Mixed Greens Pasta
By Andrew Zimmern I love pasta with LOTS of greens. It’s quick, easy and economical. I always have greens in my house and make this dish all the time. This is a delicious way to cook a healthy and nutritious weeknight dinner.
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Sticky Spicy ‘Chamoy’ Chicken Wings
‘Chamoy’ Chicken Wings By Andrew Zimmern Chamoy is a salty/sweet/mildly spiced Mexican condiment that is superb drizzled on cut fruit like mangoes, melons or stone fruit. I started using it with grilled lamb, pork and chicken and fell in love all over again. Watch Andrew cook this recipe:
Fried Chicken Sandwiches
By Andrew Zimmern Pickle-brined fried chicken three ways – Nashville-style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy and delicious, you gotta try it for Super Bowl Sunday! Like this recipe? Save it on Pinterest!
Seared Salmon with Lemon Brown Butter
Salmon with Lemon Brown Butter By Andrew Zimmern Cook along with me! Join me in this cooking demo where I make Seared Salmon with Lemon Brown Butter and Watercress-Sweet Pea Puree.
Carrot-Ginger Vinaigrette
By Andrew Zimmern I love this flavorful dressing on my shrimp tempura salad:
Polish Sausage & Sauerkraut Pizza
By Andrew Zimmern New year, old school food. What better recipe to make in such stressful and anxious times? This pizza is one of my all-time favorites, especially with Kramarczuk’s sauerkraut and Polish sausage.
New Year’s Eve Caviar & Salmon Tacos
By Andrew Zimmern This is a fun recipe that I originally created for Rock Your Taco at the Austin Food & Wine Festival, and it won first place! The fried bao are a perfect vessel for gravlax, caviar and my bitter lemon creme fraiche puree. I’m using Oklahoma paddlefish caviar here, which is incredible and… Read More →
Deconstructed Beef Wellington
Holiday Dinner Demystified By Andrew Zimmern My version of this classic recipe has all the wonderful flavors you crave without the headache. Seared beef tenderloin with mushroom duxelles, foie gras and puff pastry, in a sauce that perfectly compliments the dish.
Non-Alcoholic Micheladas
By Andrew Zimmern I think Heineken 0.0 is a game changer for anyone choosing not to drink alcohol because it’s a true non-alcoholic (0.0%) beer and it tastes great. It opens up a world of thirst-quenching options! I’ve recently been making Micheladas, a festive beverage perfect for the holidays.
Seared Calamari Salad with Mint
Feast of the Seven Fishes By Andrew Zimmern A simple and easy salad, ideal for weeknight dining, and perfect as one of the Feast of the Seven Fishes courses. I get my colatura di alici from Gustiamo. I also buy all my pasta, tomatoes and other ingredients from them as well: gustiamo.com.
Hanukkah Doughnuts
Sufganiyot By Andrew Zimmern Hebrew for donuts, sufganiyot are without question the most popular Hanukkah food in Israel. These are iconic fried treats that are simply prepared yeasted treats, filled with chocolate, creams, curds or jellies. You will find bakeries and markets throughout the country filling their shelves and windows with these little gems starting… Read More →
Maple Syrup Brats with Pickled Jalapenos
By Andrew Zimmern Have you ever candied a hot dog? Trust me, you need to. I learned this technique while filming an episode of my new show, Family Dinner, in Vermont. Watch me make this recipe:
Whipped Sweet Potatoes with Smoked Brown Sugar & Goat Butter
By Andrew Zimmern
Collard Greens with Honey Potlikker Recipe
By Andrew Zimmern
Chicken Marbella
Chicken Marbella By Andrew Zimmern Chicken Marbella first appeared in recipe form in the 1982 Silver Palate Cookbook by Julee Rosso and Sheila Lukins. In the 1970s, Lukins ran a catering company in Manhattan. Rosso knew some of her customers, ate her food and their friendship eventually led to a groundbreaking business model for food… Read More →
Pan Gravy
By Andrew Zimmern I prepare this gravy days before. In fact, I always have some of this on hand in my freezer for a hundred uses.
Mussel, Clam & Fish Chowder
By Andrew Zimmern The perfect recipe for sweater weather and cool nights coming our way! Watch me make this recipe:
The Southside
By Andrew Zimmern
The Gizmo Sandwich
The Gizmo Sandwich By Andrew Zimmern If you can’t get to the Iowa or Minnesota State Fair to get a real Gizmo, this is for sure the next best thing.
Egg Foo Yung
Egg Foo Yung By Andrew Zimmern
Rum Bread Pudding With Boozy Fruit and Rum Sauce
Rum Bread Pudding By Andrew Zimmern
Gnocchi Quatro Fromaggio
By Andrew Zimmern
Beijing Noodles
Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everywhere, anywhere and anytime, from humble food stalls to fancy restaurants. My friend Judy at the Woks of Life posted a great recipe that used to get started. I owe… Read More →
Trout Chermoula
Trout Chermoula By Andrew Zimmern
Salmon-Tomato Aspic
Salmon-Tomato Aspic By Andrew Zimmern My grandmother would whip this out for VERY special occasions. Now I make this all the time and as we head into the holiday season this is an easy way to impress guests. You can make it for an intimate dinner for two or for a large gathering.
Chamoy Sauce
Chamoy Sauce By Andrew Zimmern
‘Pil Pil’ Shrimp with Garlic and Olive Oil
By Andrew Zimmern A huge welcome to our newest sponsor Flor de Caña Rum and a huge thank you to Kauai Shrimp for the amazing shrimp. Pil Pil Shrimp is one of the most delicious and simplest of seafood dishes!
Grilled Cobia with Coconut-Rum Sauce
Grilled Cobia with Coconut-Rum Sauce By Andrew Zimmern
Striped Bass with Brown Butter, Lemon and Capers
Striped Bass with Brown Butter, Lemon and Capers By Andrew Zimmern
Branzino Poached with Fennel
Branzino Poached with Fennel By Andrew Zimmern Sometimes I filet the fish and use the bones to make the stock if I get one over 2 pounds. Mostly I roast or grill this fish whole and serve simply with olive oil and lemon. Recently I began serving this in the manner of Greek divers, cutting… Read More →