Clams in Black Bean Sauce
Clams in Black Bean Sauce By Andrew Zimmern
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Andrew Zimmern Cooks: Asparagus in Black Bean Sauce
Wok-Tossed Asparagus in Black Bean Sauce By Andrew Zimmern A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It’s one of my favorite foods and a versatile ingredient, so I’m always looking for new ways to prepare it when it’s in abundance in the market… Read More →
Andrew Zimmern Cooks: Wok-Tossed Crickets in Black Bean Sauce
Wok-Tossed Crickets in Black Bean Sauce By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. Tossing the crickets in a hot wok with Chinese fermented black beans is the best way to cook and eat the nutty, crunchy bugs. I think this is real… Read More →
Wok-Tossed Clams in Black Bean Sauce
Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the… Read More →
Abalone with Black Bean Sauce & Sticky Rice
Abalone with Black Bean Sauce By Andrew Zimmern Abalone are simple to prepare and profoundly delicious. You can take the meat out of the shell, slice thin, and eat raw. If you prefer your sea snails cooked, try throwing them on the grill for a few minutes and you’ll find it has takes on sweetness… Read More →
Fried Kingclip in Hot & Spicy Tofu & Pork Bean Sauce
Mabo Royale By Nate Uri This recipe for fried kingclip with tofu and pork bean sauce is from Nate Uri, kombucha brewer at Verdant Tea and creator of Hot Date with Nate. The dish was a course in a special dinner Nate prepared at Verdant Tea that featured tea as an ingredient in each course.… Read More →
Wok-Tossed Asparagus in Black Bean Sauce
Simple Stir-Fry Asparagus is one of my favorite foods, so I give you this superb and simple way to use this amazing vegetable in your kitchen.
Green Beans with Brown Butter Sauce
Hong Kong Style Soy Sauce Noodles
One of My Favorite Easy Weeknight Meals By Andrew Zimmern Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was… Read More →
Spicy Fried Bison Bites Recipe with Tamarind and Hunan Peanut Sauce
Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it… Read More →
Black Bean & Pork Chili with Mexican Fiesta Seasoning
Black Bean & Pork Chili By Andrew Zimmern Serve this chili with bowls of limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, farmhouse cheddar cheese, corn chips and warm flour tortillas.
Andrew Zimmern Cooks: Chengdu Chicken with Black Beans, Chiles & Peanuts
Chengdu Chicken with Black Beans, Chiles & Peanuts By Andrew Zimmern This spicy Chengdu-style chicken in an umami-rich black bean sauce is a mainstay at my house. Marinating the chicken overnight in rice wine and cornstarch makes the meat tender, helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of… Read More →
Andrew Zimmern Cooks: Caribbean Asopao with Chicken & Shrimp
Asopao with Chicken & Shrimp By Andrew Zimmern This asopao is true island-style Caribbean magic, an easy one-pot jambalaya to add to your weeknight dinner rotation. I’d suggest you follow the recipe the first couple times you make this dish, then feel free to customize it with whatever meat or seafood you have on hand.… Read More →
Fried Plantain Chips with Mojo Sauce
Fried Plantain Chips with Mojo Sauce Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it’s composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute.… Read More →
Fish in Chili Sauce
Fish in Chili Sauce By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.
Thai Fish Cakes with Chili Garlic Sauce
Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help… Read More →
Chengdu-Style Chicken with Peanuts, Chiles & Black Beans
Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
The Best Baked Beans
Easy Homemade Baked Beans By Madeleine Hill These baked beans were one of my favorite dishes growing up. The variety of beans adds a great textural contrast; the bacon, a smoky accent; the onions, a nice crunch. Every time we make these, it always turns out a bit different… sometimes I’ll add a bit more… Read More →
Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
Greek Yogurt Panna Cotta By Janet Fletcher I like to serve this panna cotta parfait-style, in clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce with each spoonful, no inverting required. However, you can also prepare the panna… Read More →
Ma Po Eggplant in Garlic Sauce
Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a… Read More →
Steamed Green Beans with Toasted Almond-Mushroom Pesto
Replace the Casserole By Andrew Zimmern These green beans are a great replacement for Grandma’s traditional casserole with canned cream of mushroom soup. Variety really is the spice of life. Save my Steamed Green Beans with Toasted Almond-Mushroom Pesto recipe on Pinterest:
Pork & Asparagus with Chile-Garlic Sauce
Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese… Read More →
Bread Pudding with Whiskey Sauce
Sinful Holiday Dessert By Andrew Zimmern This whiskey-spiked bread pudding is a winner, and makes for a decadent addition to your holiday spread. Plus, it solves the problem of what to do with your leftover bread.
Wok-Tossed Crickets with Chives & Black Beans
Hot Wok Crickets By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. In the Philippines they’re sautéed with vinegar, onions and tomatoes; in Mexico they’re served more like a bar snack–dry roasted and seasoned with salt and lime; in Thailand, crickets are simmered in coconut… Read More →
Chicken & Black Beans
A One-Pot Fiesta A pot of chicken and black beans hits the spot any time of year. This hearty dish is so versatile, it’s great for entertaining or for a casual one-pot weeknight meal. Browning the chicken and adding a ham hock to the pot gives the recipe its rich, complex flavors. For a build-your-own experience,… Read More →
Easy Chinese Broccoli with Oyster Sauce
Cantonese Stir-Fry Chinese broccoli, also known as gai lan, broccoli rabe or rapini, is a leafy vegetable with crunchy stalks and small green florets. Similar to its more popular cousin, traditional broccoli, it’s rich in calcium, iron and vitamins A and C. This bright, ginger-and-chile infused recipe works well with any green veggie, such as… Read More →
Trinidad Salt Cod Fritters with Pepper Sauce
Island-style fried fish. How could you go wrong? In little roadside stands all over the Caribbean islands, the local food slingers turn out all kinds of salted fish fritters. Salting fish is one of the oldest and most popular forms of preserving around the world, and salted fish are always cheap and plentiful. I have… Read More →
Pork & Black Bean Chili
My Game-Day Specialty When I invite the guys over to watch football, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and let everyone help themselves. I put out… Read More →
Black Bean Spare Ribs with Green Onion
Make Extra, These are Addictive. I’ve made these ribs hundreds of times. I love demoing it at food festivals, I’ve taught it in dozens of cooking classes, and I make it at home regularly. Friends and family clamor for the recipe, and are surprised at just how easy this dish is to whip up at… Read More →
Broiled Asparagus Recipe
The Easiest Way to Cook Asparagus By Andrew Zimmern It’s springtime and asparagus is abundant in the markets. I like to toss it in a wok with an umami-rich black bean sauce, serve it as a salad with poached lobster, blitz it into a springy pesto and shave ribbons of it for classic fettuccine primavera.… Read More →