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Andrew Zimmern’s Best Summer Recipes for the 4th of July

My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a…  Read More

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Pollo al Carbon Recipe

Pollo al Carbon with Wasakaka By Andrew Zimmern A few years ago I was filming in the Dominican Republic and stumbled across a small stand serving the most incredible version of pollo al carbon I’d ever had. I watched the cook’s technique and took notes on the marinade and basting sauce. When I returned home,…  Read More

Andrew Zimmern's recipe for shrimp etouffee

Andrew Zimmern’s Best New Orleans-Style Recipes

A Taste of New Orleans in Your Own Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for…  Read More

Andrew Zimmern Recipe Barbecue Sauce|

Andrew Zimmern Cooks: Barbecue Sauce

My Best Barbecue Sauce Recipe By Andrew Zimmern This is a hybridized version of a vinegary Carolina-style sauce mixed with the peppery, tomato-based sauce found in Tennessee. Spicy, sweet and tangy, it’s the most versatile barbecue sauce you’ll ever make. I like the consistency to be halfway between a splash and a sauce, but if…  Read More

Andrew Zimmern Recipe Barbecue Chicken|Andrew Zimmern Glazing Barbecue Chicken|Andrew Zimmern with Barbecue Chicken

Andrew Zimmern Cooks: Barbecue Chicken

Barbecue Chicken By Andrew Zimmern This barbecue chicken is the best thing I’ve cooked in a long time. I’m confident enough that I’d put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over…  Read More

Andrew Zimmern's Recipe for Fried Chicken Wings

Andrew Zimmern Cooks: Fried Chicken Wings

Dry-Rubbed Fried Chicken Wings By Andrew Zimmern Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing with your favorite dry rub and melted butter. Chicken wing supremacy is really that simple. Here, I’ve used two different types of dry rub—one with herbs, garlic and onion,…  Read More

Andrew Zimmern's Chicken Thigh and Liver Yakitori

Andrew Zimmern Cooks: Chicken Yakitori

Chicken Thighs & Livers with Yakitori Sauce By Andrew Zimmern The secret to making authentic izakaya-style Japanese chicken skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and mirin. I like to cook the skewers on a table top grill with binchotan, a charcoal made of…  Read More

Andrew Zimmern's Memorial Day Recipes

Andrew Zimmern’s 10 Best Recipes for the Grill

Recipes for a Memorial Day Barbecue Just in time for the unofficial start of summer, here are 10 reasons to fire up that grill. This weekend, I’m mixing traditional Memorial Day fare like low-and-slow barbecued pulled pork with recipes inspired by my travels, such as the Cuban-style Creole chicken and grilled scallops with a Moroccan-inspired red pepper chutney.…  Read More

Andrew-Zimmern's-Achiote-Pork-Tacos

Andrew Zimmern’s Favorite Mexican-Inspired Recipes

Mexican-Inspired Recipes The breadth and depth of Mexico’s culinary traditions are unrivaled. If you are looking for some Mexican-inspired recipes check out this guide with some of my favorite ones!   Frozen Margaritas You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. Get…  Read More

Andrew Zimmern's Spring Paella

Andrew Zimmern’s Best Recipes for Shrimp

11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood.   Shrimp…  Read More

Pork Chili|

Andrew Zimmern’s Best Game Day Recipes

15 Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family eating football couch chow. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for…  Read More

Memorial-Day-Barbecue|Cucumber Mint Lemonade|Lavender-Lemonade Kombucha|Grilled Sweet Onion & Arugula Salad with Grana Padana|Corn & Green Tomato Salad|Fried Chicken & Watermelon Salad|Classic Buttermilk Fried Chicken|Pineapple-Glazed Baby Back Ribs|New Orleans-Style Barbecue Shrimp

The Best Recipes for a Memorial Day Barbecue

15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer.   • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game    

4th July Recipes

25 Recipes for a 4th of July Feast

STARTERS • Grilled Pineapple Salsa • Fried Artichokes & Lemon Aioli • Baltimore-Style Crab Cakes • Avocado Salsa • Crab Rolls & Chile Sauce     BARBECUE • Pulled Pork with BBQ Sauce • Pineapple-Glazed Spare Ribs • Franklin Barbecue’s Beef Ribs • BBQ Mop Sauce & Texas Dry Rub • 12-Hour Whole Packer Brisket       SEAFOOD…  Read More

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Cornmeal-Crusted Chicken with White Barbecue Sauce

Cornmeal-Crusted Chicken & White Barbecue Sauce By Rebecca Lang While living in Birmingham, Alabama, I had my first and eye-opening taste of white barbecue sauce. To first see a barbecue sauce that’s on the opposite end of the color spectrum from the typical red varieties is intriguing. Its tart, peppery creaminess is simply wonderful. Common throughout…  Read More

Grill Recipes for Memorial Day|Grilled Creole Chicken|Aaron Franklin’s Beef Ribs|Grilled Shrimp with Rum-Guava Glaze|Grilled Peanut-Lime Cornish Hens|Grilled Peanut-Lime Cornish Hens|Grilled Lobster with Coconut-Rum Glaze & Dried Shrimp Salsa|Mexican Pork Burgers with Tomatillo-Avocado Salsa

