Collard Greens with Honey Potlikker Recipe
By Andrew Zimmern
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Minnesota Honey Producers at the State Fair
Minnesota Honey Producers at the State Fair After you’ve had your cheese curd fix in the Food Building, make your way next door to the iconic octagon-shaped Agriculture & Horticulture Building for a scoop of honey ice cream and a quick lesson on beekeeping. There’s a large footprint dedicated to honey and honey products made… Read More →
Andrew Zimmern Cooks: Honey Rum Plantains
Honey Rum Plantains By Andrew Zimmern This classic recipe is the best way to cook really ripe sweet plantains. When the skin is mostly black, the plantains are loaded with sugar and perfect for caramelizing in browned butter with honey and rum. Serve them as a side dish for slow-roasted pork, or over vanilla ice… Read More →
Fried Duck Confit with Eucalyptus Honey & Mustard Greens
Fried Duck Confit with Eucalyptus Honey & Mustard Greens By Richard Blais Who can resist crispy duck skin that gives way to supple, yielding, moist meat? I can’t, which is why I suggest you make this “times two” because you’re sure to want seconds. Or—gasp!—you can indulge in cold fried duck confit tomorrow. Recipe from… Read More →
Fried Eggplant with Rosemary & Honey
Berenjenas Fritas By Katie Button Traditionally, this Andalusian dish is served with cane syrup, but I think honey has a more complex flavor. Throughout Spain, there’s a range of honey as varied as the landscape. Any type accents the salty crisp shell of these eggplant rounds. My personal touch here is the rosemary leaves, which… Read More →
Fresh Ricotta with Red Chile & Honey
Homemade Ricotta Cheese By Andrew Zimmern In the ’70s and into the ’80s, cooking was a lot about shopping and assembly. In the ’90s and the aughts, certain ingredients became the sexy stalwarts of a new era of democratic cookery. Every dish had to have bacon in it, or boquerones, or Calabrian chiles. Now, everyone… Read More →
Go Fork Yourself: Molly’s Honeymoon
Molly’s Honeymoon Down Under Molly returns from her honeymoon with travel tips and tricks for visiting Austrailia and New Zealand. Andrew adds in his favorite places down under. Plus, Andrew shares his opinion of a controversial restaurant review. Read: 12 Things You Should Probably Know Before Going to New Zealand (Hey Eleanor!) Read: Review: Spoon & Stable… Read More →
Go Fork Yourself: Honeymoons & Cancun
Honeymoons & Cancun Globetrotters Andrew calls in from Lima, Peru, to fill us in on his travels. Molly tells us about her trip to Cancun including some of her culinary finds. Plus, they discuss honeymoons. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a… Read More →
Frozen Maple Syrup ‘Souffle’ with Spiced Almonds
Easy Make Ahead Dessert By Andrew Zimmern Maine famously gets a lot of attention for what comes out of the sea. I’d like to shine a light on other incredible food products of note. Did you know that Maine was home to the country’s most prolific sap-producing county? That’s right, some of the nation’s best maple syrup… Read More →
Apple & Manchego Salad
Nicoise Tuna Salad with Citrus Dressing
Classic Nicoise Salad By Andrew Zimmern In this thrilling episode of Wild Game Kitchen, I break down a whole tuna and serve it three ways. Center-cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, I create a beautiful tuna tartare from the odds and ends of… Read More →
Five Spice Roasted Goose Recipe
Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and… Read More →
How to Make a Stunning Charcuterie Board
Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use… Read More →
Grilled Deviled Chicken Thighs With Mint-Yogurt Sauce Recipe
I recently shared this grilled chicken recipe with People magazine, and it’s a big winner. This grilled chicken recipe highlights all the flavors: sour, salty, bitter, sweet and spicy. It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce. Serve it with homemade… Read More →
Bitter Greens Citrus Salad Recipe
Bitter Greens Citrus Salad By Andrew Zimmern This is what I call my “house” salad, the one I serve most often that pairs well with almost anything. It’s a base of bitter greens, like radicchio, frisee and endive, topped with grapefruit and orange slices, red onion, fresh dill and a slightly sweet citrus vinaigrette to… Read More →
Apple Fritters
By Andrew Zimmern For a Sweet Rosh Hashanah!
Charred Leeks with Calamansi Vinaigrette & Blistered Tomatoes
By Andrew Zimmern
Scallop Aguachile with Rhubarb
By Andrew Zimmern This is a light, refreshing and fun way to celebrate the season’s rhubarb. Not to mention it is a stunner! It’s so easy, yet impressive. Feel free to use red snapper, bay scallops, shrimp, clams and oysters, as an addition or substitution for the scallops.
Andrew Zimmern Cooks: Rice and Lentil Salad
Rice and Lentil Salad By Andrew Zimmern If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super… Read More →
Seared Calamari Salad with Mint
Feast of the Seven Fishes By Andrew Zimmern A simple and easy salad, ideal for weeknight dining, and perfect as one of the Feast of the Seven Fishes courses. I get my colatura di alici from Gustiamo. I also buy all my pasta, tomatoes and other ingredients from them as well: gustiamo.com.
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.
Andrew Zimmern’s Rosh Hashanah Recipes
Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes… Read More →
Andrew Zimmern’s Favorite Foods at the Minnesota State Fair
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
How to Make a Cheese Platter with Matt & Kate Jennings
The Ultimate Cheese Platter Our friends and favorite cheese experts Matt and Kate Jennings are in the studio today to demystify the cheese board. Building a proper cheese plate is like composing a harmonious piece of music, you need to hit the high notes, the low notes and everything in between. Start with a mix… Read More →
Cheesy Chive Biscuits Recipe with Kate & Matt Jennings
Cheesy Chive Biscuits Recipe by Kate Jennings These are the best biscuits that have ever been baked in the studio kitchen. The key to the irresistible flaky texture is to not overwork the dough. We used a mix of cheddar and swiss here, but you can substitute for any sharp cheese you have on hand.… Read More →
Andrew Zimmern Cooks: Calzone with Peter Campbell
Mushroom, Ricotta & Sausage Calzone Recipe by Peter Campbell It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef/owner of Minneapolis’ Red Wagon Pizza Co., to share his recipe for calzones. I love the concept of a mobile pizza, especially when it’s stuffed with my favorite trio—Italian sausage,… Read More →
The AZ Cooks Snack Bracket
AZ Cooks Snack Bracket 16 of my most popular recipes are facing off in a competition to find out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. SALTY MATCH-UP #1 SALTY MATCH-UP #2 SPICY… Read More →
Andrew Zimmern Cooks: Homemade Paneer
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 →
Flaky Croissants & Savory Scones at My Neighborhood Bakery
Honey & Rye Located less than a mile from the office, Honey & Rye has been a favorite since it opened four years ago. All of our carb-loving dreams came true when that retro-era corner dry cleaners transformed into a neighborhood bakery. It’s not a run-of-the-mill bakehouse or one that stocks its cases with trendy… Read More →
Andrew Zimmern Cooks: Caramel Apple Pie with Michelle Gayer
Caramel Apple Pie Recipe by Michelle Gayer The only way to improve on a classic apple pie is to layer the filling with decadent homemade caramel sauce. In this special edition of AZ Cooks, I invite Michelle Gayer into the kitchen to teach me a thing or two about making the ultimate caramel apple pie.… Read More →