Guinness-Braised Lamb Shanks
Guinness-Braised Lamb Shanks By Andrew Zimmern Serve these tender, braised lamb shanks with mashed potatoes or steamed quartered new potatoes seasoned with butter, parsley, chives and sea salt.
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9 Sweet and Savory Pies to Make on Pi Day
9 Ways to Celebrate Pi(e) Pi Day is 3/14, and while this made-up holiday has nothing in common with our favorite dessert, we have no problem dedicating a whole day to baking and eating pie. Here are nine sweet and savory ways to indulge. Lattice-Top Blueberry Pie As far as pie fillings go, this one… Read More →
Cornish Hens Under a Brick
Chicken “Al Mattone” By Andrew Zimmern This baby chicken dish from Rome can be made using poussin or cornish hens. Cooking under a heavy weight, such as a foil-wrapped brick in this case, has been practiced for centuries. It ensures a crispy skin and a moist interior.
Classic Linguine with Clam Sauce
Linguine with Clam Sauce By Andrew Zimmern Linguine with clam sauce is elegant enough to impress, yet incredibly easy to throw together. Resist the urge to fussy up this classic pasta dish. The beauty of this recipe is in the simplicity of the garlicky white wine sauce, which allows the briny, oceanic shellfish to shine. Watch… Read More →
Andrew Zimmern’s Best Recipes for Shrimp
11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
Shrimp & Blue Grits with Andouille Sausage
Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe… Read More →
Andrew Zimmern’s 7 Ways to Celebrate Mardi Gras
A Taste of New Orleans in Your 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 a… Read More →
Creamy Polenta with Pork Ragù
Creamy Polenta with Pork Ragù By Andrew Zimmern Nothing says comfort food like a rich, hearty tomato sauce poured over a bowl of creamy polenta. This recipe feeds an army—with leftovers—so be prepared to freeze the extras for easy weeknight meals to come, or simply cut the recipe in half.
6 Romantic Valentine’s Day Menus
Impressive Valentine’s Day Recipes A love of good food is universal, it’s what connects us all… trust me, I’ve spent a lifetime trying to prove this very point. So this Valentine’s Day, skip the dinner reservations at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. Here are… Read More →
Peach, Gin & Mint Cocktail with Ginger Beer
Easy Peach Cocktail Light and refreshing, this citrusy peach cocktail gets a kick from spicy ginger beer.
Chicken Wings 3 Ways
3 New Ways to Spice Up Your Chicken Wings An essential element of game day festivities, chicken wings are practically sacred food in this country. They’re economical, easy to cook and extremely versatile. Here are three of my favorite ways to dress them up. One-Pot Sticky Chicken Wings I first discovered this recipe while in Penang,… Read More →
Chinese Recipes Made Easy for the Home Cook
Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
Fried Chipotle Chicken Wings
Fiery Chipotle Wings By Andrew Zimmern Chipotle chiles in adobo sauce give these crispy fried chicken wings a smoky, spicy kick.
Grilled Chicken Wings with Apricot-Mustard Glaze
Tangy Grilled Wings By Andrew Zimmern Glazed with a combination of apricot preserves, mustard and sherry vinegar, these grilled chicken wings have an irresistible sweet and tangy flavor.
Fresh Vietnamese-Style Summer Rolls with Shrimp
Vietnamese Shrimp Summer Rolls By Andrew Zimmern Packed with herbs, vegetables and shrimp, nothing beats a fresh Vietnamese-style summer roll. Make them for a healthy snack, fill up on them for dinner, or add the spring rolls to your deep-fried, cheese-laden lineup for a refreshing appetizer on game day. I use a classic combination of… Read More →
Indian-Inspired Crab Rangoon
My Take on Crab Rangoon By Andrew Zimmern Most people envision deep-fried cream cheese when they hear the term “crab rangoon,” but I believe there are no limitations for this beloved Chinese-American appetizer. In this recipe, I fill wonton wrappers with lots of fresh crab, herbs and Indian-inspired flavors.
The Perfect Pork Egg Rolls
Pork Egg Rolls By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait.… Read More →
Chili Dipping Sauce with Sesame Seeds, Lime & Mint
Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can… Read More →
Fried Plantain Chips with Mojo Sauce
Fried Plantain Chips with Mojo Sauce Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it’s composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute.… Read More →
How to Get Your Kids to Eat Broccoli
Sautéed Broccoli with Fish Sauce & Brown Sugar By Andrew Zimmern Think your kids won’t eat green vegetables or fish sauce? Hear me out. Browned butter, fish sauce and brown sugar are the holy trinity of flavor. Adding elements of sweet, salt and fat in healthful amounts will go a long way in getting your kids… Read More →
Healthy Weeknight Recipes
9 Healthy(ish) Recipes for Winter Here are a few hearty, yet healthy meals to get you excited about that post-holiday detox. Roast Chicken with Ratatouille Family meal nights across America just got easier, and so did entertaining on a budget. Ratatouille paired with roast chicken pieces is a classic combination that even your kids will… Read More →
Sous Vide Crisped Duck with Juniper Berries & Port
Sous Vide Duck Breast with Port, Oranges & Juniper Berries By Andrew Zimmern Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats, unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also… Read More →
Andrew Zimmern’s Step-by-Step Guide for Perfect Pot Roast
Pot Roast 101 Pot roast is in heavy rotation at my house during the winter months. There is no better comfort food than wine-braised beef with heavily caramelized vegetables and a pile of potatoes. Follow along as I walk through the process of making perfect pot roast, from properly browning and braising the meat to… Read More →
Brunch Recipes to Ring in the New Year
The Best Way to Welcome the New Year New Year’s Day is for taking a deep breath after a few weeks of holiday celebrations, lazing on the couch with the family, and naturally, eating lots of good food. Here are a few easy brunch ideas to start your new year off right (and combat that… Read More →
Andrew Zimmern’s Chrismukkah Guide
How to Win Chrismukkah This Year No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve… Read More →
Classic Cheese Fondue
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.
21 Easy Holiday Appetizers
Festive Finger Foods Start the party off right this holiday season with one of these delicious appetizers, from simple and elegant seafood dishes like spicy mussels fra diavolo to throwback recipes from my childhood—salmon aspic is making a comeback, you heard it here first. Whether you’re headed to an office potluck or inviting friends over for a festive… Read More →
10 Impressive Main Dishes for the Holidays
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 →
Andrew Zimmern’s Hanukkah Favorites
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 →
Sliced Pork Belly With Ginger & Onions
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 →