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!
By Andrew Zimmern
By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms,… Read More →
Taiwanese Beef Noodle Soup By Andrew Zimmern Watch me make this recipe step by step on my Instagram stories >>>
Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →
By Andrew Zimmern
‘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:
Egg Foo Yung By Andrew Zimmern
By Andrew Zimmern
Crab Remoulade By Andrew Zimmern The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. I’m making this recipe with crab, but you can use shrimp, lobster, crawfish, really the sauce is good on anything.
Curry Coconut Pot Roast By Andrew Zimmern
Soei Fried Egg 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.
Shakshuka A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I… Read More →
Black Bean & Pork Chili By Andrew Zimmern Serve this chili with bowls of limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, farmhouse cheddar cheese, corn chips and warm flour tortillas.
Pollo al Carbon with Wasakaka By Andrew Zimmern A few years ago I was filming in the Dominican Republic and stumbled across a small stand serving the most incredible version of pollo al carbon I’d ever had. I watched the cook’s technique and took notes on the marinade and basting sauce. When I returned home,… Read More →
Classic Chicken Parmesan By Andrew Zimmern This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil.… Read More →
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:
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 →
Barbecue Chicken By Andrew Zimmern This barbecue chicken is the best thing I’ve cooked in a long time. I’m confident enough that I’d put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over… Read More →
Mushroom, Ricotta & Sausage Calzone Recipe by Peter Campbell It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef/owner of Minneapolis’ Red Wagon Pizza Co., to share his recipe for calzones. I love the concept of a mobile pizza, especially when it’s stuffed with my favorite trio—Italian sausage,… Read More →
Risotto Milanese By Andrew Zimmern Risotto is one of the simplest things to cook, yet one of the hardest dishes to master in the kitchen. The secret is patience, adding your stock little by little as the rice absorbs the starchy liquid to create a creamy texture. Risotto shouldn’t be dense or dry, it should… Read More →
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 →
Cold Peanut Sesame Noodles By Andrew Zimmern These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled… Read More →
Ma’s Muthia This recipe is from our Grandmother’s Best Recipe Contest winner Surtida S. Her grandmother combined her Indian roots with Tanzanian flavors to create this incredible dish of millet flour dumplings braised in a tomato-and coconut-infused sauce chock-full of vegetables and aromatic spices. The smell and flavor of this recipe is intoxicating. “One of… Read More →
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 →
Night + Market Song Los Angeles is the hottest food city on the planet. These days, it’s not just entertainers but also food entrepreneurs who are arriving in throngs to realize their dreams, creating a diverse restaurant scene where people are willing to take risks. Visiting the city and not eating Thai food is a… Read More →
Tips for Cooking with Bamboo Steamers I love cooking with a multi-tiered bamboo steamer, it’s one of the most used and versatile tools in my kitchen. Using a steamer is an easy, and certainly healthy, way to achieve crisp tender vegetables and super moist, perfectly cooked proteins. They fit inside of my pans well, plus… Read More →
Sticky Spicy Chicken Wings By Andrew Zimmern Of all the dishes I’ve tasted around the world, this is the one I’m happiest to have brought home and perfected in my own kitchen. Sticky, fatty, salty and sweet, the best versions of this recipe emulsify the chicken fat into the sauce as it reduces. They’re great… Read More →