Red Wine-Braised Partridge By Andrew Zimmern After a great day in the field, I’m headed to my grill to make patridge a la cacciatora. Cacciatora, which translates to “in the hunter’s style,” is rooted in the thousand year old cucina povera philosophy—traditional humble Italian cooking that’s about creating great meals with what’s at hand, highlighting… Read More →
Make a Stunning Salad with a Super Sharp Knife By Andrew Zimmern Learning how to sharpen your knives on a whetstone at home will take your cooking to the next level. A nice, sharp knife makes such a huge difference. Just get into the meditation of it, go slow, be precise. I’ll show you everything… Read More →
Raw Fish Perfection By Andrew Zimmern With any raw fish preparation, it’s important to source the best quality seafood you can find. In general, whole fish is fresher than filets. Plus, you can utilize the head, bones and skin to make a beautiful fish broth for soups and sauces. The eyes should be clear, the… Read More →
Simple is best when it comes to poached fish. By Andrew Zimmern Lucky enough to sport fish for halibut in Alaska? First, take this primer on breaking down and fileting a flat fish. With a good knife, it’s an easy task that will up your cooking game. But you don’t need to catch a whole… Read More →
The Best Way to Make a Cheesesteak At Home By Andrew Zimmern If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an… Read More →
This is a easy recipe for quick refrigerator pickled onions, one of my favorite condiments that you’ll find endless uses for — sandwiches, salads, tacos, burritos, nachos, burgers, hot dogs… you get the idea. If you’re a pickle fan like me, try out these other recipes: Pickled jalapenos Lacto-fermented pickles Beet pickles Pickled mushrooms Pickled… Read More →
An Impressive, But Easy Japanese Appetizer By Andrew Zimmern I love tsukune, Japanese meatballs, most commonly made with chicken, that are grilled yakitori-style over charcoal and glazed with tare, a sweet and savory soy-based condiment. After eating lots of tsukune in Japanese izakayas, I started playing around with the concept utilizing different proteins. The moment I… Read More →
The Ultimate Brisket Sandwich By Andrew Zimmern I encourage you to buy a whole brisket. It may seem daunting, but with a few tips and the right knives, you’ll be able to conquer trimming. cooking and slicing like a pro. I like a whole brisket because the fat helps to keep it moist. I like… Read More →
My Favorite Korean Noodle Dish By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like Japchae, a dish made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a… Read More →
Learn how to break down, bone out, roll and tie chicken. By Andrew Zimmern This is a really fun recipe, perfect for the hobbyist cook who loves the flavors of Thailand and Vietnam. It’s skin-on boneless dark quarters, stuffed with a pork forcemeat — basically my ground pork spring roll filling studded with vermicelli noodles,… Read More →
An Easy Sweet, Sour and Savory Braise By Andrew Zimmern Adobo is a staple of Filipino cuisine, the national dish that showcases the balance of Filipino flavors and influences from the Spanish occupation. At its core, it’s a protein braised with vinegar, soy sauce, garlic, and spices, but there are as many takes on this… Read More →
Taco Bliss By Andrew Zimmern Al pastor tacos at home? YES! My method is totally doable in the oven or on the grill. All you need is a pedestal skewer set up (I used this one), some forethought for a long marinade, a pork shoulder, and my all-purpose Mexican Fiesta seasoning. Slice it thin, let… Read More →
The Ultimate Hot Dog By Andrew Zimmern This magical concoction is based on the P&F Frank at Patty & Frank’s in Atlanta’s Chattahoochee Food Works, a burger and hot dog concept I opened a few years ago. It’s an all beef hot dog, topped with mustard, coleslaw, pickled jalapenos and a sprinkle of my Citrus-Herb… Read More →
Curried Shrimp Noodle Salad By Andrew Zimmern This is my favorite cold noodle salad, topped with curried shrimp, a spicy herb sauce and lots of colorful fresh vegetables and herbs. I love the flavor combination of curry, coconut, tomato, garlic and ginger, so I’ve utilized that here as a marinade for fresh, head on shrimp.… Read More →
Guacamole Pork Burgers By Andrew Zimmern In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger the whole family will love. For the best results, it’s essential that you allow the pork to sit overnight to take on the complexity of the seasonings. It’s a simple… Read More →
