Recipe: Foie Gras Pasta | Andrew Zimmern

In contemporary culinary culture, the concept of “sexy foods” has evolved. I don’t think that modern food trends are compatible with age-old beliefs around aphrodisiacs. The allure of certain foods such as oysters, chocolate and strawberries is really a set of mythological narratives that I think we all see behind. Some foods are celebrated not only for their taste but also for their supposed ability to enhance desire, ignite passion and create a romantic ambiance. I will call bullshit on that. ANY food is sexy, arousing and a great way to share time with a loved one, if it is handled properly and placed in a surrounding ambience of hotness.

Best Valentine’s Day meal I ever had was bringing Chinese food from my favorite spot over to someone’s house I had been on a date or two with…and hours later we finally got around to eating it.

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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.