Charred Leeks with Calamansi Vinaigrette & Blistered Tomatoes
By Andrew Zimmern
By Andrew Zimmern
Pasta with Mozzarella, Basil & Tomatoes This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. I love topping mine with freshly grated Parmesan cheese. It’s an easy dinner (vegetarian, too!) you’ll return to all summer long. Reasons I love this easy pasta recipe: It can be served… Read More →
Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:
Salmon Burgers with Roasted Tomatoes & Avocado By Andrew Zimmern This simple recipe allows the flavor of the salmon to shine. I prefer to use fresh salmon, as opposed to canned salmon, the extra effort and cost is worth it for a better tasting burger with a superior texture. I top my salmon burgers with oven… Read More →
Tomato Flavor Bombs By Andrew Zimmern Here’s one irresistible way to use up and preserve that bucket of tomatoes you bought at the farmers’ market last weekend. Roasting the tomatoes at a low temp for several hours intensifies the flavor. Put these oven-dried tomatoes in salads or sautés; puree for homemade tomato paste and sauces;… Read More →
15 Recipes for Summer’s Tomatoes From the teensiest of cherry tomatoes to giant beefsteaks and gorgeous heirloom varietals, now is the time to fill up on real tomatoes—you know, the ones with actual flavor, from your garden or the farmers market, the kind that’ve never been refrigerated. When tomatoes are at their peak, my favorite… Read More →
Broiled Shrimp with Tomatoes & Feta By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes can take up to twenty percent more cooking time than beans without tomatoes. If you have some unusually highly acidic tomatoes and you want a… Read More →
Baked Ricotta with Cherry Tomatoes & Pignoli Granola By Matthew Accarrino
The Best Cabrito Burger By Andrew Zimmern Americans need to eat more alternative proteins—it’s healthier and better for our planet, plus it’s economically and culturally sustainable. This recipe is inspired by the goat butter burger we serve on my food truck. I might be biased, but that burger is one of the best things I’ve… Read More →
What I’m Craving After a Long Shift By Jenn Louis
Not Your Mom’s Meatloaf By Raquel Pelzel
Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together… Read More →
Sheet Pan Chorizo Nachos By Andrew Zimmern What’s better than a towering platter of fully-loaded, flavor-packed nachos? Nothing… especially when you consider the scratch-made salsas, the chorizo, the mix of cheeses and a healthy dose of my Mexican Fiesta seasoning. It’s the perfect game day couch chow, an epic midnight snack, a really hearty appetizer… Read More →
Birria Torta Ahogado By Andrew Zimmern For the last several years, birria recipes and all of their spinoffs (quesabirria! birria ramen! birria pizza!) have certainly had their time in the limelight. And while it may be trendy, no one can deny it is utterly delicious at its core — goat, beef or lamb, bathed in… Read More →
Join me in Sicily for a Trip of a Lifetime
By Andrew Zimmern This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend, layered on the perfect hoagie with harissa, tomatoes, remoulade sauce and an olive, onion and cabbage slaw. This, my friends, is a work of art that’s unrivaled in my books. Try… Read More →
Mexican Queso Dip with Chorizo By Andrew Zimmern I call this don’t stop queso dip because once you dig in, you’re not gonna quit until the bowl is wiped clean. I speak from experience. It’s a classic crowd pleaser, the perfect appetizer, an essential for your game day spread. It features all the typical flavors,… Read More →
Classic Nicoise Salad By Andrew Zimmern In this thrilling episode of Wild Game Kitchen, I break down a whole tuna and serve it three ways. Center cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, I create a beautiful tuna tartare from the odds and ends… Read More →
Goat 101 By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to break down and butcher a whole goat, utilizing the leg and backstrap for a beautiful braised curry and saving some of the animal’s offal for a delicious chef’s snack on the grill. I will finish the meal with a classic… Read More →
Sweet & Sour Braised Pigeon By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing one of my favorite recipes, braised squab with olives and vinegar—a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herbed gnocchi drenched in browned butter, and a simple apple… Read More →
Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.
A Provençal Meal from my Childhood By Andrew Zimmern Grilled striped bass with tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce often served with bouillabaisse. This is a meal inspired by summers I spent on the coast with my dad. In this episode of Wild Game Kitchen, I’ll demonstrate how… Read More →
Delicious Creole Combination By Andrew Zimmern In this episode of Wild Game Kitchen, I’ll teach you how to break down a whole halibut before and poach the filets in a creole-style tomato roux. I’m serving it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.
Hearty Antelope Stew with Spaetzle By Andrew Zimmern In this episode of Wild Game Kitchen, I’m utilizing an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. First, I butcher the antelope leg, then braise the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. I pair the hearty… Read More →
Classic Northern Italian Wild Boar Ragu By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing a traditional Northern Italian-style wild boar ragu. I’ll show you how to butcher the boar shoulder, then simmer it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta.
Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?… Read More →
Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to… Read More →
Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, it’s an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video: Gyuto aka… Read More →