ANDREW ZIMMERN’S KITCHEN ADVENTURES
Recipes, travel tales, slideshows
& more exclusive extras.
Golden Coin Chicken-and-Shrimp Skewers with Peanut Sauce"This is a very traditional Cantonese-style recipe from southern China... The combination of pork and shrimp is a familiar one, but when I went to Guangzhou one year, I tasted a version of the forcemeat made with chicken, and I was hooked. I liked the lighter taste, but I still got some porky goodness with every bite and I asked my Chinese friends to clue me in as to how this was possible." more » 
Bacon-and-Onion Tart"This is one of my favorites. It’s a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it’s one you can adapt for a thousand fillings." more » 
Zuppa Valdostana"About 10 years ago I tried recreating one of the soups my dad and I had in the early ’70s in the Italian Alps... It’s about 90 percent spot-on in agreement with my fondest memories. The dish is now one that I regularly serve at home to rave reviews. Paired with a salad tossed with a punchy mustard vinaigrette and a bowl of crisp sweet pears, this makes a superb Sunday supper." more » 
Pasta with Braised Pork, Red Wine and Pancetta"In the winter, I always make tons of this pasta and freeze it for quick meals. It’s inspired by some of the best sauces I’ve eaten all over Italy and NYC (thank you to Mario Batali and Michael White). I like this sauce with tubetti or short mezzi rigatoni, so that it gets into all the holes. The pork lends fattiness, the wine gives a balanced acidity and the pancetta delivers all the wholesome saltiness you could ever want from an ingredient." more » 
Japanese Yakitori-Style Pan-Roasted Duck Breast"I call this yakitori style because of the sauce... The simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes too, and the only mistakes you can make are not cooking your duck slowly enough or overcooking it." more » 
Poached Salmon with No-Fail Hollandaise"Everyone needs an easy, simple and elegant meal that provides great leftovers (think salmon salad, salmon cakes, salmon aspic) and that all the family will love. No one poaches fish anymore, but it’s the ultimate feed-a-crowd meal. Hot in cold months, cold in warm ones—I adore poached salmon." more » 
Trinidad Salt Cod Fritters with Pepper Sauce"If you go to St. Croix, Trinidad, Jamaica and some of the other large islands in the Caribbean, you can still find stalls serving these fritters—just look for the markings of an old taxi or bus stop on a lonely stretch of road... The sauce is one I found years ago, and it goes superbly with all types of fried seafood, especially fritters." more » 
Brazilian Fish, Shrimp and Mussel Stew"This is a traditional moqueca, which is a fish stew. But to some, this recipe is a vatapa, because it has nut butter added to it. And here’s the million-dollar payoff: Brazilian seafood stews of this type will blow your mind! Every time I cook this dish for friends and family, the reaction is the same: amazement." more » 
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Q: Who had the biggest influence on you?
My father. He was larger than life. He loved travel, eating, food culture, exploring. My parents divorced when I was six, but stayed close. My dad moved downtown—it was kismet—to the West Village, where he befriended John Clancy, the Balduccis, James Beard—there was a whole sort of food mafia in the West Village. I went with my father when I was seven to have brunch at Jim Beard’s house. Stuff like that sticks with you. I see it now in my son. My wife and I do food-centric things when we travel. If parents get excited, so do kids.
Q: Growing up, what did you like to eat?
Even as a kid, I ventured out to ethnic restaurants all the time. We would go to Bo Bo’s in Chinatown and eat squab and salted dried shrimp in lettuce. I also went outside Manhattan to the other boroughs. Manhattanites didn’t do this in the 1960s. Brooklyn was a different country, Queens even more so.
Andrew Zimmern’s Lists
Best Burgers
- 1 Travail Kitchen
- 2 JG Melon
- 3 Bobcat Bite
- 4 The Le Tub Saloon
- 5 The Counter
Perfect Sandwiches
- 1 Fish Taco Torta at Tilia
- 2 Katz’s Pastrami
- 3 John’s Roast Pork
- 4 Lobster Roll at Five Islands Lobster Co.
- 5 Po’Boys at Mahony’s
Although Zimmern is famous as the host of the Travel Channel’s Bizarre Foods (during which he might cook porcupine belly over an open fire with Bushmen in Botswana), he's also a born-and-bred New Yorker, a classically trained chef and a Minneapolis-based home cook. As he says, "I'm a dad and a husband, and I live in the Midwest. I make things like roast chicken." He brings every part of his experience to his recipes for foodandwine.com, bridging the gap between exotic flavors and American comfort food. Your kitchen adventures with Zimmern begin here.
TELEVISION Catch Andrew Zimmern’s Bizarre Foods on the Travel Channel, Tuesdays at 9 p.m. E/P.
FACEBOOK Like Zimmern’s fan page here.
WEB Check him out on MSN’s appetiteforlife.msn.com.
BOOKS Find Zimmern's book, Bizarre Truth, on amazon.com.
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