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Food & Wine: Articles
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Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining
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A Lesson in Mexican Flavors
Starters
Watermelon and Papaya Salad with Tequila Vinaigrette (left)
Mexican Chopped Salad with Beets and Walnut Dressing
Jumbo Shrimp with Mushrooms and Garlic
Main
Salmon in Tomato-Olive Sauce
Skirt Steak with Creamed Corn and Poblanos (left)
Spiced Pinto Beans with Chorizo
Related Recipes:
More Mexican Cooking
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Recipe of the Day
Free twice-weekly newsletter: Chef recipes made easy, weekly meal planners, expert wine pairings and tips.
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February 2012
Week: February 25— February 29, 2012
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Wednesday—Braised Chicken all’Arrabbiata
Tuesday—Lemony Salt-Roasted Fingerling Potatoes
Monday—Linguine with Red Cabbage
Sunday&m...
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Andrew Zimmern’s Recipes: January 2012
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December 2011 |
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October 2011
January 30, 2012
Pasta with Braised Pork, Red Wine and Pancetta
© Stephanie Meyer
In the winter, I always make tons of this pasta and freeze it in quart-size Ziploc bags for quick meals. It’s inspired by some of the best sauces I’ve eaten all over Italy and NYC... I like this sauce with tubetti or short mezzi rigatoni, so that it gets into all the holes. Th...
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Conserves, Tzatziki, and Greek-Style Yogurt
Greek-Style Yogurt
Follow these simple steps to make amazingly thick and creamy Greek–style yogurt at home, from skim or 2 percent milk.
Ginger Peach Conserve
The warm heat of ginger perfectly complements sweet peaches in this thick fruit sauce that’s delicious on yogurt, ice cream or even on a piece of toast.
Mixed Berry Conserve
This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.
Tzatziki
This thick garlicky sauce...
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Andrew Zimmern’s Favorite Burgers
Travail Kitchen and Amusements
4154 W. Broadway, Robbinsdale, MN; 763-535-1131 or travailkitchen.com.
First, take pounds and pounds of sirloin steak. Trim and roast it until the fat is rendered and the solids have browned. Cool and paddle the fat into your aged ground blend of chuck and other cuts. Grill and place on brioche bun. It’s seriously insane.
JG Melon
1291 3rd Ave., New York City; 212-744-0585.
My favorite bar burger, bar none. All the fancy stuff can come and go, ...
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