I was making a classic take on a version of Chinese three-cup chicken. I had all the stuff I needed except some sweeteners, so I changed some things up and added a can of root beer, skipped the sesame oil and started something new.

bit.ly/3Q2llZw

A few weeks ago I was making my sweet pea risotto for dinner and thought, what about a sweet pea carbonara? It uses one of my in-season spring vegetables and pairs extremely well with guanciale and cheese.

Substack saw this one first – subscribe now! bit.ly/4cWRz2c

Adding ricotta, tomato and basil to ground turkey makes the best, most flavorful turkey burger you’ve ever had. Of course, adding a dash of my Grill Magic @badiaspices blend never hurts either!

bit.ly/3xCSkgC

Pasta with clams is a once-a-weeker in my home, and whether I put it over linguine or any other shape pasta, it doesn’t matter: I can eat it with a spoon.

I first shared this recipe over on my Substack, sign up today for more great recipes!

andrewzimmern.com/recipes/pasta-…

Chocolate bread pudding topped with créme fraiche... I don’t think there’s anything more I need to add.

bit.ly/3WnwR2u

Classic French dishes like this quiche Lorraine are making a comeback, and for good reason.

bit.ly/2yNBHQR

These pork burgers, studded with bold Mexican flavors, are a perfect alternative to the typical beef patty for your future barbecues. bit.ly/49KcB1n

Banana bread, but better: It’s heavier and denser, with a crumb that’s pretty standard on the upper half but denser on the bottom. It’s how I like it. bit.ly/3xDXFUM

Everyone loves pasta. It’s quick, easy and economical. It can also be as elegant as you care to make it, and is universally beloved in every country I can think of.

Here are 12 dishes to add to your pasta repertoire.
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In this riff on the classic French dish, I add beets to a tangy mustard-based dressing for a heartier, vegetal leeks vinaigrette. Serve as is, or crowned with grilled chicken, pork or crumbled feta cheese. bit.ly/3mCPnYg

This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables. bit.ly/3ozfoEi

Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world. bit.ly/3JeiBEu

My episode of Feast + Harmony on Heritage Radio Network is live! Hope you all give it a listen, I had a great time chatting with Christine about my culinary path, self-discovery, and sobriety.

Listen here or wherever you get your podcasts!

heritageradionetwork.org/episode/chefs-…

This dish is so easy and yummy and perfect for any weeknight. I use chicken thighs and fresh Meyer lemons. They make all the difference.

If you make this, send me your pictures and tag me so I can see yours! bit.ly/4aKVsFE

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I love cooking Korean food, especially dishes like japchae, made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a simple seasoning blend of soy sauce, sugar, and toasted sesame oil.
andrewzimmern.com/recipes/japcha…

This apple-raisin crumb cake is so easy to make that my son has better success with it than I do. I think it’s because he follows directions better than me. I use a streusel topping because I am obsessed with streusel and it tastes so great on this cake. bit.ly/365GD2g

These little menietti dumplings are my new favorite recipe. I can’t stop making them. These little gems are from Liguria and are typically served in a broth with a little vegetable. I added some shaved Parmesan and was off and running. bit.ly/2SgeNIJ

This vegetable hash is bursting with fresh spring ingredients. It’s exactly what I’m craving in April, when ramps, morels and fava beans hit the local market. You can eat this with grilled meat or poultry – or one of my favorite pairings, poached eggs. bit.ly/3yv06Yx

Sauce Chien is a bright, sour, spicy, garlicky salsa that originated in the West Indies and it’s a perfect accompaniment for any grilled meat.

bit.ly/3qlDWFU