Zhug, Israeli Hot Sauce By Andrew Zimmern If you love spicy food, zhug is a versatile condiment you should know how to make. A mixture of chiles, lemon, garlic and herbs, this bright, citrusy hot sauce packs a punch. I always keep a batch of this in the fridge to add to skewered chicken off… Read More →
Labneh Dip with Peppers & Radishes Recipe adapted from Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya In this episode of AZ Cooks, I’m cooking the book, finding inspiration in my friend chef Alon Shaya’s new cookbook Shaya, a moving culinary memoir filled with recipes reflective of his path to… Read More →
Wok-Tossed Asparagus in Black Bean Sauce By Andrew Zimmern A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It’s one of my favorite foods and a versatile ingredient, so I’m always looking for new ways to prepare it when it’s in abundance in the market… Read More →
Cold Peanut Sesame Noodles By Andrew Zimmern These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled… Read More →
Chengdu-Style Hot & Cold Cucumbers By Andrew Zimmern This is one of my absolute hands-down favorite recipes. Inspired by my travels in China, it’s a simple but unique cucumber salad. Salting the cucumbers is important, you need to draw out the moisture so you don’t end up with a watery stir-fry. Tossing them in a… Read More →
Ma’s Muthia This recipe is from our Grandmother’s Best Recipe Contest winner Surtida S. Her grandmother combined her Indian roots with Tanzanian flavors to create this incredible dish of millet flour dumplings braised in a tomato-and-coconut-infused sauce chock-full of vegetables and aromatic spices. The smell and flavor of this recipe is intoxicating. “One of my… Read More →
Posole By Andrew Zimmern Hominy is the star of posole, a hearty Mexican stew loaded with chiles. While canned hominy is readily available, dried white corn hominy from Rancho Gordo has a superior flavor and toothsome texture that I love. I’ve long sung the praises of Rancho Gordo’s top quality products, and this heirloom prepared… Read More →
Night + Market Song Los Angeles is the hottest food city on the planet. These days, it’s not just entertainers but also food entrepreneurs who are arriving in throngs to realize their dreams, creating a diverse restaurant scene where people are willing to take risks. Visiting the city and not eating Thai food is a… 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 →
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 →
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:
On’s Thai Kitchen Located in Midway on University Avenue, On’s Thai Kitchen always makes it onto my list of top 10 favorite restaurants in the Twin Cities. There are many excellent choices for Thai cuisine in my hometown, but none transport me to Thailand quite like On’s. The 105-item menu has many recognizable standbys like fresh herby… Read More →
Moqueca de Peixe By Andrew Zimmern I tasted moqueca for the first time along the Brazilian coast south of Rio de Janeiro, and I was instantly hooked. Brazilian seafood stews of this type will blow your mind. Every time I cook this dish for friends and family, even on Food Network’s All-Star Academy, the reaction is… Read More →
Wok-Tossed Crickets in Black Bean Sauce By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. Tossing the crickets in a hot wok with Chinese fermented black beans is the best way to cook and eat the nutty, crunchy bugs. I think this is real… Read More →
How to Prep Lemongrass I love cooking with lemongrass. It’s a staple of many Asian cuisines that lends a unique citrusy aroma and flavor to soups, curries, marinades, stir-fries, dumplings and dipping sauces, even cocktails. Peel away the dried, tough outer layers, trim the top of the long stalk, pound the root end with a… Read More →
Four Chile Salsa By Andrew Zimmern Using four different types of dried chiles adds a deep complexity to this thick salsa that’s hard to beat. It’s also incredibly versatile—use this chile salsa to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales or enchiladas, or simply as a dip for… Read More →
Green & Black Chickpea Chaat By Floyd Cardoz, chef/owner of Paowalla in New York City
Ginger Scallion Noodles By Andrew Zimmern If you love to cook, you should learn how to recreate the tent poles of culinary wisdom from cultures around the world, starting with these addictive ginger scallion noodles. This recipe has the hallmarks of classic Shanghai-style scallion noodles mixed with Japanese-style charred scallion noodles with tsukemono pickles. It… Read More →
Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted eggplant. I adore eggplant and make this dish all the time as part of a multi-course spread or just by itself alongside a bowl of steamed… Read More →
Hot Sesame Oil Dipping Sauce By Andrew Zimmern This dipping sauce uses hot sesame oil to coax the flavor out of ginger, garlic and Szechuan peppercorns. It goes well with my Hainanese Chicken Rice, on pork, chicken, fish or beef. You’re going to love it. Watch Andrew make this recipe:
Hainanese Chicken Rice with 3 Dipping Sauces By Andrew Zimmern A popular dish in southern China and Southeast Asia, Hainan-style chicken and rice is a dish I crave often—and I’m not the only one. The ginger-scented, perfectly poached chicken served with fatty, unctuous rice seems to have developed a cult following over the years. I… Read More →
Spicy Meat-Filled Bulgur Dumplings By Robyn Eckhardt These chewy bulgur dumplings hide a filling of ground lamb and onion spiked with tomato and Turkish red pepper paste. Deep-fried versions are found all over Turkey, but I prefer this boiled version from Van, especially when it is drizzled with tomato butter before serving. You will have… Read More →
Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.
Basic Tomato Sauce I am a huge believer in culinary literacy. Everyone should know how to make a simple tomato sauce because there are so many ways to use it in the kitchen. The best part? This recipe only takes about 20 minutes from start to finish. Once you master the basic recipe, feel free… Read More →
Fried Whole Yellowtail Snapper By Andrew Zimmern In this country, we tend to eat the same fish over and over again, overfishing some species almost to the point of extinction. The easiest way to become a more sustainable seafood eater is to expand your repertoire and consume smaller whole fish. Plus, cooking head-on, bone-in fish… Read More →
Scallops in Aguachile Recipe by Chef Carlos Salgado from Taco Maria In the Pacific states of Sinaloa and Nayarit, aguachile de callo de hacha (scallops in chile water) is the Rolls Royce of ceviche dishes, in which the luxurious scallop is bathed in a fiery solution of lime and fresh green chile. Traditionally, only two… Read More →
Bizarre Foods: Daniel Boone Wilderness Trail Premieres Tuesday, August 1 at 9|8c on Travel Channel On this episode of Bizarre Foods, I’m following in the footsteps of famed frontiersman Daniel Boone, from colonial Virginia to the fertile lands of Kentucky. While visiting the re-constructed frontier fort at Martin’s Station, reeling in flathead catfish on the Kentucky… Read More →
St. Paul’s Hmongtown Marketplace A pillar of the Twin Cities’ Hmong community—which is the largest in the country—the sprawling Hmongtown Marketplace in St. Paul is the next best thing to hopping a flight to Southeast Asia. This market and those making the food represent centuries of Hmong traditions. In warmer months, you’ll find people selling plants,… Read More →
