Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it… Read More →
One of My Favorite Easy Weeknight Meals By Andrew Zimmern Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was… Read More →
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 →
Chengdu Chicken with Black Beans, Chiles & Peanuts By Andrew Zimmern This spicy Chengdu-style chicken in an umami-rich black bean sauce is a mainstay at my house. Marinating the chicken overnight in rice wine and cornstarch makes the meat tender, helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of… Read More →
Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can… Read More →
Bouncy Thai Fish Cakes By Andrew Zimmern For these delectable Thai fish cakes, I like pounding all the ingredients step-by-step in a monstrous mortar and pestle to achieve the perfect bouncy mouth feel that the Chinese call Q-Q. The results in a food processor are almost as good. And the schmaltz and ice really help… Read More →
Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you… Read More →
Chinese Lamb Chops By Andrew Zimmern Here I’ve combined two of my favorites—Chinese food and lamb—in one easy recipe. And who doesn’t love lamb racks cut into easy-to-eat mini caveman chops?
Sauce Chien By Andrew Zimmern Sauce Chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies… it’s a perfect accompaniment for any grilled meat.
Vietnamese-Style Grilled Beef Rolls By Andrew Zimmern For these Vietnamese-style grilled-beef rolls (bo la lot), I wrap flavorful ground sirloin in briny grape leaves and serve them with a sweet, spicy, tangy dipping sauce. Traditionally, they are made with the betel leaf, which is also delicious and can be found at some Asian markets.
Spicy Thai Shrimp Salad By Andrew Zimmern This fragrant, fresh Thai shrimp salad hits the spot any time of year. If you can find them at your local Asian market, small Thai eggplant makes a superb addition.
Penang-Style BBQ By Andrew Zimmern A tangy, gingery Malaysian marinade gives these juicy, grilled Cornish hens tremendous flavor that pairs well with a spicy-sweet peanut sauce.
My Version of a Thai Menu Staple By Andrew Zimmern This spicy, savory Asian grilled beef salad is pushed over the top by addictively delicious fried potato crisps. It’s an easy, ultra-flavorful summertime meal.
Add this one to your weeknight rotation. Last weekend, KitchenAid invited Gail Simmons and I to their Chicago showroom to host a cooking demonstration. Lucky for us, Gail was willing to share her recipe for this flavorful noodle dish that should be in every cook’s repertoire.
Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.
My Best Game Day Recipes I love the traditional nacho and chicken wing spread, alongside dishes inspired by my travels—from fried chicken summer rolls to Baltimore-style crab cakes. If you’re really ambitious, go all out and construct the ultimate Super Bowl snackadium. Fried Chicken Summer Rolls with Peanut Dipping Sauce They’re commonly filled with shrimp and roast… Read More →
Banh Mi Pork Burgers By Andrew Zimmern In this recipe, I’ve turned the craveable flavors of a classic Vietnamese banh mi sandwich into a show stopping burger—a ground pork patty chock full of vegetables, herbs and aromatics, griddled and served on a bun with a schmear of spicy mayo and pâté. Watch Andrew make this… 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 →
On’s Thai Kitchen Located in Midway on University Avenue, On’s Thai Kitchen always makes it onto my list of top 10 favorite restaurants in the Twin Cities. There are many excellent choices for Thai cuisine in my hometown, but none transport me to Thailand quite like On’s. The 105-item menu has many recognizable standbys like fresh herby… Read More →
Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted eggplant. I adore eggplant and make this dish all the time as part of a multi-course spread or just by itself alongside a bowl of steamed… Read More →
Vietnamese Shrimp Summer Rolls By Andrew Zimmern Packed with herbs, vegetables and shrimp, nothing beats a fresh Vietnamese-style summer roll. Make them for a healthy snack, fill up on them for dinner, or add the spring rolls to your deep-fried, cheese-laden lineup for a refreshing appetizer on game day. I use a classic combination of… Read More →
15 Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family eating football couch chow. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for… Read More →
Hot and Sour Soup By Kei Lum and Diora Fong Chan
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 →
An Andrew Zimmern-Style Snackadium This year we decided to ride the Super Bowl snackadium trend wave and make the ultimate food-filled novelty snack station. And, of course, we had to attempt one that looked like the new U.S. Bank Vikings stadium. The focal point of this snackadium is my Canteen Dog—a Piedmontese beef dog topped… Read More →
Wok Cooking Essentials Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Because of its unique shape,… Read More →
Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 coursework—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture that… Read More →
Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is… Read More →
Salty, Spicy, Tangy Goodness One night at his eponymous Brooklyn restaurant, former Top Chef contestant Dale Talde tasked his cooks with replicating the Americanized version of kung pao that they all jones for after grueling double kitchen shifts. When nothing but a hit of salty, spicy, tangy goodness will do, this should be your go-to… Read More →
