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Searched for: red chile sauce
Ma Po Eggplant

My Next Quarterly Box

My next Quarterly box drops in just a few weeks. I’m thrilled with how it’s shaping up. I love surprises, but suck at keeping a secret, so when Quarterly said it was fine if I let a cat out of the bag this time around, I couldn’t wait. As a part of my #ZIM05 box,…  Read More

Andrew Zimmern's Cumin Crusted Goat Leg

Cumin-Crusted Goat Leg

The Year of the Goat By Andrew Zimmern The stunningly beautiful Xinjiang province in northwest China borders many central Asian countries such as India, Russia, Mongolia and Kazakhstan. Muslim communities like the Uighur, who hail from that part of China, have seen their most traditional recipes grow in popularity over the last 10 years. Most…  Read More

Chinese Dumplings|Easy Chinese Broccoli with Oyster Sauce|Braised Cucumbers with Pork and Ginger|Aromatic Soy Sauce Noodles|Pork & Asparagus with Chile-Garlic Sauce|Pearl Rice Balls|Fish-Fragrant Eggplant

9 Recipes to Make for Chinese New Year

Chinese Cuisine at Home Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But if you’re as obsessed with it as I am, that shouldn’t stop you from cooking Chinese food in your own kitchen. So, I’d suggest that you get a great cookbook, and cook a…  Read More

One Pot Sticky Chicken Wings

18 Recipes for Super Bowl Sunday

Game Day Snacks & Soups I’m a huge football fan and love any excuse I can find to veg out on the couch with family and indulge in my favorite finger foods and one-pot meals. And even if your hometown team didn’t make it to the Super Bowl, I’ll bet you still need some snack-time…  Read More

Clams with Soy Butter|Clams with Soy Butter|Clams with Soy Butter

Manila Clams with Soy Butter

A Well-Traveled Japanese Favorite By Andrew Zimmern The combination of sake, soy and butter is worth experimenting with. This dish is a well-traveled Japanese go-to favorite. It’s the most basic and often replicated izakaya clam recipe that I can think of. You’ve probably tasted it and not realized what the magical thrill ride was—it’s the…  Read More

Braised Cucumber|Braised Cucumber

Braised Cucumbers with Pork and Ginger

Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just…  Read More

Kurdish Dumplings

Kurdish Dumplings in Yogurt

Kotulk Daw By Andrew Zimmern Last year, I had the privilege to take part in a Kurdish meal of epic proportions in Nashville. The star of the 25-course meal was these dumplings. Kotulk Daw is made of three parts: The dumpling dough, the meat stuffing, and the soup (which at the end is really a…  Read More

Mexico City Recommendations

Where to Eat in Mexico City When I first started traveling, Mexico City’s fine dining scene was peppered with Mexican chefs cooking other countries’ food, like Italian or French cuisine. That’s no longer the case. These days the best Mexican food is once again being cooked for Mexicans, by Mexicans.  Here are five restaurants you…  Read More

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Chicken Stir-Fry with Celery + Peanuts

Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew…  Read More

Thai Shrimp Salad

Spicy Thai Shrimp Salad

Spicy Thai Shrimp Salad By Andrew Zimmern This fragrant, fresh Thai shrimp salad hits the spot any time of year. If you can find them at your local Asian market, small Thai eggplant makes a superb addition.

Andrew Zimmern's Bavarian Beer Hall Pork Shanks

Bavarian Beer Hall Pork Shanks

German Pub Fare By Andrew Zimmern These are the crispy beer hall pork shanks that I have loved all over Austria, Germany and Eastern Europe. One night, I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in…  Read More

What We Learned at the Music City Food + Wine Festival

Music City Food + Wine 2014 was the most intimate and fun food fest I have been to in years… Great out-of-town chefs, amazing local restaurateurs and food talent, superb food entrepreneurs and the most carefully-curated Grand Tasting Tent I have ever walked through. You gotta get there next year. Here are a few observations:…  Read More

Flavors of Nashville|Bangkok Chicken

Music City Food + Wine Demo Recipes

Globally Hot Chicken Music City Food + Wine Festival is one of the best food festivals in the country. It’s small and intimate, there’s great food and demos, and needless to say, amazing music. Here are the recipes from my Globally Hot Chicken demonstration at this year’s Music City Food + Wine Festival: Duck Tsukune…  Read More

|Vietnamese Pork Burger|Vietnamese burger|Vietnamese pork burger

Vietnamese Pork Burger

Bold, Juicy Vietnamese-Flavored Pork Burger By Andrew Zimmern While I love a good ol’ traditional beef burger, this pork burger packed with Vietnamese flavors is a worthy alternative. The fragrant herbs, sweet-and-spicy dipping sauce, and pickled carrots and daikon radish adds a fresh, tangy component that’s perfect on a hot day.

