Andrew Zimmern Sip and Savor in Vietnam | Bizarre Foods
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Andrew Zimmern Sip and Savor in Vietnam | Bizarre Foods
1.7K viewsOct 28, 2024
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Save this post for 3 Vietnam inspired recipes you can make at home 🇻🇳 While I gear up for my Vietnam trip (and I would love if you’d come!), here are some of my favorite recipes you can try at home: sweet potato fritters, stuffed chicken, and spring rolls — a personal favorite of mine. Find the full recipes at my website (link in my bio). But if you’re craving the authentic flavors of Vietnam firsthand, come hang with me! No, seriously …. Details to register for the trip of a lifetime are in t
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Save this post for 3 Vietnam inspired recipes you can make at home 🇻🇳 While I gear up for my Vietnam trip (and I would love if you’d come!), here are some of my favorite recipes you can try at home: sweet potato fritters, stuffed chicken, and spring rolls — a personal favorite of mine. Find the full recipes at my website (link in my bio). But if you’re craving the authentic flavors of Vietnam firsthand, come hang with me! No, seriously …. Details to register for the trip of a lifetime are in t
3.7K views11 months ago
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Andrew Zimmern on Reels
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Andrew Zimmern on Reels
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Andrew Zimmern on Reels
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Andrew Zimmern on Reels
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Andrew Zimmern on Reels
39.6K viewsDec 27, 2024
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What if I told you the best meal of your life can be found at a street food stall in Ho Chi Minh City? Vietnam doesn’t just feed you—it transforms you. From the street corners of Hanoi to the royal kitchens of Hue, I’ve spent decades tracing the flavors, stories, and spirit of this place. In February, I’m going back and inviting you to join. Picture this: You’re cruising Halong Bay at sunset, feasting on just-caught seafood by the water’s edge, and sipping egg coffee on sidewalks buzzing with li
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What if I told you the best meal of your life can be found at a street food stall in Ho Chi Minh City? Vietnam doesn’t just feed you—it transforms you. From the street corners of Hanoi to the royal kitchens of Hue, I’ve spent decades tracing the flavors, stories, and spirit of this place. In February, I’m going back and inviting you to join. Picture this: You’re cruising Halong Bay at sunset, feasting on just-caught seafood by the water’s edge, and sipping egg coffee on sidewalks buzzing with li
12.7K views10 months ago
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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
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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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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
11.2K viewsJan 27, 2021
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Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu, beautiful crimson filets of steelhead and more during Andrew Zimmern’s Wild Game Kitchen TONIGHT at 10/9c on FYI. | Andrew Zimmern
9.8K viewsAug 17, 2024
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Ultimate Fried Pork Tenderloin Sandwich Recipe
8.6K views3 months ago
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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
13.6K viewsJun 17, 2024
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I love chicken wings, and I especially love when they're deep fried then tossed with melted butter and a dry rub. Here, I show you how I like to deep fry my wings – check out my website or the link below for my preferred seasoning blends. Happy frying! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-fried-chicken-wings/ | Andrew Zimmern
6K viewsJun 24, 2024
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Panzanella salad perched atop grilled chicken paillard is an old school recipe I used on restaurant menus in the 80s—proof that good food never goes out of style. Simple to make, yet the flavors taste very complex. Get the recipe here: http://bit.ly/2wx5szv | Andrew Zimmern
8.1K viewsMay 25, 2018
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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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Watch: Andrew Zimmern Loves Pittsburgh | Pittsburgh Magazine
3 months ago
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Become a grill master this summer with my simple tips! 🥩 Opt for bone-in cuts of meat. The flavor of the roasting bones penetrates the meat in a way that adds immeasurable benefit to your food, plus it enables you to go a little slower and develop more char. 🥩 Allow the steak to sit at room temperature before you put it on the grill for the best texture and color. 🥩 Use natural hardwood charcoal instead of compressed briquettes. If you plan on reverse searing your meat, arrange the coals for
8.3K viewsMay 21, 2024
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Picahna, from a great Brazilian steakhouse | Andrew Zimmern
191.3K viewsApr 23, 2017
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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
28.5K viewsFeb 13, 2025
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THIS IS HOW TO ROLL STUFFED CABBAGE! One of my favorite recipes passed down from my grandmother, an easy stuffed cabbage roll in a rich tomato sauce spiked with Moroccan flavors. Perfect winter comfort food that the whole family will love. Recipe: https://andrewzimmern.com/recipes/veal-stuffed-cabbage-with-tomato-preserved-lemon/ | Andrew Zimmern
91.7K viewsFeb 17, 2021
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Octopus may seem intimidating to cook at home but it's easier than you think. After it's simmered in a pot for about 2 hours, throw it on a hot grill to get a smoky char and serve it with a simple frisee salad topped with candied bacon. Find the recipe here! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-grilled-octopus-salad/ | Andrew Zimmern
22.1K viewsJul 10, 2024
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Shrimp Bisque, but make it pasta! 🦐🍝 If there is a more elegant or delicious way to utilize food waste, I don’t know what it is. Subscribe to watch this week’s new Substack recipe, where we’re sharing sustainable ways to repurpose veg scraps, shellfish shells, and any other goodies you may have laying around your kitchen. Subscribe at the link in my bio! | Andrew Zimmern
16.9K viewsMar 20, 2024
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Vietnamese in St. Louis - Bizarre Foods with Andrew Zimmern | Bizarre Foods
29K viewsJan 14, 2025
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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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The key to this barbecue chicken is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over the coals until nice and crispy. Glaze the chicken right before you take if off the grill to avoid burning the sauce. The result is perfectly cooked, incredibly juicy dark meat that’ll be a hit at your next backyard barbecue. Check out my website for the full recipe – link in bio. | Andrew Zimmern
8.6K viewsMay 9, 2024
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One of my favorite ways to eat lobster: a simple brown butter vinaigrette and whatever fresh greens you like. To make it at home, all you have to do is melt the butter in a small pan over medium heat and cook until browned, about 5 minutes. Divide the lobster onto two plates. Surround with greens and top with minced onion and celery. In a mixing bowl, whisk together the browned butter, vinegar, lemon juice, mustard and olive oil. Season with salt and pepper, then drizzle over the lobster. Serve
5.6K viewsSep 2, 2024
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What if I told you I think you are sleeping on August’s best side dish? This went with grilled beef, tomato salad, corn gazpacho. And it was the star of the table! Steamed new potatoes from the farmers market. Cooled. Then smooshed gently. Then pan fried in the fat collected from the last 2 chickens I roasted. Sea salt, ground white pepper and fresh rosemary. Stunner. | Andrew Zimmern
109.8K views8 months ago
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1:26
You grew up eating this from the freezer aisle. The homemade version? Takes less effort than you think. Chicken pot pie is one of those dishes that masquerades as humble but walks around with the swagger of an old general. Say the words “chicken pot pie,” and half the country hears the metallic clatter of a Swanson tray being peeled open; the other half sees a bubbling foil pan from Stouffer’s or Marie Callender’s. Here’s the truth: making it at home is shockingly simple. All the comfort, none o
44K views5 months ago
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Raise your hand if “salad” came in fluffy pastel shades with a side of cool whip growing up. Turns out Sonny and I share more than just a love of bizarre bites… we’ve both got a soft spot for Minnesotan icons like tater tot hot dish and pink fluff. After a decade of almost crossing paths, our schedules finally aligned at the @mnstatefair for an episode of @besteverfoodreviewshow (p.s. it’s live now on @youtube). We swapped stories about home, Vietnam, and everything in between while eating our w
38.1K views6 months ago
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