Zoë’s Spicy Spinach Artichoke Dip
By Zoë François
Search Results
Spicy Artichoke Dip
Yes, It’s Vegan (or Not) This dip is easy to make and can be as vegan as you want it to be. It’s guilt-free and healthy, and it makes the world a better place.
Chicken, Sausage & Artichoke Tagine with Grill Magic Seasoning
Chicken, Sausage & Artichoke Tagine By Andrew Zimmern A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Like this recipe? Save it on Pinterest.
Andrew Zimmern Cooks: Artichoke & Crab Dip
Artichoke & Crab Dip By Andrew Zimmern Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it. Watch Andrew make this recipe:
Chicken, Merguez Sausage & Artichoke Tagine Recipe
Chicken, Merguez Sausage & Artichoke Tagine By Andrew Zimmern A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.
Andrew Zimmern Cooks: How to Prepare Artichokes
How to Prepare Artichokes The edible bud of a thistle plant, artichokes can be intimidating to prepare and cook. Covered in an armor of spiky bracts and filled with a fibrous inedible choke, their defense system is on point. Cleaning, trimming and prepping them for cooking is easy once you learn a few simple tricks.… Read More →
Chicken Paella with Lima Beans & Artichokes
Valencian-Style Chicken Paella By Katie Button This is my take on the classic Valencian-style paella that combines rabbit or chicken with snails and beans. I love the creaminess of giant lima beans, especially the ones from Rancho Gordo, a bean company in Northern California. Their earthy sweetness pairs so well with the savory seared chicken… Read More →
Artichoke, Peas, Fava & Lettuce Stew
Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s core components—lettuce, fava beans, artichokes, peas, and spring onions—are all in harmony. Traditionally, vignarola is not a vibrant green dish. It’s more of a grayish, soft green, which… Read More →
Hot Crab & Artichoke Dip
Easy Party Dip By Andrew Zimmern Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it.
Pickled Shrimp, Crisp Artichokes & Butter Lettuce
Pickled Shrimp, Crisp Artichokes & Butter Lettuce By Hugh Acheson The core of this dish is a timeless pickled shrimp recipe from my first book. Here you take those beautiful shrimp and turn them into a meal with sweet, crisped artichokes that will delight everyone at the table. The ingredients list looks long, but don’t let… Read More →
Fried Artichokes with Lemon Aioli
Carciofi alla Giudìa By Andrew Zimmern Literally meaning “Jewish-style artichokes,” this recipe for deep-fried artichokes is a Roman specialty, originating in the city’s Jewish neighborhood. Feel free to cut the recipe in half, or double, depending on your party size.
Lobster with Artichokes & Curry
A Tangy, Sweet and Luscious Combination By Andrew Zimmern When I entertain, my guests won’t stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy recipe is a great compromise: the components can be prepped ahead of time, plus the final… Read More →
Venison Bigos
The Hunters Stew of Poland By Andrew Zimmern In this episode of Wild Game Kitchen, I’m going to demo two distinct approaches to cooking venison. First, I’m going to make an easy venison paillarde — tenderloin medallions pounded thin, quickly grilled to a perfect medium-rare, and topped with shaved baby artichokes, fresh basil, and parmesan.… Read More →
Grilled Venison Paillarde
Venison Paillarde with Artichoke Salad and Anchovy Mayo By Andrew Zimmern In this episode of Wild Game Kitchen, I’m going to demo two distinct approaches to cooking venison. First, I’m going to make an easy venison paillarde — tenderloin medallions pounded thin, quickly grilled to a perfect medium-rare, and topped with shaved baby artichokes, fresh… Read More →
Spring Salad for Mother’s Day
Artichoke, Asparagus & Shrimp Composed Salad By Andrew Zimmern Have you always wanted a secret weapon for picture perfect food plating? Ever wondered what the best knife would be for small handwork in the kitchen? The bird’s beak knife is the most underrated tool in your kitchen arsenal. We eat with our eyes, so yes, presentation is… Read More →
