Cook. Nourish. Heal. Celebrate.

Posts tagged as andrew zimmern

Braised Beef Tacos with Arugula Chimichurri & Scallion Tortillas (Grain-Free, Gluten-Free, Paleo, AIP)

Posted by Stephanie Meyer on Mar 21, 2016 at 4:07pm
Grain-free Beef Short Rib Tacos with Arugula Chimichurri | Fresh Tart (Paleo, AIP)

This post contains affiliate links. Happy Spring! Happy Taco Tuesday! Happy Birthday Mom! I’m covering a lot of bases with these tacos, ha. Luckily, they’re worthy of carrying all of those good wishes. I mean, what’s not to love about chewy, beefy,┬ásassy tacos that just happen to also be gluten-free, grain-free, and autoimmune protocol compliant…

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Shrimp Wrapped in Pancetta with Sage

Posted by Stephanie Meyer on Oct 26, 2015 at 5:29pm
Shrimp Wrapped in Pancetta with Sage | Fresh Tart (Paleo, AIP)

I taught Paleo Sunday Suppers last night at Kitchen in the Market – always a delicious blast – and while three of the recipes we made are already here on Fresh Tart… Beef, Bacon & Kale Meatballs Chef Jack’s Jalapeno Poppers Andrew Zimmern’s One-Pot Sticky Wings …I realized that the Shrimp Wrapped in Pancetta with…

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Coconut Milk Panna Cotta With Maple Syrup (Paleo, AIP, Vegan)

Posted by Stephanie Meyer on Sep 3, 2013 at 12:18pm
Coconut Milk Panna Cotta with Maple Syrup

So long Minnesota State Fair! It was a wild ride this year, loads of food fun despite soul-sucking heat followed by mercifully cool breezes…which in turn drew the largest crowds I’ve ever experienced. Yikes! I tend to indulge in savory foods when I’m out there, mostly in the form of pork (this year I enjoyed…

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New York Wine & Food Festival #nycwff

Posted by Stephanie Meyer on Oct 16, 2012 at 3:14pm

The email I just sent to my mom: Hi Mom! Holy Hannah, what a whirlwind weekend! So so so much fun. The Levys say hello. We got to see everyone: Tom, Val, & kids; of course Dot & John; Bartley, Maud & Natalie; Andrew & Rishia; and lots of time with David, Etta, and Stacey….

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Andrew Zimmern’s Baltimore-Style Crab Cakes

Posted by Stephanie Meyer on Aug 28, 2012 at 11:40am
Andrew Zimmern's Baltimore-Style Crab Cakes | Fresh Tart

Along with my father-in-law’s famously fabulous crab cakes, my other favorite is Andrew Zimmern’s version, via our mutual friend Carol Mack. Both recipes have in common a very, very small amount of breading. Crab cakes should be mostly crab! Really, really good lump crab, in fact. Recipe for Baltimore-Style Crab Cakes at Andrew Zimmern’s Kitchen…

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Andrew Zimmern’s Gazpacho

Posted by Stephanie Meyer on Aug 28, 2012 at 10:48am

Swimming in tomatoes yet? Even if not, make this gorgeous gazpacho anyhow – it’s one of my very favorite versions of everyone’s favorite summer treat. Recipe for Gazpacho at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Crispy Soft-Shell Crabs with Spicy Bangalore-Style Dipping Sauce

Posted by Stephanie Meyer on May 20, 2012 at 8:23am

Tis the season for the glory of soft-shell crabs, fried crispy and devoured while tongue-burning hot. They’re in restaurants everywhere right now but they’re a breeze to make at home as well, so if the craving strikes…get frying! The Bangalore-style sauce is laced with chiles and fresh herbs, a perfect foil for rich, crispy crab….

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Matzoh Ball Soup

Posted by Stephanie Meyer on Apr 3, 2012 at 6:44pm

Man oh man oh man do I miss matzoh ball soup! It used to be a bit of a joke in my household because my husband is Jewish, and doesn’t like matzoh balls, and I am not, and could eat 10 of them in one sitting. Not kidding. While I couldn’t dig into these myself…

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Ham Fritters

Posted by Stephanie Meyer on Mar 28, 2012 at 6:15am
ba82186f819685e5_hamfritters.preview

I made the original saltcod version of these fritters via Andrew Zimmern’s Kitchen Adventures and watched my friends and family devour them. I love fritters! I love anything fried! So I created two versions – both glutenful and gluten-free – and was delighted when taste testers couldn’t tell the difference between the two. If fritters…

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Tarragon-Crusted Lamb with Goat Cheese Fondue

Posted by Stephanie Meyer on Mar 5, 2012 at 8:36am

Spring is in the air! And on your plate! Tarragon-Crusted Lamb with Goat Cheese Fondue at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.