By Andrew Zimmern I can’t think of a better game day or cocktail party appetizer than these retro meatballs. With a sticky, sweet-and-sour pineapple glaze, they remind me of the 60s, when the tiki bar trend really flourished in New York City. The key to keeping these tender is to not overwork the mix of… Read More →
This dish was served at the original Ritz Carlton NYC and Maxwell’s Plum, a recipe adapted from Louis Diat’s original notes. This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve loved and lost.
Adapted and interpreted from Luchow’s Cookbook This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve loved and lost.
By Andrew Zimmern Okonomiyaki is a savory and delicious Japanese pancake that I first had on the streets of Osaka. Use cabbage as a base, and add shrimp, bean sprouts and kimchi… top with Bulldog Sauce, Kewpie Mayo, bonito flakes and some of my secret macadamia nut crumble recipe.
By Andrew Zimmern For a Sweet Rosh Hashanah!
Summer Squash Pasta with Brown Butter & Lemon This is 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… Read More →
By Andrew Zimmern I’m obsessed with fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home. Kimchi is a staple of Korean cuisine, a traditional dish of fermented vegetables. This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive. I’ll eat it on anything.
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!
Family Dinner with Andrew Zimmern In Family Dinner, Andrew Zimmern visits families across America to explore how the cultural, regional, and historical facets of who we are inform what and how we eat, and all the ways food brings people together. Watch Family Dinner on Magnolia Network, or stream on Max and Discovery+
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 →
By Andrew Zimmern Béchamel sauce is a classic sauce made from only a few ingredients. Learn how to make a creamy, rich béchamel and you’re on your way to making tons of delicious recipes that call for it, including mac and cheese, lasagna, and soufflés. Watch Me Make a Bechamel Sauce:
By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking these buckwheat noodles for years, and though my version isn’t “authentic”, I think it’s a fantastic twist on a Japanese staple. So sometimes I make this as is…and often… Read More →
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.
By Andrew Zimmern Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal. Like this post? Save it on Pinterest!
By Andrew Zimmern
By Andrew Zimmern
Grilled Baby Gem Lettuce Salad By Andrew Zimmern This is my new favorite variation on Caesar salad… grilled baby gem lettuce with an umami-rich anchovy vinaigrette and lemony garlic breadcrumbs. I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight charry flavor. Try it out and let… Read More →
By Andrew Zimmern
By Andrew Zimmern
By Andrew Zimmern
By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and… Read More →
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 →
Blended Mai Tai By Andrew Zimmern
Grilled Skirt Steak with Rum Sauce By Andrew Zimmern
Taiwanese Beef Noodle Soup By Andrew Zimmern
By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.
Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →
By Andrew Zimmern
By Andrew Zimmern This is a light, refreshing and fun way to celebrate the season’s rhubarb. Not to mention it is a stunner! It’s so easy, yet impressive. Feel free to use red snapper, bay scallops, shrimp, clams and oysters, as an addition or substitution for the scallops.
By Andrew Zimmern I set my culinary calendar for spring’s soft-shell crabs and eat them as often as I can. When blue crabs shed their shells they are entirely edible, legs and all. The saline brightness is almost oyster-ish in its flavor, the textures are singular and the meat is sweet as candy. When they… Read More →
