My Favorite Burger Recipes The hamburger is a cultural constant in this country, the most iconic of American foods. It’s proletariat, it’s a kids meal, it’s high-end luxury food. And it’s one of my favorite things to eat. Whether the grill is fired up or you’re griddling indoors, it’s time to perfect those burger-making skills.… Read More →
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 →
Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If… Read More →
Charred Tomato Sauce with Penne Pasta By Andrew Zimmern This chunky charred tomato sauce will brighten up your summer table. I like to prepare this pasta Roman-style by adding mint, parsley and crushed red pepper for a little kick. Charring the garlic and tomatoes directly on hot coals intensifies the flavor and lends a lovely… Read More →
Grilled Paella with Shrimp, Mussels & Clams By Andrew Zimmern Paella is traditionally cooked over an open fire. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan. Grilled paella may seem intimidating, but it’s easy to accomplish if you follow a few simple rules. Make sure you have all… Read More →
Israeli Tomato & Cucumber Salad By Andrew Zimmern Every country in the Levant owns a version of this salad. I grew up calling this simple, healthy mixture of chopped fresh vegetables tossed with aromatic herbs, lemon juice and olive oil Israeli Salad. Don’t feel obligated to stick to this recipe, there are very few rules.… Read More →
Zhug, Israeli Hot Sauce By Andrew Zimmern If you love spicy food, zhug is a versatile condiment you should know how to make. A mixture of chiles, lemon, garlic and herbs, this bright, citrusy hot sauce packs a punch. I always keep a batch of this in the fridge to add to skewered chicken off… Read More →
Tzatziki Sauce By Andrew Zimmern One of my favorite condiments, tzatziki is a traditional Greek yogurt sauce packed with cucumber and herbs. It’s an essential element of any Mediterranean meze spread that can be used as a dip for fresh vegetables, a salad, or a cooling topping for spicy dishes, roasted meats and grilled fish.… Read More →
Tune in for The Zimmern List in Las Vegas, May 15 9/8c on Travel Channel! I love Las Vegas. Don’t hate me. For decades, Vegas was essentially food negligent. There were some decent steakhouses and lousy casino buffets. Folks went to Vegas to gamble, see a show and lower themselves slowly into the hot tub… Read More →
Homemade Everything Bagel Spice Recipe by Kevin Masse from TheFeedFeed This spice blend is not just for bagels, it’s a utility seasoning that pairs well with everything—from grilled meats and roasted vegetables to popcorn and avocado toast. Be sure to use dried onion and garlic flakes, the powdered version would be too overpowering. Watch Andrew and Kevin make this… Read More →
Chicken Pot Pie By Andrew Zimmern This is the chicken pot pie of your dreams. Creamy, rich and flavorful, it’s the homey, comfort food classic that everyone in the family craves. It’s also a great way to utilize leftovers—the recipe would be equally delicious with last night’s roasted turkey, pork or lamb, alongside whatever veg… 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 my… Read More →
Vegetable Lentil Curry By Andrew Zimmern Inspired by my dear friend, the brilliant chef and humanitarian José Andrés, here is my #RecipeForDisaster. This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover… Read More →
Roasted Leg of Lamb with Avgolemono Sauce By Andrew Zimmern Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over… Read More →
Corned Beef with Bourbon-Molasses Glaze By Andrew Zimmern This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore… Read More →
Shepherd’s Pie By Andrew Zimmern Shepherd’s pie is a rustic, humble and comforting dish, and a great way to feed a crowd. This hearty casserole is traditionally made with lamb, but feel free to substitute ground beef, or a mix of beef and lamb, if you’d prefer. Watch Andrew make this recipe:
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 →
Homemade Shellfish Stock By Andrew Zimmern Always, always, always save your leftover shells and bones in bags in your freezer to make rich, homemade stocks and broths. It’s an ingredient that is guaranteed to take your cooking to the next level. Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp… Read More →
Shrimp Étouffée By Andrew Zimmern Several years ago in New Orleans, I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It’s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are… Read More →
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
In my video series, AZ Cooks, I’m sharing cooking techniques and recipes inspired by my childhood, travels and experiences in the professional kitchen, all in the pursuit of culinary literacy. Thanks for tuning in, your support and feedback have made this venture a success! From classics like key lime pie and meatloaf to wok-tossed crickets and… Read More →
How to Make Paneer at Home By Andrew Zimmern One of the easiest cheeses to make at home is the classic Indian paneer. It’s a mild, fresh farmers’ cheese that takes on flavors really well, soaking up the sauce it cooks in. For my version of saag paneer, I like it to be soft and… Read More →
Coq Au Vin By Andrew Zimmern A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. This recipe is so good I would serve it to chef Daniel Boulud without flinching. I often… Read More →
Hollandaise Sauce By Andrew Zimmern Mastering this classic French mother sauce is a skill every cook should learn—it provides a base for many other sauces and is a versatile technique to have in your back pocket. Making traditional hollandaise can be intimidating, many attempts to emulsify butter and egg yolks have certainly resulted in a… Read More →
My Grandmother’s Meatloaf By Andrew Zimmern This is a hearty meatloaf of beef, pork and veal studded with flavorful vegetables. Just like my grandmother, I like to put one slice of bacon on the bottom of the loaf pan to aromatize the dish, and another on top to baste it while it cooks. If you’re… Read More →
Spaghetti Squash Crumble By Andrew Zimmern If you’re looking for an alternative to mashed potatoes or roasted vegetables, try this spaghetti squash crumble. A gratin of soft roasted squash topped with crunchy seasoned breadcrumbs, it’s the ultimate sweet-and-savory fall side dish or centerpiece for a wonderful vegetarian meal. Watch Andrew make this recipe:
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 →
United Noodles & Unideli If you follow my social media or watch my shows, you know I’m obsessed with Asian cuisines—Chinese, Japanese, Filipino, Thai, Vietnamese, Korean… I love it all. And while there are plenty of great spots in the Twin Cities to indulge, I’m cooking it at home more often than not. Mastering the… Read More →
Lemon, Garlic & Herb Bread Crumbs By Andrew Zimmern After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house for use on salads, vegetables, scrambled eggs and pasta. I think learning how to make fresh, homemade bread crumbs will transform your food life. Great food is… Read More →
Chicken Paillard with Panzanella Salad By Andrew Zimmern Panzanella salad perched atop grilled chicken paillard is an old-school recipe I used on restaurant menus in the 80s—proof that good food never goes out of style. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest!
