Soei Fried Egg
Soei Fried Egg By Andrew Zimmern
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Vietnamese Pork Thit Kho
Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.
Shakshuka Recipe
Shakshuka A one-skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I love… Read More →
Black Bean & Pork Chili with Mexican Fiesta Seasoning
Black Bean & Pork Chili By Andrew Zimmern Serve this chili with bowls of limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, farmhouse cheddar cheese, corn chips and warm flour tortillas.
Pollo al Carbon Recipe
Pollo al Carbon with Wasakaka By Andrew Zimmern A few years ago I was filming in the Dominican Republic and stumbled across a small stand serving the most incredible version of pollo al carbon I’d ever had. I watched the cook’s technique and took notes on the marinade and basting sauce. When I returned home,… Read More →
Andrew Zimmern Cooks: Chicken Parmesan
Classic Chicken Parmesan By Andrew Zimmern This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil.… Read More →
Andrew Zimmern Cooks: Garides Saganaki (Shrimp with Tomatoes & Feta)
Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:
Andrew Zimmern Cooks: Banh Mi Pork Burgers
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 →
Andrew Zimmern Cooks: Barbecue Chicken
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 →
Andrew Zimmern Cooks: Calzone with Peter Campbell
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 →
Andrew Zimmern Cooks: Risotto Milanese
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 →
Andrew Zimmern Cooks: Bang Bang Tater Tots
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 →
Andrew Zimmern Cooks: Cold Peanut Sesame Noodles
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 →
Andrew Zimmern Cooks: Muthia Dumplings
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 →
Andrew Zimmern Cooks: Crispy Crab Rolls
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 →
The Zimmern List Los Angeles: Night + Market Song
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 →
Andrew Zimmern’s Tips for Cooking with Bamboo Steamers
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 →
Andrew Zimmern Cooks: Sticky Spicy Chicken Wings
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 →
Andrew Zimmern Cooks: How to Cut an Avocado
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 →
Fried Chicken Wings Recipe
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 →
Andrew Zimmern Cooks: Homemade Paneer
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 →
Andrew Zimmern’s Favorite Thai Food in the Twin Cities
On’s Thai Kitchen Located in Midway on University Avenue, On’s Thai Kitchen always makes it onto my list of top 10 favorite restaurants in the Twin Cities. There are many excellent choices for Thai cuisine in my hometown, but none transport me to Thailand quite like On’s. The 105-item menu has many recognizable standbys like fresh herby… Read More →
Chicken, Merguez Sausage & Artichoke Tagine Recipe
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.
Andrew Zimmern Cooks: Poached Shrimp Remoulade
Poached Shrimp Remoulade By Andrew Zimmern I was inspired to make shrimp remoulade after a recent trip to New Orleans, where I gorged myself on this ubiquitous dish. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie… Read More →
Ginger Scallion Noodles Recipe
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 →
Andrew Zimmern Cooks: Ma Po Eggplant
Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted eggplant. I adore eggplant and make this dish all the time as part of a multi-course spread or just by itself alongside a bowl of steamed… Read More →
Andrew Zimmern Cooks: Hainanese Chicken Rice
Hainanese Chicken Rice with 3 Dipping Sauces By Andrew Zimmern A popular dish in southern China and Southeast Asia, Hainan-style chicken and rice is a dish I crave often—and I’m not the only one. The ginger-scented, perfectly poached chicken served with fatty, unctuous rice seems to have developed a cult following over the years. I… Read More →
Andrew Zimmern Cooks: Candied Bacon Party Mix
The Best Snack Mix Ever Invented By Andrew Zimmern It’s hard to improve on something like homemade Chex mix, but everything’s better with bacon candy—you can’t argue with that. I’ve added spiced nuts and lots of candied bacon to Chex and bagel chips, creating a symphonic blend of crunchy, salty, sweet and savory. This recipe… Read More →
Andrew Zimmern Cooks: Creamy Corn Pasta with Crispy Shallots
Creamy Corn Pasta with Crispy Shallots By Andrew Zimmern All great recipes have contrasting textures and complementary flavors. This creamy corn pasta checks all of the boxes—with sweet corn, spice from chile flakes and lots of black pepper, acidity from fresh tomatoes, and a topping of crunchy fried shallots and the salty kiss of pecorino… Read More →
Andrew Zimmern Cooks: Mussels Fra Diavolo
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 →