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A Taste of Senegal in One Bite

Chez Amy takes Dakar’s multi-cultural influence to an inspiring level. The French colonization of Vietnam, Lebanon and Senegal left a definitive stamp on Senegalese cuisine. At Chez Amy, you can experience a confluence of the country’s colonial influences in one amazing bite. The hole-in-the-wall food stand near Dakar’s Castor Market sells a few of Senegal’s favorite…  Read More

7 Things Andrew Zimmern Wants To Disrupt In Your Cooking

7 Ways to Hone Your Cooking Skills I sit down with Disruption Mag to discuss seven things that’ll change the way you think about cooking, from tasting your food at every stage of the process to practicing the correct ways to cut your ingredients. For more, visit disruptionmag.com.    

The Best Tacos on Lake Street

The Best Thing I Ate Last Week The best thing I ate last week was a simple taco plate at Pineda’s on East Lake Street in Minneapolis. I was shooting a pilot for a new series we’re developing for Travel Channel and I had a 10 minute break. Realizing I was a block away, I…  Read More

Bananas-Foster|

Bananas Foster

Bananas Foster By Andrew Zimmern Bananas foster was invented at Brennan’s in New Orleans a long time ago; there are very few recipes that can be traced back to a single moment in time. I like to use whisky because it cuts the sweetness, but feel free to use rum or even banana liqueur like…  Read More

La Tasquería de Javi Estevez

Reinventing Offal Dishes Forgotten for Decades Javi Estevez has created something truly unique in Madrid’s upscale Chamberi neighborhood, a modern tasca (or tavern) devoted to serving locally-sourced offal. The 32-year-old chef is reigniting a passion for ingredients and dishes made popular during the post-war era of his grandparents’ generation. An obsession for creating dishes from other…  Read More

burger-ebook

Download Andrew Zimmern’s Guide to Better Burgers

It’s time to take your burgers to the next level. Think you make the best burgers on the block? There’s always room for improvement. Sign up for my newsletter and receive my free guide for building a better burger, including exclusive recipes and tips for grilling, griddling and grinding your own beef blend. Subscribe to…  Read More

Hibiscus Punch

Jamaican Hibiscus Punch

Jamaican Hibiscus Punch By Andrew Zimmern Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.

Momofuku Ko

Mind-Bending Combinations of Flavors & Textures By Bob & Sue Now in expanded space off First Street in the East Village, Momofuku Ko has been one of New York City’s most challenging reservations for the past eight years. With a cook centric open kitchen where diners face each other at a U-shaped counter, Chef David…  Read More

Andrew Zimmern's Grilled Chicken Paillarde

Grilled Chicken Paillard with Panzanella Salad Recipe

Chicken Paillard with Panzanella Salad By Andrew Zimmern This panzanella salad set atop a grilled chicken paillard is a recipe I used on restaurant menus in NYC in the 80s! Good food is always good. Improvising with the panzanella salad is never a mistake. Try adding arugula, watercress, or whatever fresh vegetables look good at the…  Read More

Dashi Broth|Broth & Stock

How to Make Dashi Broth at Home

Homemade Dashi Broth By Jennifer McGruther A traditional base for soups in Japan, dashi is made from seaweed and bonito flakes, or shaved flakes of dried skipjack tuna, which you can find at many supermarkets and health foods stores as well as Asian markets. Mild in flavor, dashi makes for a clear broth with faint, subtle…  Read More

Dashi-Braised Chicken Thighs

Dashi-Braised Chicken Thighs

Dashi-Braised Chicken Thighs By Jennifer McGruther From time to time, my family sits down to a dinner of these chicken thighs, slowly braised in dashi, sprinkled with green onions and sesame seeds and served with bowls of steamed rice and vegetables. Chicken thighs benefit from the long, slow process of braising that cooks them to a…  Read More

Baked Oysters with Marmite|Baked Oysters with Marmite

Derek Dammann’s Baked Oysters with Marmite

Baked Oysters with Marmite By Derek Dammann Marmite is gross, but this dish is good. I get these amazing beach oysters from Outlandish Shellfish Guild in Harriot Bay on Quadra Island. Kathy and Victor raise the most amazing West Coast shellfish, seriously the best in my opinion. Each oyster is the size of your hand…  Read More

Radishes-Sorrel-Dip||Food & Beer

Radishes with Sorrel Dip

Seasonal Sorrel Dip with American-Style Pale Ale Pairing By Daniel Burns and Jeppe Jarnit-Bjergsø with Joshua David Stein Before you taste Daniel’s dips, they seem basic. That, of course, is by design. There’s a delicate harmony of flavors in this sorrel dip, between the sourness, the herbal notes, and the vegetables. What one wants is…  Read More

