Pan-charred stuffed cheesy peppers make a delicious taco filling, and the charred peppers retain their vegetal quality while the other ingredients create a burst of flavors.

Add a dash of my Badia Mexican Fiesta Seasoning for a tastebud explosion!

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The breadth and depth of Mexico’s culinary traditions are unrivaled. If you are looking for some Mexican-inspired recipes check out this guide with some of my favorites!

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In case you're feeling inspired this weekend, I'd recommend this grilled prawn with recado and tomatillo salsa recipe! #CincoDeMayo

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Homemade tortillas are on a whole other level from their store-bought siblings, especially when you mix them with bacon fat and fresh scallion.

They're fun to make, simple, and pair perfectly with grilled lamb and fresh tomatillo salsa Thx Rene Ortiz for teaching me this one…

Join me in Sicily for the trip of a lifetime!

My friends at Modern Adventure and I have curated an amazing, hyperlocal trip, where we’ll eat street food together in Ballaro market, stroll historical sites, wine, dine and get to some amazing restaurants.

This is the first time…

I’ll be at #GlobalCitizenNOW to join in conversation about how we can drive action to end extreme poverty, and YOU can join in too.

Learn more about Global Citizen ⭕'s action summit, and bookmark the website to watch on May 1-2: glblctzn.co/e/GC-NOW-24

I’ve been making versions of this shrimp toast recipe for years.To my surprise I have never ever made them “covered” with two pieces of bread around the shrimp mixture, but recently I thought, 'Why not?'

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This summery grilled sweet onion salad not only looks beautiful, but it’s also a cinch to put together—especially if you already have the grill fired up for a barbecue.

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Pork and seafood of any kind have an affinity for one another that is a glory to behold, which is why this pasta with spicy sausage and clams is a go-to weeknight dinner for me.

I love sharing recipes via my newsletter, subscribe at the link in my bio!

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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.

If you need a quick, well-seasoned rub for your proteins, I recommend my Badia Grill Magic Spices. Available on my website!

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I love angel food cake, it’s the dessert I’d always request on my July 4th birthday.

This classic recipe is super moist, airy, and just heavenly served with fluffy whipped cream and fresh berries.

Get ready for summer with more recipes on my website! andrewzimmern.com/recipes/angel-…

Dressed with lemon juice, Banyuls vinegar, earthy capers and fresh herbs, this flavorful salad is one of my go-to side dishes all year round. It makes great leftovers as well.

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After much experimentation, I found that using three types of sweeteners ultimately creates my idea of the perfect cookie—a balance of crispy, chewy and soft.

Watch my full method over on my YouTube channel and subscribe so you never miss a recipe!

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In Cuba for the last 50 years, serving lobster was illegal in restaurants or home kitchens taking in guests. Locals found a way around the law by calling them chicken of the sea on menus. For more delicous, global recipes, subscribe to my Substack!

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This easy salmon tartar seasoned with a little Meyer lemon juice, dijon mustard and smoked paprika makes a lovely light lunch or appetizer. As with all tartares, use the best salmon you can get your hands on.

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It’s springtime and asparagus is abundant in the markets. More often than not, I simply toss asparagus with a little olive oil and char it under the broiler or on the grill. Jazz it up however you like – perhaps with one of my Badia spices.

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In this recipe, I’ve turned the craveable flavors of a classic Vietnamese banh mi sandwich into a show stopping burger—a ground pork patty chock full of vegetables, herbs and aromatics, griddled and served on a bun with a schmear of spicy mayo and pâté.

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Ever since my dad introduced me to clams as a kid, I was hooked. I like to steam these clams with wine, garlic and herbs (“a la mariniere” or in the style of the sailor) and serve bowls of them with lots of crusty bread to dip in the broth. bit.ly/4axk8lo

This is a great recipe for the hobbyist cooks out there: ricotta cheese. It’s easy to make, and there are so many ways to use it in your kitchen. Remember, this is cheese, so you can season it any way you like. Use my Badia spices if you need inspiration! bit.ly/3U0Seqm