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Searched for: chicken stock recipe

Chicken Piccata Meatballs

Chicken Piccata Meatballs By Andrew Zimmern If you love the citrusy, briny punch of a classic Italian-American chicken piccata, this recipe is meant for you. The easy chicken meatballs are made with my Italian Seasoning, exploding with the rich flavors of basil, oregano, garlic, shallot and chiles. Serve them over pasta with a generous showering…  Read More

Tomato Orzo Pilaf Recipe

Tomato Orzo Pilaf By Andrew Zimmern This super easy side dish is my favorite pairing for broiled salmon with blue cheese, lemon and dill.

How to Carve a Roasted Chicken with Kitchen Shears

Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a…  Read More

Andrew Zimmern's Wild Duck Gumbo Recipe

Wild Duck Gumbo with Crispy Duck Breasts Recipe

Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to…  Read More

Easy Moroccan-style Sheet Pan Chicken Recipe

This Moroccan-inspired sheet pan chicken recipe is an easy and flavorful weeknight meal. Made with my Grill Magic Badia seasoning, this meal is loaded with North African flavors of the spice market. It transforms a ho-hum dish to a miraculous one. This recipe serves four, and only uses one pan, leaving minimal dishes to deal…  Read More

Cold somen noodles

Cold Somen Noodles Recipe

By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking these buckwheat noodles for years, and though my version isn’t “authentic”, I think it’s a fantastic twist on a Japanese staple. So sometimes I make this as is…and often…  Read More

Andrew Zimmern's Italian Wedding Soup

Italian Wedding Soup Recipe

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 Badia Italian Seasoning for an extra flavor boost. I think escarole adds a nice bitterness and…  Read More

Andrew Zimmern Recipe Vegetable Lentil Curry

Vegetable Lentil Curry Recipe with Madras Curry Seasoning

Vegetable Lentil Curry By Andrew Zimmern This vegetable lentil curry is nutritious, wholesome and a great way to feed lots of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover vegetables you have in the fridge combined with a nutrient dense legume like lentils for a delicious…  Read More

Andrew Zimmern's Tagine Recipe

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's Recipe for Buttermilk Panna Cotta

Mother’s Day Recipes

Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 10 surefire ways to celebrate the mothers in your life.   Salad with Poached Eggs & Bacon Vinaigrette It’s…  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 Grilled Seafood Paella|Andrew Zimmern with grilled paella

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

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 Recipe Chicken Pot Pie

Andrew Zimmern Cooks: Chicken Pot Pie

Chicken Pot Pie By Andrew Zimmern This is the chicken pot pie of your dreams. Creamy, rich and flavorful, it’s the homey, comfort food classic that everyone in the family craves. It’s also a great way to utilize leftovers—the recipe would be equally delicious with last night’s roasted turkey, pork or lamb, alongside whatever veg…  Read More

Andrew Zimmern Recipe Vegetable Lentil Curry

Andrew Zimmern Cooks: Vegetable Lentil Curry Recipe

Vegetable Lentil Curry By Andrew Zimmern Inspired by my dear friend, the brilliant chef and humanitarian José Andrés, here is my #RecipeForDisaster. This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover…  Read More

Posole Recipe

Posole By Andrew Zimmern Hominy is the star of posole, a hearty Mexican stew loaded with chiles. While canned hominy is readily available, dried white corn hominy from Rancho Gordo has a superior flavor and toothsome texture that I love. I’ve long sung the praises of Rancho Gordo’s top quality products, and this heirloom prepared…  Read More

Andrew Zimmern's recipe for chicken stock

Andrew Zimmern Cooks: Crock-Pot Chicken Stock

Crock-Pot Chicken Stock By Andrew Zimmern An essential building block of cooking that can transform the flavor of a dish, chicken stock is the single greatest ingredient you can make in your kitchen. Using a crock pot is a no-hassle way to cook stocks, simply load it up, set it to 200 degrees and let…  Read More

Andrew Zimmern's Shellfish Stock

Andrew Zimmern Cooks: Shellfish Stock

Homemade Shellfish Stock By Andrew Zimmern Always, always, always save your leftover shells and bones in bags in your freezer to make rich, homemade stocks and broths. It’s an ingredient that is guaranteed to take your cooking to the next level. Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp…  Read More

Andrew Zimmern Breaks Down a Whole Chicken

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: Chicken Lollipops

How to Make Chicken Lollipops Looking for a fun presentation for chicken wings or legs? Learn how to make chicken lollipops, an easy frenching technique where you scrape the meat away from the bone to create a lollipop shape. The chicken will be more succulent and easy to eat with its bone handle. Learn how…  Read More

Andrew Zimmern's Tagine 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's Hainanese Chicken Recipe

Andrew Zimmern Cooks: Hainanese Chicken Rice

Hainanese Chicken Rice with 3 Dipping Sauces By Andrew Zimmern A popular dish in southern China and Southeast Asia, Hainan-style chicken and rice is a dish I crave often—and I’m not the only one. The ginger-scented, perfectly poached chicken served with fatty, unctuous rice seems to have developed a cult following over the years. I…  Read More

Andrew Zimmern's Brisket Chili Recipe

Hearty Brisket Chili Recipe

Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.  

Andrew Zimmern's Recipe for Asopao with Chicken and Shrimp|Andrew Zimmern's Recipe for Asopao with Chicken and Shrimp

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

Andrew-Zimmern's-French-onion-soup-burgers

French Onion Soup Burgers Recipe

French Onion Soup Burgers By Andrew Zimmern In this recipe, I top a beef patty with the trademark flavors of a great French onion soup—soft, caramelized onions cooked with tomato and red wine, and a healthy dose of melted Gruyere cheese. It’s an irresistible combination you’ll want to make over and over again.

Morimoto's Japanese-style Chicken & Dumpling Soup

Morimoto’s Japanese-Style Chicken and Dumpling Soup

Quintessential Grandmother Cooking at its Best By Masaharu Morimoto This is the Japanese equivalent of Jewish penicillin, also known as chicken noodle soup. Instead of chicken broth, we use smoky dashi, and instead of noodles, we make cool, craggy gnocchi-like dumplings out of just flour and water. Every family throughout the countryside has its own…  Read More

Morimoto's Dashi Stock|Morimoto's Dashi Stock|Mastering the Art of Japanese Home Cooking by Masaharu Morimoto

How to Make Chef Morimoto’s Dashi Stock

Japan’s Legendary Super Broth By Masaharu Morimoto Japan’s legendary super broth is the key to simple home cooking that has deep, satisfying flavor. It requires just fifteen minutes and two ingredients that last virtually forever in your pantry and are easier than ever to find. I can’t think of a better use of your time…  Read More

Chicken paella|Curate Cookbook

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

Chicken stock||Chicken Stock

How to Make the Best All-Purpose Chicken Stock

An Essential Building Block of Cooking By Andrew Zimmern For my all-purpose chicken stock, I like to use a mixture of raw and roasted chicken bones for the perfect balance between light and dark stock. It’s liquid gold. Once you know how to make chicken stock properly, you can apply that technique to other stocks…  Read More