By Andrew Zimmern I have wanted to try this version of meatballs for a while because I am really obsessed with all kinds, from all cultures and food traditions. They are light when rolled properly and not overcooked. Meatballs are versatile and can be made quickly on a weeknight with ingredients of all types. Grilled… Read More →
Easy Bean Soup By Andrew Zimmern I recently joined the board of directors for an amazing new advocacy group called Beans Is How. The idea: We all need to eat more beans and less of everything else. I’ll join the Bean Science & Innovation Advisory Council’s co-chairs and a trans-disciplinary council of experts, along with… Read More →
Black Pepper Chicken Stir Fry By Andrew Zimmern This is an easy meal that comes together quickly and — with a pot of rice and some cucumber salad — makes for a simple and delicious meal. I made a monster batch just to see if I could, and while it was unwieldy, I wanted to… Read More →
Cool Evenings Call for a Perfect Fall Pasta Dish By Andrew Zimmern If you need to make dinner in 12 minutes, how about a salad and this PERFECT pasta dish? The umami of the miso and fish sauce may sound strange, but it’s tempered by the butter and cream, which intensify the flavors of the… Read More →
This is the taco of your dreams. By Andrew Zimmern Pan-charred stuffed cheesy peppers make a delicious taco filling, and the charred soft pepper halves still retain their green vegetal quality despite the other ingredients creating an explosion of flavors. The peppers stand up perfectly to the cheese as well, and they’re the perfect platform… Read More →
Pasta With Spicy Sausage and Clam Sauce By Andrew Zimmern Pasta with clams is a once-a-weeker in my home, and whether I put it over linguine or any other shape pasta, it doesn’t matter: the sauce and the noodles are harmonious regardless of what shape you use (though I do like macaroni and orecchiette because… Read More →
My Favorite Chicken Sandwich of the Moment By Andrew Zimmern I make several versions that everyone in the family loves, and I think this one is my current favorite. A quick marinade, the sweetness from the par-cooked garlic/ginger, the killer jammy mustard sauce. I hope you enjoy this one as much as I do.
Sweet Pea Penne Carbonara By Andrew Zimmern So a few weeks ago I was making my sweet pea risotto for dinner and thought, what about a sweet pea carbonara? There are lots of fun ways to flavor a traditional carbonara. Bittman, the NYT and Food & Wine magazine all have various versions of spinach carbonara,… Read More →
One of My Favorite Easy Weeknight Meals By Andrew Zimmern Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was… Read More →
Aligot (Cheesy Potatoes) By Andrew Zimmern Some classic dishes are cooked less and less these days which surprises me on two fronts. First off, classics are classics for a reason. And secondly, some of these classics are so simple. If you love cheese enriched potatoes, you will love aligot, a classic French recipe from Aubrac. Have… Read More →
Maybe my best fried chicken recipe ever. By Andrew Zimmern Monday night I made my Korean Fried Chicken, in a new style, a combination of techniques that I think gave me the best of two worlds. Some like to mix potato and tapioca starches. Some like to use one or the other mixed with Panko… Read More →
A superbly easy, timeless family favorite. By Andrew Zimmern I love this dish. I’ve been making it for years and long ago hybridized it with my beef with snow peas and oyster sauce recipe. You can use any green veg, but I stay away from anything that adds too much moisture, so avoid leafy greens… Read More →
I ate a lot of chopped cheese sandwiches as a kid growing up. You’d find them in nooks and crannies of the city, in bodegas in the Bronx. It’s like a cheesesteak but made with hamburger meat and slices of American cheese. I like hot peppers in mine and skip the condiments, but feel free… Read More →
Weeknight Dinner Magic By Andrew Zimmern This dish is so easy and yummy and perfect for any weeknight. I use chicken thighs and fresh Meyer lemons. They make all the difference. If you make this, send me your pictures and tag me on Instagram so I can see yours. Looking for more chicken recipes? Here are… Read More →
Japchae with Beef and Vegetables By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like japchae, made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a simple seasoning… Read More →
