Tomato Sandwiches with Charred Eggplant Salad By Andrew Zimmern This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun knife… there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season… Read More →
My Ultimate Chopped Italian Sandwich By Andrew Zimmern The chopped Italian sandwich trend videos get it all wrong! A great chopped Italian sandwich should not be a pile of homogenous slop. Every ingredient needs a different cut: small cubes of capicola and pepperoni, grated aged provolone, crisp diced lettuce, juicy halved tomatoes and carefully sliced… Read More →
Smoked Spatchcocked Chicken Alabama White-Style By Andrew Zimmern Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun kitchen shears get the chicken… Read More →
Dirty French French French French Burger By Andrew Zimmern There are burgers, and then there are burgers built around an obsession. This one is inspired by my friend Gavin Kaysen’s Dirty French Burger and starts with exceptional beef from Brunson Meats, one of my favorite sources for top-quality, responsibly sourced dry-aged beef. From there, it… Read More →
Travel with me. Travel has always been one of the great privileges of my life, not because of the miles covered, but because of the people, meals, markets, kitchens and conversations that have shaped how I see the world. I’ve spent my life chasing the stories behind what we eat, and the older I get,…
Roasted Goose with Warm Apple, Fennel & Onion Salad By Andrew Zimmern Roasting a whole goose is one of those projects that feels intimidating, but couldn’t be easier or more satisfying. This version uses an aromatic dry cure of juniper, allspice, orange zest and garlic, then roasts the bird upright so the skin crisps while… Read More →
Grilled Goose Breast Sandwich, French Onion Soup-Style By Andrew Zimmern Rich, rosy goose breast gets grilled to medium-rare, piled onto toasted rolls with deeply caramelized French onion soup-style onions, crispy goose skin cracklings, and molten caciocavallo scraped right onto the sandwich. It eats like a cross between a steak sandwich and the best crock of… Read More →
Yellowtail with Miso Sauce, Shiso Butter, Grilled Radishes and Onions By Andrew Zimmern Yellowtail is one of the most forgiving fish you can throw on a grill. It’s a great fish for anyone new to grilling seafood: it has enough fat to stay moist, but a cleaner, flakier texture than salmon. Here, it’s paired with… Read More →
Grilled BBQ Yellowtail Collars with Adobo Glaze By Andrew Zimmern Yellowtail collars are one of the most overlooked, and most delicious, cuts of fish. A quick salt rest firms the flesh and sets you up for a proper char, while this coconut-based glaze—built on Coco López, soy, and vinegar—reduces into something sticky, savory, and just… Read More →
Grilled Bison Kebabs with Flatbread & Herb Salad By Andrew Zimmern A meal built for sharing. This is the way a huge part of the world eats, grilled meat at the center, bright herby salad, charred vegetables, and warm bread to bring it all together. Bison works beautifully here. It’s clean, deeply flavorful, and takes… Read More →
Grilled Fish Puttanesca with Rapini and Garlic Bread By Andrew Zimmern This is the kind of fish recipe that reminds people how much range seafood really has. Bitter greens, a punchy puttanesca, crisp-skinned grilled fish, and garlic bread-style rolls come together into something that feels equal parts Friday fish fry and Saturday dinner party. It… Read More →
Salt Grilled Whole Little Fish with Spinach & Sesame By Andrew Zimmern Cooking whole fish over live fire doesn’t have to be complicated. In fact, it’s one of the simplest and most rewarding ways to do it. This method—skewering small fish and roasting them upright by hot coals—gives you crisp, blistered skin and perfectly tender… Read More →
Grilled Bison Brats with Homemade Spicy Mustard By Andrew Zimmern Lean bison makes a terrific bratwurst, especially when you balance it with pork fat, a warming spice blend, fresh herbs, and a little orange zest for brightness. The homemade mustard is worth the extra time too. It starts sharp and bitter, then mellows after a… Read More →
Suckling Pig Philly-Style with Garlicy Broccoli Rabe and Aged Provolone By Andrew Zimmern A whole roasted suckling pig is already a showstopper, but this version takes its inspiration from the classic Philadelphia roast pork sandwich. The pig is seasoned with a parsley-garlic rub, slow-roasted over live fire until the skin is crisp and the meat… Read More →
