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Andrew Zimmern's Fresh Ham for Easter

Andrew Zimmern’s Best Easter Recipes

15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts.   Frittata Rustica with Mixed Vegetables & Manchego If…  Read More

AZ Cooks

AZ Cooks Top 10 Most Popular Recipes

In my video series, AZ Cooks, I’m sharing cooking techniques and recipes inspired by my childhood, travels and experiences in the professional kitchen, all in the pursuit of culinary literacy. Thanks for tuning in, your support and feedback have made this venture a success! From classics like key lime pie and meatloaf to wok-tossed crickets and…  Read More

Rack of Pork Loin

Andrew Zimmern’s Guide to Easter Brunching

Easter Recipe Round-Up Here are a few of my favorite recipes for the spring holiday, from brunch classics like quiche Lorraine to a make-ahead orange and caramel flan for dessert. Need to feed a crowd of hungry relatives? Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for…  Read More

Fresh Easter Ham|Quiche Lorraine|Drop Biscuit Scones with Apricots & Cranberries|The Perfect Deviled Eggs|Fresh Ham with Madeira-Cider Glaze|Leek Salad with Mustard Vinaigrette & Egg|The Best Key Lime Pie|Frittata Rustica with Mixed Vegetables & Manchego|Spring Vegetable Barigoule

18 Recipes for Easter

Easter Menu Inspiration Easter is just around the corner, so I’ve rounded up a few of my favorite recipes for the spring holiday. Need to feed a crowd of hungry relatives? Try the fresh ham with Madeira-cider glaze or the wine-braised lamb shoulder—both make for lovely centerpiece roasts. Or stick with a few French classics…  Read More

Fresh Easter Ham|Quiche Lorraine|Drop Biscuit Scones with Apricots & Cranberries|The Perfect Deviled Eggs|Fresh Ham with Madeira-Cider Glaze|Leek Salad with Mustard Vinaigrette & Egg|The Best Key Lime Pie|Frittata Rustica with Mixed Vegetables & Manchego|Spring Vegetable Barigoule

A Fresh Ham for Easter

Fresh Ham with Madeira-Cider Glaze By Andrew Zimmern This year instead of a cured and smoked ham, why not try a fresh ham? Fresh ham is butcher speak for an uncured rear pork leg. This cut of pork makes a beautiful mild roast, perfect for entertaining large groups. The marbling that is particular to this…  Read More

Easter Recipes

A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my…  Read More

Easter Recipes

A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my…  Read More

Andrew Zimmern Cooks: Chicken Skewers

Chicken Skewers with Za’atar By Andrew Zimmern Here’s a peek at research and development for our Andrew Zimmern’s Canteen: Skewers concept at Minneapolis’ Target Field. In this recipe, we marinate chicken thighs in za’atar (a blend of thyme, sumac and sesame seeds that’s commonly used in Middle Eastern cooking), lemon and olive oil, before skewering…  Read More

Andrew Zimmern Memorial Day Recipes

What Andrew Zimmern Cooks on Memorial Day

The Best Recipes for a Memorial Day Barbecue From lobster rolls and baby back ribs to homemade baked beans and an easy mixed berry crumble, here are a few delicious ways to help you welcome summer this weekend.   Lobster Rolls, Two Ways Here are two easy recipes for everyone’s favorite summer sandwich, the lobster…  Read More

Andrew Zimmern's Roast Duck

Andrew Zimmern Cooks: Bohemian Roasted Duck with Caraway

Roasted Duck with Caraway & Orange By Andrew Zimmern When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at the amazing Czech and Eastern European restaurants that helped define our neighborhood for generations. We always ordered the Bohemian duck, which is simply roasted…  Read More

Za'atar Spiced Almonds from Soframiz|Soframiz

Za’atar Spiced Almonds

Za’atar Spiced Almonds By Ana Sortun & Maura Kilpatrick These boldly spiced sliced almonds are used in a couple of different recipes in Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe. I love to snack on them. The spice and saltiness is addictive but they also make a great accompaniment to a cheese plate.

My Hometown: Katie Parla’s Rome

An Insider’s Guide to Rome A Rome-based Italian-American journalist, Katie Parla lives and breathes Roman culture and cuisine. Originally from New Jersey, Parla graduated from Yale with a degree in art history, before pursuing a sommelier certificate and master’s in Italian gastronomic culture. She’s written and edited more than 20 books, including the ebook Eating &…  Read More

Porchetta Sliders|Porchetta Sliders|Porchetta Sliders

Porchetta Sliders with Gruyere & Caramelized Onion

Mini Porchetta Sandwiches These delicious sliders make use of leftover porchetta, paired with a gooey gruyere and caramelized onions. If you don’t have porchetta, try roasted pork shoulder, ham or pulled pork.

Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red Pepper Butter

Lamb Meatballs in Warm Yogurt Sauce with Red-Pepper Butter

Lamb Meatballs in Warm Yogurt Sauce By Janet Fletcher A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first,…  Read More

5 Questions: Matt and Ted Lee

Cookbook Gurus Brothers Matt and Ted Lee grew up in Charleston, South Carolina but attended colleges in Massachusetts. They so missed the foods from back home that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order Southern food company. When an editor of Travel + Leisure magazine asked them to write a story about road-tripping their home state…  Read More

Andrew Zimmern's Bavarian Beer Hall Pork Shanks

Bavarian Beer Hall Pork Shanks

German Pub Fare By Andrew Zimmern These are the crispy beer hall pork shanks that I have loved all over Austria, Germany and Eastern Europe. One night, I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in…  Read More

5 Questions: Gunnar Gislason & Jody Eddy

Defining New Nordic Cuisine Chef Gunnar Gislason celebrates Iceland’s unique culinary heritage, embracing once-forgotten ingredients and techniques at his much-loved Reykjavik restaurant Dill. In his new cookbook North, written in collaboration with food writer Jody Eddy (author of 2012’s Come In, We’re Closed), Gislason and Eddy profile various artisan producers who are reviving Iceland’s culinary heritage–a…  Read More

Borscht

Beef, Beet & Cabbage Borscht

A Battle-Tested Classic By Andrew Zimmern This was all I ever wanted to eat growing up and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this…  Read More

AZ’s Top Cookbooks of 2013

This Year’s Required Reading There have been too many wonderful cookbooks published in 2013 to mention, but here are 25 of my favorite. No matter what type of cook you consider yourself to be, these are cookbooks that should be in your library. From recipes for simple weeknight meals to authentic Asian dishes and impress-your-guests…  Read More