Comfort Food

247 Pins
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2y
Chive & Crème Fraîche Mashed Potatoes Recipe - Andrew Zimmern
Irresistibly Creamy Mashed Potatoes. Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes.
Easy Cranberry Cake - Andrew Zimmern
This simple cranberry cake is a perfect addition to your holiday dessert spread. Not too sweet and packed with fresh cranberries, it's as beautiful and festive as it is easy to make.
Thanksgiving Dessert Recipes - Andrew Zimmern
10 Desserts for Thanksgiving From classic pumpkin pie and gooey pecan tart to a ridiculously easy cranberry cake, here are 10 delicious desserts to round out your holiday feast.
Fried Tater Tots with a Sweet & Spicy Thai-Inspired Glaze
One of my favorite things I ate while shooting an episode of Zimmern List in Portland, Oregon was a plate of tater tots paired with a spicy chile glaze. Inspired by this delicious and addictive dish, I decided to create my own tater tot masterpiece featuring the flavors of Thailand and Vietnam. The result is this recipe—easily the most crave-able dish I’ve made in a long time. Sweet and spicy, crunchy and soft, hot and cold, this dish is all about the joyousness of contrasts.
You searched for creamy turkey tetrazzini recipe - Andrew Zimmern
An Easy Way to Use Up Turkey Leftovers. I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole.
Wine-Braised Turkey with Creamy Gravy - Andrew Zimmern
Wine-braised turkey with creamy gravy - There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.
The Best Way to Grill a Turkey - Andrew Zimmern
Oven space is always at a premium on Thanksgiving, so why not put the turkey on the grill? Spatchcock and brine the bird before laying it flat on the grill with the dark meat closest to the fire. This method will take less time and leave you with an evenly cooked, moist turkey.
6 Ways to Cook Turkey on Thanksgiving - Andrew Zimmern
There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful bird, but the real bonus of this recipe is the creamy vegetable gravy made from the reduced turkey-infused cooking liquid.
6 Ways to Cook Turkey on Thanksgiving - Andrew Zimmern
6 Ways to Cook Turkey on Thanksgiving-- from fried, braised, grilled, and more.
How to Make Perfect Fried Turkey - Andrew Zimmern
I love fried turkey, but frying the whole bird isn’t a good idea. I suggest you break down a turkey into its pieces, using the thighs, breasts and legs. Brine the pieces, then dry them out in the refrigerator to ensure extra crispy skin, before simply dipping the turkey in buttermilk and seasoned flour. I guarantee that using this method will give you perfect results every time.
Fried Rice - Andrew Zimmern
Fried rice is one of those dishes that is even easier to make than it is to order! I like to use rice that is a day old, (you can even freeze rice) and any protein I have left over from the week.
My Friend’s Mom’s Sauce, aka the Best Red Sauce Recipe I've Ever Had - Andrew Zimmern
This is my version of the Cataldo family’s famous “Mom’s Sauce” recipe. It's a red sauce made with prosciutto, garlic and a love of love.
The Best French Onion Soup - Andrew Zimmern
n 1992, I started work at a French bistro in Minneapolis that for the longest time served the best onion soup I ever tasted. Here is that recipe. It's redesigned for the home cook in only one way: the stock. In the restaurant we were able to make a 72-hour veal stock that provided a backbone like no other for this French classic. If you want to be super-ambitious and love the crafty part of cookery, go for it and make your own.