How to Poach Eggs By Andrew Zimmern Poaching eggs is an important skill every cook should have. The key is adding white vinegar to the simmering water, which prevents the whites of the egg from spreading out too far. For an easy brunch, lunch or weeknight supper try making this salad with poached eggs and a… Read More →
Potato Salad By Andrew Zimmern Everyone needs a potato salad recipe in their back pocket during backyard barbecue season. I’m channeling my inner French grandmother in this version with fingerling potatoes glossed in a warm, rich bacon vinaigrette. It’s always the first thing to disappear off the potluck table… just saying. Watch Andrew make this… Read More →
The Best Recipes for a Memorial Day Barbecue From lobster rolls and baby back ribs to homemade baked beans and an easy mixed berry crumble, here are a few delicious ways to help you welcome summer this weekend. Lobster Rolls, Two Ways Here are two easy recipes for everyone’s favorite summer sandwich, the lobster… Read More →
Classic Creamy Coleslaw By Andrew Zimmern This grandma-style creamy coleslaw is inspired by the recipe my mother always made when I was a child. For me, it’s perfectly balanced, creamy but not gloppy, tangy with hint of sweetness, crunchy and vegetal. Salting the cabbage forces it to expel some of its moisture, which results in… Read More →
Lobster Salad with Brown-Butter Vinaigrette By Andrew Zimmern Lobster with brown butter vinaigrette is a combination I first fell in love with after a meal at Eventide Oyster Co. in Portland, Maine. Their untraditional lobster roll is a Chinese-style steamed bun stuffed with warm lobster coated in a beautiful brown butter vinaigrette. It’s what put… Read More →
Lobster Rolls, Two Ways By Andrew Zimmern Here are two easy recipes for everyone’s favorite summer sandwich, the lobster roll. Do you prefer mayonnaise or brown butter? I couldn’t decide, so I’m showing you how to make both. A buttered and toasted bun stuffed with fresh lobster is essential, after that dress it up the… Read More →
Homemade Mayonnaise By Andrew Zimmern Making a batch of mayonnaise at home is so simple, and the result is a more flavorful, tangy and silky condiment than what’s available at the grocery store. It’s incredibly versatile and customizable—use it as a base for all kinds of dips, marinades and sauces, or schmear it on a… Read More →
Mayonnaise Dips & Sauces By Andrew Zimmern Now that I’ve taught you how to make homemade mayonnaise, here are a few ways to jazz it up for a dip, marinade, salad dressing or sandwich spread. Really, the possibilities are endless, so season to your liking with whatever herbs, citrus and spices you have on hand.… Read More →
Risotto Milanese By Andrew Zimmern Risotto is one of the simplest things to cook, yet one of the hardest dishes to master in the kitchen. The secret is patience, adding your stock little by little as the rice absorbs the starchy liquid to create a creamy texture. Risotto shouldn’t be dense or dry, it should… Read More →
Salad with Poached Eggs & Bacon Vinaigrette By Andrew Zimmern It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy in this one-eyed salad with bacon and brown sugar vinaigrette. Make it for an easy brunch, lunch or weeknight supper. Watch Andrew make this recipe:
Everything Bagel & Egg Casserole Recipe by Kevin Masse from TheFeedFeed This recipe transforms the typical egg bake into a crave-able dish inspired by the classic combination of everything bagels topped with cream cheese, onion, capers and smoked salmon. Bagels work well in a make-ahead and soak overnight casserole because they don’t lose their chewy… Read More →
Chicken Pot Pie By Andrew Zimmern This is the chicken pot pie of your dreams. Creamy, rich and flavorful, it’s the homey, comfort food classic that everyone in the family craves. It’s also a great way to utilize leftovers—the recipe would be equally delicious with last night’s roasted turkey, pork or lamb, alongside whatever veg… Read More →
Perfect Pie Crust Recipe by Michelle Gayer Michelle Gayer, a dear friend and brilliant pastry chef, is here to teach us how to make the perfect pie crust. It’s flaky, buttery and slightly chewy. Even better, it’s forgiving and easy to work with. Watch Michelle make this recipe:
Mexican Pork Burgers with Tomatillo Salsa By Andrew Zimmern In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger. For the best results, it’s essential that you allow the pork to sit overnight with all of the seasonings. You can grill the burgers or sear in… Read More →
