Foolproof Fondue By Andrew Zimmern Made the traditional way with a mix of Swiss cheeses and white wine, this recipe couldn’t be any easier. I like to serve this dish with plenty of sliced sausage, roasted or blanched cauliflower, cubed crusty bread, and boiled and cooled potatoes.
All-American Road Trip In the all-new season of Bizarre Foods, I’m exploring America’s rich history and diverse cuisine along the country’s most famous historic routes. For me, traveling in the USA is all about the legendary trips that define our culture, from de Tocqueville to Huck Finn to Kesey’s Merry Pranksters. Our history can be defined by… Read More →
Holiday Menu Inspiration The best part of the holiday season is the time spent in the kitchen cooking special meals for family and friends. Here, I’ve gathered a few of my favorite recipes for main courses that are sure to impress, from a centerpiece roast to indulgent beef stroganoff. Feeding a crowd? Try the ham… Read More →
The holidays are a time for celebrating food, reliving fond memories next to a roaring fire and perhaps trying on new traditions for the future. While plenty of ink has been spilled about holiday recipes and tips, there’s still a lot of confusion in the air. Andrew took to Twitter for a Q+A session to… Read More →
Deep Fry Like a Pro The word ‘fried’ is one of the most maligned terms in the kitchen. There’s no denying that fried foods aren’t the healthiest thing you can put in your mouth. But let’s face it, we’re pleasure seekers at heart and a little fried food every now and again is soul satisfying.… Read More →
My Best Hanukkah Recipes The Festival of Lights refers to a lamp in the temple that had only enough oil to last the Maccabees one night but instead lasted for eight. The holiday celebrates the miracle of the oil, so fried foods are the perfect Hanukkah metaphor. If you’re sick of latkes and donuts, think… Read More →
Food is always the best gift. Need help filling up your stockings this year? Check out our curated selection of unique, top quality food products at Shop Andrew Zimmern. From small batch soy sauce and handcrafted vinegars, to salt-packed wild capers and award-winning maple syrup, I guarantee using these products in the kitchen will change your… Read More →
The Rice Topper of Your Dreams By Masaharu Morimoto You can’t get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, a very brief marinade, and a quick trip in a hot pan. Once it’s done, the sugar and mirin have helped the pork caramelize, the sharp ginger… Read More →
Quintessential Grandmother Cooking at its Best By Masaharu Morimoto This is the Japanese equivalent of Jewish penicillin, also known as chicken noodle soup. Instead of chicken broth, we use smoky dashi, and instead of noodles, we make cool, craggy gnocchi-like dumplings out of just flour and water. Every family throughout the countryside has its own… Read More →
Japan’s Legendary Super Broth By Masaharu Morimoto Japan’s legendary super broth is the key to simple home cooking that has deep, satisfying flavor. It requires just fifteen minutes and two ingredients that last virtually forever in your pantry and are easier than ever to find. I can’t think of a better use of your time… Read More →
Rajasthani Bhindi Masala By Shane Mitchell I have never been a fan of okra. But this version, served at the height of the harvest season in Rajasthan by a talented Brahmin cook named GSN Bhargava, changed that. Fresh okra makes all the difference, especially when sautéed quickly, rather than stewed until glutinous, which is the… Read More →
Mac & Greens By Marcus Samuelsson Sometimes you put a dish on the menu to try it out and it takes over. You find that out when you take it off the menu and there’s a chorus of disappointed voices. That dish has become a classic. I wanted comfort food, but I knew I needed… Read More →
We Have Your Holiday Shopping Covered Use code AZCYBER25 at Shop Andrew Zimmern for 25% off store-wide on Cyber Monday 11/28 only! From edible gifts and accessories to clothing and travel gear, Shop Andrew Zimmern is filled with products inspired by my travels at home and abroad. Go check it out, I bet you’ll find something for… Read More →
An Easy Way to Use Up Turkey Leftovers By Andrew Zimmern I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I use up my last scraps of meat and the salty kiss of some killer parmesan with this creamy pasta casserole.
