Want to learn a flawless technique for frying chicken? You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams. Knives used:… Read More →
Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, but it’s also an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video:… Read More →
Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning… Read More →
From my grandmother’s split pea soup to pasta carbonara and sticky Chinese chicken wings, my FREE digital cookbook includes all of my best-loved recipes. This digital cookbook has a little bit of everything. Soups, salads and appetizers, plus game day snacks that are super-shareable, hearty weeknight meals and even a few special occasion items (hello,…
Tater tot hotdish is a classic Midwestern treat. It’s a fun take on meat and potatoes and I highly recommend you make it. And it’s a hotdish, NOT a tater tot casserole, there is a difference and anyone living in Minnesota can explain it, as I do here… This is comfort food nirvana. People of… Read More →
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 →
Taiwanese Beef Noodle Soup By Andrew Zimmern
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 →
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 →
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.
Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Badia Italian Seasoning for an extra flavor boost. I think escarole adds a nice bitterness and… Read More →
Herb and Mustard-Crusted Lamb By Andrew Zimmern These herb and mustard-crusted lamb racks make for an elegant yet easy main course. I think lamb and this sauce inspired by chef Dean Fearing is a perfect combination. It’s a simple goat cheese sauce that pairs beautifully with any grilled or broiled red or white meat.
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 →
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 →
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 →
Venison Stuffed Cabbage Rolls By Nevada Berg Cabbage rolls are a classic dish, and for many of us, reminiscent of childhood memories. Various meat and cabbage rolls are made around the world—I remember my mother making her own version—but in Norway, they’re typically made with pork, and served with a tomato or white sauce. I… Read More →
My Favorite Burger Recipes The hamburger is a cultural constant in this country, the most iconic of American foods. It’s proletariat, it’s a kids meal, it’s high-end luxury food. And it’s one of my favorite things to eat. Whether the grill is fired up or you’re griddling indoors, it’s time to perfect those burger-making skills.… Read More →
Turkey Burgers with Tomato, Ricotta & Basil By Andrew Zimmern Turkey burgers may be healthier than a fatty beef patty, but more often than not, they turn out underwhelming, dry and bland. To solve this dinner dilemma, I’ve used all-dark meat turkey with a summery mix of ricotta, tomato paste and fresh basil. It’s the… Read More →
Barbecue Chicken By Andrew Zimmern This barbecue chicken is the best thing I’ve cooked in a long time. I’m confident enough that I’d put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over… Read More →
Tzatziki Sauce By Andrew Zimmern One of my favorite condiments, tzatziki is a traditional Greek yogurt sauce packed with cucumber and herbs. It’s an essential element of any Mediterranean meze spread that can be used as a dip for fresh vegetables, a salad, or a cooling topping for spicy dishes, roasted meats and grilled fish.… Read More →
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 →
Crispy Crab Rolls By Andrew Zimmern This dish combines my love of Asian cooking and my obsession with mid-19th-century Southern country club recipes. The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. Served with a doctored Thai sweet chile sauce, it’s an irresistible snack. Watch Andrew… Read More →
Kielbasa Split Pea Soup By Andrew Zimmern My grandma started making a version of this almost 50 years ago, using kosher hot dogs and her mom’s pea soup recipe. Suffice it to say, it’s changed. Make it with your favorite Eastern European sausage—kielbasa, Krakowska and Ukrainian all rock in this soup. I like to use… Read More →
Corned Beef with Bourbon-Molasses Glaze By Andrew Zimmern This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore… Read More →
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:
What to do with turkey leftovers By Andrew Zimmern I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole. On a cold fall… Read More →
Roasted Olives with Lemon, Garlic & Herbs By Debi Mazar and Gabriele Corcos Olive trees are everywhere in Tuscany, and they are traditionally used for oil production and not eating. These olives are relatively small with concentrated flavor. So, the olives used for appetizers are actually from Southern Italy, where the olives are also cured… Read More →
Sausage, Potatoes, Onions, & Mushrooms en Papillote By Jacques Pepin I wanted to show Shorey how to make a great one-dish meal for dinner, so I chose this one featuring sausage, potatoes, onions, and mushrooms en papillote. Papillote refers to a wrapping of foil or parchment paper in which meat or fish is cooked. This… Read More →
