Crispy Skirt Pan Fried Dumplings
By Andrew Zimmern These craveable dumplings will be your next favorite family go-to! Watch the video to learn how to make these with a crunchy golden lattice that is easier to make than scrambled eggs. Trust me!
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Soei Fried Egg
Soei Fried Egg By Andrew Zimmern
Andrew Zimmern Cooks: Garides Saganaki (Shrimp with Tomatoes & Feta)
Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:
Andrew Zimmern Cooks: Crispy Crab Rolls
Crispy Crab Rolls By Andrew Zimmern This dish combines my love of Asian cooking and my obsession with mid-19th-century Southern country club recipes. The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. Served with a doctored Thai sweet chile sauce, it’s an irresistible snack. Watch Andrew… Read More →
Andrew Zimmern Cooks: How to Shuck an Oyster
How to Shuck an Oyster First place the oyster in a kitchen towel and lay it firmly on the counter, this is easier for beginners and will help protect your hands, especially if this is your first time shucking. Then, drive the point of an oyster knife into the hinge, and twist to pop open… Read More →
Andrew Zimmern Cooks: Sous Vide Spare Ribs
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 →
Fried Chicken Wings Recipe
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 →
Andrew Zimmern Cooks: How to Make Fresh Tomato Puree
The Easiest Way to Make Fresh Tomato Puree Here’s a great tip for making fresh tomato puree, all you need is a box grater and ripe tomatoes. Make a big batch when tomatoes are at their peak and freeze for use all year long. Ready to cook? Try one of these recipes: Mussels Fra… Read More →
Wok-Tossed Twice-Cooked Soft Crabs—Fu Xian-Style
Wok-Tossed Twice-Cooked Soft Crabs By Andrew Zimmern
Grilled Coconut-Curry Shrimp Skewers with Cilantro Chutney
Grilled Coconut-Curry Shrimp Skewers with Cilantro Chutney By Andrew Zimmern Served with a side of my addictive cilantro chutney, this easy shrimp appetizer benefits from a long marinade of rich coconut and curry flavors followed by a quick char on a hot grill.
Pork & Shrimp Siu Mai Dumplings
‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers with a carrot crown.
Pan-Crisped Soft Shell Crabs with Lemon & Herbs
Easy Soft Shell Crabs By Andrew Zimmern I set my culinary calendar for May’s soft-shell crabs and eat them as often as I can. Freshness is key to the success of a simple dish like this. When taken straight from the water, the intense saline brightness is oyster-ish in flavor, the textures are singular and the meat… Read More →
Super Bowl Snackadium
An Andrew Zimmern-Style Snackadium This year we decided to ride the Super Bowl snackadium trend wave and make the ultimate food-filled novelty snack station. And, of course, we had to attempt one that looked like the new U.S. Bank Vikings stadium. The focal point of this snackadium is my Canteen Dog—a Piedmontese beef dog topped… Read More →
Shrimp Tempura with Tentsuyu
Traditional Shrimp Tempura By Andrew Zimmern When making tempura, the texture is as important as the flavor. Getting it right starts with the batter, a simple mixture of water, egg and flour. The methodology of stirring is vital; the combination of under-mixing and using cold water leaves lumps in the batter. That way the batter will actually… Read More →
Braised Striped Bass with Andouille Sausage
Portuguese-Style Braised Striped Bass By Andrew Zimmern A firm white fish, striped bass holds up well in this rich, flavorful tomato-based sauce chock full of andouille and fragrant herbs. Be sure to serve with plenty of crusty bread for dipping.
Taste Atlas: Zürich
Devour Zürich At the intersection of Lake Zürich and the Limmat River with a breathtaking Alpine backdrop, the Swiss capital is a leading world financial center that has tons to offer. The buzzing city boasts four official languages, a high quality of life and is consistently recognized among the world’s top cities to live in. When… Read More →
Shrimp Scampi
Scampi Positano By Andrew Zimmern For this butter-and-garlic-laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs and Pernod instead of white wine for a unique flavor boost.
Kimchi Fried Rice
Kimchi Fried Rice By Andrew Zimmern There are so many great homemade kimchis available these days (even the local supermarket brands are pretty awesome), that rather than tell you how to make it, I thought it might be more fun to tell you what I do with it most often: eat it from the jar… Read More →
Crispy Garlic Short Ribs
Classic Philippine Rib Recipe By Andrew Zimmern This is a classic Philippine rib recipe that will be impossible for you to resist making again and again. The vinegar in this dish is a holdover from the first wave of Spanish cookery that influenced much of Pinoy (Filipino) food culture. I first started doing this with… Read More →
Japanese Shabu Shabu
Classic One Pot Cookery From Japan By Andrew Zimmern I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
6 Recipes for Summer Strawberries
Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s… Read More →
Vietnamese Oyster Pancake with Nuoc Cham
Insanely Addictive Weeknight Dinner By Andrew Zimmern Don’t be put off by the loosey-goosey nature of this crispy, egg-filled oyster pancake. It’s Viet–inspired street food at its simplest and best. I use my hands to break apart a pancake, dipping it into the sauce. How to shuck an oyster:
Grilled Lobster with Coconut-Rum Glaze & Dried Shrimp Salsa
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
Soft-Shell Crab Toasts
Soft-Shell Crab Toasts By Andrew Zimmern Over the years my love for crabs has grown steadily. I set my culinary calendar for the soft-shell crab season and eat them as often as I can. Freshness is paramount. When taken straight from the water, especially in the Mid-Atlantic coastal states, the intense saline brightness is almost… Read More →
Shad Roe with Bacon & Capers
Every spring when the shad run on the East Coast, I start to salivate. By Andrew Zimmern This small bony fish needs to be dealt with very particularly, but the rewards are well worth it. Filets of the fish are so bony that many shad lovers simply eat the plump sets of roe. I don’t… Read More →
Mussels Fra Diavolo
It’s no secret that I adore mussels. By Andrew Zimmern This is one of the best mussel recipes. Simple and elegant, mussels fra diavolo is a classic dish that is best served with lots of crusty bread for dipping. Try to use plump, wild Mediterranean mussels from Maine or Penn Cove mussels from the Pacific Northwest.… Read More →
Spicy Thai Shrimp Salad
Spicy Thai Shrimp Salad By Andrew Zimmern This fragrant, fresh Thai shrimp salad hits the spot any time of year. If you can find them at your local Asian market, small Thai eggplant makes a superb addition.
Melissa Joulwan’s Chinese Five-Spice Pork Ribs
Fall-Off-The-Bone Pork Ribs By Melissa Joulwan Want to be a kitchen wizard (while doing minimal work)? Of course you do! Thanks to succulent pork, good spices, and a slow cooker, this recipe results in fall-off-the-bone-if-you-look-at-them-askance ribs that are infused with the complex and comforting flavors of Chinese five-spice powder. The kicker? Your time investment is… Read More →
Soba Noodles with Shrimp Tempura
The Best Japanese Noodles By Andrew Zimmern Japanese noodle dishes, especially soba noodles, are one of my favorite treats. Here’s my favorite hot noodle recipe, but I also love eating cool and refreshing zaru soba in the warm weather months. Making them requires having a few pantry items like dashi (bonito fish and kombu seaweed… Read More →
Steamed Chicken with Scallions & Ginger
A Take on Hainanese Chicken Rice By Andrew Zimmern This is the dish to make when you get a fresh, natural chicken and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese chicken rice dish, but it’s… Read More →