An Essential Building Block of Cooking By Andrew Zimmern For my all-purpose chicken stock, I like to use a mixture of raw and roasted chicken bones for the perfect balance between light and dark stock. It’s liquid gold. Once you know how to make chicken stock properly, you can apply that technique to other stocks… Read More →
A Holiday Tradition By Andrew Zimmern A traditional casserole made with egg noodles or potatoes, kugel is a mainstay of the Jewish holiday menu. There are hundreds of variations to the dish, and if you grew up eating it you’d probably bet on the fact that your family’s recipe was the only one worth eating—and… Read More →
Exploring Indian Cuisine in Your Own Kitchen Insanely complex and varied, Indian food is one of my favorites. And while it can be intimidating for the home cook, these recipes are a cinch once your pantry is stocked with the right spices. From classic saag paneer to a fast weeknight vegetable curry, here are 8 Indian… Read More →
5th Annual Farm to School Community BBQ The 5th Annual Farm to School Community BBQ is on September 22, 2016 from 4:30-7:00PM at the Culinary Center (812 North Plymouth Avenue, Minneapolis). The BBQ is a fun opportunity for students, families, and community members to meet the farmers who grow our food and the chefs who inspire the recipes! It’s a great… Read More →
A Nashville Institution Located in Nashville’s Germantown neighborhood on the bottom floor of a 150-year-old Victorian house, Monell’s is an old-world charmer serving the Southern comfort food of your dreams. Diners share large communal tables and a seemingly endless parade of family-style food, so be prepared to get to know your neighbors. And never fret, if… Read More →
You don’t have to battle the throngs of fairgoers to indulge in french fries and turkey legs. It’s no secret that I’m obsessed with the State Fair. I mean, 12 days of munching on the ultimate comfort foods—foot longs, turkey legs, french fries, pie—what’s not to love? Here are 10 crowd-pleasing, State Fair-inspired recipes to make at home any… Read More →
A Local’s Top Recommendation for Medellin Tune in for Andrew Zimmern’s Driven by Food: Medellin, Tuesday August 30 at 9|8c on Travel Channel. Nestled in the gorgeous Aburra Valley in northwestern Colombia, Medellin has come a long way since it was dubbed the most dangerous city in the world during the reign of Pablo Escobar.… Read More →
The Best Thing I Ate Last Week By Andrew Zimmern I wait all year for the first foot long hot dog from my favorite booth. The first bite is a toe curler. The snap of the skin, the peppery frank, the well done caramelized onions and kraut. It’s simply the best bite of the year… Read More →
Eat Andrew Zimmern’s favorite fair foods and share your pics for a chance to win. There’s a reason Andrew finds himself at the Minnesota State Fair for every one of its 12 days: the food. Sure, every year brings new booths to peruse and novelties to try, but nothing beats traditional state fair chow from… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
Where to Eat at the Minnesota State Fair I love the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, serving all types of novelty deep-fried on-a-stick creations, but I’m a traditionalist when it comes to state fair chow. What’s the key… Read More →
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 →
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 desserts. I… Read More →
Andrew Zimmern’s Driven by Food kicks off in Rio de Janeiro on Tuesday, August 16 at 9|8c on Travel Channel. In the series premiere, I’m visiting the vibrant city of Rio de Janeiro to experience it like a real carioca, tapping into three local cab drivers to get a true feel for this bustling, diverse metropolis.… Read More →
Embrace the Transformative Power of Travel In my new series Andrew Zimmern’s Driven by Food, I discover the street behind Main street, the off-the-grid dive and the unexpected with a local guide—from a rickshaw driver in Hyderabad to a Nashville cab driver who knows all the hidden gems in Music City. Together, we’re exploring food and culture from a whole new perspective.… Read More →
Tia Lea’s Private Restaurant Traveling with a local has its perks, including a reservation at the most exclusive restaurant in town, Tia Lea’s. She runs a private restaurant out of her home in Rio de Janeiro, cooking for no more than 20 people at a time. The food is beyond amazing. And the view? One of… Read More →
My Top Restaurant Recommendations for Rio Rio de Janeiro has a beat all its own; it’s a city that moves you. From Sugarloaf Mountain to Copacabana Beach, it’s easy to see why Rio is one of the most visited cities in the Southern Hemisphere. Cantinho das Concertinas The large CADEG market is filled with hundreds… Read More →
I am obsessed with cucumbers. I juice them, eat them raw, salted, pickled, fermented, sliced in salad and pressed into lemonade. I core cucumbers, stuff with a Chinese pork forcemeat and steam them. I even wok sear them for 10 seconds, refrigerate them and then serve ice cold with hot chili sesame oil and ginger.… Read More →
Tips & Recipes for the Best Grilled Seafood Grilling seafood is one of the most delicious ways to eat what comes out of the water, but it’s like kissing a porcupine, it has to be done very, very carefully. Technique is everything. Here are a few tips for success: • Use grill baskets and nonstick perforated… Read More →
‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers with a carrot crown.
