Andrew Zimmern or Baby Hippo?? Madde Gibba hosts a lightning round of “Andrew Zimmern or Baby Hippo” with Anthony Bourdain, Aaron Sanchez and Michael Voltaggio at last year’s SOBEWFF. How well do you score? South Beach Wine & Food Festival is a premiere food and wine weekend raising millions for culinary scholarships and providing fans… Read More →
BAM or Bamm Bamm? What does Emeril Lagasse have in common with Bamm Bamm from the Flintstones? Madde Gibba and I find out at last year’s South Beach Wine & Food Festival. SOBEWFF is a premiere food and wine weekend raising millions for culinary scholarships and providing fans with an unparalleled experience. Here’s a glimpse… Read More →
How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more… Read More →
How to Kill a Lobster Dispatching a lobster is most likely what’s preventing you from cooking it at home, but learning the proper and most humane way to do it will make it less intimidating. I believe the most humane way to kill a lobster is to first put it in the freezer for 5… Read More →
Pasta Carbonara By Andrew Zimmern This elegant Roman pasta is simple to make and one of the most soul-satisfying meals I can think of. It’s superb even without fussy ingredients, but it becomes HEAVENLY with a seriously good cheese, and orange-yolked farm fresh eggs. It will change your life. Watch Andrew make this recipe: Like… Read More →
Herbed Aioli By Andrew Zimmern Serve this foolproof herb and garlic aioli with French fries, seafood or vegetable crudites. Watch Andrew make this recipe:
Chocolate Pot de Creme By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate dessert is easy to prepare, and an impressive make-ahead finale for your next dinner party. Serve with whipped cream, creme fraiche, a sprinkle of powdered sugar, with berries, or let the rich… Read More →
Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy yet elegant way to impress your guest. You can use ribeye, sirloin, New York strips or flat iron steaks. Watch Andrew make this recipe:
How to Prepare Fresh Horseradish Horseradish is the spicy root that gives a lot of your cooking a serious kick in the pants, from cocktail sauce and roast beef to bloody Marys and borscht. Instead of buying the jarred stuff, try making your own prepared horseradish at home. Although its pungency may be tear-inducing, it’s… Read More →
Beet & Red Wine Mignonette with Pink Peppercorns By Andrew Zimmern A traditional accouterment for freshly shucked raw oysters and cold seafood platters, mignonette is a simple sauce of minced shallots, vinegar and cracked black pepper. Here, I add beet-infused red wine and pink peppercorns for an earthy depth of flavor. Watch Andrew make this… Read More →
Cocktail Sauce By Andrew Zimmern An essential condiment for steamed, poached or fried seafood, here is my recipe for the perfect cocktail sauce. I’m sticking to tradition, mixing chili sauce—not ketchup—with a healthy dose of freshly prepared horseradish and a squeeze of lemon. Watch Andrew make this recipe:
Homemade Shellfish Stock By Andrew Zimmern Always, always, always save your leftover shells and bones in bags in your freezer to make rich, homemade stocks and broths. It’s an ingredient that is guaranteed to take your cooking to the next level. Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp… Read More →
Shrimp Étouffée By Andrew Zimmern Several years ago in New Orleans, I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It’s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are… Read More →
The Easiest Way to Dice a Mango Mangos are one of the most popular fruits in the world. When picking out mangos at the grocery store, don’t be fooled by the color—red does not mean ripe. Judge the fruit on its firmness, it should be soft without bruises. Mangos have a flat, almond-shaped seed in… Read More →
Muffuletta Sandwich By Andrew Zimmern The muffuletta is a classic New Orleans sandwich made famous by Central Grocery, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s a fun, easy and delicious way to feed a crowd. I happen to like adding… Read More →
Swedish Meatballs with Beef Gravy By Andrew Zimmern I don’t think there is a more soul-satisfying meal than Swedish meatballs with mashed potatoes smothered in homemade beef gravy. I like to brown the meatballs in butter first, before finishing them in the oven with a little chicken stock so they stay nice and moist. This… Read More →
Hunan-Style Peanut Sauce By Andrew Zimmern This classic Hunan-style peanut sauce is one of my favorites for dipping, glazing and enjoying with all sorts of Asian food. It’s great with sticky rice, fried chicken summer rolls, ribs, chicken satay, pork belly or chicken off the grill. Watch Andrew make this recipe:
Sticky Spicy Chicken Wings By Andrew Zimmern Of all the dishes I’ve tasted around the world, this is the one I’m happiest to have brought home and perfected in my own kitchen. Sticky, fatty, salty and sweet, the best versions of this recipe emulsify the chicken fat into the sauce as it reduces. They’re great… Read More →
Bull’s Horn Food & Drink Minneapolis has no shortage of throwback dive bars that embrace a no-frills come-as-you-are vibe, with self-service popcorn machines and cheap drinks. Even with a faint hint of stale cigarette smoke lingering, the nostalgia keeps the bar stools filled. The problem is, most of them don’t—or can’t—serve food beyond a frozen… Read More →
The Easiest Ways to Prep an Avocado Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world—we consume more than 4 billion per year in the United States alone.… Read More →
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
Bizarre Foods Season Premiere January 23 9|8c on Travel Channel From the North Woods of the fabled Paul Bunyan to the Mexico City of the Aztecs, this is one of the most exciting seasons of Bizarre Foods we’ve ever made. I’m revealing the food and stories behind notable characters, cultures and mythology, both here in the… Read More →
Sous Vide Spare Ribs with Sticky Rice & Peanut Sauce By Andrew Zimmern Want to take your cooking game to a new level? Get on board with the immersion circulator. Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other… Read More →
Martina Located in Linden Hills in the old Upton 43 space—which got stripped of its sterile Scandinavian decor for a more inviting dining room modeled after traditional estancias, or Argentinian ranches—Martina may be new, but its seafood-centric menu has earned its place among the city’s great restaurants. It’s the first solo endeavor of chef Daniel… Read More →
CONTEST COMPLETE AZ Cooks Your Grandma’s Best Recipes Contest Share a favorite, original recipe from your Grandma’s collection for a chance to win a great prize pack, a shout-out from Andrew Zimmern, and have your recipe prepared on AZ Cooks. Scroll down to enter! My grandmother only cooked a few dozen dishes on a regular… Read More →
Dry-Rubbed Fried Chicken Wings By Andrew Zimmern Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing with your favorite dry rub and melted butter. Chicken wing supremacy is really that simple. Here, I’ve used two different types of dry rub—one with herbs, garlic and onion,… Read More →
Easy Guacamole By Andrew Zimmern Guacamole is the perfect healthy snack for entertaining while the big game is on. The simplicity of this version really lets the flavor of the avocado shine. Watch Andrew make this recipe:
Grilled Pineapple Salsa By Andrew Zimmern This chipotle-infused pineapple salsa pairs beautifully with grilled or fried fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture. Watch Andrew make this recipe:
Pajarito Just over a year old, Pajarito’s contemporary Mexican cuisine is still satisfying a packed house every night. Located on St. Paul’s West 7th St. in the historic Glockenspiel building, it’s proven to be the right combination of quality ingredients, superb flavors, affordable plates, great service and a sophisticated, inviting atmosphere. I love a cheap… Read More →
Homemade Crispy Onion Rings By Andrew Zimmern With a light and crispy batter, these buttermilk fried onion rings are a perfect snack for game day, or as part of a backyard burger bash side dish. It’s a classic Southern-style recipe, with an extra flavor boost from my Lemon & Shallots spice blend and hot sauce. Make sure… Read More →
