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Russian dressing—and yes, where I’m from, we call it Russian dressing not Thousand Island—is one of my favorite condiments. Used as a dip, sandwich spread or salad dressing, it’s piquant, balanced and delicious. Here's my favorite way to prepare it: http://bit.ly/2zbUkMw | Andrew Zimmern
26K viewsNov 1, 2017
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Living in Minnesota, I know a thing or two about cold-weather comfort food. This one-pot rock star beef stew is in heavy rotation all season long at my house, it’ll warm you from the inside out. Full recipe below, hope you make this one this weekend! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-beef-stew/ | Andrew Zimmern
277.5K viewsOct 25, 2024
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These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. And this sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled chicken. Full recipe linked below! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-cold-peanut-sesame-noodles/ | Andrew Zimmern
7K viewsAug 5, 2024
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EASILY THE MOST CRAVE-ABLE DISH I'VE MADE IN A LONG TIME! 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 tater tot masterpiece featuring the flavors of Thailand and Vietnam. The result is this recipe—easily the most crave-able dish I’ve made in a long time. Sweet and spicy, crunchy and soft, hot and cold, this dish is
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Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. Watch as I prepare the herb mixture here and then visit my website for the full recipe! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-roast-leg-of-lamb/ | Andrew Zimmern
16.7K viewsMar 29, 2024
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When it comes to grilling shrimp, bigger is always better. 🍤 Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a distinct flavor to the shrimp and acts as a heat buffer, helping to prevent overcooking. https://andrewzimmern.com/recipes/andrew-zimmern-cooks-grilled-shrimp/ | Andrew Zimmern
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A HEARTY MEATLOAF! This is a hearty meatloaf of beef, pork and veal studded with flavorful vegetables. Just like my grandmother, I like to put one slice of bacon on the bottom of the loaf pan to aromatize the dish, and another on top to baste it while it cooks. If you’re on the fence about meatloaf, I guarantee this recipe will change your mind. WHO ELSE LOVES MEATLOAF? Recipe: http://bit.ly/2VZp5jb | Andrew Zimmern
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A popular dish in southern China and Southeast Asia, Hainan-style chicken and rice is a dish I crave often—and I’m not the only one. The ginger-scented, perfectly poached chicken served with fatty, unctuous rice seems to have developed a cult following over the years. I think its simplicity is what sells it. Here's the recipe: http://bit.ly/2wY5lBp | Andrew Zimmern
125.3K viewsSep 28, 2017
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Andrew Zimmern Cooks: Pork Ribs with Sauerkraut - Andrew Zimmern
Mar 6, 2025
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Picahna, from a great Brazilian steakhouse | Andrew Zimmern
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Looking for a last minute Valentine's Day dish? Try steak au poivre! 🥩 Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy yet elegant way to impress that special someone. You can use ribeye, sirloin, New York strips or flat iron steaks. Get the full recipe, along with my Valentine's Day guide at the link below. https://buff.ly/4gB5M5y | Andrew Zimmern
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309 million people are facing extreme hunger so I've teamed up with World Food Program USA for a new micro series, 'Andrew on the Streets!' I head to Chicago to talk to people about global hunger and the work of the United Nations World Food Programme. The work of the U.N. World Food Programme is more crucial than ever so subscribe to my YouTube channel, watch this series and learn more about WFP's work. We all have to be in the fight to end global hunger. | Andrew Zimmern
269.6K viewsJul 24, 2024
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Every week I take to the streets—a.k.a. the Substack community—to answer your most CONTROVERSIAL questions… And since I love my state so much, I’m answering one that hits closer to home. You can see more of my answers at the link in my bio. It’s labeled as “Go Fork Yourself” if that tells you anything about the type of Q&A we got going over there.😎 | Andrew Zimmern
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New recipe for a Vietnamese inspired finger food, shrimp forcemeat, shrimp and vegetables in rice “paper” sheets, fried crisp. All on my Substack today. Sign up on my website and subscribe to Spilled Milk today | Andrew Zimmern
27.7K viewsJun 14, 2023
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Good food never goes out of style. I used to serve this simple chicken paillard with panzanella salad restaurant menus back in the 80s — it’s a classic for a reason! 🍗🍅🥬 | Andrew Zimmern
127.6K viewsJan 10, 2025
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This might be the most luxurious meal I’ve ever made outdoors. With its beautiful lean, mild red meat, elk is hands down one of my favorite proteins. I can’t get enough of it. But I’m not just teaching you to cook wild game—I’m teaching you to master fire, technique, and flavor. The sauces, sides, and techniques? They work just as well with beef, pork, or fish from your local market. Wild Game Kitchen isn’t just about hunting—it’s about becoming a better cook, period. Trust me, you don’t need to
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