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 →
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:
Perfect Summer Party App By Andrew Zimmern These delicious curry-spiced grilled chicken skewers pair well with a sweet-and-tangy peanut sauce. Marinating the chicken satay strips overnight really imparts a ton of great flavor, and makes for easy, day-of preparation. For a fun presentation, serve skewers mounted onto a pineapple cut in half, stabilized on a platter.
Cantonese-style Street Food I first tasted this traditional southern Chinese recipe when I was in Guangzhou, and I was instantly hooked. Serving this dish in the Thai style, with lettuce wraps and vegetable garnishes, seemed the way to go. Once skewered you can grill, sauté, fry, poach or broil them—just make a double batch of… Read More →
Senegalese Summer Rolls By Pierre Thiam This recipe is obviously inspired by the classic Vietnamese summer roll. Senegal saw a wave of Vietnamese immigrants around the time of the First Indochina War while Vietnam and Senegal were both still under French colonial rule. Nems, our take on fried Vietnamese spring rolls, are a beloved staple… Read More →
By Andrew Zimmern
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 →
I recently shared this grilled chicken recipe with People magazine, and it’s a big winner. This grilled chicken recipe highlights all the flavors: sour, salty, bitter, sweet and spicy. It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce. Serve it with homemade… Read More →
Clams in Black Bean Sauce By Andrew Zimmern
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 →
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 →
Cold Peanut Sesame Noodles By Andrew Zimmern These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled… Read More →
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 →
Japanese Beef Tataki By Andrew Zimmern This easy Japanese tataki is stunning and tastes even better. With a simple dish like this, buy the best beef you can get your hands on. Because it’s served very rare, using a tender, luxury cut like sirloin is important—trust me, it’s worth spending the extra bucks. Skip the… Read More →
Wok-Charred Tuna with Miso Sauce By Andrew Zimmern
Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can… Read More →
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 →
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 →
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 →
Sauce Chien By Andrew Zimmern Sauce Chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies… it’s a perfect accompaniment for any grilled meat.
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 →
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 →
Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew… Read More →
Vietnamese-Style Grilled Beef Rolls By Andrew Zimmern For these Vietnamese-style grilled-beef rolls (bo la lot), I wrap flavorful ground sirloin in briny grape leaves and serve them with a sweet, spicy, tangy dipping sauce. Traditionally, they are made with the betel leaf, which is also delicious and can be found at some Asian markets.
Fast, Simple Sichuan Noodles By Andrew Zimmern This nicely balanced Sichuan sauce with just the right amount of heat is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. I use the aromatic soy sauce as an ingredient in anything requiring sweet soy or as… Read More →
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 →
Penang-Style BBQ By Andrew Zimmern A tangy, gingery Malaysian marinade gives these juicy, grilled Cornish hens tremendous flavor that pairs well with a spicy-sweet peanut 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.
Chinese Cuisine at Home I first came across these noodles in China’s Sichuan province. It’s a simple, approachable dish with complex flavors that speak to kids and adults. Topped with fresh cilantro, scallions and crunchy-cool cucumbers, these cold peanut-sesame noodles have become a favorite meal in the Zimmern household. The savory sauce is so delicious… Read More →
