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Andrew Zimmern's Recipe for Ginger Scallion Oil

Andrew Zimmern Cooks: Ginger Scallion Oil

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

Andrew Zimmern's Hot Sesame Chile Oil

Andrew Zimmern Cooks: Hot Sesame Oil Dipping Sauce

Hot Sesame Oil Dipping Sauce By Andrew Zimmern This dipping sauce uses hot sesame oil to coax the flavor out of ginger, garlic and Szechuan peppercorns. It goes well with my Hainanese Chicken Rice, on pork, chicken, fish or beef. You’re going to love it. Watch Andrew make this recipe:

Andrew Zimmern's Soy and Ginger Sauce

Andrew Zimmern Cooks: Soy & Ginger Dipping Sauce

Soy & Ginger Dipping Sauce By Andrew Zimmern This scallion, soy, cilantro and ginger dipping sauce is wonderful with dumplings, poached chicken or fresh egg noodles. If I have a lot of it left over, I use it as a marinade for chicken. Watch Andrew make this recipe:

Andrew Zimmern Cooks: How to Truss a Chicken

How to Truss a Chicken My digital series, AZ Cooks, is all about culinary literacy. I want to give you the tips, techniques and recipes you need to become a better cook—from demystifying essential dishes from cultures around the globe to teaching basic methods for peeling, chopping and preparing everyday ingredients. Learning to truss a…  Read More

Andrew Zimmern's Hainanese Chicken Recipe

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: How to Prep Ginger

What’s the easiest way to peel fresh ginger? The best tool for prepping ginger is something I guarantee you have in your kitchen cabinet: a spoon. Because the irregular-shaped root has thin, delicate skin, a spoon can easily scrape it away without much waste. It’s also much easier to get into all of the nooks and crannies…  Read More

Andrew Zimmern's Candied Bacon Party Mix

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 Fried Crispy Shallots

Andrew Zimmern Cooks: Twice-Fried Crispy Shallots

Twice-Fried Crispy Shallots By Andrew Zimmern Just like good French fries, shallots are best fried not once, but twice. Cook them the first time at a low temperature, allowing the shallots to release their moisture and soften. Raise the temperature and fry them again for just a few seconds, and the shallots will brown and…  Read More

Andrew Zimmern's Creamy Corn Pasta

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: Corn Huitlacoche

What is Huitlacoche? Easy to identify from its grey kernels, huitlacoche is a fungal mold that grows on corn. Often called corn smut or Mexican truffle, it’s considered a delicacy with its uniquely sweet, earthy, funky, antique corn flavor. Use the huitlacoche to season soups, saute it with vegetables, stuff it in a quesadilla or…  Read More

Andrew Zimmern’s Go-To Restaurant for a Late Night Meal

112 Eatery Located a few short blocks from Target Field in downtown Minneapolis, James Beard award-winning chef Isaac Becker’s first restaurant is a favorite amongst chefs and service industry folks. That has as much to do with their steak tartare, famous 112 cheeseburger and foie gras meatballs, as it does with their night owl hours…  Read More

Andrew Zimmern's Brisket Sandwich

Andrew Zimmern Cooks: The Ultimate Brisket Sandwich

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

Andrew Zimmern Cooks: Brisket Hash with Fried Eggs

Brisket Hash with Fried Eggs By Andrew Zimmern We all lead busy lives, so it never hurts to do a little meal prep on Sunday to make weekday meals a breeze. Braise a whole brisket over the weekend, and you can cook a hearty brisket chili on Monday and this classic hash on Tuesday. Who…  Read More

Andrew Zimmern's Brisket

Andrew Zimmern’s Brisket Week!

Join me in the kitchen for #BrisketWeek! I’m sharing my go-to brisket recipe, one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender. I like to cook a whole brisket because the…  Read More

Andrew Zimmern's Mussels Fra Diavolo

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

Andrew Zimmern's recipe for tomato sauce

Andrew Zimmern’s Simple Tomato Sauce Recipe

Basic Tomato Sauce I am a huge believer in culinary literacy. Everyone should know how to make a simple tomato sauce because there are so many ways to use it in the kitchen. The best part? This recipe only takes about 20 minutes from start to finish. Once you master the basic recipe, feel free…  Read More