I Could Eat My Weight in These Oysters

The Best Thing I Ate This Week By Andrew Zimmern In celebration of his latest book, Derek Dammann came down from Montreal to cook a special dinner with Jamie Bissonnette in Toro’s private dining room in New York City. The food was eclectic and lumberjack chic, with a foie gras course incorporating some devilishly delicious apple and maple…  Read More

Andrew Zimmern's Thai Fish Cakes

Thai Fish Cakes with Chili Garlic Sauce

Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help…  Read More

Homemade Thai Red Curry Paste

From-Scratch Curry Paste By Andrew Zimmern Homemade red curry paste is so much better than the store-bought stuff and keeps forever in the fridge. So why not do it from scratch?

Cucumber-Salad

Easy Thai-Style Cucumber Salad

Refreshing Cucumber Salad with Peanuts & Cilantro By Andrew Zimmern This classic, sweet-and-sour Thai-style cucumber salad is the perfect warm-weather side dish.

Andrew Zimmern's Crab Cakes

Top 5 Most Popular Recipes

My Most Popular Recipes Ever From addictive sticky chicken wings to the most perfect key lime pie I’ve ever tasted, here are five tried-and-true recipes that I make all of the time. Turns out, you all love them as much as I do.   1. One-Pot Chinese Chicken Wings I first had this dish in…  Read More

Google Talk: The Broken Food System

Fixing Our Broken Food System In April, I had the opportunity to speak at Google headquarters in New York City about an issue I’m very passionate about, the country’s broken food system. Eating well is a class issue in America, and we need to do something to change it. We need a real food system in this…  Read More

Andrew-Zimmern's-Flank-Steak-with-Chimichurri

Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri By Andrew Zimmern This recipe marries Caribbean and South American flavors in an easy, crowd-pleasing steak dinner. The meat is marinated overnight in a flavorful concoction of allspice, habaneros, orange and lime, then quickly grilled and served with a versatile, bright chimichurri. An herby condiment of parsley, mint, chiles, garlic, oil…  Read More

Memorial-Day-Barbecue|Cucumber Mint Lemonade|Lavender-Lemonade Kombucha|Grilled Sweet Onion & Arugula Salad with Grana Padana|Corn & Green Tomato Salad|Fried Chicken & Watermelon Salad|Classic Buttermilk Fried Chicken|Pineapple-Glazed Baby Back Ribs|New Orleans-Style Barbecue Shrimp

The Best Recipes for a Memorial Day Barbecue

15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer. • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game

Smoked-Turkey-Legs|Chocolate Chip Cookies

Smoked Turkey Legs

Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you…  Read More

Andrew Zimmern’s Canteen at U.S. Bank Stadium

Two Locations of Andrew Zimmern’s Canteen at the New Vikings Stadium I’m really excited to bring amazing food to Vikings fans, guests of U.S. Bank Stadium and anyone visiting what I think is the best sports facility in the world. The brand new stadium will have two outposts of Andrew Zimmern’s Canteen, alongside local favorites Revival…  Read More

Beet & Ricotta Doughnuts from The Doughnut Project

The Best Thing I Ate Last Week By Andrew Zimmern When I was about to start recording The Moment podcast with my friend Brian Koppelman last week, he whipped out a box of The Doughnut Project doughnuts for me to try. TDP is a new shop in NYC, and the beet and ricotta donuts are insane, as…  Read More

Austin City Bites

Austin City Bites By Bob & Sue A weekend in the country’s fastest growing city (which embraces its reputation for being weird, as well as the Live Music Capital of the World) included memorable dinners at a prominent food critic’s three favorite restaurants: Qui Credit: Nicolai McCrary Philippine native Paul Qui delivers an eclectic combination of…  Read More

Soft-Shell Crab 3 Ways

How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh soft shell crabs. This is the time of year to avoid the frozen blue swimmer imports that seem to populate every crab shack and sushi bar during the rest of the year. May is…  Read More

Andrew-Zimmern's-Soft-Shell-Crab

Pan-Crisped Soft Shell Crabs with Lemon & Herbs

Easy Soft Shell Crabs By Andrew Zimmern I set my culinary calendar for May’s soft-shell crabs and eat them as often as I can. Freshness is key to the success of a simple dish like this. When taken straight from the water, the intense saline brightness is oyster-ish in flavor, the textures are singular and the meat…  Read More