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Andrew Zimmern's Recipe for Israeli Salad

Andrew Zimmern Cooks: Israeli Salad

Israeli Tomato & Cucumber Salad By Andrew Zimmern Israeli salad is a simple, healthy mixture of chopped fresh vegetables tossed with aromatic herbs, lemon juice and olive oil. In Israel and across the Middle East, every household has their own version. Don’t feel obligated to stick to this recipe, there are very few rules. Diced…  Read More

Andrew Zimmern Recipe for Zhug

Andrew Zimmern Cooks: Zhug, Israeli Hot Sauce

Zhug, Israeli Hot Sauce By Andrew Zimmern If you love spicy food, zhug is a versatile condiment you should know how to make. A mixture of chiles, lemon, garlic and herbs, this bright, citrusy hot sauce packs a punch. I always keep a batch of this in the fridge to add to skewered chicken off…  Read More

Chicken Skewers with Mediterranean Magic Seasoning

Chicken Skewers with Mediterranean Magic By Andrew Zimmern In this recipe, I marinate chicken thighs in my new Mediterranean Magic seasoning, lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a┬átomato and cucumber salad,┬átzatziki…  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 Cooks: Chicken Skewers

Chicken Skewers with Za’atar By Andrew Zimmern Here’s a peek at research and development for our Andrew Zimmern’s Canteen: Skewers concept at Minneapolis’ Target Field. In this recipe, we marinate chicken thighs in za’atar (a blend of thyme, sumac and sesame seeds that’s commonly used in Middle Eastern cooking), lemon and olive oil, before skewering…  Read More