Chicken & Thai Basil Stir Fry
By Andrew Zimmern Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal. Like this post? Save it on Pinterest!
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Watch Chef Floyd Cardoz Cook Corn & Crab Stir-Fry
Stir-Fried Crabmeat and Sweet Corn By Floyd Cardoz This quick stir-fry doesn’t need any accompaniment—it stands on its own beautifully. It can be served hot from the skillet, or you can chill the corn base and then fold in the crab and tarragon to serve as a satisfying salad. Spoon it into baked mini tart… Read More →
Chicken Stir-Fry with Celery + Peanuts
Mastering My Mistakes in the Kitchen By Dana Cowin Until recently, whenever I made stir-fried chicken with vegetables, I was disappointed. It was really bland, as if all I was doing was sautéing except on a higher heat, with a splash of soy sauce at the end. Then everything changed when Bizarre Foods host Andrew… Read More →
Christine Ha’s Stir-Fry Noodles with Seared Scallops
Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles… Read More →
Stir Fried Chicken with Pea Tips
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 →
How to Make a Stunning Charcuterie Board
Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use… Read More →
Tips for Cooking with a Wok
Wok Cooking Essentials Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Because of its unique shape,… Read More →
5 Questions: Dana Cowin
Dana Cowin’s Little Secret As the editor-in-chief of Food & Wine since 1995, Dana Cowin has her finger on the pulse of the food world, harnessing this country’s obsession with food and celebrity chefs, while setting the bar for quality, relevant journalism. Yet she harbored a secret: while she loved to entertain, she lacked confidence in… Read More →
Meat & Greet: Nok & Chuck- Episode Four
Meet Nok & Chuck Several years ago Chuck traveled to Thailand where he met Nok, a Thai-English translator. They fell in love, got married, and moved to St. Paul, Minn., where they currently reside. In Thailand, Nok grew up learning how to cook traditional Thai dishes from her father. She’s been cooking ever since. Nok… Read More →
Meat & Greet: Nok & Chuck- Episode Two
Meet Nok & Chuck Several years ago Chuck traveled to Thailand where he met Nok, a Thai-English translator. They fell in love, got married, and moved to St. Paul, Minn., where they currently reside. In Thailand, Nok grew up learning how to cook traditional Thai dishes from her father. She’s been cooking ever since. Nok… Read More →
Go Fork Yourself: Chinese Cuisine at Home
Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce… Read More →
Go Fork Yourself: Chinese Cuisine at Home
Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce… Read More →
Hot Wok Beef with Snow Peas
Simple Stir Fry I always recommend this recipe to cooks new to Chinese cuisine. It’s not authentic, but I teach it all of the time because it schools American cooks on what is going on in your pan. Instructions Combine beef tenderloin, corn starch, rice wine, hot chile paste and soy sauce, and marinate overnight… Read More →
Cantonese Velvet Chicken and Asparagus
Cantonese Velvet Chicken and Asparagus A great recipe to practice your velveting technique. Velveting creates a slippery mouthfeel that I adore. This is one of my favorite dishes in the world. Instructions Serves 4-6 Marinate chicken overnight in beaten egg whites mixed with Chinese rice wine, kosher salt, cornstarch, and Chinese chili sauce. Heat the… Read More →
Fried Chicken Sandwich
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.
Chicken with Lemon & Dill
Weeknight Dinner Magic By Andrew Zimmern This dish is so easy and yummy and perfect for any weeknight. I use chicken thighs and fresh Meyer lemons. They make all the difference. If you make this, send me your pictures and tag me on Instagram so I can see yours. Looking for more chicken recipes? Here are… Read More →
Sticky Spicy Glazed Chicken with Root Beer
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 →
Chicken Tikka Masala
Chicken Tikka Masala By Andrew Zimmern This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret… Read More →
Chicken Piccata Meatballs
Chicken Piccata Meatballs By Andrew Zimmern If you love the citrusy, briny punch of a classic Italian-American chicken piccata, this recipe is meant for you. The easy chicken meatballs are made with my Italian Seasoning, exploding with the rich flavors of basil, oregano, garlic, shallot and chiles. Serve them over pasta with a generous showering… Read More →
Falafel with Tahini and Spicy Lemon Herb Sauce
Blueberry Hand Pies
By Andrew Zimmern These hand pies are an ode to my summer camp days in Maine, where we would forage for wild blueberries when they were at their peak every August. Those tart, sweet little berries just explode with flavor. For me, these hand pies are the best way to enjoy the season’s harvest —… Read More →
Hawaiian Plate Lunch with Grilled Shrimp, Venison Loco-Moco & Macaroni Salad
The iconic Hawaiian plate lunch is an overloaded plate of delicious food, often comprised of two proteins, two starches, gravy and a fried egg. In this episode of Wild Game Kitchen, I reimagine this craveable meal with a hand-chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni… Read More →
Chicken Fried Deer with Cream Gravy and Ashed Potatoes
Rootsy Americana Food By Andrew Zimmern In this episode of Wild Game Kitchen, I prepare one of my favorite comfort foods, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals.
Easy, Rustic Apple Galette Recipe
Everyone should know how to make a rustic apple galette. You just fold up the edges, throw it on a baking sheet and bake it to crisp perfection. It’s a simple recipe that anyone can do. In this video, I show you how to prep and slice apples for this dish. It’s easy but there… Read More →
Pan-Fried Turkey with Jalapeño-Bacon Wild Rice and Cheese Sauce
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 →
Shore Lunch of Walleye, Homemade Tartar Sauce, Coleslaw and Crispy Potatoes
Is there anything better than eating a shore lunch on the shore? Not in my world. A shore lunch in Minnesota means walleye. A great fish fry is as much about the sides as it is about the fish itself. That’s why I think this is the ultimate shore lunch: fried walleye filets, served with… Read More →
Red Chile Rabbit Tacos with Tomatillo Salsa Recipe
You should be eating more rabbit. Why? It’s lean, healthy, high protein, and sustainable. Plus, it tastes great. In this recipe, I skewer the kidneys, livers and hearts and cook them over live fire. It’s my favorite part. The rest of the rabbit is braised in a rich and flavorful red chile sauce and served… Read More →
Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf
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 →
Learn to Cut Batons with this Sweet Potato & Shrimp Fritter Recipe
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
Apple Fritters
By Andrew Zimmern For a Sweet Rosh Hashanah!