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Pork egg rolls|Egg roll dipping sauce|Pork egg rolls

The Perfect Pork Egg Rolls

Pork Egg Rolls By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait.…  Read More

Dipping Sauce|

Chili Dipping Sauce with Sesame Seeds, Lime & Mint

Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can…  Read More

Mussels Fra Diavolo|Caponata with Grilled Crostini|Za’atar Spiced Almonds|Pickled Shrimp with Crispy Artichokes|Fresh Ricotta with Red Chile & Honey|Fried Eggplant with Honey & Rosemary

21 Easy Holiday Appetizers

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

Andrew Zimmern’s Guide to Deep-Frying

Deep Fry Like a Pro The word ‘fried’ is one of the most maligned terms in the kitchen. There’s no denying that fried foods aren’t the healthiest thing you can put in your mouth. But let’s face it, we’re pleasure seekers at heart and a little fried food every now and again is soul satisfying.…  Read More

Brisket|

Andrew Zimmern’s Hanukkah Favorites

My Best Hanukkah Recipes The Festival of Lights refers to a lamp in the temple that had only enough oil to last the Maccabees one night but instead lasted for eight. The holiday celebrates the miracle of the oil, so fried foods are the perfect Hanukkah metaphor. If you’re sick of latkes and donuts, think…  Read More

Soup Recipes|

Around the World with 12 Delicious Soups

Soup Recipes from Across the Globe I love the convenience, simplicity and versatility of a one-pot meal. Need to use up last week’s vegetables? Make soup. Coming down with a cold? Matzoh ball soup cures everything. Feeding a crowd? Whip up a big pot of chili. There’s a soup for every occasion in every culture across the globe.…  Read More

Coconut Cauliflower Soup|Clean Soups|

Coconut Cauliflower Soup with Ginger & Turmeric

Coconut Cauliflower Soup with Ginger & Turmeric By Rebecca Katz Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden brown color that delights the eyes as much as the taste buds. Add Thai coconut and the taste is divine! Recipe from Clean Soups by Rebecca Katz.

Cucumber-Kimchi|Cucumber Mint Lemonade||

Andrew Zimmern’s Favorite Ways to Use Summer Cucumbers

I am obsessed with cucumbers. I juice them, eat them raw, salted, pickled, fermented, sliced in salad and pressed into lemonade. I core cucumbers, stuff with a Chinese pork forcemeat and steam them. I even wok sear them for 10 seconds, refrigerate them and then serve ice cold with hot chili sesame oil and ginger.…  Read More

Andrew-Zimmern's-Flank-Steak-with-Chimichurri

Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil…  Read More

Soft-Shell Crab 3 Ways

How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh soft shell crabs. This is the time of year to avoid the frozen blue swimmer imports that seem to populate every crab shack and sushi bar during the rest of the year. May is…  Read More

Andrew Zimmern's Citrus Avocado Salad

Citrus Salad with Avocado & Feta

Winter Citrus Salad with Red Wine Vinaigrette By Madeleine Hill Make this citrus-packed salad when the fruit is at its peak flavor. The magic of this dish happens when parts of the avocado and feta melt into the dressing, so don’t try to prevent that. Feel free to use any orange, grapefruit, tangerine, pomelo mix you’d…  Read More

Shrimp Tempura||Shrimp-Tempura-Recipe

Shrimp Tempura with Tentsuyu

Traditional Shrimp Tempura By Andrew Zimmern When making tempura, the texture is as important as the flavor. Getting it right starts with the batter, a simple mixture of water, egg and flour. The methodology of stirring is vital; the combination of under-mixing and using cold water leaves lumps in the batter. That way the batter will actually…  Read More

Andrew Zimmern's Recipe for crab and artichoke dip

Hot Crab & Artichoke Dip

Easy Party Dip By Andrew Zimmern Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it.

Summer Rolls

Senegalese Summer Rolls with Peanut Ginger Sauce

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

Pan-Fried Sea Bass from Senegal by Pierre Thiam.|Senegal|Pan-Fried Sea Bass from Senegal by Pierre Thiam.