Apple & Cranberry Crumble By Andrew Zimmern If you need a last-minute dessert this holiday season, make this easy apple-cranberry crumble. The beauty of a dessert like this is that you can take this concept and apply it to any type of fruit you have on hand. You want to use pears? Go ahead, there… Read More →
Roasted, fried, grilled, stuffed, smoked or braised—which turkey cooking technique will you choose? There are many options when it comes to preparing your Thanksgiving centerpiece. For the traditionalist, check out my tips for brining and roasting a whole turkey in the oven. Those with only a few mouths to feed should try a stuffed turkey breast.… Read More →
Juicy Fried Turkey with Crispy Skin By Andrew Zimmern I love fried turkey, but frying the whole bird isn’t a good idea. It’s dangerous, the outside gets overcooked before the inside is tender and the lengthy frying time means the turkey absorbs too much oil. I suggest you break down a turkey into its pieces, using… Read More →
10 Desserts for Thanksgiving From classic pumpkin pie and gooey pecan tart to a ridiculously easy cranberry cake, here are 10 delicious desserts to round out your holiday feast. Easy Cranberry Cake This simple cranberry cake is a perfect addition to your holiday dessert spread. Not too sweet and packed with fresh cranberries, it’s as beautiful… Read More →
A Foolproof Braised Turkey Smothered in Creamy Gravy By Andrew Zimmern There are many different solutions to the age-old conundrum of how to cook a turkey evenly and successfully. To me, breaking it down into its pieces is the most foolproof and flexible approach. Braising the turkey pieces in wine and aromatics results in a flavorful… Read More →
Killer Collards By Marcus Samuelsson Everyone has a mom or aunty who knows “the best” way to make collards, so I knew we’d have controversy when I skipped the ham hock or salt pork and made them lush with a lot of spiced butter. I love it! That kind of argument makes for the liveliest… Read More →
15 Recipes for Thanksgiving Side Dishes Thanksgiving is one of my favorite holidays because it’s a celebration of food and family, and it’s not centered on gift-giving. It’s about our cultural demonstrations of thanks, expressed by a delicious meal… followed by football. Here are a few of my favorite from-scratch Thanksgiving side dishes. I love… Read More →
Grilled Spatchcocked Turkey By Andrew Zimmern Oven space is always at a premium on Thanksgiving, so why not put the turkey on the grill? Spatchcock and brine the bird before laying it flat on the grill with the dark meat closest to the fire. This method will take less time and leave you with an evenly… Read More →
A Soul-Satisfying Side Dish By Andrew Zimmern Learning how to roast properly is crucial for success in the kitchen. For me, it’s the most soul-satisfying form of cookery. You can’t beat roasted chicken with roasted root vegetables and a simple pan gravy, it’s the meal I crave more than any other. I like a variety… Read More →
Upgrade Your Thanksgiving Stuffing By Andrew Zimmern This holiday season, I’ve decided to upgrade the classic American stuffing with this take on a savory, rich bread pudding. Even if you’re a Thanksgiving menu purist, this recipe will win you over. Like this recipe? Save it on Pinterest.
My Favorite Chickpea Salad By Andrew Zimmern Dressed with lemon juice, Banyuls vinegar, earthy capers and fresh herbs, this flavorful salad is one of my go-to side dishes all year round. It makes great leftovers as well. Like this recipe? Save it on Pinterest!
Crispy Brussels Sprouts with Pickled Mustard Seeds By Naomi Pomeroy I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don’t like. A certain generation of people (mine included) grew up with a poor impression of sprouts based on… Read More →
Simple Braised Escarole By Andrew Zimmern A member of the endive family, escarole is often overlooked, yet incredibly versatile in the kitchen. It’s sturdy enough for soups and braises, but not too bitter to eat raw in a salad or use as a lettuce wrap. It’s even great with a little char from the grill.… Read More →
Potato Dumplings with Parsley & Chives By Naomi Pomeroy I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food dish to make year-round. I did a lot of research, testing dozens of traditional dumpling recipes, but none of them were quite right. Eventually, I settled on this simple… Read More →
The Ultimate Roasted Tomato Soup By Andrew Zimmern Nothing hits the spot more on a chilly day than dipping grilled cheese into tomato soup. In this recipe, I take the classic pairing to the next level—adding prosciutto, tomatoes and caramelized onions to the cheesy sandwiches and slow-roasted tomatoes to the soup for an intensified, rich flavor.
Fish in Chili Sauce By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.