Fried Tater Tots with a Sweet & Spicy Thai-Inspired Glaze By Andrew Zimmern One of my favorite things I ate while shooting an episode of Zimmern List in Portland, Oregon was a plate of tater tots paired with a spicy chile glaze. Inspired by this delicious and addictive dish, I decided to create my own… Read More →
Sticky Rice By Andrew Zimmern Thai sticky rice is one of the great culinary treasures of the world. It’s easy to do at home as long as you have a few inexpensive pieces of equipment found at your local Asian market or online—a bamboo basket, sticky rice steamer, cheesecloth and the right type of rice.… Read More →
Wok-Tossed Asparagus in Black Bean Sauce By Andrew Zimmern A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. It’s one of my favorite foods and a versatile ingredient, so I’m always looking for new ways to prepare it when it’s in abundance in the market… Read More →
Cold Peanut Sesame Noodles By Andrew Zimmern These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled… Read More →
Chengdu-Style Hot & Cold Cucumbers By Andrew Zimmern This is one of my absolute hands-down favorite recipes. Inspired by my travels in China, it’s a simple but unique cucumber salad. Salting the cucumbers is important, you need to draw out the moisture so you don’t end up with a watery stir-fry. Tossing them in a… Read More →
Artichoke & Crab Dip By Andrew Zimmern Elevate the typical artichoke dip with a healthy dose of crab. You’ll thank me for it. Watch Andrew make this recipe:
Vegetable Lentil Curry By Andrew Zimmern Inspired by my dear friend, the brilliant chef and humanitarian José Andrés, here is my #RecipeForDisaster. This vegetable lentil curry is nutritious, wholesome and a great way to feed a lot of people on a budget. Think of this as an inspirational recipe, meaning you can use whatever leftover… Read More →
Broiled Salmon with Blue Cheese, Lemon & Dill By Andrew Zimmern With this super-flavorful dish, I debunk the myth that cheese and fish don’t go together. This recipe is a show-stopper. Don’t knock it until you’ve tried it. Watch Andrew make this recipe:
Crispy Crab Rolls By Andrew Zimmern This dish combines my love of Asian cooking and my obsession with mid-19th-century Southern country club recipes. The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread. Served with a doctored Thai sweet chile sauce, it’s an irresistible snack. Watch Andrew… Read More →
¡Salud! Tacos The Zimmern List: San Diego premieres April 2 9|8c on Travel Channel! To fully experience San Diego you need to spend a day in Barrio Logan, a neighborhood on the rise transformed by a vibrant art and food scene. After a stroll through the art-filled Chicano Park—home to a massive display of murals… Read More →
Kielbasa Split Pea Soup By Andrew Zimmern My grandma started making a version of this almost 50 years ago, using kosher hot dogs and her mom’s pea soup recipe. Suffice it to say, it’s changed. Make it with your favorite Eastern European sausage—kielbasa, Krakowska and Ukrainian all rock in this soup. I like to use… Read More →
Matzoh Ball Soup By Andrew Zimmern A Passover staple, matzoh ball soup is nurturing and medicinal. Before I had a bottle in my mouth I was sipping on this soup, and it’s remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s. This… Read More →
Salmon Gravlax By Andrew Zimmern This salmon is cured for two days with a mix of fresh herbs, star anise, Pernod, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor is superb without having to weigh it down to expel the moisture. While gravlax seems… Read More →
AZ Cooks Snack Bracket Champion We have a winner! This March has been full of surprises, and my snack bracket was no different. Although my money was on Chinese chicken wings making it to the championship, I’m happy to announce that our voters crowned roast pork belly as the AZ Cooks Snack Bracket Champion. I… Read More →
Avgolemono Sauce By Andrew Zimmern Avgolemono sauce is one of the classic sauces in the Greek pantheon of culinary wisdom. It’s a lemony sauce that’s liaised, or thickened, with eggs. Here, I’m using the drippings from a roasted leg of lamb to fortify the avgolemono sauce with extra flavor. If you are making this sauce… Read More →
AZ Cooks Snack Bracket We’ve narrowed down 16 of my most popular recipes to 2! In this final match up, salty roast pork belly goes head to head with sweet chocolate chip cookies. We need your votes to figure out which one is the best dish. Need a refresher? Watch the videos below and help us… Read More →
