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Andrew Zimmern Recipe Pasta with Mozzarella, Basil and Tomatoes

Pasta with Mozzarella, Basil & Tomatoes Recipe

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

Andrew Zimmern's Recipe for Broiled Shrimp with Tomatoes and Feta

Andrew Zimmern Cooks: Garides Saganaki (Shrimp with Tomatoes & Feta)

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:

Oven-Dried-Tomatoes|

Oven-Dried Tomatoes

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

Tomatoes|Grilled Radicchio with Goat Cheese and Herbed Tomato Dressing|Esquites & Yellow Tomato Gazpacho|Chilaquiles with Salsa Roja & Fried Eggs|Sous Vide Tomato Sauce|Tomato Sorbet|Broiled Shrimp with Tomatoes & Feta|Salmon & Tomato Aspic|Oven-Dried Tomatoes|Grilled Sweet Onion & Arugula Salad with Tomatoes||Squid with Tomato & Mint|Hugh Acheson’s Southern Ratatouille

Andrew Zimmern’s Best Recipes for Peak Summer Tomatoes

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

Andrew Zimmern's Broiled Shrimp with Tomatoes

Broiled Shrimp with Tomatoes & Feta

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.

5 Tips for Cooking with Tomatoes

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

Goat Butter Burger

Goat Butter Burger with Mushrooms & Oven-Dried Tomatoes

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

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Andrew Zimmern Recipe Pork Cutlet Po Boy

Fried Pork Cutlet Po’ Boy

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

Andrew Zimmern Recipe Queso Dip

Don’t Stop Queso Dip

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

Andrew Zimmern's Recipe Nicoise Salad

Nicoise Tuna Salad with Citrus Dressing

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

Andrew Zimmern Recipe Goat Curry

Goat Curry with Tomato-Cucumber Salad & Rice Pilaf

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

Andrew Zimmern Recipe Braised Pigeon

Braised Pigeon with Olives and Vinegar

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

Andrew Zimmern Recipe Grilled Quail Noodle Salad

Grilled Quail Noodle Salad Recipe

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.

Andrew Zimmern Recipe Striped Bass

Striped Bass with Tomato Soup and Rouille

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

Andrew Zimmern Recipe Creole Halibut with Dirty Rice

Creole Halibut with Dirty Rice

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.

Andrew Zimmern Recipe Antelope Stew

Braised Antelope Stew Recipe

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

Andrew Zimmern's Recipe for Wild Boar Ragu

Wild Boar Ragu Recipe

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.

Recipe: Beef Tartare with Frizzled Shallots

Learn to Mince with this Beef Tartare with Frizzled Shallots Recipe

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

Andrew Zimmern's Wild Duck Gumbo Recipe

Wild Duck Gumbo with Crispy Duck Breasts Recipe

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

Andrew Zimmern's Grilled Deviled Chicken Thighs With Mint-Yogurt Sauce

Grilled Deviled Chicken Thighs With Mint-Yogurt Sauce Recipe

I recently shared this grilled chicken recipe with People magazine, and it’s a big winner. This grilled chicken recipe highlights all the flavors: sour, salty, bitter, sweet and spicy. It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce. Serve it with homemade…  Read More

Learn to Slice and Chop with this Gorgeous Rustic Vegetable Tian Recipe

Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning…  Read More