Corned Beef-Cured Atlantic Salmon
Corned Salmon By Andrew Zimmern Swap out the traditional corned beef and cabbage for this salmon cured with fresh dill, parsley, lemon zest, pickling spice and Irish whiskey.
Search Results
6 Pies to Make for Pi Day
But who cares! All we’re concerned with is that Pi Day is March 14 (get it? 3/14) 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 you’re craving. Happy Pi Day! • Banana… Read More →
The Best Key Lime Pie
Perfectly Tangy & Creamy By Andrew Zimmern I think this is the most perfect Key Lime Pie recipe I have ever tasted. The ratios are spot on and the custard turns out perfectly every time. Make this recipe with Meyer lemons, grapefruits, sour oranges… any super tart citrus. I serve this with whipped cream, not… Read More →
Broiled Yellowtail Collar with Daikon
Easy Izakaya Fare By Andrew Zimmern The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at chawanmushi, ramen, soba, robata-style fish, yakitori and so on. Surprisingly, though, very few home cooks do. I’m not sure why. Myths abound… Read More →
12 Pasta Dishes to Master
Essential Pasta Dishes to Add to Your Repertoire Everyone loves pasta. It’s quick, easy and economical. It can also be as elegant as you care to make it, and is universally beloved in every country I can think of. Here are a few tips to keep in mind next time you’re cooking pasta: Cook pasta… Read More →
Shad Roe with Bacon & Capers
Every spring when the shad run on the East Coast, I start to salivate. By Andrew Zimmern This small bony fish needs to be dealt with very particularly, but the rewards are well worth it. Filets of the fish are so bony that many shad lovers simply eat the plump sets of roe. I don’t… Read More →
Abalone with Black Bean Sauce & Sticky Rice
Abalone with Black Bean Sauce By Andrew Zimmern Abalone are simple to prepare and profoundly delicious. You can take the meat out of the shell, slice thin, and eat raw. If you prefer your sea snails cooked, try throwing them on the grill for a few minutes and you’ll find it has takes on sweetness… Read More →
Garganelli with Prosciutto & Peas
Garganelli with Prosciutto & Peas By Thomas McNaughton Especially if you swap out store-bought penne for the garganelli, this recipe can come together in a matter of minutes. In the restaurant, I like to add in arugula at the end of cooking so that it wilts in the pan, and then garnish the finished plate… Read More →
Ma Po Eggplant in Garlic Sauce
Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a… Read More →
Vietnamese-Style Frog Legs with Kimchi Fried Rice
Cross-Referencing Asia By Andrew Zimmern While fusion is typically a dirty F word, I promise this food is tasty and beautiful.
Brain Tacos with Bacon Fat Tortillas & Lemon Salsa
Lebanon Meets Mexico By Andrew Zimmern
Cumin-Crusted Goat Leg
The Year of the Goat By Andrew Zimmern The stunningly beautiful Xinjiang province in northwest China borders many central Asian countries such as India, Russia, Mongolia and Kazakhstan. Muslim communities like the Uighur, who hail from that part of China, have seen their most traditional recipes grow in popularity over the last 10 years. Most… Read More →
Pearl Rice Balls with Ginger-Sesame Sauce
Show-Stopping Pork & Rice Dumplings By Andrew Zimmern I started making these pearl rice balls about 18 years ago after returning from my first trip to China. I visited a dumpling house in Xian and became fascinated with the presentation styles of standard Chinese pork farces. Creating different wrappers and decorating them is beyond the normal… Read More →
9 Recipes to Make for Chinese New Year
Chinese Cuisine at Home Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But if you’re as obsessed with it as I am, that shouldn’t stop you from cooking Chinese food in your own kitchen. So, I’d suggest that you get a great cookbook, and cook a… Read More →
Muffuletta Sandwich
Muffuletta Sandwich By Andrew Zimmern The muffuletta is a classic New Orleans sandwich, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s traditionally made with a two-foot wide round bread, sliced in half at the waist and filled. It is then wrapped… Read More →
5 Ways to Celebrate Mardi Gras
New Orleans-Inspired Recipes for Mardi Gras Mardi Gras is an indulgent and revelrous holiday, 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. So if a trip to New Orleans… Read More →
