Charred Leeks with Calamansi Vinaigrette & Blistered Tomatoes
By Andrew Zimmern
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Searched for: Ed Lee
My Hometown: Ed Lee’s Louisville
Ed Lee’s Top Picks for Louisville You may recognize chef Edward Lee from his television appearances—Top Chef, Mind of a Chef (for which he earned an Emmy nomination), Iron Chef America, to name a few—but he’s more than a TV star. His brilliant cooking at 610 Magnolia has landed him four nominations for Best Chef: Southeast… Read More →
5 Questions: Matt and Ted Lee
Cookbook Gurus Brothers Matt and Ted Lee grew up in Charleston, South Carolina but attended colleges in Massachusetts. They so missed the foods from back home that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order Southern food company. When an editor of Travel + Leisure magazine asked them to write a story about road-tripping their home state… Read More →
Chocolate With Candied Seeds by Corey Lee
Chocolate With Candied Seeds By Corey Lee For years, we served traditional molded chocolates, filled and decorated individually by hand. They were skillfully made, and many of our guests raved about them. Nonetheless, they always felt incongruous with the rest of our menu, appearing somewhat common and possibly interpreted as a platitudinal gesture that comes… Read More →
5 Questions: Edward Lee
The Food-Obsessed World of Edward Lee A native New Yorker turned Louisville culinary ambassador, chef Edward Lee stars in the brand new third season of Mind of a Chef—the Emmy-winning PBS series, narrated by executive producer Anthony Bourdain, that delves deep into the inspirations and philosophies of renowned chefs. Lee’s brilliant cooking at his acclaimed… Read More →
Go Fork Yourself: Edward Lee
Edward Lee A New Southern Kitchen 610 Magnolia‘s Edward Lee joins Andrew & Molly to talk about race in the food world, how culinary careers have changed, and adding his personal take to Southern cuisine. Find out more about Edward Lee: Follow Edward on Twitter, @chefedwardlee. Visit Edward’s website, chefedwardlee.com. Find out about Edward’s restaurant, 610… Read More →
Andrew’s Braised Brisket
Braised Antelope Stew Recipe
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 →
Learn to Mince with this Beef Tartare with Frizzled Shallots Recipe
Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?… Read More →
Braised Short Ribs with Sauce ‘Moche’
By Andrew Zimmern Moche means ugly in French and this sauce certainly qualifies, but the results are stupendous and the technique is not fussy. You will see that the demi-glace is optional. For years, I’ve reduced stock to make glace to have around, and I find it valuable, but it’s not necessary. For this recipe,… Read More →
Mixed Greens Pasta
By Andrew Zimmern I love pasta with LOTS of greens. It’s quick, easy and economical. I always have greens in my house and make this dish all the time. This is a delicious way to cook a healthy and nutritious weeknight dinner.
Seared Salmon & Vegetable Ragout with Sour Cream & Dill
Italian Wedding Soup Recipe
Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Badia Italian Seasoning for an extra flavor boost. I think escarole adds a nice bitterness and… Read More →
Potato Leek Soup with Lemon & Shallot Seasoning
Potato Leek Soup By Andrew Zimmern This soup warms my bones and makes for one of my favorite lunches with salad and crusty bread. Watch Andrew cook this recipe:
Exceptional Wood-Fired Cooking at Young Joni
Young Joni Young Joni’s presence on my list of must-try restaurants should come as no surprise. What chef Ann Kim and her team have accomplished is exceptional and worthy of all the national attention—which includes recognition from GQ and Eater as one of 2017’s best new restaurants in the country. And while this may be… Read More →
Wood-Fired Pizza Perfection
Pizzeria Lola Since it opened in 2010, Pizzeria Lola has always made it onto my top-ten list of favorite pizza joints, not only in the Twin Cities, but in the entire country. Chef Ann Kim is a perfectionist when it comes to her crust and an artist when it comes to toppings. The menu offers… Read More →
Andrew Zimmern Cooks: Grilled Octopus Salad
Grilled Octopus with Frisee, Mustard Vinaigrette & Tomato-Pepper Sauce By Andrew Zimmern Octopus is delicious and easy to cook at home, trust me. It may seem intimidating, but I’m hoping this tutorial will encourage you to try it out. This is a set-it-and-forget-it type of meal. Once you’ve cooked the octopus, throw it on a… Read More →
Andrew Zimmern Cooks Grilled Rack of Lamb with Eggplant Salad
Grilled Rack of Lamb with Eggplant Salad & Bacon Fat Tortillas By Andrew Zimmern Grilling a rack of lamb may seem daunting, but it couldn’t be easier. Before you grill the lamb, make sure to cut as much surface fat as you can to avoid sooty flare-ups. In this recipe, I season the lamb with… Read More →
Smoked Meat Heaven Along the Bizarre Foods Southern Barbecue Trail
Highlights from the Southern Barbecue Trail I’ll line up at Aaron Franklin’s a thousand times to eat his brisket, but traveling through Georgia and the Carolinas along the Southern barbecue trail was truly unforgettable. Barbecue has humble beginnings. It’s essentially American, a meal for gatherings that has a diverse range of styles, techniques and influences.… Read More →
Indian-Inspired Crab Rangoon
My Take on Crab Rangoon By Andrew Zimmern Most people envision deep-fried cream cheese when they hear the term “crab rangoon,” but I believe there are no limitations for this beloved Chinese-American appetizer. In this recipe, I fill wonton wrappers with lots of fresh crab, herbs and Indian-inspired flavors.
