It’s time to take your grilling game to the next level. Whether you’re a seasoned grill master or an amateur backyard barbecue enthusiast, a little inspiration for the season can’t hurt. Sign up for my newsletter and receive my free grilling guide, including exclusive recipes and tips for cooking with fire. Once your subscription is… Read More →
Mother’s Day Menu Ideas Food is the best gift you can give on Mother’s Day. A meal made in your own kitchen with love is even better. From morning to midnight, breakfast to dessert, here are 10 surefire ways to celebrate the mothers in your life. Salad with Poached Eggs & Bacon Vinaigrette It’s… Read More →
15 Foolproof Easter Recipes Here are a few of my favorite Easter recipes, from brunch classics like quiche lorraine to an easy rustic crumble for dessert. Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for lovely centerpiece roasts. Frittata Rustica with Mixed Vegetables & Manchego If… Read More →
Passover Recipes Here are a few of my best recipes for Passover, from the ultimate matzoh ball soup and my grandmother’s chopped chicken liver to roasted lamb and flourless chocolate desserts. (Just a warning: I don’t keep kosher in my house, so not all of these recipes are kosher-friendly.) Chopped Chicken Liver My grandmother… Read More →
Shrimp Scampi with Seasoned Breadcrumbs & Angel Hair Pasta By Andrew Zimmern For this butter- and garlic-infused Italian-American scampi, buy the best shrimp you can find because the success of the dish hinges on the quality of the seafood. For the sauce, I like to use a mix of anise-flavored Pernod and white wine for… Read More →
Corn Pones & Chile Cheese Dip By Andrew Zimmern These simple fritters are basically rustic fried cornbread bites, taken to the next level when dipped into homemade cheese whiz infused with roasted chiles. For a smooth sauce, be sure to buy good cheese and grate it yourself. This is the perfect chow for lazing around… Read More →
Classic Chicken Parmesan By Andrew Zimmern This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil.… Read More →
A Taste of New Orleans in Your Own Kitchen Mardi Gras is an annual excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole and Cajun flavors. Here are a few of my favorite recipes for… Read More →
Ruby Red Tablet Lollipops By Andrew Zimmern Inspired by my new book, AZ and the Lost City of Ophir, these lollipops are a fun and easy treat to make at home with your kids. If you don’t love cinnamon, feel free to use a different flavor oil.
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Caponata with Grilled Crostini By Andrew Zimmern A traditional Sicilian vegetable dish, caponata is made with sweet and sour caramelized eggplant, onions, peppers, olives, capers and tomatoes. It has many uses in the kitchen—it’s a great vegetarian appetizer served with grilled bread, you can toss it with pasta, serve it hot as a side dish… Read More →
Beef Stew By Andrew Zimmern Living in Minnesota, I know a thing or two about cold-weather comfort food. This one-pot rock star beef stew is in heavy rotation all season long at my house, it’ll warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s… Read More →
Roasted Root Vegetables 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. I like a variety of texture, flavor and color in my roasted vegetables, so I use a mix of root vegetables along with shallots, pearl onions and sprigs… Read More →
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 →
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.
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 →
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 →