9 Easy Desserts for Valentine’s
How to Win at Valentine’s Dessert You can’t skip over the sweet treats on Valentine’s Day, even if you’re a dessert hack like me. I promise all of these recipes are easy enough to make as long as you have the right equipment and ingredients. I made the crème brûlée for dessert the first time… Read More →
18 Romantic Seafood Recipes for Valentine’s Day
My Best Seafood Recipes Because I’m on the road two-thirds of the year, I love any excuse to plan a romantic evening at home with my wife. The formula for my ideal date night? It’s simple… gorgeous flowers, a homemade meal and a good food movie. So to give you a little inspiration, I’ve compiled my best,… Read More →
Mussels Fra Diavolo
It’s no secret that I adore mussels. By Andrew Zimmern This is one of the best mussel recipes. Simple and elegant, mussels fra diavolo is a classic dish that is best served with lots of crusty bread for dipping. Try to use plump, wild Mediterranean mussels from Maine or Penn Cove mussels from the Pacific Northwest.… Read More →
Picadillo Vainica
Costa Rican Picadillo By Andrew Zimmern Last spring, I was driving across Costa Rica with my family and we stopped in a cafeteria in a small mountain town. The place was called San Ramon el Jardín and they served food all day long, cooked by grandmas in what had to be the cleanest truck stop… Read More →
18 Recipes for Super Bowl Sunday
Game Day Snacks & Soups I’m a huge football fan and love any excuse I can find to veg out on the couch with family and indulge in my favorite finger foods and one-pot meals. And even if your hometown team didn’t make it to the Super Bowl, I’ll bet you still need some snack-time… Read More →
Seattle Oyster Pan Roast
Seattle Oyster Pan Roast By Andrew Zimmern I can’t get enough of this classic seafood soup that marries an oceanic, briny intensity with decadent creaminess. 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” description=”Shucking an oyster is easier than you think.” player-type=”default” override-embed=”default”]
New England Clam Chowder
New England Clam Chowder By Andrew Zimmern This classic chowder is rich, creamy and filled with fresh cherrystone clams. It’s a meal in a bowl that’s perfect for feeding a crowd.
Greek Potato Dip
Skordalia By Andrew Zimmern This old-fashioned, tangy dip, known as skordalia, is definitely for garlic lovers. The combination of the almonds and the milk-soaked bread makes for a great texture. I also like the brightness of lemon here, rather than the more typical vinegar. I prefer to pound this by hand in a large mortar… Read More →
Manila Clams with Soy Butter
A Well-Traveled Japanese Favorite By Andrew Zimmern The combination of sake, soy and butter is worth experimenting with. This dish is a well-traveled Japanese go-to favorite. It’s the most basic and often replicated izakaya clam recipe that I can think of. You’ve probably tasted it and not realized what the magical thrill ride was—it’s the… Read More →
Herbed Shrimp Capellini with Spicy Bread Crumbs
Shrimp. Garlic. Pasta. Herbs. By Andrew Zimmern After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house for use on salads, vegetables, scrambled eggs, and pasta. There is no substitute for all of the great things that happen to pasta dishes like this shrimp capellini when… Read More →
Braised Cucumbers with Pork and Ginger
Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just… Read More →
Kurdish Dumplings in Yogurt
Kotulk Daw By Andrew Zimmern Last year, I had the privilege to take part in a Kurdish meal of epic proportions in Nashville. The star of the 25-course meal was these dumplings. Kotulk Daw is made of three parts: The dumpling dough, the meat stuffing, and the soup (which at the end is really a… Read More →
Oyster Hush Puppies with Pepper Mojo
Briny, Salty Oyster Hush Puppies By Andrew Zimmern I love to make these oyster hush puppies for a crowd at my house. There’s nothing easier than standing in my kitchen frying batches of these superb oyster treats. I use my electric tabletop skillet because it allows me to work on my center island and stay… Read More →
New Year’s Day Brunch
9 Brunch Recipes to Ring in 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, from a… Read More →