Bizarre Foods with Andrew Zimmern: Shanghai
42:02
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Bizarre Foods with Andrew Zimmern: Shanghai
Sep 17, 2023
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Bizarre Foods with Andrew Zimmern: Peruvian Amazon: Giant Rodents
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Bizarre Foods with Andrew Zimmern: Peruvian Amazon: Giant Rodents
Oct 11, 2023
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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
2:58
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
FacebookAndrew Zimmern
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
6:30
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
FacebookAndrew Zimmern
‘Bizarre Foods’ TV host Andrew Zimmern apologises for mocking ‘horses**t’ Chinese restaurants in US Midwest
‘Bizarre Foods’ TV host Andrew Zimmern apologises for mocking ‘horses**t’ Chinese restaurants in US Midwest
Nov 27, 2018
South China Morning PostTribune News Service
This classic Vietnamese street food is packed with flavor, texture and stunning color. I promise it’s easier to make at home than you think... plus it’s gluten- and dairy-free. In this video, I'm using a nakiri to julienne and chiffonade a full range of vegetables, and showing you the best technique to use while cutting. Click the link in my bio for the full written recipe and leave me a comment if you try this one out! | Andrew Zimmern
1:34
This classic Vietnamese street food is packed with flavor, texture and stunning color. I promise it’s easier to make at home than you think... plus it’s gluten- and dairy-free. In this video, I'm using a nakiri to julienne and chiffonade a full range of vegetables, and showing you the best technique to use while cutting. Click the link in my bio for the full written recipe and leave me a comment if you try this one out! | Andrew Zimmern
3.9K viewsOct 26, 2023
FacebookAndrew Zimmern
Andrew Zimmern's Chinese Chicken Wings on The Best Thing I Ever Made | Bizarre Foods
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Andrew Zimmern's Chinese Chicken Wings on The Best Thing I Ever Made | Bizarre Foods
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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
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FacebookAndrew Zimmern
1:02
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
FacebookAndrew Zimmern
1:19
How to make: Bò Tái Chanh (Vietnamese rare beef salad)🥗 It’s one of my favorite dishes of the summer. Perfect in every way. Sour, salty, bitter, sweet, crunchy, rich, acidic, crisp. All these contrasting and complimentary flavors are what make Southeast Asian food so popular. It’s a recipe you can make at home OR experience with me on a once in a lifetime trip through Vietnam next spring 🇻🇳 Find out more and get the recipe at my Substack link in bio🔗 | Andrew Zimmern
2.8K views11 months ago
FacebookAndrew Zimmern
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[WEBISODE] Andrew Zimmern's Journy to Taiwan
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