Passover Guide
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The Farmed Fish Dilemma Solved
Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured… Read More →
Andrew Zimmern’s Favorite Foods at the Minnesota State Fair
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
Auflauf Pancakes with Berries
Auflauf Pancakes with Berries By Andrew Zimmern This German-style pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. Auflauf is a weekend breakfast family treat that my grandmother taught my mom to make when she married my dad. I… Read More →
Mother’s Day Recipes
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 10 surefire ways to celebrate the mothers in your life. Salad with Poached Eggs & Bacon Vinaigrette It’s… Read More →
Andrew Zimmern’s Best Easter Recipes
15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts. Frittata Rustica with Mixed Vegetables & Manchego If… Read More →
#AZWorldExplorer Instagram Giveaway!
Read AZ and the Lost City of Ophir, and share your pics for a chance to win. I am thrilled with the positive response I’ve received about my new kids book, AZ and the Lost City of Ophir, the first novel in the Alliance of World Explorers series for middle-grade readers. It’s a rip-roaring, Indiana… Read More →
Andrew Zimmern Cooks: Chengdu Chicken with Black Beans, Chiles & Peanuts
Chengdu Chicken with Black Beans, Chiles & Peanuts By Andrew Zimmern This spicy Chengdu-style chicken in an umami-rich black bean sauce is a mainstay at my house. Marinating the chicken overnight in rice wine and cornstarch makes the meat tender, helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of… Read More →
Bizarre Foods Season Premiere Tuesday July 3, 9/8c on Travel Channel!
Bizarre Foods: Pony Express Premieres Tuesday July 3, 9/8c on Travel Channel! We filmed in some truly amazing locations for this season of Bizarre Foods. There were moments in each episode where I just had to pinch myself—whether it was driving a real World War II tank in Belgium, trout fishing in Scotland with Angus… Read More →
Andrew Zimmern Cooks: Israeli Salad
Israeli Tomato & Cucumber Salad By Andrew Zimmern Every country in the Levant owns a version of this salad. I grew up calling this simple, healthy mixture of chopped fresh vegetables tossed with aromatic herbs, lemon juice and olive oil Israeli Salad. Don’t feel obligated to stick to this recipe, there are very few rules.… Read More →
A Tribute to Anthony Bourdain
Tony was a man of contradictions. His work from almost two decades ago inspired a rogue-ish bro culture in the chef world that in the past few years he came to revile and worked hard to repudiate. He told me almost 13 years ago that television was the “most vile mistress,” but he refined the… Read More →
My Best Recipes for a Father’s Day Grill Out
Recipes for a Father’s Day Grill Out Being a father is my life’s greatest joy. Parenthood is the best gift of all, and spending time by the grill or in the kitchen teaching my son the ropes is my favorite way to spend Father’s Day. Here are 10 recipes to inspire you to fire up… Read More →
Andrew Zimmern Cooks: Pizza Dough with Peter Campbell
Pizza Dough Recipe by Peter Campbell It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef and owner of Minneapolis’ Red Wagon Pizza Co., to share his wisdom for creating restaurant-quality pizza at home. To start, he’s tackling pizza dough, probably the most daunting step for… Read More →
Andrew Zimmern Cooks: Poached Eggs
How to Poach Eggs By Andrew Zimmern Poaching eggs is an important skill every cook should have. The key is adding white vinegar to the simmering water, which prevents the whites of the egg from spreading out too far. For an easy brunch, lunch or weeknight supper try making this salad with poached eggs and a… Read More →
Andrew Zimmern Cooks: Salad with Poached Eggs & Bacon Vinaigrette
Salad with Poached Eggs & Bacon Vinaigrette By Andrew Zimmern It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy in this one-eyed salad with bacon and brown sugar vinaigrette. Make it for an easy brunch, lunch or weeknight supper. Watch Andrew make this recipe:
Andrew Zimmern Cooks: Muthia Dumplings
Ma’s Muthia This recipe is from our Grandmother’s Best Recipe Contest winner Surtida S. Her grandmother combined her Indian roots with Tanzanian flavors to create this incredible dish of millet flour dumplings braised in a tomato-and-coconut-infused sauce chock-full of vegetables and aromatic spices. The smell and flavor of this recipe is intoxicating. “One of my… Read More →
