Avgolemono Sauce By Andrew Zimmern Avgolemono sauce is one of the classic sauces in the Greek pantheon of culinary wisdom. It’s a lemony sauce that’s liaised, or thickened, with eggs. Here, I’m using the drippings from a roasted leg of lamb to fortify the avgolemono sauce with extra flavor. If you are making this sauce… Read More →
AZ Cooks Snack Bracket We’ve narrowed down 16 of my most popular recipes to 2! In this final match up, salty roast pork belly goes head to head with sweet chocolate chip cookies. We need your votes to figure out which one is the best dish. Need a refresher? Watch the videos below and help us… Read More →
AZ Cooks Snack Bracket Round 3 We’ve narrowed down 16 of my most popular recipes to 4, but we still need your votes to figure out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. <a… Read More →
Posole By Andrew Zimmern Hominy is the star of posole, a hearty Mexican stew loaded with chiles. While canned hominy is readily available, dried white corn hominy from Rancho Gordo has a superior flavor and toothsome texture that I love. I’ve long sung the praises of Rancho Gordo’s top quality products, and this heirloom prepared… Read More →
Roasted Leg of Lamb with Avgolemono Sauce By Andrew Zimmern Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over… Read More →
Eventide’s Brown Butter Lobster Roll A city that’s tethered to the ocean and everything it produces, Portland, Maine is the pearl of New England. Fresh seafood is the heart and soul of all the great restaurants in this town, from casual dockside butter-drenched lobster rolls to wood oven-roasted Maine mussels at local stalwart Fore Street.… Read More →
Beef Gravy 101 By Andrew Zimmern This is an all-purpose beef gravy recipe. I use it to smother Swedish meatballs, roast beef, chops off the grill and broiled steak. Watch Andrew make this recipe:
Po’ Boys at R&O Restaurant There is no city in the world like New Orleans. Its history, culture and cuisine truly make it a magical and captivating place. From muffuletta sandwiches at Central Grocery to oysters Rockefeller at Galatoire’s, even the most touristy restaurants are irresistible. On my last visit, I discovered a new favorite… Read More →
AZ Cooks Snack Bracket 16 of my most popular recipes are facing off in a competition to find out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. SALTY MATCH-UP #1 SALTY MATCH-UP #2 SPICY… Read More →
Corned Beef with Bourbon-Molasses Glaze By Andrew Zimmern This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Brining your own corned beef at home is easy, all you need is the right equipment and time, about 7 to 10 days—therefore… Read More →
Shepherd’s Pie By Andrew Zimmern Shepherd’s pie is a rustic, humble and comforting dish, and a great way to feed a crowd. This hearty casserole is traditionally made with lamb, but feel free to substitute ground beef, or a mix of beef and lamb, if you’d prefer. Watch Andrew make this recipe:
Fresa’s Chicken al Carbon Surrounded by a super sized state best known for its uniquely Texan way of doing things, Austin is an oasis of freethinkers and creatives with a vibrant music, film, technology and food scene. Austinites have a taste for experimentation that borders on the delirious and it’s reflected in their food—from traditional barbecue… Read More →
Night + Market Song Los Angeles is the hottest food city on the planet. These days, it’s not just entertainers but also food entrepreneurs who are arriving in throngs to realize their dreams, creating a diverse restaurant scene where people are willing to take risks. Visiting the city and not eating Thai food is a… Read More →
The Zimmern List Premieres March 13 9|8c on Travel Channel! My new show, The Zimmern List, premieres March 13 and I couldn’t be more thrilled. Each week I’m criss-crossing the United States as your personal travel guide, sharing the must-try restaurants, food trucks and take-out joints in my favorite cities. In the first episode, I travel to… Read More →
Mashed Potatoes By Andrew Zimmern Using a potato ricer is the key to silky smooth mashed potatoes. For the best flavor, be generous with the butter and black pepper. Watch Andrew make this recipe:
