BUY The Blue Food Cookbook BOOK TOUR SCHEDULE COOKBOOK SOCIAL MEDIA KIT Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is…
It’s almost back-to-school time. After three months of loose schedules, late bedtimes, and long days at the pool, the day after Labor Day feels like a natural reset. To ease the transition, I always look to gear that makes mealtime (and life) fun and as stress-free as possible. Here are some of my favorite ways…
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 →
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…
Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured… Read More →
About Andrew Zimmern Andrew Zimmern has spent decades proving that food can be a powerful force for cultural understanding and social change. An Emmy-winning and James Beard Award-winning television host, chef and food advocate, he brings boundless curiosity and deep empathy to his exploration of global cuisine on his acclaimed shows, including the Bizarre Foods franchise, The Zimmern…
Tony was a man of contradictions. His work from almost two decades ago inspired a rogue-ish bro culture in the chef world that in the past few years he came to revile and worked hard to repudiate. He told me almost 13 years ago that television was the “most vile mistress,” but he refined the… Read More →
Homemade Everything Bagel Spice Recipe by Kevin Masse from TheFeedFeed This spice blend is not just for bagels, it’s a utility seasoning that pairs well with everything—from grilled meats and roasted vegetables to popcorn and avocado toast. Be sure to use dried onion and garlic flakes, the powdered version would be too overpowering. Watch Andrew and Kevin make this… Read More →
How to Prepare Fresh Horseradish Horseradish is the spicy root that gives a lot of your cooking a serious kick in the pants, from cocktail sauce and roast beef to bloody Marys and borscht. Instead of buying the jarred stuff, try making your own prepared horseradish at home. Although its pungency may be tear-inducing, it’s… Read More →
Partnering with All of Us Travel I spend close to 250 days out of every year on the road and I’m a strong believer in the transformative power of travel. Nothing challenges your perspective or opens your heart and mind to humanity like travel. We become our best selves on the road, culturally curious and acutely… Read More →
Cutting Board Classic at Blue Ribbon Pines Disc Golf Course Save the date! September 30, 2017 Andrew Zimmern is taking his passion for disc golf to the greens with his first ever charity disc golf tournament. As an avid player and Celebrity Ambassador for Innova Disc Golf, Zimmern wants all Minnesotans to come out and… Read More →
Make Whipped Cream from Scratch, It’s Easy Canned whipped cream doesn’t even compare to freshly whipped cream. It’s so easy to make, and in my opinion, the best way to top off my favorite dessert—key lime pie. Really, the only mistake you can make is over beating it and turning your cream into butter. When making whipped cream, it’s… Read More →
Feeding hungry children is not a political issue, it’s a moral one. On Tuesday morning, the White House sent its annual “budget blueprint” to Congress. This budget recommends deep cuts to programs that would be devastating to the children that many organizations work to help each day, like Share Our Strength. I wanted to make… Read More →
Donate Professional Wear to Help LGBTQ Youth Our friends at Big Gay Ice Cream are holding a clothing drive for the Ali Forney Center through January 8th. The Ali Forney Center helps homeless LGBTQ youth and is looking for clothes their clients could wear at work or to a job interview. We want the Ali… Read More →
Roasted, fried, grilled, stuffed, smoked or braised—which turkey cooking technique will you choose? There are many options when it comes to preparing your Thanksgiving centerpiece. For the traditionalist, check out my tips for brining and roasting a whole turkey in the oven. Those with only a few mouths to feed should try a stuffed turkey breast.… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
Embrace the Transformative Power of Travel In my new series Andrew Zimmern’s Driven by Food, I discover the street behind Main street, the off-the-grid dive and the unexpected with a local guide—from a rickshaw driver in Hyderabad to a Nashville cab driver who knows all the hidden gems in Music City. Together, we’re exploring food and culture from a whole new perspective.… Read More →
I received this note from a dear friend of mine, Cecile Raubenheimer. She’s participating in the Trek4Mandela to raise funds for a charity called Caring4Girls. It’s an amazing step towards helping young women in Africa. Read more about the initiative below, and support their expedition if you can. • • • Dear Friends, The time… Read More →
Microwave Orange Custard Pie By Andrew Zimmern Want to make a fun dessert and all you have is a microwave? This orange custard pie is your solution.
Gift Ideas for the Cook in Your Life From fun stocking stuffers and edible indulgences (Roe Caviar, I’m looking at you), to inspiring cookbooks and splurge-worthy kitchen gadgets (who doesn’t want a high-powered blow torch for the perfect golden sear?), here is my gift giving guide for 2015. • • • EAT & DRINK READ … Read More →
VOTE NOW! I’m happy to announce that The Munchies: People’s Choice Food Awards is back for its fourth year, honoring 100 of the top food experiences in America, along with Dan Barber as the inaugural Inspirational Food Thought Leader. The public can vote for nominees from across the country, chosen by an expert panel of… Read More →
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
Sicilian Dough Without a Starter By Tony Gemignani Recipe from The Pizza Bible by Tony Gemignani.
The Food-Obsessed World of Edward Lee A native New Yorker turned Louisville culinary ambassador, chef Edward Lee stars in the brand new third season of Mind of a Chef—the Emmy-winning PBS series, narrated by executive producer Anthony Bourdain, that delves deep into the inspirations and philosophies of renowned chefs. Lee’s brilliant cooking at his acclaimed… Read More →
Adventures in Sustainable Eating A two-time James Beard Award-winning online documentary series, The Perennial Plate explores socially responsible eating in the United States and abroad. The beautifully shot weekly series was created by Daniel Klein, an activist and chef, and Mirra Fine, a graphic designer, writer and now filmmaker, who impressively research, film, edit, and produce each piece… Read More →
Bringing electricity to millions in the poorest parts of the world is the best way to help them. By Andrew Zimmern “Does anything gross you out?” It’s a question I get at least a dozen times a day. Millions of people have seen me on television eating outrageous things, perhaps thinking I was born without… Read More →
Heritage Hog Renaissance As the founder of the pork-centric culinary competition Cochon 555, Brady Lowe is on a mission to remind us what true pork tastes like. In each of the 10 cities on the annual tour, Cochon 555 showcases five chefs, five heritage breed pigs and five winemakers to promote breed diversity and whole animal… Read More →
