The Best of Andrew Zimmern | Food & Wine Recipes

Over the years, Andrew Zimmern has developed a collection of recipes great for any occasion. From potato latkes to duck a l'orange, the James Beard Award-Winning chef has no shortage of excellent recipes.

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Find the recipes below:

Killer Potato Latkes
Ingredients
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks Sea salt 2 pounds baking potatoes 1 large onion, finely diced 2 large eggs, lightly beaten 1 cup matzo meal 1/2 teaspoon freshly ground white pepper Vegetable oil, for frying Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving

Cioppino with Mussels
Ingredients
TOMATO BROTH
3 tablespoons extra-virgin olive oil 1 large shallot, minced 6 garlic cloves, halved 1/3 cup loosely packed basil leaves, torn 4 pints cherry tomatoes (about 2 pounds), halved 1 1/2 cups dry white wine Three 14.5-ounce cans whole tomatoes Salt
CIOPPINO
1/4 cup extra-virgin olive oil 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise 1/2 fennel bulb, finely chopped 1/2 cup thinly sliced young celery leaves 4 oregano sprigs 1/2 teaspoon crushed red pepper 1 pound littleneck clams, scrubbed 2 pounds mussels, scrubbed 1 pound large shrimp, shelled and deveined Four 3-ounce skinless red snapper fillets Salt Flat-leaf parsley leaves, for garnish Toasted baguette slices, for serving

Cold Cucumber Soup with Yogurt and Dill
Ingredients
2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped 1 1/2 cups plain Greek yogurt 3 tablespoons fresh lemon juice 1 small shallot, chopped 1 garlic clove 1/3 cup loosely packed dill 1/4 cup loosely packed flat-leaf parsley leaves 2 tablespoons loosely packed tarragon leaves 1/4 cup olive oil, plus more for drizzling Salt Fresh ground white pepper 1/2 red onion, finely chopped

Duck à l'Orange
Ingredients
DUCK
4 star anise 2 tablespoons caraway seeds 1 quart fresh orange juice Two 5-pound Pekin (Long Island) ducklings
SAUCE
1/4 cup sugar 1 teaspoon fresh lemon juice 4 cups duck stock, veal stock, chicken stock or low-sodium chicken broth 1 cup fresh orange juice 1/4 cup Grand Marnier 1 shallot, minced 2 teaspoons finely grated orange zest 6 whole cloves 1 cinnamon stick Sherry vinegar Sea salt

Creamy Lemon Pasta
Ingredients
4 quart water 2 tablespoon plus 3/4 teaspoon kosher salt 3/4 cup extra-virgin olive oil 1 tablespoon Meyer lemon zest 1 teaspoon honey 3 medium shallots, minced (about 1/2 cup) 1 cup heavy cream 1 pound dried fettuccine 2 tablespoon fresh Meyer lemon juice 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1/2 teaspoon freshly ground black pepper, for garnish 1/3 cup Meyer lemon supremes, for garnish

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The Best of Andrew Zimmern | Food & Wine Recipes

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