Surf & Turf at the Cultivate Festival For my demo at this year’s Cultivate Festival in Kansas City, I’m cooking what I call street food surf and turf, a winning combination of crispy garlic short ribs and char-grilled chili shrimp. Invite friends over for some cocktails and a snack…serve this street food surf and turf along with… Read More →
Grilled Mahi Mahi with Mango Relish By Andrew Zimmern This easy citrus-marinated mahi mahi with sweet-and-sour mango relish has all the right components for a fresh, summery meal. Serve it with island rice and a salad, or with tortillas for taco night.
My Favorite Japanese Recipes The foods of Japanese izakayas are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at ramen, soba, egg custards, robata-style fish, sashimi, yakitori, goya and so on. Surprisingly, though, very few home cooks do. Making Japanese food at home requires having a few… Read More →
Classic Sicilian Caponata By Andrew Zimmern Caponata is a wonderful Sicilian snack made with sweet and sour roasted eggplant, onions and tomatoes. If you have a lot of eggplants to use up, I suggest making a big batch of caponata and canning or freezing the leftovers. You’ll thank me mid-winter when you open up a jar… Read More →
The Best Thing I Ate Last Week I had meals at some amazing places this week on my clam shack tour, but the best clams were at the Clam Box in Ipswich. Woodman’s was a close second, but the ones at Clam Box were perfect. It helped we went at 4pm when no one was there.… Read More →
Series premiere kicks off in Rio de Janeiro on Tuesday, August 16 at 9 p.m. ET/PT Any time I travel, to a new destination or an old favorite, I always walk out of an airport and get in a car. Local drivers are the first people I converse with about where I am and what… Read More →
Almejas y Langosta Enchilado By Andrew Zimmern This Floribbean-Cuban-inspired enchilado is especially delicious on a cool summer evening when the shellfish is at its peak. It’s typically served over rice, but I always serve it over rigatoni, ditali or other similarly shaped pasta to soak up all the sauce. Take note: this recipe makes a… Read More →
Celebrating North Carolina’s Culinary History Chef Vivian Howard worked in New York City at Wylie Dufresne’s WD-50 and Jean-Georges Vongerichten’s Spice Market before packing up and heading home to Kinston with her husband to open Chef & the Farmer. Like many residents of Eastern North Carolina, chef Howard has an ingrained pride for her rural… Read More →
Chez Amy takes Dakar’s multi-cultural influence to an inspiring level. The French colonization of Vietnam, Lebanon and Senegal left a definitive stamp on Senegalese cuisine. At Chez Amy, you can experience a confluence of the country’s colonial influences in one amazing bite. The hole-in-the-wall food stand near Dakar’s Castor Market sells a few of Senegal’s favorite… Read More →
7 Ways to Hone Your Cooking Skills I sit down with Disruption Mag to discuss seven things that’ll change the way you think about cooking, from tasting your food at every stage of the process to practicing the correct ways to cut your ingredients. For more, visit disruptionmag.com.
