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Andrew Zimmern's Shrimp and blue grits

Shrimp & Blue Grits with Andouille Sausage

Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe and…  Read More

Polenta with Pork Ragu|Polenta with meat ragu|Polenta with meat ragu

Creamy Polenta with Pork Ragù

Creamy Polenta with Pork Ragù By Andrew Zimmern Nothing says comfort food like a rich, hearty tomato sauce poured over a bowl of creamy polenta. This recipe feeds an army—with leftovers—so be prepared to freeze the extras for easy weeknight meals to come, or simply cut the recipe in half.

Pot Roast

Andrew Zimmern’s Chrismukkah Guide

How to Win Chrismukkah This Year No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve made…  Read More

Fried Turkey|Fried turkey|Andrew Zimmern with fried turkey.

How to Make Perfect Fried Turkey

Juicy Fried Turkey with Crispy Skin By Andrew Zimmern I love fried turkey, but frying the whole bird isn’t a good idea. It’s dangerous, the outside gets overcooked before the inside is tender and the lengthy frying time means the turkey absorbs too much oil. I suggest you break down a turkey into its pieces, using…  Read More

Braised turkey|Brown the turkey|||Braised Turkey

Wine-Braised Turkey with Creamy Gravy

A Foolproof Braised Turkey Smothered in Creamy Gravy By Andrew Zimmern There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful…  Read More

Tomato Soup with Cheese Toastie

Roasted Tomato Soup with Grilled Cheese Toasties

The Ultimate Roasted Tomato Soup By Andrew Zimmern Nothing hits the spot more on a chilly day than dipping grilled cheese into tomato soup. In this recipe, I take the classic pairing to the next level—adding prosciutto, tomatoes and caramelized onions to the cheesy sandwiches and slow-roasted tomatoes to the soup for an intensified, rich flavor.

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…  Read More

Andrew Zimmern's Tuscan Tomato Bread Soup

Tuscan Roasted Tomato & Bread Soup

Pappa al Pomodoro By Andrew Zimmern Looking for a way to use up leftover bread? This time of year, pappa al pomodoro is the best answer. I prefer to make the Italian tomato-bread soup with slow-roasted tomatoes because it intensifies the sweetness of the tomatoes and gives the soup a rich depth of flavor. If you don’t have stale bread…  Read More

Andrew Zimmern's Italian Wedding Soup

Italian Wedding Soup with Orzo & Meatballs

An Easy “Sort of 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 Pecorino Romano for an extra flavor boost. I think escarole adds a nice bitterness…  Read More

Andrew Zimmern's Recipe for Veal Marsala

Veal Marsala with Rosemary & Mushrooms

Italian Comfort Food for Autumn By Andrew Zimmern For this traditional veal marsala recipe, I prefer to use bone in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out quickly. If you don’t want to use veal, this mushroom and marsala sauce pairs well with chicken thighs or pork…  Read More

Dashi Broth|Broth & Stock

How to Make Dashi Broth at Home

Homemade Dashi Broth By Jennifer McGruther A traditional base for soups in Japan, dashi is made from seaweed and bonito flakes, or shaved flakes of dried skipjack tuna, which you can find at many supermarkets and health foods stores as well as Asian markets. Mild in flavor, dashi makes for a clear broth with faint, subtle…  Read More

Fresh Pea Soup

Very Fresh Spring Pea Soup

Fresh Pea Soup By Andrew Zimmern  This fresh pea soup is a celebration of spring in a bowl. You can use frozen peas if you must, but shelling your own peas is worth the extra step.  

Andrew Zimmern's Vegetable Barigoule

Spring Vegetable Barigoule

Artichoke & Asparagus Barigoule By Andrew Zimmern Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast…  Read More

Andrew Zimmern's Green Chile & Pork Chili

Green Chile & Pork Chili

Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the…  Read More

Cold Korean Noodle Soup|Cold Korean Noodle Soup

Culinary Literacy, Korea: Iced Noodles with Chiles & Poached Beef

Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long, thin noodles. Mul-naengmyun, is served in…  Read More

Andrew Zimmern's Chinese Lamb Chops

Chinese Spicy, Sweet & Sour Lamb Chops

Chinese Lamb Chops By Andrew Zimmern Here I’ve combined two of my favorites—Chinese food and lamb—in one easy recipe. And who doesn’t love lamb racks cut into easy to eat mini caveman chops?  

