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Roasted Vegetable Mayonnaise

Roasted Vegetable Mayonnaise

The Perfect Seasoned Mayo By Andrew Zimmern This jazzed up vegetable mayonnaise is my go-to sandwich spread. It’s also a great dip for summer vegetables.

Andrew Zimmern's Vegetable Dip

Versatile Vegetable Dip with Badia Spices

Easy Vegetable Dip By Andrew Zimmern This super easy dip comes together in a flash and is perfect for a vegetable crudite platter, poached seafood, chicken wings, chips or french fries, and even doubles as a great salad dressing. Use any of the spice blends from my collection with Badia Spices, each one inspired by…  Read More

|Roasted Vegetable Mayonnaise|Homemade Ketchup|Bread & Butter Pickles|Roasted Red Pepper Relish|Pickled Jalapeños|Istrian Cabbage Slaw|Sauerkraut||||Pickled Jalapeños

Pimp Your Wiener

7 Ways to Pimp Your Wiener There’s nothing wrong with a classic all-beef hot dog with yellow mustard, but sometimes you wanna dress your dog to impress. So if you’re looking for a grown up wiener with bold flavors, try adding some homemade toppings. And while your guests will freak over these condiments, lets not…  Read More

Andrew Zimmern Recipe Banh Mi Burger

Andrew Zimmern Cooks: Banh Mi Pork Burgers

Banh Mi Pork Burgers By Andrew Zimmern In this recipe, I’ve turned the craveable flavors of a classic Vietnamese banh mi sandwich into a show stopping burger—a ground pork patty chock full of vegetables, herbs and aromatics, griddled and served on a bun with a schmear of spicy mayo and pâté. Watch Andrew make this…  Read More

Andrew Zimmern Cooks: Mayo-Based Dips & Sauces

Mayonnaise Dips & Sauces By Andrew Zimmern Now that I’ve taught you how to make homemade mayonnaise, here are a few ways to jazz it up for a dip, marinade, salad dressing or sandwich spread. Really, the possibilities are endless, so season to your liking with whatever herbs, citrus and spices you have on hand.…  Read More

Andrew Zimmern Recipe Crispy Crab Rolls|Andrew Zimmern Recipe Crispy Crab Rolls

Andrew Zimmern Cooks: Crispy Crab Rolls

Crispy Crab Rolls By Andrew Zimmern This dish combines my love of Asian cooking and my obsession with mid-19th century Southern country club recipes. The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. Served with a doctored Thai sweet chile sauce, it’s an irresistible snack. Watch Andrew…  Read More

Andrew Zimmern's recipe for Russian dressing

Andrew Zimmern Cooks: Russian Dressing

Russian Dressing By Andrew Zimmern Russian dressing—and yes, where I’m from, we call it Russian dressing not Thousand Island—is one of my favorite condiments. Used as a dip, sandwich spread or salad dressing, it’s piquant, balanced and delicious. I especially love it on a brisket sandwich with melted gruyere cheese. Watch Andrew make this recipe:  

Andrew Zimmern's recipe for poached shrimp remoulade

Andrew Zimmern Cooks: Poached Shrimp Remoulade

Poached Shrimp Remoulade By Andrew Zimmern I was inspired to make shrimp remoulade after a recent trip to New Orleans, where I gorged myself on this ubiquitous dish. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie…  Read More

Fried whitefish with coleslaw

Fried Whitefish with Classic Coleslaw

Lake Superior Shore Lunch By Andrew Zimmern Shore lunches and fish fries are classic Midwestern fare. Staying true to this recipe’s roots, I use Ritz Cracker bread crumbs to coat fresh filets of whitefish from the Great Lakes. Be sure to serve alongside my homemade tartar sauce and a heaping pile of classic coleslaw inspired by…  Read More

Andrew-Zimmern's-Fish-and-Chips

Traditional Fish and Chips

Pub-Style Fish & Chips By Andrew Zimmern This simple comfort food classic always hits the spot. Serve with my homemade tartar sauce, plenty of lemon wedges and malt vinegar.

