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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Mussels Fra Diavalo

Mussels Fra Diavalo

This is one of the best ways to fix mussels. Simple and elegant, it’s a classic summer dish that is best served with lots of crusty bread for dipping. 

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Andrew Zimmern's Kitchen Adventures

Broiled Yellowtail Collar with Daikon

Broiled Yellowtail Collar with Daikon

This broiled yellowtail collar can be made in a flash. When it’s served with rice and some oshinko (Japanese pickles), it makes the perfect summer meal.

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Andrew Zimmern's Kitchen Adventures

Picadillo Vainica

Picadillo Vainica

This is Andrew Zimmern's simple, flavorful version of picadillo, the Spanish ground meat dish. It's made with lots of chopped fresh green beans and finished with a little crushed chile in vinegar.

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Andrew Zimmern's Kitchen Adventures

Herbed Shrimp with Capellini and Spicy Bread Crumbs

Herbed Shrimp with Capellini and Spicy Bread Crumbs

There is no substitute for all of the great things that happen to pasta dishes like this one when you finish them with the brilliantly crunchy contrast of a healthy dose of crumbs.

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Andrew Zimmern's Kitchen Adventures

Huguenot Torte with Cherries

Huguenot Torte with Cherries

The achingly perfect, meringue-like mantle of this classic pie is almost identical to the classic 19th-century Russian dessert referred to as Fallen Ruins.

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Andrew Zimmern's Kitchen Adventures

Strawberry-Vinegar Jam

Strawberry-Vinegar Jam

TV star Andrew Zimmern loves making strawberry jam. Here's his wonderfully sweet-tart recipe.

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Andrew Zimmern's Kitchen Adventures

Manila Clams with Soy Butter

Manila Clams with Soy Butter

Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-inspired clams are one of Andrew Zimmern's favorite weeknight dinners.

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Andrew Zimmern's Kitchen Adventures

Roast Leg of Lamb with Lemony Dill Sauce

Roast Leg of Lamb with Lemony Dill Sauce

Andrew Zimmern likes serving his juicy, perfectly cooked leg of lamb alongside a tangy, creamy sauce made with lots of fresh lemon and dill.

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Andrew Zimmern's Kitchen Adventures

Charred Broccoli Rabe with Chitarra and Lemony Bread Crumbs

Charred Broccoli Rabe with Chitarra and Lemony Bread Crumbs

This spicy, charred broccoli rabe pasta is fresh and vibrant but also delightfully hearty and comforting.

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Andrew Zimmern's Kitchen Adventures

Pickled Golden Chanterelles and Morels

Pickled Golden Chanterelles and Morels

These fresh mushrooms get sweet and tangy in a quick overnight brine.

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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.