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Fried Rice

Fried rice is one of those dishes that is even easier to make than it is to order! I like to use rice that is a day old, (you can even freeze rice) and any protein I have left over from the week. This will feed your whole family and they’ll be begging you to…  Read More

Andrew Zimmern Recipe Grilled Cheese Tomato Soup

Ultimate Grilled Cheese & Cream of Tomato Soup

By Andrew Zimmern For this quintessential pairing, I like to double down on the tomato flavor by adding thinly sliced  roasted tomatoes to my sandwich, before schmearing it with mayo and toasting in a pan with parmesan, frico style. It’s the perfect balance of textures and flavor, and the ideally suited to dip into a…  Read More

Sweet & Sour Meatballs

By Andrew Zimmern I can’t think of a better game day or cocktail party appetizer than these retro meatballs. With a sticky, sweet-and-sour pineapple glaze, they remind me of the 60s, when the tiki bar trend really flourished in New York City. The key to keeping these tender is to not overwork the mix of…  Read More

Andrew Zimmern Recipe Louis Diat Mussels

Louis Diat’s Moules Poulette

This dish was served at the original Ritz Carlton NYC and Maxwell’s Plum, recipe adapted from Louis Diat’s original notes.  This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve loved and lost.

Luchow’s Wiener Schnitzel

Adapted and interpreted from Luchow’s Cookbook This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve loved and lost.

Andrew Zimmern Recipe Okonomiyaki

Okonomiyaki, Savory Japanese Pancakes

By Andrew Zimmern Okonomiyaki is a savory and delicious Japanese pancake that I first had on the streets of Osaka. Use cabbage as a base, and add shrimp, bean sprouts and kimchi… top with Bulldog Sauce, Kewpie Mayo, bonito flakes and some of my secret macadamia nut crumble recipe.

Andrew Zimmern Recipe Kimchi

Homemade Napa Cabbage Kimchi

By Andrew Zimmern I’m obsessed with fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home.  Kimchi is a staple of Korean cuisine, a traditional dish of fermented vegetables. This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive. I’ll eat it on anything.

Sweet Corn Succotash with Pan Con Tomate

By Andrew Zimmern The end of summer in Minnesota means prime tomato and corn season! This sweet corn succotash with pan con tomate is the perfect way to cap off an amazing harvest season and highlight the produce at its peak flavor.

TV

Family Dinner with Andrew Zimmern In Family Dinner, Andrew Zimmern visits families across America to explore how the cultural, regional, and historical facets of who we are inform what and how we eat, and all the ways food brings people together. New episodes every Friday streaming on Discovery+!

Ham and cheese auflauf

Ham & Cheese Auflauf

By Andrew Zimmern I already taught you how to make sweet auflauf pancakes with berries, but get ready to take it to the next level with this savory auflauf filled with melty gruyère cheese and country ham. Add your béchamel sauce and onions and watch it grow up the sides of the pan to form…  Read More

Bechamel Sauce

By Andrew Zimmern Béchamel sauce is a classic sauce made from only a few ingredients. Learn how to make the a creamy, rich béchamel and you’re on your way to making tons of delicious recipes that call for it, including mac and cheese, lasagna, and soufflés.

Andrew Zimmern Recipe Vietnamese Salad in a Bag

Turtle Lake Park Salad

By Andrew Zimmern This week, we are making a Vietnamese salad you compose and serve in a plastic bag! It’s a delicious, easy recipe I learned about on a visit to Ho Chi Minh City and it really hits the spot in this heat wave.

Andrew Zimmern Recipe Chicken Basil Stir Fry

Chicken & Thai Basil Stir Fry

By Andrew Zimmern Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal.  

Andrew Zimmern Recipe Karaage

Karaage

Japanese Fried Chicken By Andrew Zimmern I’m making karaage, izakaya-style Japanese fried chicken… bite-size chicken thigh pieces quickly marinated, dredged in flour and potato starch and double fried for an extra crispy crunch. I like to season mine with a mix of salt, cumin and Szechuan peppercorns, and serve with Kewpie mayo and togarashi. It’s…  Read More

Andrew Zimmern Recipe Grilled Gem Lettuce Salad

Grilled Caesar Salad

Grilled Baby Gem Lettuce Salad By Andrew Zimmern This is my new favorite variation on caesar salad… grilled baby gem lettuce with an umami-rich anchovy vinaigrette and lemony garlic breadcrumbs. I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight charry flavor. Try it out and let…  Read More

Temaki

Temaki 101

By Andrew Zimmern We’re making temaki, a Japanese hand-rolled sushi, on AZ Cooks tonight! It’s super fun and easy to make at home.  

Andrew Zimmern Recipe Thai Grilled Beef Salad

Thai Grilled Beef Salad

By Andrew Zimmern There’s nothing like firing up the grill during the summer! Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used…  Read More

Andrew Zimmern Recipe Pasta with Mozzarella, Basil and Tomatoes

Pasta with Mozzarella, Basil & Tomatoes

By Andrew Zimmern This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. It’s so simple and so satisfying.