Poached Salmon with Hollandaise Sauce By Andrew Zimmern I adore poached salmon. No one poaches fish anymore, but it’s a simple, elegant, feed-a-crowd meal. Plus this recipe provides great leftovers—think salmon salad, salmon cakes or salmon aspic. Watch Andrew make this recipe:
Veal Marsala with Rosemary & Mushrooms By Andrew Zimmern This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom… Read More →
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:
Chengdu Chicken with Black Beans, Chiles & Peanuts By Andrew Zimmern This spicy Chengdu-style chicken in an umami-rich black bean sauce is a mainstay at my house. Marinating the chicken overnight in rice wine and cornstarch makes the meat tender, helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of… Read More →
Venison Stuffed Cabbage Rolls By Nevada Berg Cabbage rolls are a classic dish, and for many of us, reminiscent of childhood memories. Various meat and cabbage rolls are made around the world—I remember my mother making her own version—but in Norway, they’re typically made with pork, and served with a tomato or white sauce. I… Read More →
Smoked Duck & Barley Salad with Lovage & Plums By Nevada Berg Duck season begins in early autumn and one of my favorite ways to prepare duck is to smoke it. It’s a simple process and makes for fantastic flavor and crispy skin. I tend not to brine duck, but rather pat it dry and… Read More →
AZ and the Lost City of Ophir 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 dangerous—adventure yet. After a time-traveling mishap, AZ finds himself in Ophir, a lost city… Read More →
The Ultimate Cheese Platter Our friends and favorite cheese experts Matt and Kate Jennings are in the studio today to demystify the cheese board. Building a proper cheese plate is like composing a harmonious piece of music, you need to hit the high notes, the low notes and everything in between. Start with a mix… Read More →
Roasted Tomato Soup By Andrew Zimmern The perfect tomato soup with some Parmesan bread toasties that is going to rock your world. It’s tomato insanity in a bowl.
Big Food Truck Tip Premieres Wednesday, September 19th at 10/9pm CT on Food Network I can’t wait to share my new series with you, Big Food Truck Tip, premiering on Food Network with back-to-back episodes on Wednesday, September 19th at 10/9pm CT. Join me as I travel the country in search of passionate food truck… Read More →
Grilled Red Snapper By Andrew Zimmern When it comes to grilling whole fish, red snapper is ideal—it’s versatile, it’s economical and it cooks quickly. I like to season it with a simple garlic and herb olive oil marinade, and serve it with a mixed herb salad and grilled lemons. Watch Andrew make this recipe:
Grilled Prosciutto-Wrapped Trout By Andrew Zimmern I love the combination of cured meat and fish, especially in this recipe for fresh-caught trout on the grill. If you’re intimidated by grilling whole fish, don’t be. Binding the trout in layers of prosciutto will help to hold the fish together, while giving it an irresistible charred ham… Read More →
Minnesota Honey Producers at the State Fair After you’ve had your cheese curd fix in the Food Building, make your way next door to the iconic octagon-shaped Agriculture & Horticulture Building for a scoop of honey ice cream and a quick lesson on beekeeping. There’s a large footprint dedicated to honey and honey products made… Read More →
Minnesota State Fair Eating Strategy There are a few simple rules when it comes to a successful day of eating at the fair. First, don’t overload on your deep-fried fantasies in the first hour. Go with friends so you can indulge in your favorite fair classics along with a couple new food items. Do a… Read More →
The Story of Cinnie Smiths I always make a stop at Cinnie Smiths a priority. The cinnamon rolls are made in the booth from scratch right to order, with real butter, real cinnamon and real sugar. I’m getting hungry right now thinking about the gooey center of the warm cinnamon rolls, dipped in their homemade creamy… Read More →
Gizmo Sandwiches at the Minnesota State Fair Carla Wood and her Gizmo sandwich embody everything I love about the fair. The Gizmo is a ground beef and Italian sausage sandwich covered in their secret red sauce, topped with melted mozzarella. Every sandwich is made on premise from scratch. It’s an edible torpedo of pleasure and my idea… Read More →
