By Andrew Zimmern I already taught you how to make sweet auflauf pancakes with berries, but get ready to take it to the next level with this savory auflauf filled with melty gruyère cheese and country ham. Add your béchamel sauce and onions and watch it grow up the sides of the pan to form… Read More →
By Andrew Zimmern Béchamel sauce is a classic sauce made from only a few ingredients. Learn how to make a creamy, rich béchamel and you’re on your way to making tons of delicious recipes that call for it, including mac and cheese, lasagna, and soufflés. Watch Me Make a Bechamel Sauce:
By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking these buckwheat noodles for years, and though my version isn’t “authentic”, I think it’s a fantastic twist on a Japanese staple. So sometimes I make this as is…and often… Read More →
By Andrew Zimmern This week, we are making a Vietnamese salad you compose and serve in a plastic bag! It’s a delicious, easy recipe I learned about on a visit to Ho Chi Minh City and it really hits the spot in this heat wave.
By Andrew Zimmern Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal. Like this post? Save it on Pinterest!
By Andrew Zimmern
By Andrew Zimmern
Grilled Baby Gem Lettuce Salad By Andrew Zimmern This is my new favorite variation on Caesar salad… grilled baby gem lettuce with an umami-rich anchovy vinaigrette and lemony garlic breadcrumbs. I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight charry flavor. Try it out and let… Read More →
By Andrew Zimmern
By Andrew Zimmern
By Andrew Zimmern
By Andrew Zimmern We’re making temaki, a Japanese hand-rolled sushi, on AZ Cooks tonight! It’s super fun and easy to make at home.
By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and… Read More →
Pasta with Mozzarella, Basil & Tomatoes This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. I love topping mine with freshly grated Parmesan cheese. It’s an easy dinner (vegetarian, too!) you’ll return to all summer long. Reasons I love this easy pasta recipe: It can be served… Read More →
Blended Mai Tai By Andrew Zimmern
Grilled Skirt Steak with Rum Sauce By Andrew Zimmern
Taiwanese Beef Noodle Soup By Andrew Zimmern
By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.
Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →
By Andrew Zimmern
By Andrew Zimmern This is a light, refreshing and fun way to celebrate the season’s rhubarb. Not to mention it is a stunner! It’s so easy, yet impressive. Feel free to use red snapper, bay scallops, shrimp, clams and oysters, as an addition or substitution for the scallops.
By Andrew Zimmern I set my culinary calendar for spring’s soft-shell crabs and eat them as often as I can. When blue crabs shed their shells they are entirely edible, legs and all. The saline brightness is almost oyster-ish in its flavor, the textures are singular and the meat is sweet as candy. When they… Read More →
Pork & Shrimp Wontons By Andrew Zimmern This is one of my favorite foods in the whole world. Simple, delicious pork and shrimp wontons drizzled with chile crisp… it honestly doesn’t get much better than that. Plus, they’re super easy to assemble, the only mistake you can make is overstuffing your wonton wrapper.
Wok-Tossed Crab Legs By Andrew Zimmern This is a classic Chinese salt and pepper crab dish, made with beautiful Dungeness crab legs that are steamed, fried and then wok-tossed with ginger, scallions and plenty of hot chiles. You can also try this technique with lobster, shrimp or soft-shell crab.
Spring Risotto By Andrew Zimmern This beautiful fresh pea risotto with morels is the perfect way to celebrate the season. Watch Andrew make this recipe:
By Andrew Zimmern
By Andrew Zimmern
Roasted Marrow Bones By Andrew Zimmern This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the only fussing I have ever done with this simple and perfect recipe.
By Andrew Zimmern
By Andrew Zimmern Simple syrup, fresh lemon juice, and a handful basil and mint leaves make for the perfect lemonade. A simple and easy method that works perfectly every time!