8 Great Meals in Las Vegas

Sin City Recommendations Las Vegas is wholly intoxicating, a city dedicated to sensory overload that’s all about being the biggest and the best. And while chefs from all over the country are generating a lot of great food in glamorous settings on the Strip, you won’t be sorry if you venture off the main drag…  Read More

Garganelli|Garganelli

Garganelli with Rosemary Sugo, Meatballs, & Fonduta

A Twist on Spaghetti & Meatballs By Andy Ticer & Michael Hudman A few years after we opened AMIK, we thought it’d be fun to do a take on spaghetti and meatballs. We use a semolina dough and a light, rosemary-infused marinara that really complements our pork meatballs. Drizzled with fonduta, a rich cheese sauce,…  Read More

Sriracha Problem

I’m Over Sriracha By Andrew Zimmern Everyone loves Sriracha. It’s a great American success story. Chinese-born David Tran grew up in Vietnam where he first experimented with the hot chili concoction. After fleeing the war-torn country in the 70s, he settled in southern California, started a company called Huy Fong Foods and production of the…  Read More

Crickets & Black Beans

Wok-Tossed Crickets with Chives & Black Beans

Hot Wok Crickets By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. In the Philippines they’re sautéed with vinegar, onions and tomatoes; in Mexico they’re served more like a bar snack–dry roasted and seasoned with salt and lime; in Thailand, crickets are simmered in coconut…  Read More

5 Questions: Alex Stupak

Inspired Cuisine From South of the Border Highly regarded for his avant garde desserts at modernist temples Alinea and wd~50, Alex Stupak surprised the culinary world when he opened a Mexican restaurant in 2010. Once the critics got over their bewilderment and tasted his creative take on this rich culinary tradition, most realized he’s just…  Read More

Naomi Duguid's Kachin Chicken Curry|Naomi Duguid's Burma|Burma: Rivers of Flavor

Naomi Duguid’s Kachin Chicken Curry

Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste…  Read More

Tuna & Cherry Ceviche

Cherry & Tuna Ceviche

Satisfying on a Hot Night By Andrew Zimmern This refreshing summer ceviche pairs tuna and sweet, tart cherries with the salty-sour flavors of yuzu, soy sauce and lime juice. Ceviche is one of the world’s most genius food genres, and it gives the cook plenty of leeway to experiment with his food. Serve on its…  Read More

|Grilled Beef Salad|Grilled Beef Salad||

Grilled Beef Salad

A Sweet, Sour, Spicy & Savory Salad This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s…  Read More

5 Questions: Raghavan Iyer

Indian Cooking in a Midwestern Kitchen Raghavan Iyer’s new cookbook, Indian Cuisine Unfolded, opens up the world of Indian cuisine for the American home cook by recreating some of his favorite dishes with ingredients found in the typical American grocery store. The Bombay native also narrated a Twin Cities Public Television documentary called Asian Flavors based on…  Read More

Grilled Peanut-Lime Cornish Hens

Grilled Peanut-Lime Cornish Hens

Penang-Style BBQ By Andrew Zimmern A tangy, gingery Malaysian marinade gives these juicy, grilled Cornish hens tremendous flavor that pairs well with a spicy-sweet peanut sauce.

Fourth of July Recipes

Summertime Recipe Round-up The Fourth of July is one of my favorite holidays. There’s no better way to celebrate America’s independence (and my birthday) than sitting around with the family, swimming, grilling up my favorite meat, noshing on fresh summer eats and indulging my inner pyro. Here are a few of my top picks, from…  Read More

Andrew Zimmern's Tomatillo-Avocado Salsa

Tomatillo-Avocado Salsa

Flavors of the Yucatan By Andrew Zimmern This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper…  Read More