12 Grill Recipes for Memorial Day

Grills Gone Wild I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. It’s the best part about summer. Just in time for the unofficial start of grilling season, here are 12 reasons to fire up that grill, from seafood like scallops,…  Read More

|Grilled Pineapple Salsa|Grilled Chicken Satay with Peanut Sauce|Thai-Style Spicy Grilled Beef Salad|Grilled Cornish Hens with Salsa Verde|Chicken-and-Shrimp Skewers with Peanut Sauce||Golden Coin Chicken & Shrimp Skewers||Grilled Peanut-Lime Cornish Hens|Grilled Pineapple Salsa|Grilled Lamb with Tomato Vinaigrette & Caponata|Grilled Chicken Satay with Peanut Sauce|Thai-Style Spicy Grilled Beef Salad|Smoked Raspberry-Glazed Spareribs|Grilled Mexican-Style Corn with Parmesan Mayo|Grilled Mexican-Style Corn with Parmesan Mayo|12-Hour Whole Packer Brisket|Smoked Raspberry-Glazed Spareribs|Smoked Raspberry-Glazed Spareribs|Grilled Scallops with Tomato & Red Pepper Chutney|Grilled Duck Breasts with Sake & Soy Glaze

9 Recipes for the Grill

Get Outside & Fire Up That Grill I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. When it comes to equipment, I’m currently obsessed with my Cowboy Cauldron, it’s like a barbecue pit on a tripod. It’s perfect because I can do really…  Read More

Andrew grilling chicken yakitori.

Chicken Yakitori

Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and…  Read More

Andrew Zimmern Cooks: Grilling with Fruitwood & Charcoal

Tips for Grilling with Fruitwood & Charcoal We received a lot of questions about using charcoal, wood chips and wood chunks. I prefer to use natural hardwood charcoal, lit in a charcoal chimney without lighter fluid. I use fruitwood, such as cherry or apple, when grilling or smoking chicken, fish or fruit. Soak wood chips…  Read More

Andrew Zimmern Cooks: How to Use Charcoal Chimneys

The Best Way to Start a Charcoal Grill Put down the lighter fluid. Using a chimney is the easiest and best way to light charcoal, without any toxic fumes or unpleasant flavors. All you need to do stuff some newspaper underneath the chimney, then fill it with natural hardwood charcoal. Light the paper in several…  Read More

Andrew Zimmern Grilling Recipes

Andrew Zimmern’s 4th of July Menu

My Best Recipes for 4th of July There’s no better way to celebrate America’s independence (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my top July 4th recipes, from all-American cook out classics like barbecue chicken and baked beans, to picnic perfect…  Read More

Andrew Zimmern Recipe Potato Salad

Andrew Zimmern Cooks: Potato Salad

Potato Salad By Andrew Zimmern Everyone needs a potato salad recipe in their back pocket during backyard barbecue season. I’m channeling my inner French grandmother in this version with fingerling potatoes glossed in a warm, rich bacon vinaigrette. It’s always the first thing to disappear off the potluck table… just saying. Watch Andrew make this…  Read More

Andrew Zimmern's recipe for shrimp etouffee

Andrew Zimmern Cooks: Shrimp Étouffée

Shrimp Étouffée By Andrew Zimmern Several years ago in New Orleans I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It’s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are…  Read More

Andrew Zimmern's Recipe for BBQ Shrimp

Andrew Zimmern’s 7 Ways to Celebrate Mardi Gras 

A Taste of New Orleans in Your Own Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for…  Read More

Smoked-Turkey-Legs|Chocolate Chip Cookies

Classic State Fair Dishes To Make at Home

You don’t have to battle the throngs of fairgoers to indulge in french fries and turkey legs. It’s no secret that I’m obsessed with the State Fair. I mean, 12 days of munching on the ultimate comfort foods—foot longs, turkey legs, french fries, pie—what’s not to love? Here are 10 crowd-pleasing, State Fair-inspired recipes to make at home any…  Read More

Best Cookbooks of 2015

The Best Cookbooks of the Year It seems each year there are more incredible cookbooks published than the last; it’s a tough job to whittle down the lengthy list into a handful of my favorites. This year in particular, there are several noteworthy debuts, like Aaron Franklin’s meat smoking manifesto, Michael Solomonov’s ode to Israeli cuisine,…  Read More

My Hometown: Ed Lee’s Louisville

Ed Lee’s Top Picks for Louisville You may recognize chef Edward Lee from his television appearances—Top Chef, Mind of a Chef (for which he earned an Emmy nomination), Iron Chef America, to name a few—but he’s more than a TV star. His brilliant cooking at 610 Magnolia has landed him four nominations for Best Chef: Southeast…  Read More

Zahav Lamb Shoulder||Pomegranate Molasses|Zahav Cookbook

The Zahav Lamb Shoulder

The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.…  Read More

5 Questions: Joe Carroll

Feeding the Fire When Joe Carroll opened Brooklyn’s Fette Sau in 2007, he was among the very first pioneers to bring legit barbecue to New York City. A couple years ago, the New Jersey-native expanded his operation to Philadelphia, adding a second Fette Sau to his roster of restaurants (which also includes the neighborhood steakhouse…  Read More

beef heart anticucho|

Beef Heart Anticucho

Anticucho de Corazoåln de Res By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.

Banana Pudding

Miss Myra’s Banana Pudding

This recipe is not an April Fools’ prank. Why would you think it was? Because Miss Myra never shares it…but she did with me. And when I tell you, without equivocation, that it’s the most famous, most amazing, best tasting banana pudding recipe in the world, trust me, it is. Four generations have carefully guarded this recipe…  Read More