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Searched for: chicken stock recipe

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 (find it here), 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…  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 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 sure fire 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

Posole Recipe

Posole By Andrew Zimmern Hominy is the star of posole, a hearty Mexican stew loaded with chiles. And while canned hominy is readily available, this 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…  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 it…  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 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 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


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

indian-recipes|Crispy Soft-Shell Crabs with Bangalore-Style Dipping Sauce|

Andrew Zimmern’s Easiest Indian Recipes to Make at Home

Exploring Indian Cuisine in Your Own Kitchen Insanely complex and varied, Indian food is one of my favorites. And while it can be intimidating for the home cook, these recipes are a cinch once your pantry is stocked with the right spices. From classic saag paneer to a fast weeknight vegetable curry, here are 8 Indian…  Read More

Dashi-Braised Chicken Thighs

Dashi-Braised Chicken Thighs

Dashi-Braised Chicken Thighs By Jennifer McGruther From time to time, my family sits down to a dinner of these chicken thighs, slowly braised in dashi, sprinkled with green onions and sesame seeds and served with bowls of steamed rice and vegetables. Chicken thighs benefit from the long, slow process of braising that cooks them to a…  Read More

Andrew Zimmern's Crab Cakes

Top 5 Most Popular Recipes

My Most Popular Recipes Ever From addictive sticky chicken wings to the most perfect key lime pie I’ve ever tasted, here are five tried-and-true recipes that I make all of the time. Turns out, you all love them as much as I do.   1. One-Pot Chinese Chicken Wings I first had this dish in…  Read More

Beer Battered Chicken Sandwich. For the Fried Chicken book. PHOTO BY JOHN LEE COPYRIGHT 2014 JOHN LEE PICTURES|

Beer-Battered Chicken Sandwich

Beer-Battered Chicken Sandwich By Rebecca Lang Nearly everyone loves a fried chicken sandwich. This version does not disappoint. Choose a malty ale, such as Bell’s Best Brown, or a good seasonal beer from your favorite local brewery. A rich, caramel-kissed brew helps the flavors hold up all the way through frying. This batter is light…  Read More

Andrew Zimmern's Cuban-Style Grilled Chicken

Grilled Cuban-Style Creole Chicken

Grilled Cuban-Style Creole Chicken By Andrew Zimmern This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa,  guacamole and plenty of rice.


Helga Jönsson’s Roast Chicken

My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d…  Read More

Chicken with black limes|

Chicken with Black Limes

Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India, and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They’re citrusy,…  Read More


Chicken Stir-Fry with Celery + Peanuts

Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew…  Read More

Kung Pao Chicken wings

Dale Talde’s Kung Pao Chicken Wings

Salty, Spicy, Tangy Goodness One night at his eponymous Brooklyn restaurant, former Top Chef contestant Dale Talde tasked his cooks with replicating the Americanized version of kung pao that they all jones for after grueling double kitchen shifts. When nothing but a hit of salty, spicy, tangy goodness will do, this should be your go-to…  Read More

PALEO HACK: Creole Chicken with Coconut Cauliflower Rice

Creole Comfort Food, Paleo-style By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors, and only a few minor changes make it Whole30 compliant. Served with sweet-and-spicy cauliflower rice (adapted from Melissa Joulwan’s delicious rice pilaf recipe) that’s loaded with coconut, jalapeños, pistachios (or almonds– you pick) and raisins, the rich…  Read More