Mouth Trap Cheese Curds All cheese curds are not created equal, trust me. My go-to at the Minnesota State Fair is Mouth Trap inside the Food Building. What makes their product so perfect? Ellsworth cheese curds, fresh from the creamery, delivered daily—a total of 65,000 pounds of curds over the course of the 12 day… Read More →
What is so great about the Minnesota State Fair? I’m sure you’ve heard me wax poetic about the food at the fair, but honestly, it’s the people that make me want to visit all 12 days. From the animal barns and seed art to bundt cakes and machinery hill, there’s much more to the fair… Read More →
Top 5 Minnesota State Fair Foods My most frequently asked question has to be: “Andrew Zimmern, what is the best thing to eat at the Minnesota State Fair?” It’s a really tough question to answer, there are too many great options. Alas, I’ve tried to dwindle it down to a few items you should absolutely… Read More →
Cheesy Chive Biscuits Recipe by Kate Jennings These are the best biscuits that have ever been baked in the studio kitchen. The key to the irresistible flaky texture is to not overwork the dough. We used a mix of cheddar and swiss here, but you can substitute for any sharp cheese you have on hand.… Read More →
The Ultimate Mac & Cheese Recipe by Matt Jennings We invited chefs Matt and Kate Jennings into the AZ Cooks kitchen to teach us how to make the best mac and cheese. This ultra-mac uses a blend of gruyere, brie and cheddar, which you can supplement with any cheese bits or ends that have accumulated… Read More →
Mexican-Style Grilled Cheese By Andrew Zimmern Often used for quesadillas, Oaxacan string cheese is a mild mozzarella-like cow’s milk cheese that melts beautifully. It’s the perfect choice for this gooey grilled cheese sandwich, paired with leftover pork, onion and fresh tomatillo salsa. Watch Andrew make this recipe:
Cuban-Style Grilled Cheese Sandwich By Andrew Zimmern This recipe is inspired by the harmonious, addictive flavors of a Cuban sandwich—a combination of pork, ham, pickles, mustard and melted cheese. Instead of a pressed sandwich on Cuban bread, we’re making it grilled cheese-style with a buttery crust and an extra dose of melty gruyere for good… Read More →
Charred Tomatillo Salsa By Andrew Zimmern This is one of my favorite salsas. It’s sweet, smoky, roasty, spicy, acidic and bright, with a hint of bitterness that I find addictive. Eat it with chips as an easy appetizer, on top of shrimp and green chiles, brisket nachos, or my Mexican pork burgers. Watch Andrew make… Read More →
Elote-Style Mexican Street Corn By Andrew Zimmern The best way to cook corn on the cob is in the husk directly on the coals. The husk protects the cob from incinerating, while the embers impart a smoky, fire-charred flavor. Smother the sweet corn with classic elote toppings—crema, mayo, chile-lime seasoning and cilantro—for the ultimate summer… Read More →
Blistered Shishito Peppers By Andrew Zimmern I can’t think of a better bar snack than these gorgeous Japanese peppers. They are mostly mild, although you may bump into a spicy one on occasion. This is my favorite way to prepare shishito peppers, blistered directly on the coals with a simple dressing of salt and lemon… Read More →
Chicken Tikka Masala Recipe by Adeev & Ezra Potash I’ve invited my friends Adeev and Ezra Potash into the studio kitchen to share their recipe for chicken tikka masala. Internationally known jazz musicians dubbed the “twin horns of joy,” the brothers are also hosts of Bravo’s new digital series Beats + Bites, in which they… Read More →
My Favorite Burger Recipes The hamburger is a cultural constant in this country, the most iconic of American foods. It’s proletariat, it’s a kids meal, it’s high-end luxury food. And it’s one of my favorite things to eat. Whether the grill is fired up or you’re griddling indoors, it’s time to perfect those burger-making skills.… Read More →
Salmon Burgers with Roasted Tomatoes & Avocado By Andrew Zimmern This simple recipe allows the flavor of the salmon to shine. I prefer to use fresh salmon, as opposed to canned salmon, the extra effort and cost is worth it for a better tasting burger with a superior texture. I top my salmon burgers with oven… Read More →
Turkey Burgers with Tomato, Ricotta & Basil By Andrew Zimmern Turkey burgers may be healthier than a fatty beef patty, but more often than not, they turn out underwhelming, dry and bland. To solve this dinner dilemma, I’ve used all-dark meat turkey with a summery mix of ricotta, tomato paste and fresh basil. It’s the… Read More →
