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Searched for: red chile sauce

Porchetta Banh Mi with Fish Sauce Caramel

The Ultimate Banh Mi By Andrew Zimmern If you made this porchetta last night, then this banh mi sandwich is just one amazing way to use up any leftovers. I love the contrast of textures and flavors here, tangy crisp vegetables and rich pork topped with a nice salty punch from the fish sauce caramel. And if you…  Read More

Pulled Pork|Char-Grilled Chili Shrimp|Smoked Turkey Legs|Grilled Flank Steak with Chimichurri

Pulled Pork with Homemade BBQ Sauce

Low & Slow Barbecue Pulled Pork By Andrew Zimmern It’s summer, so get outside and light up that grill. Relax and be patient, the best barbecued pork takes time. Like this recipe? Save it on Pinterest!

The One Ingredient I Can’t Live Without

My Secret Weapon in the Kitchen Fermented chile bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese food…  Read More

Andrew Zimmern's Fresh Ricotta

Fresh Ricotta with Red Chile & Honey

Homemade Ricotta Cheese By Andrew Zimmern In the 70’s and into the 80’s, cooking was a lot about shopping and assembly. In the 90’s and the aughts, certain ingredients became the sexy stalwarts of a new era of democratic cookery. Every dish had to have bacon in it, or boquerones, or Calabrian chiles. Now, everyone…  Read More

Sauce Chien|

Sauce Chien

Sauce Chien By Andrew Zimmern Sauce chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies… it’s a perfect accompaniment for any grilled meat.

Ma Po Eggplant

Ma Po Eggplant in Garlic Sauce

Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a…  Read More

Crab Rolls

Crab Rolls with Thai Chile Sauce

Crispy Crab Spring Rolls By Andrew Zimmern The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. For a party, I fry these in an electric skillet, it’s the easiest and best way for these tasty guilty pleasures to be as fresh as possible for our guests. I…  Read More

Andrew Zimmern's Grilled Beef Rolls

Grilled Beef Rolls with Nuoc Cham Dipping Sauce

Vietnamese-Style Grilled Beef Rolls By Andrew Zimmern For these Vietnamese-style grilled-beef rolls (bo la lot), I wrap flavorful ground sirloin in briny grape leaves and serve them with a sweet, spicy, tangy dipping sauce. Traditionally, they are made with the betel leaf, which is also delicious and can be found at some Asian markets.

Andrew Zimmern's aromatic soy sauce noodles

Aromatic Soy Sauce Noodles

Fast, Simple Sichuan Noodles By Andrew Zimmern This nicely balanced Sichuan sauce with just the right amount of heat is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. I use the aromatic soy sauce as an ingredient in anything requiring sweet soy or as a…  Read More

Chile Sauces|Chile Sauces

Chile Sauce 101

Southwest-Style Salsas By Andrew Zimmern I am in love with the global pantry, and learning simple ingredients or techniques from other food worlds is something that really thrills me. One small, simple recipe can be built on for years, and provide limitless cooking pleasure. Take these two sauces, red and green salsas from the Southwestern US, familiar to anyone…  Read More


Halibut with Brown Butter, Lemon & Aged Fish Sauce

Inspired by Chef Ed Lee By Andrew Zimmern I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog…  Read More

Andrew Zimmern's Ahi Tuna Curry

Seared Ahi Tuna with Coconut Curry

Easy Thai-Style Curry By Andrew Zimmern A taste of the tropics in the Minnesota winter is always welcome at my house. This Thai-style dish is so easy to throw together for a weeknight meal, but also works as a stunning entrée for your next dinner party. It has all the hot, sour, salty, sweet flavors…  Read More

Andrew Zimmern's Pork and Asparagus

Pork & Asparagus with Chile-Garlic Sauce

Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese…  Read More

Bangalore Sauce|Bangalore Sauce|Fried Whole Fish||

Bangalore-Style Dipping Sauce

Perfect Pairing for Fried Fish By Andrew Zimmern This is the best dipping sauce for fried seafood you’ll ever make. I met up with members of the Three Rivers Catfishing Club in Pittsburgh to reel in and fry up catfish from the Allegheny River. I like to fry the catfish whole, because just as chicken tastes…  Read More

Andrew Zimmern's Shrimp and Ham Skewers

Skewered Shrimp & Ham with Apple Jelly

Perfect Party Food By Andrew Zimmern These grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.

