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Charred Eggplant Dip with Moroccan Moon Seasoning

Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If you don’t have…  Read More

Vegetable Lentil Curry with Madras Curry Seasoning

Vegetable Lentil Curry By Andrew Zimmern 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 vegetables you have in the fridge combined with a nutrient dense legume like lentils for a…  Read More

Andrew Zimmern's Chicken Parmesan

Andrew Zimmern Cooks: Chicken Parmesan

Classic Chicken Parmesan By Andrew Zimmern This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil.…  Read More

Andrew Zimmern Recipe Smoky Eggplant Dip

Andrew Zimmern Cooks: Charred Eggplant Dip

Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If…  Read More

Andrew Zimmern Recipe Pizza Sauce

Andrew Zimmern Cooks: Pizza Sauce with Peter Campbell

Pizza Sauce Recipe by Peter Campbell It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef/owner of Minneapolis’ Red Wagon Pizza Co., to share his tips for creating restaurant quality pizza at home. The sauce is one of the most important elements of the pizza. If you have…  Read More

Andrew Zimmern Recipe Vegetable Lentil Curry

Andrew Zimmern Cooks: Vegetable Lentil Curry

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

Andrew Zimmern's recipe for fried yellowtail snapper

Andrew Zimmern Cooks: Fried Whole Yellowtail Snapper

Fried Whole Yellowtail Snapper By Andrew Zimmern In this country, we tend to eat the same fish over and over again, overfishing some species almost to the point of extinction. The easiest way to become a more sustainable seafood eater is to expand your repertoire and consume smaller whole fish. Plus, cooking head on, bone-in…  Read More

Where to Eat in Rio de Janeiro

My Top Restaurant Recommendations for Rio Rio de Janeiro has a beat all its own; it’s a city that moves you. From Sugarloaf Mountain to Copacabana Beach, it’s easy to see why Rio is one of the most visited cities in the Southern Hemisphere. Cantinho das Concertinas The large CADEG market is filled with hundreds…  Read More

Taste Atlas: Buenos Aires

Devour Buenos Aires A Latin American city heavy with European influences, Buenos Aires is the best of both worlds. Equally confident and classy, there’s no question why it’s the most visited South American city. A unique cultural life thrives here, from the old-timey cafes, European architecture and bustling streets to the devoted soccer fans and…  Read More

7 Real-Deal, Farm-to-Table Minnesota Restaurants

Minnesota Restaurants Supporting Local Farms I love all four seasons, but there are few greater things in life than the first days of a Minnesota spring. We love celebrating another winter survived, and if you’re anything like me, food plays a huge role. I can’t wait until restaurants unveil their spring menus, teeming with fresh…  Read More

Country Club Salad

Country Club Salad with Two Dressings

Here’s a recipe everyone needs in their back pocket. By Andrew Zimmern It’s simple and easy and looks great on a platter. For this country club salad, I cut several heads of young local romaine lettuce (iceberg in a pinch) in halves, trimmed and arrange them on a platter. I garnish them with sliced cherry…  Read More

Andouille

Andouille, Crab, Crayfish & Oyster Gumbo

A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do…  Read More