Andrew Zimmern

Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen.

26/06/2026

Crawfish season in Louisiana is one of my favorite times to eat.

I’ve spent years eating crawfish across the state, and the truth is there are simply too many great places to fit into one video. Consider these a few of my go-to spots, not a definitive list.

That’s the beauty of Louisiana. Incredible crawfish can be found everywhere, from legendary institutions to local gems that have been feeding their communities for generations.

If I left out your favorite spot, tell me about it in the comments. I’m always looking for my next great crawfish meal.

24/06/2026

This is what peak-season corn is for.

Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best.

A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery-KAI USA Ltd. knives. And a dusting of my Mexican Seasoning from Badia Spices, Inc. adds just the right finish.

Fresh corn does the heavy lifting here. Everything else just gets out of the way.

Want the free recipe? Check out the link in my bio.

23/06/2026

I don't keep many shortcuts in my kitchen. These noodles earned a spot.

That’s exactly why I teamed up with A-Sha Dry Noodle USA to create these Vermont White Cheddar Noodles. Rich, sharp cheddar flavor, perfectly chewy noodles, and ready in minutes. They’re the kind of comfort food I grew up loving, reimagined with the quality and texture that A-Sha does better than anyone.

Eat them straight from the bowl, add crispy bacon and breadcrumbs, or wait until you see what happens when we turn them into loaded baked potato noodles.

This is comfort food done right.

Grab a box of my Vermont White Cheddar Noodles at your local Target

22/06/2026

This is the kind of trip that changes how you see the world.

Next May, I’m hosting an intimate culinary safari through South Africa for a very limited group of travelers.

We’ll begin in Cape Town at Ellerman House, with sweeping ocean views, one of the country’s great private art collections, coastal foraging and food experiences you simply can’t recreate on your own.

In the Cape Winelands, we’ll stay at Leeu Estates in Franschhoek, surrounded by vineyards, mountain views, private tastings and world-class dining.

The journey ends at Sabi Sabi Earth Lodge, one of the most spectacular safari lodges in Africa. Big Five game drives, private plunge pools, open-air dinners, impeccable hospitality and the rare feeling of being immersed in the bush without giving up an ounce of comfort.

This is not a standard safari. This isn’t a tour. It’s South Africa through food, wine, wildlife, culture and access, with every detail thoughtfully curated by Ker & Downey Africa and Heidi Ladell Collective.

Want to join me? Check out the link in my bio.

19/06/2026

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 goes a little off the rails in the best possible way.

Oklahoma onion burger energy. French dip attitude. French onion soup soul. Melty Gruyère, crispy onion strings, and a rich onion-beef jus for dipping.

Call it the French French French French Burger.

Want the recipe? Check the link in my bio.

17/06/2026

Crispy Cantonese noodles are one of those restaurant dishes people love ordering and almost never make at home.

That should change.

There are few dishes that deliver texture quite like a great plate of pan-fried noodles. A golden, crackling noodle cake topped with shrimp, chicken, mushrooms and greens. Crispy on the outside, tender in the center. Sauce that settles into the noodles just enough without stealing the crunch.

Trust me, once you master this recipe, you'll be making it on repeat.

Want the recipe? Check out the link in my bio.

What’s one dish you always order out but wish you made more at home?

This World Refugee Day, I'm asking you to choose compassion.We live in a world that too often limits empathy to people w...
16/06/2026

This World Refugee Day, I'm asking you to choose compassion.

We live in a world that too often limits empathy to people who look like us, live near us, or share our experiences. I believe we can do better. Our humanity is measured by how we care for one another, especially those facing unimaginable challenges.

I'm proud to support Alight and their work alongside refugees around the world. If you'd like to help, check out the limited-edition t-shirts, totes, and hats through the link in my bio. Every purchase supports Alight's mission and the communities they serve.

Let's show up for our neighbors, wherever they are.

16/06/2026

One of the best parts of this job is getting to learn from friends.

Over the last month, my mailbox has been overflowing with new cookbooks from some incredibly talented chefs, writers, restaurateurs, and storytellers.This stack covers everything from blue foods and backyard barbecue to family traditions passed down through generations, and I've loved every minute of it.

seasonal napkins, plate set, and apron created by Michael D. Symon
AMMAZZA! Culinary Adventures from New York to Italy and Back Again written by Hillary Sterling
Nothing Matters But Delicious: A Radically Honest Cookbook written by Greg Baxtrom
A Kitchen on Goose Cove: Recipes from the Heart of Maine written by Devin Finigan
La Copine: New California Cooking from an Oasis in the Desert written by Ben Mims, Claire Wadsworth, and Nikki Hill
The Flavor of Fire: Recipes for Grilling & Smoking with Southern Flair written by Kelsey Bernard Clark
The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes written by Saeng Douangdara
A House in the Lebanese Mountains: Recipes and Stories from Beit Trad written by Sarah Trad
Unreasonable Hospitality: The Field Guide written by Will Guidara
Down South + East: A Chinese American Cookbook written by Hugh Amano and Ron Tsu
Service Ready: A Story of Love, Restaurants, and the Power of Hospitality written by Molly Irani
Jacques Pépin Complete Techniques 50th Anniversary Edition: A Culinary Master Class from the Legendary Teacher written by Jacques Pépin
Cooking from Scratch: A Careful Selection of Useful Recipes written by Toya Boudy
My Greek Mom's Recipes: She Died. I Wrote This Cookbook. written by Gus Constantellis
Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes written by Adeena Sussman
Retro Recipes: Vintage Dishes with a Modern Twist written by Bobby Hicks
Cooking the Borderlands: Spice and Smoke Between Mexico and the States written by Claudette Zepeda

If you want to check out the full list and my thoughts on each book, check out the link in my bio.

Which cookbook has inspired you lately?

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