Easy Thai-Style Cucumber Salad
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.
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Searched for: chiles
Grilled Flank Steak with Chimichurri
Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil… Read More →
Smoked Turkey Legs
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
The Navigator’s Table Nashville
The Navigator’s Table Heads to Nashville In this episode of The Navigator’s Table, I’m hosting a celebration of all things Nashville. I’ve invited Carla Hall, Rachele Lynae, Kahlil Arnold, Pat Martin and Sarah Gavigan to dish on their favorite Music City eats. From classic meat n’ threes and hot chicken to cutting edge cuisine, this city… Read More →
5 Unique Salsas for Cinco de Mayo
Don’t settle for the jarred stuff. From a smoky pineapple salsa to an all-purpose thick chile sauce, here are five fresh and flavorful salsas to add to your Cinco de Mayo spread. Fresh Tomatillo Salsa This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles.… Read More →
Chilaquiles with Salsa Roja & Fried Eggs
Chilaquiles with Fried Eggs By Andrew Zimmern I like to serve this classic Mexican morning fare for dinner with my tomatillo-avocado salsa on the side.
Asparagus, Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce
Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón By Pati Jinich Although we don’t think of pine nuts when we think of Mexican cooking, they are definitely part of the culinary landscape (used most often in sweets). But they are one of my favorite ingredients, and they work very well for… Read More →
My Guide to Cooking Vegetables
Tips & Tricks for Tastier Vegetables Working with vegetables seems easy. It’s not. What it is, though, is simple. Keep a few things in mind and dishes like my vegetable barigoule become easier and tastier. • • • Add layers of flavors and texture when cooking vegetables. Peas are delicious. Why not smear a large bowl… Read More →
Green Chile & Pork Chili
Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the… Read More →
Fresh Tomatillo Salsa
My Go-To Salsa By Andrew Zimmern This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles. It’s one of my favorites, it’ll truly brighten up any meal. Try adding chopped or smashed avocado for a twist.
Thick Chile Salsa
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Wok-Tossed Clams in Black Bean Sauce
Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the… Read More →
Tamarind Salsa
Sweet & Smoky Salsa By Andrew Zimmern Tamarind puree gives this classic chipotle chile and tomato salsa a hint of sweetness.
Tlacolula Market in Oaxaca
A Diverse Collection of Oaxacan Food Oaxaca is Mexico’s undisputed culinary capital, and the birthplace of some of the richest traditions on the planet. Every Sunday the communities of the central Oaxacan valley converge on the Tlacolula market to buy and sell one-of-a-kind Oaxacan staples. This is one of the oldest markets in North America, and a direct… Read More →
Chinese Spicy, Sweet & Sour Lamb Chops
Chinese Lamb Chops By Andrew Zimmern Here I’ve combined two of my favorites—Chinese food and lamb—in one easy recipe. And who doesn’t love lamb racks cut into easy-to-eat mini caveman chops?
Alex Stupak’s Tacos al Pastor with Salsa Roja
Tacos al Pastor By Alex Stupak Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can… Read More →
Recipes Inspired by Bizarre Foods
Starting with episode one, Bizarre Foods has been all about increasing our capacity for patience, tolerance and understanding by studying food in other cultures. That’s why we put a family meal in every single show we make because all of us can relate to sitting down to a meal with our family members. We can relate, even if… Read More →
Grilled Prawns with Recado & Tomatillo Salsa
Grilled Prawns with Recado & Tomatillo Salsa By Andrew Zimmern My demo at the Grand Tasting at Pier 94 was a blast. I made Mexican-style grilled prawns in honor of our NYCWFF Destination of the Year, Mexico, a country whose food is second to none in terms of regionality, depth and quality.
Braised Pork Shanks with Miso
A Zimmern Comfort Food Classic By Andrew Zimmern These braised pork shanks are the ultimate comfort food for me, hybridizing my favorite Asian flavors and techniques. They are even better the next day after a rest overnight in the fridge.
La Cuevita de los Urquizú
Authentic Maya Cuisine For the past 20 years, owner Doña Ofira de Urquizú and her family have served dishes from the 21 unique Maya cultures. Facing the old cobblestone streets of Antigua, the restaurant’s storefront is lined with ceramic pots of thick rustic stews that are the heart and soul of Maya cooking. One of the specialties… Read More →
Sausage and Pepper Tagine
Easy Sausage and Peppers By Andrew Zimmern This amazing sausage and pepper tagine can be served with toast as a sandwich, over pasta, with risotto or on its own. You can also replace the cherry tomatoes with 8 cups crushed tomatoes, then simmer in the oven covered for an hour to make a superb sausage… Read More →
Lacto-Fermented Pickles
I received a lot of questions about this pickle picture on Instagram last week, so here’s the low down. For those of you who want to try it at home, I’ll walk you through my process. I put 15 pounds of washed and dried small pickling cukes—the average size was a little bit bigger than my… Read More →
Char-Grilled Chili Shrimp
Grilled Chili Shrimp By Andrew Zimmern
Taste Atlas: Rome
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Crispy Garlic Short Ribs
Classic Philippine Rib Recipe By Andrew Zimmern This is a classic Philippine rib recipe that will be impossible for you to resist making again and again. The vinegar in this dish is a holdover from the first wave of Spanish cookery that influenced much of Pinoy (Filipino) food culture. I first started doing this with… Read More →
Fried Chicken & Watermelon Salad with Vietnamese-Style Dressing
The Best Watermelon Salad By Andrew Zimmern Hot, sour, salty and sweet, this salad is one of my favorite summertime meals. The crunchy fried chicken perfectly compliments the cold, juicy watermelon topped with tart Vietnamese-inspired dressing, fragrant herbs and toasted coconut. It’s the contrast of texture and flavor that I can’t get enough of. Like this… Read More →
Velvet Chicken
Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 coursework—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture that… Read More →
Chengdu-Style Hot Pot
Classic One Pot Cookery From China By Andrew Zimmern
Mixtli
Brilliant, Progressive Mexican Cuisine In a pint-sized, 12-seat restaurant operating out of a once abandoned rail car on the outskirts of San Antonio, chefs Diego Galicia, Rico Torres and the rest of their 5-person team showcase regional Mexican cuisine with modernist techniques. Every six weeks they create an entirely new menu highlighting specialties from one… Read More →
Beef Heart Anticucho
Anticucho de Corazoåln de Res By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.