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Dipping Sauce|

Chili Dipping Sauce with Sesame Seeds, Lime & Mint

Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can think of for…  Read More

Crispy Brussels Sprouts

Crispy Brussels Sprouts with Pickled Mustard Seeds

Crispy Brussels Sprouts with Pickled Mustard Seeds By Naomi Pomeroy I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don’t like. A certain generation of people (mine included) grew up with a poor impression of sprouts based on…  Read More

Basil Peso with Pumpkin Seeds|Pesto with Pumpkin Seeds|Pesto making|Pumpkin seed pesto|Pesto pasta

Homemade Basil Pesto with Pumpkin Seeds

Nothing beats simple, homemade pesto in the summer. Most recipes for traditional basil pesto call for pine nuts, but I’m here to make the case for pumpkin seeds. I fell in love with pumpkin seeds (pepitas) after visiting Mexico, where seeds and nuts are used in a variety of recipes, from salsas to dessert. I think pumpkin…  Read More

Pear Tarte Tatin

Pear Tarte Tatin with Anise Seed Caramel

Pear Tarte Tatin By Samantha Seneviratne If you have trepidations about pie crust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however it slumps and curves, and whatever bubbles up, the dessert is always beautiful. Rustic and lovely. Legend has…  Read More

Corey Lee's Chocolate|Benu

Chocolate With Candied Seeds by Corey Lee

Chocolate With Candied Seeds By Corey Lee For years, we served traditional molded chocolates, filled and deco­rated individually by hand. They were skillfully made, and many of our guests raved about them. Nonetheless, they always felt incon­gruous with the rest of our menu, appearing somewhat common and possibly interpreted as a platitudinal gesture that comes…  Read More

Andrew Zimmern's Pumpkin Seeds

Roasted Pumpkin Seeds

A Sweet & Spicy Fall Snack By Andrew Zimmern It’s the time of year for indulging in everything pumpkin. And while I could go without the pumpkin spice mania, I do love roasting pumpkin seeds during a night of pre-Halloween pumpkin carving with the family. More often than not, I simply add a sprinkle of…  Read More

|Frisee Salad

Frisee Salad with Candied Bacon & French Vinaigrette

Deconstructed BLT By Andrew Zimmern This is one of my favorite salads. It hits the spot any time of year, but is especially appealing when local tomatoes are in season. The sweet-savory candied bacon and ripe cherry tomatoes offer a great flavor contrast to the bitter frisee and tart vinaigrette. Everyone should have this classic…  Read More


Outrage, grief and pain over the failure to address equity issues, real justice and systemic racism is fueling a necessary movement for change across the nation. I believe in stepping up and advocating for our BIPOC and any marginalized communities. Let’s dismantle these oppressive systems. I am listening and learning, and will amplify and donate

Mother’s Day Shakshuka

Shakshuka By Andrew Zimmern A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, spicy tomato and red pepper sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Watch me make this live on Instagram:…  Read More

Aunt Suzanne’s Caramel Pecan Bars

A Simple, Foolproof Treat By Andrew Zimmern Everyone is baking these days, myself included. I venture to guess that it’s because the category represents the ultimate comfort food: A warm crusty bread, perfect cookies, or these simple bars my Aunt Suzanne makes all the time. I just made this batch, and turned her notes into…  Read More

Introducing my new MSNBC show, What’s Eating America

Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at…  Read More

Glazed Carrots with Hot Madras Curry

Curry-Glazed Carrots By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.

The Farmed Fish Dilemma Solved

Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured…  Read More

Andrew Zimmern's Pork Ribs with Sauerkraut

Pork Ribs with Sauerkraut, Cabbage and Apples

Pork Ribs with Sauerkraut, Cabbage and Apples By Andrew Zimmern This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly…  Read More

Andrew Zimmern’s Favorite Foods at the Minnesota State Fair

What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t…  Read More


About Andrew Zimmern An Emmy winner and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. In February 2020, Andrew returned to television with What’s Eating America, which premiered on MSNBC, and in 2021, he will premiere Family Dinner on


Alliance of World Explorers, Volume One AZ and the Lost City of Ophir Winner of the Gold IPPY in Juvenile Fiction! Twelve-year-old AZ dreams of becoming the world’s greatest explorer. Instead, he’s stuck in summer school with just Odd Uncle Arthur for company. Little does AZ know that this summer will be his most thrilling—and

#AZWorldExplorer Instagram Giveaway!

Read AZ and the Lost City of Ophir, and share your pics for a chance to win. I am thrilled with the positive response I’ve received about my new kids book, AZ and the Lost City of Ophir, the first novel in the Alliance of World Explorers series for middle-grade readers. It’s a rip-roaring, Indiana…  Read More

Andrew Zimmern's Recipe for Broiled Shrimp with Tomatoes and Feta

Andrew Zimmern Cooks: Garides Saganaki (Shrimp with Tomatoes & Feta)

Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:

Big Food Truck Tip with Andrew Zimmern Series Premiere

Big Food Truck Tip Premieres Wednesday, September 19th at 10/9pm CT on Food Network I can’t wait to share my new series with you, Big Food Truck Tip, premiering on Food Network with back-to-back episodes on Wednesday, September 19th at 10/9pm CT. Join me as I travel the country in search of passionate food truck…  Read More

Why Andrew Zimmern Loves the Minnesota State Fair

What is so great about the Minnesota State Fair? I’m sure you’ve heard me wax poetic about the food at the fair, but honestly, it’s the people that make me want to visit all 12 days. From the animal barns and seed art to bundt cakes and machinery hill, there’s much more to the fair…  Read More

Andrew Zimmern Recipe Mexican Grilled Cheese

Andrew Zimmern Cooks: Mexican-Style Grilled Cheese

Mexican-Style Grilled Cheese By Andrew Zimmern Often used for quesadillas, Oaxacan string cheese is a mild mozzarella-like cow’s milk cheese that melts beautifully. It’s the perfect choice for this gooey grilled cheese sandwich, paired with leftover pork, onion and fresh tomatillo salsa. Watch Andrew make this recipe: