Bizarre Foods in the Kitchen: Mac and Cheese from Andrew Zimmern on Vimeo.

Andrew shares one of his favorite comfort food recipes. Watch the video, then click here for the recipe. 

Food and rock n' roll have become a pop culture PB & J-- two completely different items obviously made for each other. Celebrity chefs are apparently the new rock stars (Batali, Puck, Colicchio); rock stars are delving into the food scene (did you see the Foo Fighters/the Bravery on Top Chef?). Well, guess what? Your favorite music and food got married at Lollapalooza 2010. 

I bought my $90 one-day Friday pass long ago. The line-up included some of my favorite bands of the moment: Big Pink, Devo, the New Pornographers, Dirty Projectors, Black Keys, Hot Chip and Lady Gaga. Yes, I opted for Gaga over the Strokes. Tough choice; I was pleased with my decision to go with the spectacle (see Gaga's Poker Face performance here... tame compared to everything else she did). 

But had I not liked the bands, I'd have been satisfied by the food alone. Lolla's Chow Town offered a culinary mixed tape I'd gladly blast in my car. Round of applause for Chef Graham Elliot Bowles, the festival's first Culinary Director, who brought in the city's best chefs and restaurants, both newbies and quintessential standards.

I am but a wee woman and can only eat so much in one sitting. So considering that, here were my faves:

Everything from Graham Elliot was delicious. The watermelon gazpacho was spicy and refreshing, I'm fairly certain the truffle/parm popcorn was laced with crack, and even with over a year's worth of hype, the lobster corndog was not oversold!

Braised Rabbit in Red WIne with Chimmichurri from Andrew Zimmern on Vimeo.

Believe it or not, cooking rabbit is easier than you think. Here's a favorite recipe of mine, inspired by my last trip to Argentina: A tender rabbit braised in red wine and served with a chimichurri sauce. 

My Sunday afternoon event at the NYC Wine and Food Fest has dozens of famous food carts participating, and over the last few years I have undertaken a rigorous study of street fare around the world. So imagine my surprise when some chef friends of mine from Vegas turned me on to the MUV BOX! This thing opens in minute and turns into a restaurant. Watch the video and prepare to be amazed! Who is going to get one first? This is UNBELIEVEABLE.

We spent a long weekend celebrating our son’s wedding in St. Andrews. The Macdonald clan kilts from Glencoe were part of the ceremony and were worn by the groom, his best man (brother), and his father (Bob, me).  We enjoyed several memorable meals in St. Andrews and Edinburgh and were very grateful that the volcano in Iceland was quiet, since it cancelled our spring trip to Paris and Provence.  Our favorites were:

The Peat Inn, St. Andrews, Michelin 1 star
Chef Geoffrey Smeddle is cooking some delicious, hearty food including pea veloute, warm pigeon salad, veal with gnocchi, pancetta, and wild mushrooms, and interesting preparations of pork, lamb, duck, sole and halibut.  They were honored by being named chef and restaurant of the year in Scotland. The food is wonderful and the inn is full of simple country charm.  Cupar KY15 5LH, Scotland, Tel: 44 (0)1334 840206, www.thepeatinn.co.uk

The Seafood Restaurant, St. Andrews, Michelin 1 star

Red Snapper in Banana Leaves with Chorizo from Andrew Zimmern on Vimeo.

Andrew's take on one of his favorite Mexican dishes-- red snapper in banana leaves combined with chorizo. 

Independence Day means fireworks, grilling and working up a thirst. Here my top six summer drinks (including one of Andrew's favorite recipes) to get the party started.

Blenheim Ginger Ale
Why does the zing of ginger and carbonation hit the spot on a hot summer day? I'm not sure, but folks in perpetually warm climates seem to agree. Though many great ginger beers come from Jamaica and Bermuda, I'm in love with Blenheim’s version, straight out of South Carolina. A swig of their Old #3 Hot has been likened to a “firecracker exploding in your throat.” What can I say? In this case, a little pain is good. Not sure if you like your soda pop blazing hot? Belnheim bottles a #5 Not As Hot version of the original. 

AriZona Iced Tea’s Arnold Palmer

Miso Glazed Black Cod from Andrew Zimmern on Vimeo.

Tired of salmon, shrimp and tuna? Try this popular, Asian-inspired dish featuring delicate black cod infused with rich sake and miso. 

AM New York recently asked me (and a few other TV peeps) about our favorite vacation destinations. Check it out at amny.com. What's your favorite summer relaxation destination?