Andrew Zimmern's Kitchen Adventures
In the Zimmern house, when the weather turns steamy in Minneapolis, we always keep a glass pitcher of cold soup in the fridge. We alternate between my gazpacho recipe and this cucumber yogurt soup of Turkish origin. While everyone thinks of cukes as an American farmhouse staple, Turkey is the third-largest producer of cukes in the world.
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Test Kitchen Tease
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
This week, while working on a terrific story for our December issue, F&W's Grace Parisi tested this phenomenal cheesy version of Parker House rolls from The Greenhouse Tavern's Jonathon Sawyer in Cleveland. They were supertender and we loved pulling apart each buttery piece. One secret to the recipe's awesomeness: Old Bay Seasoning. We know what you're thinking—how can a spice blend that's typically served with seafood be at all tasty with bread? You'll have to wait a few more months to taste his clever recipe, but in the meantime, try Grace's pull-apart Caraway Parker House Rolls.
Related: Breads of the World
At some restaurants, staff meals or “family meals” before service can be as simple as a pot of hastily thrown together chicken and rice, but at the unconventionally Japanese Uchi in Houston, Texas, they are a point of pride. To celebrate the new season of Top Chef Masters, which airs on Wednesdays at 10/9c, Bravo posted an exclusive look inside Uchi's enticing buffet-style staff meals. “We're a little bit spoiled,” says Top Chef Season 9 winner Paul Qui in the short film by Christian Remde. Homemade bread, crispy pork katsu, freshly-fried churros, miso-glazed salmon collar and even a side of sushi-grade blue fin tuna have made the cut. Top Chef fans won't be surprised to find out that there is an element of rivalry among the team. “We had a gnocchi battle when everybody got to make different kinds of gnocchi,” Qui says in the clip. Watch the video, and to find out where Qui eats out in Austin, check out his F&W Insider Travel Guide.
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Grace in the Kitchen
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Our staff is pretty tough when it comes to recipe critiques—especially something as "fringe" as tofu. They hear "come to the kitchen to try a tofu blah blah blah…" and either come by reluctantly, or tune it out altogether. I had to tempt them back with a pork sandwich in the same message. In this dish, extra-firm tofu is marinated in a fragrant mix of coriander, fennel, black pepper, bay, paprika and garlic for 48 hours to soak up the spices' flavors. Then it's grilled and sandwiched with sweet pickles, lettuce, tomato and BBQ mayo in brioche buns. This "burger" ended up getting more kudos than the pork sitting on the adjacent platter. Texan and big meat guy Ray Isle was impressed—that's extraordinarily high praise! SEE RECIPE »
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