Search Results

Searched for: see
Dipping Sauce|

Chili Dipping Sauce with Sesame Seeds, Lime & Mint

Spicy, Sweet & Sour Dipping Sauce By Andrew Zimmern Available at most grocery stores, bottled Thai chili sauce is a versatile condiment you should keep stocked in your cupboards. I doctor it up with fresh lime juice, fish sauce, sesame seeds, spicy chiles and mint for the easiest and most delicious dipping sauce I can…  Read More

Crispy Brussels Sprouts

Crispy Brussels Sprouts with Pickled Mustard Seeds

Crispy Brussels Sprouts with Pickled Mustard Seeds By Naomi Pomeroy I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don’t like. A certain generation of people (mine included) grew up with a poor impression of sprouts based on…  Read More

Basil Peso with Pumpkin Seeds|Pesto with Pumpkin Seeds|Pesto making|Pumpkin seed pesto|Pesto pasta

Homemade Basil Pesto with Pumpkin Seeds

Nothing beats simple, homemade pesto in the summer. Most recipes for traditional basil pesto call for pine nuts, but I’m here to make the case for pumpkin seeds. I fell in love with pumpkin seeds (pepitas) after visiting Mexico, where seeds and nuts are used in a variety of recipes, from salsas to desserts. I…  Read More

Pear Tarte Tatin

Pear Tarte Tatin with Anise Seed Caramel

Pear Tarte Tatin By Samantha Seneviratne If you have trepidations about pie crust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however, it slumps and curves, and whatever bubbles up, the dessert is always beautiful. Rustic and lovely. Legend has…  Read More

Corey Lee's Chocolate|Benu

Chocolate With Candied Seeds by Corey Lee

Chocolate With Candied Seeds By Corey Lee For years, we served traditional molded chocolates, filled and deco­rated individually by hand. They were skillfully made, and many of our guests raved about them. Nonetheless, they always felt incon­gruous with the rest of our menu, appearing somewhat common and possibly interpreted as a platitudinal gesture that comes…  Read More

Andrew Zimmern's Pumpkin Seeds

Roasted Pumpkin Seeds

A Sweet & Spicy Fall Snack By Andrew Zimmern It’s the time of year for indulging in everything pumpkin. And while I could go without the pumpkin spice mania, I do love roasting pumpkin seeds during a night of pre-Halloween pumpkin carving with the family. More often than not, I simply add a sprinkle of…  Read More

|Frisee Salad

Frisee Salad with Candied Bacon & French Vinaigrette

Deconstructed BLT By Andrew Zimmern This is one of my favorite salads. It hits the spot any time of year, but is especially appealing when local tomatoes are in season. The sweet-savory candied bacon and ripe cherry tomatoes offer a great flavor contrast to the bitter frisee and tart vinaigrette. Everyone should have this classic…  Read More

Sticky Spicy Glazed Chicken with Root Beer

Sticky Spicy Glazed Chicken with Root Beer By Andrew Zimmern I was making a classic take on a version of Chinese three-cup chicken. I was in a duck camp, and wanted to braise the dark quarters from birds we had shot and serve them with rice.  I had all the stuff I needed except some…  Read More

scallion oil noodles, Chinese Shanghai food

Weeknight Scallion Noodles

I love noodles —  and anything in the onion family. By Andrew Zimmern This week, piles of scallions, spring onions, garlic chives, chives, leeks and ramps are flooding local markets. This noodle dish, which can be easily made for two people or for a crowd, takes advantage of that spring bounty and can be eaten…  Read More

Andrew Zimmern Recipe Shrimp Po Boy

Garlic Butter Shrimp Po’Boy

Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together…  Read More

Beef Birria

Birria Torta Ahogado By Andrew Zimmern For the last several years, birria recipes and all of their spinoffs (quesabirria! birria ramen! birria pizza!) have certainly had their time in the limelight. And while it may be trendy, no one can deny it is utterly delicious at its core — goat, beef or lamb, bathed in…  Read More

Promotions

Hello, nice to see you here. As a special thank you for your continuous support, I’d like to offer my friends, fans and followers a few limited offers.  

Andrew Zimmern Recipe Lamb Chops

Marry Me Lamb Chops

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

Andrew Zimmern Latkes

Andrew’s No-Recipe Latkes

Here is my no-recipe wing it latke making for 2023. This time I decided to just go for it without measuring, not to show off but to show you how malleable this technique is. I used my base premise, that a few Yukon gold potatoes, steamed and peeled, riced into the bowl helps create the…  Read More

Andrew Zimmern Recipe Artichoke Dip

Spicy Artichoke Dip

Yes, It’s Vegan (or Not) This dip is easy to make and can be as vegan as you want it to be. It’s guilt-free and healthy, and it makes the world a better place.

Andrew Zimmern Recipe Braised Pigeon

Braised Pigeon with Olives and Vinegar

Sweet & Sour Braised Pigeon By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing one of my favorite recipes, braised squab with olives and vinegar—a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herbed gnocchi drenched in browned butter, and a simple apple…  Read More

Andrew Zimmern Recipe Clam Chowder

New England Clam Chowder

The BEST Clam Chowder By Andrew Zimmerm In this episode of Wild Game Kitchen, I demystify cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up is this pot of creamy clam chowder with a fortified clam broth.

Andrew Zimmern Recipe Whole Roasted Hog

Whole Roasted Hog

Pig Roast Perfection In this episode of Wild Game Kitchen, I marinate a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw…  Read More

Wild Hog Adovada

Braised Carne Adovada By Andrew Zimmern Learn to make carne adovada in this episode of Wild Game Kitchen, with easy tips for butchering and braising wild hog shoulder with lots of chiles, vinegar and Mexican oregano in a dutch oven over an open fire. To complete the meal, I’m cooking up a pot of cilantro…  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 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 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 Remoulade Recipe

Remoulade Sauce Recipe

Remoulade By Andrew Zimmern Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie Shannon, who passed away many years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great taste makers. His…  Read More

How to Make a Stunning Charcuterie Board

How to Make a Stunning Charcuterie Board

Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use…  Read More