Pork Ribs with Sauerkraut, Cabbage and Apples By Andrew Zimmern This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly… Read More →
Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes… Read More →
Homegrown Tomato Pie By Ashley Christensen I call this Homegrown Tomato Pie not as a sourcing requirement, but because the tomato pie is most present in the season where friends are pulling tomatoes daily from their own backyards. I imagine it came to be because, when a fruit is plentiful, people always find a way… Read More →
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
Alliance of World Explorers, Volume One AZ and the Lost City of Ophir Winner of the Gold IPPY in Juvenile Fiction! Twelve-year-old AZ dreams of becoming the world’s greatest explorer. Instead, he’s stuck in summer school with just Odd Uncle Arthur for company. Little does AZ know that this summer will be his most thrilling—and…
Auflauf Pancakes with Berries By Andrew Zimmern This German-style pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. Auflauf is a weekend breakfast family treat that my grandmother taught my mom to make when she married my dad. I… Read More →
15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts. Frittata Rustica with Mixed Vegetables & Manchego If… 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.) Chopped Chicken Liver My grandmother… Read More →
Corn Pones & Chile Cheese Dip By Andrew Zimmern These simple fritters are basically rustic fried cornbread bites, taken to the next level when dipped into homemade cheese whiz infused with roasted chiles. For a smooth sauce, be sure to buy good cheese and grate it yourself. This is the perfect chow for lazing around… Read More →
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Poached Salmon with Hollandaise Sauce By Andrew Zimmern I adore poached salmon. No one poaches fish anymore, but it’s a simple, elegant, feed-a-crowd meal. Plus this recipe provides great leftovers—think salmon salad, salmon cakes or salmon aspic. Watch Andrew make this recipe:
Mexican-Style Grilled Cheese By Andrew Zimmern Often used for quesadillas, Oaxacan string cheese is a mild mozzarella-like cow’s milk cheese that melts beautifully. It’s the perfect choice for this gooey grilled cheese sandwich, paired with leftover pork, onion and fresh tomatillo salsa. Watch Andrew make this recipe:
Cuban-Style Grilled Cheese Sandwich By Andrew Zimmern This recipe is inspired by the harmonious, addictive flavors of a Cuban sandwich—a combination of pork, ham, pickles, mustard and melted cheese. Instead of a pressed sandwich on Cuban bread, we’re making it grilled cheese-style with a buttery crust and an extra dose of melty gruyere for good… Read More →
Charred Tomatillo Salsa By Andrew Zimmern This is one of my favorite salsas. It’s sweet, smoky, roasty, spicy, acidic and bright, with a hint of bitterness that I find addictive. Eat it with chips as an easy appetizer, on top of shrimp and green chiles, brisket nachos, or my Mexican pork burgers. Watch Andrew make… Read More →
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 →
Bizarre Foods: Pony Express Premieres Tuesday July 3, 9/8c on Travel Channel! We filmed in some truly amazing locations for this season of Bizarre Foods. There were moments in each episode where I just had to pinch myself—whether it was driving a real World War II tank in Belgium, trout fishing in Scotland with Angus… Read More →
Tips for Grilling Steak Here are a few things to keep in mind next time you fire up the grill. When deciding what cut to buy, remember that cooking meat on the bone always imparts more flavor. The flavor of the roasting bones penetrates the flesh in a way that adds immeasurable benefit to your food,… 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 →
Recipes for a Father’s Day Grill Out Being a father is my life’s greatest joy. Parenthood is the best gift of all, and spending time by the grill or in the kitchen teaching my son the ropes is my favorite way to spend Father’s Day. Here are 10 recipes to inspire you to fire up… Read More →
Grilled Chicken Wings with Apricot-Mustard Glaze By Andrew Zimmern A foolproof flavor combination, apricot and mustard have an affinity for each other. I love adding my Moroccan Moon seasoning to the marinade, an aromatic blend of turmeric and lemon peel that works its magic on anything I throw on the grill. This glaze is an… Read More →
Homemade Pizza, Two Ways Recipe by Peter Campbell Chef Peter Campbell of Red Wagon Pizza explains two methods of baking pizza at home. For a crispier crust, dock the blank dough and bake it without any toppings on a preheated pizza stone. Allow it to cool, then bake it a second time with the sauce, cheese… Read More →
How to Make Pizza 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 tips for creating restaurant-quality pizza at home. Pizza Dough Roasted Tomato Sauce Pizza Sauce with Canned Tomatoes Homemade Pizza, Two Ways… 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 →
Pizza Sauce 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 tips for creating restaurant-quality pizza at home. The sauce is one of the most important elements of the pizza. If you have a… Read More →
The Best Recipes for a Memorial Day Barbecue From lobster rolls and baby back ribs to homemade baked beans and an easy mixed berry crumble, here are a few delicious ways to help you welcome summer this weekend. Lobster Rolls, Two Ways Here are two easy recipes for everyone’s favorite summer sandwich, the lobster… Read More →
Mayonnaise Dips & Sauces By Andrew Zimmern Now that I’ve taught you how to make homemade mayonnaise, here are a few ways to jazz it up for a dip, marinade, salad dressing or sandwich spread. Really, the possibilities are endless, so season to your liking with whatever herbs, citrus and spices you have on hand.… 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 →
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 →