Andrew Zimmern's Snackadium

Super Bowl Snackadium

An Andrew Zimmern-Style Snackadium This year we decided to ride the Super Bowl snackadium trend wave, and make the ultimate food-filled novelty snack station. And, of course, we had to attempt one that looked like the new U.S. Bank Vikings stadium. The focal point of this snackadium is my Canteen Dog—a Piedmontese beef dog topped…  Read More

Porchetta Sliders|Porchetta Sliders|Porchetta Sliders

Porchetta Sliders with Gruyere & Caramelized Onion

Mini Porchetta Sandwiches These delicious sliders make use of leftover porchetta, paired with a gooey gruyere and caramelized onions. If you don’t have porchetta, try roasted pork shoulder, ham or pulled pork.

Canteen Dogs

Andrew Zimmern’s Canteen Dog

The Ultimate Hot Dog By Andrew Zimmern Sure, this hot dog may take a little longer to put together than your average tube steak with yellow mustard, but I guarantee it’s worth the extra effort.

Esquites and Yellow Tomato Gazpacho

Esquites & Yellow Tomato Gazpacho

Esquites & Yellow Tomato Gazpacho By Tara O’Brady You’re most likely familiar with elote, slathered grilled corn on the cob in a mixture of mayonnaise, chile powder, lime, salt, and cheese that is popular in Mexico. One summer dinner when we had more than the expected number at the table and not enough cobs for…  Read More

Deviled Eggs|The Perfect Egg|Deviled Eggs

Deviled Eggs

The Perfect Deviled Eggs By Teri Lyn Fisher & Jenny Park Deviled eggs were a staple at special occasions of my youth. My mom made them simply and always the same way. I didn’t realize until later that deviled eggs can be quite nuanced when made with a little extra thought. Although I still love…  Read More

Andrew Zimmern Firecracker Shrimp

Firecracker Shrimp with Blue Cheese Dressing

Spicy. Buttery. Crispy. By Andrew Zimmern There is no better couch chow than these firecracker shrimp for March Madness. Be sure to use Crystal brand hot sauce. It’s the best supermarket bottled brand around; it’s perfectly balanced between heat, vinegary tartness and peppery flavor. Plus, it’s available everywhere. If for some reason you can’t find…  Read More

Crab Rolls

Crab Rolls with Thai Chile Sauce

Crispy Crab Spring Rolls By Andrew Zimmern The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. For a party, I fry these in an electric skillet, it’s the easiest and best way for these tasty guilty pleasures to be as fresh as possible for our guests. I…  Read More

5 Questions: David Kinch

Genius Culinary Innovation David Kinch, chef/proprietor of Manresa in Los Gatos, California, creates some of the most exciting food in America. After working in Europe, Japan and New York, the James Beard award-winning chef moved to the West Coast and opened his flagship restaurant in 2002. Four years later, Kinch famously entered into a partnership…  Read More

Fried Walleye

Fried Walleye with Homemade Tartar Sauce

Classic Fish Fry By Andrew Zimmern This traditional fried walleye would fit right in at a Friday fish fry in your neighborhood church basement. Especially popular around the Great Lakes, walleye is a fantastic freshwater fish with tender, flaky white meat that holds up to a crispy coating. Serve family style with the creamy tartar…  Read More

5 Questions: Nick Loeb

Condiment Makeover Onion Crunch creator Nick Loeb talks about the inspiration behind his crunchy condiment, his favorite Onion Crunch pairings and date night with fiancé Sofia Vergara. AndrewZimmern.com: How did you go from working at Universal Studios to developing a condiment company? Nick Loeb: Well, there was a lot in between, a 12 year gap from…  Read More

Elote|Building the grill from cinder blocks.|Lighting the cinder block grill.|Grilling time.|Making pizza.|Brazilian grill fest

Mike Brown’s Elotes

Grilled Mexican-Style Corn with Parmesan Mayo Mike Brown, of Minneapolis’ Travail and Pig Ate My Pizza, shares his recipe for this delicious grilled corn, dressed up with a killer homemade parmesan mayo. This is the best way to eat in-season summer corn. Try it at your next barbecue, it’s sure to win over your guests.

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More