By Andrew Zimmern I set my culinary calendar for spring’s soft-shell crabs and eat them as often as I can. When blue crabs shed their shells they are entirely edible, legs and all. The saline brightness is almost oyster-ish in its flavor, the textures are singular and the meat is sweet as candy. When they… Read More →
Spring Risotto By Andrew Zimmern This beautiful fresh pea risotto with morels is the perfect way to celebrate the season. Watch Andrew make this recipe:
Roasted Marrow Bones By Andrew Zimmern This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the only fussing I have ever done with this simple and perfect recipe.
By Andrew Zimmern
By Andrew Zimmern Simple syrup, fresh lemon juice, and a handful basil and mint leaves make for the perfect lemonade. A simple and easy method that works perfectly every time!
Banana Pudding with Swiss Meringue Recipe By Andrew Zimmern Banana pudding is one of my all-time favorite desserts. It helps that this crowd-pleaser is super easy to put together and can be made in advance. Top it with meringue for a dramatic presentation, or keep it simple with a dollop of whipped cream. Tips for… Read More →
By Andrew Zimmern This is the insanely craveable mushroom dish of your dreams! This is a technique that you can use with a lot of other vegetables—broccoli, Brussels sprouts, green beans, you name it. Your family is going to beg you to make this again.
Fried Fish with Tartar Sauce By Andrew Zimmern My ode to the Friday Fish Fry, a time-honored tradition in the Midwest. As a New Yorker, when I moved to Minnesota 30 years ago I was hesitant about fish from the lake. But living here for 30 years, has definitely changed my perspective. Watch this video… Read More →
Russian Pork & Veal Dumplings By Andrew Zimmern Dumplings are the PERFECT comfort food. These pelmeni are Russian-style dumplings filled with pork, veal and caramelized onions. Made with sour cream, buttermilk, eggs and flour, the dough is really easy to work with, so don’t be intimidated. Serve them with a dollop of sour cream and… Read More →
Rice and Lentil Salad By Andrew Zimmern If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super… Read More →
Broccoli Pasta By Andrew Zimmern This is my dad’s 50-year-old recipe for broccoli pasta, loaded with parmesan cheese. It’s heavenly, a very special recipe for me that my dad used to make all the time when I was growing up. View this post on Instagram A post shared by Andrew Zimmern (@chefaz)
By Andrew Zimmern I love pasta with LOTS of greens. It’s quick, easy and economical. I always have greens in my house and make this dish all the time. This is a delicious way to cook a healthy and nutritious weeknight dinner.
‘Chamoy’ Chicken Wings By Andrew Zimmern Chamoy is a salty/sweet/mildly spiced Mexican condiment that is superb drizzled on cut fruit like mangoes, melons or stone fruit. I started using it with grilled lamb, pork and chicken and fell in love all over again. Watch Andrew cook this recipe:
By Andrew Zimmern Pickle-brined fried chicken three ways – Nashville-style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy and delicious, you gotta try it for Super Bowl Sunday! Like this recipe? Save it on Pinterest!
Salmon with Lemon Brown Butter By Andrew Zimmern Cook along with me! Join me in this cooking demo where I make Seared Salmon with Lemon Brown Butter and Watercress-Sweet Pea Puree.
By Andrew Zimmern I love this flavorful dressing on my shrimp tempura salad:
By Andrew Zimmern New year, old school food. What better recipe to make in such stressful and anxious times? This pizza is one of my all-time favorites, especially with Kramarczuk’s sauerkraut and Polish sausage.
By Andrew Zimmern I think Heineken 0.0 is a game changer for anyone choosing not to drink alcohol because it’s a true non-alcoholic (0.0%) beer and it tastes great. It opens up a world of thirst-quenching options! I’ve recently been making Micheladas, a festive beverage perfect for the holidays.
By Andrew Zimmern Have you ever candied a hot dog? Trust me, you need to. I learned this technique while filming an episode of my new show, Family Dinner, in Vermont. Watch me make this recipe:
Chicken Marbella By Andrew Zimmern Chicken Marbella first appeared in recipe form in the 1982 Silver Palate Cookbook by Julee Rosso and Sheila Lukins. In the 1970s, Lukins ran a catering company in Manhattan. Rosso knew some of her customers, ate her food and their friendship eventually led to a groundbreaking business model for food… Read More →
By Andrew Zimmern The perfect recipe for sweater weather and cool nights coming our way! Watch me make this recipe:
The Gizmo Sandwich By Andrew Zimmern If you can’t get to the Iowa or Minnesota State Fair to get a real Gizmo, this is for sure the next best thing.
Rum Bread Pudding By Andrew Zimmern
Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everywhere, anywhere and anytime, from humble food stalls to fancy restaurants. My friend Judy at the Woks of Life posted a great recipe that used to get started. I owe… Read More →
Trout Chermoula By Andrew Zimmern
Salmon-Tomato Aspic By Andrew Zimmern My grandmother would whip this out for VERY special occasions. Now I make this all the time and as we head into the holiday season this is an easy way to impress guests. You can make it for an intimate dinner for two or for a large gathering.
Chamoy Sauce By Andrew Zimmern
By Andrew Zimmern A huge welcome to our newest sponsor Flor de Caña Rum and a huge thank you to Kauai Shrimp for the amazing shrimp. Pil Pil Shrimp is one of the most delicious and simplest of seafood dishes!
Grilled Cobia with Coconut-Rum Sauce By Andrew Zimmern
Striped Bass with Brown Butter, Lemon and Capers By Andrew Zimmern
