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"Bizarre Foods" host Andrew Zimmern #ditlo photography by Marco Franchina #chef #foodie #knives #blackandwhite

"Bizarre Foods" host Andrew Zimmern #ditlo photography by Marco Franchina #chef #foodie #knives #blackandwhite

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Chef Andrew Zimmern showed off caviar on potato chips from his Andrew Zimmern's Canteen concept. The dish was served in the V.I.P. green room area for the Best New Chefs honorees.

Chef Andrew Zimmern showed off caviar on potato chips from his Andrew Zimmern's Canteen concept. The dish was served in the V.I.P. green room area for the Best New Chefs honorees.

Miss Myra’s Banana Pudding This looks good. I like meringue on banana pudding but some people prefer whipped cream.

Miss Myra's Banana Pudding

Miss Myra’s Banana Pudding This looks good. I like meringue on banana pudding but some people prefer whipped cream.

German Breakfast Pancake, •2/3 cup all-purpose flour •2/3 cup whole milk •3 large eggs •3 tablespoons granulated sugar •Pinch of salt •4 tablespoons unsalted butter, at room temperature •3/4 cup raspberries •3/4 cup blackberries •Toasted sliced almonds, for serving •Confectioners’ sugar, for dusting less than 20 minutes.. and OMG LOOK AT THAT NUMMY!

German Breakfast Pancake

German Breakfast Pancake, •2/3 cup all-purpose flour •2/3 cup whole milk •3 large eggs •3 tablespoons granulated sugar •Pinch of salt •4 tablespoons unsalted butter, at room temperature •3/4 cup raspberries •3/4 cup blackberries •Toasted sliced almonds, for serving •Confectioners’ sugar, for dusting less than 20 minutes.. and OMG LOOK AT THAT NUMMY!

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

1 parbaked Sicilian Dough 12 ounces (340 grams) whole-milk mozzarella cheese, sliced (12 slices) 1-1/2 cups (370 grams) Sicilian Tomato Sauce (see accompanying recipe), at room temperature Olive oil, for drizzling if needed Grated Pecorino Romano cheese, for dusting Dried oregano, for dusting Garlic Oil (see accompanying recipe), for drizzling

1 parbaked Sicilian Dough 12 ounces (340 grams) whole-milk mozzarella cheese, sliced (12 slices) 1-1/2 cups (370 grams) Sicilian Tomato Sauce (see accompanying recipe), at room temperature Olive oil, for drizzling if needed Grated Pecorino Romano cheese, for dusting Dried oregano, for dusting Garlic Oil (see accompanying recipe), for drizzling

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

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