Charred Leeks with Calamansi Vinaigrette & Blistered Tomatoes
By Andrew Zimmern
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Searched for: tomatoes
Pasta with Mozzarella, Basil & Tomatoes Recipe
Pasta with Mozzarella, Basil & Tomatoes This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. I love topping mine with freshly grated Parmesan cheese. It’s an easy dinner (vegetarian, too!) you’ll return to all summer long. Reasons I love this easy pasta recipe: It can be served… Read More →
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:
Andrew Zimmern Cooks: Salmon Burgers with Roasted Tomatoes & Avocado
Salmon Burgers with Roasted Tomatoes & Avocado By Andrew Zimmern This simple recipe allows the flavor of the salmon to shine. I prefer to use fresh salmon, as opposed to canned salmon, the extra effort and cost is worth it for a better tasting burger with a superior texture. I top my salmon burgers with oven… Read More →
Oven-Dried Tomatoes
Tomato Flavor Bombs By Andrew Zimmern Here’s one irresistible way to use up and preserve that bucket of tomatoes you bought at the farmers market last weekend. Roasting the tomatoes at a low temp for several hours intensifies the flavor. Put these oven-dried tomatoes in salads or sautés; puree for homemade tomato paste and sauces;… Read More →
Andrew Zimmern’s Best Recipes for Peak Summer Tomatoes
15 Recipes for Summer’s Tomatoes From the teensiest of cherry tomatoes to giant beefsteaks and gorgeous heirloom varietals, now is the time to fill up on real tomatoes—you know, the ones with actual flavor, from your garden or the farmers market, the kind that’ve never been refrigerated. When tomatoes are at their peak, my favorite… Read More →
Broiled Shrimp with Tomatoes & Feta
Broiled Shrimp with Tomatoes & Feta 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.
5 Tips for Cooking with Tomatoes
Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes can take up to twenty percent more cooking time than beans without tomatoes. If you have some unusually highly acidic tomatoes and you want a… Read More →
Matthew Accarrino’s Baked Ricotta with Cherry Tomatoes
Baked Ricotta with Cherry Tomatoes & Pignoli Granola By Matthew Accarrino
Goat Butter Burger with Mushrooms & Oven-Dried Tomatoes
The Best Cabrito Burger By Andrew Zimmern Americans need to eat more alternative proteins—it’s healthier and better for our planet, plus it’s economically and culturally sustainable. This recipe is inspired by the goat butter burger we serve on my food truck. I might be biased, but that burger is one of the best things I’ve… Read More →
Jenn Louis’ Braised Chicken with Tomatoes, Chilies & Crema
What I’m Craving After a Long Shift By Jenn Louis
Raquel Pelzel’s Balsamic-Glazed Lamb Meatloaf with Sun-Dried Tomatoes & Basil
Not Your Mom’s Meatloaf By Raquel Pelzel
Grilled Quail Noodle Salad Recipe
Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.
Striped Bass with Tomato Soup and Rouille
A Provençal Meal from my Childhood By Andrew Zimmern Grilled striped bass with tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce often served with bouillabaisse. This is a meal inspired by summers I spent on the coast with my dad. In this episode of Wild Game Kitchen, I’ll demonstrate how… Read More →
Creole Halibut with Dirty Rice
Delicious Creole Combination By Andrew Zimmern In this episode of Wild Game Kitchen, I’ll teach you how to break down a whole halibut before and poach the filets in a creole-style tomato roux. I’m serving it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.
Braised Antelope Stew Recipe
Hearty Antelope Stew with Spaetzle By Andrew Zimmern In this episode of Wild Game Kitchen, I’m utilizing an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. First, I butcher the antelope leg, then braise the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. I pair the hearty… Read More →
Wild Boar Ragu Recipe
Classic Northern Italian Wild Boar Ragu By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing a traditional Northern Italian-style wild boar ragu. I’ll show you how to butcher the boar shoulder, then simmer it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta.
Learn to Mince with this Beef Tartare with Frizzled Shallots Recipe
Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?… Read More →
Wild Duck Gumbo with Crispy Duck Breasts Recipe
Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to… Read More →
Learn to Chop, Dice and Mince with this Steakhouse Chopped Salad with Green Goddess Salad Recipe
Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, it’s an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video: Gyuto aka… Read More →
Grilled Deviled Chicken Thighs With Mint-Yogurt Sauce Recipe
I recently shared this grilled chicken recipe with People magazine, and it’s a big winner. This grilled chicken recipe highlights all the flavors: sour, salty, bitter, sweet and spicy. It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce. Serve it with homemade… Read More →
Learn to Slice and Chop with this Gorgeous Rustic Vegetable Tian Recipe
Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning… Read More →
My Friend’s Mom’s Sauce, aka the Best Red Sauce Recipe I’ve Ever Had
This is my version of the Cataldo family’s famous “Mom’s Sauce” recipe. I tried it when I was shooting an episode of Family Dinner. Generations of Cataldos have grown up in their family pork store in Massapequa, NY. And every Monday, the family gathers to catch up, let the kids play together and enjoy a traditional family… Read More →
Grilled Pork Kebabs
Easy Grilled Pork Kebabs By Andrew Zimmern In this recipe, I marinate pork in my new Citrus Herb seasoning, Greek yogurt and lemon, before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with a tomato and cucumber salad and tzatziki sauce.
Curried Chicken Salad
By Andrew Zimmern
Extra Crispy Grilled Cheese & Cream of Tomato Soup
Extra Crispy Grilled Cheese Sandwich & Cream of Tomato Soup Grilled cheese and tomato soup go together like Prince and Purple Rain. For this quintessential pairing, I like to double down on the tomato flavor by adding thinly sliced roasted tomatoes to my sandwich, before schmearing it with mayo and toasting in a pan with… Read More →
Summer Squash Pasta with Brown Butter & Lemon
Summer Squash Pasta with Brown Butter & Lemon A fresh and bright pasta that uses seasonal ingredients like summer squash. You can use any sort of zucchini, my favorite being gold bar squash. Please note: the smaller the better when it comes to these squash. When they get big (you know– like when they are… Read More →
Sweet Corn Succotash with Pan Con Tomate
By Andrew Zimmern The end of summer in Minnesota means prime tomato and corn season! This sweet corn succotash with pan con tomate is the perfect way to cap off an amazing harvest season and highlight the produce at its peak flavor. Like this recipe? Save it Pinterest!
Ham & Cheese Auflauf
By Andrew Zimmern I already taught you how to make sweet auflauf pancakes with berries, but get ready to take it to the next level with this savory auflauf filled with melty gruyère cheese and country ham. Add your béchamel sauce and onions and watch it grow up the sides of the pan to form… Read More →
Turtle Lake Park Salad
By Andrew Zimmern This week, we are making a Vietnamese salad you compose and serve in a plastic bag! It’s a delicious, easy recipe I learned about on a visit to Ho Chi Minh City and it really hits the spot in this heat wave.