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 →
Griddled Onion Burgers By Andrew Zimmern The first griddled onion burger I tried was made by chef Michael Symon on the set of The Chew—and it was a life changing experience. Last year I visited Sid’s Diner, an American classic in El Reno, Oklahoma famous for onion burgers, while filming Bizarre Foods. Equally delicious but… Read More →
Fried Chicken Summer Rolls with Peanut Dipping Sauce By Andrew Zimmern Served at room temperature or chilled and packed with lots of fresh herbs and crisp vegetables, summer rolls are perfect warm-weather food. They’re commonly filled with shrimp and roast pork, which I love, but more often than not, I’m craving these fried chicken summer… Read More →
Easy, Flavorful Turkey Burgers By Andrew Zimmern Adding ricotta, tomato and basil to ground turkey makes the best, most flavorful turkey burger you’ve ever had.
Johnson’s Boucanière Pork Butt By Matt Moore Johnson’s Boucanière • Lafayette, Louisiana Greg’s custom smokers impart the most smoke flavor in the first six or seven hours. From there, he places the butts in shallow tins with some water, covers them with foil, and places the “tin-ed” butts back on the smoker for an additional… Read More →
Easter Recipe Round-Up Here are a few of my favorite recipes for the spring holiday, from brunch classics like quiche Lorraine to a make-ahead orange and caramel flan for dessert. Need to feed a crowd of hungry relatives? Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for… Read More →
Killer Collards By Marcus Samuelsson Everyone has a mom or aunty who knows “the best” way to make collards, so I knew we’d have controversy when I skipped the ham hock or salt pork and made them lush with a lot of spiced butter. I love it! That kind of argument makes for the liveliest… Read More →
Potato Dumplings with Parsley & Chives By Naomi Pomeroy I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food dish to make year-round. I did a lot of research, testing dozens of traditional dumpling recipes, but none of them were quite right. Eventually, I settled on this simple… Read More →
Fish in Chili Sauce By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.
Mapo Tofu By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.
Nachos with Queso Fundido By Andrew Zimmern I serve this dish all the time at house parties, for both adults and kids. These super sophisticated nachos are built with several components, all made from scratch and delicious on their own. When served together, they will blow your mind. I wouldn’t ask you to go through… Read More →
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 globe.… Read More →
Hot and Sour Soup By Kei Lum and Diora Fong Chan
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
Where to Eat at the Minnesota State Fair I love the Minnesota State Fair so much that I try to go all 12 days. Every year there’s a list of new food booths, serving all types of novelty deep-fried on-a-stick creations, but I’m a traditionalist when it comes to state fair chow. What’s the key… Read More →
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Maple-Bourbon Glazed Ham By Andrew Zimmern A fresh ham hasn’t been salted, cured or brined; it’s essentially a pork roast, using the entire leg of the pig. Be sure to make a cross hatch on the skin, so that the heat and seasoning penetrates the meat. Once it’s done cooking, you’re left with an irresistible… Read More →
The Ultimate Banh Mi By Andrew Zimmern If you made this porchetta last night, then this banh mi sandwich is just one amazing way to use up any leftovers. I love the contrast of textures and flavors here, tangy crisp vegetables and rich pork topped with a nice salty punch from the fish sauce caramel. And if you… Read More →
Moist, Savory & Superb Porchetta By Andrew Zimmern I had the pleasure of watching the undisputed king of porchetta, Vitaliano Bernabei, prepare this beautiful pork masterpiece when I filmed Bizarre Foods in Rome. We start with a slab of pork loin and infuse it with a blend of dill, sage, sea salt, celery seed, orange peel,… Read More →
Tacos al Pastor By Alex Stupak Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Congratulations JBF Award Winners! As always, I had a fantastic time at the annual James Beard Foundation Awards, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. I’m so proud to be a part of this amazing organization that works hard on education, agriculture issues, food insecurity and hunger relief. You… Read More →
How to Cook Beef Ribs By Aaron Franklin If I had to name my own personal favorite cut of barbecue, it would probably be beef ribs. They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. That’s also why I don’t eat them much—too rich, too hedonistic.… Read More →
Fresh Ham with Madeira-Cider Glaze By Andrew Zimmern This year instead of a cured and smoked ham, why not try a fresh ham? Fresh ham is butcher speak for an uncured rear pork leg. This cut of pork makes a beautiful mild roast, perfect for entertaining large groups. The marbling that is particular to this… Read More →
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 →
Cross-Referencing Asia By Andrew Zimmern While fusion is typically a dirty F word, I promise this food is tasty and beautiful.
Show-Stopping Pork & Rice Dumplings By Andrew Zimmern I started making these pearl rice balls about 18 years ago after returning from my first trip to China. I visited a dumpling house in Xian and became fascinated with the presentation styles of standard Chinese pork farces. Creating different wrappers and decorating them is beyond the normal… Read More →
Da Poke Shack If I could only eat one thing while visiting Hawaii, it’d have to be poke. A Hawaiian word meaning cut or slice, poke is a raw seafood salad typically made with fresh Ahi tuna. It’s refreshing, luxurious, and so simple. The best part? You don’t have to shell out the big bucks… Read More →
Rich Cinnamon & Sugar Cookies By Andrew Zimmern Three years ago in New Mexico, I met the Otero family. Steve orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3 feet wide over a wood… Read More →
Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is… Read More →
