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Holiday Recipes

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…

Andrew Zimmern Recipe Green Bean Casserole

Green Bean Casserole

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

Andrew Zimmern Recipe Mortadella Pizza

Mortadella & Ricotta Pizza with Pistachio Pesto

Mortadella, Mushroom and Ricotta Pizza with Pistachio Pesto By Andrew Zimmern This flatbread/pizza features one of my favorite combinations — an herby, garlicky pistachio pesto topped with thinly sliced mortadella, creamy ricotta and roasted mushrooms. I like to cook mine in the fireplace on a foldable camping grate, but you can easily do this in…  Read More

Andrew Zimmern Recipe Lamb Flatbread

Lamb Flatbread with Labneh Sauce

Simple Lamb Flatbread By Andrew Zimmern This easy recipe is inspired by lahmacun, a popular street food in the Levant and Middle East of flatbread often topped with ground lamb, minced vegetables and spices.  Here, I’ve seasoned ground lamb with roasted red peppers, tomato paste, herbs, garlic and my Moroccan-style Grill Magic seasoning, spread it…  Read More

Andrew Zimmern Recipe Beef Kebab

Beef Kebab Platter

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 Recipes

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…

Andrew Zimmern Recipe Nilgai Sunday Sauce

Nilgai Braciole with Nilgai Sausage and Polenta

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

Andrew Zimmern Recipe Braised Wild Duck

Red Wine Braised Wild Duck with Sauteed Spinach

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

Andrew Zimmern Recipe Fried Gar Balls

Sweet & Sour Gar Balls

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

Andrew Zimmern Recipe Grilled Sheepshead

Grilled Whole Sheepshead with Crab Butter Sauce

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

Andrew Zimmern Recipe Grilled Redfish

Grilled Redfish with Crawfish Sauce Piquant

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

Lemon Rice Pilaf

Lemon Rice Pilaf

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

Andrew Zimmern Recipe Wild Hog Vindaloo

Wild Hog Vindaloo with Rice Pilaf

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

Andrew Zimmern Recipe Chicken Lollipop-4

Chicken Lollipops with Homemade Ranch

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

Andrew Zimmern Recipe Fried Walleye Lemon Sauce

Fried Walleye with Lemon Sauce and Charred Greens

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

Andrew Zimmern Recipe Fried Squirrel

Pan-Fried Squirrel with Onion Gravy

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

Andrew Zimmern Recipe Pheashant with Wild Rice

Pheasant with Mushrooms and Wild Rice

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

Andrew Zimmern Recipe Partridge Cacciatora

Partridge a la Cacciatora

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

Andrew Zimmern Recipe Nicoise Salad

Tuna Nicoise Salad with French Vinaigrette

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

Snapper Aguachile

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

Andrew Zimmern Recipe Poached Halibut

Poached Halibut with Charred Radicchio

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

Andrew Zimmern Recipe Ribeye Cheesesteak Sandwich

Ribeye Cheesesteaks with Peppers & Mushrooms

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

Pickled onions

Quick Pickled Onions

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