Whole Animal Butchery Without the Self-Congratulatory B.S. Tom Mylan is a butcher. Not because it’s trending, but because no one else in his company wanted to do it. Seven years after launching Marlow & Sons’ local meat program, the largely self-taught meat man is running one of the best butcher shops—The Meat Hook—in New York,… Read More →
Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning… Read More →
Seasoned Breadcrumbs 4 cups of day-old Italian bread, torn into chunks 3 tablespoons Badia seasoning mix 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated lemon zest (zest of one lemon) Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until… Read More →
How to Grill New York Strips By Andrew Zimmern I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. Grilling over high direct heat requires constant attention—be sure to turn the meat frequently, moving it around the grill to avoid flare-ups. Watch Andrew make this recipe:
Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy yet elegant way to impress your guest. You can use ribeye, sirloin, New York strips or flat iron steaks. Watch Andrew make this recipe:
Fried Chicken Summer Rolls with Peanut Dipping Sauce By Andrew Zimmern Served at room temperature or chilled and packed with lots of fresh herbs and crisp vegetables, summer rolls are perfect warm-weather food. They’re commonly filled with shrimp and roast pork, which I love, but more often than not, I’m craving these fried chicken summer… Read More →
Migas Tacos TACODELI, AUSTIN, TX Why is Austin such a breakfast taco town? “You have all kinds of people needing to eat at all different times,” Roberto Espinosa told us at Tacodeli, a chain he started in 1999. Originally a schoolteacher, Mexico–born Espinosa opened the first branch and has watched his business grow every year.… Read More →
Nashville Chefs Create a Vegetarian Hot Chicken By Timothy Charles Davis After being made aware of my interest in Nashville-style Hot Chicken, I’ve had countless friends tell me that they want nothing more but to try a piece of the fiery foul but that doing so would effectively put the kibosh on their vegetarian/vegan lifestyle. I’m sympathetic… 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 →
The Perfect Bacon Sandwich By Andrew Zimmern’s Canteen Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegary slaw to compliment the rich meat, it’s a perfect… Read More →
Bairaktaris Taverna Near Hadrian’s Library in Athens’ Monastiraki Square, the tantalizing aromas of roasting meat, gyros and souvlaki surround you. There are lots of restaurants that serve these Greek specialties, but my all time favorite has to be Bairaktaris Taverna, which has been around since the late 19th century. Spiros Bairaktaris is now the third… Read More →
Defining New Nordic Cuisine Chef Gunnar Gislason celebrates Iceland’s unique culinary heritage, embracing once-forgotten ingredients and techniques at his much-loved Reykjavik restaurant Dill. In his new cookbook North, written in collaboration with food writer Jody Eddy (author of 2012’s Come In, We’re Closed), Gislason and Eddy profile various artisan producers who are reviving Iceland’s culinary heritage–a… Read More →
The Ultimate Grab-’n’-Go Breakfast By Joanne Chang We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one. That is, unless you’re one of those people who need to start off the day with eggs or bacon or anything not sweet.… Read More →
Spanish Dove Salad By Hank Shaw This is something of a pantry dish that comes together very rapidly if you have the ingredients on hand. The hardest part of putting this together is the garlic: I use my own preserved garlic, and if you have some use it — it makes the dish. But it is… Read More →
