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Mouthing Off

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Andrew Zimmern's Kitchen Adventures

Auflauf... German Breakfast Pancake

Andrew Zimmern's German Breakfast Pancake

This pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. Have fun with this one... It's a weekend-breakfast family treat that my grandmother taught my mom to make when she married my dad. Read more >

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Andrew Zimmern's Kitchen Adventures

The Ingredient: Sweet, Aromatic Soy Sauce (Fu Zhi Jiang You)

Sweet, Aromatic Soy Sauce Over Noodles

My friend Yu Bo sent me this recipe, after I begged him for it. The spices can be varied; Yu Bo told me many Sichuanese cooks would also include small amounts of licorice root (gan cao) and dried “sand ginger” (shan nai, more commonly called kaempferia galangal) but I like it with star anise and extra heat. I usually make a batch four or six times the size of the recipe, just to have it around. I use it as an ingredient in anything requiring sweet soy or as a dip for dumplings or roasted Chinese barbecue, or as a sauce for noodles. This stuff is meant to be played with in the kitchen and once you have it on hand, you will try it on everything. I even drizzle some on fried eggs. READ MORE »

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Andrew Zimmern's Kitchen Adventures

Crab Rolls Two Ways

Crab Rolls with Thai Chile Sauce

In our neighborhood the adults have a potluck while the kids trick-or-treat. Sure, the little rug rats love these “country club” classics, but there are usually none left for them. I fry these in an electric skillet; it’s the easiest and best way for these sweet, tasty, guilty pleasures to be as fresh as possible for our guests. I serve them with lemon wedges but they are also good with a side dipping bowl of doctored sweet Thai chile sauce for chicken. They’re a huge hit. READ MORE »

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Related: Incredible Thai Dishes
Great Party Recipes
Halloween Recipes

Andrew Zimmern's Kitchen Adventures

Bavarian Beer Hall Schweinshaxe

Bavarian Beer Hall Pork Shanks

This is the crispy beer hall pork shank that I have loved all over Austria, Germany and Eastern Europe. One night in Salzburg I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in fat and then quickly crisped in the same lard. It’s decadent. This is food for cold weather that’s meant to be shared with friends. Be sure to serve the shanks with plenty of red cabbage or kraut and rye bread, and go for a long walk after dinner. READ MORE »

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Andrew Zimmern's Kitchen Adventures

Ragout of Clams with Spinach, Sausage and Orzo

Ragout of Clams with Spinach, Sausage and Orzo

All around the world the pairing of clams and pork, especially cured or seasoned pork of some kind, is a superb match. For this recipe, I use a simple Italian sausage (usually a great one) made with fennel and chile; if your local butcher shop sells a handcrafted one, by all means use that. But if all you have on hand is a supermarket sausage, go for it. The pasta, lemon and thyme remind me of all the great Mediterranean versions of this dish I have had over the years. READ MORE »

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Related: Fish and Shellfish Recipes
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How to Shuck an Oyster or Clam

New Slideshow

Andrew Zimmern's Favorite Meatballs, Dim Sum and Macaroons

TV host and F&W contributing editor Andrew Zimmern went on a mission to find America’s best balls of food. “You may think that my favorite balls of food would amount to a list of exotic animal anatomy,” he says, “but I’d much rather eat spherical creations made by the country’s best chefs.” Check out F&W’s new slideshow for Zimmern’s excellent finds including Cochon's fried boudin balls (left) in New Orleans, meatball-shaped sweetbreads created by Jamie Bissonnette of Toro and delicious macaroons at Salty Tart in Minneapolis. Plus, a few “odd bits” for good measure.

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Andrew Zimmern's Kitchen Adventures

Pheasant Confit Salad

Pheasant Confit Salad

In Minnesota we love to hunt and if I have a bad weekend, there are always the endless coveys of relatives and neighbors dropping off birds at the doorstep. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or quarters as needed, served with salads, on root vegetable mash, in tacos with tomatillo salsa or as a hash with fried egg for breakfast (I love that one). Try this salad. It makes a great fall luncheon or Sunday dinner entrée if you want something easy to throw together. Read more »

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Chicken Recipes and Cooking Tips
Great Salad Recipes

Andrew Zimmern's Kitchen Adventures

Gratinée des Halles... The Best Onion Soup

Gratinée des Halles

I have cooked French food my whole life. I trained in France, worked there and have as much experience in that style as any other, if not more. In 1992, I started work at a French bistro in Minneapolis that for the longest time served the best onion soup I ever tasted. Here is that recipe. It's redesigned for the home cook in only one way: the stock. In the restaurant we were able to make a 72-hour veal stock that provided a backbone like no other for this French classic. If you want to be super-ambitious and love the crafty part of cookery, go for it and make your own. If you have access to a butcher shop or specialty market that sells frozen homemade stock (beef or veal) the recipe below works superbly. If you are using stock from a box, it won't have the flavor, texture or collagen/gelatin needed to make this soup a home run. That being said, I have made it with Swanson chicken stock on a hunting trip and it's still pretty darn tasty. SEE RECIPE »

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Related: Soup Recipes and Cooking Tips
French Classics
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Andrew Zimmern's Kitchen Adventures

Spanish-Style Baked Stuffed Clams

Spanish-Style Baked Stuffed Clams

This is one of my favorite clam recipes, the more Spanish version of clams casino. I think of it as the most likely progenitor of that steak house and country club classic. I never heard of this as a Spanish dish until I started reading Penelope Casas's books when I got out of college. Anyone looking for some lusty, good old-school Spanish food should read her books. Anyway, I have made this dish for a long time, with much success. When poaching the clams I use a half bottle of a light, crisp white wine with some diced celery, carrot and onion. I bring it to a boil before loading in the cleaned and scrubbed clams. Pluck them out as soon as they open or you risk toughening the little beauties. Strain the broth and use it for soups and stews; it's fantastically oceanic and sweet-salty. SEE RECIPE »

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Andrew Zimmern's Kitchen Adventures

Apple-Raisin Crumb Cake

Apple-Raisin Crumb Cake

This foolproof crumb cake is so easy to make that my eight year old has better success with it than I do. I think it's because he follows directions better than me. I use a great streusel topping, because I am obsessed with streusel and it tastes so great on this cake. We make this all through apple season, but make sure you use apples suitable for cooking and baking. Many types of apples (McIntosh, for example) will just fall apart when cooked. You don't want that. Trust me. SEE RECIPE »

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Related: How to Make Apple Upside Down Cake
Cooking with Apples
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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.