Duck Confit Hash
Duck confit is one of my favorite ingredients to cook with and this hash is to die for… Make a confit yourself or order from D’Artagnan Foods. You won’t regret it. Watch Me Make This Duck Confit Hash Recipe:
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Budino a Limone
By Andrew Zimmern If you have Meyer Lemons go ahead and use them, you won’t be sorry. Or throw some raspberries in when you fold the mixtures before baking.
Broccoli Rabe a la Oglio
By Andrew Zimmern
Soups
My Easiest Fried Rice Recipe
Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from… Read More →
Apple Recipes
Curried Chicken Salad
By Andrew Zimmern
Crispy Pork Belly Recipe
By Andrew Zimmern If you’re looking for the perfect salty, crispy appetizer (or midnight snack), do yourself a favor and try this pork belly recipe. Just remember to keep an eye on your broiler—I remembered to do that a little later than I should have, but I have to admit, it was a pretty delicious… Read More →
Extra Crispy Grilled Cheese & Cream of Tomato Soup
Extra Crispy Grilled Cheese Sandwich & Cream of Tomato Soup Grilled cheese and tomato soup go together like Prince and Purple Rain. For this quintessential pairing, I like to double down on the tomato flavor by adding thinly sliced roasted tomatoes to my sandwich, before schmearing it with mayo and toasting in a pan with… Read More →
Sweet & Sour Meatballs
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 →
Louis Diat’s Moules Poulette
This dish was served at the original Ritz Carlton NYC and Maxwell’s Plum, 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.
Luchow’s Wiener Schnitzel
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.
Okonomiyaki, Savory Japanese Pancakes
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.
Apple Fritters
For a Sweet Rosh Hashanah
Summer Squash Pasta with Brown Butter & Lemon
Summer Squash Pasta with Brown Butter & Lemon 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 are… Read More →
Homemade Napa Cabbage Kimchi
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.
Sweet Corn Succotash with Pan Con Tomate
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!
TV
Iron Chef: Quest for an Iron Legend I’m beyond thrilled to judge the best culinary talent on Iron Chef: Quest for an Iron Legend, streaming now on Netflix. This is the best iteration of the franchise, it’s an epic culinary battle, featuring some of the biggest talents in the food business. Watch episodes of Iron Chef…
Ham & Cheese Auflauf
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 →
Bechamel Sauce
By Andrew Zimmern Béchamel sauce is a classic sauce made from only a few ingredients. Learn how to make the 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:
Cold Somen Noodles Recipe
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 →
Turtle Lake Park Salad
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.
Chicken & Thai Basil Stir Fry
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!
Charred Leeks with Calamansi Vinaigrette & Blistered Tomatoes
By Andrew Zimmern
Beef Carpaccio
By Andrew Zimmern
Karaage
Japanese Fried Chicken By Andrew Zimmern I’m making karaage, izakaya-style Japanese fried chicken… bite-size chicken thigh pieces quickly marinated, dredged in flour and potato starch and double fried for an extra crispy crunch. I like to season mine with a mix of salt, cumin and Szechuan peppercorns, and serve with Kewpie mayo and togarashi. It’s… Read More →
Grilled Caesar Salad
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 →
The Bitter End
By Andrew Zimmern
Simple Seafood Boil
By Andrew Zimmern
Brown Butter Cherry Upside Down Cake
By Andrew Zimmern