapolis. The industrial, masculine decor creates a rustic-meets-chic vibe that echoes the meat-centric menu and the scent of smoked pork wafting through the dining room. The best way to approach the menu is family style, ordering sausages and meat a la… Read More →
Calling All Bourbon & Pork Lovers Jack Riebel’s stunning gastropub is a welcome addition to downtown Minneapolis. The industrial, masculine decor creates a rustic-meets-chic vibe that echoes the meat-centric menu and the scent of smoked pork wafting through the dining room. The best way to approach the menu is family style, ordering sausages and meat a la… Read More →
Hearty Antelope Stew with Spaetzle By Andrew Zimmern In this episode of Wild Game Kitchen, I’m utilizing an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. First, I butcher the antelope leg, then braise the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. I pair the hearty… Read More →
My Go-to Grillables Want to up your grill game? Start with better proteins. I’ve created this list of some of my favorites– from Waygu beef and Kurobuta pork to sustainable striped bass and wild game. I’ve included some links to recipes in the post as well. You can follow them to the letter, or use…
The Gizmo Sandwich By Andrew Zimmern If you can’t get to the Iowa or Minnesota State Fair to get a real Gizmo, this is for sure the next best thing.
Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured… 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 →
Reverse-Seared Tomahawk Steaks By Andrew Zimmern Reverse searing means to cook a piece of meat over indirect heat on the cool side of the grill first (or in a low oven), before finishing it over very high heat to get a nice crust. This method of cooking steak has become very popular in recent years,… Read More →
Chopped Chicken Liver By Andrew Zimmern If you want to cook like a baller Jewish grandmother, this chopped chicken liver is a great place to start. My Bubbe made this to-die-for dish for every holiday meal. It’s been one of my favorite recipes since I was a kid when I would spend hours upon hours… Read More →
Kramarczuk’s Sausage Company Kramarczuk’s is an iconic Twin Cities restaurant and deli, serving Eastern European sausages and comfort classics for more than 50 years. Wasyl and Anna Kramarczuk moved to the United States from Ukraine in 1949. In the 50s, they bought an established butcher shop in Northeast Minneapolis, started making sausages and quickly became… Read More →
The Rice Topper of Your Dreams By Masaharu Morimoto You can’t get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, a very brief marinade, and a quick trip in a hot pan. Once it’s done, the sugar and mirin have helped the pork caramelize, the sharp ginger… Read More →
What Not to Miss in Austin The co-owner of Salt & Time, Ben Runkle is Austin’s leading meat purveyor. What was born from Runkle’s passion for Old World charcuterie, turned into the city’s first whole carcass butcher shop and salumeria when a partnership with Bryan Butler developed in 2010. The pair are committed to sourcing animals… Read More →
A Diverse Collection of Oaxacan Food Oaxaca is Mexico’s undisputed culinary capital, and the birthplace of some of the richest traditions on the planet. Every Sunday the communities of the central Oaxacan valley converge on the Tlacolula market to buy and sell one-of-a-kind Oaxacan staples. This is one of the oldest markets in North America, and a direct… Read More →
We made Pat LaFrieda’s Original Blend Burger & loved it. By Madeleine Hill While I have no complaints about good quality pre-ground beef, I’ve always wondered if grinding my own meat for burgers would result in a superior flavor that warrants the extra effort. Well, thankfully, my job requires that I put such experiments into action… Read More →
Catch me on EVINE Live, September 8 at 11am & 4pm ET. I’m teaming up with New York City’s all-star butcher and meat purveyor Pat LaFrieda to offer a curated selection of meats and sausages for EVINE Live. From custom-blend beef burgers and tomahawk pork chops, to harissa-infused Merguez lamb sausages, you won’t be able to find… Read More →
Axe-Handle Rib-Eye Steak By Joe Carroll This beefy behemoth might look and sound intimidating, but it’s just like any other rib-eye steak, except that it has a full rib attached and it’s twice as thick as usual. This is the steak you serve to folks who think they’ve tried everything a cow has to offer.… Read More →
Congratulations JBF Award Winners! As always, I had a fantastic time at the annual James Beard Foundation Awards, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. I’m so proud to be a part of this amazing organization that works hard on education, agriculture issues, food insecurity and hunger relief. You… Read More →
The Undisputed Master of Porchetta Just 15 miles outside of Rome in the outlying town of Marino, I found the butcher shop and deli of my dreams. Open since 1912, Il Norcino Bernabei is a family operation, run by Vitaliano Bernabei, his wife and son. For the past century, it’s been regarded as the finest meat… Read More →
Amazing Shashlik in Almaty In Kazakhstan’s biggest city, there are hundreds of places to eat shashlik (grilled skewered meats), but the best we found were at the extremely popular Shashlik on Kirova. The level of attention and care that went into this food was unreal. The owner oversees every part of the process, starting with… Read More →
Old Standbys & New Additions at Target Field Home of the Twins, Target Field is a beautiful stadium in the heart of downtown Minneapolis. In just a few years, they’ve really amped up the food program, now offering a host of good eats and craft beverages from local restaurants, breweries and distilleries. So I’d suggest… Read More →
My Favorite Cookbooks of the Year Every year hundreds of cookbooks are published, dozens of which deserve a spot on your shelf. But we’ve tried to narrow it down to a handful that really impress–whether it’s the private cooking lessons from the world’s best chefs in Dana Cowin’s Mastering My Mistakes in the Kitchen, cooking… Read More →
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is… Read More →
New Nordic Cuisine By Gunnar Gislason This simple recipe combines the creaminess of cottage cheese and the freshness of raw fennel contrasted with a fennel puree and spicy crunch of toasted nuts. It’s a wonderful way to kick off a meal, or makes a nice vegetarian main course.
