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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Soft-Scrambled Egg Toasts with Bottarga

Soft-Scrambled Egg Toasts with Bottarga

Andrew Zimmern’s creamy scrambled eggs get the most delicious topping of salty, complex shaved bottarga (dried mullet roe).

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Skordalia (Greek Potato Dip)

Andrew Zimmern's Skordalia (Greek Potato Dip)

I love Greek food and this old-fashioned, tangy dip is definitely for garlic lovers.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Passover Lamb with Pickled Cherries

Andrew Zimmern's Passover Lamb with Pickled Cherries

I created this lamb dish just to have something to eat with chef Duskie Estes's sublime pickled cherries that I now try to make every spring.

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chefs-in-residence

Even Eric Ripert Craves a Hot Dog Once in a While

Let's check in with F&W's Chefs-in-Residence. 

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Pearl Rice Balls with Ginger-Sesame Sauce

Andrew Zimmern's Pearl Rice Balls with Ginger-Sesame Sauce

I started making these rice ball dumplings about 18 years ago after returning from my first trip to China. I had visited a dumpling house in Xian and became fascinated with presentation styles of standard Chinese pork farces.

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Chefs-in-Residence

If Hello Kitty Were David Chang, Here's What He Would Look Like

Let's check in with F&W's Chefs-in-Residence.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Oyster Hush Puppies with Pepper Mojo

Andrew Zimmern's Oyster Hush Puppies with Pepper Mojo

Briny, salty oysters are perfect in these fluffy hush puppies, which are dipped into a tangy, bright mojo made with plenty of vegetables and herbs.

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Chefs-in-Residence

Andrew Zimmern Hangs with Queen Latifah, Snacks on Bear Cracklings

Let's check in with F&W's Chefs-in-Residence.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Chicken with Black Limes

Black limes, a staple of Middle Eastern cooking, give this amazing braised chicken an intense tanginess.

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Andrew Zimmern's Kitchen Adventures

Andrew Zimmern's Duck Tsukune

Duck Tsukune

Tsukune are Japanese chicken meatballs that are cooked on a griddle, teppanyaki-style. The moment I tried making them with duck, I was hooked.

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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.