Andrew Zimmern's Mixed Berry Crumble

Andrew Zimmern Cooks: Mixed Berry Crumble

Mixed Berry Crumble By Andrew Zimmern One morning several years ago, I was set up in the kitchen to bake a dessert as my contribution for a family dinner. My son begged me to make cookies, but I had a berry crisp in the works, so a compromise was made and this recipe was born.…  Read More

Andrew Zimmern's recipe for grilled snapper

Andrew Zimmern Cooks: Japanese-Style Grilled Red Snapper

Japanese-Style Grilled Red Snapper By Andrew Zimmern One of the great traditions in Japanese cookery is robata, or cooking over an open grill with binchotan charcoal. It’s a great technique for cooking red snapper. Paired with my favorite dipping sauce for Japanese-style grilled fish—a mix of soy, lemon, scallion and daikon radish—it doesn’t get much…  Read More

Andrew Zimmern's Chicken Thigh and Liver Yakitori

Andrew Zimmern Cooks: Chicken Yakitori

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

Andrew Zimmern Traces Paul Revere’s Midnight Ride on Bizarre Foods

Tune in for Bizarre Foods: Paul Revere’s Midnight Ride Aug. 29 at 9|8c on Travel Channel The midnight ride of Paul Revere marked the beginning of a war that changed our world forever. On this episode of Bizarre Foods, I’m following in the footsteps of this great patriot, revealing layers of history and food traditions…  Read More

Andrew Zimmern’s Favorite New Foods at the State Fair

My Top 3 Favorite New Foods As you probably already know, I’m an evangelist for the classics. Despite my inherent bias, I still think it was one of the weakest years ever for new State Fair foods. There’s just too much gimmick—think deep fried red liquorice— too many unworthy things on a stick, too much…  Read More

Andrew Zimmern's Recipe for Tostones

Andrew Zimmern Cooks: Tostones

Tostones By Andrew Zimmern Twice-fried plantains, known as tostones, are a delicious side dish or snack found all over Latin America. Fry the plantain slices once to cook them through before you smash them, then again to make them perfectly crisp. Watch Andrew make this recipe:

Andrew Zimmern's recipe for fried yellowtail snapper

Andrew Zimmern Cooks: Fried Whole Yellowtail Snapper

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

Andrew Zimmern's honey rum plantains

Andrew Zimmern Cooks: Honey Rum Plantains

Honey Rum Plantains By Andrew Zimmern This classic recipe is the best way to cook really ripe sweet plantains. When the skin is mostly black, the plantains are loaded with sugar and perfect for caramelizing in browned butter with honey and rum. Serve them as a side dish for slow-roasted pork, or over vanilla ice…  Read More

Andrew Zimmern Travels to the Heart of Cajun Country on Bizarre Foods

Tune in for Bizarre Foods: Cajun Country Aug. 15 at 9|8c on Travel Channel On this episode of Bizarre Foods, I’m traversing the heart of Acadiana, an untouched bastion of American history where centuries-old traditions remain a way of life. A region of swamps, bayous and gulf coast marshes, people in Cajun country still live…  Read More

Andrew Zimmern's Crab Cakes

Andrew Zimmern Cooks: Crab Cakes

Baltimore-style Country Club Crab Cakes By Andrew Zimmern This is my favorite crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. It’s a true Baltimore-style country club crab cake, without filler ingredients. I make these in double batches and put the leftovers…  Read More

Andrew Zimmern's Grilled Octopus Salad

Andrew Zimmern Cooks: Grilled Octopus Salad

Grilled Octopus with Frisee, Mustard Vinaigrette & Tomato-Pepper Sauce By Andrew Zimmern Octopus is delicious and easy to cook at home, trust me. It may seem intimidating, but I’m hoping this tutorial will encourage you to try it out. This is a set-it-and-forget-it type of meal. Once you’ve cooked the octopus, throw it on a…  Read More

Andrew Zimmern Cooks Dijon Mustard Vinaigrette|Andrew Zimmern's Recipe for Dijon Mustard Vinaigrette

Andrew Zimmern Cooks: How to Make Homemade Vinaigrette

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

Andrew Zimmern’s Favorite Chinese Restaurant in Minneapolis

Shuang Cheng Everyone knows a Chinese restaurant like this one, armed with an enormous 400-item menu that mostly caters to a Westerner’s palate. And while Shuang Cheng offers a dizzying variety of dishes, it defies the stereotype that quantity does not equal quality.  I usually skip straight to the seafood page of the menu. If…  Read More