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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

A Perfect French Onion Tart

Pissaladière

Andrew Zimmern shares his recipe for pissaladière.

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Andrew Zimmern's Kitchen Adventures

Why You Should Make Lobster Toast Right Now

Lobster Toast

Andrew Zimmern shows how to use lobster at its peak with a fun recipe that engages all of the senses. 

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Andrew Zimmern's Kitchen Adventures

Firecracker Shrimp with Blue Cheese Dressing

Firecracker Shrimp with Blue Cheese Dressing

Andrew Zimmern tosses crispy shrimp in a buttery hot sauce for the ultimate Sunday football snack.

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Andrew Zimmern's Kitchen Adventures

Beet Pickles

Beet Pickles

Andrew Zimmern calls these rustic beet pickles "crazy-simple, awesome grandmother food."

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Andrew Zimmern's Kitchen Adventures

Sour Cream Peach Pie

Sour Cream Peach Pie

For Andrew Zimmern, this recipe typifies the way things were back in the early 1900s: it makes do with what's on hand and allows nothing to be wasted.

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Andrew Zimmern's Kitchen Adventures

Corn and Green Tomato Salad

Corn and Green Tomato Salad

Andrew Zimmern makes this cold succotash–style treat for any and every meal until corn stops coming into the market. 

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Andrew Zimmern's Kitchen Adventures

Tomato Sorbet

Tomato Sorbet

Andrew Zimmern makes this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped. He says the bigger the acidity and sweetness of the tomatoes, the better.

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Andrew Zimmern's Kitchen Adventures

Mussels Fra Diavalo

Mussels Fra Diavalo

This is one of the best ways to fix mussels. Simple and elegant, it’s a classic summer dish that is best served with lots of crusty bread for dipping. 

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Andrew Zimmern's Kitchen Adventures

Broiled Yellowtail Collar with Daikon

Broiled Yellowtail Collar with Daikon

This broiled yellowtail collar can be made in a flash. When it’s served with rice and some oshinko (Japanese pickles), it makes the perfect summer meal.

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Andrew Zimmern's Kitchen Adventures

Picadillo Vainica

Picadillo Vainica

This is Andrew Zimmern's simple, flavorful version of picadillo, the Spanish ground meat dish. It's made with lots of chopped fresh green beans and finished with a little crushed chile in vinegar.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.