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Cookbook: Cooking From the Heart

Lessons Learned Along the Way By Andrew Zimmern John Besh is one of the great culinarians of our time. He owns and operates nine fantastic restaurants – August, La Provence, and Domenica, to name a few. He’s got TV shows, and endorsements and cool things with his name on them, but I admire him most for how…  Read More

Andrew Zimmern's Brisket Chili Recipe

Hearty Brisket Chili Recipe

Hearty Brisket Chili By Andrew Zimmern What do you do with leftover brisket? Make one of my favorite dishes, this hearty meal in a bowl. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.  

Oxtail with Bavarian Bread Dumplings|Oxtails with Bread Dumplings|Oxtail with Bavarian Bread Dumplings|Oxtail with Bavarian Bread Dumplings

Irish Farmhouse Cooking from Gubbeen Farm

Oxtail with Bread Dumplings This is a rich and hearty dish – the juices from the oxtail make the gravy unique and if there is any left after your dinner on day one, you can certainly make a soup the following day when the richness will have done that wonderful ‘next day’ thing. Recipe from Gubbeen…  Read More

Grilled Venison Heart with Arugula

Grilled Venison Hearts with Arugula, Sauce Gribiche & Shallots

Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Cooking wild food is not about trying to cover up the unique flavor of game meats and birds, it’s about accentuating them, pairing them and…  Read More

Nevada Berg Venison Cabbage Rolls|North Wild Kitchen

Venison Stuffed Cabbage Rolls by Nevada Berg

Venison Stuffed Cabbage Rolls By Nevada Berg Cabbage rolls are a classic dish, and for many of us, reminiscent of childhood memories. Various meat and cabbage rolls are made around the world—I remember my mother making her own version—but in Norway, they’re typically made with pork, and served with a tomato or white sauce. I…  Read More

AZ’s Top Cookbooks of 2013

This Year’s Required Reading There have been too many wonderful cookbooks published in 2013 to mention, but here are 25 of my favorite. No matter what type of cook you consider yourself to be, these are cookbooks that should be in your library. From recipes for simple weeknight meals to authentic Asian dishes and impress-your-guests…  Read More

Go Fork Yourself: John Besh

John Besh From the Heart Chef John Besh joins Andrew & Molly to discuss learning from mistakes in the kitchen, getting families back into the kitchen, and the amazing work he is doing with the John Besh Foundation. Plus, Andrew & Molly talk Halloween. Find out more about Chef Besh: Order Chef Besh’s newest cookbook, Cooking…  Read More

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.

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

Red Chile Rabbit Tacos with Tomatillo Salsa Recipe

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 kidney, 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

Get Andrew’s Best 25 Recipes Digital Cookbook

From my grandmother’s split pea soup to pasta carbonara and sticky Chinese chicken wings, my FREE digital cookbook includes all of my best-loved recipes. This digital cookbook has a little bit of everything. Soups, salads and appetizers, plus game day snacks that are super-shareable, hearty weeknight meals and even a few special occasion items (hello,…

Resources

Outrage, grief and pain over the failure to address equity issues, real justice and systemic racism is fueling a necessary movement for change across the nation. I believe in stepping up and advocating for our BIPOC and any marginalized communities. Let’s dismantle these oppressive systems. I am listening and learning, and will amplify and donate…

Introducing my new MSNBC show, What’s Eating America

Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at…  Read More

The Farmed Fish Dilemma Solved

Like so many other food professionals, I’ve been cooking since I was a little kid tugging at my grandmother’s apron strings. I learned food prep basics sitting in her teeny West End Avenue apartment kitchen on weekends as a young boy. I cooked with my mom and dad every chance I could, and I treasured…  Read More

Download Andrew Zimmern’s Game Day Recipe Guide

Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family watching football. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for game day, from…  Read More

Andrew Zimmern's Pork Ribs with Sauerkraut

Andrew Zimmern Cooks: Pork Ribs with Sauerkraut

Pork Ribs with Sauerkraut, Cabbage and Apples By Andrew Zimmern This hearty comfort food dish is the autumnal food you want to be eating this week. The sauerkraut is balanced by the apples and pork, giving it an irresistible sweet and sour vibe you’ll love. The key to tender ribs is to cook them slowly…  Read More

