Andrew Zimmern’s Canteen Dog
The Ultimate Hot Dog By Andrew Zimmern Sure, this hot dog may take a little longer to put together than your average tube steak with yellow mustard, but I guarantee it’s worth the extra effort.
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Beet Pickles
Real Minnesota Farmhouse Food By Andrew Zimmern These beet pickles are simply the best. Don’t throw the brine away when the jar no longer has beets in it. Core and slice a hard, crisp apple. Bring to a simmer in the brine, return to the jar and refrigerate for a day and you will have… Read More →
Velvet Chicken
Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 coursework—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture that… Read More →
Grapefruit Paloma
Grapefruit Paloma By Andrew Zimmern
Sour Cream Peach Pie
Sour Cream Peach Pie By Andrew Zimmern Food with a story is always best. My pal Annette passed me this recipe that was passed to her by her mother-in-law, Inez Orvedal Kisser, of Fargo, North Dakota. Inez was born in 1905 and died at age 93. She was the youngest of 11 children and spent… Read More →
Pulled Pork with Homemade BBQ Sauce
Low & Slow Barbecue Pulled Pork By Andrew Zimmern This melt-in-your-mouth pulled pork is so tender. Eat it as is or put it in a sandwich. But don’t forget to relax and be patient, because the best barbecued pork takes time. Like this recipe? Save it on Pinterest!
Beer-Battered Chicken Sandwich
Beer-Battered Chicken Sandwich By Rebecca Lang Nearly everyone loves a fried chicken sandwich. This version does not disappoint. Choose a malty ale, such as Bell’s Best Brown, or a good seasonal beer from your favorite local brewery. A rich, caramel-kissed brew helps the flavors hold up all the way through frying. This batter is light… Read More →
Cornmeal-Crusted Chicken with White Barbecue Sauce
Cornmeal-Crusted Chicken & White Barbecue Sauce By Rebecca Lang While living in Birmingham, Alabama, I had my first eye-opening taste of white barbecue sauce. To first see a barbecue sauce that’s on the opposite end of the color spectrum from the typical red varieties is intriguing. Its tart, peppery creaminess is simply wonderful. Common throughout north… Read More →
Japanese Shabu Shabu
Classic One Pot Cookery From Japan By Andrew Zimmern I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
Chengdu-Style Hot Pot
Classic One Pot Cookery From China By Andrew Zimmern
Pineapple-Glazed Baby Back Ribs
Pineapple-Glazed Ribs By Andrew Zimmern Fresh cilantro and tart-sweet pineapple give these baby back ribs a unique flavor that’s hard to resist.
Cucumber Mint Lemonade
The Perfect Summer Beverage By Andrew Zimmern Everyone will love this refreshing cucumber-and-mint-infused lemonade at your next backyard party.
6 Recipes for Summer Strawberries
Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s… Read More →
Strawberry-Vinegar Jam
Homemade Strawberry-Vinegar Jam By Andrew Zimmern I’m not a hobbyist cook in the strict sense, but I love to put up food. I don’t can many vegetables, I prefer to freeze or process them some other way, but I love making strawberry jam. There is nothing—nothing—like the taste of overripe summer berries. They need to… Read More →
The Best Indian Flatbread to Make at Home
Kulcha By Andrew Zimmern North Indian Punjabi flatbread is called kulcha. Kulcha is ideally served with spicy pulses, dals and (most famously) choley, which are spice-braised chickpeas. Naan has had its day in the sun, and it seemed last year I couldn’t open a book or magazine without seeing a recipe for it. Kulcha is… Read More →
Classic Ceviche
Ceviche Clasico By Gaston Acurio Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish. Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Pisco Sour
Classic Peruvian Cocktail By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Beef Heart Anticucho
Anticucho de Corazoåln de Res By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Triple Decker Dulce de Leche Bites
Volador de Manjar By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Vietnamese Oyster Pancake with Nuoc Cham
Insanely Addictive Weeknight Dinner By Andrew Zimmern Don’t be put off by the loosey-goosey nature of this crispy, egg-filled oyster pancake. It’s Viet–inspired street food at its simplest and best. I use my hands to break apart a pancake, dipping it into the sauce. How to shuck an oyster: [adthrive-in-post-video-player video-id=”KNRgSvea” upload-date=”2022-05-19T14:22:22.000Z” name=”How to Shuck an Oyster”… Read More →
Fresh Ricotta with Red Chile & Honey
Homemade Ricotta Cheese By Andrew Zimmern In the ’70s and into the ’80s, cooking was a lot about shopping and assembly. In the ’90s and the aughts, certain ingredients became the sexy stalwarts of a new era of democratic cookery. Every dish had to have bacon in it, or boquerones, or Calabrian chiles. Now, everyone… Read More →
12 Grill Recipes for Memorial Day
Grills Gone Wild I love cooking over wood, live fire, coals and smoke. Grilling is very social—you can have friends over and stand outside and man the grill. It’s the best part about summer. Just in time for the unofficial start of grilling season, here are 12 reasons to fire up that grill, from seafood like scallops,… Read More →
Grilled Shrimp with Rum-Guava Glaze
Grilled Shrimp with Rum-Guava Glaze By Andrew Zimmern In this simple Cuban-inspired recipe, I pair garlic and lime-infused grilled shrimp with a sticky, sweet-and-sour rum-guava glaze.
Grilled Lobster with Coconut-Rum Glaze & Dried Shrimp Salsa
Grilled “Chicken of the Sea” with Dried Shrimp Salsa By Andrew Zimmern In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus.
Grilled Cuban-Style Creole Chicken
Grilled Cuban-Style Creole Chicken By Andrew Zimmern This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa, guacamole and plenty of rice.
Sauce Chien
Sauce Chien By Andrew Zimmern Sauce Chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies… it’s a perfect accompaniment for any grilled meat.
Creamy & Smooth Guacamole
Guacamole By Andrew Zimmern This super simple creamy guacamole is a lovely addition to your summertime repertoire. I make it as an accouterment for Mexican or Cuban-inspired dinners.
Roast Leg of Lamb with Lemony Dill Sauce
My Favorite Summertime Meat By Andrew Zimmern Nothing beats roasting a whole leg of lamb. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over medium indirect heat. The best tool in the world for home cooks working with bone-in meats is a meat thermometer. There is no substitute… Read More →
Hummus with White Miso
Hummus with White Miso By Tara O’Brady I am mad for the combination of white (shiro) miso and tahini. The unapologetic salinity and fermented, umami-rich edge of the miso teases the sesame paste’s mild, rich roundness into standing upright, while the tahini in turn balances out the miso’s oomph. I love nothing more than this… Read More →
Esquites & Yellow Tomato Gazpacho
Esquites & Yellow Tomato Gazpacho By Tara O’Brady You’re most likely familiar with elote, slathered grilled corn on the cob in a mixture of mayonnaise, chile powder, lime, salt, and cheese that is popular in Mexico. One summer dinner when we had more than the expected number at the table and not enough cobs for… Read More →