Grilled & Braised Three-Cup Pork (San Bei Rou) with Plancha Fried Rice By Andrew Zimmern Smoky grilled pork gets braised in an aromatic three-cup-style sauce with soy, Shaoxing wine, sesame oil, ginger, garlic, dried chiles, cinnamon and star anise, then served over fried rice cooked hot and fast on the plancha. My version leans less… Read More →
My Favorite Clean-Out-the-Fridge Meal By Andrew Zimmern What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. A handful of herbs, some tired vegetables that need saving, maybe a little leftover protein, lots of heat, acid, funk,… Read More →
Introducing Zimm’s I’ve been working with A-Sha, a Taiwanese noodle company that does something very simple, but very right. Their noodles are air-dried, never fried, and that changes everything. The texture, the way they hold sauce, the way they actually eat. We took classic, familiar things—cheesy noodles, peanut butter, noodle bowls—and reworked them with more…
A baked, creamy take on spanakopita By Andrew Zimmern There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden… Read More →
We should all be eating more blue foods. Start with better tuna. By Andrew Zimmern I’ve spent my life chasing great food, and lately I’ve been chasing something else too, food that pulls its weight. Wild Planet’s Pole & Line Caught Skipjack Tuna is a smaller species with a deeper flavor, softer texture, and naturally… Read More →
Join me for a trip of a lifetime! Book Now Japan is one of the most extraordinary food cultures on Earth. This summer, I’m hosting an unforgettable culinary journey through Japan. This isn’t tourism, this is total immersion in Japanese culture and tradition. We begin in Tokyo, one of the greatest food cities in the…
New Year, New Knife Skills! By Andrew Zimmern New Year’s Resolutions DON’T WORK! You know what does work? Patience and PRACTICE. A few minutes at the cutting board every day builds a life skill with real rewards. With practice, cooking stops feeling like a chore and starts feeling easier, calmer, even enjoyable. Meals come together… Read More →
Shop Andrew’s Favorite Things You’ve been asking for my favorite gear for years, so I finally created this handy roundup with all my top picks. From meats and seafood, to woks and knives, spices and sauces, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions…
“This is not just a collection of recipes. It’s a narrative about why seafood matters, how it has sustained cultures for millennia, and why we need to protect and enhance it for generations to come.” —ANDREW ZIMMERN & BARTON SEAVER
The Blue Food Cookbook Tour Schedule
Baltimore-Style Crab Cake Heaven By Andrew Zimmern These are what has commonly been referred to as Baltimore-style crab cakes, which are made with an egg and mayo base that’s absorbed by the cracker crumbs to serve as a binder around the lumps of crab. There is no onion, bell pepper, or other ingredients to interfere… Read More →
Tom Rim By Andrew Zimmern I will gladly bang the same drum as I have throughout this book. Great food is all about contrasts. Here it’s sticky sweet/salty, crunchy/soft, sweet/bitter, hot/room temp …it’s what makes this dish so delicious. The fish sauce caramel vibe is based on a variation of a true Vietnamese caramel sauce/technique… Read More →
This dish is my poster child for simple food. By Andrew Zimmern I’m not sure there is a nicer method and presentation than steaming a fish and plating it on an oval platter or serving it in the dish it was steamed in. This dish is my poster child for simple food. It’s made with… Read More →
Clams are one of my desert island foods. I’ve dug them out of the bays of Long Island Sound since I could walk. This soup reminds me of cold fall and early winter meals at our home out on Long Island. The fennel, chile, and chives are my additions from forty years ago. The rest… Read More →
Mixed Fried Seafood By Andrew Zimmern This dish of mixed fried seafood should be served with lemon and sea salt. Period. Let the flavors of the fish, squid, and shrimp shine through here. When I cook this at home, I serve it as an appetizer or hors d’oeuvre in my kitchen, with my guests bellied… Read More →
I love raw seafood; I love spicy, sour, and tart things; and I love herbs and cucumbers. So it’s no surprise that long ago when I first ventured to coastal Mexico, I fell in love with aguachile, the dressing of seafood with “chile water.” I found a lot of success with recipes of varying kinds.… Read More →
