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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 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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The New Food & Wine

Eric Ripert, Editorial Expediter

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.

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The New Food & Wine

Andrew Zimmern Raids the Break Room for Sweets, Loves Cold Chinese Take-Out

Andrew Zimmern

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.

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The New Food & Wine

Dial Zero from F&W for the Andrew Zimmern Hot Line

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?

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Andrew Zimmern's Kitchen Adventures

NYE Supper: Pork Belly Sisig

Andrew Zimmern's Pork Belly Sisig

Everyone knows how much I love Filipino food. I especially adore sisig.

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Andrew Zimmern's Kitchen Adventures

Chile Sauce 101: Christmas-Style

Andrew Zimmern's Fresh Tomatillo-Poblano Sauce

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.

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Andrew Zimmern's Kitchen Adventures

The Perfect Holiday Sugar Cookie: Biscochitos

Andrew Zimmern's Biscochitos

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.

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Andrew Zimmern's Kitchen Adventures

Billi-Bi

Andrew Zimmern's Billi-Bi

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 >

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Andrew Zimmern's Kitchen Adventures

Steamed Cucumbers with Pork and Ginger

Andrew Zimmern's Steamed Cucumbers with Pork and Ginger

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 >

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Andrew Zimmern's Kitchen Adventures

Hanukkah Toffee Matzo

Andrew Zimmern's Hanukkah Toffee Matzo

I offered up potato pancakes and my grandmother's chopped liver for this column in past years, and there are a ton of recipes for the holiday week on andrewzimmern.com but this toffee matzo is very special. Read more >

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