Easy Beef Kebabs By Andrew Zimmern This is a really fun, simple kebab recipe that the whole family will love. A staple on Middle Eastern and Mediterranean tables, kebabs come in many shapes, sizes and flavor profiles. Here, I’ve seasoned ground beef with roasted red peppers, onion, parsley and za’atar, but you could use just… Read More →
Andrew Zimmern’s Field to Fire As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. In each episode of my brand new series, Field to Fire, I’m headed into the field, the forest or the stream to source my favorite proteins. From pheasants in Minnesota…
The Ultimate Nilgai Sunday Gravy By Andrew Zimmern Nilgai is the largest Asian antelope species, hailing from Indian and Nepal. They were originally brought to Texas by the King Ranch family more than a century ago, and have since thrived in the south Texas climate. They are giant animals, prized for their mild, lean meat.… Read More →
An Easy Braised Wild Duck By Andrew Zimmern This recipe fits squarely into the framework of dishes in the Italian “brutti ma buoni” playbook, or ugly but delicious. Duck braised in red wine is something I love to make at duck camp, because it’s simple to execute and everyone loves it. Nothing fancy about it,… Read More →
The Great Gar Experiment By Andrew Zimmern Fishing for alligator gar is an adventure of a lifetime. Believe it or not, this was not only my first time fishing for alligator gar, but also the first time I’ve cooked it or tasted it, and I can’t say that about a lot animals. While the joy… Read More →
Grilled Sheepshead & Crab Buerre Blanc By Andrew Zimmern I love pulling my own dinner into the boat, especially when it’s sheepshead and I have this meal to look forward to. Sheepshead is a truly underrated fish, it has a lovely firm texture, which makes it easier to grill, and sweet, mild flavored meat. I… Read More →
Grilled Redfish on the Half Shell By Andrew Zimmern A day on the water in South Carolina with captain Jim fishing for redfish can’t be beat, it was such a fantastic opportunity. But, getting to cook those redfish over an open fire? That’s the real treat. The best way to cook redfish is “on the… Read More →
A Perfect Pilaf By Andrew Zimmern This fluffy, aromatic rice pilaf gets a beautiful nutty flavor and great texture from toasting dry pasta in the pan before adding all of the other ingredients. I like to add slices of a whole lemon to ensure a bit of sour, sweet and bitter notes make their way… Read More →
Spicy, Hot and Sour Hog By Andrew Zimmern I love vindaloo, a traditional Indian curry that hails from Goa. When the Portuguese colonized Goa in the 1500s, they brought with them a dish called carne de vinha d’alho, pork preserved in vinegar and garlic. Goans modified the dish using local ingredients and trademark Goanese flavors,… Read More →
Move Over Chicken Wings By Andrew Zimmern It’s the start of football season, and I’m always looking for ways to improve my game day spread. Chicken wings are great, but this one is a winner. It’s what I like to call a chicken lollipop, an easy frenching technique where you scrape the meat away from… Read More →
A Reinvented Shore Lunch By Andrew Zimmern Crispy beer battered fried walleye, Chinese mustard greens and pea tips with oyster sauce, and a Cantonese inspired lemon sauce… this meal is all about reinventing the Minnesota shore lunch with our state fish the walleye. Watch this episode of Field to Fire on Outdoor Channel and Tastemade.… Read More →
Perfectly Fried Squirrel By Andrew Zimmern This is one of the truly great skillet meals of all time, essentially chicken-fried squirrel smothered in a rich and creamy onion gravy, served a top a bed of chive mashed potatoes. If you are not eating critters like squirrel, you are missing out on some of the best… Read More →
Pheasant is Perfect for These Fall Flavors By Andrew Zimmern To me, the best flavors of fall are pheasant, chanterelles and wild rice, and this recipe is the perfect way to enjoy the autumnal trifecta. It’s a heartier, more sophisticated version of the classic crockpot pheasant wild rice soup. The difference is in the quality… Read More →
Red Wine-Braised Partridge By Andrew Zimmern After a great day in the field, I’m headed to my grill to make patridge a la cacciatora. Cacciatora, which translates to “in the hunter’s style,” is rooted in the thousand year old cucina povera philosophy—traditional humble Italian cooking that’s about creating great meals with what’s at hand, highlighting… Read More →
