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AZ Cooks How to Shell a Lobster

Andrew Zimmern Cooks: How to Shell a Lobster

How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more…  Read More

Andrew Zimmern Cooks Dijon Mustard Vinaigrette|Andrew Zimmern's Recipe for Dijon Mustard Vinaigrette

Andrew Zimmern Cooks: How to Make Homemade Vinaigrette

French Dijon Mustard Vinaigrette By Andrew Zimmern Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf…  Read More

Spring Produce|Pea Soup|Artichoke

12 Ways to Celebrate Spring Produce

My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And…  Read More

Asparagus|

6 Ways to Use Spring Asparagus

How to Buy & Store Asparagus Look for tight tips and small leaves on the side of the stalk that cling to its body. The cut end should be moist, not frayed, browned or dry. Spears should be smooth, not wrinkled. Storing asparagus is simple: keep them standing in a few inches of water in…  Read More

Lobster Toasts|Lobster Toast

Lobster Toasts

A New Way to Eat Lobster By Andrew Zimmern Here is a fun recipe that engages all of the senses, takes advantage of the boiled lobster boredom and is simply delicious any time of year.

Easter Recipes

A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my…  Read More

Easter Recipes

A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my…  Read More

Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette

Salty Umami Elegance For 20 years, I’ve made a hot miso sauce by beating egg yolks, miso, sugar, dashi, soy and a few secret ingredients in a double boiler. It’s my go-to sauce for grilled meats and fish—I love the salty umami elegance of it. But why it took me so long to figure out…  Read More