Sufganiyot By Andrew Zimmern Hebrew for donuts, sufganiyot are without question the most popular Hanukkah food in Israel. These are iconic fried treats that are simply prepared yeasted treats, filled with chocolate, creams, curds or jellies. You will find bakeries and markets throughout the country filling their shelves and windows with these little gems starting… Read More →
By Andrew Zimmern Have you ever candied a hot dog? Trust me, you need to. I learned this technique while filming an episode of my new show, Family Dinner, in Vermont. Watch me make this recipe:
Hanukkah
By Andrew Zimmern
By Andrew Zimmern
Chicken Marbella By Andrew Zimmern Chicken Marbella first appeared in recipe form in the 1982 Silver Palate Cookbook by Julee Rosso and Sheila Lukins. In the 1970s, Lukins ran a catering company in Manhattan. Rosso knew some of her customers, ate her food and their friendship eventually led to a groundbreaking business model for food… Read More →
By Andrew Zimmern I prepare this gravy days before. In fact, I always have some of this on hand in my freezer for a hundred uses.
By Andrew Zimmern The perfect recipe for sweater weather and cool nights coming our way! Watch me make this recipe:
By Andrew Zimmern
The Gizmo Sandwich By Andrew Zimmern If you can’t get to the Iowa or Minnesota State Fair to get a real Gizmo, this is for sure the next best thing.
Egg Foo Yung By Andrew Zimmern
Rum Bread Pudding By Andrew Zimmern
By Andrew Zimmern
Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everywhere, anywhere and anytime, from humble food stalls to fancy restaurants. My friend Judy at the Woks of Life posted a great recipe that used to get started. I owe… Read More →
Trout Chermoula By Andrew Zimmern
Salmon-Tomato Aspic By Andrew Zimmern My grandmother would whip this out for VERY special occasions. Now I make this all the time and as we head into the holiday season this is an easy way to impress guests. You can make it for an intimate dinner for two or for a large gathering.
Chamoy Sauce By Andrew Zimmern
By Andrew Zimmern A huge welcome to our newest sponsor Flor de Caña Rum and a huge thank you to Kauai Shrimp for the amazing shrimp. Pil Pil Shrimp is one of the most delicious and simplest of seafood dishes!
Grilled Cobia with Coconut-Rum Sauce By Andrew Zimmern
Striped Bass with Brown Butter, Lemon and Capers By Andrew Zimmern
Branzino Poached with Fennel By Andrew Zimmern Sometimes I filet the fish and use the bones to make the stock if I get one over 2 pounds. Mostly I roast or grill this fish whole and serve simply with olive oil and lemon. Recently I began serving this in the manner of Greek divers, cutting… Read More →
Shrimp Tempura Salad By Andrew Zimmern
Crab Remoulade By Andrew Zimmern The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. I’m making this recipe with crab, but you can use shrimp, lobster or crawfish—really, the sauce is good on anything.
Grilled Ribeyes with Miso Sauce By Andrew Zimmern This is one of my all-time favorite meals, grilled ribeyes with asparagus and an easy miso sauce. Typically, I buy two-bone pieces of ribeye. This piece was really nice aged prime beef. I always make sure the chine bone is removed. If I have a bunch of… Read More →
Curry Coconut Pot Roast By Andrew Zimmern
Soei Fried Egg By Andrew Zimmern
Outrage, grief and pain over the failure to address equity issues, real justice and systemic racism is fueling a necessary movement for change across the nation. I believe in stepping up and advocating for our BIPOC and any marginalized communities. Let’s dismantle these oppressive systems. I am listening and learning, and will amplify and donate…
Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.
The Ultimate Mac & Cheese By Andrew Zimmern I made this cheesy, creamy, gooey macaroni and four cheeses recipe last weekend. It was absolutely delicious. Make sure to use tubular pasta, it’s the best shape for holding the decadent cheese sauce. Although I used parmesan, pecorino romano, taleggio, and fontina cheese, feel free to use… Read More →