Italian Wedding Soup with Orzo & Meatballs
An Easy “Sort of Italian” Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and Pecorino Romano for an extra flavor boost. I think escarole adds a nice bitterness… Read More →
Leeks Vinaigrette with Beets
Braised Leeks with Beet Vinaigrette By Andrew Zimmern In this riff on the classic French dish, I add beets to a tangy mustard-based dressing for a heartier, vegetal leeks vinaigrette. Serve as is, or crowned with grilled chicken, pork or crumbled feta cheese.
Kale, Leek & Ricotta Bread Pudding
Kale, Leek & Ricotta Bread Pudding By Claire Ptak This savory bread pudding was inspired by one of my favorite pasta sauces. Recipe excerpted from The Violet Bakery Cookbook by Claire Ptak.
Beaujolais Nouveau Braised Duck Legs
Red Wine-Braised Duck By Andrew Zimmern My friend Vincent Francoual made this duck dish for me years ago in his kitchen. I adapted and changed it a bit, but he reminded me of how simple it is to make a great duck dish with the humble leg. Reminiscent of a coq au vin, this rich,… Read More →
Squash Risotto with Bacon & Leeks
Squash Risotto with Bacon and Leeks By Andrew Zimmern Creamy, comforting and oh-so satisfying, I love this butternut squash risotto. It’s also an easy way to feed a crowd. For a twist, try adding fresh steamed clams and their juices in place of half the stock.
Miso-Glazed Black Cod
Miso-Glazed Black Cod By Andrew Zimmern Every time I go to Japan, I eat this amazing miso and sake-infused black cod, a dish made famous all over the world now by chef Nobu Matsuhisa. Cod is one of the most delicate fish you’ll ever work with, so handle it with care.
Potato and Leek Soup
A Favorite Fall Soup By Andrew Zimmern Potato and leek soup was what Louis Diat cooked one cold summer morning at the Ritz in NYC over a century ago because he had a lot of it as a child. The soup was left in the fridge all day, spun, strained, creamed and turned into vichyssoise. It… Read More →
Apple Cider-Braised Duck Legs
A Better Way to Incorporate Apples & Honey for the New Year By Andrew Zimmern Rosh Hashanah means one thing in my house, sweet apples and honey for a new year. Here I put it through a different prism so that those important ingredients could be used to accent duck in a main course that I can… Read More →
Beer-Battered Chicken Sandwich
Beer-Battered Chicken Sandwich By Rebecca Lang Nearly everyone loves a fried chicken sandwich. This version does not disappoint. Choose a malty ale, such as Bell’s Best Brown, or a good seasonal beer from your favorite local brewery. A rich, caramel-kissed brew helps the flavors hold up all the way through frying. This batter is light… Read More →
Cornmeal-Crusted Chicken with White Barbecue Sauce
Cornmeal-Crusted Chicken & White Barbecue Sauce By Rebecca Lang While living in Birmingham, Alabama, I had my first eye-opening taste of white barbecue sauce. To first see a barbecue sauce that’s on the opposite end of the color spectrum from the typical red varieties is intriguing. Its tart, peppery creaminess is simply wonderful. Common throughout north… Read More →