Pork Egg Rolls By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait.… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
Austin City Bites By Bob & Sue A weekend in the country’s fastest growing city (which embraces its reputation for being weird, as well as the Live Music Capital of the World) included memorable dinners at a prominent food critic’s three favorite restaurants: Qui Credit: Nicolai McCrary Philippine native Paul Qui delivers an eclectic combination of… Read More →
A Way with Words An award-winning food writer and creator of the long running blog The Food Section, Josh Friedland was the man behind one of Twitter’s greatest mysteries—the elusive and satirical personality mash-up known as @RuthBourdain, which won a James Beard Award for Humor. He’s dropped the alternate persona, and has now authored a new… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
I’m Over Sriracha By Andrew Zimmern Everyone loves Sriracha. It’s a great American success story. Chinese-born David Tran grew up in Vietnam where he first experimented with the hot chili concoction. After fleeing the war-torn country in the 70s, he settled in southern California, started a company called Huy Fong Foods and production of the… Read More →
Where everything is made from scratch. An unassuming Korean restaurant in San Francisco’s Inner Richmond neighborhood, To Hyang is the stuff of legend. The authentic, flavorful Korean grandma food is unrivaled, with Hwa-Soon Im cooking her home-style food behind a small stove using her own fermented bean pastes and pickles. I don’t know anyone else… Read More →
Cantonese Velvet Chicken and Asparagus A great recipe to practice your velveting technique. Velveting creates a slippery mouthfeel that I adore. This is one of my favorite dishes in the world. Instructions Serves 4-6 Marinate chicken overnight in beaten egg whites mixed with Chinese rice wine, kosher salt, cornstarch, and Chinese chili sauce. Heat the… Read More →
Maybe my best fried chicken recipe ever. By Andrew Zimmern Monday night I made my Korean Fried Chicken, in a new style, a combination of techniques that I think gave me the best of two worlds. Some like to mix potato and tapioca starches. Some like to use one or the other mixed with Panko… Read More →
A superbly easy, timeless family favorite. By Andrew Zimmern I love this dish. I’ve been making it for years and long ago hybridized it with my beef with snow peas and oyster sauce recipe. You can use any green veg, but I stay away from anything that adds too much moisture, so avoid leafy greens… Read More →
Chili crisp is the “it” ingredient of the moment. I make my own in two-gallon batches because we use so much of it when we are cooking for events and recipe testing in our kitchen studio. I like versions that are loaded with sweet spices (cinnamon/star anise, etc) and Sichuan peppercorns. I put it on… Read More →
I’ve been making versions of this shrimp toast recipe for years. To my surprise I have never ever made them “covered” with two pieces of bread surrounding the shrimp mixture! So I am making this for the fam one day, and my kid who loves the crunchy bread says I should make it crunchier and… Read More →
Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together… Read More →
Chicken Tikka Masala By Andrew Zimmern This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret… Read More →
In this episode of Wild Game Kitchen, I’m demystifying cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up, chef Zimmern cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo—mussels cooked in a… Read More →
Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?… Read More →
By Andrew Zimmern
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.
Taiwanese Beef Noodle Soup By Andrew Zimmern
Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →
Spring Risotto By Andrew Zimmern This beautiful fresh pea risotto with morels is the perfect way to celebrate the season. Watch Andrew make this recipe:
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Tune in for The Zimmern List in Las Vegas, May 15 9/8c on Travel Channel! I love Las Vegas. Don’t hate me. For decades, Vegas was essentially food negligent. There were some decent steakhouses and lousy casino buffets. Folks went to Vegas to gamble, see a show and lower themselves slowly into the hot tub… Read More →
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 →
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
Russian Dressing By Andrew Zimmern Russian dressing—and yes, where I’m from, we call it Russian dressing not Thousand Island—is one of my favorite condiments. Used as a dip, sandwich spread or salad dressing, it’s piquant, balanced and delicious. I especially love it on a brisket sandwich with melted gruyere cheese. Watch Andrew make this recipe:
Ginger Scallion Oil Dipping Sauce By Andrew Zimmern Chopped scallions, grated ginger and salt are combined with heated peanut oil to create this flavorful dipping sauce—the perfect complement to my Hainanese chicken rice. This sauce is so easy to throw together and pairs well with a piece of grilled meat or fish, noodles, dumplings or… Read More →
My Ultimate Brisket Sandwich By Andrew Zimmern Building the perfect sandwich is all about finding the right balance of flavor and texture. Brisket is a fatty, rich meat, so you need to add enough acidity and sweetness to create the best bite. With homemade pickled jalapenos, a pleasantly piquant Russian dressing, sweet and sour koolickles… Read More →
Fried Chicken Summer Rolls with Peanut Dipping Sauce By Andrew Zimmern Served at room temperature or chilled and packed with lots of fresh herbs and crisp vegetables, summer rolls are perfect warm-weather food. They’re commonly filled with shrimp and roast pork, which I love, but more often than not, I’m craving these fried chicken summer… Read More →
Revival St. Paul This town was a barbecue waste land, until my friends Thomas Boemer and Nick Rancone opened their second location of Revival in St. Paul and decided to add classic smoked meats to the menu, celebrating Boemer’s southern roots. The fried chicken and burger were reason enough to battle the crowds getting their southern comfort… Read More →
