Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón By Pati Jinich Although we don’t think of pine nuts when we think of Mexican cooking, they are definitely part of the culinary landscape (used most often in sweets). But they are one of my favorite ingredients, and they work very well for… Read More →
Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the… Read More →
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—it’s tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long,… Read More →
Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the… Read More →
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 →
Low & Slow Barbecue Pulled Pork By Andrew Zimmern This melt-in-your-mouth pulled pork is so tender. Eat it as is or put it in a sandwich. But don’t forget to relax and be patient, because the best barbecued pork takes time. Like this recipe? Save it on Pinterest!
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 →
Homemade Ricotta Cheese By Andrew Zimmern In the ’70s and into the ’80s, cooking was a lot about shopping and assembly. In the ’90s 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 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.
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 →
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.… Read More →
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.
By Andrew Zimmern
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… Read More →
Southwest-Style Salsas By Andrew Zimmern I’min love with the global pantry. Learning ingredients and techniques from other food worlds is something that really thrills me. One small, simple recipe can be built on for years, providing limitless cooking pleasure. Take these two sauces, red and green salsas from the Southwestern US, familiar to anyone who… Read More →
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 →
Easy Thai-Style Curry By Andrew Zimmern A taste of the tropics during 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 and sweet… Read More →
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 →
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 →
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.
Spice It Up My homemade curry paste gives an herby fragrance and depth to this delicious, spicy Thai-style curry with scallops.
Soft-Shell Crab Gets a Makeover I call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes… Read More →
Simple Stir-Fry Asparagus is one of my favorite foods, so I give you this superb and simple way to use this amazing vegetable in your kitchen.
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 →
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 →
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 →
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. I have… Read More →
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 →
