asdf Food & Wine magazine announced today the company will bring TV personality and chef Andrew Zimmern on board for a new weekly column, “Andrew Zimmern’s Kitchen Adventures.”
Known for his willingness to eat just about anything-insects, porcupine, you-name-it-Zimmern will forgo chowing down grotesque eats and instead show off his skills as a home cook. But never fear: the host of Travel Chanel‘s Bizarre Foods with Andrew Zimmern hasn’t forgotten where he travels have taken him. In fact, the recipes he makes in his kitchen for the Food & Wine column will be largely inspired by his travels, such as Sweet and Sour Bangkok-Style Chicken with Red Chiles, a dish he first tasted in a small café in Malaysia, or a rendition of Almond and Orange Cake with a Poached Plum Compote, which Zimmern first discovered in Spain in the Seventies.
“I’m excited to share these memories, experiences and recipes with Food & Wine readers,” says Zimmern, who will also share holiday dishes that reflect his childhood memories and family traditions. Although there is a possibility we might try his grandmother’s recipe for Chopped Chicken Liver, we’re hoping he won’t feature beating frog hearts or hen’s uterus in any of his recipes.