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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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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
Cooking with Clams
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
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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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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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Andrew Zimmern's Kitchen Adventures

Rigatoni with Veal Bolognese and Butternut Squash

Rigatoni with Veal Bolognese and Butternut Squash

I have been keeping recipes in a folder my whole life. At first they were handwritten; then in my professional days I kept them in a set of notebooks; and now, in the digital age, they are on my laptop. I have been pretty obsessive about this for about 40 years now. I wish I knew where I first got the recipe for this insanely cool veal and squash Bolognese. I do know I fell in love with this delicious combination on a trip to Bergamo, the hilltop city in Lombardy, just north of Milan. I was with my father on my first visit to Italy in 1974, and one night we stumbled into a small little trattoria after driving a considerable way south from Switzerland and we just couldn't keep going on to Milan without dinner. I had squash ravioli with a meaty, sage-spiked, creamy veal sauce that night as a pasta course. The combination of flavors, an Italian classic, began to sneak its way into Italian restaurants in the late '70s in New York. I remember a squash and veal risotto at La Colonna in the early 1980s that blew my mind, and by the late '80s I saw plenty of dishes pairing noodles and veal and squash. I love this one above all, which is low on tomato, providing just enough for acidic balance. I can't imagine this won't become an instant favorite for you. And yes, it freezes beautifully and makes enough sauce for four or five generous portions of pasta (1 pound dried before cooking). SEE RECIPE »

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Andrew Zimmern's Kitchen Adventures

Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing

Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing

This end-of-summer salad takes care of the biggest problem in my kitchen as August turns to September: what to do with all of my tomatoes. I serve lamb chops or grilled chicken right on top of this all the time so the elements here are all multipurpose. I often use the grilled lettuce technique elsewhere, and the tomato vinaigrette is perfect with shellfish or as a kind of sauce for just about anything that benefits from the bright acidity. The trio of grilled radicchio (I prefer the long-leaf varietal for this recipe), goat cheese and tomato is about as essential as it gets, focusing heavily on sour-salty-bitter-sweet. The first time I saw this dish was during a press tour, I am guessing about 25 years ago, by Sir Terence Conran in support of one of his books or stores. I was part of the team in New York City, making the food for a massive dinner celebrating his incredible influence on the culinary world and I was assigned to prepare one of his chefs to make this dish as a small course. I have been cooking it ever since. Paired with crusty bread it stands on its own, thanks to the cheese pairing, but it's also killer with something off the grill as part of a meal. SEE RECIPE »

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