Searched for: 12 japanese recipes
12 Delicious Japanese Recipes to Make at Home
My Favorite Japanese Recipes The foods of Japaneseizakayasare among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand atramen,soba,egg custards, robata-style fish, sashimi, yakitori, goya and so on. Surprisingly, though, very few home cooks do. Making Japanese food at home requires having a few… Read More →
Andrew Zimmern’s 10 Best Recipes for Clams
10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat thebriny, succulent shellfish by the dozens. Whether you poachthem in wine, stuff them with bacon and breadcrumbs or add… Read More →
Andrew Zimmern’s Best Recipes for Shrimp
11 Ways to CookEveryone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella,the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
Morimoto’s Japanese-Style Chicken and Dumpling Soup
Quintessential Grandmother Cooking at its Best By Masaharu Morimoto This is the Japanese equivalent of Jewish penicillin, also known as chicken noodle soup. Instead of chicken broth, we use smoky dashi, and instead of noodles, we make cool, craggy gnocchi-like dumplings out of just flour and water. Every family throughout the countryside has its own… Read More →
Around the World with 12 Delicious Soups
Soup Recipes from Across the Globe I love the convenience, simplicity and versatility of a one-pot meal. Need to use up last week’s vegetables? Make soup. Coming down with a cold? Matzoh ball soupcures everything. Feeding a crowd? Whip upa bigpot of chili. There’s a soup for every occasion in every culture across the globe.… Read More →
Japanese Shabu Shabu
Classic One Pot Cookery FromJapan By Andrew Zimmern I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
A Guide to Winter Squash with Recipes
12 Winter Squash Varieties These days, hard squash are all I am thinking about. Harvested in the fall, these gourds will last throughout the cold winter months, hence the name winter squash. Beyond the popular sugar pumpkins, acorn and butternut squashes you’re probably familiar with, varieties come in a staggering diversity of sizes, shapes and… Read More →
Music City Food + Wine Demo Recipes
Globally Hot Chicken Music City Food + Wine Festival is one of the best food festivals in the country. It’s small and intimate, there’s great food and demos, and needless to say, amazing music. Here are the recipes from my Globally Hot Chicken demonstration at this year’s Music City Food + Wine Festival: Duck Tsukune… Read More →
Cold Somen Noodles Recipe
By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking these buckwheat noodles for years, and though my version isn’t “authentic”, I think it’s a fantastic twist on a Japanese staple. So sometimes I make this as is…and often… Read More →
Andrew Zimmern Cooks: Chicken Yakitori
Chicken Thighs & Livers with Yakitori Sauce By Andrew Zimmern The secret to making authentic izakaya-style Japanese chicken skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and mirin. I like to cook the skewers on a table top grill with binchotan, a charcoal made of… Read More →
How to Make Chef Morimoto’s Dashi Stock
Japan’s Legendary Super Broth By Masaharu Morimoto Japan’s legendary super broth is the key to simple home cooking that has deep, satisfying flavor. It requires just fifteen minutes and two ingredients that last virtually forever in your pantry and are easier than ever to find. I can’t think of a better use of your time… Read More →
Classic Ethiopian Soup By Rebecca Katz At first glance, the main ingredients in this recipe may seem like a totally random (and somewhat odd) combo, but it’s actually a classic Ethiopian soup. It will have your taste buds rockin’ and rollin’ thanks to berbere, an Ethiopian spice mix. Traditional berbere has about thirteen (!) spices;… Read More →
5 Questions: Marcus Samuelsson
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
5 Questions: David Kinch
Genius Culinary Innovation David Kinch, chef/proprietor of Manresa in Los Gatos, California, creates some of the most exciting food in America. After working in Europe, Japan and New York, the James Beard award-winning chef moved to the West Coast and opened his flagship restaurant in 2002. Four years later, Kinch famously entered into a partnership… Read More →
Japanese Soul Cooking When you think of Japanese food, staples from your local sushi bar might come to mind. But that’s just one itty-bitty fragment of Japan’s culinary traditions.Tadashi Ono, a chef and New York-based author, and Harris Salat, food writer and owner of Ganso in Brooklyn, have set out to give Japanese comfort food… Read More →
AZ’s Top Cookbooks of 2013
This Year’s Required Reading There have been too many wonderful cookbooks published in 2013 to mention, but here are 25 of my favorite. No matter what type of cook you consider yourself to be, these are cookbooks that should be in your library. From recipes for simple weeknight meals to authentic Asian dishes and impress-your-guests… Read More →
Sriracha Problem
I’m Over Sriracha By Andrew Zimmern Everyone loves Sriracha. It’s a great American success story. Chinese-born David Tran grew up in Vietnam where he first experimented with the hot chili concoction. After fleeing the war-torn country in the 70s, he settled in southern California, started a company called Huy Fong Foods and production of the… Read More →
5 Questions: Mindy Fox
Celebrating a Time-Honored Classic Mindy Fox, cookbook author, food writer and food editor at La Cucina Italiana magazine, shares her tips for the perfectly roasted chicken, ways to reinvent the iconic dish and her favorite picnic-ready recipes. AndrewZimmern.com: As the food editor of La Cucina Italiana and author of several cookbooks, you obviously have a… Read More →
Kyoto Barbecue Glazed Oxtails
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
5 Questions: Adam Roberts
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed hisa hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
5 Questions: Adam Roberts
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed hisa hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
5 Questions: Sean Brock
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock.The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Huskand McCrady’s. He’s the most visible force behind the current… Read More →
5 Questions: Sean Brock
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock.The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Huskand McCrady’s. He’s the most visible force behind the current… Read More →