Andrew Zimmern

This simple, seasonal seafood dish comes from Mamma Agata’s, a culinary school on Italy’s Amalfi Coast. Before the liquid is added, each element—from the shrimp in their shells to buttery potatoes—is seared in olive oil to speed up the braise and intensify its flavor. Slideshow: More Shrimp Recipes 
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Creamy Lemon Pasta
Rating: Unrated
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Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy's Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L'Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce.
This fast, simple recipe is the perfect solution for a weeknight dinner when great, lake-caught fish is available. And with some more ambitious plating, notes chef Andrew Zimmern, it can be your go-to dish for entertaining. The creamy wild mushroom sauce would also pair well with saltwater fish like snapper, monkfish, or sea bass. Zimmern likes to serve his catch with savoy cabbage cooked quickly with caraway and lemon.
This Polish “hunter’s stew” typically combines at least three different meats, from wild game to pork ribs, sausages, and veal. Chef Andrew Zimmern uses lightly smoked bacon, chicken thighs, and kielbasa in his version. He also adds roasted bell peppers for depth, buttery chanterelles, and crisp-tender fennel. The stew simmers with fermented sauerkraut, another traditional element. “Thankfully,” says Zimmern, “[the sauerkraut] is available in almost any supermarket you walk into.”    Slideshow: More Stew Recipes 
Fried Egg Arepas
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Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra crispy while cooking the egg until just set. Slideshow: More Fried Egg Recipes 
Welsh Rarebit
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The crumbly cheddar in TV chef Andrew Zimmern’s melted-cheese toasts makes the sauce slightly grainy and gives it nutty, tangy flavor. As an alternative to this single-cheese rendition, he sometimes melts a combination of good cheddar, Cheshire and aged Gouda. Slideshow: More Toast Recipes 
TV chef Andrew Zimmern was inspired to create this dish by the mention of a “spirited salad” in Fergus Henderson’s first book, Nose to Tail Eating. Here, Zimmern tosses peppery leaves with a mustard–cider vinegar dressing tamed with cream and hazelnut oil. Slideshow: More Salad Recipes 
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Hanukkah Doughnuts
Rating: Unrated
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Hebrew for u0026ldquo;doughnuts,u0026rdquo;u00a0u003cemu003esufganiyotu003c/emu003eu00a0are the most popular Hanukkah food in Israel. These fried treats are simply made from balls of yeast dough and filled with chocolate, creams, curd or, as here, jam. Bakeries and markets start frying them weeks before the actual holiday and keep going until the week after. With TV chef Andrew Zimmernu0026rsquo;s recipe, you can prepare them year-round.u00a0u003cstrongu003eSlideshow:u003c/strongu003eu00a0u003ca href=u0022https://www.foodandwine.com/slideshows/hanukkahu0022 title=u0022Hanukkah Recipesu0022u003eMore Hanukkah Recipesu003c/au003eu00a0
Farmhouse Turkey Hot Dish
Rating: Unrated
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“Hot dish” is Minnesotan for baked layers of starch, meat, vegetable and, typically, canned soup. In TV host and Twin Cities native Andrew Zimmern’s version, crisp brown Tater Tots provide the starch. “Nothing beats Tater Tots for this. Period,” says the chef. And the meat comes from freshly braised turkey legs, though 4 cups of shredded leftover meat would be excellent, too. Instead of the classic condensed mushroom soup, however, Zimmern makes a velouté sauce with the turkey braising liquid and sautéed mushrooms. Slideshow: More Turkey Recipes 
TV chef Andrew Zimmern was inspired to create this dish by the mention of a “spirited salad” in Fergus Henderson’s first book, Nose to Tail Eating. Here, Zimmern tosses peppery leaves with a mustard–cider vinegar dressing tamed with cream and hazelnut oil. Slideshow: More Salad Recipes 
Hanukkah Doughnuts
Rating: Unrated
New!
