July 27, 2026

Hi, everyone!

What I enjoy most about summer cooking is that it's truly a time to let ingredients speak for themselves. This pasta is exactly that. Sweet lump crabmeat, peak-season zucchini, fragrant herbs, and a touch of citrus are all you need for an elegant, simple meal that tastes worthy of your favorite restaurant.

Every bite has the sweetness of the crab, a touch of heat from fresh habanero and red pepper flakes (feel free to adjust the amounts), and the much-needed brightness from lemon and a combination of basil, dill, and parsley.

Whether you're hosting friends for dinner outdoors or looking for a way to make the most of your farmers market haul, these flavors are unmistakably summer. Pair this dish with a crisp white wine, and cheers to more easy summer evenings with delicious food and good company.

Crab Spaghetti with Zucchini and Basil

INGREDIENTS

Serves 6

INSTRUCTIONS

1. Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.

2. Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.

3. Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.

Recipe Pro-Tips

• Treat the crab gently. Fold the jumbo lump crab into the sauce after turning off the heat. This keeps the delicate pieces intact and prevents the crab from becoming dry or rubbery.

• Don't overcook the zucchini. Sauté it just until lightly browned but still slightly firm.

• Adding the final butter and a drizzle of extra-virgin olive oil at the end once the heat is off creates a glossy sauce that coats the spaghetti nicely without breaking.

Equipment Used

• Large stockpot

• Colander

• Large skillet or sauté pan

• Chef's knife

• Cutting board

• Microplane or fine grater

• Measuring cups

• Measuring spoons

• Wooden spoon or silicone spatula

• Tongs

• Serving bowl or large platter

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News & Events

• NEW PRODUCT: Zakarian Food Chopper on QVC

• SELLING FAST: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

NEW BOOK: Pre-Order Today

A Return to Real Food

In my new book, Original Food, I challenge the processed food culture that has dominated American eating for decades. Drawing on my experience leading acclaimed restaurants over the years, I share a research-based approach to wellness through what I call “original food”: whole, local, and minimally processed ingredients that nourish the body and elevate everyday life.

Book Release Date: October 27, 2026

QVC Customer Choice Awards

We’re Nominated!

The QVC Customer Choice Food Awards are here, and we're honored that the Geoffrey Zakarian wines have once again been nominated for Best Wine!

Our wines have been a customer favorite for years, and we're so grateful for your continued support. If you've enjoyed a bottle or two, we'd love your vote.

Thank you for helping us celebrate another exciting year!

June 23, 2026

Hi, everyone!

A fried clam sandwich is one of my all-time favorite summer meals. Growing up in Massachusetts, I ate them whenever I had the chance, and to this day, they instantly transport me back to the New England coast.

The key to a great fried clam sandwich is starting with great clams. Soft-shell clams, also known as steamers, have the perfect texture and briny flavor for the job. I recommend asking your fishmonger to shuck them for you, or buying them jarred if you can find them.

In this recipe, vinegar is absolutely essential. It keeps the fried clams from feeling too rich or heavy and brightens each bite until the very end. I fry pickled chili peppers along with the clams and add more pickles into the sauce; then dress the shredded lettuce with a touch of salt and vinegar. Those small pro-moves make all the difference!

Whether you're planning your July 4th menu or simply craving the perfect summer lunch or dinner, this fried clam sandwich has everything you’re looking for: crunch, freshness, and a true taste of summer.

Buttermilk Fried Clam Roll with Spicy Pickle Dressing

INGREDIENTS

Makes 4 rolls

INSTRUCTIONS

1. For the clams and peppers: Put the clams and peppers in a bowl, add the buttermilk and let soak, refrigerated, for at least 8 hours or overnight.

2. For the sauce: Combine the mayonnaise, pickles, lemon juice, capers and parsley in a bowl. Season with salt and pepper.

3. For the sandwiches: Heat the oil in a large, deep, straight-sided pot until a deep-frying thermometer registers 360 degrees F. Line a plate with paper towels.

4. Combine the cornmeal, flour, Parmesan, garlic powder and paprika in a shallow dish. Season with salt and pepper.

5. Using a slotted spoon, scoop the clams and peppers out of the buttermilk, leaving the excess behind. Toss in the flour-cheese mixture to evenly coat.

