From my grandmother’s split pea soup to pasta carbonara and sticky Chinese chicken wings, my FREE digital cookbook includes all of my best-loved recipes. This digital cookbook has a little bit of everything. Soups, salads and appetizers, plus game day snacks that are super-shareable, hearty weeknight meals and even a few special occasion items (hello,…
My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a… Read More →
Pollo al Carbon with Wasakaka By Andrew Zimmern A few years ago I was filming in the Dominican Republic and stumbled across a small stand serving the most incredible version of pollo al carbon I’d ever had. I watched the cook’s technique and took notes on the marinade and basting sauce. When I returned home,… Read More →
A Taste of New Orleans in Your Own Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for… Read More →
My Best Barbecue Sauce Recipe By Andrew Zimmern This is a hybridized version of a vinegary Carolina-style sauce mixed with the peppery, tomato-based sauce found in Tennessee. Spicy, sweet and tangy, it’s the most versatile barbecue sauce you’ll ever make. I like the consistency to be halfway between a splash and a sauce, but if… Read More →
Barbecue Chicken By Andrew Zimmern This barbecue chicken is the best thing I’ve cooked in a long time. I’m confident enough that I’d put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over… 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 with your favorite dry rub and melted butter. Chicken wing supremacy is really that simple. Here, I’ve used two different types of dry rub—one with herbs, garlic and onion,… Read More →
Recipes for a Memorial Day Barbecue Just in time for the unofficial start of summer, here are 10 reasons to fire up that grill. This weekend, I’m mixing traditional Memorial Day fare like low-and-slow barbecued pulled pork with recipes inspired by my travels, such as the Cuban-style Creole chicken and grilled scallops with a Moroccan-inspired red pepper chutney.… Read More →
Mexican-Inspired Recipes The breadth and depth of Mexico’s culinary traditions are unrivaled. If you are looking for some Mexican-inspired recipes check out this guide with some of my favorite ones! Frozen Margaritas You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. Get… Read More →
Johnson’s Boucanière Pork Butt By Matt Moore Johnson’s Boucanière • Lafayette, Louisiana Greg’s custom smokers impart the most smoke flavor in the first six or seven hours. From there, he places the butts in shallow tins with some water, covers them with foil, and places the “tin-ed” butts back on the smoker for an additional… Read More →
11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
15 Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family eating football couch chow. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for… Read More →
BBQ Shrimp By Andrew Zimmern This recipe is adapted from a dear friend, Jamie Shannon, who passed away nearly 15 years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great tastemakers. Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use… Read More →
Low & Slow Barbecue Pulled Pork By Andrew Zimmern This melt-in-your-mouth pulled pork is so tender. Eat it as is or put it in a sandwich. But don’t forget to relax and be patient, because the best barbecued pork takes time. Like this recipe? Save it on Pinterest!
Cornmeal-Crusted Chicken & White Barbecue Sauce By Rebecca Lang While living in Birmingham, Alabama, I had my first eye-opening taste of white barbecue sauce. To first see a barbecue sauce that’s on the opposite end of the color spectrum from the typical red varieties is intriguing. Its tart, peppery creaminess is simply wonderful. Common throughout north… Read More →
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 →
Get Outside & Fire Up That Grill I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. When it comes to equipment, I’m currently obsessed with my Cowboy Cauldron, it’s like a barbecue pit on a tripod. It’s perfect because I can do really… Read More →
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… Read More →
Shrimp Scampi with Seasoned Breadcrumbs & Angel Hair Pasta By Andrew Zimmern For this butter- and garlic-infused Italian-American scampi, buy the best shrimp you can find because the success of the dish hinges on the quality of the seafood. For the sauce, I like to use a mix of anise-flavored Pernod and white wine for… Read More →
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 →
Potato Salad By Andrew Zimmern Everyone needs a potato salad recipe in their back pocket during backyard barbecue season. I’m channeling my inner French grandmother in this version with fingerling potatoes glossed in a warm, rich bacon vinaigrette. It’s always the first thing to disappear off the potluck table… just saying. Watch Andrew make this… Read More →
Shrimp Étouffée By Andrew Zimmern Several years ago in New Orleans, I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It’s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are… Read More →
Poached Shrimp Remoulade By Andrew Zimmern I was inspired to make shrimp remoulade after a recent trip to New Orleans, where I gorged myself on this ubiquitous dish. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie… Read More →
Chicken Thighs & Livers with Yakitori Sauce By Andrew Zimmern The secret to making authentic izakaya-style Japanese chicken skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and mirin. I like to cook the skewers on a tabletop grill with binchotan, a charcoal made of compressed… Read More →
Festive Finger Foods Start the party off right this holiday season with one of these delicious appetizers, from simple and elegant seafood dishes like spicy mussels fra diavolo to throwback recipes from my childhood—salmon aspic is making a comeback, you heard it here first. Whether you’re headed to an office potluck or inviting friends over for a festive… 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 →
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
The Best Cookbooks of the Year It seems each year there are more incredible cookbooks published than the last; it’s a tough job to whittle down the lengthy list into a handful of my favorites. This year in particular, there are several noteworthy debuts, like Aaron Franklin’s meat smoking manifesto, Michael Solomonov’s ode to Israeli cuisine,… Read More →
Gift Ideas for the Cook in Your Life From fun stocking stuffers and edible indulgences (Roe Caviar, I’m looking at you), to inspiring cookbooks and splurge-worthy kitchen gadgets (who doesn’t want a high-powered blow torch for the perfect golden sear?), here is my gift giving guide for 2015. • • • EAT & DRINK READ … Read More →
