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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Irresistible Skewered Shrimp and Ham with Apple Jelly

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Skewered Shrimp and Ham with Apple Jelly

© Stephanie Meyer

Twenty-four years ago I had a meal at Commander’s Palace in New Orleans, and met the chef, Jamie Shannon. He was an amazing chef and a brilliant talent. Despite his New Jersey origins, he reinvented himself as a son of the South. His Commander’s Palace cookbook is one of my favorites. Read more >

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Expert Lessons

How to Make Fish Sauce

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How to Make Fish Sauce

© Kate Hazell

Fish sauce gives southeast Asian food its hallmark savory flavor. The best versions are fermented the traditional way, outside in the sun. Read more >

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Andrew Zimmern's Kitchen Adventures

Grilled Striped Bass with Sweet-and-Savory Caramel

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Grilled Striped Bass with Sweet-and-Savory Caramel

© Stephanie Meyer

I love Vietnamese food. I have eaten it my whole life, but I got really passionate about it a couple decades ago, when I had the opportunity to cook with Nicole Routhier. She is a French-Vietnamese woman who wrote some great cookbooks many years back, including a superb primer on Vietnamese food called The Foods of Vietnam. When I met her, in 1989, she was consulting on some recipes for an über-hip restaurant that was way ahead of its time called Indochine... Read more >

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Andrew Zimmern's Kitchen Adventures

Ultimate Low Country Crab Chowder

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Corn, Crab and Shrimp Chowder

© Stephanie Meyer

All good recipes have stories. Some even have amazing stories, and this is one of them. So: I was in Charleston, South Carolina, shooting Bizarre Foods, and we got a terrible spate of weather. Several of the people we’d planned to shoot for the show disappeared faster than Lindsay Lohan’s alibis... Read more >

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Andrew Zimmern's Kitchen Adventures

Mom's Best Gazpacho

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Andrew Zimmern’s Gazpacho

© Stephanie Meyer

I adore cold soups. When I was young, my mother started her first vegetable garden just so she could make this dish, and she grew everything it required. I was impressed. So were our friends. My mom’s gazpacho was one of those recipes that everyone requested. It’s crucial to refrigerate the gazpacho for several hours before serving—not only does it need to chill, but you also need to let the flavors come together. Read more >

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Test Kitchen Tease

Snack-Perfect Tarte Flambée

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Tarte Flambée

Justin Chapple

Occasionally in the F&W Test Kitchen we revisit recipes because they need some tweaking, but more often we revisit recipes just because they’re delicious and we’re hungry. This week we were craving this snack-perfect version of tarte flambée from Vermont bakery Vergennes Laundry. It’s much lighter than classic recipes, which traditionally include bacon, and highlights simple, earthy flavors like potato and thyme. Vergennes Laundry uses house-made sourdough for the crust, but we simplified things and used bakery-bought dough. The crust is spread with luscious crème fraiche and topped with ultra-thin slices of red potato, thyme, lemon zest, coarse salt and freshly ground pepper. It takes only minutes on a scorching hot pizza stone for the tarte to become perfectly crisp and even less time to chow it down. This recipe will debut in the coming months, but for now, try this equally delicious Two-Potato Flatbread with Olives and Feta.

Related: Easy Pizza Recipes

Vergennes Laundry's Perfect Tarts and Desserts

 

Recipes

Thai-Style Grilled Beef and Potatoes Dance Their Dance

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Thai-Style Spicy Grilled Beef Salad with Potato Crisps

© Stephanie Meyer

Yam neua just might be my desert island beef salad. I discovered it about 23 years ago, when I spent a few months doing some restaurant-kitchen consulting work with Brian McNally, who owned Indochine and 150 Wooster—at the time, two of the most popular restaurants in New York City. Read more >

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Andrew Zimmern's Kitchen Adventures

Cool Cucumber Soup with Yogurt, Dill and a Side of History

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Cold Cucumber Soup with Yogurt and Dill

© Stephanie Meyer

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

Ultimate Parker House Rolls

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Jonathon Sawyer's Parker House Rolls

Justin Chapple

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

Andrew Zimmern's Kitchen Adventures

Grilled Peanut-Lime Cornish Hens, Penang-Style

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Grilled Peanut-Lime Cornish Hens, Penang-Style

© Stephanie Meyer

In the early days of my travel life, I fell in love with Malay food and with the island of Penang. Pound for pound, this little island may have some of the best food in the world. On Kimberley Street or New Lane in the central city of Georgetown, the hawker stalls come alive at night and they serve some of the best chow in town.

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