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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

Andrew Zimmern Recipe Braised Brisket Torta

Braised Brisket Torta with Tamarind Salsa

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

Andrew Zimmern Recipe Roasted Goose

Five Spice Roasted Goose Recipe

Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and…  Read More

Andrew Zimmern Recipe Grilled Quail Noodle Salad

Grilled Quail Noodle Salad Recipe

Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.

Andrew Zimmern Recipe Chicken Fried Deer with Cream Gravy

Chicken Fried Deer with Cream Gravy and Ashed Potatoes

Rootsy Americana Food By Andrew Zimmern In this episode of Wild Game Kitchen, I prepare one of my favorite comfort foods, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals.

Andrew Zimmern Recipe Striped Bass

Striped Bass with Tomato Soup and Rouille

A Provençal Meal from my Childhood By Andrew Zimmern Grilled striped bass with tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce often served with bouillabaisse. This is a meal inspired by summers I spent on the coast with my dad. In this episode of Wild Game Kitchen, I’ll demonstrate how…  Read More

Andrew Zimmern Recipe Creole Halibut with Dirty Rice

Creole Halibut with Dirty Rice

Delicious Creole Combination By Andrew Zimmern In this episode of Wild Game Kitchen, I’ll teach you how to break down a whole halibut before and poach the filets in a creole-style tomato roux. I’m serving it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.

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 Shrimp & Grits

Shrimp and Grits with Wild Mushrooms

A Perfect Pairing By Andrew Zimmern On this episode of Wild Game Kitchen, I share my twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms cooked with butter, sherry and rosemary.

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

Sauteed Pheasant with Apple Gravy and Corn Pudding

Sauteed Pheasant with Apple Gravy and Corn Pudding

A culinary match made in heaven: simple corn pudding and sauteed pheasant in an apple, shallot and tarragon sauce. Inspired by the foods of northern France, this comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding gets cooked right in the coals. I make mine in a really…  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 kidneys, 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

Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf

My Recipes from Andrew Zimmern’s Wild Game Kitchen

As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. I think these cooking episodes are some of my best work, and I keep asking myself why? I’ve come to realize it’s because I am so excited about teaching people to cook. Viewers can tell when I am…

Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe

Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe

Grilled venison with crushed juniper, rosemary, cloves served with sweet potatoes… wow. I’ll not only show you how to cook the venison, but butcher and trim it as well. The sweet potatoes cooked right over the coals are a total game-changer, and the first step you’re going to want to take when making this meal.…  Read More

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Andrew’s Favorite Things

You’ve been asking for my favorite gear for years, and I finally created this handy roundup with all my favorites. From woks and knives to salt and coffee, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions are my own.

The Zimmern List Portland, ME: Eventide Oyster Co.

Eventide’s Brown Butter Lobster Roll A city that’s tethered to the ocean and everything it produces, Portland, Maine is the pearl of New England. Fresh seafood is the heart and soul of all the great restaurants in this town, from casual dockside butter-drenched lobster rolls to wood oven-roasted Maine mussels at local stalwart Fore Street.…  Read More

Eating in Beaune, France in the Heart of Burgundy

Where to Eat in the Heart of Burgundy By Bob & Sue The most interesting food is not always found in the Michelin-starred restaurants, but often in the local bistros. During our six days in Burgundy recently, we had many memorable experiences in the city of Beaune and surrounding areas: Le Bistro At the gathering place for many…  Read More

My Hometown: Michael Solomonov’s Philadelphia

Mike Solomonov’s Top Picks for Philly Highly regarded as one of the best chefs in Philadelphia—and I’d say in the entire country—Michael Solomonov’s Israeli food at the award-winning Zahav is beyond exquisite; it’s mind blowing. After he took a seemingly simple dish like hummus and elevated it to cult status, people started paying attention and the crowds have…  Read More

Where to Eat in Lisbon

George Mendes Shares 5 Favorites in Lisbon After graduating from culinary school and working at Bouley in Tribeca, Alain Passard’s Arpege in Paris, and as chef de cuisine at NYC’s Tocqueville, George Mendes opened Aldea, a homage to his Portuguese heritage. In October, the Michelin-starred chef released his first cookbook, My Portugal, a beautiful book of…  Read More

Go Fork Yourself: All Stars

All Stars Play Ball! After a weekend of baseball, Andrew & Molly talk about the All-Star Game. They discuss how cell phones have changed the dining world. Molly shares her sangria recipe and Andrew tells us how to get the full NYC experience in December. Read: Are Smartphones to Blame for Slow Service at Restaurants? (Eater)…  Read More

Los Angeles

L.A. Recommendations From Michelin-starred fine dining to Korean barbecue and taco food trucks, Los Angeles has one of the most exciting and diverse food scenes in the country. Here’s a snapshot of my favorite L.A. eateries and hotels – there are probably a hundred more that should be on the list, but I’m only vouching…  Read More

Paris

Indulge in the City of Light The French take their food very seriously. This is the country that created the tasting menu, doesn’t believe in low fat, and treats pastries as a kind of religion. Here are my favorite restaurants and hotels in Paris, from old school French bistros and Michelin-starred dining to casual spots…  Read More

James Beard Foundation Awards 2013

Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted…  Read More

Celebrating the Life of Caren Zimmern

“If you don’t have flair, then to Hell with you!” – Caren Zimmern It is with a heavy heart that I share the news of my mother’s passing. We celebrated the life of this amazing woman last Friday at a small “memorial cocktail party” in Minneapolis. As some of you know, my mother had unique…  Read More