When he joined F&W as a Chef-in-Residence, Eric Ripert brought his formidable experience in pro kitchens. Here, he puts his expediting skills to work.
Although our Chefs-in-Residence are some of America's most incredible cooks, we're inspired by the simple food they make at home. Here's how Andrew Zimmern eats on a typical day.
As a new Chef-in-Residence, travel guru and contributing recipe developer Andrew Zimmern is on speed dial. Here, he phones in a tip from Nashville. Can you guess where here is?
Everyone knows how much I love Filipino food. I especially adore sisig.
I am in love with the global pantry, and learning simple ingredients or techniques from other food worlds is something that really thrills me. One small, simple recipe can be built on for years, and provide limitless cooking pleasure.
One bite of these amazingly balanced little beauties will have you hooked. They are the sine qua non of the holiday cookie world. Trust me.
This soup is considered one of the world's classic dishes and its complex flavors and rich, luxurious texture back that reputation up. Unlike its famous siblings in the hall-of-fame food world, this soup is fast, easy and inexpensive, a real stunner at the dinner table too. Read more >
My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-'70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. Finally, I decided to create a recipe for it myself and I think you will love its textural surprise. Read more >
I gotta be honest, I am a traditionalist at Thanksgiving. So after decades of writing and re-writing recipes, the only day I come to a screeching halt is this one. Every other day of the year I am up for a change of pace, something inspired from a trip, another culture, I'm willing to be elastic... but not on this day. Read more >