6. Fry the clams and peppers in the hot oil until golden brown, about 2 minutes. Drain on the towel-lined plate and season immediately with salt and pepper.

7. Heat a griddle or skillet over medium heat. Slice the buns in half lengthwise and butter the cut sides. Cook the buns butter-side down until toasted.

8. In a bowl, toss the shredded lettuce with a bit of salt and the vinegar.

9. Spread the sauce on both sides of the buns and top with lettuce, fried clams and peppers.

Recipe Pro-Tips

• If possible, complete Steps 1 and 2 the night before if you're serving these for lunch, or early that morning if you're serving them for dinner. Steps 3–9 should be completed just before serving.

• If needed, you can keep the clams and peppers hot and crispy in a 200°F oven while you toast the buns.

• Don't be shy with the salt and pepper. Taste one of the fried clams after seasoning them and add more salt as needed.

Equipment Used

• Chef's knife

• Cutting board

• Measuring cups and spoons

• Small, medium and large bowls

• Large Dutch oven or deep, straight-sided pot

• Deep-fry thermometer

• Shallow dredging dish

• Slotted spoon or spider

• Paper towel-lined plate or wire rack

• Griddle or large skillet

• Tongs

• Rubber spatula or mixing spoon

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News & Events

• TRENDING VIDEO: Charred Chicken with Caramelized Lemon and Sesame 🔥

• NEW PRODUCT: Zakarian Food Chopper on QVC

• SELLING FAST: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

NEW BOOK: Pre-Order and Save 25%

A Return to Real Food

In my new book, Original Food, I challenge the processed food culture that has dominated American eating for decades. Drawing on my experience leading acclaimed restaurants over the years, I share a research-based approach to wellness through what I call “original food”: whole, local, and minimally processed ingredients that nourish the body and elevate everyday life.

For a limited time, Barnes & Noble is offering B&N Rewards Members (membership is free) 25% off all pre-orders and Premium Members an additional 10% off from June 23–26 with code PREORDER25.

Book Release Date: October 27, 2026

May 22, 2026

Hi, everyone!

If you’re welcoming summer with a festive Memorial Day meal and still deciding what to serve, this classic blueberry pie is hard to beat.

Blueberry pie is nostalgic and simple in appearance, but requires enough effort that it feels positively worthy of any special occasion. For this recipe, I focused on building the fullest, richest flavor possible, starting with an all-butter crust and a filling generously scented with cinnamon, vanilla, and fresh lemon zest.

Each of these accompanying ingredients allow the blueberries to shine and creates the most mouthwatering, perfect bite of pie you can imagine. The result is a beautifully crisp crust and a filling that’s rich, vibrant, and bursting with blueberry flavor.

Once the pie has cooled completely, I sometimes refrigerate it for a couple of hours before serving. This is an optional step that gives the filling time to fully set, making it easier to slice cleanly. Before serving, let the pie come back to room temperature for the best flavor and texture.

Blueberry Pie

INGREDIENTS

Serves 8-10

INSTRUCTIONS

1. For the crust: Cut the butter into rough 1/2-inch to 1-inch cubes. Place in the freezer for 10 minutes.

2. To make the dough in a food processor: In the bowl of a food processor, add the flour, granulated sugar and salt. Pulse to combine. Add the cubes of butter and pulse a few times more, until the butter pieces are about the size of a blueberry.

3. In a small bowl or glass measuring cup, combine the milk and egg yolk. Add the mixture to the food processor and pulse a few times. If the mixture looks dry, add more milk 1 tablespoon at a time. I have added up to 3 tablespoons more of milk.

4. To make the dough by hand: In a large bowl, combine the flour, granulated sugar and salt. Add the cold butter cubes and use a pastry cutter to combine with the flour until the butter pieces are about the size of blueberries. Add the milk and egg yolk and stir until just combined, adding more milk as needed. The dough should just hold together when you pinch it between your hands.

5. Once the dough has just come together, drop it onto a lightly floured surface and use your hands to form the dough and divide into 2 equal pieces.

6. Form each half into a round that is about 1/2 inch thick and smooth the edges as much as possible; this will make rolling the dough out a bit easier later. Wrap each dough round in plastic wrap and refrigerate for at least 1 hour or up to 2 days. It can be frozen at this point and will last for up to 2 months.

