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 →
The Easiest Ways to Prep an Avocado Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world—we consume more than 4 billion per year in the United States alone.… Read More →
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 →
How to Break Down a Whole Chicken Everyone should know how to break down a whole chicken. For one, it’s economical—whole chickens are much cheaper per pound than chicken breasts. Plus, if you buy a whole chicken, you can cut it into the specific pieces you need for the dish you’re making…. and, you’ll have… Read More →
Tips for Cooking with Red Wine Rule of thumb: When you’re cooking with wine, always use a wine you’d be proud to serve your guests, because as you reduce it, you magnify the good and the bad flavors. My favorite red wines to cook with are Rhone wines from Guigal. Ready to cook? Here… Read More →
How to Prep Lemongrass I love cooking with lemongrass. It’s a staple of many Asian cuisines that lends a unique citrusy aroma and flavor to soups, curries, marinades, stir-fries, dumplings and dipping sauces, even cocktails. Peel away the dried, tough outer layers, trim the top of the long stalk, pound the root end with a… Read More →
Four Chile Salsa By Andrew Zimmern Using four different types of dried chiles adds a deep complexity to this thick salsa that’s hard to beat. It’s also incredibly versatile—use this chile salsa to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales or enchiladas, or simply as a dip for… 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 →
Quick Pickled Jalapenos By Andrew Zimmern Trade in your jarred jalapeno rings for this super easy quick pickle. Trust me, they’re far superior to their store-bought counterpart. I always have a stash of homemade pickled jalapenos in the fridge for use on sandwiches, nachos, scrambled eggs, chili and stew, tacos, burritos, or alongside grilled chicken… Read More →
Chicken, Merguez Sausage & Artichoke Tagine By Andrew Zimmern A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.
Broccoli Rabe Pasta with Lemony Breadcrumbs By Andrew Zimmern This is one of my favorite ways to cook and eat broccoli rabe—charred on the grill and served with a simple pasta seasoned with garlic and olive oil. The lemon-and-garlic-infused breadcrumbs add a brilliantly crunchy contrast to the dish that you’ll love. Watch Andrew make this… Read More →
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 →
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!
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 →
My Ultimate Brisket Sandwich By Andrew Zimmern Building the perfect sandwich is all about finding the right balance of flavor and texture. Brisket is a fatty, rich meat, so you need to add enough acidity and sweetness to create the best bite. With homemade pickled jalapenos, a pleasantly piquant Russian dressing, sweet and sour koolickles… Read More →
Braised Shellfish 101 By Andrew Zimmern Mussels fra diavolo is a classic, simple shellfish braise loaded with tomato sauce, shallots, garlic and lots of parsley. Be sure to serve with plenty of crusty bread, because the scarpetta, or the ritual of mopping up the remaining sauce in the bowl, is one of the great moments… Read More →
Chicken Thighs & Livers with Yakitori Sauce By Andrew Zimmern The secret to making authentic izakaya-style Japanese chicken skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and mirin. I like to cook the skewers on a tabletop grill with binchotan, a charcoal made of compressed… Read More →
Fried Whole Yellowtail Snapper By Andrew Zimmern In this country, we tend to eat the same fish over and over again, overfishing some species almost to the point of extinction. The easiest way to become a more sustainable seafood eater is to expand your repertoire and consume smaller whole fish. Plus, cooking head-on, bone-in fish… Read More →
French Dijon Mustard Vinaigrette By Andrew Zimmern Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf… Read More →
Tunisian Pepper-Tomato Sauce By Andrew Zimmern I got this recipe from a Tunisian grandmother when I was filming Bizarre Foods nearly a decade ago. It’s become a staple in my house, there’s a jar of this in my fridge at all times.
The Easiest Way to Make Fresh Tomato Puree Here’s a great tip for making fresh tomato puree, all you need is a box grater and ripe tomatoes. Make a big batch when tomatoes are at their peak and freeze for use all year long. Ready to cook? Try one of these recipes: Mussels Fra… Read More →
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 →
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.
Thai Coconut Salmon Soup By Andrew Zimmern While following in the footsteps of Lewis and Clark in Oregon, I spent a day filming and fishing with Brigette McConville, who is lovingly referred to as the salmon queen along the Columbia River. I was inspired to create this recipe that uses parts of the salmon that… Read More →
9 Ways to Celebrate Pi(e) Pi Day is 3/14, and while this made-up holiday has nothing in common with our favorite dessert, we have no problem dedicating a whole day to baking and eating pie. Here are nine sweet and savory ways to indulge. Lattice-Top Blueberry Pie As far as pie fillings go, this one… Read More →
Chicken “Al Mattone” By Andrew Zimmern This baby chicken dish from Rome can be made using poussin or cornish hens. Cooking under a heavy weight, such as a foil-wrapped brick in this case, has been practiced for centuries. It ensures a crispy skin and a moist interior.
Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe… Read More →
3 New Ways to Spice Up Your Chicken Wings An essential element of game day festivities, chicken wings are practically sacred food in this country. They’re economical, easy to cook and extremely versatile. Here are three of my favorite ways to dress them up. One-Pot Sticky Chicken Wings I first discovered this recipe while in Penang,… Read More →
Fiery Chipotle Wings By Andrew Zimmern Chipotle chiles in adobo sauce give these crispy fried chicken wings a smoky, spicy kick.
Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can… Read More →