Pan-Fried Sea Bass

Senegalese Firire By Pierre Thiam Firire, a corruption of the French frire (“to fry”), is what we call fried fish in Senegal. You can use fish fillets if you don’t want to deal with fish bones, but in Senegal, we like to eat with our hands, grabbing the head or the tail of the fish…  Read More

Epcot Food & Wine Festival Demo Recipes

Chinese Brunch at Epcot Food & Wine Festival

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

Andrew Zimmern's Soft Shell Crab Toast

Soft-Shell Crab Toasts

Soft-Shell Crab Toasts By Andrew Zimmern Over the years my love for crabs has grown steadily. I set my culinary calendar for the soft-shell crab season and eat them as often as I can. Freshness is paramount. When taken straight from the water, especially in the Mid-Atlantic coastal states, the intense saline brightness is almost…  Read More

Andrew Zimmern's Fried Artichokes

Fried Artichokes with Lemon Aioli

Carciofi alla Giudìa By Andrew Zimmern Literally meaning “Jewish-style artichokes,” this recipe for deep-fried artichokes is a Roman specialty, originating in the city’s Jewish neighborhood. Feel free to cut the recipe in half, or double, depending on your party size.

Abalone with Black Bean Sauce|

Abalone with Black Bean Sauce & Sticky Rice

Abalone with Black Bean Sauce By Andrew Zimmern Abalone are simple to prepare and profoundly delicious. You can take the meat out of the shell, slice thin, and eat raw. If you prefer your sea snails cooked, try throwing them on the grill for a few minutes and you’ll find it has takes on sweetness…  Read More

5 Questions: Marcus Samuelsson

Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic…  Read More

Where to Eat Meat in Kansas City

Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is…  Read More

Easy Homemade Popsicles

Easy Homemade Popsicles

Healthy Frozen Treats Made with pineapple, yogurt, fresh herbs and Thai chiles, these spicy frozen popsicles are not your grandmother’s popsicles. I love to make these easy after-school snacks with my son when we have fruit, vegetables and herbs that need to be used up in our fridge. So don’t feel encumbered by the ingredients…  Read More

|Country Club Salad with Two Dressings|Kale Salad with Miso & Pistachios|Kale Salad with Miso & Pistachios|Thai-Style Spicy Grilled Beef Salad|Curried Chicken Salad|Shaved Brussels Sprout Salad with Burrata|One-Eyed Salad with Brown Sugar-Bacon Vinaigrette|Root Vegetable Salad with Orange-Tarragon Vinaigrette|Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing|Vietnamese Spicy Tuna Salad|Frisee Salad with Candied Bacon & French Vinaigrette

12 Kickass Salads

Get Inspired by Summertime Produce Here in Minnesota, we need to take advantage of the short growing season and salads are the perfect way to savor summer’s bountiful harvest. Who doesn’t love fresh leafy greens and flavorful vegetables tossed in a zesty dressing on a warm summer evening? From meal-in-a-bowl bistro salads to my favorite…  Read More

5 Questions: Melissa Joulwan

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

5 Questions: David Kinch

Genius Culinary Innovation David Kinch, chef/proprietor of Manresa in Los Gatos, California, creates some of the most exciting food in America. After working in Europe, Japan and New York, the James Beard award-winning chef moved to the West Coast and opened his flagship restaurant in 2002. Four years later, Kinch famously entered into a partnership…  Read More

James Beard Foundation Awards 2014

Congratulations JBF Award Winners! I had a fantastic weekend at the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 2, at Gotham Hall in New York City, during a…  Read More

AZ’s Top Cookbooks of 2013

This Year’s Required Reading There have been too many wonderful cookbooks published in 2013 to mention, but here are 25 of my favorite. No matter what type of cook you consider yourself to be, these are cookbooks that should be in your library. From recipes for simple weeknight meals to authentic Asian dishes and impress-your-guests…  Read More

Cookbook: Pok Pok

Food and Stories From Thailand If you’re looking for a lesson in Thai cooking, there is no better teacher than Andy Ricker. As the James Beard award winning chef and owner of a thriving Pok Pok empire that includes seven restaurants between Portland and New York City, Ricker has become one of the most knowledgeable…  Read More

Bizarre Tailgating

Try These at Your Next Tailgate Everyone has a go-to meal that fits right into the hearty, crowd-pleasing football food category. Some rely on hot wings and fall comfort-classics like chili and stew, others may boldly roast a whole steer head to make killer barbacoa tacos or light a kerosene-soaked fire for a fish boil. From…  Read More

Carrot Soup

Cream of Carrot Soup with Ginger & Curry

Thai-Style Carrot Soup By Andrew Zimmern Carrots and curry were made for each other. Michael Voltaggio’s cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don’t do anything with liquid nitrogen or as many bells and…  Read More