Andrew Zimmern Cooks: Broiled Salmon with Blue Cheese
Broiled Salmon with Blue Cheese, Lemon & Dill By Andrew Zimmern With this super-flavorful dish, I debunk the myth that cheese and fish don’t go together. This recipe is a show-stopper. Don’t knock it until you’ve tried it. Watch Andrew make this recipe:
Andrew Zimmern Cooks: Shepherd’s Pie
Shepherd’s Pie By Andrew Zimmern Shepherd’s pie is a rustic, humble and comforting dish, and a great way to feed a crowd. This hearty casserole is traditionally made with lamb, but feel free to substitute ground beef, or a mix of beef and lamb, if you’d prefer. Watch Andrew make this recipe:
The Zimmern List Austin: Fresa’s
Fresa’s Chicken al Carbon Surrounded by a super sized state best known for its uniquely Texan way of doing things, Austin is an oasis of freethinkers and creatives with a vibrant music, film, technology and food scene. Austinites have a taste for experimentation that borders on the delirious and it’s reflected in their food—from traditional barbecue… Read More →
Andrew Zimmern Cooks: Hard Boiled Eggs
Hard Boiled Eggs By Andrew Zimmern Follow these simple steps for perfectly cooked hard-boiled eggs. Hard boiling an egg is an easy way to take a healthy, protein-filled snack on the road. I also like to keep a half dozen on hand in the fridge for a quick breakfast and to add to salads and… Read More →
Andrew Zimmern Cooks: How to Shuck an Oyster
How to Shuck an Oyster First place the oyster in a kitchen towel and lay it firmly on the counter, this is easier for beginners and will help protect your hands, especially if this is your first time shucking. Then, drive the point of an oyster knife into the hinge, and twist to pop open… Read More →
How to Kill and Shell a Lobster
How to Kill a Lobster Dispatching a lobster is most likely what’s preventing you from cooking it at home, but learning the proper and most humane way to do it will make it less intimidating. I believe the most humane way to kill a lobster is to first put it in the freezer for 5… Read More →
All New Bizarre Foods Premieres Tuesday on Travel Channel
Bizarre Foods Season Premiere January 23 9|8c on Travel Channel From the North Woods of the fabled Paul Bunyan to the Mexico City of the Aztecs, this is one of the most exciting seasons of Bizarre Foods we’ve ever made. I’m revealing the food and stories behind notable characters, cultures and mythology, both here in the… Read More →
Andrew Zimmern Cooks: Chicken Lollipops
How to Make Chicken Lollipops Looking for a fun presentation for chicken wings or legs? Learn how to make chicken lollipops, an easy frenching technique where you scrape the meat away from the bone to create a lollipop shape. The chicken will be more succulent and easy to eat with its bone handle. Learn how… Read More →
Andrew Zimmern Cooks: How to Cook the Perfect Fried Egg
Fried Eggs By Andrew Zimmern I like to hard sear my fried eggs in browned butter because I love the wonderful crispy edges. Every cook should master this easy technique—there are so many dishes that benefit from a runny-yolk fried egg topping, like a brisket breakfast hash or my riff on pasta carbonara. Watch Andrew… Read More →
Andrew Zimmern Cooks: Hollandaise Sauce
Hollandaise Sauce By Andrew Zimmern Mastering this classic French mother sauce is a skill every cook should learn—it provides a base for many other sauces and is a versatile technique to have in your back pocket. Making traditional hollandaise can be intimidating, many attempts to emulsify butter and egg yolks have certainly resulted in a… Read More →
Andrew Zimmern Cooks: Pumpkin Bundt Cake Recipe with Zoë François
Chocolate Swirl Pumpkin Bundt Cake Recipe by Zoë François I am in desperate need of lessons when it comes to baking, and I can’t think of a better teacher than my friend Zoë François, an award-winning baker and author of the best-selling Bread in Five Minutes series. She is sharing her recipe for a ridiculously moist… Read More →
Andrew Zimmern’s Complete Thanksgiving Guide
Tips & Recipes for Thanksgiving Success Sharing a table with family and friends in celebration of tradition and great food is what makes Thanksgiving my favorite holiday, and I know I’m not the only one. Thanksgiving is about our cultural demonstration of collective thanks, expressed by a delicious meal…followed by football. Hosting the biggest feast… Read More →