7 Knives & Accessories You Want When it comes to gift giving, you can never go wrong with beautiful, useful kitchen tools. Here are a few of my favorites. For the avid entertainer: Forget the electric carving knife, this set is where it’s at. Great for carving a turkey, Christmas ham, a big brisket,… Read More →
Gift Giving Inspiration From products made by my students at Babson, such as the Craic & Blonde Haitian Pikliz and the super cool FireQube, to Shop Andrew Zimmern swag and my new line of cookware with CHEFS Catalog, here are my gift giving recommendations for 2014. We’ve also thrown in a few mainstays that never go out of… 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 →
Roasted Leg of Lamb with Avgolemono Sauce By Andrew Zimmern Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over… Read More →
Classic Turkey Gravy By Andrew Zimmern You can use this foolproof technique to make perfectly seasoned gravy from any roasted poultry. Add the giblets, onions and rich poultry stock to the bottom of the roasting pan to catch all of the drippings and deepen the flavor of the gravy. Then finish the gravy on the stovetop,… Read More →
Thanksgiving Turkey 101 By Andrew Zimmern Roasting a turkey can be intimidating. It’s the crown jewel of the Thanksgiving table, the star of the show—and yet so many things can go wrong, from dried-out white meat to overcooked stuffing and underseasoned gravy. Try these simple tips for Thanksgiving success, whether this is your first or… Read More →
Braised Brisket with Fennel & Onions By Andrew Zimmern This classic braised brisket is a riff on my grandmother’s recipe. It was one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender.… Read More →
The Taste of Autumn For me, the first squash of fall ranks right up there with the first berries of summer or the first braise of winter. I find the flavor of winter squash infinitely more complex than its summertime cousins, such as zucchini. Hard squash are as versatile as they are varied—look for kabocha,… Read More →
52 Things to Look for at the MN State Fair Looking for a fun way to explore the Minnesota State Fair this year? Try completing this State Fair scavenger hunt. Mullets, crazy tattoos, award-winning baked goods, celebrities, fair hair… if you can think of it, you can find it at the Great Minnesota Get-Together. So… Read More →
I can feed an army with this beef brisket. By Andrew Zimmern It’s that time of year. The meat freezes well when cooked and bagged with the vegetables and liquid so even a small family can make this recipe. I like a whole brisket because you want the fatty nose of the wide end to… 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 →
My Favorite Summertime Meat By Andrew Zimmern Nothing beats roasting a whole leg of lamb. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over medium indirect heat. The best tool in the world for home cooks working with bone-in meats is a meat thermometer. There is no substitute… Read More →
Roasted Leg of Lamb with Tart Pickled Cherries By Andrew Zimmern Lamb is perfect set against the tartness of cherries. There is no better time of year than now to be eating young lamb legs. About 10 years ago, I watched Jamie Oliver do a demo where he used his oven rack to cook his… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
A Sweet & Spicy Fall Snack By Andrew Zimmern It’s the time of year for indulging in everything pumpkin. And while I could go without the pumpkin spice mania, I do love roasting pumpkin seeds during a night of pre-Halloween pumpkin carving with the family. More often than not, I simply add a sprinkle of… Read More →
Inspired Cuisine From South of the Border Highly regarded for his avant garde desserts at modernist temples Alinea and wd~50, Alex Stupak surprised the culinary world when he opened a Mexican restaurant in 2010. Once the critics got over their bewilderment and tasted his creative take on this rich culinary tradition, most realized he’s just… Read More →
The Art of the Perfect Bird Over the years, I have mastered the art of roasting birds. One issue seems to perplex most cooks: keeping poultry moist when roasting. This problem is compounded by the fact that white meat cooks faster and dries out quicker than dark meat. Try these additional tips to solve all… Read More →
