Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it… Read More →
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
Compound Butter Recipe By Andrew Zimmern I am a sucker for a good butter burger, a Wisconsin specialty invented at Solley’s in Milwaukee. Finish a cooked burger with a dollop of butter seasoned with shallots, herbs, a little fresh lemon juice and a shake of my Badia Lemon & Shallots spice blend. Once it melts… Read More →
Easy Grilled Pork Kebabs By Andrew Zimmern In this recipe, I marinate pork in my new citrus herb seasoning, Greek yogurt and lemon before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with tomato and cucumber salad and tzatziki sauce.
We value your privacy. This privacy policy applies to the use of all our web properties, including this site. Log Files and Cookies This website utilizes industry standard analytics packages which gather limited information on visitors to our website automatically and stores this anonymous information in server log files. This information may include IP addresses,…
Passport Hospitality Andrew Zimmern is the CEO and founder Passport Hospitality, a restaurant and food retail development company that provides consulting services and creates unique culinary concepts inspired by his travels. Passport Hospitality delivers original, authentic culinary concepts inspired by our travels to restaurants and markets. We provide project consulting and full-service restaurant development, managing…
By Andrew Zimmern If you’re looking for the perfect salty, crispy appetizer (or midnight snack), do yourself a favor and try this pork belly recipe. Just remember to keep an eye on your broiler—I remembered to do that a little later than I should have, but I have to admit, it was a pretty delicious… Read More →
Extra Crispy Grilled Cheese Sandwich & Cream of Tomato Soup Grilled cheese and tomato soup go together like Prince and Purple Rain. For this quintessential pairing, I like to double down on the tomato flavor by adding thinly sliced roasted tomatoes to my sandwich, before schmearing it with mayo and toasting in a pan with… Read More →
This dish was served at the original Ritz Carlton NYC and Maxwell’s Plum, a recipe adapted from Louis Diat’s original notes. This recipe is from my demo at the Aspen Food & Wine Festival, Classic Lost NYC: A tribute to restaurants we’ve loved and lost.
By Andrew Zimmern I’m obsessed with fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home. Kimchi is a staple of Korean cuisine, a traditional dish of fermented vegetables. This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive. I’ll eat it on anything.
By Andrew Zimmern The end of summer in Minnesota means prime tomato and corn season! This sweet corn succotash with pan con tomate is the perfect way to cap off an amazing harvest season and highlight the produce at its peak flavor. Like this recipe? Save it Pinterest!
By Andrew Zimmern
By Andrew Zimmern We’re making temaki, a Japanese hand-rolled sushi, on AZ Cooks tonight! It’s super fun and easy to make at home.
Pasta with Mozzarella, Basil & Tomatoes This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. I love topping mine with freshly grated Parmesan cheese. It’s an easy dinner (vegetarian, too!) you’ll return to all summer long. Reasons I love this easy pasta recipe: It can be served… Read More →
Blended Mai Tai By Andrew Zimmern
By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.
Pork & Shrimp Wontons By Andrew Zimmern This is one of my favorite foods in the whole world. Simple, delicious pork and shrimp wontons drizzled with chile crisp… it honestly doesn’t get much better than that. Plus, they’re super easy to assemble, the only mistake you can make is overstuffing your wonton wrapper.
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 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.
Feast of the Seven Fishes By Andrew Zimmern A simple and easy salad, ideal for weeknight dining, and perfect as one of the Feast of the Seven Fishes courses. I get my colatura di alici from Gustiamo. I also buy all my pasta, tomatoes and other ingredients from them as well: gustiamo.com.
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:
By Andrew Zimmern
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
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.
Branzino Poached with Fennel By Andrew Zimmern Sometimes I filet the fish and use the bones to make the stock if I get one over 2 pounds. Mostly I roast or grill this fish whole and serve simply with olive oil and lemon. Recently I began serving this in the manner of Greek divers, cutting… Read More →
Curry Coconut Pot Roast By Andrew Zimmern
Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.
The Ultimate Mac & Cheese By Andrew Zimmern I made this cheesy, creamy, gooey macaroni and four cheeses recipe last weekend. It was absolutely delicious. Make sure to use tubular pasta, it’s the best shape for holding the decadent cheese sauce. Although I used parmesan, pecorino romano, taleggio, and fontina cheese, feel free to use… Read More →
Braised Duck Legs with Marsala By Andrew Zimmern This simple braising method is a beautiful way to cook duck legs. Be sure to use a good marsala, it’ll make all the difference in the sauce.