Make a Stunning Salad with a Super Sharp Knife By Andrew Zimmern Learning how to sharpen your knives on a whetstone at home will take your cooking to the next level. A nice, sharp knife makes such a huge difference. Just get into the meditation of it, go slow, be precise. I’ll show you everything… Read More →
Raw Fish Perfection By Andrew Zimmern With any raw fish preparation, it’s important to source the best quality seafood you can find. In general, whole fish is fresher than filets. Plus, you can utilize the head, bones and skin to make a beautiful fish broth for soups and sauces. The eyes should be clear, the… Read More →
Simple is best when it comes to poached fish. By Andrew Zimmern Lucky enough to sport fish for halibut in Alaska? First, take this primer on breaking down and fileting a flat fish. With a good knife, it’s an easy task that will up your cooking game. But you don’t need to catch a whole… Read More →
The Best Way to Make a Cheesesteak At Home By Andrew Zimmern If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an… Read More →
This is a easy recipe for quick refrigerator pickled onions, one of my favorite condiments that you’ll find endless uses for — sandwiches, salads, tacos, burritos, nachos, burgers, hot dogs… you get the idea. If you’re a pickle fan like me, try out these other recipes: Pickled jalapenos Lacto-fermented pickles Beet pickles Pickled mushrooms Pickled… Read More →
An Impressive, But Easy Japanese Appetizer By Andrew Zimmern I love tsukune, Japanese meatballs, most commonly made with chicken, that are grilled yakitori-style over charcoal and glazed with tare, a sweet and savory soy-based condiment. After eating lots of tsukune in Japanese izakayas, I started playing around with the concept utilizing different proteins. The moment I… Read More →
The Ultimate Brisket Sandwich By Andrew Zimmern I encourage you to buy a whole brisket. It may seem daunting, but with a few tips and the right knives, you’ll be able to conquer trimming. cooking and slicing like a pro. I like a whole brisket because the fat helps to keep it moist. I like… Read More →
My Favorite Korean Noodle Dish 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, a dish made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a… Read More →
I’m thrilled to share new episodes of my Knife Skills video series, presented by Shun Cutlery, with all of you. Head to my YouTube channel to watch the series and subscribe. We’ve been working on this series of videos for months, and I think you’re going to love them. A nice, sharp knife makes such…
Learn how to break down, bone out, roll and tie chicken. By Andrew Zimmern This is a really fun recipe, perfect for the hobbyist cook who loves the flavors of Thailand and Vietnam. It’s skin-on boneless dark quarters, stuffed with a pork forcemeat — basically my ground pork spring roll filling studded with vermicelli noodles,… Read More →
An Easy Sweet, Sour and Savory Braise By Andrew Zimmern Adobo is a staple of Filipino cuisine, the national dish that showcases the balance of Filipino flavors and influences from the Spanish occupation. At its core, it’s a protein braised with vinegar, soy sauce, garlic, and spices, but there are as many takes on this… Read More →
Taco Bliss By Andrew Zimmern Al pastor tacos at home? YES! My method is totally doable in the oven or on the grill. All you need is a pedestal skewer set up (I used this one), some forethought for a long marinade, a pork shoulder, and my all-purpose Mexican Fiesta seasoning. Slice it thin, let… Read More →
The Ultimate Hot Dog By Andrew Zimmern This magical concoction is based on the P&F Frank at Patty & Frank’s in Atlanta’s Chattahoochee Food Works, a burger and hot dog concept I opened a few years ago. It’s an all beef hot dog, topped with mustard, coleslaw, pickled jalapenos and a sprinkle of my Citrus-Herb… Read More →
Curried Shrimp Noodle Salad By Andrew Zimmern This is my favorite cold noodle salad, topped with curried shrimp, a spicy herb sauce and lots of colorful fresh vegetables and herbs. I love the flavor combination of curry, coconut, tomato, garlic and ginger, so I’ve utilized that here as a marinade for fresh, head on shrimp.… Read More →
Guacamole Pork Burgers By Andrew Zimmern In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger the whole family will love. For the best results, it’s essential that you allow the pork to sit overnight to take on the complexity of the seasonings. It’s a simple… Read More →
By Andrew Zimmern I have wanted to try this version of meatballs for a while because I am really obsessed with all kinds, from all cultures and food traditions. They are light when rolled properly and not overcooked. Meatballs are versatile and can be made quickly on a weeknight with ingredients of all types. Grilled… Read More →
