Turtle Lake Park Salad
By Andrew Zimmern This week, we are making a Vietnamese salad you compose and serve in a plastic bag! It’s a delicious, easy recipe I learned about on a visit to Ho Chi Minh City and it really hits the spot in this heat wave.
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Chicken & Thai Basil Stir Fry
By Andrew Zimmern Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal. Like this post? Save it on Pinterest!
Egg Foo Yung
Egg Foo Yung By Andrew Zimmern
Beijing Noodles
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 →
Soei Fried Egg
Soei Fried Egg By Andrew Zimmern
Vietnamese Pork Thit Kho
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.
10 Easy Ways to Use Andrew Zimmern’s New Spice Blends
Seasoned Breadcrumbs 4 cups of day-old Italian bread, torn into chunks 3 tablespoons Badia seasoning mix 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated lemon zest (zest of one lemon) Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until… Read More →
Andrew Zimmern Cooks: Banh Mi Pork Burgers
Banh Mi Pork Burgers By Andrew Zimmern In this recipe, I’ve turned the craveable flavors of a classic Vietnamese banh mi sandwich into a show stopping burger—a ground pork patty chock full of vegetables, herbs and aromatics, griddled and served on a bun with a schmear of spicy mayo and pâté. Watch Andrew make this… Read More →
Andrew Zimmern Cooks: Bang Bang Tater Tots
Fried Tater Tots with a Sweet & Spicy Thai-Inspired Glaze By Andrew Zimmern One of my favorite things I ate while shooting an episode of Zimmern List in Portland, Oregon was a plate of tater tots paired with a spicy chile glaze. Inspired by this delicious and addictive dish, I decided to create my own… Read More →
Andrew Zimmern Cooks: How To Cut A Mango
The Easiest Way to Dice a Mango Mangos are one of the most popular fruits in the world. When picking out mangos at the grocery store, don’t be fooled by the color—red does not mean ripe. Judge the fruit on its firmness, it should be soft without bruises. Mangos have a flat, almond-shaped seed in… 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 →
Crispy, Homemade Onion Rings with Buttermilk Recipe
Homemade Crispy Onion Rings By Andrew Zimmern With a light and crispy batter, these buttermilk fried onion rings are a perfect snack for game day, or as part of a backyard burger bash side dish. It’s a classic Southern-style recipe, with an extra flavor boost from my Lemon & Shallots spice blend and hot sauce. Make sure… Read More →
Andrew Zimmern’s Favorite Thai Food in the Twin Cities
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 →
Ginger Scallion Noodles Recipe
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 →
Andrew Zimmern Cooks: Ma Po Eggplant
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 →
Andrew Zimmern Cooks: Ginger Scallion Oil
Ginger Scallion Oil Dipping Sauce By Andrew Zimmern Chopped scallions, grated ginger and salt are combined with heated peanut oil to create this flavorful dipping sauce—the perfect complement to my Hainanese chicken rice. This sauce is so easy to throw together and pairs well with a piece of grilled meat or fish, noodles, dumplings or… Read More →
Andrew Zimmern Cooks: Hainanese Chicken Rice
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 →
Andrew Zimmern Cooks: Japanese-Style Grilled Red Snapper
Japanese-Style Grilled Red Snapper By Andrew Zimmern One of the great traditions in Japanese cookery is robata, or cooking over an open grill with binchotan charcoal. It’s a great technique for cooking red snapper. Paired with my favorite dipping sauce for Japanese-style grilled fish—a mix of soy, lemon, scallion and daikon radish—it doesn’t get much… Read More →
Andrew Zimmern’s Favorite New Foods at the State Fair
My Top 3 Favorite New Foods As you probably already know, I’m an evangelist for the classics. Despite my inherent bias, I still think it was one of the weakest years ever for new State Fair foods. There’s just too much gimmick—think deep fried red liquorice— too many unworthy things on a stick, too much… Read More →
Andrew Zimmern Cooks Fried Chicken Summer Rolls
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 →
Wok-Tossed Twice-Cooked Soft Crabs—Fu Xian-Style
Wok-Tossed Twice-Cooked Soft Crabs By Andrew Zimmern
Chinese Recipes Made Easy for the Home Cook
Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
Fresh Vietnamese-Style Summer Rolls with Shrimp
Vietnamese Shrimp Summer Rolls By Andrew Zimmern Packed with herbs, vegetables and shrimp, nothing beats a fresh Vietnamese-style summer roll. Make them for a healthy snack, fill up on them for dinner, or add the spring rolls to your deep-fried, cheese-laden lineup for a refreshing appetizer on game day. I use a classic combination of… Read More →
Indian-Inspired Crab Rangoon
My Take on Crab Rangoon By Andrew Zimmern Most people envision deep-fried cream cheese when they hear the term “crab rangoon,” but I believe there are no limitations for this beloved Chinese-American appetizer. In this recipe, I fill wonton wrappers with lots of fresh crab, herbs and Indian-inspired flavors.
The Perfect Pork Egg Rolls
Pork Egg Rolls By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait.… Read More →
Around the World with 12 Delicious Soups
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 →
Chinese Hot and Sour Soup
Hot and Sour Soup By Kei Lum and Diora Fong Chan
Meals the Whole Family Will Love
Back-To-School Recipes It’s September, the kids are in school and it’s time to get back into the routine of family dinners. If you’re looking for inspiration this fall, here are a few mainstays at the Zimmern household. I’ll admit, these are not all 30-minute recipes and some may take planning ahead. But, they’re all fairly… Read More →
Buttermilk Fried Onion Rings
Buttermilk Fried Onion Rings By Andrew Zimmern This is a classic Southern-style recipe for buttermilk fried onion rings, with an extra flavor boost from the fennel, paprika and hot sauce. Make sure your oil is up to temperature while frying and you’ll end up with the crispy, crunchy onion rings of your dreams. Like this recipe? Save… Read More →
All the Food Worth Trying at the Minnesota State Fair
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 →