Summertime Recipe Round-up The Fourth of July is one of my favorite holidays. There’s no better way to celebrate America’s independence (and my birthday) than sitting around with the family, swimming, grilling up my favorite meat, noshing on fresh summer eats and indulging my inner pyro. Here are a few of my top picks, from… Read More →
Alternatives for the Grill Step away from the traditional burgers and brats, and celebrate the unofficial start of summer with one of these recipes. Grilled lamb is a favorite in my family, it reminds me of little taverns all over Sardinia that serve perfectly charred, herb-infused lamb lollipops. Or get adventurous and try the rich… Read More →
By Andrew Zimmern I have wanted to try this version of meatballs for a while because I am really obsessed with all kinds, from all cultures and food traditions. They are light when rolled properly and not overcooked. Meatballs are versatile and can be made quickly on a weeknight with ingredients of all types. Grilled… 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 →
How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more… Read More →
The Easiest Ways to Prep an Avocado Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world—we consume more than 4 billion per year in the United States alone.… Read More →
Four Chile Salsa By Andrew Zimmern Using four different types of dried chiles adds a deep complexity to this thick salsa that’s hard to beat. It’s also incredibly versatile—use this chile salsa to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales or enchiladas, or simply as a dip for… Read More →
The Easiest Way to Make Fresh Tomato Puree Here’s a great tip for making fresh tomato puree, all you need is a box grater and ripe tomatoes. Make a big batch when tomatoes are at their peak and freeze for use all year long. Ready to cook? Try one of these recipes: Mussels Fra… 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 →
Festive Finger Foods Start the party off right this holiday season with one of these delicious appetizers, from simple and elegant seafood dishes like spicy mussels fra diavolo to throwback recipes from my childhood—salmon aspic is making a comeback, you heard it here first. Whether you’re headed to an office potluck or inviting friends over for a festive… Read More →
Nachos with Queso Fundido By Andrew Zimmern I serve this dish all the time at house parties, for both adults and kids. These super sophisticated nachos are built with several components, all made from scratch and delicious on their own. When served together, they will blow your mind. I wouldn’t ask you to go through… Read More →
Surf & Turf at the Cultivate Festival For my demo at this year’s Cultivate Festival in Kansas City, I’m cooking what I call street food surf and turf, a winning combination of crispy garlic short ribs and char-grilled chili shrimp. Invite friends over for some cocktails and a snack…serve this street food surf and turf along with… Read More →
Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.
An Andrew Zimmern-Style Snackadium This year we decided to ride the Super Bowl snackadium trend wave and make the ultimate food-filled novelty snack station. And, of course, we had to attempt one that looked like the new U.S. Bank Vikings stadium. The focal point of this snackadium is my Canteen Dog—a Piedmontese beef dog topped… Read More →
Portuguese-Style Braised Striped Bass By Andrew Zimmern A firm white fish, striped bass holds up well in this rich, flavorful tomato-based sauce chock full of andouille and fragrant herbs. Be sure to serve with plenty of crusty bread for dipping.
Senegalese Summer Rolls By Pierre Thiam This recipe is obviously inspired by the classic Vietnamese summer roll. Senegal saw a wave of Vietnamese immigrants around the time of the First Indochina War while Vietnam and Senegal were both still under French colonial rule. Nems, our take on fried Vietnamese spring rolls, are a beloved staple… Read More →
Demo Recipes from Epcot Food & Wine From my kitchen to yours, here are the recipes from my Chinese Brunch cooking demonstration at the 2015 Epcot International Food & Wine Festival. A huge thanks to everyone who helped produce such a wonderful event. Enjoy! Cold Peanut Sesame Noodles I first came across these noodles in… Read More →
A New Way to Eat Lobster By Andrew Zimmern Here is a fun recipe that engages all of the senses, takes advantage of the boiled lobster boredom and is simply delicious any time of year.
Feeding the Fire When Joe Carroll opened Brooklyn’s Fette Sau in 2007, he was among the very first pioneers to bring legit barbecue to New York City. A couple years ago, the New Jersey-native expanded his operation to Philadelphia, adding a second Fette Sau to his roster of restaurants (which also includes the neighborhood steakhouse… Read More →
Don’t Forget the Oil Spray oil is really handy for both cleaning your grill and for applying a thin coat of oil to the grill grates before you put a piece of fish or chicken down. I use PAM Cooking Spray or canola oil all of the time when I’m grilling. I usually give a… Read More →
Eat Clean. Live Loud. Melissa Joulwan is a badass. A retired Texas Rollergirl, Mel J has a serious thing for friendly competition, the band Social Disortion and cooking up a storm. In 2008, she launched her blog, Clothes Make the Girl, which kinda started out as a lifestyle/style site and eventually became one of the… Read More →
Latin Flavor Ingrid Hoffmann has built a large following around her Delicioso brand – she’s the lovely host of a popular TV show on the Cooking Channel and Univision, the creative director of a Latin-influenced cooking line and a best-selling cookbook author. Ingrid shares her go-to recipes for entertaining, tips for healthy eating habits from… Read More →
A Vibrant Raw-Fish Salad I first tasted this dish on the island of Cat Hai, off the Vietnamese coast. My crew and I fell into a small restaurant that was really the front porch of a family home. They walked us out back to their “kitchen,” pointed at a few raw ingredients and looked at me.… Read More →
