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Andrew Zimmern
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Andrew Zimmern

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Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.
Experiencing Food, Sharing Culture
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Looks good
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This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa, guacamole and plenty of rice.
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must try.
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This recipe is obviously inspired by the classic Vietnamese summer roll, by way of Senegal.
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And here's another one I'm going to love to and would love 2 try things you try on the show
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The best thing I ate last week was a simple taco plate at Pineda’s on East Lake Street in Minneapolis. I was shooting a pilot for a new series we’re developing for Travel Channel and I had a 10 minute break. Realizing I was a block away, I ran in the rain to Pineda and chowed down on two carnitas tacos and two chicken chipotle tacos. Everything was simply beyond perfect, from the corn masa tortillas crisped in lard on the griddle to the home spun fillings with a simple cilantro and onion garnish. And naturally, I had to wash it all down with a Jarrito’s Tamarindo.
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Rico
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This pasta dish with asparagus-pistachio pesto is from my days as a chef at Café Un Deux Trois in the 1990s. I’ve made this recipe for hungry crowds ever since with amazing results.
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Ju the e ls
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One pound of beef is plenty for four when it’s served with this generous herb and green onion salad.
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Love Thai food. Especially Nam Tok Nuea🍜
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I love paella. I often do mine on my grill, over cherry and hickory hardwood coals. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan. http://bit.ly/1FGl8kb
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Andrew, don't know if you read the comments but just saw your bucket list episode on Minneapolis and I was moved beyond words. You being of Jewish decent and sharing a prayer with a Muslim man restores my faith in humanity. You my friend are an awesome man!!
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This is my go-to recipe for fresh-caught trout.
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I have been wanting to try making a trout stuffed with blue cheese stuffing. Thinking of using St. Agur's for the cheese.
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I sit down with Disruption Mag to discuss seven things that’ll change the way you think about cooking, from tasting your food at every stage of the process to practicing the correct ways to cut your ingredients.
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I like to know more I'm been following your progams since it started in here in South Africa with out fail not missed one just watched the repeat of Croatia need sum contacts due to I'm working on going there. Regards John

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The best gift you can give your dad on Father’s Day is a delicious homemade meal. Here are 12 recipes to inspire you to fire up the grill, from flank steak with chimichurri sauce to Dr Pepper-brined smoked turkey legs.
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Ñ5 b 
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I love paella. I often do mine on my grill, over cherry and hickory hardwood coals. The crust develops superbly, while the aroma and flavor of the fire convect into the open pan.
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Love it
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I love to serve this classic fried chicken recipe with crispy twice-fried shallots and homemade bread and butter pickles. It’s a winning combination your whole family will love.
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Mmm mmm............
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The Official Google+ Page of Andrew Zimmern
Introduction

Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, teacher and is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew ZimmernAndrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir. From world class restaurants to street carts and jungle markets, it’s all about discovering and sharing the authentic experience as a way to interpret the way we live our lives so we can make better choices for our future.

In May 2012, Zimmern won the prestigious James Beard Award for “Best Television Program On Location.” He previously won a Beard Award for “Best TV Food Personality” in 2010.  His MSN.com web-series, Toyota’s Appetite for Life, received an Effie in 2010. Bizarre Foods also took home two CableFax awards in 2009, one for “Best Television Program: Food,” another for “Best Online Extras” for Andrew’s Travel Channel web-series, Bizarre Foods in the Kitchen.

Zimmern is a contributing editor at Food & Wine magazine, an award-winning monthly columnist at Mpls.St.Paul Magazine and a senior editor at Delta’s Sky magazine. As a freelance journalist, his work has appeared in numerous national and international publications. Andrew is the author of The Bizarre Truth, and Andrew Zimmern’s Bizarre World of Food published by Broadway Books/Random House. Feiwel & Friends is publishing Andrew Zimmern’s Field Guide to Food in the fall of 2012.

Andrew has served as a corporate and product spokesperson for Target, Cascal, Pepto Bismol, Toyota, General Mills, Proctor & Gamble, and Travel Leaders. Recently, Zimmern joined Babson College as Entrepreneur in Residence at the Lewis School through the spring of 2013. He is also a board member of Services for the Underserved in New York City.

He resides in Minneapolis, Minnesota with his wife Rishia, son Noah and several un-eaten pets.

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