Easy Vegetable Dip By Andrew Zimmern This super easy dip comes together in a flash and is perfect for a vegetable crudite platter, poached seafood, chicken wings, chips or french fries, and even doubles as a great salad dressing. Use any of the spice blends from my collection with Badia Spices, each one inspired by… Read More →
Easy Make Ahead Dessert By Andrew Zimmern Maine famously gets a lot of attention for what comes out of the sea. I’d like to shine a light on other incredible food products of note. Did you know that Maine was home to the country’s most prolific sap-producing county? That’s right, some of the nation’s best maple syrup… Read More →
Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and… Read More →
After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world. Shop them here.
Vegetable Lentil Curry By Andrew Zimmern This vegetable lentil curry is nutritious, wholesome and a great way to feed lots of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover vegetables you have in the fridge combined with a nutrient dense legume like lentils for a delicious… Read More →
Dry-Rubbed Fried Chicken Wings By Andrew Zimmern Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing them with one of my new Badia spice blends and melted butter. Chicken wing supremacy is really that simple.
Easy Party Mix By Andrew Zimmern My Badia spice blends will take your ordinary homemade Chex mix to the next level. This recipe makes a big batch of party mix—don’t cut it in half. It tends to go VERY FAST.
Seasoned Breadcrumbs 4 cups of day-old Italian bread, torn into chunks 3 tablespoons Badia seasoning mix 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated lemon zest (zest of one lemon) Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until… Read More →
Homemade Everything Bagel Spice Recipe by Kevin Masse from TheFeedFeed This spice blend is not just for bagels, it’s a utility seasoning that pairs well with everything—from grilled meats and roasted vegetables to popcorn and avocado toast. Be sure to use dried onion and garlic flakes, the powdered version would be too overpowering. Watch Andrew and Kevin make this… Read More →
Vegetable Lentil Curry By Andrew Zimmern Inspired by my dear friend, the brilliant chef and humanitarian José Andrés, here is my #RecipeForDisaster. This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover… Read More →
Sweet & Savory Mixed Nuts By Andrew Zimmern If you like to entertain, you need this easy recipe in your back pocket during the holiday season. Put a bowl of these spiced nuts out for a snack, add them to an appetizer spread, a cheese and charcuterie board or your dessert table. You could even… Read More →
Rajasthani Bhindi Masala By Shane Mitchell I have never been a fan of okra. But this version, served at the height of the harvest season in Rajasthan by a talented Brahmin cook named GSN Bhargava, changed that. Fresh okra makes all the difference, especially when sautéed quickly, rather than stewed until glutinous, which is the… Read More →
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.
Squash Toast with Manchego & Spiced Pecans By Raquel Pelzel Garam masala is a toasty northern Indian spice blend made from a slew of spices, seeds, and leaves including (but not limited to) cumin, coriander seed, cinnamon, cloves, peppercorns, bay, and even dried rosebuds. The blend is an ideal foil for fall ingredients, like mulled… Read More →
Minnesota Restaurants Supporting Local Farms I love all four seasons, but there are few greater things in life than the first days of a Minnesota spring. We love celebrating another winter survived, and if you’re anything like me, food plays a huge role. I can’t wait until restaurants unveil their spring menus, teeming with fresh… Read More →
Pumpkin Spice Podcast Strippers and Spice Andrew and Molly pinpoint the moment Pumpkin Spice jumped the shark. They discuss the best new restaurants in America. Plus, they talk about strippers…more than the usual amount. Read: ERS’s Food Consumption and Nutrient Intake Data—Tools for Assessing Americans’ Diets (USDA) Read: Best New Restaurants 2014 (Esquire) This episode is sponsored… Read More →
New Nordic Cuisine By Gunnar Gislason This simple recipe combines the creaminess of cottage cheese and the freshness of raw fennel contrasted with a fennel puree and spicy crunch of toasted nuts. It’s a wonderful way to kick off a meal, or makes a nice vegetarian main course.
Fall-Off-The-Bone Pork Ribs By Melissa Joulwan Want to be a kitchen wizard (while doing minimal work)? Of course you do! Thanks to succulent pork, good spices, and a slow cooker, this recipe results in fall-off-the-bone-if-you-look-at-them-askance ribs that are infused with the complex and comforting flavors of Chinese five-spice powder. The kicker? Your time investment is… Read More →
Curry in a Hurry By Andrew Zimmern This Indian-inspired curry is a healthy, meatless main dish that makes for a quick weeknight meal (and great leftovers). Serve with basmati rice and a cool cucumber salad seasoned with mint and lemon juice.
L.A. Recommendations From Michelin-starred fine dining to Korean barbecue and taco food trucks, Los Angeles has one of the most exciting and diverse food scenes in the country. Here’s a snapshot of my favorite L.A. eateries and hotels – there are probably a hundred more that should be on the list, but I’m only vouching… Read More →
Chili crisp is the “it” ingredient of the moment. I make my own in two-gallon batches because we use so much of it when we are cooking for events and recipe testing in our kitchen studio. I like versions that are loaded with sweet spices (cinnamon/star anise, etc) and Sichuan peppercorns. I put it on… Read More →
Sticky Spicy Glazed Chicken with Root Beer By Andrew Zimmern I was making a classic take on a version of Chinese three-cup chicken. I was in a duck camp, and wanted to braise the dark quarters from birds we had shot and serve them with rice. I had all the stuff I needed except some… Read More →
I love noodles — and anything in the onion family. By Andrew Zimmern This week, piles of scallions, spring onions, garlic chives, chives, leeks and ramps are flooding local markets. This noodle dish, which can be easily made for two people or for a crowd, takes advantage of that spring bounty and can be eaten… Read More →
Chicken Tikka Masala By Andrew Zimmern This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret… Read More →
Chicken Piccata Meatballs By Andrew Zimmern If you love the citrusy, briny punch of a classic Italian-American chicken piccata, this recipe is meant for you. The easy chicken meatballs are made with my Italian Seasoning, exploding with the rich flavors of basil, oregano, garlic, shallot and chiles. Serve them over pasta with a generous showering… Read More →
By Andrew Zimmern This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend, layered on the perfect hoagie with harissa, tomatoes, remoulade sauce and an olive, onion and cabbage slaw. This, my friends, is a work of art that’s unrivaled in my books. Try… Read More →
Craveable Meatball Pull-Apart Sliders By Andrew Zimmern This easy crowd-pleaser has become a favorite in my household, for parties, on game day, as an appetizer or dinner. The combination of pork, veal and chicken makes a beautiful, tender meatball that’s elevated with my flavorful Andrew Zimmern Badia Italian spice blend – with REAL flavors of… Read More →
By Andrew Zimmern
