Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
Fried Plantain Chips with Mojo Sauce Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it’s composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute.… Read More →
9 Healthy(ish) Recipes for Winter Here are a few hearty, yet healthy meals to get you excited about that post-holiday detox. Roast Chicken with Ratatouille Family meal nights across America just got easier, and so did entertaining on a budget. Ratatouille paired with roast chicken pieces is a classic combination that even your kids will… Read More →
Sous Vide Duck Breast with Port, Oranges & Juniper Berries By Andrew Zimmern 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 technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also… Read More →
10 Desserts for Thanksgiving From classic pumpkin pie and gooey pecan tart to a ridiculously easy cranberry cake, here are 10 delicious desserts to round out your holiday feast. Easy Cranberry Cake This simple cranberry cake is a perfect addition to your holiday dessert spread. Not too sweet and packed with fresh cranberries, it’s as beautiful… Read More →
Soup Recipes from Across the Globe I love the convenience, simplicity and versatility of a one-pot meal. Need to use up last week’s vegetables? Make soup. Coming down with a cold? Matzoh ball soup cures everything. Feeding a crowd? Whip up a big pot of chili. There’s a soup for every occasion in every culture across the globe.… Read More →
Classic Ethiopian Soup By Rebecca Katz At first glance, the main ingredients in this recipe may seem like a totally random (and somewhat odd) combo, but it’s actually a classic Ethiopian soup. It will have your taste buds rockin’ and rollin’ thanks to berbere, an Ethiopian spice mix. Traditional berbere has about thirteen (!) spices;… Read More →
Exploring Indian Cuisine in Your Own Kitchen Insanely complex and varied, Indian food is one of my favorites. And while it can be intimidating for the home cook, these recipes are a cinch once your pantry is stocked with the right spices. From classic saag paneer to a fast weeknight vegetable curry, here are 8 Indian… Read More →
Back-To-School Recipes It’s September, the kids are in school and it’s time to get back into the routine of family dinners. If you’re looking for inspiration this fall, here are a few mainstays at the Zimmern household. I’ll admit, these are not all 30-minute recipes and some may take planning ahead. But, they’re all fairly… 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 →
My Top Restaurant Recommendations for Rio Rio de Janeiro has a beat all its own; it’s a city that moves you. From Sugarloaf Mountain to Copacabana Beach, it’s easy to see why Rio is one of the most visited cities in the Southern Hemisphere. Cantinho das Concertinas The large CADEG market is filled with hundreds… Read More →
Stir-Fried Crabmeat and Sweet Corn By Floyd Cardoz This quick stir-fry doesn’t need any accompaniment—it stands on its own beautifully. It can be served hot from the skillet, or you can chill the corn base and then fold in the crab and tarragon to serve as a satisfying salad. Spoon it into baked mini tart… Read More →
Jamaican Hibiscus Punch By Andrew Zimmern Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.
Chilaquiles with Fried Eggs By Andrew Zimmern I like to serve this classic Mexican morning fare for dinner with my tomatillo-avocado salsa on the side.
Traditional Southern Fried Chicken By Andrew Zimmern Soaking the chicken in buttermilk overnight ensures the meat will stay tender and moist, and adding a couple of tablespoons of my Lemon & Shallots seasoning to the marinade will give it an extra flavor boost. I love to serve this classic fried chicken recipe with crispy twice-fried… Read More →
Flank Steak with Thai Salad By Floyd Cardoz Peter’s and Justin’s eyes light up every time I make this dish; it’s one of their favorites. For my part, I especially like it during the summer because the flank steak doesn’t have to be served hot to be delicious. I love beef, but I believe that… Read More →
Shrimp Curry with Cauliflower By Floyd Cardoz When I was growing up in Bombay, this was a very common lunch dish at our house. Once Barkha and I had kids and I began to serve it in our own home, I quickly realized why it’s such a great family meal. Adults appreciate the excellent taste… Read More →
Deli-Style Corned Beef By Andrew Zimmern Brining your own corned beef at home is easy, all you need is the right equipment and time. Beyond the pink salt, which can be found at a butcher shop or on Amazon, you probably have the spices in your cabinets already. Once you taste the real deal, you’ll… Read More →
Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the… Read More →
Four Chile Salsa By Andrew Zimmern You could use this chile salsa on the table at any meal, to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales, enchiladas… you name it. Using four different types of chiles adds deep complexity to this thick salsa that’s hard to beat.
Christmas Boiled Fruit Cake By Andrew Zimmern When I went to Newfoundland last year, I went to Bidgood’s Market and ate fruit cake—boiled fruit cake, to be precise. It had a very profound effect on me. I raced home, tinkered a little with some recipes and developed this gem. It’s the perfect tea bread for… Read More →
Jerusalem’s Mahane Yehuda Market Jerusalem’s 800,000 inhabitants are a dizzying blend of cultures, all influential in the shaping of this incredible and contentious space. The riches of this tiny and diverse country converge at Mahane Yehuda. Established by Arab traders during the Ottoman Empire in the late 1800s, the shuk is a place where all walks… Read More →
Tired of the traditional turkey? Here are 10 stunning recipes that’ll steal the show, from centerpiece roasts to the perfect melting pot roast. • • • Bohemian Roasted Duck with Caraway Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience. GET… Read More →
Rustic Pear Tart By Andrew Zimmern This free-form pear galette makes a regular appearance at my dinner parties. Rich from the caramel and spices and sweet with ripe pears, it’s my idea of a cool weather dessert. Bonus: you don’t have to worry about perfectly crimping the edge of your pie crust. Like this post?… Read More →
Nashville’s Beloved Bird By Timothy Charles Davis Most every hot chicken devotee has his or her own recipe, and the ingredients are always closely guarded. This hot chicken recipe is traditional in flavor and spice but includes dry mustard and sugar. While mustard and sugar don’t pop up in many published recipes, I wouldn’t be… Read More →
Cook Like a Master Chef By Graham Elliot Every bite of this squash soup tastes like autumn. Kabocha squash is so satisfying because of its rich squash-i-ness—and I like that it’s not as well known as butternut and acorn squashes. Plus, it’s fun to say. You can use another fall squash for the soup, but… Read More →
Tacos al Pastor By Alex Stupak Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can… Read More →
Squash Toast with Manchego & Spiced Pecans By Raquel Pelzel Garam masala is a toasty northern Indian spice blend made from a slew of spices, seeds, and leaves including (but not limited to) cumin, coriander seed, cinnamon, cloves, peppercorns, bay, and even dried rosebuds. The blend is an ideal foil for fall ingredients, like mulled… Read More →
Cumin-Roasted Carrots & Muhammara Toast By Raquel Pelzel This toast is a homage to one from Chef Dan Kluger: a cumin-roasted carrot and avocado salad that took New York City by storm. Here, the carrots are roasted with cumin and honey and then heaped over muhammara, a tangy walnut spread made with sweet-tart pomegranate molasses.… Read More →
I received a lot of questions about this pickle picture on Instagram last week, so here’s the low down. For those of you who want to try it at home, I’ll walk you through my process. I put 15 pounds of washed and dried small pickling cukes—the average size was a little bit bigger than my… Read More →
