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 →
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 →
Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If… Read More →
Charred Tomato Sauce with Penne Pasta By Andrew Zimmern This chunky charred tomato sauce will brighten up your summer table. I like to prepare this pasta Roman-style by adding mint, parsley and crushed red pepper for a little kick. Charring the garlic and tomatoes directly on hot coals intensifies the flavor and lends a lovely… Read More →
Grilled Paella with Shrimp, Mussels & Clams By Andrew Zimmern Paella is traditionally cooked over an open fire. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan. Grilled paella may seem intimidating, but it’s easy to accomplish if you follow a few simple rules. Make sure you have all… Read More →
Grilled Jumbo Shrimp, Two Ways By Andrew Zimmern When it comes to grilling shrimp, bigger is always better. Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a… Read More →
Tips for Grilling with Fruitwood & Charcoal We received a lot of questions about using charcoal, wood chips and wood chunks. I prefer to use natural hardwood charcoal, lit in a charcoal chimney without lighter fluid. I use fruitwood, such as cherry or apple, when grilling or smoking chicken, fish or fruit. Soak wood chips… Read More →
The Best Way to Start a Charcoal Grill Put down the lighter fluid. Using a chimney is the easiest and best way to light charcoal, without any toxic fumes or unpleasant flavors. All you need to do stuff some newspaper underneath the chimney, then fill it with natural hardwood charcoal. Light the paper in several… Read More →
Bizarre Foods: Pony Express Premieres Tuesday July 3, 9/8c on Travel Channel! We filmed in some truly amazing locations for this season of Bizarre Foods. There were moments in each episode where I just had to pinch myself—whether it was driving a real World War II tank in Belgium, trout fishing in Scotland with Angus… Read More →
My Best Barbecue Sauce Recipe By Andrew Zimmern This is a hybridized version of a vinegary Carolina-style sauce mixed with the peppery, tomato-based sauce found in Tennessee. Spicy, sweet and tangy, it’s the most versatile barbecue sauce you’ll ever make. I like the consistency to be halfway between a splash and a sauce, but if… Read More →
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 →
How to Grill New York Strips By Andrew Zimmern I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. Grilling over high direct heat requires constant attention—be sure to turn the meat frequently, moving it around the grill to avoid flare-ups. Watch Andrew make this recipe:
Tips for Grilling Steak Here are a few things to keep in mind next time you fire up the grill. When deciding what cut to buy, remember that cooking meat on the bone always imparts more flavor. The flavor of the roasting bones penetrates the flesh in a way that adds immeasurable benefit to your food,… Read More →
Chicken Skewers with Za’atar By Andrew Zimmern Here’s a peek at research and development for our Andrew Zimmern’s Canteen: Skewers concept at Minneapolis’ Target Field. In this recipe, we marinate chicken thighs in za’atar (a blend of thyme, sumac and sesame seeds that’s commonly used in Middle Eastern cooking), lemon and olive oil, before skewering… Read More →
Israeli Tomato & Cucumber Salad By Andrew Zimmern Every country in the Levant owns a version of this salad. I grew up calling this simple, healthy mixture of chopped fresh vegetables tossed with aromatic herbs, lemon juice and olive oil Israeli Salad. Don’t feel obligated to stick to this recipe, there are very few rules.… Read More →
Zhug, Israeli Hot Sauce By Andrew Zimmern If you love spicy food, zhug is a versatile condiment you should know how to make. A mixture of chiles, lemon, garlic and herbs, this bright, citrusy hot sauce packs a punch. I always keep a batch of this in the fridge to add to skewered chicken off… Read More →
Tzatziki Sauce By Andrew Zimmern One of my favorite condiments, tzatziki is a traditional Greek yogurt sauce packed with cucumber and herbs. It’s an essential element of any Mediterranean meze spread that can be used as a dip for fresh vegetables, a salad, or a cooling topping for spicy dishes, roasted meats and grilled fish.… Read More →
Tony was a man of contradictions. His work from almost two decades ago inspired a rogue-ish bro culture in the chef world that in the past few years he came to revile and worked hard to repudiate. He told me almost 13 years ago that television was the “most vile mistress,” but he refined the… Read More →