7. On a lightly floured surface, roll out one disk of dough into a 1/8-inch-thick round. You might find it helpful to let it sit out of the fridge for a few minutes to soften, depending on how long it has been chilling. Work quickly or the dough will begin to stick. Add more flour to your surface as needed.

8. Using a rolling pin, lift the dough and center it into a 9-inch pie pan. Trim the edges and leave about a 1/2 inch of overhang. Place in the fridge to chill while you make the filling.

9. For the filling: Position an oven rack in the lower third of the oven and place a baking sheet in the oven. Preheat the oven to 425ºF.

10. In a large bowl, stir together the granulated sugar, flour, cornstarch, cinnamon and sea salt. Add the blueberries and toss them to coat fully in the sugar mixture. Add the honey, lemon zest, lemon juice and vanilla extract. Stir to combine. Put the filling in the prepared pie dish.

11. Roll out the second disk into a 1/8-inch-thick round. Using your rolling pin, lift the crust and place it over the blueberry filling. Trim the edges and tuck them under the edges of the bottom crust. Use your fingers or a fork to crimp and seal the edges. Place the pie in the freezer for 15 to 20 minutes.

12. Remove the pie from the freezer. In a small bowl, whisk the egg and brush it on the top of the crust using a pastry brush. Sprinkle the top evenly with the turbinado sugar. Place the pie on the preheated baking sheet and bake for 15 minutes. If the crust is already significantly browned at this point, use aluminum foil to tent the edges. Then, reduce the oven temperature to 375ºF and bake until the filling is bubbling, and the crust is evenly browned, about 1 hour.

13. Remove from the oven and allow to cool completely, 6 to 8 hours. I recommend chilling the pie in the fridge for 2 more hours, then bringing the pie back to room temperature before serving with ice cream.

Recipe Pro-Tips

• Make the pie crust a day or even two days in advance to cut down on prep time the day you bake.

• Plan ahead and read through the recipe completely before you begin so you can allow enough time for resting, baking, and cooling.

• When working with chilled dough, move quickly. As the dough warms up, it can become sticky and more likely to tear.

• After rinsing the blueberries, dry them thoroughly before making the filling. Excess moisture can make the filling to loose after baking.

Equipment Used

• 9-inch pie pan

• Food processor (if not making dough by hand)

• Pastry cutter (if making dough by hand)

• Large mixing bowl

• Small bowl

• Measuring cups and measuring spoons

• Rolling pin

• Pastry brush

• Baking sheet

• Plastic wrap

• Cooling rack

• Bench scraper or dough scraper

• Citrus zester or microplane

• Juicer or reamer for lemon juice

• Sharp knife or kitchen shears for trimming dough

• Rubber spatula or wooden spoon

• Whisk

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News & Events

• TRENDING VIDEO: The Best Guacamole 🔥

• BEST SELLER: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• KITCHEN REFRESH: We’ve partnered with Blendtec to bring you a powerful professional-grade blender! Shop here.

New Book Coming Soon!

A Return to Real Food

In my new book, Original Food, I challenge the processed food culture that has dominated American eating for decades. Drawing on my experience leading acclaimed restaurants including Town, Country, and The Lambs Club, I share a research-based approach to wellness through what I call “original food”—whole, local, and minimally processed ingredients that nourish the body and elevate everyday life.

Available NOW for Pre-Order!

Release Date: October 27, 2026

March 31, 2026

Hi, everyone!

If you’re planning a special Easter meal and still deciding what to make, look no further than my Olive and Date-Stuffed Pork Loin. With just 10 ingredients (not including salt and pepper), you’ll have a show-stopping entrée that everyone will rave about.

Pork is perfect for spring. It pairs beautifully with bright green salads, roasted vegetables finished with crushed pistachios and fresh herbs, or a simple starch like crispy roasted potatoes or rice pilaf. The options are endless.

I love this recipe because it brings together Middle Eastern spices and fruit. Pork naturally pairs well with sweetness (think apples or honey), but dates are an underrated star in this dish.

Be sure to keep the fat on the pork loin. I like to score it in a diamond pattern before seasoning, just as you would a ham. Serve it with the pan juices, or use them to make a simple sauce if you prefer.

