Roasted Duck with Caraway & Orange By Andrew Zimmern When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at the amazing Czech and Eastern European restaurants that helped define our neighborhood for generations. We always ordered the Bohemian duck, which is simply roasted… Read More →
The BEST Chocolate Chip Cookies By Andrew Zimmern I have a different approach to the classic chocolate chip cookie: I like to add pieces of toasted pecans and favor chips over chocolate chunks or chopped chocolate shards. I prefer cookies that are crispy on the edges and soft in the middle. After much experimentation, I… Read More →
Slow Roasted Salmon with Preserved Lemon Vinaigrette By Andrew Zimmern Slow roasting in olive oil is a foolproof cooking method that results in silky, tender and moist salmon. Gently poached in a 200-degree oven, it’s a low maintenance technique for perfectly cooked fish. Served on top of seared avocado and drizzled with a preserved lemon… Read More →
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 →
Partnering with All of Us Travel I spend close to 250 days out of every year on the road and I’m a strong believer in the transformative power of travel. Nothing challenges your perspective or opens your heart and mind to humanity like travel. We become our best selves on the road, culturally curious and acutely… Read More →
Ginger Scallion Noodles By Andrew Zimmern If you love to cook, you should learn how to recreate the tent poles of culinary wisdom from cultures around the world, starting with these addictive ginger scallion noodles. This recipe has the hallmarks of classic Shanghai-style scallion noodles mixed with Japanese-style charred scallion noodles with tsukemono pickles. It… Read More →
Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted eggplant. I adore eggplant and make this dish all the time as part of a multi-course spread or just by itself alongside a bowl of steamed… Read More →
Pork Belly 101 By Andrew Zimmern Roasted pork belly is one of the most unctuous, delicious dishes that you’ll ever eat. To achieve a meltingly tender piece of pork crowned with crispy skin requires a multi-day process, but don’t let that scare you, it’s a simple technique. Serve it with bao, or on its own,… Read More →
Chicken Paillard with Panzanella Salad By Andrew Zimmern Panzanella salad perched atop grilled chicken paillard is an old-school recipe I used on restaurant menus in the 80s—proof that good food never goes out of style. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest!
Ginger Scallion Oil Dipping Sauce By Andrew Zimmern Chopped scallions, grated ginger and salt are combined with heated peanut oil to create this flavorful dipping sauce—the perfect complement to my Hainanese chicken rice. This sauce is so easy to throw together and pairs well with a piece of grilled meat or fish, noodles, dumplings or… Read More →
Hot Sesame Oil Dipping Sauce By Andrew Zimmern This dipping sauce uses hot sesame oil to coax the flavor out of ginger, garlic and Szechuan peppercorns. It goes well with my Hainanese Chicken Rice, on pork, chicken, fish or beef. You’re going to love it. Watch Andrew make this recipe:
Soy & Ginger Dipping Sauce By Andrew Zimmern This scallion, soy, cilantro and ginger dipping sauce is wonderful with dumplings, poached chicken or fresh egg noodles. If I have a lot of it left over, I use it as a marinade for chicken. Watch Andrew make this recipe:
Hainanese Chicken Rice with 3 Dipping Sauces By Andrew Zimmern A popular dish in southern China and Southeast Asia, Hainan-style chicken and rice is a dish I crave often—and I’m not the only one. The ginger-scented, perfectly poached chicken served with fatty, unctuous rice seems to have developed a cult following over the years. I… Read More →
The Best Snack Mix Ever Invented By Andrew Zimmern It’s hard to improve on something like homemade Chex mix, but everything’s better with bacon candy—you can’t argue with that. I’ve added spiced nuts and lots of candied bacon to Chex and bagel chips, creating a symphonic blend of crunchy, salty, sweet and savory. This recipe… Read More →
Twice-Fried Crispy Shallots By Andrew Zimmern Just like good French fries, shallots are best fried not once, but twice. Cook them the first time at a low temperature, allowing the shallots to release their moisture and soften. Raise the temperature and fry them again for just a few seconds, and the shallots will brown and… Read More →
