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 →
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.
This is my favorite way to prepare wild turkey. It’s brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeño-bacon wild rice. For wild turkeys, I like to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent… Read More →
This grilled trout dish looks fancy, but it’s so easy. My prosciutto-wrapped whole trout is stuffed with lemon and herbs, and cooked over live fire. To complete the meal, I make rice pilaf directly in the hot coals and make a simple blender sauce with garlic and herbs. Watch me cook this recipe here. Like… Read More →
Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from… Read More →
By Andrew Zimmern
Rice and Lentil Salad By Andrew Zimmern If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super… Read More →
Sticky Rice By Andrew Zimmern Thai sticky rice is one of the great culinary treasures of the world. It’s easy to do at home as long as you have a few inexpensive pieces of equipment found at your local Asian market or online—a bamboo basket, sticky rice steamer, cheesecloth and the right type of rice.… Read More →
Hainanese Chicken Rice with 3 Dipping Sauces By Andrew Zimmern A popular dish in southern China and Southeast Asia, Hainan-style chicken and rice is a dish I crave often—and I’m not the only one. The ginger-scented, perfectly poached chicken served with fatty, unctuous rice seems to have developed a cult following over the years. I… Read More →
Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor that pairs beautifully with fresh spring vegetables.
Kimchi Fried Rice By Andrew Zimmern There are so many great homemade kimchis available these days (even the local supermarket brands are pretty awesome), that rather than tell you how to make it, I thought it might be more fun to tell you what I do with it most often: eat it from the jar… Read More →
Abalone with Black Bean Sauce By Andrew Zimmern Abalone are simple to prepare and profoundly delicious. You can take the meat out of the shell, slice thin, and eat raw. If you prefer your sea snails cooked, try throwing them on the grill for a few minutes and you’ll find it has takes on sweetness… Read More →
Cross-Referencing Asia By Andrew Zimmern While fusion is typically a dirty F word, I promise this food is tasty and beautiful.
Show-Stopping Pork & Rice Dumplings By Andrew Zimmern I started making these pearl rice balls about 18 years ago after returning from my first trip to China. I visited a dumpling house in Xian and became fascinated with the presentation styles of standard Chinese pork farces. Creating different wrappers and decorating them is beyond the normal… Read More →
By Andrew Zimmern
Spicy, Sweet, Sour Indian Street Food By Daniel Klein & Mirra Fine One of our favorite dishes in India is also one of the freshest. This dish can be made with all prepared goods, or you can make it all from scratch… we recommend the latter. This is also the first recipe from our cooking… Read More →
Creole Comfort Food, Paleo-style By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors and only a few minor changes make it Whole30 compliant. Served with sweet-and-spicy cauliflower rice (adapted from Melissa Joulwan’s delicious rice pilaf recipe) that’s loaded with coconut, jalapeños, pistachios (or almonds—you pick) and raisins, the rich Southern… Read More →
Creole Comfort Food By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors. Served with sweet-and-spicy rice that’s loaded with coconut, jalapeños, pistachios and raisins, the rich Southern stew is perfect for a Mardi Gras celebration.
Khao Niaw Sankhaya Turian By Andy Ricker Durian has a powerful aroma. Westerners, who tend to shun the fruit, would probably choose a stronger term. In Southeast Asia, however, durian is considered the queen of fruit and it fetches a high price. Yet even where durian has fans, it’s not always welcome. Cabs, trains, and… Read More →
I love this yakitori-inspired dish. You may use large mallard or canvasback breasts. Or goose breasts work, too. From a farmed perspective, go for magret or even large Pekin breasts.
Easy Bean Soup By Andrew Zimmern I recently joined the board of directors for an amazing new advocacy group called Beans Is How. The idea: We all need to eat more beans and less of everything else. I’ll join the Bean Science & Innovation Advisory Council’s co-chairs and a trans-disciplinary council of experts, along with… Read More →
Black Pepper Chicken Stir Fry By Andrew Zimmern This is an easy meal that comes together quickly and — with a pot of rice and some cucumber salad — makes for a simple and delicious meal. I made a monster batch just to see if I could, and while it was unwieldy, I wanted to… Read More →
My Favorite Chicken Sandwich of the Moment By Andrew Zimmern I make several versions that everyone in the family loves, and I think this one is my current favorite. A quick marinade, the sweetness from the par-cooked garlic/ginger, the killer jammy mustard sauce. I hope you enjoy this one as much as I do.
One of My Favorite Easy Weeknight Meals By Andrew Zimmern Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was… Read More →
Aligot (Cheesy Potatoes) By Andrew Zimmern Some classic dishes are cooked less and less these days which surprises me on two fronts. First off, classics are classics for a reason. And secondly, some of these classics are so simple. If you love cheese enriched potatoes, you will love aligot, a classic French recipe from Aubrac. Have… Read More →
Maybe my best fried chicken recipe ever. By Andrew Zimmern Monday night I made my Korean Fried Chicken, in a new style, a combination of techniques that I think gave me the best of two worlds. Some like to mix potato and tapioca starches. Some like to use one or the other mixed with Panko… Read More →
A superbly easy, timeless family favorite. By Andrew Zimmern I love this dish. I’ve been making it for years and long ago hybridized it with my beef with snow peas and oyster sauce recipe. You can use any green veg, but I stay away from anything that adds too much moisture, so avoid leafy greens… Read More →
Japchae with Beef and Vegetables By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like japchae, made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a simple seasoning… Read More →
I’ve been making versions of this shrimp toast recipe for years. To my surprise I have never ever made them “covered” with two pieces of bread surrounding the shrimp mixture! So I am making this for the fam one day, and my kid who loves the crunchy bread says I should make it crunchier and… Read More →
Sticky Spicy Glazed Chicken with Root Beer By Andrew Zimmern I was making a classic take on a version of Chinese three-cup chicken. I was in a duck camp, and wanted to braise the dark quarters from birds we had shot and serve them with rice. I had all the stuff I needed except some… Read More →
