Bison Tomahawk Chops By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a simple trick for getting the most out of your marinade—char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It’s the best way to treat a luxury cut… Read More →
Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If you don’t have… Read More →
Charred Eggplant Dip By Andrew Zimmern This smoky charred eggplant dip is one of my favorite dishes in a classic meze spread, a collection of small plates, salads and appetizers common throughout the Middle East and Mediterranean. Charring the eggplant until entirely blackened and soft is crucial to developing the flavor of the dish. If… Read More →
Ma Po Eggplant By Andrew Zimmern This is one of my favorite Chinese dishes, made easy for the home cook. It’s a spicy, savory pork sauté served over roasted eggplant. I adore eggplant and make this dish all the time as part of a multi-course spread or just by itself alongside a bowl of steamed… Read More →
Grilled Rack of Lamb with Eggplant Salad & Bacon Fat Tortillas By Andrew Zimmern Grilling a rack of lamb may seem daunting, but it couldn’t be easier. Before you grill the lamb, make sure to cut as much surface fat as you can to avoid sooty flare-ups. In this recipe, I season the lamb with… Read More →
Berenjenas Fritas By Katie Button Traditionally, this Andalusian dish is served with cane syrup, but I think honey has a more complex flavor. Throughout Spain, there’s a range of honey as varied as the landscape. Any type accents the salty crisp shell of these eggplant rounds. My personal touch here is the rosemary leaves, which… Read More →
Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a… Read More →
An Ivan Ramen Specialty By Ivan Orkin This eggplant mazemen, like many other dishes at Ivan Ramen, employs a decidedly Latin cooking technique and component: the sofrito.
Greek Isle Grill Two years ago, I spent a week on the Greek island of Kalymnos. This island is the real deal, you’ll find tiny taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. One night before a shoot, several well-lubricated… Read More →
Yu xiang qie zi By Fuchsia Dunlop This dish, almost more than any other, expresses for me the gorgeous layering of flavors that is the signature of Sichuanese cooking. Pickled chillies, either on their own or with fermented fava beans in the famous Sichuan chilli bean sauce, give the dish its warmth and luster; garlic,… Read More →
A Classic Mediterranean Appetizer This festive Sephardic eggplant salad is almost more of a chunky dip than what we would traditionally call a salad.
Slow Roasted Guinea Hen, Eggplant Salad and Delicata Squash By Andrew Zimmern I love showcasing the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry. In this episode of Wild Game Kitchen, I start by making a guinea hen and watercress salad — perfectly grilled breast meat atop a… Read More →
Guinea Hen and Watercress Salad with French Mustard Vinaigrette By Andrew Zimmern I love showcasing the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry. In this episode of Wild Game Kitchen, I start by making a guinea hen and watercress salad — perfectly grilled breast meat atop a… 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 →
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…
Simple Grilled Lamb Chops By Andrew Zimmern I know this is a big promise, but I stand by it… whomever you make these for will be forever indebted to you. Yes, these lamb chops are that good, and they couldn’t be simpler. An easy marinade of garlic, lemon and my Moroccan-style Grill Magic seasoning, a… Read More →
Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning… Read More →
From my grandmother’s split pea soup to pasta carbonara and sticky Chinese chicken wings, my FREE digital cookbook includes all of my best-loved recipes. This digital cookbook has a little bit of everything. Soups, salads and appetizers, plus game day snacks that are super-shareable, hearty weeknight meals and even a few special occasion items (hello,…
Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes… Read More →
Caponata with Grilled Crostini By Andrew Zimmern A traditional Sicilian vegetable dish, caponata is made with sweet and sour caramelized eggplant, onions, peppers, olives, capers and tomatoes. It has many uses in the kitchen—it’s a great vegetarian appetizer served with grilled bread, you can toss it with pasta, serve it hot as a side dish… Read More →
The Best Recipes for a Memorial Day Barbecue From lobster rolls and baby back ribs to homemade baked beans and an easy mixed berry crumble, here are a few delicious ways to help you welcome summer this weekend. Lobster Rolls, Two Ways Here are two easy recipes for everyone’s favorite summer sandwich, the lobster… Read More →
Ma’s Muthia This recipe is from our Grandmother’s Best Recipe Contest winner Surtida S. Her grandmother combined her Indian roots with Tanzanian flavors to create this incredible dish of millet flour dumplings braised in a tomato-and-coconut-infused sauce chock-full of vegetables and aromatic spices. The smell and flavor of this recipe is intoxicating. “One of my… Read More →
The Easiest Way to Dice a Mango Mangos are one of the most popular fruits in the world. When picking out mangos at the grocery store, don’t be fooled by the color—red does not mean ripe. Judge the fruit on its firmness, it should be soft without bruises. Mangos have a flat, almond-shaped seed in… Read More →
In my video series, AZ Cooks, I’m sharing cooking techniques and recipes inspired by my childhood, travels and experiences in the professional kitchen, all in the pursuit of culinary literacy. Thanks for tuning in, your support and feedback have made this venture a success! From classics like key lime pie and meatloaf to wok-tossed crickets and… Read More →
Ginger Scallion Noodles By Andrew Zimmern If you love to cook, you should learn how to recreate the tent poles of culinary wisdom from cultures around the world, starting with these addictive ginger scallion noodles. This recipe has the hallmarks of classic Shanghai-style scallion noodles mixed with Japanese-style charred scallion noodles with tsukemono pickles. It… Read More →
St. Paul’s Hmongtown Marketplace A pillar of the Twin Cities’ Hmong community—which is the largest in the country—the sprawling Hmongtown Marketplace in St. Paul is the next best thing to hopping a flight to Southeast Asia. This market and those making the food represent centuries of Hmong traditions. In warmer months, you’ll find people selling plants,… Read More →
Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the… Read More →
9 Healthy(ish) Recipes for Winter Here are a few hearty, yet healthy meals to get you excited about that post-holiday detox. Roast Chicken with Ratatouille Family meal nights across America just got easier, and so did entertaining on a budget. Ratatouille paired with roast chicken pieces is a classic combination that even your kids will… Read More →
Festive Finger Foods Start the party off right this holiday season with one of these delicious appetizers, from simple and elegant seafood dishes like spicy mussels fra diavolo to throwback recipes from my childhood—salmon aspic is making a comeback, you heard it here first. Whether you’re headed to an office potluck or inviting friends over for a festive… Read More →
