Herb-Cured Salmon By Andrew Zimmern Inspired by classic Scandinavian gravlax, this salmon is cured for two days with dill, parsley, juniper berries, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor are superb without having to weigh it down to expel the moisture. While it… Read More →
Corned Salmon By Andrew Zimmern Swap out the traditional corned beef and cabbage for this salmon cured with fresh dill, parsley, lemon zest, pickling spice and Irish whiskey.
Masters of Cured Meat Justin Severino’s Cure is a welcome addition to this Rust Belt city’s flourishing restaurant scene. The Pittsburgh native and former butcher describes his food as local, urban, Mediterranean cuisine. He’s a chef after my own heart, using whole, locally-raised animals (everything from duck and lamb to venison and pork) in a dynamic… Read More →
Sweet Pea Penne Carbonara By Andrew Zimmern So a few weeks ago I was making my sweet pea risotto for dinner and thought, what about a sweet pea carbonara? There are lots of fun ways to flavor a traditional carbonara. Bittman, the NYT and Food & Wine magazine all have various versions of spinach carbonara,… Read More →
Pig Roast Perfection In this episode of Wild Game Kitchen, I marinate a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw… Read More →
Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a… Read More →
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You’ve probably had shakshouka, but have you had GREEN shakshouka? Make your guests’ Dr. Suess dreams come true this holiday season with this delicious dish filled to the brim with vibrant green herbs and veggies and perfectly cooked eggs. Watch Me Make Green Eggs and Ham:
By Andrew Zimmern I’m obsessed with fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home. Kimchi is a staple of Korean cuisine, a traditional dish of fermented vegetables. This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive. I’ll eat it on anything.
Taconite Tater Tot Hotdish Recipe by Amy Klobuchar I joined Senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all-time favorite comfort food classics, a tuna… Read More →
Tuna Noodle Casserole By Andrew Zimmern I joined Senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all-time favorite comfort food classics, a tuna noodle casserole.… Read More →
Chicken, Sausage & Artichoke Tagine By Andrew Zimmern A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Like this recipe? Save it on Pinterest.
My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a… 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 →
A Taste of New Orleans in Your Own Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for… Read More →
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Grilled Prosciutto-Wrapped Trout By Andrew Zimmern I love the combination of cured meat and fish, especially in this recipe for fresh-caught trout on the grill. If you’re intimidated by grilling whole fish, don’t be. Binding the trout in layers of prosciutto will help to hold the fish together, while giving it an irresistible charred ham… Read More →
Salmon Gravlax By Andrew Zimmern This salmon is cured for two days with a mix of fresh herbs, star anise, Pernod, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor is superb without having to weigh it down to expel the moisture. While gravlax seems… Read More →
AZ Cooks Snack Bracket We’ve narrowed down 16 of my most popular recipes to 2! In this final match up, salty roast pork belly goes head to head with sweet chocolate chip cookies. We need your votes to figure out which one is the best dish. Need a refresher? Watch the videos below and help us… Read More →
AZ Cooks Snack Bracket Round 3 We’ve narrowed down 16 of my most popular recipes to 4, but we still need your votes to figure out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. <a… Read More →
AZ Cooks Snack Bracket 16 of my most popular recipes are facing off in a competition to find out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. SALTY MATCH-UP #1 SALTY MATCH-UP #2 SPICY… Read More →
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 →
Muffuletta Sandwich By Andrew Zimmern The muffuletta is a classic New Orleans sandwich made famous by Central Grocery, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s a fun, easy and delicious way to feed a crowd. I happen to like adding… Read More →
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
Grand Cafe Important restaurants keep exploding all over the Twin Cities. Grand Cafe joins the list that includes Spoon & Stable, Heyday, Bellecour, Corner Table and many new to the scene like Kado No Mise and Martina, that are proof positive Minnesota is ground zero for some of the best food in America. Photograph… Read More →
“I would like to say that what I fear are the challenges that stand in front of me, when in reality what I fear is the cowardice that lays within me.” – Craig Lounsbrough 2017 was a crazy year for me filled with ups and downs, mistakes made, tragedies big and small, successes and disappointments,… Read More →
The Food Building The brainchild of Kieran Folliard, the city’s famed serial food entrepreneur who made a name and fortune from Kieran’s Irish Pub and 2 Gingers whiskey, the Food Building brings together two top makers in the Twin Cities, Red Table Meat Co. and Baker’s Field Flour & Bread. An accessible food production hub… Read More →
