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Soft Crab

Pan Fried Soft Crab A la Meuniere

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

Crispy Salt & Pepper Crab Legs

Wok-Tossed Crab Legs By Andrew Zimmern This is a classic Chinese salt and pepper crab dish, made with beautiful Dungeness crab legs that’re steamed, fried and then wok-tossed with ginger, scallions and plenty of hot chiles. You can also try this technique with lobster, shrimp or soft shell crab.

Banana Pudding Recipe

Banana Pudding with Swiss Meringue Recipe By Andrew Zimmern Banana pudding is one of my all time favorite desserts. It helps that this crowd pleaser is super easy to put together and can be made in advance. Top it with meringue for a dramatic presentation, or keep it simple with a dollop of whipped cream.…  Read More

Fried Chicken Sandwiches

By Andrew Zimmern Pickle brined fried chicken three ways – Nashville style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy and delicious, you gotta try it for Super Bowl Sunday! Like this recipe? Save it on Pinterest!

New Year’s Eve Caviar & Salmon Tacos

By Andrew Zimmern This is a fun recipe that I originally created for Rock Your Taco at the Austin Food & Wine Festival, and it won first place! The fried bao are a perfect vessel for gravlax, caviar and my bitter lemon creme fraiche puree. I’m using Oklahoma paddlefish caviar here, which is incredible and…  Read More

Maple Syrup Brats with Pickled Jalapenos

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:


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…

Andrew Zimmern's Thit Kho

Vietnamese Pork Thit Kho

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.

Macaroni and Four Cheeses

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

Andrew Zimmern's Gyu Don Recipe

Japanese Gyu Don

Japanese Gyu Don By Andrew Zimmern This is a simple, sweet-and-savory Japanese beef dish served over rice. Watch me make this recipe: Like this recipe? Save it on Pinterest!

Shakshuka Recipe

Shakshuka A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I…  Read More

Braised Duck with Marsala

Braised Duck Legs with Marsala By Andrew Zimmern This simple braising method is a beautiful way to cook duck legs. Be sure to use a good marsala, it’ll make all the difference in the sauce.

Amy Klobuchar’s Tater Tot Hotdish

Taconite Tater Tot Hotdish Recipe by Amy Klobuchar I joined senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all time favorite comfort food classics, a…  Read More

Pecan Bars

Aunt Suzanne’s Caramel Pecan Bars

A Simple, Foolproof Treat By Andrew Zimmern Everyone is baking these days, myself included. I venture to guess that it’s because the category represents the ultimate comfort food: A warm crusty bread, perfect cookies, or these simple bars my Aunt Suzanne makes all the time. I just made this batch, and turned her notes into…  Read More

AZ & Badia Spices

After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world.

Introducing my new MSNBC show, What’s Eating America

Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at…  Read More


Elote-Style Street Corn with Mexican Fiesta Seasoning

Elote-Style Street Corn with Mexican Fiesta Seasoning By Andrew Zimmern The best way to cook corn on the cob is in the husk directly on the coals. The husk protects the cob from incinerating, while the embers impart a smoky, fire charred flavor. Smother the sweet corn with classic elote toppings—crema, mayo, cilantro and my new…  Read More

Glazed Carrots with Hot Madras Curry

Curry-Glazed Carrots By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.

Charred Eggplant Dip with Moroccan Moon Seasoning

Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If you don’t have…  Read More

Italian Wedding Soup with Tuscan Sun Seasoning

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 Tuscan Sun seasoning for an extra flavor boost. I think escarole adds a nice bitterness and…  Read More

Herb and Mustard-Crusted Lamb with French Kiss Seasoning

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.

Classic Tomato Sauce with Tuscan Sun Seasoning

Spaghetti with Classic Tomato Sauce By Andrew Zimmern A steaming bowl of spaghetti with homemade tomato sauce, fresh basil and a sprinkle of parmesan cheese is a guaranteed crowd-pleaser. To round it all out, serve with crusty bread and a big salad.