Wishing you all a wonderful Easter with friends and family.

Olive and Date-Stuffed Pork Loin

INGREDIENTS

Serves 6-8

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.

2. Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). You can ask your butcher to do this as well at the store. The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.

3. In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.

4. Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. If you can’t fit all of the filling, freeze it and reserve for another use.

5. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.

6. Put the loin on a roasting rack in a pan and season with salt, pepper and a bit more za'atar. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.

Recipe Pro-Tips

• The stuffing mixture in step three can be prepared a day in advance and stored in the refrigerator.

• I love using a digital thermometer with a wire probe extension cord. This allows you to keep the probe inserted while the pork is in the oven and keep an eye on the temperature the entire time.

• Use a sharp, non-serrated chef’s knife or carving knife when slicing the pork. A serrated knife will tear the meat.

Equipment Used

• Sharp chef’s knife or carving knife

• Cutting board

• Medium mixing bowl

• Spoon or spatula

• Butcher’s twine

• Kitchen scissors or knife

• Roasting pan

• Roasting rack

• Instant-read thermometer

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News & Events

• TRENDING VIDEO: Classic Chicken Pot Pie 🔥

• SELLING FAST: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• KITCHEN REFRESH: We’ve partnered with Blendtec to bring you a powerful professional-grade blender! Shop here.

New Book Coming Soon!

A Return to Real Food

In my new book, Original Food, I challenge the processed food culture that has dominated American eating for decades. Drawing on my experience leading acclaimed restaurants including Town, Country, and The Lambs Club, I share a research-based approach to wellness through what I call “original food”—whole, local, and minimally processed ingredients that nourish the body and elevate everyday life.

Available NOW for Pre-Order!

Release Date: October 27, 2026

Easter Dessert, Done!

Fan-Favorite Orange Olive Oil Cake

Each cake is hand-baked using my signature Orange Extra Virgin Olive Oil, so I know you will enjoy the fresh orange flavor and the rich texture as much as I do. For the ultimate Easter dessert experience, serve with powdered sugar, vanilla ice cream, or mascarpone whipped cream.

A Return to Real Food: Introducing Original Food by Geoffrey Zakarian

In my new book, Original Food, I challenge the processed food culture that has dominated American eating for decades. Drawing on my experience leading acclaimed restaurants including Town, Country, and The Lambs Club, I share a research-based approach to wellness through what I call “original food”—whole, local, and minimally processed ingredients that nourish the body and elevate everyday life.

Equal parts culinary storytelling and practical guide, I weave together more than 20 new recipes with my best tips, techniques, and strategies to help transform the way you shop, cook, and eat. At its core, Original Food is about returning to what’s real.

It’s not about strict diets or fleeting trends; it’s about building a sustainable, enjoyable relationship with food that supports long-term health, energy, and longevity. This book is designed to meet you where you are, whether you're a seasoned home cook or simply looking to make more intentional choices in the kitchen.

Available NOW for Pre-Order!

Release Date: October 27, 2026

Inside, You’ll Discover:

• A clear, approachable framework for transitioning away from ultra-processed foods.

• Chef-driven techniques to simplify cooking while maximizing flavor.

• Thoughtful insights into sourcing, seasonality, and ingredient quality.

• Over 20 original recipes rooted in simplicity, balance, and taste.

• Actionable strategies to bring more mindfulness and enjoyment into your daily meals.

February 19, 2025

Hello, everyone!

Let’s kick things off with a brief Bolognese history lesson. This beloved meat sauce traces back to 18th-century Italy, influenced by French-style ragoût. Its earliest version was a veal-based white wine sauce usually served with tagliatelle. In the 20th century, the term “spaghetti bolognese” spread throughout the US and UK, and the dish evolved into a more acidic tomato-forward sauce, while still including a bit of milk for creaminess.

Now, let’s get into the recipe specifics.

The Parmesan rinds are important here. They impart a depth and a bit of funk that only good, aged Parmesan can. Don’t skip them! As for the wine, you shouldn’t overthink it. My rule of thumb is to use something you like to drink, since there will be some leftover after all. For me, that’s a nice full-bodied Cabernet Sauvignon.

