By Andrew Zimmern If you’re looking for the perfect salty, crispy appetizer (or midnight snack), do yourself a favor and try this pork belly recipe. Just remember to keep an eye on your broiler—I remembered to do that a little later than I should have, but I have to admit, it was a pretty delicious… Read More →
Pork Belly 101 By Andrew Zimmern Roasted pork belly is one of the most unctuous, delicious dishes that you’ll ever eat. To achieve a meltingly tender piece of pork crowned with crispy skin requires a multi-day process, but don’t let that scare you, it’s a simple technique. Serve it with bao, or on its own,… Read More →
The Rice Topper of Your Dreams By Masaharu Morimoto You can’t get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, a very brief marinade, and a quick trip in a hot pan. Once it’s done, the sugar and mirin have helped the pork caramelize, the sharp ginger… Read More →
The Perfect Bacon Sandwich By Andrew Zimmern’s Canteen Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegary slaw to compliment the rich meat, it’s a perfect… Read More →
Filipino Comfort Food By Andrew Zimmern Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs’ heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but… Read More →
The Story of Houston Food At Houston’s acclaimed Underbelly, chef Chris Shepherd (a 2013 Food & Wine Best New Chef) celebrates the city’s ethnic diversity and unique, underutilized local ingredients. His food, which he calls “New American Creole,” is heavily influenced by the Vietnamese, Indian, Thai, Korean and Mexican communities that make the city such… Read More →
Good Ole’ Louisiana Hot Sauce I’ve been hoarding two pounds of these for a month…. and now I can finally share my new favorite treat with the world! This flavor has a fiery Tabasco kick (from those Avery Island peppers) with just the right amount of Jelly Belly sweetness. Dynamite.
Good Ole’ Louisiana Hot Sauce I’ve been hoarding two pounds of these for a month…. and now I can finally share my new favorite treat with the world! This flavor has a fiery Tabasco kick (from those Avery Island peppers) with just the right amount of Jelly Belly sweetness. Dynamite.
Classic Nicoise Salad By Andrew Zimmern In this thrilling episode of Wild Game Kitchen, I break down a whole tuna and serve it three ways. Center-cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, I create a beautiful tuna tartare from the odds and ends of… Read More →
Mother’s Day is May 8, 2022. I’m always a little hesitant to celebrate moms by giving them kitchen stuff. The last thing a mom needs, especially on Mother’s Day, is feeling compelled to be in service to others. Most moms do that all day, every day. I think some of the best gifts are ones…
Shrimp Tempura Salad By Andrew Zimmern
Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.
Thai Coconut Salmon Head Soup By Andrew Zimmern This gorgeous Thai-style coconut milk soup is ideally suited for using up your salmon scraps, like the salmon head.
AZ Cooks Snack Bracket Champion We have a winner! This March has been full of surprises, and my snack bracket was no different. Although my money was on Chinese chicken wings making it to the championship, I’m happy to announce that our voters crowned roast pork belly as the AZ Cooks Snack Bracket Champion. I… Read More →
AZ Cooks Snack Bracket We’ve narrowed down 16 of my most popular recipes to 2! In this final match up, salty roast pork belly goes head to head with sweet chocolate chip cookies. We need your votes to figure out which one is the best dish. Need a refresher? Watch the videos below and help us… Read More →
AZ Cooks Snack Bracket Round 3 We’ve narrowed down 16 of my most popular recipes to 4, but we still need your votes to figure out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. <a… Read More →
AZ Cooks Snack Bracket 16 of my most popular recipes are facing off in a competition to find out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. SALTY MATCH-UP #1 SALTY MATCH-UP #2 SPICY… Read More →
Hunan-Style Peanut Sauce By Andrew Zimmern This classic Hunan-style peanut sauce is one of my favorites for dipping, glazing and enjoying with all sorts of Asian food. It’s great with sticky rice, fried chicken summer rolls, ribs, chicken satay, pork belly or chicken off the grill. Watch Andrew make this recipe:
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 →
How to Prep Lemongrass I love cooking with lemongrass. It’s a staple of many Asian cuisines that lends a unique citrusy aroma and flavor to soups, curries, marinades, stir-fries, dumplings and dipping sauces, even cocktails. Peel away the dried, tough outer layers, trim the top of the long stalk, pound the root end with a… Read More →
United Noodles & Unideli If you follow my social media or watch my shows, you know I’m obsessed with Asian cuisines—Chinese, Japanese, Filipino, Thai, Vietnamese, Korean… I love it all. And while there are plenty of great spots in the Twin Cities to indulge, I’m cooking it at home more often than not. Mastering the… Read More →
The Best Snack Mix Ever Invented By Andrew Zimmern It’s hard to improve on something like homemade Chex mix, but everything’s better with bacon candy—you can’t argue with that. I’ve added spiced nuts and lots of candied bacon to Chex and bagel chips, creating a symphonic blend of crunchy, salty, sweet and savory. This recipe… Read More →
My Ultimate Brisket Sandwich By Andrew Zimmern Building the perfect sandwich is all about finding the right balance of flavor and texture. Brisket is a fatty, rich meat, so you need to add enough acidity and sweetness to create the best bite. With homemade pickled jalapenos, a pleasantly piquant Russian dressing, sweet and sour koolickles… Read More →
Tune in for Bizarre Foods: Paul Revere’s Midnight Ride Aug. 29 at 9|8c on Travel Channel The midnight ride of Paul Revere marked the beginning of a war that changed our world forever. On this episode of Bizarre Foods, I’m following in the footsteps of this great patriot, revealing layers of history and food traditions… Read More →
St. Paul’s Hmongtown Marketplace A pillar of the Twin Cities’ Hmong community—which is the largest in the country—the sprawling Hmongtown Marketplace in St. Paul is the next best thing to hopping a flight to Southeast Asia. This market and those making the food represent centuries of Hmong traditions. In warmer months, you’ll find people selling plants,… Read More →
Revival St. Paul This town was a barbecue waste land, until my friends Thomas Boemer and Nick Rancone opened their second location of Revival in St. Paul and decided to add classic smoked meats to the menu, celebrating Boemer’s southern roots. The fried chicken and burger were reason enough to battle the crowds getting their southern comfort… Read More →
Thai Coconut Salmon Soup By Andrew Zimmern While following in the footsteps of Lewis and Clark in Oregon, I spent a day filming and fishing with Brigette McConville, who is lovingly referred to as the salmon queen along the Columbia River. I was inspired to create this recipe that uses parts of the salmon that… Read More →
Southern Soul Food Takes Root When you think about Minnesotan food, the first thing that comes to mind is… well, anything BUT fried chicken. Lucky for us Northerners, chef Thomas Boemer filled the city’s Southern-food-void with crunchy, succulent Tennessee hot chicken, Johnnycakes and crispy pigs’ ears. They’re also serving one of the best burgers in town… Read More →
You don’t have to battle the throngs of fairgoers to indulge in french fries and turkey legs. It’s no secret that I’m obsessed with the State Fair. I mean, 12 days of munching on the ultimate comfort foods—foot longs, turkey legs, french fries, pie—what’s not to love? Here are 10 crowd-pleasing, State Fair-inspired recipes to make at home any… Read More →
