Andrew Zimmern
Andrew Zimmern, my friend and host of Family Dinner on Magnolia Network, knows how to bring the best things in life together. Pairing good food with treasured memories is his specialty, so today he’s joining me in the kitchen as we swap a few of our favorite nostalgic recipes. First up is his grandmother’s meatloaf—a special blend of meat and vegetables, covered with a tart tomato sauce and served with a simple gravy. On the side, smashed, crispy potatoes that are pan-fried with rosemary and salt. We also pulled together a Crudité platter—chilled, sliced veggies—served with Andrew’s take on a refreshing Green Goddess Dressing. For dessert, I’m recreating a new favorite of mine: Toffee Cake served with a toffee sauce and whipped cream. Our family discovered this dish on a ski trip in Telluride a few years ago. We went out to dinner at a local restaurant and I had one bite of this cake and couldn’t put it down. It was so delicious that we went back the next night just to order it again. I asked the recipe creator if he wouldn’t mind me sharing it—and thankfully, he said yes.
Sharing stories and cooking side by side with Andrew reminded me of the ways food can bring us all together. I hope you enjoy these recipes, from our kitchens to yours.
Grandma Zimmern’s Meatloaf with Simple Gravy
from Magnolia Table, Volume 2 Cookbook
a pork, veal, and beef blend packed with veggies, covered in a tart tomato sauce, and served with homemade gravy
smashed, pan-fried baby potatoes with fresh sprigs of rosemary and sea salt
Crudites with Green Goddess Dressing
baby radishes, sugar snap peas, tomatoes on the vine, carrots, and endives served on ice with a creamy, herb dressing for dipping
individual, sponge-like cakes sweetened with dates and baked until golden brown, topped with toffee sauce and fresh whipped cream
