Bull’s Horn Food & Drink Minneapolis has no shortage of throwback dive bars that embrace a no-frills come-as-you-are vibe, with self-service popcorn machines and cheap drinks. Even with a faint hint of stale cigarette smoke lingering, the nostalgia keeps the bar stools filled. The problem is, most of them don’t—or can’t—serve food beyond a frozen… Read More →
The Easiest Ways to Prep an Avocado Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world—we consume more than 4 billion per year in the United States alone.… Read More →
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
Sous Vide Spare Ribs with Sticky Rice & Peanut Sauce By Andrew Zimmern Want to take your cooking game to a new level? Get on board with the immersion circulator. Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other… Read More →
Martina Located in Linden Hills in the old Upton 43 space—which got stripped of its sterile Scandinavian decor for a more inviting dining room modeled after traditional estancias, or Argentinian ranches—Martina may be new, but its seafood-centric menu has earned its place among the city’s great restaurants. It’s the first solo endeavor of chef Daniel… Read More →
CONTEST COMPLETE AZ Cooks Your Grandma’s Best Recipes Contest Share a favorite, original recipe from your Grandma’s collection for a chance to win a great prize pack, a shout-out from Andrew Zimmern, and have your recipe prepared on AZ Cooks. Scroll down to enter! My grandmother only cooked a few dozen dishes on a regular… Read More →
Dry-Rubbed Fried Chicken Wings By Andrew Zimmern Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing with your favorite dry rub and melted butter. Chicken wing supremacy is really that simple. Here, I’ve used two different types of dry rub—one with herbs, garlic and onion,… Read More →
Easy Guacamole By Andrew Zimmern Guacamole is the perfect healthy snack for entertaining while the big game is on. The simplicity of this version really lets the flavor of the avocado shine. Watch Andrew make this recipe:
Grilled Pineapple Salsa By Andrew Zimmern This chipotle-infused pineapple salsa pairs beautifully with grilled or fried fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture. Watch Andrew make this recipe:
Pajarito Just over a year old, Pajarito’s contemporary Mexican cuisine is still satisfying a packed house every night. Located on St. Paul’s West 7th St. in the historic Glockenspiel building, it’s proven to be the right combination of quality ingredients, superb flavors, affordable plates, great service and a sophisticated, inviting atmosphere. I love a cheap… Read More →
Homemade Crispy Onion Rings By Andrew Zimmern With a light and crispy batter, these buttermilk fried onion rings are a perfect snack for game day, or as part of a backyard burger bash side dish. It’s a classic Southern-style recipe, with an extra flavor boost from my Lemon & Shallots spice blend and hot sauce. Make sure… Read More →
In my video series, AZ Cooks, I’m sharing cooking techniques and recipes inspired by my childhood, travels and experiences in the professional kitchen, all in the pursuit of culinary literacy. Thanks for tuning in, your support and feedback have made this venture a success! From classics like key lime pie and meatloaf to wok-tossed crickets and… Read More →
Grand Cafe Important restaurants keep exploding all over the Twin Cities. Grand Cafe joins the list that includes Spoon & Stable, Heyday, Bellecour, Corner Table and many new to the scene like Kado No Mise and Martina, that are proof positive Minnesota is ground zero for some of the best food in America. Photograph… Read More →
“I would like to say that what I fear are the challenges that stand in front of me, when in reality what I fear is the cowardice that lays within me.” – Craig Lounsbrough 2017 was a crazy year for me filled with ups and downs, mistakes made, tragedies big and small, successes and disappointments,… Read More →
Frozen Margaritas By Andrew Zimmern You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. For a winning game-day combination, serve a pitcher of margaritas next to a platter of my brisket nachos… your friends will thank you. Watch Andrew make this recipe: Like… Read More →
Saag Paneer By Andrew Zimmern A beloved vegetarian dish of spinach and mild fresh cheese, saag paneer is one of my favorites from the Indian repertoire. This is my version, the result of several years of testing and tweaking different saag paneer recipes, reading cookbooks and gathering inspiration from Indian restaurants. I think you’ll love it.… Read More →
