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 →
Grilled Jumbo Shrimp, Two Ways By Andrew Zimmern When it comes to grilling shrimp, bigger is always better. Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a… 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 →
My Best Barbecue Sauce Recipe By Andrew Zimmern This is a hybridized version of a vinegary Carolina-style sauce mixed with the peppery, tomato-based sauce found in Tennessee. Spicy, sweet and tangy, it’s the most versatile barbecue sauce you’ll ever make. I like the consistency to be halfway between a splash and a sauce, but if… 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 →
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 →
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 →
Labneh Dip with Peppers & Radishes Recipe adapted from Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya In this episode of AZ Cooks, I’m cooking the book, finding inspiration in my friend chef Alon Shaya’s new cookbook Shaya, a moving culinary memoir filled with recipes reflective of his path to… 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 →
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 →
Mexican Pork Burgers with Tomatillo Salsa By Andrew Zimmern In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger. For the best results, it’s essential that you allow the pork to sit overnight with all of the seasonings. You can grill the burgers or sear in… 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 →
Wok-Tossed Asparagus in Black Bean Sauce By Andrew Zimmern A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It’s one of my favorite foods and a versatile ingredient, so I’m always looking for new ways to prepare it when it’s in abundance in the market… 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 →
Chengdu-Style Hot & Cold Cucumbers By Andrew Zimmern This is one of my absolute hands-down favorite recipes. Inspired by my travels in China, it’s a simple but unique cucumber salad. Salting the cucumbers is important, you need to draw out the moisture so you don’t end up with a watery stir-fry. Tossing them in a… 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 →
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 →
¡Salud! Tacos The Zimmern List: San Diego premieres April 2 9|8c on Travel Channel! To fully experience San Diego you need to spend a day in Barrio Logan, a neighborhood on the rise transformed by a vibrant art and food scene. After a stroll through the art-filled Chicano Park—home to a massive display of murals… Read More →
Posole By Andrew Zimmern Hominy is the star of posole, a hearty Mexican stew loaded with chiles. While canned hominy is readily available, dried white corn hominy from Rancho Gordo has a superior flavor and toothsome texture that I love. I’ve long sung the praises of Rancho Gordo’s top quality products, and this heirloom prepared… Read More →
AZ Cooks Snack Bracket 16 of my most popular recipes are facing off in a competition to find out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. SALTY MATCH-UP #1 SALTY MATCH-UP #2 SPICY… 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 →
Hunan-Style Peanut Sauce By Andrew Zimmern This classic Hunan-style peanut sauce is one of my favorites for dipping, glazing and enjoying with all sorts of Asian food. It’s great with sticky rice, fried chicken summer rolls, ribs, chicken satay, pork belly or chicken off the grill. Watch Andrew make this recipe:
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 →
Easy Guacamole By Andrew Zimmern Guacamole is the perfect healthy snack for entertaining while the big game is on. The simplicity of this version really lets the flavor of the avocado shine. Watch Andrew make this recipe:
Grilled Pineapple Salsa By Andrew Zimmern This chipotle-infused pineapple salsa pairs beautifully with grilled or fried fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture. Watch Andrew make this recipe:
