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This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven.

from Food & Wine

Killer Potato Latkes

Killer Potato Latkes I used to make these for an elderly man I took care of! He was Jewish and SO cute. He'd always say "Make me some Latkes!!" then lick his lips and say "Delicious!!!"


If you decide to try Mongolian cuisine, you must eat boodog, a goat that has been deboned, restuffed with its own organs, along with some onions, peppers, and potatoes. See "Bizarre Foods with Andrew Zimmern" for more...

from NYT Cooking

Rishia Zimmern’s Chicken With Shallots

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: “Brown 8 thighs, 3 C…

from Food & Wine

Andrew Zimmern Recipes

Board featuring recipes from chef Andrew Zimmern, the adventurous host of Travel Channel's Bizarre Foods: #foodandwine

from Food & Wine

Trinidad Salt Cod Fritters with Pepper Sauce