Bolognese is a well-rounded dinner choice because it puts protein, vegetables, and starch all on one plate. There are endless versions, but this recipe below is the purest and yummiest, I guarantee you. Years ago, while working on The Family That Cooks Together with my daughters, I tried out every Bolognese recipe I could find before developing my own. My kids still give it a gold star every time.

Enjoy!

Best Ever Bolognese

INGREDIENTS

Serves 4

INSTRUCTIONS

1. Pulse the onions, carrots, and garlic in a food processor until they resemble small pebbles. Set aside.

2. Heat a large Dutch oven over high heat. Add 2 tablespoons olive oil, then the beef, veal, and sausage. Cook, breaking up the meat, until the moisture evaporates and the meat is deeply browned, about 20 minutes. The meat should be very finely broken up. Season with 1 teaspoon fine sea salt and plenty of freshly cracked black pepper. Transfer to a plate, leaving the fat in the pan. If there is excessive fond, deglaze with a splash of stock or water and pour the excess over the meat.

3. Add the remaining 2 tablespoons olive oil to the Dutch oven. Add the vegetables and cook, stirring, until softened, 6 to 8 minutes. Season with 1 teaspoon fine sea salt and pepper. Return the meat and juices to the pot. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.

4. Add the wine and cook until reduced by half, 3 to 4 minutes. Tie the thyme and rosemary together with kitchen twine and add to the pot along with the stock, tomatoes, cheese rinds, and 1 teaspoon fine sea salt.

5. Cover and simmer over medium-low heat until thickened, about 1½ hours. Season with the remaining 1 teaspoon salt and freshly cracked black pepper.

6. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Strain off the water (reserving 1 cup) and add some of the sauce to the same pot you cooked the pasta in. Add a bit of parmesan cheese, olive oil, and pasta water and toss to emulsify the sauce.

7. Plate and finish with more Parmesan and torn fresh basil. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

Recipe Pro-Tips

• The bolognese can be made a day or two before serving.

• It’s important to season in each step as listed in the instructions so that you build flavor as you go.

• If you are unsure which wine to use, a good rule of thumb is to select one that you enjoy drinking.

Equipment Used

• Food processor

• Large Dutch oven

• Large skillet or saucepan

• Large pot

• Colander or spider strainer

• Wooden spoon or sturdy spatula

• Ladle

• Chef’s knife

• Cutting board

• Kitchen twine

• Measuring spoons

• Measuring cup

• Tongs

• Microplane or box grater

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News & Events

• TRENDING VIDEO: GZ’S Perfect Paloma 🔥

• SELLING FAST: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• KITCHEN REFRESH: We’ve partnered with Blendtec to bring you a powerful professional-grade blender! Shop here.

Join Me in Miami

South Beach Food & Wine Fest 2026

Join me for another year filled with great food and even better company! This year’s festival starts today, and there’s still time to grab your tickets and make plans to attend if you’re in the area. It’s always such a special few days, and I’d love to see you there!

A New Way to Watch

Zakarian Kitchen on YouTube!

Step inside the Zakarian Kitchen for real-time cooking, recipe ideas, and pro-tips straight from Geoffrey. Walk through each dish step-by-step and take away inspiration for your own meals at home.

February 2, 2025

Good morning, everyone!

With winter settling in and temperatures continuing to dip even in Florida, it seems only right that I share one of my most requested recipes: chicken soup. However, this isn’t just any chicken soup. I keep things interesting with the addition of ultra-satisfying ramen noodles, sweet parsnips, and a generous spread of toppings that make this dish as visually appealing as it is delicious. Needless to say, it’s far from lackluster as chicken soup can sometimes be.

This essential winter dish is a staple in our house, and its range and flexibility are what keep it exciting! We never get tired of this meal because I am always tinkering with it based on what’s in season or what we have in the fridge, and this ramen mash-up version is the perfect example of that.

The herbs and toppings are everything in this recipe. Without much extra effort or time, they take a classic and turn it into something with interest, depth, and sophistication.

The result is deeply nourishing and full of flavor. Try it this week, and while you’re at it, make extra for the freezer. You’ll thank yourself during the next cold snap!

Enjoy!

Loaded Chicken & Ramen Soup

INGREDIENTS

Serves 4

INSTRUCTIONS

1. Add the whole chicken and the chicken wings to a pot large enough to leave 1 or 2 inches of space between the chicken and the walls of the pot.

