Fettuccine Primavera
By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.
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Walking Tacos
Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →
Rice Krispie Chicken
Scallop Aguachile with Rhubarb
By Andrew Zimmern This is a light, refreshing and fun way to celebrate the season’s rhubarb. Not to mention it is a stunner! It’s so easy, yet impressive. Feel free to use red snapper, bay scallops, shrimp, clams and oysters, as an addition or substitution for the scallops.
Pan Fried Soft Crab A la Meuniere
By Andrew Zimmern I set my culinary calendar for spring’s soft-shell crabs and eat them as often as I can. When blue crabs shed their shells they are entirely edible, legs and all. The saline brightness is almost oyster-ish in its flavor, the textures are singular and the meat is sweet as candy. When they… Read More →
Pork & Shrimp Wontons
Pork & Shrimp Wontons By Andrew Zimmern This is one of my favorite foods in the whole world. Simple, delicious pork and shrimp wontons drizzled with chile crisp… it honestly doesn’t get much better than that. Plus, they’re super easy to assemble, the only mistake you can make is overstuffing your wonton wrapper.
Crispy Salt & Pepper Crab Legs
Wok-Tossed Crab Legs By Andrew Zimmern This is a classic Chinese salt and pepper crab dish, made with beautiful Dungeness crab legs that’re steamed, fried and then wok-tossed with ginger, scallions and plenty of hot chiles. You can also try this technique with lobster, shrimp or soft shell crab.
Risotto with Spring Peas and Morel Mushrooms
Spring Risotto By Andrew Zimmern This beautiful fresh pea risotto with morels is the perfect way to celebrate the season. Watch Andrew make this recipe:
Charred Lamb Tonnato with Mint Salad
By Andrew Zimmern
Bananas Foster with Tropical Fruit
By Andrew Zimmern
Fergus’ Roasted Marrow Bones with Parsley Salad & Toast
Roasted Marrow Bones By Andrew Zimmern This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the only fussing I have ever done with this simple and perfect recipe.
Bacon, Cabbage and Corned Beef Tacos
By Andrew Zimmern
Frozen Mint-Basil Lemonade
By Andrew Zimmern Simple syrup, fresh lemon juice, and a handful basil and mint leaves make for the perfect lemonade. A simple and easy method that works perfectly every time!
Banana Pudding
Banana Pudding with Swiss Meringue By Andrew Zimmern Banana pudding is one of my all time favorite desserts. It helps that this crowd pleaser is super easy to put together and can be made in advance. Top it with meringue for a dramatic presentation, or keep it simple with a dollop of whipped cream.
Soy Butter Mushrooms
By Andrew Zimmern This is the insanely craveable mushroom dish of your dreams! This is a technique that you can use with a lot of other vegetables—broccoli, brusssels sprouts, green beans, you name it. Your family is going to beg you to make this again.
Fried Lake Fish with Tartar Sauce
Fried Fish with Tartar Sauce By Andrew Zimmern My ode to the Friday Fish Fry, a time honored tradition in the Midwest. As a New Yorker, when I moved to Minnesota 30 years ago I was hesitant about fish from the lake. But living here for 30 years, has definitely changed my perspective. Watch this… Read More →
Braised Short Ribs with Sauce ‘Moche’
By Andrew Zimmern Moche means ugly in French and this sauce certainly qualifies, but the results are stupendous and the technique is not fussy. You will see that the demi-glace is optional. For years I’ve reduced stock to make glace to have around, and I find it valuable, but it’s not necessary. For this recipe,… Read More →
Foolproof Pan Fried Fish with Citrus and Capers
By Andrew Zimmern
Salmon Tartare
By Andrew Zimmern This easy salmon tartar seasoned with a little meyer lemon juice, dijon mustard and smoked paprika makes a lovely light lunch or appetizer. As with all tartares, use the best salmon you can get your hands on, I’m currently obsessed with Kvaroy’s sustainable Arctic salmon.
Pelmeni
Russian Pork & Veal Dumplings By Andrew Zimmern Dumplings are the PERFECT comfort food. These pelmeni are Russian-style dumplings filled with pork, veal and caramelized onions. Made with sour cream, buttermilk, eggs and flour, the dough is really easy to work with, so don’t be intimidated. Serve them with a dollop of sour cream and… Read More →
Andrew Zimmern Cooks: Rice and Lentil Salad
Rice and Lentil Salad By Andrew Zimmern If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super… Read More →
Andrew Zimmern Cooks: Andre’s Broccoli Pasta
Broccoli Pasta By Andrew Zimmern This is my dad’s 50-year-old recipe for broccoli pasta, loaded with parmesan cheese. It’s heavenly, a very special recipe for me that my dad used to make all the time when I was growing up. You can watch the step-by-step process on my Instagram. View this post on Instagram A… Read More →
Andrew Zimmern Cooks: Parmesan Croutons
By Andrew Zimmern Have day old bread? Try making parmesan croutons. These parmesan bread toasties are perfect for many soups, salads, entrees… Once you make them, you will find so many uses for them.
Crispy Skirt Pan Fried Dumplings
By Andrew Zimmern These craveable dumplings will be your next favorite family go-to! Watch the video to learn how to make these with a crunchy golden lattice that is easier to do than making scramble eggs. Trust me!
Mixed Greens Pasta
By Andrew Zimmern I love pasta with LOTS of greens. It’s quick, easy and economical. I always have greens in my house and make this dish all the time. This is a delicious way to cook a healthy and nutritious weeknight dinner.
Sticky Spicy ‘Chamoy’ Chicken Wings
‘Chamoy’ Chicken Wings By Andrew Zimmern Chamoy is a salty/sweet/mildly spiced Mexican condiment that is superb drizzled on cut fruit like mangoes, melons or stone fruit. I started using it with grilled lamb, pork and chicken and fell in love all over again. Watch Andrew cook this recipe:
Fried Chicken Sandwiches
By Andrew Zimmern Pickle brined fried chicken three ways – Nashville style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy and delicious, you gotta try it for Super Bowl Sunday!
Seared Salmon with Lemon Brown Butter
Salmon with Lemon Brown Butter By Andrew Zimmern Cook along with me! Join me in this cooking demo where I make Seared Salmon with Lemon Brown Butter and Watercress-Sweet Pea Puree!
Carrot-Ginger Vinaigrette
By Andrew Zimmern I love this flavorful dressing on my shrimp tempura salad:
Polish Sausage & Sauerkraut Pizza
By Andrew Zimmern New year, old school food. What better recipe to make in such stressful and anxious times? This pizza is one of my all time favorites, especially with Kramarczuk’s sauerkraut and polish sausage.