Potato Leek Soup with Lemon & Shallot Seasoning
Potato Leek Soup By Andrew Zimmern This soup warms my bones and makes for one of my favorite lunches with salad and crusty bread. Watch Andrew cook this recipe:
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Chicken Skewers with Citrus Herb Seasoning
Chicken Skewers with Citrus Herb Seasoning By Andrew Zimmern In this recipe, I marinate chicken thighs in my Citrus Herb seasoning, lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber… 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.
Vegetable Lentil Curry Recipe with Madras Curry Seasoning
Vegetable Lentil Curry By Andrew Zimmern This vegetable lentil curry is nutritious, wholesome and a great way to feed lots of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover vegetables you have in the fridge combined with a nutrient dense legume like lentils for a delicious… Read More →
Chicken, Sausage & Artichoke Tagine with Grill Magic Seasoning
Chicken, 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. Like this recipe? Save it on Pinterest.
Dry-Rubbed Fried Chicken Wings with Andrew’s New Spice Blends
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 them with one of my new Badia spice blends and melted butter. Chicken wing supremacy is really that simple.
Easy Party Mix with Andrew’s New Spice Blends
Easy Party Mix By Andrew Zimmern My Badia spice blends will take your ordinary homemade Chex mix to the next level. This recipe makes a big batch of party mix—don’t cut it in half. It tends to go VERY FAST.
10 Easy Ways to Use Andrew Zimmern’s New Spice Blends
Seasoned Breadcrumbs 4 cups of day-old Italian bread, torn into chunks 3 tablespoons Badia seasoning mix 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated lemon zest (zest of one lemon) Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until… Read More →
Versatile Vegetable Dip with Badia Spices
Easy Vegetable Dip By Andrew Zimmern This super easy dip comes together in a flash and is perfect for a vegetable crudite platter, poached seafood, chicken wings, chips or french fries, and even doubles as a great salad dressing. Use any of the spice blends from my collection with Badia Spices, each one inspired by… Read More →
The Farmed Fish Dilemma Solved
Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured… Read More →
Salmon Head Soup
Thai Coconut Salmon Head Soup By Andrew Zimmern This gorgeous Thai-style coconut milk soup is ideally suited for using up your salmon scraps, like the salmon head.
Download Andrew’s Holiday Recipe Guide
My Favorite Holiday Recipes No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food all month long, whether it’s roasted duck, latkes or fruit cake. It’s the best time of the year. I’ve made it easy… Read More →
Cold Poached Salmon with Green Goddess Dressing
Cold Poached Salmon with Green Goddess Dressing By Andrew Zimmern This is an easy, elegant and foolproof recipe that’s perfect for holiday entertaining. Gently poaching the fish really highlights the beautiful flavor of Verlasso salmon, a company I work with that’s leading the way in sustainable aquaculture practices. I like to serve it with my… Read More →
Download Andrew Zimmern’s Game Day Recipe Guide
Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family watching football. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for game day, from… Read More →
Andrew Zimmern Cooks: Pork Ribs with Sauerkraut
Pork Ribs with Sauerkraut, Cabbage and Apples By Andrew Zimmern This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly… Read More →
Andrew Zimmern’s Rosh Hashanah Recipes
Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes… Read More →
Ashley Christensen’s Homegrown Tomato Pie
Homegrown Tomato Pie By Ashley Christensen I call this Homegrown Tomato Pie not as a sourcing requirement, but because the tomato pie is most present in the season where friends are pulling tomatoes daily from their own backyards. I imagine it came to be because, when a fruit is plentiful, people always find a way… Read More →
Andrew Zimmern’s Favorite Foods at the Minnesota State Fair
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
Home
Roasted Duck with Caraway & Orange When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at the amazing Czech and Eastern European restaurants that helped define our neighborhood for generations. We always ordered the Bohemian duck, which is simply roasted with caraway and served with…
Bio
About Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring…
Recipes
Appearances
November 7, 2024 Capital Food Fight Washington, D.C. More Info & Tickets November 14-17, 2024 Emeril Lagasse Foundation Carnivale Du Vin New Orleans, LA More Info & Tickets
Books
Alliance of World Explorers, Volume One AZ and the Lost City of Ophir Winner of the Gold IPPY in Juvenile Fiction! Twelve-year-old AZ dreams of becoming the world’s greatest explorer. Instead, he’s stuck in summer school with just Odd Uncle Arthur for company. Little does AZ know that this summer will be his most thrilling—and…
Andrew Zimmern’s Best Summer Recipes for the 4th of July
My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a… Read More →
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 →
Auflauf Pancakes with Berries
Auflauf Pancakes with Berries By Andrew Zimmern This German-style pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. Auflauf is a weekend breakfast family treat that my grandmother taught my mom to make when she married my dad. I… Read More →
Download Andrew Zimmern’s Grilling Guide
It’s time to take your grilling game to the next level. Whether you’re a seasoned grill master or an amateur backyard barbecue enthusiast, a little inspiration for the season can’t hurt. Sign up for my newsletter and receive my free grilling guide, including exclusive recipes and tips for cooking with fire. Once your subscription is… Read More →
Mother’s Day Recipes
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 10 surefire ways to celebrate the mothers in your life. Salad with Poached Eggs & Bacon Vinaigrette It’s… Read More →
Andrew Zimmern’s Second Chances Scholarship
Second Chances Scholarship The James Beard Foundation is accepting applications for its 2019 Scholarship Program, with financial aid available for food studies, culinary arts, wine studies and more! Established in 1991, the James Beard Foundation Scholarship Program assists aspiring and established culinary professionals who plan to further their education. As of 2018, the Foundation will have awarded nearly $8… Read More →
Andrew Zimmern’s Best Easter Recipes
15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts. Frittata Rustica with Mixed Vegetables & Manchego If… Read More →