Sicily
Join me in Sicily for a Trip of a Lifetime
Curry Crab Dip
By Andrew Zimmern
Corn Pones & Chile Cheese Dip
Corn Pones & Chile Cheese Dip By Andrew Zimmern These simple fritters are basically rustic fried cornbread bites, taken to the next level when dipped into homemade cheese whiz infused with roasted chiles. For a smooth sauce, be sure to buy good cheese and grate it yourself. This is the perfect chow for lazing around… Read More →
Andrew Zimmern’s Best Super Bowl Recipes
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Grilled Paella with Shrimp, Mussels & Clams Recipe
Grilled Paella with Shrimp, Mussels & Clams By Andrew Zimmern Paella is traditionally cooked over an open fire. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan. Grilled paella may seem intimidating, but it’s easy to accomplish if you follow a few simple rules. Make sure you have all… Read More →
Homemade Mayo-Based Dips & Sauces Recipes
Mayonnaise Dips & Sauces By Andrew Zimmern Now that I’ve taught you how to make homemade mayonnaise, here are a few ways to jazz it up for a dip, marinade, salad dressing or sandwich spread. Really, the possibilities are endless, so season to your liking with whatever herbs, citrus and spices you have on hand.… Read More →
Andrew Zimmern Cooks: How to Shell a Lobster
How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more… Read More →
Andrew Zimmern’s Super Bowl Guide
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
Andrew Zimmern Cooks: How to Break Down a Whole Chicken
How to Break Down a Whole Chicken Everyone should know how to break down a whole chicken. For one, it’s economical—whole chickens are much cheaper per pound than chicken breasts. Plus, if you buy a whole chicken, you can cut it into the specific pieces you need for the dish you’re making…. and, you’ll have… Read More →
Andrew Zimmern Cooks: Prosciutto-Wrapped Figs
Figs & Smoked Mozzarella Wrapped in Prosciutto By Andrew Zimmern Smoky, salty and sweet, these prosciutto-wrapped figs with smoked mozzarella are a perfectly balanced appetizer that only takes a few minutes to throw together. They’re a great addition to a holiday spread and make for a classy upgrade to your game-day finger foods. Watch Andrew… Read More →
Andrew Zimmern Cooks: Candied Bacon Party Mix
The Best Snack Mix Ever Invented By Andrew Zimmern It’s hard to improve on something like homemade Chex mix, but everything’s better with bacon candy—you can’t argue with that. I’ve added spiced nuts and lots of candied bacon to Chex and bagel chips, creating a symphonic blend of crunchy, salty, sweet and savory. This recipe… Read More →
Andrew Zimmern Cooks: Crab Cakes
Baltimore-style Country Club Crab Cakes By Andrew Zimmern This is my favorite crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. It’s a true Baltimore-style country club crab cake, without filler ingredients. I make these in double batches and put the leftovers… Read More →
Andrew Zimmern Cooks: Caribbean Asopao with Chicken & Shrimp
Asopao with Chicken & Shrimp By Andrew Zimmern This asopao is true island-style Caribbean magic, an easy one-pot jambalaya to add to your weeknight dinner rotation. I’d suggest you follow the recipe the first couple times you make this dish, then feel free to customize it with whatever meat or seafood you have on hand.… Read More →
Chicken Recipes from Around the World
11 Delicious Ways to Cook Chicken If you’re stuck in a rut with flavorless, boneless chicken breast as the mainstay of your weeknight dinners, I encourage you to get out of your comfort zone and try one of these recipes. Whether it’s grilled, fried, steamed, braised, roasted or tossed in a hot wok, there are hundreds of ways… Read More →
6 Romantic Valentine’s Day Menus
Impressive Valentine’s Day Recipes A love of good food is universal, it’s what connects us all… trust me, I’ve spent a lifetime trying to prove this very point. So this Valentine’s Day, skip the dinner reservations at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. Here are… Read More →