Chili crisp is the “it” ingredient of the moment. I make my own in two-gallon batches because we use so much of it when we are cooking for events and recipe testing in our kitchen studio. I like versions that are loaded with sweet spices (cinnamon/star anise, etc) and Sichuan peppercorns. I put it on… Read More →
By Andrew Zimmern All great recipes have something in common, a harmonious balance of textures and flavor — sweet and spicy, crunchy and creamy, vibrant and mellow, hot and cold. This super easy, weeknight-friendly, meal prep winner hits all the right marks. Fresh, crisp vegetables add a welcome crunch to the moist chicken salad that’s… Read More →
The iconic Hawaiian plate lunch is an overloaded plate of delicious food, often comprised of two proteins, two starches, gravy and a fried egg. In this episode of Wild Game Kitchen, I reimagine this craveable meal with a hand-chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni… Read More →
Classic Nicoise Salad By Andrew Zimmern In this thrilling episode of Wild Game Kitchen, I break down a whole tuna and serve it three ways. Center-cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, I create a beautiful tuna tartare from the odds and ends of… Read More →
Goat 101 By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to break down and butcher a whole goat, utilizing the leg and backstrap for a beautiful braised curry and saving some of the animal’s offal for a delicious chef’s snack on the grill. I will finish the meal with a classic… Read More →
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… Read More →
Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, but it’s also an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video:… Read More →
Bitter Greens Citrus Salad By Andrew Zimmern This is what I call my “house” salad, the one I serve most often that pairs well with almost anything. It’s a base of bitter greens, like radicchio, frisee and endive, topped with grapefruit and orange slices, red onion, fresh dill and a slightly sweet citrus vinaigrette to… Read More →
By Andrew Zimmern
By Andrew Zimmern This week, we are making a Vietnamese salad you compose and serve in a plastic bag! It’s a delicious, easy recipe I learned about on a visit to Ho Chi Minh City and it really hits the spot in this heat wave.
Grilled Baby Gem Lettuce Salad By Andrew Zimmern This is my new favorite variation on Caesar salad… grilled baby gem lettuce with an umami-rich anchovy vinaigrette and lemony garlic breadcrumbs. I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight charry flavor. Try it out and let… Read More →
By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and… Read More →
Rice and Lentil Salad By Andrew Zimmern If you’re running out of ideas for what to make from your overstocked pantry, try this recipe! It’s my favorite vegan, protein-rich salad. The key ingredient for this nutritious salad? Lentils. Lentils and other beans are so nutritious. They’ve got a lot of protein. They’re nutrient-dense. They’re super… Read More →
Feast of the Seven Fishes By Andrew Zimmern A simple and easy salad, ideal for weeknight dining, and perfect as one of the Feast of the Seven Fishes courses. I get my colatura di alici from Gustiamo. I also buy all my pasta, tomatoes and other ingredients from them as well: gustiamo.com.
Shrimp Tempura Salad By Andrew Zimmern
Smoked Duck & Barley Salad with Lovage & Plums By Nevada Berg Duck season begins in early autumn and one of my favorite ways to prepare duck is to smoke it. It’s a simple process and makes for fantastic flavor and crispy skin. I tend not to brine duck, but rather pat it dry and… Read More →
Potato Salad By Andrew Zimmern Everyone needs a potato salad recipe in their back pocket during backyard barbecue season. I’m channeling my inner French grandmother in this version with fingerling potatoes glossed in a warm, rich bacon vinaigrette. It’s always the first thing to disappear off the potluck table… just saying. Watch Andrew make this… Read More →
Lobster Salad with Brown-Butter Vinaigrette By Andrew Zimmern Lobster with brown butter vinaigrette is a combination I first fell in love with after a meal at Eventide Oyster Co. in Portland, Maine. Their untraditional lobster roll is a Chinese-style steamed bun stuffed with warm lobster coated in a beautiful brown butter vinaigrette. It’s what put… Read More →
Salad with Poached Eggs & Bacon Vinaigrette By Andrew Zimmern It’s hard to beat the contrasting combination of salty and sweet, hot and cold, soft and crunchy in this one-eyed salad with bacon and brown sugar vinaigrette. Make it for an easy brunch, lunch or weeknight supper. Watch Andrew make this recipe:
Chicken Paillard with Panzanella Salad By Andrew Zimmern Panzanella salad perched atop grilled chicken paillard is an old-school recipe I used on restaurant menus in the 80s—proof that good food never goes out of style. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest!
Grilled Octopus with Frisee, Mustard Vinaigrette & Tomato-Pepper Sauce By Andrew Zimmern Octopus is delicious and easy to cook at home, trust me. It may seem intimidating, but I’m hoping this tutorial will encourage you to try it out. This is a set-it-and-forget-it type of meal. Once you’ve cooked the octopus, throw it on a… 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 →
Grilled Pigeon with Sweet Corn Panzanella By Andrew Zimmern
My Favorite Chickpea Salad By Andrew Zimmern Dressed with lemon juice, Banyuls vinegar, earthy capers and fresh herbs, this flavorful salad is one of my go-to side dishes all year round. It makes great leftovers as well. Like this recipe? Save it on Pinterest!
My Favorite Fall Salad By Andrew Zimmern Bitter, sweet, salty and tart, this salad is simple and easily one of my favorites to serve at fall dinner parties. For a lunch entree, pile the dressed salad on a platter, arrange slices of leftover cold roast chicken alongside and garnish with an extra drizzle of vinaigrette.
Chicken Paillard with Panzanella Salad By Andrew Zimmern This panzanella salad set atop a grilled chicken paillard is a recipe I used on restaurant menus in NYC in the 80s! Good food is always good. Improvising with the panzanella salad is never a mistake. Try adding arugula, watercress, or whatever fresh vegetables look good at the… Read More →
Flank Steak with Thai Salad By Floyd Cardoz Peter’s and Justin’s eyes light up every time I make this dish; it’s one of their favorites. For my part, I especially like it during the summer because the flank steak doesn’t have to be served hot to be delicious. I love beef, but I believe that… Read More →
Grilled Sweet Onion Salad By Andrew Zimmern This summery grilled sweet onion salad not only looks beautiful, but it’s also a cinch to put together—especially if you already have the grill fired up for a backyard barbecue.
Succotash-Style Summer Salad By Andrew Zimmern Simple is best. This is one of those recipes. Don’t feel encumbered by the ingredients I am using here. Feel free to make this cold succotash–style corn and green tomato salad for any and every meal, at least until corn stops coming into the market. Sometimes I add handfuls of… Read More →
Crisp Butter Lettuce & Shaved Fennel Salad By Michelle Bernstein This crisp, refreshing salad with its bright, lemony flavor will cut through the rich holiday dishes and wake up your palate.
