Zoë’s Orange Poppyseed Bundt Cakes with Chocolate Ganache
By Zoë François
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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 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 →
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 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 →
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 →
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 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 →
Whole Roasted Wild Boar Leg
Roasted Boar Leg with Glazed Onions, Pickled Fruit and Mustard Sauce By Andrew Zimmern This episode of Wild Game Kitchen is all about wild boar. First, let’s make homemade wild boar chorizo — ground boar seasoned with cilantro, onion, garlic, chiles and lime — and crumble it into a pot of plump mussels steamed with… Read More →
Grilled Prawns with Lemongrass Sambal
Grilled Prawns with Lemongrass Sambal and Battle Rice By Andrew Zimmern In this episode of Wild Game Kitchen, I’m grilling two spectacular shrimp dishes. I’m starting with a twist on a Southern country club classic — skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham, grilled and glazed with a sweet-hot pepper jelly.… Read More →
Shrimp Skewers with Country Ham and Pepper Jelly
Easy Grilled Country Club Appetizer By Andrew Zimmern In this episode of Wild Game Kitchen, I’m grilling two spectacular shrimp dishes. I’m starting with a twist on a Southern country club classic — skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham, grilled and glazed with a sweet-hot pepper jelly. Then, inspired by… Read More →
Elk Chops with Colcannon
Elk Chops with Colcannon, Tarragon Emulsion and Rosemary Charcoal By Andrew Zimmern Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with… Read More →
Elk Tostadas with Salsa Macha
Elk Tostadas with Salsa Macha By Andrew Zimmern Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with salsa macha — a… Read More →
Fried Quail with Lemon-Basil Aioli
You should be eating more quail. By Andrew Zimmern In this episode of Wild Game Kitchen, I’m exploring the delicate yet versatile nature of quail with two distinct preparations. First up, my take on Southern comfort food, fried quail with homemade aioli — pieces of quail are double-dredged and fried to golden perfection, paired with… Read More →
Grilled Halibut with Roasted Cabbage and Romesco
Don’t skip the caveman style cabbage. By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing two different approaches to preparing pristine California halibut. First up, a Mediterranean-inspired dish of grilled halibut filets with a Spanish romesco sauce and caveman-style whole roasted cabbage, all resting on a bed of saffron-spiced labneh. Then, I’ll… Read More →
Grilled Leeks Vinaigrette
Grilled Leeks Vinaigrette By Andrew Zimmern Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf life,… Read More →
Venison Bigos
The Hunters Stew of Poland By Andrew Zimmern In this episode of Wild Game Kitchen, I’m going to demo two distinct approaches to cooking venison. First, I’m going to make an easy venison paillarde — tenderloin medallions pounded thin, quickly grilled to a perfect medium-rare, and topped with shaved baby artichokes, fresh basil, and parmesan.… Read More →
Slow Roasted Guinea Hen
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 →
Grilled Guinea Hen Salad
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 →
Haitian Pikliz
The Best Compliment to Grilled Lamb By Andrew Zimmern What’s the best condiment for grilled meat? Haitian pikliz. This tangy, fiery relish combines cabbage, carrots, and scotch bonnet peppers in a bright vinegar brine that develops complex, funky flavors over time. It’s a common sight on Haitian tables, meant to balance the flavors of rich… Read More →
Chicken Salad with Peanut-Sesame Vinaigrette
My Go-To Picnic Potluck Dish By Andrew Zimmern I’m going to be honest with you, a nakiri is just as versatile as a Western-style chef’s knife. The blade’s straight edge and perfect balance make it the unsung hero of precision vegetable prep, a kitchen workhorse that handles everything from delicate herbs to hearty roots. One… Read More →
Vietnam
Join me in Vietnam for a trip of a lifetime! BOOK NOW I’ve visited Vietnam more than a dozen times, diving deep into its rich foodways and vibrant cultural landscape. On this journey, I’ll share stories from the road—wild meals, heartfelt conversations, and unforgettable encounters—offering thoughtful context only someone who knows the country this intimately…
Whole Mackerel with Rutabaga Mash and Parsley-Grape Salad
Whole Mackerel with Caramelized Onions By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches… Read More →
Grilled Mackerel Salad with Pan Con Tomate
Don’t Ignore Mackerel! By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches. Then, I’m… Read More →
Grilled Scallop, Spot Prawn and Sea Urchin Risotto
Showstopping Seafood Risotto By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack sea urchin and shuck live scallops… Read More →
Bass Crudo with Stone Fruit & Lime
Easy, Summery Crudo By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. I begin with an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots, and a vibrant chile oil – a dish… Read More →
Slow Roasted Pheasant Over an Open Fire
Pheasant with Flat Bread, Cucumber Salad & Amba By Andrew Zimmern On this episode of Wild Game Kitchen, I am roasting a whole pheasant by hanging it over the open fire. I absolutely love this kind of experimental outdoor cooking, it forces you to be in tune with the weather, the wind, the fire. Serve… Read More →
Pheasant Yakitori Skewers
Japanese Inspired Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to butcher a whole pheasant and utilize the boneless meat for pheasant yakitori skewers. The secret to making authentic izakaya-style Japanese skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and… Read More →
Grilled Rabbit with Sesame Chile Sauce
Grilled Rabbit with Sesame Chile Sauce By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild Game Kitchen,… Read More →
Grilled Red Snapper with Herb Salad
Grilled Red Snapper with Herb Salad and Charred Sweet Potato Planks By Andrew Zimmern A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller… Read More →