2. Add chicken stock to cover the chicken. Bring stock to a boil, then gently simmer until the chicken is tender throughout, about 1 hour, skimming and discarding the foam from the top as you go.

3. Once cooked, remove the whole chicken & the wings to a bowl and let cool. Pull the chicken meat from the carcass, discarding the skin. Chop or shred the chicken meat into bite-sized pieces.

4. Skim any foam and fat from the top of the chicken stock and discard. Return the stock to a simmer. Add the celery, leek, carrot, parsnip, wine, thyme, bay leaves, and oregano. Add the miso paste and stir it in until fully incorporated into the soup. Taste and season with salt as needed. Simmer until the vegetables are tender, about 15-20 minutes.

5. Add the peas and reserved chicken meat. Remove from the heat. Discard the bay leaves.

6. To serve the soup, add the cooked ramen noodles to a soup bowl, then add the vegetables, chicken, and broth. Garnish the soup with the assorted toppings. Serve with chopsticks.

Recipe Pro-Tips

• Be careful not to over-salt, as the miso provides a nice salty note.

• Take care to chop all vegetables as close to the same size as possible so that they will all cook evenly.

• If you don’t have white wine, 3 tablespoons lemon juice and 1 tablespoon honey can be used instead.

• Add the chicken to each bowl just before serving to prevent it from overcooking in the soup.

Equipment Used

• Large heavy-bottomed pot or stockpot

• Large bowl

• Fine-mesh skimmer or large spoon

• Cutting board

• Sharp chef’s knife

• Tongs or slotted spoon

• Measuring cups

• Measuring spoons

• Wooden spoon

• Ladle

• Soup bowls

• Chopsticks (for serving, optional)

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News & Events

• TRENDING VIDEO: Smash Burger 🔥

• SELLING FAST: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• KITCHEN REFRESH: We’ve partnered with Blendtec to bring you a powerful professional-grade blender! Shop here.

A Valentine’s Day Treat

Raspberry White Chocolate Brownies

My signature brownie is back with a berry twist! This rich, gooey, super chocolatey, and insanely delicious brownie is topped with a drizzle of raspberry jam and creamy white chocolate, making for the perfect bite of bright raspberry flavor and decadent chocolate!

A New Way to Watch

Zakarian Kitchen on YouTube!

Step inside the Zakarian Kitchen for real-time cooking, recipe ideas, and pro-tips straight from Geoffrey. Walk through each dish step-by-step and take away inspiration for your own meals at home.

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January 19, 2025

Good morning, everyone!

It’s the start of a new week and still technically the start of a new year, so let’s talk breakfast. We are a tried-and-true breakfast household. With school, early meetings, after-school commitments, and everything in between, it’s important that we sit down together (even briefly) to sip coffee, chat about what the day holds, and fill up on something tasty and nutritious.

When I think about breakfast for my family and for myself, the focus is on two things: protein and fiber. Why? Satiation, in other words, how long your breakfast sustains you and keeps you full. Some favorite protein sources are, of course, eggs and bacon, but today I’m highlighting something with a bit more color to brighten up the morning. Introducing what I call the Greek Sunday Morning.

This is a version of a breakfast dish that was on the menu at a restaurant I opened in California years ago. Unlike the traditional yogurt parfaits you might see in airports and cafés, often laden with sugar and stacked so high that you find yourself fishing for the whopping five berries at the bottom, this version is plated in a wide, shallow bowl so that every topping gets its shine. I use full-fat Greek yogurt, pure honey (local is best), and fresh, fiber- and vitamin-packed fruit. And yes, avocado is technically a fruit.

From there, the additional topping options are endless. I often set out an assortment of fiber- and healthy-fat-boosting choices like chia seeds, walnuts, ground flaxseed, and granola (just check that it’s sweetened only with honey, maple syrup, or dates and contains no seed oils).

Feel free to get creative with the fruit as well. This is also a wonderful addition to a breakfast or brunch spread if you’re entertaining. It’s a delightful, nutritious, and filling way to start the day. Enjoy!

