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Searched for: asparagus
Andrew Zimmern Recipe Broiled Asparagus

Broiled Asparagus Recipe

The Easiest Way to Cook Asparagus By Andrew Zimmern It’s springtime and asparagus is abundant in the markets. I like to toss it in a wok with an umami-rich black bean sauce, serve it as a salad with poached lobster, blitz it into a springy pesto and shave ribbons of it for classic fettuccine primavera.…  Read More

Andrew Zimmern Cooks: Asparagus in Black Bean Sauce

Wok-Tossed Asparagus in Black Bean Sauce By Andrew Zimmern A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It’s one of my favorite foods and a versatile ingredient, so I’m always looking for new ways to prepare it when it’s in abundance in the market…  Read More

Andrew Zimmern's Black rice risotto

Black Rice Risotto with Peas, Asparagus & Mushrooms

Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables.


6 Ways to Use Spring Asparagus

How to Buy & Store Asparagus Look for tight tips and small leaves on the side of the stalk that cling to its body. The cut end should be moist, not frayed, browned or dry. Spears should be smooth, not wrinkled. Storing asparagus is simple: keep them standing in a few inches of water in…  Read More


Spotlight on Asparagus

Celebrating Spring Vegetables One of the more taste bud titillating moments for every food lover is the first glimpse of fresh spring asparagus. Asparagus is a perennial, gathered in the wild since the Stone Age, and one of our first foraged foods. About 300 species exist, some poisonous, some ornamental, but asparagus officinalis is the edible type that we…  Read More

Andrew Zimmern's Pork and Asparagus

Pork & Asparagus with Chile-Garlic Sauce

Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese…  Read More

Asparagus-Pistachio Pesto Pasta||Asparagus-Pistachio Pesto Pasta||

Penne with Asparagus-Pistachio Pesto

A Tried-and-True Recipe This pasta dish with asparagus-pistachio pesto is from my days as a chef at Café Un Deux Trois in the 1990s. I’ve made this recipe for hungry crowds ever since with amazing results. The smoky bacon and rich, salty pistachios are perfectly balanced by the fresh veggies and fragrant herbs. This ‘sauce’ can…  Read More

Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette

Salty Umami Elegance For 20 years, I’ve made a hot miso sauce by beating egg yolks, miso, sugar, dashi, soy and a few secret ingredients in a double boiler. It’s my go-to sauce for grilled meats and fish—I love the salty umami elegance of it. But why it took me so long to figure out…  Read More

Cantonese Velvet Chicken and Asparagus

One of My Favs A great recipe to practice your velveting technique. Velveting creates a slippery mouthfeel that I adore. This is one of my favorite dishes in the world. Instructions Serves 4-6 Marinate chicken overnight in beaten egg whites mixed with Chinese rice wine, kosher salt, cornstarch, and Chinese chili sauce. Heat the large…  Read More

Andrew Zimmern Recipe Spring Fettuccine Primavera

Fettuccine Primavera

By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.

Ribeye with Miso Sauce

Grilled Ribeyes with Miso Sauce Recipe

Grilled Ribeyes with Miso Sauce By Andrew Zimmern This is one of my all time favorite meals, grilled ribeyes with asparagus and an easy miso sauce. Typically, I buy two-bone pieces of ribeye. This piece was really nice aged prime beef. I always make sure the chine bone is removed. If I have a bunch…  Read More

AZ Cooks How to Shell a Lobster

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 recipe for wok-tossed crickets

Andrew Zimmern Cooks: Wok-Tossed Crickets in Black Bean Sauce

Wok-Tossed Crickets in Black Bean Sauce By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. Tossing the crickets in a hot wok with Chinese fermented black beans is the best way to cook and eat the nutty, crunchy bugs. I think this is real…  Read More


Andrew Zimmern Cooks: Hollandaise Sauce

Hollandaise Sauce By Andrew Zimmern Mastering this classic French mother sauce is a skill every cook should learn—it provides a base for many other sauces and is a versatile technique to have in your back pocket. Making traditional hollandaise can be intimidating, many attempts to emulsify butter and egg yolks have certainly resulted in a…  Read More

Andrew Zimmern's tips for prepping artichokes

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

Andrew Zimmern Cooks Dijon Mustard Vinaigrette|Andrew Zimmern's Recipe for Dijon Mustard Vinaigrette

Andrew Zimmern Cooks: How to Make Homemade Vinaigrette

French Dijon Mustard Vinaigrette By Andrew Zimmern Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf…  Read More

Steven Brown’s Perfect Neighborhood Restaurant

Tilia Chef Steven Brown is one of Minneapolis’ greatest assets. At Tilia, he’s taken the concept of a comfortable neighborhood restaurant and perfected it—from the cozy atmosphere and kitchen counter seating, to the affordable, yet insanely delicious menu. It’s a place I can take my kid for breakfast, my wife for lunch and my lawyer…  Read More

Nico Osteria

Nico Osteria By Bob & Sue This Paul Kahan restaurant on Rush Street features imaginative Italian fare. Executive Chef Erling Wu-Bower, a James Beard finalist in 2017, brings his own interpretation to traditional dishes. Crudo selections included Suzuki bass with chili flakes, Madai snapper with a kohlrabi salsa verde, bigeye tuna with black olives and…  Read More

Andrew Zimmern's Pearl Rice Balls

Chinese Recipes Made Easy for the Home Cook

Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the…  Read More

Basil Peso with Pumpkin Seeds|Pesto with Pumpkin Seeds|Pesto making|Pumpkin seed pesto|Pesto pasta

Homemade Basil Pesto with Pumpkin Seeds

Nothing beats simple, homemade pesto in the summer. Most recipes for traditional basil pesto call for pine nuts, but I’m here to make the case for pumpkin seeds. I fell in love with pumpkin seeds (pepitas) after visiting Mexico, where seeds and nuts are used in a variety of recipes, from salsas to dessert. I think pumpkin…  Read More

Reimagining New Nordic Cuisine at One of the World’s Best Restaurants

Modern Food, Age-Old Technique Defined more than a decade ago by chefs Claus Meyer and Rene Redzepi, the New Nordic food movement is reimagining what Scandinavian cuisine is, with a focus on seasonality, sustainability, animal welfare and traditional Nordic ingredients. And while this ground breaking philosophy has famously fueled avant-garde creativity, exploring old traditions is…  Read More

Spring Produce|Pea Soup|Artichoke

12 Ways to Celebrate Spring Produce

My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And…  Read More


My Guide to Cooking Vegetables

Tips & Tricks for Tastier Vegetables Working with vegetables seems easy, it’s not. What it is, though, is simple. Keep a few things in mind and dishes like my vegetable barigoule become easier and tastier. • • • Add layers of flavors and texture when cooking vegetables. Peas are delicious. Why not smear a large bowl…  Read More

Andrew Zimmern's Vegetable Barigoule

Spring Vegetable Barigoule

Artichoke & Asparagus Barigoule By Andrew Zimmern Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast…  Read More

Tips for Cooking with a Wok

Wok Cooking Essentials Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Because of its unique shape,…  Read More

Taste Atlas: Munich

Devour Munich The capital of Bavaria, Munich is full of impressive architecture, world-class art, and prosperous industries. Home of Germany’s renowned Oktoberfest celebration, there’s a lot more to Munich than huge beer gardens and lederhosen. Bike through the old town, visit Frauenkirche, and indulge in various Bavarian meals that you simply can’t find outside of this region. From…  Read More