A Tribute to Anthony Bourdain

Tony was a man of contradictions. His work from almost two decades ago inspired a rogue-ish bro culture in the chef world that in the past few years he came to revile and worked hard to repudiate. He told me almost 13 years ago that television was the “most vile mistress,” but he refined the…  Read More

Andrew Zimmern cooks Ma's Muthia

Andrew Zimmern Cooks: Muthia Dumplings

Ma’s Muthia This recipe is from our Grandmother’s Best Recipe Contest winner Surtida S. Her grandmother combined her Indian roots with Tanzanian flavors to create this incredible dish of millet flour dumplings braised in a tomato-and-coconut-infused sauce chock-full of vegetables and aromatic spices. The smell and flavor of this recipe is intoxicating. “One of my…  Read More

AZ Cooks How to Shell a Lobster

Andrew Zimmern Cooks: How to Shell a Lobster

How to Shell a Lobster Buying a live lobster, dispatching it, cooking it properly and then extracting all of the meat can be an intimidating process. I totally get it. However, if you love lobster—or are trying to impress someone with a luxurious meal—cooking it at home is easier than you think and far more…  Read More

Andrew Zimmern Cooks Prepared Horseradish||Andrew Zimmern Recipe Cocktail Sauce

Andrew Zimmern Cooks: How to Prepare Fresh Horseradish

How to Prepare Fresh Horseradish Horseradish is the spicy root that gives a lot of your cooking a serious kick in the pants, from cocktail sauce and roast beef to bloody Marys and borscht. Instead of buying the jarred stuff, try making your own prepared horseradish at home. Although its pungency may be tear-inducing, it’s…  Read More

AZ Cooks

AZ Cooks Top 10 Most Popular Recipes

In my video series, AZ Cooks, I’m sharing cooking techniques and recipes inspired by my childhood, travels and experiences in the professional kitchen, all in the pursuit of culinary literacy. Thanks for tuning in, your support and feedback have made this venture a success! From classics like key lime pie and meatloaf to wok-tossed crickets and…  Read More

Andrew Zimmern's tips for prepping artichokes

Andrew Zimmern Cooks: How to Prepare Artichokes

How to Prepare Artichokes The edible bud of a thistle plant, artichokes can be intimidating to prepare and cook. Covered in an armor of spiky bracts and filled with a fibrous inedible choke, their defense system is on point. Cleaning, trimming and prepping them for cooking is easy once you learn a few simple tricks.…  Read More

Andrew Zimmern's Brisket

Andrew Zimmern’s Brisket Week!

Join me in the kitchen for #BrisketWeek! I’m sharing my go-to brisket recipe, one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender. I like to cook a whole brisket because the…  Read More

Andrew Zimmern Explores the Taste of Appalachia on Bizarre Foods

Bizarre Foods: Daniel Boone Wilderness Trail Premieres Tuesday, August 1 at 9|8c on Travel Channel On this episode of Bizarre Foods, I’m following in the footsteps of famed frontiersman Daniel Boone, from colonial Virginia to the fertile lands of Kentucky. While visiting the re-constructed frontier fort at Martin’s Station, reeling in flathead catfish on the Kentucky…  Read More

Andrew Zimmern Digs Deep Behind-the-Scenes of Bizarre Foods

What is the best thing you ate while filming these episodes of Bizarre Foods? The classic fixins’ from the inside of the hog at Gerald Lemoine’s farm in Moreauville, Louisiana. They shoot a hog, clean all the entrails and collect the blood. The hog goes on the spit, split-open to be turned into their version of cochon…  Read More

Pork Chili|

Andrew Zimmern’s Best Game Day Recipes

15 Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family eating football couch chow. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for…  Read More

Pork Chili|

Meals the Whole Family Will Love

Back-To-School Recipes It’s September, the kids are in school and it’s time to get back into the routine of family dinners. If you’re looking for inspiration this fall, here are a few mainstays at the Zimmern household. I’ll admit, these are not all 30-minute recipes and some may take planning ahead. But, they’re all fairly…  Read More