Macaroni and Four Cheeses

The Ultimate Mac & Cheese By Andrew Zimmern I made this cheesy, creamy, gooey macaroni and four cheeses recipe last weekend. It was absolutely delicious. Make sure to use tubular pasta, it’s the best shape for holding the decadent cheese sauce. Although I used parmesan, pecorino romano, taleggio, and fontina cheese, feel free to use…  Read More

Andrew Zimmern's Gyu Don Recipe

Japanese Gyu Don

Japanese Gyu Don By Andrew Zimmern This is a simple, sweet-and-savory Japanese beef dish served over rice. Watch me make this recipe:

Mother’s Day Shakshuka

Shakshuka By Andrew Zimmern A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, spicy tomato and red pepper sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Watch me make this live on Instagram:…  Read More

Braised Duck with Marsala

Braised Duck Legs with Marsala By Andrew Zimmern This simple braising method is a beautiful way to cook duck legs. Be sure to use a good marsala, it’ll make all the difference in the sauce.

Amy Klobuchar’s Tater Tot Hotdish

Taconite Tater Tot Hotdish Recipe by Amy Klobuchar I joined senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all time favorite comfort food classics, a…  Read More

Andrew Zimmern's Tuna Noodle Casserole

Andrew’s Tuna Noodle Casserole

Tuna Noodle Casserole By Andrew Zimmern I joined senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all time favorite comfort food classics, a tuna noodle…  Read More

Aunt Suzanne’s Caramel Pecan Bars

A Simple, Foolproof Treat By Andrew Zimmern Everyone is baking these days, myself included. I venture to guess that it’s because the category represents the ultimate comfort food: A warm crusty bread, perfect cookies, or these simple bars my Aunt Suzanne makes all the time. I just made this batch, and turned her notes into…  Read More

Badia Spices

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.

Introducing my new MSNBC show, What’s Eating America

Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at…  Read More

Elote-Style Street Corn with Mexican Fiesta Seasoning

Elote-Style Mexican Street Corn By Andrew Zimmern The best way to cook corn on the cob is in the husk directly on the coals. The husk protects the cob from incinerating, while the embers impart a smoky, fire charred flavor. Smother the sweet corn with classic elote toppings—crema, mayo, cilantro and my new Mexican Fiesta seasoning.

Glazed Carrots with Hot Madras Curry

Curry-Glazed Carrots By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.

Charred Eggplant Dip with Moroccan Moon Seasoning

Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If you don’t have…  Read More

Italian Wedding Soup with Tuscan Sun Seasoning

Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Tuscan Sun seasoning for an extra flavor boost. I think escarole adds a nice bitterness and…  Read More

Herb and Mustard-Crusted Lamb with French Kiss Seasoning

Herb and Mustard-Crusted Lamb By Andrew Zimmern These herb and mustard-crusted lamb racks make for an elegant yet easy main course. I think lamb and goat cheese is a perfect combination. The goat cheese sauce here is a simple one that pairs beautifully with any grilled or broiled red or white meat.

Classic Tomato Sauce with Tuscan Sun Seasoning

Spaghetti with Classic Tomato Sauce By Andrew Zimmern A steaming bowl of spaghetti with homemade tomato sauce, fresh basil and a sprinkle of parmesan cheese is a guaranteed crowd-pleaser. To round it all out, serve with crusty bread and a big salad.

Chicken Skewers with Mediterranean Magic Seasoning

Chicken Skewers with Mediterranean Magic By Andrew Zimmern In this recipe, I marinate chicken thighs in my new Mediterranean Magic seasoning, lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber salad, tzatziki…  Read More