Andrew Zimmern Recipes

It turns out that the crispy, tender beer hall pork shanks enjoyed all over Austria, Germany and Eastern Europe are shockingly easy to make at home.

“A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken quarters glazed with the classic Chinese master sauce that I can’t eat enough of. Sticky and fatty, the best versions of this dish emulsify the chicken fat into the sauce as it reduces. Think of it as a schmaltz version of beurre monté! I wish I could insist that you fly to Penang to enjoy the best version of this yummy concoction, but that would be lying.” —Andrew Zimmern

Andrew Zimmern’s grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.

Andrew Zimmern prepares his take on the pristine Malaysian dish called Hainan chicken, where the quality and flavor of the bird is key.

Andrew Zimmern gives an excellent example of using a classic Asian ingredient—fish sauce—to punch up the flavor of a classic Western brown butter sauce.

Thyme, rosemary and cayenne flavor Andrew Zimmern’s chicken before and during roasting. By roasting pieces rather than a whole bird, no carving is necessary.

Andrew Zimmern’s take on a rich and creamy Spanish-style crème caramel is flavored with orange zest and orange juice—perfect with the caramel.

This dish depends on a store-bought chile, garlic and fermented-bean sauce called toban djan. It’s great for stir-fries with any meat, poultry or seafood.

Andrew Zimmern says there’s nothing simpler than roasting a whole fish. Here, he makes a quick, delicious sauce and rubs the fish with it before roasting.

This is one of Andrew Zimmern’s favorite things to do with wild salmon. The gentle cure showcases the luscious flavor and texture of the beautiful fish.

Supercrispy and indulgent, this buttery chicken from Andrew Zimmern is delightful with a sauce of lemon, shallots and capers.

A side of poached salmon is hassle-free and always a showstopper. Andrew Zimmern’s version is served with a light and tangy, cumin-caper yogurt sauce.

Inspired by a Chris Hastings dish, these butter-poached shrimp couldn’t be easier or more flavorful.

This hearty dish stars rich short rib chunks and a host of winter veggies, in addition to the earthy beets of a classic borscht.

There’s no better way to eat your greens than in this simple Italian soup with escarole, chard and kale simmered in broth and ladled over buttery toast.

Andrew Zimmern’s tender duck is served with a luscious sweet-and-tangy orange sauce that’s made on the side.

Straight from Birmingham, Alabama, this classic banana pudding is made with Nilla Wafers, custard, sliced bananas and a fluffy, golden meringue topping.

Andrew Zimmern’s juicy leg of lamb is even better with homemade tortillas, prepared with bacon fat and fresh scallions.

Andrew Zimmern loves the terrific combination of almonds, garlic, mint, cilantro and raisins, which is perfect on strong sardines.

Custardy on the inside and crisp on top, this is a fantastic bread pudding from Andrew Zimmern. Feel free to omit the whiskey if it’s not to your liking.

Plump, fresh mussels benefit from a dollop of creamy, lemony, herb-packed aioli like the one here.

These dumplings from Andrew Zimmern are light and highly addictive, with a terrific all-purpose dipping sauce.

Andrew Zimmern’s rich, creamy version of crème brûlée is quite simple to prepare. He calls it the perfect love letter.

“Carrots and curry were born for each other and Michael Voltaggio’s cold carrot salad with Thai flavors is so superbly crafted that I thought about it for days after trying it. At home I don’t do anything with liquid nitrogen or as many bells and whistles as Michael does in his restaurant, nor should you. That’s the joy of dining out, to see what great chefs can do. On the home front, I love taking that inspiration and creating dishes like this one.”—Andrew Zimmern

These phenomenal ribs from Andrew Zimmern are braised indoors on the stovetop and are spicy, savory and a bit sweet.

“This salad might not be the healthiest way to start off a New Year’s weight-loss resolution, but it’s a step in the right direction.”

Andrew Zimmern adds Worcestershire sauce and herbs to his gazpacho, giving extra layers of flavor to the classic chilled soup.

This hot-and-sweet, Asian-inspired dish from chef Andrew Zimmern pairs an easy but flavorful marinade for grilled fish with an intense, savory caramel sauce.

In this version of spaghetti carbonara, Andrew Zimmern adds fresh herbs and peppery arugula, and fries eggs in nutty browned butter before tossing with pasta.

Andrew Zimmern’s homemade curry paste gives an herby fragrance and depth to this delicious Thai-style curry.

Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. Plenty of cream and butter make this chowder irresistibly decadent.