It’s the brand spankin’ new year and with this fresh start often comes a desire to make changes and improvements in our daily diet. While this is an admirable pursuit, sometimes in our enthusiasm we tend towards extreme depravation which is never sustainable and only leads to failure. What’s needed is a sensible plan, one that is varied, delicious and interesting and (whoopsie!) just happens to be really good for you.
Andrew Zimmern tries Guatemalan pig head stew on tonight’s episode of “Bizarre Foods.” Photo credit: Travel Channel Andrew Zimmern has traveled thousands of ...
It’s the brand spankin’ new year and with this fresh start often comes a desire to make changes and improvements in our daily diet. While this is an admirable pursuit, sometimes in our enthusiasm we tend towards extreme depravation which is never sustainable and only leads to failure. What’s needed is a sensible plan, one that is varied, delicious and interesting and (whoopsie!) just happens to be really good for you.
The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.
TV chef Andrew Zimmern’s Welsh Rarebit gets a boost of flavor from brown ale. Find the recipe at Food & Wine.
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.
Get TV chef Andrew Zimmern’s jerk chicken recipe at Food & Wine.
Andrew Zimmern, chef, writer and creator/host of the Travel Channel’s “Bizarre Foods” franchise The dish that defines the TV host’s Rosh Hashanah table is his grandmother’s chopped liver. “Nothing signals the turn of the season more than our Rosh Hashanah family meals,” Zimmern told JTA. “I make my grandmother’s recipes at our Seder and then I don’t cook […]
These recipes from the popular True Food Kitchen restaurants, owned by Dr. Andrew Weil, were designed to boost your immunity and health.
The Undisputed Master of Porchetta Just 15 miles outside of Rome in the outlying town of Marino, I found the butcher shop and deli of my dreams. Open since 1912, Il Norcino Bernabei is a family operation, run by Vitaliano Bernabei, his wife and son. For the past century, it's been regarded as the finest meat
This tart, tangy braised chicken recipe from Andrew Zimmern is just as delicious served cold the next day.
In honor of the 100th-episode milestone, the man who has traveled around the world and documented his gastronomic adventures eating bat paste, durian, and other bizarre foods, presents, in his own words, his observation on the top nine most bizarre American foods and where to get them:
Get TV chef Andrew Zimmern’s spiced chicken tagine recipe from Food & Wine.
Watch Andrew Zimmern cook Japanese Pan Roasted Duck Breast. Then prepare the dish in your own kitchen.
A tasty recipe for the ride, the coffee shop or for recovery
Matzoh Ball Soup By Andrew Zimmern A Passover staple, matzoh ball soup is nurturing and medicinal. Before I had a bottle in my mouth I was sipping on this soup, and it's remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s. This
An Irish Staple By Andrew Zimmern What's a St. Paddy's Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and
Andrew Zimmern's hearty Kurdish dumplings are filled with a nicely seasoned mix of beef and lamb and simmered in a tangy, tasty broth.
Chicken with Black Limes By Andrew Zimmern I got hooked on salted dried limes in India and then fell in love when I ate them in Syria. Often referred to as loomi or lumi, these limes are crucial to the authentic cooking of the Middle East and northern India. The flavor of these limes is intense. They're
Filipino Comfort Food By Andrew Zimmern Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs' heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. I think these cooking episodes are some of my best work, and I keep asking myself why? I’ve come to realize it’s because I am so excited about teaching people to cook. Viewers can tell when I am…
Latkes are an important part of the Hanukkah season, one that will get a lot of attention in the coming week.
Andrew recounts his most mouthwatering encounters of the 'Bizarre Foods' kind.
The Undisputed Master of Porchetta Just 15 miles outside of Rome in the outlying town of Marino, I found the butcher shop and deli of my dreams. Open since 1912, Il Norcino Bernabei is a family operation, run by Vitaliano Bernabei, his wife and son. For the past century, it's been regarded as the finest meat
This tart, tangy braised chicken recipe from Andrew Zimmern is just as delicious served cold the next day.
NEW YORK, NY (May 14, 2016) — Jonathan LeVine Gallery is pleased to present Mountain Full, a solo exhibition of new work by Los Angeles-based artist Andrew Hem in what will be his debut solo exhibition in New York City. Born during his parents’ flight from Cambodia in the wake of the Khmer Rouge genocide,... read more
In honor of the 100th-episode milestone, the man who has traveled around the world and documented his gastronomic adventures eating bat paste, durian, and other bizarre foods, presents, in his own words, his observation on the top nine most bizarre American foods and where to get them:
Get TV chef Andrew Zimmern’s spiced chicken tagine recipe from Food & Wine.
Seattle is one of the best food cities. And if you love fresh oysters, it may just be the BEST food city! I find west coast oysters to be the best oysters in the U.S. and Seattle is the place to find them. There's a lot to eat in this seafood town, but I've narrowed the list down to my Top 14 musts!
“After decades exploring culture through food, I’m sharing flavors from the road that will transform your everyday cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world.” – Andrew Zimmern A robust spice blend celebrating the flavors of Mexico with dried ancho, guajillo, and chipotle chili peppers. This seasoning is combined with annatto seed, onion, garlic, spices, and herbs. Use it as a base for chili, menudo, barbacoa, as a marinade, or add to any sauté dish for a Latin kick. It is great for tacos and fajitas. Badia Andrew Zimmern Mexican Fiesta Seasoning Traditional Style will make cooking so much fun, it will allow you to cook with confidence knowing each jar is packed with flavor! Badia Andrew Zimmern Mexican Fiesta Seasoning Traditional Style has a fine texture which increases its versatility, even allowing you use it to season your popcorn! Perfect for so many recipes, the aroma and flavor of this blend will transform your meals. Click Here for Recipe Ideas Other Flavors:
Watch Andrew Zimmern cook Japanese Pan Roasted Duck Breast. Then prepare the dish in your own kitchen.
A tasty recipe for the ride, the coffee shop or for recovery
Matzoh Ball Soup By Andrew Zimmern A Passover staple, matzoh ball soup is nurturing and medicinal. Before I had a bottle in my mouth I was sipping on this soup, and it's remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s. This
These Best Superfoods for ADHD have been a big part of our ADHD Diet for Kids. This article tells you why these superfoods are great to calm the symptoms of ADHD and how you can easily get them into your kiddos diet.
An Irish Staple By Andrew Zimmern What's a St. Paddy's Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and