Creamy Corn Pasta with Crispy Shallots By Andrew Zimmern All great recipes have contrasting textures and complementary flavors. This creamy corn pasta checks all of the boxes—with sweet corn, spice from chile flakes and lots of black pepper, acidity from fresh tomatoes, and a topping of crunchy fried shallots and the salty kiss of pecorino… Read More →
What is Huitlacoche? Easy to identify from its grey kernels, huitlacoche is a fungal mold that grows on corn. Often called corn smut or Mexican truffle, it’s considered a delicacy with its uniquely sweet, earthy, funky, antique corn flavor. Use the huitlacoche to season soups, saute it with vegetables, stuff it in a quesadilla or… Read More →
Brisket Nachos with Tomatillo-Avocado Salsa By Andrew Zimmern One of the easiest and most satisfying ways to utilize leftover brisket is to make a big platter of these insanely delicious nachos. Your friends will go crazy when you put these out on game day with a pitcher of margaritas…. be prepared to make a second… Read More →
The Best Latke Recipe By Andrew Zimmern Topped with leftover slices of brisket, these potato pancakes will blow your mind. For me, making latkes has always been a family activity. I first made these with my grandmother when I was 4 years old. I had my son squeezing potatoes for me when he was 3.… Read More →
My Ultimate Brisket Sandwich By Andrew Zimmern Building the perfect sandwich is all about finding the right balance of flavor and texture. Brisket is a fatty, rich meat, so you need to add enough acidity and sweetness to create the best bite. With homemade pickled jalapenos, a pleasantly piquant Russian dressing, sweet and sour koolickles… Read More →
Brisket Hash with Fried Eggs By Andrew Zimmern We all lead busy lives, so it never hurts to do a little meal prep on Sunday to make weekday meals a breeze. Braise a whole brisket over the weekend, and you can cook a hearty brisket chili on Monday and this classic hash on Tuesday. Who… Read More →
Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.
Braised Brisket with Fennel & Onions By Andrew Zimmern This classic braised brisket is a riff on my grandmother’s recipe. It was one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender.… Read More →
Join me in the kitchen for #BrisketWeek! I’m sharing my go-to brisket recipe, one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender. I like to cook a whole brisket because the… Read More →
Braised Shellfish 101 By Andrew Zimmern Mussels fra diavolo is a classic, simple shellfish braise loaded with tomato sauce, shallots, garlic and lots of parsley. Be sure to serve with plenty of crusty bread, because the scarpetta, or the ritual of mopping up the remaining sauce in the bowl, is one of the great moments… Read More →
Basic Tomato Sauce I am a huge believer in culinary literacy. Everyone should know how to make a simple tomato sauce because there are so many ways to use it in the kitchen. The best part? This recipe only takes about 20 minutes from start to finish. Once you master the basic recipe, feel free… Read More →
Mixed Berry Crumble By Andrew Zimmern One morning several years ago, I was set up in the kitchen to bake a dessert as my contribution for a family dinner. My son begged me to make cookies, but I had a berry crisp in the works, so a compromise was made and this recipe was born.… Read More →
Japanese-Style Grilled Red Snapper By Andrew Zimmern One of the great traditions in Japanese cookery is robata, or cooking over an open grill with binchotan charcoal. It’s a great technique for cooking red snapper. Paired with my favorite dipping sauce for Japanese-style grilled fish—a mix of soy, lemon, scallion and daikon radish—it doesn’t get much… Read More →
Chicken Thighs & Livers with Yakitori Sauce By Andrew Zimmern The secret to making authentic izakaya-style Japanese chicken skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and mirin. I like to cook the skewers on a tabletop grill with binchotan, a charcoal made of compressed… Read More →
Tune in for Bizarre Foods: Paul Revere’s Midnight Ride Aug. 29 at 9|8c on Travel Channel The midnight ride of Paul Revere marked the beginning of a war that changed our world forever. On this episode of Bizarre Foods, I’m following in the footsteps of this great patriot, revealing layers of history and food traditions… Read More →
