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"Bizarre Foods" host Andrew Zimmern #ditlo photography by Marco Franchina #chef #foodie #knives #blackandwhite

"Bizarre Foods" host Andrew Zimmern #ditlo photography by Marco Franchina #chef #foodie #knives #blackandwhite

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Squash #Gnocchi with Brown Butter & Sage: This classic northern-Italian combo of sage-Parmesan-gnocchi-brown-butter is one of my top five desert-island dishes. #recipe

Squash #Gnocchi with Brown Butter & Sage: This classic northern-Italian combo of sage-Parmesan-gnocchi-brown-butter is one of my top five desert-island dishes. #recipe

Miss Myra’s Banana Pudding This looks good. I like meringue on banana pudding but some people prefer whipped cream.

Miss Myra's Banana Pudding

Miss Myra’s Banana Pudding This looks good. I like meringue on banana pudding but some people prefer whipped cream.

Chef Andrew Zimmern showed off caviar on potato chips from his Andrew Zimmern's Canteen concept. The dish was served in the V.I.P. green room area for the Best New Chefs honorees.

Chef Andrew Zimmern showed off caviar on potato chips from his Andrew Zimmern's Canteen concept. The dish was served in the V.I.P. green room area for the Best New Chefs honorees.

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

Andrew Zimmern's Corned Beef with Bourbon-Molasses Glaze | Get into the spirit of St. Paddy’s Day with Andrew Zimmern’s crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time—about a week—and room in your fridge.) The results are out of this world.

This Jello salad looks so good! Love Andrew Zimmern and his recipes. Perfect for a potluck—it serves a crowd!

This Jello salad looks so good! Love Andrew Zimmern and his recipes. Perfect for a potluck—it serves a crowd!

Download Andrew Zimmern’s Guide to Better Burgers. It’s time to take your burgers to the next level. Think you make the best burgers on the block? There’s always room for improvement. Sign up for my newsletter and receive my free guide for building a better burger, including exclusive recipes and tips for grilling, griddling and grinding your own beef blend.

Download Andrew Zimmern’s Guide to Better Burgers. It’s time to take your burgers to the next level. Think you make the best burgers on the block? There’s always room for improvement. Sign up for my newsletter and receive my free guide for building a better burger, including exclusive recipes and tips for grilling, griddling and grinding your own beef blend.

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