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Crab Remoulade By Andrew Zimmern The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. I’m making this recipe with crab, but you can use shrimp, lobster or crawfish—really, the sauce is good on anything.

Grilled Ribeyes with Miso Sauce Recipe

Grilled Ribeyes with Miso Sauce By Andrew Zimmern This is one of my all-time favorite meals, grilled ribeyes with asparagus and an easy miso sauce. Typically, I buy two-bone pieces of ribeye. This piece was really nice aged prime beef. I always make sure the chine bone is removed. If I have a bunch of… Read More →

Curry Coconut Pot Roast

Curry Coconut Pot Roast By Andrew Zimmern

Soei Fried Egg

Soei Fried Egg By Andrew Zimmern

Resources

Outrage, grief and pain over the failure to address equity issues, real justice and systemic racism is fueling a necessary movement for change across the nation. I believe in stepping up and advocating for our BIPOC and any marginalized communities. Let’s dismantle these oppressive systems. I am listening and learning, and will amplify and donate…

Vietnamese Pork Thit Kho

Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.

Grilling Recipes

Macaroni and Four Cheeses

The Ultimate Mac & Cheese By Andrew Zimmern I made this cheesy, creamy, gooey macaroni and four cheeses recipe last weekend. It was absolutely delicious. Make sure to use tubular pasta, it’s the best shape for holding the decadent cheese sauce. Although I used parmesan, pecorino romano, taleggio, and fontina cheese, feel free to use… Read More →

Japanese Gyu Don

Japanese Gyu Don By Andrew Zimmern This is a simple, sweet-and-savory Japanese beef dish served over rice. Watch me make this recipe: Like this recipe? Save it on Pinterest!

Shakshuka Recipe

Shakshuka A one-skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, red pepper and spicy tomato sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner. Tips for making a delicious shakshuka: In the summer, I love… Read More →

Braised Duck with Marsala

Braised Duck Legs with Marsala By Andrew Zimmern This simple braising method is a beautiful way to cook duck legs. Be sure to use a good marsala, it’ll make all the difference in the sauce.

Clams in Black Bean Sauce

Clams in Black Bean Sauce By Andrew Zimmern

Pork Roll with Sauerkraut and Bacon

Pork Roll with Sauerkraut and Bacon By Andrew Zimmern For a pork rolling tutorial, watch me make this on Instagram.

Amy Klobuchar’s Tater Tot Hotdish

Taconite Tater Tot Hotdish Recipe by Amy Klobuchar I joined Senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all-time favorite comfort food classics, a tuna… Read More →

Andrew’s Tuna Noodle Casserole

Tuna Noodle Casserole By Andrew Zimmern I joined Senator Amy Klobuchar for a friendly hot dish cook-off to benefit Second Harvest Heartland. Senator Klobuchar made her signature Minnesota-style hot dish, layered with ground beef, onions, cheese and tater tots. I chose to share one of my all-time favorite comfort food classics, a tuna noodle casserole.… Read More →

Best Banana Bread EVER

Banana Bread By Andrew Zimmern This is the best banana bread I’ve ever created.

Press

Aunt Suzanne’s Caramel Pecan Bars

A Simple, Foolproof Treat By Andrew Zimmern Everyone is baking these days, myself included. I venture to guess that it’s because the category represents the ultimate comfort food: A warm crusty bread, perfect cookies, or these simple bars my Aunt Suzanne makes all the time. I just made this batch and turned her notes into… Read More →

Passover Guide

Poached Plums with Red Wine & Rum

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AZ & Badia Spices

After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world. Shop them here.

Introducing my new MSNBC show, What’s Eating America

Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at… Read More →

Elote-Style Street Corn with Mexican Fiesta Seasoning

Elote-Style Street Corn with Mexican Fiesta Seasoning By Andrew Zimmern The best way to cook corn on the cob is in the husk directly on the coals. The husk protects the cob from incinerating, while the embers impart a smoky, fire charred flavor. Smother the sweet corn with classic elote toppings—crema, mayo, cilantro and my Mexican… Read More →

Glazed Carrots with Hot Madras Curry

Curry-Glazed Carrots By Andrew Zimmern Trying a healthier diet? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious. Like this recipe? Save it on Pinterest.

Charred Eggplant Dip with Grill Magic Seasoning

Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If you don’t have… Read More →

Italian Wedding Soup Recipe

Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Badia Italian Seasoning for an extra flavor boost. I think escarole adds a nice bitterness and… Read More →

Herb and Mustard-Crusted Lamb with Lemon & Shallots Seasoning

Herb and Mustard-Crusted Lamb By Andrew Zimmern These herb and mustard-crusted lamb racks make for an elegant yet easy main course. I think lamb and this sauce inspired by chef Dean Fearing is a perfect combination. It’s a simple goat cheese sauce that pairs beautifully with any grilled or broiled red or white meat.