Search Results

Searched for: 767
Show only:   News   Pages   Recipes   Show All
Crab Remoulade

Crab Remoulade

Crab Remoulade By Andrew Zimmern The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. I’m making this recipe with crab, but you can use shrimp, lobster, crawfish, really the sauce is good on anything.

Ribeye with Miso Sauce

Grilled Ribeyes with Miso Sauce

Grilled Ribeyes with Miso Sauce By Andrew Zimmern This is one of my all time favorite meals, grilled ribeyes with asparagus and an easy miso sauce.

Andrew Zimmern's Thit Kho

Vietnamese Pork Thit Kho

Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.

Macaroni and Four Cheeses

The Ultimate Mac & Cheese By Andrew Zimmern I made this cheesy, creamy, gooey macaroni and four cheeses recipe last weekend. It was absolutely delicious. Make sure to use tubular pasta, it’s the best shape for holding the decadent cheese sauce. Although I used parmesan, pecorino romano, taleggio, and fontina cheese, feel free to use…  Read More

Andrew Zimmern's Gyu Don Recipe

Japanese Gyu Don

Japanese Gyu Don By Andrew Zimmern This is a simple, sweet-and-savory Japanese beef dish served over rice. Watch me make this recipe:

Mother’s Day Shakshuka

Shakshuka By Andrew Zimmern A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, spicy tomato and red pepper sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Watch me make this live on Instagram:…  Read More

Braised Duck with Marsala

Braised Duck Legs with Marsala By Andrew Zimmern This simple braising method is a beautiful way to cook duck legs. Be sure to use a good marsala, it’ll make all the difference in the sauce.

Amy Klobuchar’s Tater Tot Hotdish

Taconite Tater Tot Hotdish Recipe by Amy Klobuchar 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…  Read More

Andrew Zimmern's Tuna Noodle Casserole

Andrew’s Tuna Noodle Casserole

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…  Read More

Aunt Suzanne’s Caramel Pecan Bars

A Simple, Foolproof Treat By Andrew Zimmern Everyone is baking these days, myself included. I venture to guess that it’s because the category represents the ultimate comfort food: A warm crusty bread, perfect cookies, or these simple bars my Aunt Suzanne makes all the time. I just made this batch, and turned her notes into…  Read More

Elotes

Elote-Style Street Corn with Mexican Fiesta Seasoning

Elote-Style Mexican Street Corn By Andrew Zimmern The best way to cook corn on the cob is in the husk directly on the coals. The husk protects the cob from incinerating, while the embers impart a smoky, fire charred flavor. Smother the sweet corn with classic elote toppings—crema, mayo, cilantro and my new Mexican Fiesta seasoning.

Glazed Carrots with Hot Madras Curry

Curry-Glazed Carrots By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.

Charred Eggplant Dip with Moroccan Moon Seasoning

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

Italian Wedding Soup with Tuscan Sun Seasoning

Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Tuscan Sun seasoning for an extra flavor boost. I think escarole adds a nice bitterness and…  Read More

Herb and Mustard-Crusted Lamb with French Kiss Seasoning

Herb and Mustard-Crusted Lamb By Andrew Zimmern These herb and mustard-crusted lamb racks make for an elegant yet easy main course. I think lamb and this sauce inspired by chef Dean Fearing is a perfect combination. It’s a simple goat cheese sauce that pairs beautifully with any grilled or broiled red or white meat.

Classic Tomato Sauce with Tuscan Sun Seasoning

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.

Chicken Skewers with Mediterranean Magic Seasoning

Chicken Skewers with Mediterranean Magic By Andrew Zimmern In this recipe, I marinate chicken thighs in my new Mediterranean Magic seasoning, lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber salad, tzatziki…  Read More

Vegetable Lentil Curry with Madras Curry Seasoning

Vegetable Lentil Curry By Andrew Zimmern This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover vegetables you have in the fridge combined with a nutrient dense legume like lentils for a…  Read More