Broiled oysters with Ssamjang butter.
Recipes from Chicago Chef Andrew Zimmerman
Chef Andrew Zimmerman of Chicago's Sepia restaurant popular flat iron steak with miatake mushrooms, knob onions and coffee soil.
Deep fried fish with Thai garlic-chili dipping sauce
Uttapam, a tangy Indian pancake made from fermented rice and lentils, topped with spicy broccoli and an egg.
Canned chickpeas are an inexpensive and versatile pantry staple-and a surprisingly delicious snack when deep-fried and tossed in seasoned oil.
One of my absolute favorite meals is this flavorful, easy to make Vietnamese chicken noodle soup.
This profiterole recipe from Jason Licker takes a French classic and infuses it with a flavorful twist.