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Temaki

Temaki 101

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.  

Andrew Zimmern Recipe Thai Grilled Beef Salad

Thai Grilled Beef Salad Recipe

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 →

Andrew Zimmern Recipe Pasta with Mozzarella, Basil and Tomatoes

Pasta with Mozzarella, Basil & Tomatoes Recipe

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 →

Andrew Zimmern Recipe Spring Fettuccine Primavera

Fettuccine Primavera

By Andrew Zimmern This is a new updated lighter recipe without cream or butter. The pesto can be used for many applications.

Walking Tacos

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 →

Scallop

Scallop Aguachile with Rhubarb

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. 

Soft Crab

Pan Fried Soft Crab A la Meuniere

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 →

Andrew Zimmern Recipe Pork Wontons

Pork & Shrimp Wontons

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.

Crispy Salt & Pepper Crab Legs

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.

Fergus’ Roasted Marrow Bones with Parsley Salad & Toast

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.

Lemonade

Frozen Mint-Basil Lemonade

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!

Banana Pudding Recipe

Banana Pudding with Swiss Meringue Recipe By Andrew Zimmern Banana pudding is one of my all-time favorite desserts. It helps that this crowd-pleaser is super easy to put together and can be made in advance. Top it with meringue for a dramatic presentation, or keep it simple with a dollop of whipped cream. Tips for…  Read More →

Soy Butter Mushrooms

Soy Butter Mushrooms

By Andrew Zimmern This is the insanely craveable mushroom dish of your dreams! This is a technique that you can use with a lot of other vegetables—broccoli, Brussels sprouts, green beans, you name it. Your family is going to beg you to make this again.

Fried Lake Fish with Tartar Sauce

Fried Fish with Tartar Sauce By Andrew Zimmern My ode to the Friday Fish Fry, a time-honored tradition in the Midwest. As a New Yorker, when I moved to Minnesota 30 years ago I was hesitant about fish from the lake. But living here for 30 years, has definitely changed my perspective. Watch this video…  Read More →

Braised Short Ribs with Sauce ‘Moche’

By Andrew Zimmern Moche means ugly in French and this sauce certainly qualifies, but the results are stupendous and the technique is not fussy. You will see that the demi-glace is optional. For years, I’ve reduced stock to make glace to have around, and I find it valuable, but it’s not necessary. For this recipe,…  Read More →

Salmon Tartare

By Andrew Zimmern This easy salmon tartar seasoned with a little Meyer lemon juice, dijon mustard and smoked paprika makes a lovely light lunch or appetizer. As with all tartares, use the best salmon you can get your hands on, I’m currently obsessed with Kvaroy’s sustainable Arctic salmon.

Andrew Zimmern Recipe Pelmeni

Pelmeni

Russian Pork & Veal Dumplings By Andrew Zimmern Dumplings are the PERFECT comfort food. These pelmeni are Russian-style dumplings filled with pork, veal and caramelized onions. Made with sour cream, buttermilk, eggs and flour, the dough is really easy to work with, so don’t be intimidated. Serve them with a dollop of sour cream and…  Read More →

Crispy Skirt Pan Fried Dumplings

By Andrew Zimmern These craveable dumplings will be your next favorite family go-to! Watch the video to learn how to make these with a crunchy golden lattice that is easier to make than scrambled eggs. Trust me!