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. Like this recipe? Save it on Pinterest.
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
About Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has…
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 →
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 →
Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:
Chengdu Chicken with Black Beans, Chiles & Peanuts By Andrew Zimmern This spicy Chengdu-style chicken in an umami-rich black bean sauce is a mainstay at my house. Marinating the chicken overnight in rice wine and cornstarch makes the meat tender, helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of… Read More →
Grilled Red Snapper By Andrew Zimmern When it comes to grilling whole fish, red snapper is ideal—it’s versatile, it’s economical and it cooks quickly. I like to season it with a simple garlic and herb olive oil marinade, and serve it with a mixed herb salad and grilled lemons. Watch Andrew make this recipe:
Minnesota Honey Producers at the State Fair After you’ve had your cheese curd fix in the Food Building, make your way next door to the iconic octagon-shaped Agriculture & Horticulture Building for a scoop of honey ice cream and a quick lesson on beekeeping. There’s a large footprint dedicated to honey and honey products made… Read More →
Banh Mi Pork Burgers By Andrew Zimmern In this recipe, I’ve turned the craveable flavors of a classic Vietnamese banh mi sandwich into a show stopping burger—a ground pork patty chock full of vegetables, herbs and aromatics, griddled and served on a bun with a schmear of spicy mayo and pâté. Watch Andrew make this… 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 →
Hard Boiled Eggs By Andrew Zimmern Follow these simple steps for perfectly cooked hard-boiled eggs. Hard boiling an egg is an easy way to take a healthy, protein-filled snack on the road. I also like to keep a half dozen on hand in the fridge for a quick breakfast and to add to salads and… Read More →
How to Prepare a Geoduck We go behind the scenes at last year’s South Beach Wine & Food Festival to show you how to prepare the most delicious clam in the world. I often say eating geoduck is like kissing a mermaid. Try it and I guarantee you’ll agree. The giant clam can be daunting… Read More →
How to Make Paneer at Home By Andrew Zimmern One of the easiest cheeses to make at home is the classic Indian paneer. It’s a mild, fresh farmers’ cheese that takes on flavors really well, soaking up the sauce it cooks in. For my version of saag paneer, I like it to be soft and… Read More →
Quick Pickled Jalapenos By Andrew Zimmern Trade in your jarred jalapeno rings for this super easy quick pickle. Trust me, they’re far superior to their store-bought counterpart. I always have a stash of homemade pickled jalapenos in the fridge for use on sandwiches, nachos, scrambled eggs, chili and stew, tacos, burritos, or alongside grilled chicken… Read More →
Roasted Olives with Lemon, Garlic & Herbs By Debi Mazar and Gabriele Corcos Olive trees are everywhere in Tuscany, and they are traditionally used for oil production and not eating. These olives are relatively small with concentrated flavor. So, the olives used for appetizers are actually from Southern Italy, where the olives are also cured… Read More →
How to Prepare Artichokes The edible bud of a thistle plant, artichokes can be intimidating to prepare and cook. Covered in an armor of spiky bracts and filled with a fibrous inedible choke, their defense system is on point. Cleaning, trimming and prepping them for cooking is easy once you learn a few simple tricks.… Read More →
The Best Latke Recipe By Andrew Zimmern Topped with leftover slices of brisket, these potato pancakes will blow your mind. For me, making latkes has always been a family activity. I first made these with my grandmother when I was 4 years old. I had my son squeezing potatoes for me when he was 3.… Read More →
Basic Tomato Sauce I am a huge believer in culinary literacy. Everyone should know how to make a simple tomato sauce because there are so many ways to use it in the kitchen. The best part? This recipe only takes about 20 minutes from start to finish. Once you master the basic recipe, feel free… Read More →
Kramarczuk’s Sausage Company Kramarczuk’s is an iconic Twin Cities restaurant and deli, serving Eastern European sausages and comfort classics for more than 50 years. Wasyl and Anna Kramarczuk moved to the United States from Ukraine in 1949. In the 50s, they bought an established butcher shop in Northeast Minneapolis, started making sausages and quickly became… Read More →
Japanese-Style Grilled Red Snapper By Andrew Zimmern One of the great traditions in Japanese cookery is robata, or cooking over an open grill with binchotan charcoal. It’s a great technique for cooking red snapper. Paired with my favorite dipping sauce for Japanese-style grilled fish—a mix of soy, lemon, scallion and daikon radish—it doesn’t get much… Read More →
Buttermilk Panna Cotta with Peppercorns & Mixed Berries By Andrew Zimmern Panna cotta, which literally means “cooked cream,” is an Italian custard-like chilled dessert with a luxurious, silky smooth texture. At its core, it’s a simple mixture of cream, sugar and gelatin. It’s not an egg-based custard, nor does it require a water bath or… Read More →
Scallops in Aguachile Recipe by Chef Carlos Salgado from Taco Maria In the Pacific states of Sinaloa and Nayarit, aguachile de callo de hacha (scallops in chile water) is the Rolls Royce of ceviche dishes, in which the luxurious scallop is bathed in a fiery solution of lime and fresh green chile. Traditionally, only two… Read More →
Wise Acre Eatery It seems just about every restaurant claims to be farm to table. In the case of Wise Acre, it’s part of the business plan. Depending on the time of year, 75 to 95 percent of ingredients originate on sister business Tangletown Gardens’ 100-acre farm in rural Plato, Minnesota, including Scottish highland cattle,… Read More →
This recipe is beautiful in its simplicity. By Richard Blais Lobster, meet mayo. Who could have predicted that this personal introduction that I made years ago would have evolved into such an amazing marriage of flavor? I’m such a mensch . . . and a liar, obviously! This outstanding combo goes way, way back, before… Read More →
Recipes for a Memorial Day Barbecue Just in time for the unofficial start of summer, here are 10 reasons to fire up that grill. This weekend, I’m mixing traditional Memorial Day fare like low-and-slow barbecued pulled pork with recipes inspired by my travels, such as the Cuban-style Creole chicken and grilled scallops with a Moroccan-inspired red pepper chutney.… Read More →
Grilled Coconut-Curry Shrimp Skewers with Cilantro Chutney By Andrew Zimmern Served with a side of my addictive cilantro chutney, this easy shrimp appetizer benefits from a long marinade of rich coconut and curry flavors followed by a quick char on a hot grill.
Chicken Fried Steak with Cream Gravy By Andrew Zimmern Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. Last year I drove a section of the famed highway in Oklahoma and stopped at Clanton’s, world famous for their chicken fried steak. Once I tasted their… Read More →
Authentic Vietnamese Food at Quang Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. Quang Restaurant is family owned-and-operated, always packed and serves some of the best traditional Vietnamese beef noodle soup in America. Don’t let the line out the door scare you away—even at their peak hour, the wait will… Read More →
10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat the briny, succulent shellfish by the dozens. Whether you poach them in wine, stuff them with bacon and breadcrumbs or add… Read More →