Greek Sunday Morning

INGREDIENTS

Serves 4

INSTRUCTIONS

1. Divide the strained yogurt among four roomy breakfast bowls,

   placing it in the center, away from the sides of the bowls. With a spoon

   or offset spatula, spread the yogurt in an even layer.

2. Lay the avocado chunks on top of the yogurt randomly. Scatter pieces of pink grapefruit and orange segments around the yogurt.

3. Then drop raspberries onto the remaining open area of the yogurt. Sprinkle with granola or additional toppings, if you like.

4. Drizzle with honey and garnish with mint sprigs.

How To Segment Citrus into Supremes

• With a good, sharp knife, cut the two ends off of the citrus so it can sit flat on a cutting board.

• Slice off the peel and pith in a curving downward motion, following the natural edge of the fruit, and leave just the flesh and membranes.

• Then, hold the peeled citrus in your hand over a bowl and very carefully cut along the side of each membrane to cut out each fruit segment, dropping them into the bowl. This gives you just the pure fruit with none of the pith or membrane.

• Squeeze any juice from the leftover membrane into the bowl.

Equipment Used

• Cheesecloth

• Fine mesh strainer

• Medium bowl

• Offset spatula

• Chef’s knife or Santoku knife

• Wide, shallow bowls for serving

More Recipes

Salade Niçoise Read More →

Hibiscus Iced Tea Read More →

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News & Events

• TRENDING VIDEO: Chicken Paillard 🔥

• SELLING FAST: Zakarian by SanAssure Multi-Surface Cleaner 🌟

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• KITCHEN REFRESH: We’ve partnered with Blendtec to bring you the most powerful blender available! Shop here.

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January 7, 2025

Hi, everyone!

We are officially well into the first week of 2026! I hope you all had a fantastic holiday season filled with rest, time with loved ones, and plenty of delicious food. After all the fun and festivities, I always find this particular week to be a welcome moment to recalibrate and slowly settle back into routine. When planning dinners, I turned to a family favorite that checks all the new year boxes: Steamed Halibut with Coconut Rice. It’s a low-lift in the kitchen, light yet satisfying, and packed with flavor.

Steaming is a smart and often overlooked method for cooking fish. It’s gentle and precise, resulting in a beautifully cooked piece of fish when done well. This halibut, prepared en papillote, stays moist and tender, infused with ginger, scallions, sesame oil, and bright lemon, which all meld perfectly as the dish steams.

I pair the fish with fragrant coconut rice, which is both comforting and satisfying. Together, they make a nourishing and simple meal that fits seamlessly into a post-holiday rhythm. Enjoy!

Steamed Halibut with Coconut Rice

INGREDIENTS

Serves 4

INSTRUCTIONS

1. To make the halibut: Preheat the oven to 400°F. Lay out four 9x11-inch sheets of parchment paper on a flat surface. Season the halibut fillets generously with salt and pepper, then place one near the bottom edge of each piece of parchment. Evenly divide the ginger, scallions, sesame oil, and lemon slices and place on top of each halibut piece. Fold the top half of the parchment over to meet the bottom. Crimp the edges together tightly in ¼-inch folds to create a closed packet with the fish inside and place on a sheet pan. (This is called “en papillote”—a good method to learn by watching online videos.)

2. To make the rice: In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil, then cover and reduce the heat to low. Cook rice according to its package instructions until the liquid is absorbed. Uncover and fluff with a fork.

3. While the rice is cooking, place the sheet pan with the halibut packets in the oven and bake for 10 to 12 minutes. Remove from the oven and carefully cut open the packets, allowing steam to escape. With a wide spatula, place a piece of halibut on each plate, pouring juices from their packets over the tops. Serve with the coconut rice.

Pro Tips

• Set all of your ingredients on a sheet tray in the morning, so that when it’s time to cook, the process is quick and easy.

• Feel free to use limes in place of lemons or garnish with cilantro, mint, or sesame seeds.

• This cooking method can also be applied to salmon, cod, or any other white fish that you love.

Equipment Used

• Parchment paper

• Scissors

• Microplane

• Medium saucepan

• Sheet pan

• Wide spatula

More Recipes

Lima Bean, Corn and Fresh Herb Salad Read More →

Zucchini and Herb Frittata Read More →

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News & Events

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• KITCHEN REFRESH: We’ve partnered with Blendtec to bring you the most powerful blender available! Shop here.

