Rice and Lentil Salad By Andrew Zimmern If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super… Read More →
Broccoli Pasta By Andrew Zimmern This is my dad’s 50-year-old recipe for broccoli pasta, loaded with parmesan cheese. It’s heavenly, a very special recipe for me that my dad used to make all the time when I was growing up. View this post on Instagram A post shared by Andrew Zimmern (@chefaz)
By Andrew Zimmern New year, old school food. What better recipe to make in such stressful and anxious times? This pizza is one of my all-time favorites, especially with Kramarczuk’s sauerkraut and Polish sausage.
By Andrew Zimmern This is a fun recipe that I originally created for Rock Your Taco at the Austin Food & Wine Festival, and it won first place! The fried bao are a perfect vessel for gravlax, caviar and my bitter lemon creme fraiche puree. I’m using Oklahoma paddlefish caviar here, which is incredible and… Read More →
Sufganiyot By Andrew Zimmern Hebrew for donuts, sufganiyot are without question the most popular Hanukkah food in Israel. These are iconic fried treats that are simply prepared yeasted treats, filled with chocolate, creams, curds or jellies. You will find bakeries and markets throughout the country filling their shelves and windows with these little gems starting… Read More →
Rum Bread Pudding By Andrew Zimmern
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 →
Shrimp Tempura Salad By Andrew Zimmern
Shakshuka A one-skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I love… Read More →
After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world. Shop them here.
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.
Black Bean & Pork Chili By Andrew Zimmern Serve this chili with bowls of limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, farmhouse cheddar cheese, corn chips and warm flour tortillas.
Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured… Read More →
Cold Poached Salmon with Green Goddess Dressing By Andrew Zimmern This is an easy, elegant and foolproof recipe that’s perfect for holiday entertaining. Gently poaching the fish really highlights the beautiful flavor of Verlasso salmon, a company I work with that’s leading the way in sustainable aquaculture practices. I like to serve it with my… 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 →
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…
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 →
Read AZ and the Lost City of Ophir, and share your pics for a chance to win. I am thrilled with the positive response I’ve received about my new kids book, AZ and the Lost City of Ophir, the first novel in the Alliance of World Explorers series for middle-grade readers. It’s a rip-roaring, Indiana… Read More →
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 →
Poached Salmon with Hollandaise Sauce By Andrew Zimmern I adore poached salmon. No one poaches fish anymore, but it’s a simple, elegant, feed-a-crowd meal. Plus this recipe provides great leftovers—think salmon salad, salmon cakes or salmon aspic. Watch Andrew make this recipe:
AZ and the Lost City of Ophir Twelve-year-old AZ dreams of becoming the world’s greatest explorer. Instead, he’s stuck in summer school with just Odd Uncle Arthur for company. Little does AZ know that this summer will be his most thrilling—and dangerous—adventure yet. After a time-traveling mishap, AZ finds himself in Ophir, a lost city… Read More →
Roasted Tomato Soup By Andrew Zimmern The perfect tomato soup with some Parmesan bread toasties that is going to rock your world. It’s tomato insanity in a bowl.
Cheesy Chive Biscuits Recipe by Kate Jennings These are the best biscuits that have ever been baked in the studio kitchen. The key to the irresistible flaky texture is to not overwork the dough. We used a mix of cheddar and swiss here, but you can substitute for any sharp cheese you have on hand.… Read More →
The Ultimate Mac & Cheese Recipe by Matt Jennings We invited chefs Matt and Kate Jennings into the AZ Cooks kitchen to teach us how to make the best mac and cheese. This ultra-mac uses a blend of gruyere, brie and cheddar, which you can supplement with any cheese bits or ends that have accumulated… Read More →
Mexican-Style Grilled Cheese By Andrew Zimmern Often used for quesadillas, Oaxacan string cheese is a mild mozzarella-like cow’s milk cheese that melts beautifully. It’s the perfect choice for this gooey grilled cheese sandwich, paired with leftover pork, onion and fresh tomatillo salsa. Watch Andrew make this recipe:
Barbecue Chicken By Andrew Zimmern This barbecue chicken is the best thing I’ve cooked in a long time. I’m confident enough that I’d put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over… Read More →
How to Grill New York Strips By Andrew Zimmern I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. Grilling over high direct heat requires constant attention—be sure to turn the meat frequently, moving it around the grill to avoid flare-ups. Watch Andrew make this recipe:
Tony was a man of contradictions. His work from almost two decades ago inspired a rogue-ish bro culture in the chef world that in the past few years he came to revile and worked hard to repudiate. He told me almost 13 years ago that television was the “most vile mistress,” but he refined the… Read More →
Recipes for a Father’s Day Grill Out Being a father is my life’s greatest joy. Parenthood is the best gift of all, and spending time by the grill or in the kitchen teaching my son the ropes is my favorite way to spend Father’s Day. Here are 10 recipes to inspire you to fire up… Read More →
