Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
Cacio e pepe di Leonardo Vignoli By Katie Parla & Kristina Gill Cacio is the local Roman dialect word for Pecorino Romano, a sheep’s milk cheese made in the region since ancient times. Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century. Pasta is tossed… Read More →
Vignarola By Katie Parla & Kristina Gill April is a spectacular month for Roman produce; the highlight is vignarola season, the short window in which the dish’s core components—lettuce, fava beans, artichokes, peas, and spring onions—are all in harmony. Traditionally, vignarola is not a vibrant green dish. It’s more of a grayish, soft green, which… Read More →
Roasted Rack of Pork with Mustard & Apricots By Andrew Zimmern Pork with fruit and mustard is one of the greatest culinary combinations. This stunning centerpiece roast is fit for a holiday feast.
Mixed Vegetable Frittata with Manchego By Andrew Zimmern If you have a giant well-seasoned cast iron skillet, you could easily double this recipe to feed a big crowd.
Artichoke & Asparagus Barigoule By Andrew Zimmern Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast… Read More →
My Favorite Irish-Inspired Recipes To some, St. Patrick’s Day is an excuse to drag out a kelly green outfit, stand on the sidelines of an Irish-themed parade, and drink Guinness and whiskey all day. But naturally, for me, it’s all about the food. Here are 9 Irish-inspired recipes to help you celebrate the holiday, from… Read More →
Deli-Style Corned Beef By Andrew Zimmern Brining your own corned beef at home is easy, all you need is the right equipment and time. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. Once you taste the real deal, you’ll… Read More →
Easy Savory Hand Pies By Andrew Zimmern These individual curried lamb hand pies are easy to throw together for a fun weeknight dinner.
Happy Pi Day Pi Day is March 14 and that means we’re all about pie—the kind you eat, not the ratio of a circle’s circumference to its diameter. Here are some of my favorite pie recipes to help satiate your craving, from a deep dish peach pie to the most perfect key lime pie recipe… Read More →
Pub-Style Fish & Chips By Andrew Zimmern This simple comfort food classic always hits the spot. Serve with my homemade tartar sauce, plenty of lemon wedges and malt vinegar.
Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the… Read More →
My Go-To Salsa By Andrew Zimmern This fresh tomatillo salsa has a tangy, herby, citrusy flavor with an extra kick from the jalapenos and poblanos chiles. It’s one of my favorites, it’ll truly brighten up any meal. Try adding chopped or smashed avocado for a twist.
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Black Beans Are Magical By Andrew Zimmern Beans are the healthiest and most nutritional protein option on earth. The communities around the world that eat a lot of beans, legumes and farinaceous foods live longer and happier than they do in other communities. Just check out my friend Dan Buettner’s Blue Zones books. Anyway, when… Read More →
Cold Soups on a Hot Day For my Kidz Kitchen demo at this year’s SOBEWFF, I’m cooking a few of my favorite cold soup recipes, vichyssoise and a cucumber, yogurt and dill soup. Perfect for a hot Miami day! Vichyssoise What can I say, I love chilled soups in the summer and always have… Read More →
Tasty Cocktails to Try this Weekend Whether you’re inviting friends over for a viewing party or just in it to swoon over dresses on the red carpet, here are 9 great cocktails for the Oscars. Looking for something non-alcoholic? Try a virgin Mary, or perhaps lavender kombucha, cucumber mint lemonade or grapefruit palomas.
Cold Korean Noodle Soup By Andrew Zimmern Korean mul naengmyun (also called mul naengmyeon) has it all—it’s tart and earthy, beefy and cold, all on a field of chewy noodles and slushy broth studded with green onion and pickled radish. Naengmyun means “cold noodles” in English, and refers to chilled Korean dishes made of long,… Read More →
Seared Beef Tataki Appetizer By Andrew Zimmern A popular Japanese dish, tataki refers to beef or fish that is quickly seared over high heat, leaving the center very rare. It’s thinly sliced and served with a citrus- and ginger-infused vinegar soy sauce.
12 Ways to Use Citrus this Winter It has always struck me as ironic, but perhaps fittingly, that citrus fruit is at its peak in the midst of our winter. This time of year, you can find an amazing selection of citrus in the grocery store—grapefruits ranging from red to white (including the sweet oro blanco, one… Read More →
Veal Shank Osso Bucco with Fresh Orange Juice By Andrew Zimmern These fabulous braised veal shanks are perfect for family dinners or entertaining. Be sure to keep some small forks or espresso spoons handy for extracting the delicate marrow from the bones.
Traditional Buttermilk Pie By Robert Stehling
Winter Citrus Salad with Red Wine Vinaigrette By Madeleine Hill Make this citrus-packed salad when the fruit is at its peak flavor. The magic of this dish happens when parts of the avocado and feta melt into the dressing, so don’t try to prevent that. Feel free to use any orange, grapefruit, tangerine, pomelo mix you’d… Read More →
Tart & Sweet Key Lime Curd By Andrew Zimmern Key limes are much smaller than conventional Persian limes with a smoother skin, lighter color, higher acidity, and a distinctive tart, bitter and floral flavor punch that makes this citrus fruit perfect for cooking and eating. Try them spritzed on seafood or poultry, used for limeade… Read More →
Refreshing Citrus Sorbet By Andrew Zimmern Pomelos are one of my favorite types of citrus. With skin that ranges from green to yellow and a thick layer of pith, these fruits look like giant grapefruits and share a similar, yet more mild, flavor profile. Originally from Southeast Asia, you can find pomelos at most grocery… Read More →
Warm Chocolate Bliss By Andrew Zimmern This classic chocolate dessert is easier to make than you think. And while it may be a bit cliche for a romantic menu, no one can resist that oozing warm dark chocolate surrounded by a rich, souffle-like cake.
Bistro-Style Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy pan sauce is an easy yet elegant way to impress your guests. Use New York strips, ribeyes or flat iron steaks if you can find them.
Classic New Orleans Cocktail with a Twist There’s plenty of folklore about this legendary cocktail, invented in New Orleans in the 19th century by Antoine Amédée Peychaud. And while the sazerac may not have actually been the first cocktail ever created, there’s a reason its popularity has stood the test of time. Originally made of bitters and… Read More →
BBQ Shrimp By Andrew Zimmern This recipe is adapted from a dear friend, Jamie Shannon, who passed away nearly 15 years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great tastemakers. Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use… Read More →
Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the… Read More →
