What to do with turkey leftovers By Andrew Zimmern I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole. On a cold fall… Read More →
Tips & Recipes for Thanksgiving Success Sharing a table with family and friends in celebration of tradition and great food is what makes Thanksgiving my favorite holiday, and I know I’m not the only one. Thanksgiving is about our cultural demonstration of collective thanks, expressed by a delicious meal…followed by football. Hosting the biggest feast… Read More →
Rigatoni with Winter Squash, Sausage & Kale By Debi Mazar and Gabriele Corcos In Tuscany, cooks don’t have a lot of uses for hard-shelled winter squash. It is typically roasted as a side dish or turned into soup. At our Brooklyn farmer’s market in autumn and winter, the stands are filled with a huge variety of… Read More →
Slow Roasted Salmon with Preserved Lemon Vinaigrette By Andrew Zimmern Slow roasting in olive oil is a foolproof cooking method that results in silky, tender and moist salmon. Gently poached in a 200-degree oven, it’s a low maintenance technique for perfectly cooked fish. Served on top of seared avocado and drizzled with a preserved lemon… Read More →
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 →
What’s the easiest way to peel fresh ginger? The best tool for prepping ginger is something I guarantee you have in your kitchen cabinet: a spoon. Because the irregular-shaped root has thin, delicate skin, a spoon can easily scrape it away without much waste. It’s also much easier to get into all of the nooks and crannies… Read More →
The Best Latke Recipe By Andrew Zimmern Topped with leftover slices of brisket, these potato pancakes will blow your mind. For me, making latkes has always been a family activity. I first made these with my grandmother when I was 4 years old. I had my son squeezing potatoes for me when he was 3.… Read More →
Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.
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 →
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.
Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables.
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 →
Passover Recipes Here are a few of my best recipes for Passover, from the ultimate matzoh ball soup and my grandmother’s chopped chicken liver to roasted lamb and flourless chocolate desserts. Just a warning: I don’t keep kosher in my house, so not all of these recipes are kosher-friendly. Matzoh Ball Soup This is… Read More →
The Rice Topper of Your Dreams By Masaharu Morimoto You can’t get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, a very brief marinade, and a quick trip in a hot pan. Once it’s done, the sugar and mirin have helped the pork caramelize, the sharp ginger… Read More →
Japan’s Legendary Super Broth By Masaharu Morimoto Japan’s legendary super broth is the key to simple home cooking that has deep, satisfying flavor. It requires just fifteen minutes and two ingredients that last virtually forever in your pantry and are easier than ever to find. I can’t think of a better use of your time… Read More →
An Easy Way to Use Up Turkey Leftovers By Andrew Zimmern I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole.
15 Recipes for Thanksgiving Side Dishes Thanksgiving is one of my favorite holidays because it’s a celebration of food and family, and it’s not centered on gift-giving. It’s about our cultural demonstrations of thanks, expressed by a delicious meal… followed by football. Here are a few of my favorite from-scratch Thanksgiving side dishes. I love… Read More →
Simple Braised Escarole By Andrew Zimmern A member of the endive family, escarole is often overlooked, yet incredibly versatile in the kitchen. It’s sturdy enough for soups and braises, but not too bitter to eat raw in a salad or use as a lettuce wrap. It’s even great with a little char from the grill.… 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.
The Taste of Autumn For me, the first squash of fall ranks right up there with the first berries of summer or the first braise of winter. I find the flavor of winter squash infinitely more complex than its summertime cousins, such as zucchini. Hard squash are as versatile as they are varied—look for kabocha,… Read More →
An Essential Building Block of Cooking By Andrew Zimmern For my all-purpose chicken stock, I like to use a mixture of raw and roasted chicken bones for the perfect balance between light and dark stock. It’s liquid gold. Once you know how to make chicken stock properly, you can apply that technique to other stocks… Read More →
A Holiday Tradition By Andrew Zimmern A traditional casserole made with egg noodles or potatoes, kugel is a mainstay of the Jewish holiday menu. There are hundreds of variations to the dish, and if you grew up eating it you’d probably bet on the fact that your family’s recipe was the only one worth eating—and… Read More →
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 →
I am obsessed with cucumbers. I juice them, eat them raw, salted, pickled, fermented, sliced in salad and pressed into lemonade. I core cucumbers, stuff with a Chinese pork forcemeat and steam them. I even wok sear them for 10 seconds, refrigerate them and then serve ice cold with hot chili sesame oil and ginger.… Read More →
From-Scratch Curry Paste By Andrew Zimmern Homemade red curry paste is so much better than the store-bought stuff and keeps forever in the fridge. So why not do it from scratch?
Refreshing Cucumber Salad with Peanuts & Cilantro By Andrew Zimmern This classic, sweet-and-sour Thai-style cucumber salad is the perfect warm-weather side dish.
My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And… Read More →
Spring Vegetable Hash By Andrew Zimmern This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this plain, with grilled meat or poultry, or one of my favorite pairings, poached eggs.
Scallop in its Shell with Jamón By Alexandra Raij Cucharillas are pintxos served in spoons, often of the Chinese soup spoon variety. If you’re lucky enough to have access to the incredible Taylor Bay scallops farmed on Cape Cod, I recommend using them and portioning three scallops per shell or spoon. Served nearly raw, the… Read More →
