Suckling Pig Philly-Style with Garlicy Broccoli Rabe and Aged Provolone By Andrew Zimmern A whole roasted suckling pig is already a showstopper, but this version takes its inspiration from the classic Philadelphia roast pork sandwich. The pig is seasoned with a parsley-garlic rub, slow-roasted over live fire until the skin is crisp and the meat… Read More →
Grilled & Braised Three-Cup Pork (San Bei Rou) with Plancha Fried Rice By Andrew Zimmern Smoky grilled pork gets braised in an aromatic three-cup-style sauce with soy, Shaoxing wine, sesame oil, ginger, garlic, dried chiles, cinnamon and star anise, then served over fried rice cooked hot and fast on the plancha. My version leans less… Read More →
My Favorite Clean-Out-the-Fridge Meal By Andrew Zimmern What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. A handful of herbs, some tired vegetables that need saving, maybe a little leftover protein, lots of heat, acid, funk,… Read More →
Introducing Zimm’s I’ve been working with A-Sha, a Taiwanese noodle company that does something very simple, but very right. Their noodles are air-dried, never fried, and that changes everything. The texture, the way they hold sauce, the way they actually eat. We took classic, familiar things—cheesy noodles, peanut butter, noodle bowls—and reworked them with more…
A baked, creamy take on spanakopita By Andrew Zimmern There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden… Read More →
We should all be eating more blue foods. Start with better tuna. By Andrew Zimmern I’ve spent my life chasing great food, and lately I’ve been chasing something else too, food that pulls its weight. Wild Planet’s Pole & Line Caught Skipjack Tuna is a smaller species with a deeper flavor, softer texture, and naturally… Read More →
Join me for a trip of a lifetime! Book Now Japan is one of the most extraordinary food cultures on Earth. This summer, I’m hosting an unforgettable culinary journey through Japan. This isn’t tourism, this is total immersion in Japanese culture and tradition. We begin in Tokyo, one of the greatest food cities in the…
New Year, New Knife Skills! By Andrew Zimmern New Year’s Resolutions DON’T WORK! You know what does work? Patience and PRACTICE. A few minutes at the cutting board every day builds a life skill with real rewards. With practice, cooking stops feeling like a chore and starts feeling easier, calmer, even enjoyable. Meals come together… Read More →
Shop Andrew’s Favorite Things You’ve been asking for my favorite gear for years, so I finally created this handy roundup with all my top picks. From meats and seafood, to woks and knives, spices and sauces, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions…
“This is not just a collection of recipes. It’s a narrative about why seafood matters, how it has sustained cultures for millennia, and why we need to protect and enhance it for generations to come.” —ANDREW ZIMMERN & BARTON SEAVER
The Blue Food Cookbook Tour Schedule
Baltimore-Style Crab Cake Heaven By Andrew Zimmern These are what has commonly been referred to as Baltimore-style crab cakes, which are made with an egg and mayo base that’s absorbed by the cracker crumbs to serve as a binder around the lumps of crab. There is no onion, bell pepper, or other ingredients to interfere… Read More →
Tom Rim By Andrew Zimmern I will gladly bang the same drum as I have throughout this book. Great food is all about contrasts. Here it’s sticky sweet/salty, crunchy/soft, sweet/bitter, hot/room temp …it’s what makes this dish so delicious. The fish sauce caramel vibe is based on a variation of a true Vietnamese caramel sauce/technique… Read More →
This dish is my poster child for simple food. By Andrew Zimmern I’m not sure there is a nicer method and presentation than steaming a fish and plating it on an oval platter or serving it in the dish it was steamed in. This dish is my poster child for simple food. It’s made with… Read More →
Clams are one of my desert island foods. I’ve dug them out of the bays of Long Island Sound since I could walk. This soup reminds me of cold fall and early winter meals at our home out on Long Island. The fennel, chile, and chives are my additions from forty years ago. The rest… Read More →
Mixed Fried Seafood By Andrew Zimmern This dish of mixed fried seafood should be served with lemon and sea salt. Period. Let the flavors of the fish, squid, and shrimp shine through here. When I cook this at home, I serve it as an appetizer or hors d’oeuvre in my kitchen, with my guests bellied… Read More →
I love raw seafood; I love spicy, sour, and tart things; and I love herbs and cucumbers. So it’s no surprise that long ago when I first ventured to coastal Mexico, I fell in love with aguachile, the dressing of seafood with “chile water.” I found a lot of success with recipes of varying kinds.… Read More →
Game Day Sandwich Perfection By Andrew Zimmern Would you believe that the world’s best fried chicken sandwich only needs ONE knife to create? It does EVERYTHING! This is the knife you don’t own that I can’t live without. Let that sink in. Football season is finally here, and this is the ultimate sandwich to fuel my fantasy… Read More →
Tuna Tataki By Andrew Zimmern STOP with the tuna tartare! Try tuna tataki (a.k.a. the dish you all have been sleeping on). It starts with beautiful, sustainable, fresh tuna from your local seafood store. Impress your friends with some responsibly sourced seafood magic. Whenever shopping for seafood of any type always do so responsibly and… Read More →
A Summer Essential By Andrew Zimmern This is my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. The secret is in the details: cornichons and black olives add briny bursts, crisp celery provides essential crunch, dill and parsley keep… Read More →
Grilled Corn Salad By Andrew Zimmern This vibrant salad tastes like summer in a bowl—perfect for barbecues, potlucks, or as a light dinner when the weather’s too hot to cook indoors.
My Go-To Grilled Chicken By Andrew Zimmern My idea of a summer birthday BBQ is perfectly grilled chicken, corn salad with fresnos and plums, and my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. My SECRET to grilled chicken… Read More →
Roasted Boar Leg with Glazed Onions, Pickled Fruit and Mustard Sauce By Andrew Zimmern This episode of Wild Game Kitchen is all about wild boar. First, let’s make homemade wild boar chorizo — ground boar seasoned with cilantro, onion, garlic, chiles and lime — and crumble it into a pot of plump mussels steamed with… Read More →
Pork and Mussels are Made for Each Other By Andrew Zimmern This episode of Wild Game Kitchen is all about wild boar. First, let’s make homemade wild boar chorizo — ground boar seasoned with cilantro, onion, garlic, chiles and lime — and crumble it into a pot of plump mussels steamed with preserved lemon and… Read More →
Grilled Prawns with Lemongrass Sambal and Battle Rice By Andrew Zimmern In this episode of Wild Game Kitchen, I’m grilling two spectacular shrimp dishes. I’m starting with a twist on a Southern country club classic — skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham, grilled and glazed with a sweet-hot pepper jelly.… Read More →
Easy Grilled Country Club Appetizer By Andrew Zimmern In this episode of Wild Game Kitchen, I’m grilling two spectacular shrimp dishes. I’m starting with a twist on a Southern country club classic — skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham, grilled and glazed with a sweet-hot pepper jelly. Then, inspired by… Read More →
Elk Chops with Colcannon, Tarragon Emulsion and Rosemary Charcoal By Andrew Zimmern Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with… Read More →
Elk Tostadas with Salsa Macha By Andrew Zimmern Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with salsa macha — a… Read More →
My Take on a New Haven Classic By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter and… Read More →
Celebrating One of My All Time Favorite Ingredients By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter… Read More →
