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Thai Hot & Sour Soup

Thai Hot-and-Sour Coconut Chicken Soup

Thai Grandma Food The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. If there is a more popular Thai dish than this one, I don’t know what it could be. And everyone thinks it must be very tough to make, but…  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.

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

Vegetable Lentil Curry with Madras Curry Seasoning

Vegetable Lentil Curry By Andrew Zimmern This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover vegetables you have in the fridge combined with a nutrient dense legume like lentils for a…  Read More

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 Cooks: Beef Stew

Beef Stew By Andrew Zimmern Living in Minnesota, I know a thing or two about cold-weather comfort food. This one-pot rock star beef stew is in heavy rotation all season long at my house, it’ll warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s…  Read More

Andrew Zimmern's Recipe for Veal Marsala

Andrew Zimmern Cooks: Veal Marsala

Veal Marsala with Rosemary & Mushrooms By Andrew Zimmern This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom…  Read More

Andrew Zimmern Recipe Roasted Tomato Soup

Andrew Zimmern Cooks: Roasted Tomato Soup

Roasted Tomato Soup By Andrew Zimmern The perfect tomato soup with some Parmesan bread toasties that is going to rock your world. It’s tomato insanity in a bowl.  

Andrew Zimmern Recipe Grilled Seafood Paella|Andrew Zimmern with grilled paella

Andrew Zimmern Cooks: Grilled Seafood Paella

Grilled Paella with Shrimp, Mussels & Clams By Andrew Zimmern Paella is traditionally cooked over an open fire. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan. Grilled paella may seem intimidating, but it’s easy to accomplish if you follow a few simple rules. Make sure you have all…  Read More

Andrew Zimmern Recipe Potato Salad

Andrew Zimmern Cooks: Potato Salad

Potato Salad By Andrew Zimmern Everyone needs a potato salad recipe in their back pocket during backyard barbecue season. I’m channeling my inner French grandmother in this version with fingerling potatoes glossed in a warm, rich bacon vinaigrette. It’s always the first thing to disappear off the potluck table… just saying. Watch Andrew make this…  Read More

Andrew Zimmern's Recipe for Risotto Milanese

Andrew Zimmern Cooks: Risotto Milanese

Risotto Milanese By Andrew Zimmern Risotto is one of the simplest things to cook, yet one of the hardest dishes to master in the kitchen. The secret is patience, adding your stock little by little as the rice absorbs the starchy liquid to create a creamy texture. Risotto shouldn’t be dense or dry, it should…  Read More

Andrew Zimmern Recipe Vegetable Lentil Curry

Andrew Zimmern Cooks: Vegetable Lentil Curry

Vegetable Lentil Curry By Andrew Zimmern Inspired by my dear friend, the brilliant chef and humanitarian José Andrés, here is my #RecipeForDisaster. This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover…  Read More

Andrew Zimmern's recipe for kielbasa and pea soup

Andrew Zimmern Cooks: Kielbasa Split Pea Soup

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

Andrew Zimmern Cooks: Matzoh Ball Soup

Matzoh Ball Soup By Andrew Zimmern A Passover staple, matzoh ball soup is Jewish penicillin. Before I had a bottle in my mouth I was sipping on this soup, and it’s remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s. This matzoh…  Read More

Andrew Zimmern Recipe Avgolemono Sauce

Andrew Zimmern Cooks: Avgolemono Sauce

Avgolemono Sauce By Andrew Zimmern Avgolemono sauce is one of the classic sauces in the Greek pantheon of culinary wisdom. It’s a lemony sauce that’s liaised, or thickened, with eggs. Here, I’m using the drippings from a roasted leg of lamb to fortify the avgolemono sauce with extra flavor. If you are making this sauce…  Read More

Andrew Zimmern's recipe for roast leg of lamb

Andrew Zimmern Cooks: Roast Leg of Lamb

Roasted Leg of Lamb with Avgolemono Sauce By Andrew Zimmern Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over…  Read More

Corned Beef

Andrew Zimmern Cooks: Glazed Corned Beef

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

Andrew Zimmern's recipe for Shepherd's Pie

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:

Andrew Zimmern's recipe for shrimp etouffee

Andrew Zimmern Cooks: Shrimp Étouffée

Shrimp Étouffée By Andrew Zimmern Several years ago in New Orleans I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It’s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are…  Read More

Andrew Zimmern's recipe for Swedish meatballs

Andrew Zimmern Cooks: Swedish Meatballs

Swedish Meatballs with Beef Gravy By Andrew Zimmern I don’t think there is a more soul satisfying meal than Swedish meatballs with mashed potatoes smothered in homemade beef gravy. I like to brown the meatballs in butter first, before finishing them in the oven with a little chicken stock so they stay nice and moist. This…  Read More

Andrew Zimmern's recipe for Hunan Peanut Sauce

Andrew Zimmern Cooks: Hunan-Style Peanut Sauce

Hunan-Style Peanut Sauce By Andrew Zimmern This classic Hunan-style peanut sauce is one of my favorites for dipping, glazing and enjoying with all sorts of Asian food. It’s great with sticky rice, fried chicken summer rolls, ribs, chicken satay, pork belly or chicken off the grill. Watch Andrew make this recipe:

Andrew Zimmern's Coq au Vin

Andrew Zimmern Cooks: Coq Au Vin

Coq Au Vin By Andrew Zimmern A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. This recipe is so good I would serve it to chef Daniel Boulud without flinching. I often…  Read More

Andrew Zimmern's Turkey Tetrazzini

Andrew Zimmern Cooks: Turkey Tetrazzini

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

Andrew Zimmern's recipe for turkey gravy

Andrew Zimmern Cooks: Turkey Gravy

Classic Turkey Gravy By Andrew Zimmern You can use this foolproof technique to make perfectly seasoned gravy from any roasted poultry. Add the giblets, onions and rich poultry stock to the bottom of the roasting pan to catch all of the drippings and deepen the flavor of the gravy. Then finish the gravy on the stovetop,…  Read More

Andrew Zimmern Thanksgiving Turkey Recipe

Andrew Zimmern Cooks: Thanksgiving Turkey

Thanksgiving Turkey 101 By Andrew Zimmern Roasting a turkey can be intimidating. It’s the crown jewel of the Thanksgiving table, the star of the show—and yet so many things can go wrong, from dried out white meat to overcooked stuffing and underseasoned gravy. Try these simple tips for Thanksgiving success, whether this is your first…  Read More

Andrew Zimmern's Roast Duck

Andrew Zimmern Cooks: Bohemian Roasted Duck with Caraway

Roasted Duck with Caraway & Orange By Andrew Zimmern When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at the amazing Czech and Eastern European restaurants that helped define our neighborhood for generations. We always ordered the Bohemian duck, which is simply roasted…  Read More

Andrew Zimmern's Ma Po Eggplant

Andrew Zimmern Cooks: Ma Po Eggplant

Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted eggplant. I adore eggplant and make this dish all the time as part of a multicourse Asian spread or just by itself alongside a bowl of steamed…  Read More

Andrew Zimmern's Brisket Chili Recipe

Andrew Zimmern Cooks: Brisket Chili

Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this recipe:

Thai coconut salmon soup

Thai Coconut Salmon Soup

Thai Coconut Salmon Soup By Andrew Zimmern While following in the footsteps of Lewis and Clark in Oregon, I spent a day filming and fishing with Brigette McConville, who is lovingly referred to as the salmon queen, along the Columbia River. I was inspired to create this recipe that uses parts of the salmon that…  Read More