This is simple cast iron cookery 101. This meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions is the perfect thing to cook over a live fire. This dish is wine-y, brine-y, brothy sauce… If I were all alone, I’d have zero… Read More →
This grilled trout dish looks fancy, but it’s so easy. My prosciutto-wrapped whole trout is stuffed with lemon and herbs, and cooked over live fire. To complete the meal, I make rice pilaf directly in the hot coals and make a simple blender sauce with garlic and herbs. Watch me cook this recipe here. Like… Read More →
I recently shared this grilled chicken recipe with People magazine, and it’s a big winner. This grilled chicken recipe highlights all the flavors: sour, salty, bitter, sweet and spicy. It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce. Serve it with homemade… Read More →
Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning… Read More →
The Easiest Way to Cook Asparagus By Andrew Zimmern It’s springtime and asparagus is abundant in the markets. I like to toss it in a wok with an umami-rich black bean sauce, serve it as a salad with poached lobster, blitz it into a springy pesto and shave ribbons of it for classic fettuccine primavera.… Read More →
This Moroccan-inspired sheet pan chicken recipe is an easy and flavorful weeknight meal. Made with my Grill Magic Badia seasoning, this meal is loaded with North African flavors of the spice market. It transforms a ho-hum dish to a miraculous one. This recipe serves four, and only uses one pan, leaving minimal dishes to deal… Read More →
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 →
Summer Squash Pasta with Brown Butter & Lemon This is a fresh and bright pasta that uses seasonal ingredients like summer squash. You can use any sort of zucchini, my favorite being gold bar squash. Please note: the smaller the better when it comes to these squash. When they get big (you know—like when they… Read More →
Banana Pudding with Swiss Meringue Recipe By Andrew Zimmern Banana pudding is one of my all-time favorite desserts. It helps that this crowd-pleaser is super easy to put together and can be made in advance. Top it with meringue for a dramatic presentation, or keep it simple with a dollop of whipped cream. Tips for… Read More →
By Andrew Zimmern Moche means ugly in French and this sauce certainly qualifies, but the results are stupendous and the technique is not fussy. You will see that the demi-glace is optional. For years, I’ve reduced stock to make glace to have around, and I find it valuable, but it’s not necessary. For this recipe,… Read More →
Holiday Dinner Demystified By Andrew Zimmern My version of this classic recipe has all the wonderful flavors you crave without the headache. Seared beef tenderloin with mushroom duxelles, foie gras and puff pastry, in a sauce that perfectly compliments the dish.
Chicken Marbella By Andrew Zimmern Chicken Marbella first appeared in recipe form in the 1982 Silver Palate Cookbook by Julee Rosso and Sheila Lukins. In the 1970s, Lukins ran a catering company in Manhattan. Rosso knew some of her customers, ate her food and their friendship eventually led to a groundbreaking business model for food… Read More →
Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everywhere, anywhere and anytime, from humble food stalls to fancy restaurants. My friend Judy at the Woks of Life posted a great recipe that used to get started. I owe… Read More →
Japanese Gyu Don By Andrew Zimmern This is a simple, sweet-and-savory Japanese beef dish served over rice. Watch me make this recipe: Like this recipe? Save it on Pinterest!
Tuna Noodle Casserole By Andrew Zimmern I joined Senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all-time favorite comfort food classics, a tuna noodle casserole.… Read More →
Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If you don’t have… 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 →
Pork Ribs with Sauerkraut, Cabbage and Apples By Andrew Zimmern This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly… Read More →
Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes… 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 →
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 →
My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a… Read More →
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 10 surefire ways to celebrate the mothers in your life. Salad with Poached Eggs & Bacon Vinaigrette It’s… Read More →
15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts. Frittata Rustica with Mixed Vegetables & Manchego If… Read More →
Passover Recipes Here are a few of my best recipes for Passover, from the ultimate matzoh ball soup and my grandmother’s chopped chicken liver to roasted lamb and flourless chocolate desserts. (Just a warning: I don’t keep kosher in my house, so not all of these recipes are kosher-friendly.) Chopped Chicken Liver My grandmother… Read More →
Shrimp Scampi with Seasoned Breadcrumbs & Angel Hair Pasta By Andrew Zimmern For this butter- and garlic-infused Italian-American scampi, buy the best shrimp you can find because the success of the dish hinges on the quality of the seafood. For the sauce, I like to use a mix of anise-flavored Pernod and white wine for… Read More →
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Caponata with Grilled Crostini By Andrew Zimmern A traditional Sicilian vegetable dish, caponata is made with sweet and sour caramelized eggplant, onions, peppers, olives, capers and tomatoes. It has many uses in the kitchen—it’s a great vegetarian appetizer served with grilled bread, you can toss it with pasta, serve it hot as a side dish… 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 →
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 →