Hebrew for u0026ldquo;doughnuts,u0026rdquo;u00a0u003cemu003esufganiyotu003c/emu003eu00a0are the most popular Hanukkah food in Israel. These fried treats are simply made from balls of yeast dough and filled with chocolate, creams, curd or, as here, jam. Bakeries and markets start frying them weeks before the actual holiday and keep going until the week after. With TV chef Andrew Zimmernu0026rsquo;s recipe, you can prepare them year-round.u00a0u003cstrongu003eSlideshow:u003c/strongu003eu00a0u003ca href=u0022https://www.foodandwine.com/slideshows/hanukkahu0022 title=u0022Hanukkah Recipesu0022u003eMore Hanukkah Recipesu003c/au003eu00a0
Farmhouse Turkey Hot Dish
Rating: Unrated
1
“Hot dish” is Minnesotan for baked layers of starch, meat, vegetable and, typically, canned soup. In TV host and Twin Cities native Andrew Zimmern’s version, crisp brown Tater Tots provide the starch. “Nothing beats Tater Tots for this. Period,” says the chef. And the meat comes from freshly braised turkey legs, though 4 cups of shredded leftover meat would be excellent, too. Instead of the classic condensed mushroom soup, however, Zimmern makes a velouté sauce with the turkey braising liquid and sautéed mushrooms. Slideshow: More Turkey Recipes 
Not to be confused with curry powder (the premixed spice blend dating back to the British colonists), the dish curry originated on the Indian subcontinent. Most recipes feature copious individual spices, herbs and chiles, and many (but not all) are saucy. This variation from the state of Kerala in southwest India isn’t simmered with the north’s rich dairy (no yogurt or cream). It’s lighter but deeply flavored with the hallmarks of the region’s coastal cooking: shredded coconut, fresh curry leaves, mustard seeds, and raw rice toasted and used like a spice. Slideshow: More Shrimp Recipes 
Fiery jerk chicken, with its notes of warm allspice and bright vinegar, is traditionally grilled over pimento wood (available from pimentowoodproducts.com). The chicken's scallion-pepper sauce accompaniment is like an exotic vinaigrette made with herbs, chiles, aromatic vegetables and lime juice. It's a lively, pungent and spicy topper for all kinds of grilled foods.
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Eggplant Mash-Up
Rating: Unrated
1
Jamaica’s produce can be breathtaking thanks to the country’s rich volcanic soil. Over the last decade, farmers have started upgrading both the diversity of what’s planted and the quality. This casual side dish—a blend of grilled eggplant and crunchy-tender curried cabbage that’s not loaded with oil—bursts with the flavor that’s the result of both. Slideshow: More Eggplant Recipes 
Saffron Chicken Tagine
Rating: Unrated
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Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over. Slideshow: More Chicken Recipes 
Simply grilling fish is TV chef Andrew Zimmern’s favorite way to eat what comes out of the ocean. For these skewers, he pairs rich salmon with North African charmoula, a brightly acidic herb paste tempered with sweet fruit and—his personal twist—crunchy nuts. Slideshow: More Salmon Recipes 
This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing.
Layering the crabmeat first in these summer rolls (often mislabeled as spring rolls in America) lets you see it through the translucent wrapper. Slideshow: More Crab Recipes 
Andrew Zimmern’s essence-of-spring dish features the season’s first fresh herring and sweet peas and pea shoots. Slideshow: More Grilled Fish Recipes 
Andrew Zimmern prefers Sweden’s thin, wheaty pannkakor to fluffy American pancakes. Like crêpes, they can tilt savory or sweet. Slideshow: More Pancake Recipes 
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This vibrant salad is an homage to Stockholm’s multitudinous hot smoked fish, including salmon, eel and whitefish. Andrew Zimmern hides dill cream under a thatch of haricots verts and mixed greens. Slideshow: More Salmon Recipes 
Vietnamese Fried Eggs
Rating: Unrated
1
Deep-fried eggs in a puddle of garlicky nuoc cham? Yes, please. The crispy whites and soft yolks are fabulous with a thatch of spicy herbs. Slideshow: More Fried Egg Recipes 
Best Nachos of All Time
Rating: Unrated
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When Andrew Zimmern isn't circling the globe for his hit TV show Bizarre Foods, he's home cooking for his wife and 11-year-old son, Noah. "I serve this dish all the time at house parties, both for adults and for kids," Zimmern says. "My son grew up eating spicy foods: Kids are more adventurous than we give them credit for. These super- sophisticated nachos are built with several components, all made from scratch and delicious on their own. When served together, they will blow your mind. I wouldn't ask you to go through all of this work if you couldn't use these elements in other dishes: The queso fundido makes a great dip; the seven-pepper salsa is a great rub for steaks, pork or chicken; the tomatillo-and-avocado salsa is superb spooned over grilled fish, shrimp or lobster. You get the drift." Reprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)
"Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also extremely versatile—from beef and salmon to vegetables and sauces, you can cook practically anything perfectly every time. Really, the only thing you can’t cook with a sous vide machine is popcorn. And what used to cost restaurants thousands of dollars to achieve, you can now do for the cost of a good sauté pan." - Andrew Zimmern Slideshow: More Duck Recipes 
Biscochitos
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This recipe for biscochitos, rich cinnamon-sugar cookies from Mexico, makes an extra-large batch so there’s plenty for your holiday cookie swap. Plus:  Incredible Christmas Cookies 
Roman Fried Artichokes
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Double-frying is the secret to making these super-crispy and irresistible fried artichokes from TV chef Andrew Zimmern. Slideshow:  More Artichoke Recipes 
Garlicky Lamb and Rice Pilaf
Rating: Unrated
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This hearty and simple meat and rice pilaf from Andrew Zimmern is one of the most popular dishes across Central Asia. Slideshow:  More Lamb Recipes