Crispy Soft-Shell Crabs with Bangalore-Style Dipping Sauce

Soft-Shell Crab Gets a Makeover Several years ago, I worked for a soft-shell crab company out of Maryland and spent four years studying, eating and cooking the shellfish. One year, at the Boston Seafood Show, the owner of the company introduced me to a gentleman who owned the largest crab processing facility in India.  He…  Read More


Easy Chinese Broccoli with Oyster Sauce

Cantonese Stir-Fry Chinese broccoli, also known as gai lan, broccoli rabe or rapini, is a leafy vegetable with crunchy stalks and small green florets. Similar to its more popular cousin, traditional broccoli, it’s rich in calcium, iron and vitamins A and C. This bright, ginger-and-chile infused recipe works well with any green veggie, such as…  Read More


Golden Coin Chicken-and-Shrimp Skewers with Peanut Sauce

Cantonese-style Street Food I first tasted this traditional southern Chinese recipe when I was in Guangzhou, and I was instantly hooked. Serving this dish in the Thai style, with lettuce wraps and vegetable garnishes, seemed the way to go. Once skewered you can grill, sauté, fry, poach or broil them—just make a double batch of…  Read More

Andrew Zimmern's Shrimp with Green Chiles

Shrimp with Green Chiles & Avocado-Tomatillo Sauce

This simple dinner is deceptively complex. You can have dinner on the table in 15 minutes and the flavors are crazy good. My family and I love Mexican food—it’s one of the world’s truly great cuisines. This dish is often seen in the Yucatán, in Veracruz and in-and-around oceanfront communities, but for any indefatigable travelers who…  Read More

Trinidad Salt Cod Fritters with Pepper Sauce

Island-style fried fish. How could you go wrong? In little roadside stands all over the Caribbean islands, the local food slingers turn out all kinds of salted fish fritters. Salting fish is one of the oldest and most popular forms of preserving around the world, and salted fish are always cheap and plentiful. The sauce is…  Read More

Andrew Zimmern's Bangkok Style Chicken Recipe

Sweet & Sour Bangkok-Style Chicken with Chiles

Iconic Thai Flavors On my first visit to Malaysia, I found myself in Penang sitting in a small Thai café near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, it was that good. I returned the next day with my crew, ordered the dish again, and this time positioned myself…  Read More

5 Unique Salsas for Cinco de Mayo

Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread.   Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos…  Read More

Andrew Zimmern's recipe for biscochitos

The Perfect Holiday Cookie: Biscochitos

Rich Cinnamon & Sugar Cookies By Andrew Zimmern Three years ago in New Mexico I met the Otero family. Steve orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3-feet wide over a wood fire and…  Read More

Andrew Zimmern Recipe Pork Kebabs

Grilled Pork Kebabs

Easy Grilled Pork Kebabs By Andrew Zimmern In this recipe, I marinate pork in my new Mediterranean Magic seasoning, Greek yogurt and lemon, before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with a tomato and cucumber salad and tzatziki sauce.

Andrew Zimmern Recipe Winter Roll

Winter Rolls with Grilled Beef & Shrimp Recipe

By Andrew Zimmern Beef and shrimp winter rolls are so easy and delicious to make. The lightly seared beef adds such a richness to a fresh bunch of herbs and greens. Watch Me Make Winter Rolls:

My Easiest Fried Rice Recipe

Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from…  Read More

Sweet & Sour Meatballs

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