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Mouthing Off

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Andrew Zimmern's Kitchen Adventures

Grilled Baby Chickens with Salsa Verde

Grilled Baby Chickens with Salsa Verde

This is my weekend barbecue chicken go-to meal. It's got it all, and there is nothing better than grilled chicken, juicy and robust, with char where you want it, bursting with herbed intensity. The combination of methods (marinating, platform grilling, sauce on the side, etc.) layers flavor in a way that is hard to beat. SEE RECIPE »

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Ma Po Eggplant in Garlic Sauce

Ma Po Eggplant in Garlic Sauce

This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a vegetable. I adore eggplant and I make this dish all the time as part of a multicourse Asian spread or just by itself alongside a bowl of steamed white rice. The eggplants can be roasted, grilled or sautéed on one side. The idea is simply to cook them through and pour the sauce over them...and enjoy. SEE RECIPE »

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Red Snapper-Citrus Escabèche with Olives

Red Snapper-Citrus Escabèche with Olives

I love pickled fried fish and so does the rest of the world. But Americans don't adore it the same way. It's like our relationship with soccer: We get it, and when we try it we love it, but it's a new passion. The sticking point for full-on love and acceptance has always been the fish used in the recipe. Around the world, the oilier and fishier, the better. Think kingfish, mackerel and several species of bluefish. This recipe uses a mild white fish, snapper, and as long as you don't overcook it or let it pickle for longer than indicated, you will be delighted. Some recipes ask you to dredge the fish pieces in flour before frying. I like that method as well, but it soaks up more sauce when pickling, so be aware if you go that route. SEE RECIPE »

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Country Club Salad with Two Dressings

Country Club Salad with Two Dressings

Photo © Stephanie Meyer

Here is the type of recipe I think everyone needs in their back pocket. I serve this dish with grilled beef at my house once a week in the summer. It's simple and easy and looks great on a platter.

I cut several heads of young local romaine lettuce (iceberg in a pinch) in half, then trim and arrange them on a platter. I garnish them with sliced cherry tomatoes, minced herbs, croutons, hard-boiled egg crumbles, crispy julienned bacon pieces and whatever else I have on hand, and pass the dressings at the table. These dressings also make a killer pair of dips on a crudité platter. I will also tell you that putting a huge pile of herb-and-lemon-basted grilled chicken on top of the salad is amazing; the juices and heat from the chicken soften and infuse the edges of the lettuce and makes the whole plate taste like a great grilled chicken sandwich. SEE RECIPE »

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Strawberry-Champagne Granita

Strawberry-Champagne Granita

As Thomas Hyll wrote in his of 1593, “...[strawberries] are much eaten at all men's tables in sommer time with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seems to be everywhere. I developed this recipe after years of enjoying wild berries served in this fashion at Trattoria Sostanza in Florence. I top the macerated berries with the frozen granita or serve them separately. SEE RECIPE »

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Kale Salad with Miso and Pistachios

Kale Salad with Miso and Pistachios

Once, when I was in Detroit, I tasted a salad at the farmers' market that was made by a monastic order (better than a bake sale, if you ask me). The miso dressing was so perfect that I tried to re-create it the following week, using trial and error to approximate the taste. If you like a sweeter miso dressing, add a little more sugar or Golden Syrup, which also works well. SEE RECIPE »

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Lobster with Artichokes and Curry

Lobster with Artichokes and Curry

Photo © Stephanie Meyer

When I entertain, my guests won't stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy dish is a great compromise: The components can be prepped ahead of time, plus the final cooking time is minimal. It's not wildly expensive either: Lobster prices have dropped over the past few summers, and this year should be no exception. SEE RECIPE »

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Pork and Asparagus with Chile-Garlic Sauce

Pork and Asparagus with Chile-Garlic Sauce

Photo © Kate N.G. Sommers

So if you regularly cook out of this column, you already have a bottle of fermented chile-garlic bean sauce (toban djan) in your fridge. If not, go get some now. It will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans in this stuff supply all the punch of authenticity and honesty you need to make some great Chinese food, starting with this recipe. I make it with veal, beef, shrimp or chicken, but it works so well with pork you should try that first. SEE RECIPE »

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Andrew Zimmern's Kitchen Adventures

Whole Roasted Red Snapper

Whole Roasted Red Snapper

Photo © Kate N.G. Sommers

This is the simplest way I know to roast a fish. Yes, you can rub with oil, dust with salt and roast. And I do that a lot. But you need a sauce, and the vegetable one here combined with the wine makes this the roasted fish I crave most, the one that takes me back to that Mediterranean beach and that girl and those stars. I think it will do the same for you. By the way, kids adore this because red snapper isn’t fishy. SEE RECIPE »

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Andrew Zimmern's Kitchen Adventures

Steamed Natural Chicken with Scallion and Ginger

Steamed Natural Chicken with Scallion and Ginger

Photo © Kate N.G. Sommers

This is the dish to make when you get a fresh, natural chicken at the farmers’ market and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese Chicken Rice dish, but it’s served a little differently. Frequently, I make the rice that accompanies this meal but most often it’s too much trouble on a school night at home, so I serve this with plain streamed sticky rice and a nice green vegetable, and there are never any leftovers. Don’t be fooled: This recipe is simple, but the flavors are complex. SEE RECIPE »

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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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.