A New Way to Watch

Zakarian Kitchen on YouTube!

Step inside the Zakarian Kitchen for real-time cooking, recipe ideas, and pro-tips straight from Geoffrey. Walk through each dish step-by-step and take away inspiration for your own meals at home.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.

December 8, 2025

Hi everyone,

Today, I wanted to share a simple, staple breakfast recipe that you’ll never regret having in your back pocket during the holidays: Perfect Pancakes.

There are plenty of recipes out there, but this one delivers fluffy, tender pancakes speckled with vanilla beans and bursting with buttery flavor. You simply can’t beat a straightforward, well-made batter that’s cooked properly and finished with real maple syrup.

The secret to this recipe is simple: find the best ingredients, treat them with care, and you’ll end up with something delicious. If you have family or friends staying with you over the holidays, whip up a double batch in the morning, turn on your favorite festive playlist, and flip away as people wander in and out of the kitchen.

Though these pancakes are excellent all on their own, I like to set out an array of toppings to make mealtime extra special. Try blackberries, fresh raspberry sauce (recipe below), walnuts, pomegranate arils, full-fat Greek yogurt, or one of my favorites, pistachio butter.

One important note: check the ingredients on your maple syrup. If it’s made from corn syrup and food coloring, seek out 100 percent pure maple syrup instead; it will make your pancakes so much better.

Enjoy and Happy Holidays!

Perfect Pancakes with Fresh Raspberry Sauce

INGREDIENTS

Serves 4

INSTRUCTIONS

For the Pancakes:

1. Sift the flour, baking powder, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla. Add the wet ingredients to the dry and whisk until almost smooth. Strain the pancake batter through a fine-mesh strainer.

2. Heat a large nonstick skillet over medium heat. Add the oil and tilt the pan to spread the oil around. Using a ¼-cup measure, drop about 4 portions of batter into the pan. Cook until bubbles start to form, about 3 minutes. Flip the pancakes and cook for 2 to 3 minutes more, or until golden brown.

3. Remove the pancakes from the pan and serve immediately with butter and maple syrup.

For the Fresh Raspberry Sauce:

1. Combine the raspberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring, until the raspberries break down, the sugar dissolves, and the sauce is heated through, 5 to 7 minutes. Remove from the heat.

2. Cool to room temperature to allow the mixture to thicken. Store in an airtight container for up to 5 days.

Equipment Used

• Sifter

• Medium bowls

• Whisk

• Glass measuring cup

• Fine mesh strainer

• Nonstick skillet

• Spatula

• Small saucepan

Recipe Tips

• I recommend using a good full-fat European-style butter, like Kerrygold or Président. It really makes a difference.

• Set your oven to 200ºF and use it as a warmer. Place finished pancakes on a sheet pan and keep hot until ready to serve.

• For the raspberry sauce, if you prefer a smoother texture, press the cooled sauce through a fine-mesh strainer to remove seeds and any remaining pieces of fruit.

More Holiday Recipes

Brussels Sprouts with Maple and Bacon Read More →

Beef Tenderloin with Red Wine Sauce Read More →

Really Creamy Potato Purée Read More →

News & Events

• TRENDING VIDEO: Herb-Roasted Beef Ribeye

• NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.

• NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.

• TUNE IN: Catch the final episodes of The Kitchen on Saturdays at 11 am EST on Food Network.

• NEW PRODUCT: We’ve partnered with Blendtec to bring you the most powerful blender available - direct to you this holiday!

A Memorable and Personalized Gift 

One Week Left for Signed Zakarian Cookbooks!

Give something personal this holiday season! Head to the link below to order signed copies of my cookbooks and share the joy of delicious meals and unforgettable moments. Place your order by December 15th for delivery by Christmas Day.

Zakarian Multi-Surface Cleaner

The Reviews Are In: Five-Stars! ⭐️

Trusted in restaurants and hospitals, the Zakarian by San-Assure multi-surface cleaner makes cleaning simple and easy. The odor-free formula helps quickly eliminate germs, viruses, and bacteria, and it prevents mold and mildew on almost any surface. Catch GZ’s final QVC airing of the year for this item on 12/14 between 12 - 4 pm EST.

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