Most people know Andrew Zimmern from his successful television series such as the Bizarre Foods franchise and What's Eating America. Yet, before his TV fame, he was a renowned chef leading kitchens and launching restaurants in the Twin Cities area. His influence runs deep in hearty family meals, dishes influenced by world travels, and recipes from restaurant kitchens he managed.

Let's take a look at some incredible dishes that have been influenced by Zimmern's illustrious culinary journey.

One of Zimmern's secrets to a delicious seafood chowder is a simple stock made with corn cobs and shrimp shells. Combine this with starchy potatoes and copious amounts of butter and cream to create a soup with luxurious texture and flavor.

Zimmern also champions basics. In a cooking class, he shared a recipe for perfectly poached salmon simmered in water, wine, and aromatic herbs. This dish is served with a tangy, quick-to-make yogurt dip.

Zimmern's love for seafood continues with another recipe featuring tender soft shell crabs dipped in a light, sugary batter before being fried to a crisp. An umami-rich dipping sauce completes this delightful dish.

Andrew Zimmern's version of a classic Italian-American stew has a unique spin. He employs a wine-infused tomato broth as a base and loads it with mussels, shrimp, and bits of red snapper.

Zimmern has even developed a refreshing cucumber soup recipe. The blend of cucumbers, Greek yogurt, lemon juice, and olive oil with shallots and fresh herbs create a chilled soup that requires no actual cooking.

In another notable recipe, Zimmern recreates a meal inspired by L'Antica Trattoria in Sorrento, Italy. Here, fettuccine is mingled with a bright lemon cream sauce and adorned with Meyer lemon supremes.

Zimmern's crab cakes stand out for their simplicity. The recipe stems from the culinary prowess of his best friend's wife, with the key being not to overmix or to overstuff the cakes to maintain the purity of the buttery crab.

A couple of his recipes were inspired by his son, Noah, and an iconic Minneapolis-based French restaurant Café Un Deux Trois.

Zimmern leads an exciting culinary adventure, from Hainanese-inspired chicken to Caribbean grilled chicken and North African stews. His recipe portfolio features diverse gastronomic destinations, using everything from classic matzo balls for Passover to guanciale for an authentic Italian pasta, and fermented chile-garlic sauce for an umami-packed pork/asparagus stir-fry.

Even desserts aren't left out. He offers a tempting bread pudding soaked in a heady mix of warm spices, almonds, and Irish whiskey-laden raisins.

From classic Italian stews to Asian-inspired dumplings, to simply irresistible desserts, Andrew Zimmern's culinary prowess extends far beyond the TV screen. His remarkable recipes reflect an incredible passion and respect for food in all its diversity and deliciousness.