Instagram Story Viewer

My mother Caren Zimmern and I in 1969.
For some people today is flowers, brunch reservations, bad prosecco and social media tributes written like Hallmark cards. I have to say i am jealous. i never experienced that.

For many people, it is grief and emotional complexity with nowhere to sit down.

Mother’s Day isn’t a national happiness pageant. Life is rarely that tidy. Some mothers are gone. Some children are gone. Some relationships never healed. Some people were raised by women who loved fiercely. Others were raised by women who could not love at all. Some people are desperate to become mothers. Some are trying to survive being one. Some are carrying fresh loss. Some are carrying very old loss that still arrives right on time every May.

Grief changes through the years, It changes altitude. Some years it passes overhead. Some years it sits beside you at the table and eats your lunch.

I miss my own mother’s tiny habits until suddenly they are forgotten. The older I get, the more I understand her humanity. That may be the cruelest part of loss. Wisdom arrives after the person you want to share it with is gone.

Today I’m thinking about everyone for whom this day lands hard.

The motherless.
The estranged.
The exhausted.
The grieving.
The people pretending they are okay because the culture leaves little room for complicated love.

And I’m thinking about my mom. With enormous gratitude. And with the understanding that love does not end when breathing does.

It simply changes its address.

I get this question all the time: where’s the pho? Short answer… there isn’t just one.

There are too many good spots to name them all. That’s the truth. But if you’re asking for a few of my go-tos, here’s a start: Pho Ca Dao. Pho Pasteur. Pho 400. Trieu Chau. All doing it right. All worth your time.

But this isn’t really about a list.

My relationship with this city and a bowl of pho goes deeper than that. Quang’s Deli on Eat Street fed me when I had nothing. No cameras. No crew. Just a guy trying to get through the day and a family who made sure I didn’t go hungry. That kind of generosity stays with you.

Now ask yourself: where do you feel taken care of?

You’ve been putting the wrong sauce on your asparagus.

Everyone reaches for hollandaise. Safe, rich, expected.

But Gribiche? That’s the move. Acid, herbs, capers, cornichons and suddenly, asparagus tastes alive.

And yes, before anyone says anything, I slightly overcooked the eggs in the video. It happens. Kitchens aren’t labs and eggs don’t care about your timeline. The important part is knowing how to recover.

This old-school French sauce never needed reinventing, just someone willing to pay attention. I'm using the @shuncutlery knife to help me glide through my ingredients.

Make it once and you’ll start putting it on everything.

Want the full recipe? Comment "GRIBICHE" and I'll DM it to you.

Superb dinner @platformbyjbf honoring @michelnischan and @wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres @mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives

Superb dinner @platformbyjbf honoring @michelnischan and @wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres @mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives

Superb dinner @platformbyjbf honoring @michelnischan and @wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres @mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives

Superb dinner @platformbyjbf honoring @michelnischan and @wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres @mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives

Superb dinner @platformbyjbf honoring @michelnischan and @wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres @mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives

Superb dinner @platformbyjbf honoring @michelnischan and @wholesomewave with insane food from @nicksonbroadway @roccodispirito @jacquestorres @mrsmaonola @tavel19 … lovely evening celebrating successful food system changes that improve lives

I’ve been quietly working on something special with @ashadrynoodle.

A collaboration rooted in flavor, craftsmanship, and the kind of products that earn permanent space in your kitchen.

The waitlist opens today. Early access comes with a few added perks for those who get there first.

Link in our bios.

#ashadrynoodle #ashazimms #madebyasha #airdriedneverfried

@chefaz a four-time James Beard Award-winning chef and host of Bizarre Foods, built a career through curiosity. As a chef, storyteller, and TV personality, he turned adventurous travel, an exorcism in Ecuador, and a call from Jay Leno’s team into one of food media’s most recognizable brands.

Full episode of the Restaurant Influencers Podcast available on @entrepreneur presented by @toasttab #hospitality #restaurantinfluencers #restaurantindustry

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

You’ve been looking around for the perfect new spring dish to make but haven’t found it yet… until now.

This lineup hits that note from every angle. A spring risotto that rewards patience with every bite. Asparagus carbonara that walks the line between rich and bright. Spanakopita lasagna rolls that feel both familiar and unexpected. Fettuccine primavera that actually tastes like the season. And a spring vegetable barigoule that reminds you how powerful simple technique can be.

This is the kind of food that doesn’t shout. It shows up, does the job, and leaves an impression.

Check out andrewzimmern.com/recipes for more ideas.

What dish am I missing?

Repost from @other98
•
Spirit Airlines CEO Dave Davis refuted the trump administration’s entire narrative before Duffy and Bessent even finished their spin cycle, making clear that spiking fuel costs from trump’s war with Iran were what actually killed the airline, not anything Biden did. The administration’s argument is that the Biden DOJ blocked a proposed JetBlue merger in 2023 and that decision sealed Spirit’s fate. It’s a tidy story, except a Reagan-appointed federal judge was the one who actually killed the merger on antitrust grounds, which is a detail the trump team would prefer you forget.

The reality check gets worse from there. Trump’s own team spent weeks trying to put together a $500 million government bailout before their own lawyers killed it for legal reasons. So the administration that claims to hate government intervention in business was quietly trying to nationalize a budget airline, and failed at that too.

The bigger picture is one the blame game is conveniently drowning out. Spirit is the first major American airline in 25 years to collapse because of financial problems, and it went down in the middle of a war-driven fuel crisis battering the entire industry. Now, Delta is cutting all food and drink service on roughly 450 short-haul flights under 350 miles, starting May 19, framing it as an operational efficiency move. Maybe it is. But when the country’s biggest budget carrier just shut down overnight and a legacy carrier is quietly stripping amenities from economy passengers, it starts to feel less like routine cost management and more like an industry quietly bracing for something worse. First class keeps their drinks, of course.

Cooking up something big…

Stay tuned.

Well to be honest we’ve been cooking it up for 2 years but the drop is coming soon!

@ashadrynoodle

This week’s episode with @chefaz is live! A great conversation about sustainability in the world of food, and how we can work towards a better planet together.

Listen now wherever you get your podcasts!

#drinkingonthejobpod #chefandrewzimmern #thebluefoodcookbook #winepodcast #foodpodcast

2 babies!!! Every year like clockwork. So lucky to see this year after year. Our little does are so cute. There is a large deer family that lives on my property, they sleep here and give birth here. This part never gets old … wow

Some dishes deserve every bit of their reputation.

Birria is one of them. Goat, beef, or lamb slow-cooked in a rich, complex, deeply-spiced chile broth until it collapses under its own weight.

I like to turn it into a torta ahogada. Pile the tender meat into a soft bolillo roll and drench it in the broth. It is unapologetically messy and all the better for it.

And when I’m building layers of flavor, I reach for my @badiaspices spices. Good ingredients make all the difference.

If you want the full recipe, head to andrewzimmern.com/recipes.

What are you cooking this weekend?