Hard Boiled Eggs By Andrew Zimmern Follow these simple steps for perfectly cooked hard-boiled eggs. Hard boiling an egg is an easy way to take a healthy, protein-filled snack on the road. I also like to keep a half dozen on hand in the fridge for a quick breakfast and to add to salads and… Read More →
Crock-Pot Chicken Stock By Andrew Zimmern An essential building block of cooking that can transform the flavor of a dish, chicken stock is the single greatest ingredient you can make in your kitchen. Using a crock pot is a no-hassle way to cook stocks, simply load it up, set it to 200 degrees and let… Read More →
#myZimmernList Needs Your Videos! Share your favorite food experience from a restaurant, food truck or picnic area for a chance to win a t-shirt and have lunch with Andrew Zimmern in his home city of Minneapolis. Scroll down to enter! My new show, The Zimmern List, premieres March 13 on Travel Channel and I couldn’t… Read More →
The Ultimate Seafood Tower By Andrew Zimmern This is Plateau de Fruits de Mer 101. First, learn how to dispatch a lobster and cook it in a court bouillon, and then how to steam crab, mussels and shrimp in a multi-tiered bamboo steamer. I’ll teach you how to shuck oysters and clams with the proper… Read More →
How to Shuck Clams Clams are definitely one of my top five desert island foods. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. We’d poach and steam them, add them to chowder or cioppino, or shuck them and simply enjoy on the… Read More →
Tips for Cooking with Bamboo Steamers I love cooking with a multi-tiered bamboo steamer, it’s one of the most used and versatile tools in my kitchen. Using a steamer is an easy, and certainly healthy, way to achieve crisp tender vegetables and super moist, perfectly cooked proteins. They fit inside of my pans well, plus… Read More →
How to Prepare a Geoduck We go behind the scenes at last year’s South Beach Wine & Food Festival to show you how to prepare the most delicious clam in the world. I often say eating geoduck is like kissing a mermaid. Try it and I guarantee you’ll agree. The giant clam can be daunting… Read More →
How to Shuck an Oyster First place the oyster in a kitchen towel and lay it firmly on the counter, this is easier for beginners and will help protect your hands, especially if this is your first time shucking. Then, drive the point of an oyster knife into the hinge, and twist to pop open… Read More →
Andrew Zimmern or Baby Hippo?? Madde Gibba hosts a lightning round of “Andrew Zimmern or Baby Hippo” with Anthony Bourdain, Aaron Sanchez and Michael Voltaggio at last year’s SOBEWFF. How well do you score? South Beach Wine & Food Festival is a premiere food and wine weekend raising millions for culinary scholarships and providing fans… Read More →
BAM or Bamm Bamm? What does Emeril Lagasse have in common with Bamm Bamm from the Flintstones? Madde Gibba and I find out at last year’s South Beach Wine & Food Festival. SOBEWFF is a premiere food and wine weekend raising millions for culinary scholarships and providing fans with an unparalleled experience. Here’s a glimpse… Read More →
How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more… Read More →
How to Kill a Lobster Dispatching a lobster is most likely what’s preventing you from cooking it at home, but learning the proper and most humane way to do it will make it less intimidating. I believe the most humane way to kill a lobster is to first put it in the freezer for 5… Read More →
Pasta Carbonara By Andrew Zimmern This elegant Roman pasta is simple to make and one of the most soul-satisfying meals I can think of. It’s superb even without fussy ingredients, but it becomes HEAVENLY with a seriously good cheese, and orange-yolked farm fresh eggs. It will change your life. Watch Andrew make this recipe: Like… Read More →
Herbed Aioli By Andrew Zimmern Serve this foolproof herb and garlic aioli with French fries, seafood or vegetable crudites. Watch Andrew make this recipe:
Chocolate Pot de Creme By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate dessert is easy to prepare, and an impressive make-ahead finale for your next dinner party. Serve with whipped cream, creme fraiche, a sprinkle of powdered sugar, with berries, or let the rich… Read More →
