By Abby Hocking | Food & Wine
Salmon Skewers with Almond Charmoula
Simply grilling fish is TV chef Andrew Zimmern’s favorite way to eat what comes out of the ocean. For these skewers, he pairs rich salmon with North African charmoula, a brightly acidic herb paste tempered with sweet fruit and—his personal twist—crunchy nuts.
Arugula Salad With Potatoes and Green Beans
Use fingerling, Yellow Finn or Yukon Gold potatoes in this salad and toss them gently with the vinaigrette so they keep their shape.
Kaiserschmarrn with Peaches
Kaiserschmarrn is a popular Austrian dessert that can also be eaten for breakfast.
Watermelon Salad with Mint and Lime
This supremely simple fruit salad is the perfect side dish for grilled foods.