Zahav Lamb Shoulder||Pomegranate Molasses|Zahav Cookbook

The Zahav Lamb Shoulder

The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.…  Read More

Andrew Zimmern's Potato Leek Soup

Potato and Leek Soup

A Favorite Fall Soup By Andrew Zimmern Potato and leek soup was what Louis Diat cooked one cold summer morning at the Ritz in NYC over a century ago because he had a lot of it as a child. The soup was left in the fridge all day, spun, strained, creamed and turned into vichyssoise. It…  Read More

Vichyssoise

Classic Vichyssoise

Chilled Potato & Leek Soup By Andrew Zimmern What can I say, I love chilled soups in the summer and always have a pitcher of gazpacho or vichyssoise on hand for snacking. This recipe is a classic, smooth-and-creamy potato-leek soup that works well as an appetizer or main course on a hot summer night.

Kitchen Experiments: Sous Vide Beef Tenderloin

Sous Vide Cooking at Home By Madeleine Hill Look, I’m not Andrew Zimmern, but I do work for him (both a blessing and a curse). I love to cook, but I didn’t go to culinary school. Two years ago, I turned a hobby into a salaried job when I started testing Andrew’s recipes for Food & Wine…  Read More

Andrew Zimmern's Roasted Leg of Lamb

Roast Leg of Lamb with Lemony Dill Sauce

My Favorite Summertime Meat By Andrew Zimmern Nothing beats roasting a whole leg of lamb. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over medium indirect heat. The best tool in the world for home cooks working with bone-in meats is a meat thermometer. There is no substitute…  Read More

Menietti

Menietti in Vegetable Soup

Ligurian Dumpling Soup By Andrew Zimmern These little menietti dumplings are my new favorite recipe. I can’t stop making them. About a year ago by my pal Jenn Louis, F&W 10 best designee and chef/owner of Lincoln in Portland, Oregon, sent me the ratio for the dumplings themselves. These little gems are from Liguria, and…  Read More

Ricotta Gnocchetti Pasta By Hand by Jenn Louis|Pasta by Hand

Jenn Louis’ Ricotta Gnocchetti

Soft, Tender & Rich with Ricotta By Jenn Louis In the fall, I dress these gnocchetti with sautéed squash and sage brown butter. In the winter, I serve them with a meat ragù. In the summer, it must be pesto!  Recipe from Jenn Louis’ Pasta By Hand. Order your copy here.  

Risotto alla Milanese|

Risotto Alla Milanese

Mastering the Art of Risotto By Marc Vetri This dish is forever linked to the centuries-old Duomo cathedral in Milan. Apparently, in 1574, a master glassmaker who was in charge of making stained glass  for the cathedral enlisted an able disciple who was given the nickname Zafferano because he used saffron to color the glass. The…  Read More

Andrew Zimmern's Spring Paella

Spring Paella with Shrimp, Peas & Morels

Celebrate spring with this delicious and easy Spanish classic. By Andrew Zimmern I love paella. It’s easy and more forgiving than risotto for the home cook. Paella is typically cooked over an open fire. I often do mine on my grill, over cherry and hickory hardwood coals. The crust develops superbly, while the aroma and flavor…  Read More

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

Garganelli with Prosciutto and Peas|Garganelli with Prosciutto and Peas|

Garganelli with Prosciutto & Peas

Garganelli with Prosciutto & Peas By Thomas McNaughton Especially if you swap out store bought penne for the garganelli, this recipe can come together in a matter of minutes. In the restaurant, I like to add in arugula at the end of cooking so that it wilts in the pan, and then garnish the finished…  Read More

Ma Po Eggplant

Ma Po Eggplant in Garlic Sauce

Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a…  Read More

Radicchio Pumpkin Risotto|Bitter

Radicchio & Pumpkin Risotto

Radicchio & Pumpkin Risotto By Jennifer McLagan I love the winey hue that radicchio gives the rice in this dish, and the way its bitterness balances the pumpkin’s sweetness. Now I know that using the word pumpkin reveals my birthplace, but I just can’t get my head around “squash.” However, so I don’t confuse you,…  Read More

Beef Cheek and Wine Tamales|Tamales|Beef Cheeks and Wine Tamales

Beef Cheeks and Wine Tamales

Nose-To-Tail Tamales By Alice Guadalupe Tapp For me, beef cheeks are simple and sublime, and this recipe makes them so. It is almost like making stew or an easy version of boeuf bourguignon. Make this even simpler by using a slow cooker or pressure cooker. Recipe from Alice Guadalupe Tapp’s new cookbook Tamales. Order your…  Read More