Whole Mackerel with Caramelized Onions By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches… Read More →
Don’t Ignore Mackerel! By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches. Then, I’m… Read More →
Showstopping Seafood Risotto By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack sea urchin and shuck live scallops… Read More →
Working with Some of the Ocean’s Most Prized Ingredients By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack… Read More →
Open Fire Duck Noodle Soup with Grilled Duck Breast By Andrew Zimmern In this episode of Wild Game Kitchen, I’m transforming a beautiful wild duck into two dishes that showcase the versatility of this delicious game bird. First, I’ll utilize the breast for a simple grilled appetizer inspired by Japanese tataki—duck seasoned with scallion, ginger… Read More →
A Take on Japanese Tataki By Andrew Zimmern In this episode of Wild Game Kitchen, I’m transforming a beautiful wild duck into two dishes that showcase the versatility of this delicious game bird. First, I’ll utilize the breast for a simple grilled appetizer inspired by Japanese tataki—duck seasoned with scallion, ginger and Thai chiles, finished… Read More →
Grilled Striped Bass with Sweet Corn Succotash & Grill Butter By Andrew Zimmern In this episode of Wild Game Kitchen, I’m featuring two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. First up, I’m making an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots,… Read More →
Cooking for Ukraine By Andrew Zimmern Today marks three years since the Russian invasion of Ukraine. More than 12.7 million people inside the country are still in dire need of humanitarian assistance, and the International Rescue Committee is working to meet that need. I’m proud to stand with the Ukrainian people and IRC’s efforts. Solidarity has… Read More →
Easy, Summery Crudo By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. I begin with an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots, and a vibrant chile oil – a dish… Read More →
Pigeon “Katsu” & Cabbage Salad with Ginger Vinaigrette By Andrew Zimmern In this episode of Wild Game Kitchen, I’m making two stunning dishes with pigeon that showcase both European and Asian influences. First, I’m building an elegant, seared pigeon toast featuring medium-rare squab breast atop crusty Italian bread, crowned with a Sicilian caponata bursting with… Read More →
Pigeon Toast with Caponata By Andrew Zimmern Move over avocado toast! I have something truly special for you today. It’s a snack, an appetizer, or a lovely lunch that is guaranteed to take your toast game to the next level. In this episode of Wild Game Kitchen, I’m grilling pigeon (squab) breast to serve atop… Read More →
Pheasant with Flat Bread, Cucumber Salad & Amba By Andrew Zimmern On this episode of Wild Game Kitchen, I am roasting a whole pheasant by hanging it over the open fire. I absolutely love this kind of experimental outdoor cooking, it forces you to be in tune with the weather, the wind, the fire. Serve… Read More →
Japanese Inspired Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to butcher a whole pheasant and utilize the boneless meat for pheasant yakitori skewers. The secret to making authentic izakaya-style Japanese skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and… Read More →
Easy Grilled Salad By Andrew Zimmern I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight char flavor. Try it out and let me know what you think.
Grilled Rabbit with Panzanella and Grilled Lettuce Salad By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild… Read More →
Grilled Rabbit with Sesame Chile Sauce By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild Game Kitchen,… Read More →
Grilled Red Snapper with Herb Salad and Charred Sweet Potato Planks By Andrew Zimmern A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller… Read More →
Easy Fried Snapper Fingers By Andrew A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller snapper to make fried snapper fingers with a… Read More →
Roasted Antelope Leg with Lemon-Olive Oil Potatoes, Charred Greens and Avgolemono Sauce By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony… Read More →
Antelope Carpaccio with Charred Tomatoes & Pecorino By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony avgolemono sauce and roasted potatoes… Read More →
Borracho Beans By Andrew Zimmern I absolutely adore borracho beans (meaning “drunken beans”). A dish of pinto beans simmered in dark Mexican beer, the savory broth is infused with smoky ham hock, onions, serrano chiles, and garlic. Seasoned with ancho chile powder and Mexican spices (try my Mexican Fiesta seasoning), these beans offer the perfect… Read More →
Bison Skirt Steak Tacos with Peanut Salsa, Charred Onions and Borracho Beans By Andrew Zimmern This is a steak taco feast for the ages—tamarind marinated bison skirt steak topped with a spicy charred peanut and chile salsa, charred onions and cilantro, served alongside a big bowl of borracho beans, pinto beans simmered in beer with… Read More →
Bison Bolognese on Wild Game Kitchen By Andrew Zimmern In this episode of Wild Game Kitchen, I’m making two great recipes with bison meat. First, let’s simmer up a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, it’s a taco feast for the ages—tamarind marinated bison skirt steak topped… Read More →
CHRISTMAS BRUNCH
My Best Holiday Recipes No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve made it…
My Take on the Classic By Andrew Zimmern Forget the can opener—this green bean casserole proves that convenience doesn’t have to come from condensed soup. I know, classics are classics for a reason, and there’s nothing wrong with the original, but hear me out. Try a mix of fresh mushrooms, browned with herbs and shallots… Read More →