How to Make Paneer at Home By Andrew Zimmern One of the easiest cheeses to make at home is the classic Indian paneer. It’s a mild, fresh farmers’ cheese that takes on flavors really well, soaking up the sauce it cooks in. For my version of saag paneer, I like it to be soft and… Read More →
Moqueca de Peixe By Andrew Zimmern I tasted moqueca for the first time along the Brazilian coast south of Rio de Janeiro, and I was instantly hooked. Brazilian seafood stews of this type will blow your mind. Every time I cook this dish for friends and family, even on Food Network’s All-Star Academy, the reaction is… Read More →
How to Make Bearnaise Sauce By Andrew Zimmern A derivative of the classic French mother sauce hollandaise, bearnaise is an egg yolk-butter emulsion flavored with shallot, tarragon, white wine and vinegar. It’s the perfect pairing for a steakhouse dinner. Watch Andrew make this recipe:
Coq Au Vin By Andrew Zimmern A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. This recipe is so good I would serve it to chef Daniel Boulud without flinching. I often… Read More →
How to Break Down a Whole Chicken Everyone should know how to break down a whole chicken. For one, it’s economical—whole chickens are much cheaper per pound than chicken breasts. Plus, if you buy a whole chicken, you can cut it into the specific pieces you need for the dish you’re making…. and, you’ll have… Read More →
Tips for Cooking with Red Wine Rule of thumb: When you’re cooking with wine, always use a wine you’d be proud to serve your guests, because as you reduce it, you magnify the good and the bad flavors. My favorite red wines to cook with are Rhone wines from Guigal. Ready to cook? Here… Read More →
How to Make Chicken Lollipops Looking for a fun presentation for chicken wings or legs? Learn how to make chicken lollipops, an easy frenching technique where you scrape the meat away from the bone to create a lollipop shape. The chicken will be more succulent and easy to eat with its bone handle. Learn how… Read More →
Figs & Smoked Mozzarella Wrapped in Prosciutto By Andrew Zimmern Smoky, salty and sweet, these prosciutto-wrapped figs with smoked mozzarella are a perfectly balanced appetizer that only takes a few minutes to throw together. They’re a great addition to a holiday spread and make for a classy upgrade to your game-day finger foods. Watch Andrew… Read More →
Mexican Hot Chocolate By Andrew Zimmern The only thing better than a mug of hot cocoa during the holidays is a mug of homemade Mexican hot chocolate. Rich and spicy with hints of vanilla, nutmeg and allspice, it’s comfort in a cup that warms you from the inside out. Throw away that dusty box of… Read More →
Homemade Eggnog By Andrew Zimmern A rich and creamy holiday drink, eggnog is simple to make at home. It’s worth the extra effort—the store-bought version pales in comparison to the real thing. Serve it plain with a sprinkle of cinnamon, or perfume it with a few tablespoons of bourbon for the adults. Watch Andrew make… Read More →
Chopped Chicken Liver By Andrew Zimmern If you want to cook like a baller Jewish grandmother, this chopped chicken liver is a great place to start. My Bubbe made this to-die-for dish for every holiday meal. It’s been one of my favorite recipes since I was a kid when I would spend hours upon hours… Read More →
Wok-Tossed Crickets in Black Bean Sauce By Andrew Zimmern High in protein and rich in minerals, crickets are the most popular insect eaten around the world. Tossing the crickets in a hot wok with Chinese fermented black beans is the best way to cook and eat the nutty, crunchy bugs. I think this is real… Read More →
How to Prep Lemongrass I love cooking with lemongrass. It’s a staple of many Asian cuisines that lends a unique citrusy aroma and flavor to soups, curries, marinades, stir-fries, dumplings and dipping sauces, even cocktails. Peel away the dried, tough outer layers, trim the top of the long stalk, pound the root end with a… Read More →
Fried Eggs By Andrew Zimmern I like to hard sear my fried eggs in browned butter because I love the wonderful crispy edges. Every cook should master this easy technique—there are so many dishes that benefit from a runny-yolk fried egg topping, like a brisket breakfast hash or my riff on pasta carbonara. Watch Andrew… Read More →
