By Andrew Zimmern I can’t think of a better game day or cocktail party appetizer than these retro meatballs. With a sticky, sweet-and-sour pineapple glaze, they remind me of the 60s, when the tiki bar trend really flourished in New York City. The key to keeping these tender is to not overwork the mix of… Read More →
Russian Pork & Veal Dumplings By Andrew Zimmern Dumplings are the PERFECT comfort food. These pelmeni are Russian-style dumplings filled with pork, veal and caramelized onions. Made with sour cream, buttermilk, eggs and flour, the dough is really easy to work with, so don’t be intimidated. Serve them with a dollop of sour cream and… Read More →
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!
Sufganiyot By Andrew Zimmern Hebrew for donuts, sufganiyot are without question the most popular Hanukkah food in Israel. These are iconic fried treats that are simply prepared yeasted treats, filled with chocolate, creams, curds or jellies. You will find bakeries and markets throughout the country filling their shelves and windows with these little gems starting… Read More →
By Andrew Zimmern
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 →
Seasoned Breadcrumbs 4 cups of day-old Italian bread, torn into chunks 3 tablespoons Badia seasoning mix 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated lemon zest (zest of one lemon) Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until… Read More →
Homegrown Tomato Pie By Ashley Christensen I call this Homegrown Tomato Pie not as a sourcing requirement, but because the tomato pie is most present in the season where friends are pulling tomatoes daily from their own backyards. I imagine it came to be because, when a fruit is plentiful, people always find a way… Read More →
Classic Chicken Parmesan By Andrew Zimmern This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil.… Read More →
The Best Recipes for a Memorial Day Barbecue From lobster rolls and baby back ribs to homemade baked beans and an easy mixed berry crumble, here are a few delicious ways to help you welcome summer this weekend. Lobster Rolls, Two Ways Here are two easy recipes for everyone’s favorite summer sandwich, the lobster… Read More →
Chicken Pot Pie By Andrew Zimmern This is the chicken pot pie of your dreams. Creamy, rich and flavorful, it’s the homey, comfort food classic that everyone in the family craves. It’s also a great way to utilize leftovers—the recipe would be equally delicious with last night’s roasted turkey, pork or lamb, alongside whatever veg… Read More →
Matzoh Ball Soup By Andrew Zimmern A Passover staple, matzoh ball soup is nurturing and medicinal. 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… Read More →
The Easiest Way to Dice a Mango Mangos are one of the most popular fruits in the world. When picking out mangos at the grocery store, don’t be fooled by the color—red does not mean ripe. Judge the fruit on its firmness, it should be soft without bruises. Mangos have a flat, almond-shaped seed in… Read More →
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 →
In my video series, AZ Cooks, I’m sharing cooking techniques and recipes inspired by my childhood, travels and experiences in the professional kitchen, all in the pursuit of culinary literacy. Thanks for tuning in, your support and feedback have made this venture a success! From classics like key lime pie and meatloaf to wok-tossed crickets and… Read More →
Caramel Apple Pie Recipe by Michelle Gayer The only way to improve on a classic apple pie is to layer the filling with decadent homemade caramel sauce. In this special edition of AZ Cooks, I invite Michelle Gayer into the kitchen to teach me a thing or two about making the ultimate caramel apple pie.… 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 →
Tune in for Bizarre Foods: Paul Revere’s Midnight Ride Aug. 29 at 9|8c on Travel Channel The midnight ride of Paul Revere marked the beginning of a war that changed our world forever. On this episode of Bizarre Foods, I’m following in the footsteps of this great patriot, revealing layers of history and food traditions… Read More →
Baltimore-style Country Club Crab Cakes By Andrew Zimmern This is my favorite crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. It’s a true Baltimore-style country club crab cake, without filler ingredients. I make these in double batches and put the leftovers… Read More →
The Anchor Fish & Chips Well before the influx of destination breweries and galleries re-energized Minneapolis’ artsy Northeast neighborhood, The Anchor Fish & Chips was battering Alaskan cod and frying hand cut chips for the locals. The narrow restaurant with tin ceilings and deep red walls lined with cozy booths has a real deal fish… Read More →
Heyday A Food & Wine Best New Chef in 2015, chef Jim Christiansen’s thoughtful food is hyper-seasonal (often foraged) and speaks to his stint at Noma, with dishes such as grilled lamb with winter radish and stewed local oats, and hake with cauliflower, smoked cod roe emulsion and herbs (pictured above). Christiansen skillfully balances flavor, texture,… Read More →
11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
My Take on Crab Rangoon By Andrew Zimmern Most people envision deep-fried cream cheese when they hear the term “crab rangoon,” but I believe there are no limitations for this beloved Chinese-American appetizer. In this recipe, I fill wonton wrappers with lots of fresh crab, herbs and Indian-inspired flavors.
Potato Dumplings with Parsley & Chives By Naomi Pomeroy I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food dish to make year-round. I did a lot of research, testing dozens of traditional dumpling recipes, but none of them were quite right. Eventually, I settled on this simple… Read More →
Classic Ethiopian Soup By Rebecca Katz At first glance, the main ingredients in this recipe may seem like a totally random (and somewhat odd) combo, but it’s actually a classic Ethiopian soup. It will have your taste buds rockin’ and rollin’ thanks to berbere, an Ethiopian spice mix. Traditional berbere has about thirteen (!) spices;… Read More →
An Easy “Sort of 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 Pecorino Romano for an extra flavor boost. I think escarole adds a nice bitterness… 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 →
Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help… Read More →
Easy Savory Hand Pies By Andrew Zimmern These individual curried lamb hand pies are easy to throw together for a fun weeknight dinner.
