Mediterranean-Style Squid Salad By Andrew Zimmern In this episode of Wild Game Kitchen, I tackle fresh squid, demonstrating how to break down this often-intimidating seafood into two delicious dishes. First, learn the essential technique of cleaning and preparing squid, then create a vibrant Mediterranean-style salad where quickly grilled squid is served with shaved fennel, cherry… Read More →
Antelope Carpaccio with Charred Tomatoes & Pecorino By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony avgolemono sauce and roasted potatoes… Read More →
By Andrew Zimmern
Pasta with Mozzarella, Basil & Tomatoes This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. I love topping mine with freshly grated Parmesan cheese. It’s an easy dinner (vegetarian, too!) you’ll return to all summer long. Reasons I love this easy pasta recipe: It can be served… Read More →
Garides Saganaki By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce. Watch Andrew make this recipe:
Salmon Burgers with Roasted Tomatoes & Avocado By Andrew Zimmern This simple recipe allows the flavor of the salmon to shine. I prefer to use fresh salmon, as opposed to canned salmon, the extra effort and cost is worth it for a better tasting burger with a superior texture. I top my salmon burgers with oven… Read More →
Tomato Flavor Bombs By Andrew Zimmern Here’s one irresistible way to use up and preserve that bucket of tomatoes you bought at the farmers’ market last weekend. Roasting the tomatoes at a low temp for several hours intensifies the flavor. Put these oven-dried tomatoes in salads or sautés; puree for homemade tomato paste and sauces;… Read More →
15 Recipes for Summer’s Tomatoes From the teensiest of cherry tomatoes to giant beefsteaks and gorgeous heirloom varietals, now is the time to fill up on real tomatoes—you know, the ones with actual flavor, from your garden or the farmers market, the kind that’ve never been refrigerated. When tomatoes are at their peak, my favorite… Read More →
Broiled Shrimp with Tomatoes & Feta By Andrew Zimmern Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes can take up to twenty percent more cooking time than beans without tomatoes. If you have some unusually highly acidic tomatoes and you want a… Read More →
Baked Ricotta with Cherry Tomatoes & Pignoli Granola By Matthew Accarrino
The Best Cabrito Burger By Andrew Zimmern Americans need to eat more alternative proteins—it’s healthier and better for our planet, plus it’s economically and culturally sustainable. This recipe is inspired by the goat butter burger we serve on my food truck. I might be biased, but that burger is one of the best things I’ve… Read More →
What I’m Craving After a Long Shift By Jenn Louis
Not Your Mom’s Meatloaf By Raquel Pelzel
Grilled Corn Salad By Andrew Zimmern This vibrant salad tastes like summer in a bowl—perfect for barbecues, potlucks, or as a light dinner when the weather’s too hot to cook indoors.
It’s all about the socarrat. 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 a… Read More →
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 →
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 →
Country-Style Squid on the Plancha By Andrew Zimmern In this episode of Wild Game Kitchen, I tackle fresh squid, demonstrating how to break down this often-intimidating seafood into two delicious dishes. First, learn the essential technique of cleaning and preparing squid, then create a vibrant Mediterranean-style salad where quickly grilled squid is served with shaved… Read More →
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 →
Artichoke, Asparagus & Shrimp Composed Salad By Andrew Zimmern Have you always wanted a secret weapon for picture perfect food plating? Ever wondered what the best knife would be for small handwork in the kitchen? The bird’s beak knife is the most underrated tool in your kitchen arsenal. We eat with our eyes, so yes, presentation is… Read More →
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 →
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 Striped Bass with Sweet Corn Succotash & Grill Butter By Andrew Zimmern In this episode of Wild Game Kitchen, I’m featuring two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. First up, I’m making an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots,… Read More →
Grilled Rabbit with Panzanella and Grilled Lettuce Salad 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… Read More →
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 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 →
Roasted Antelope Leg with Lemon-Olive Oil Potatoes, Charred Greens and Avgolemono Sauce By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony… Read More →
Borracho Beans By Andrew Zimmern I absolutely adore borracho beans (meaning “drunken beans”). A dish of pinto beans simmered in dark Mexican beer, the savory broth is infused with smoky ham hock, onions, serrano chiles, and garlic. Seasoned with ancho chile powder and Mexican spices (try my Mexican Fiesta seasoning), these beans offer the perfect… Read More →
Bison Skirt Steak Tacos with Peanut Salsa, Charred Onions and Borracho Beans By Andrew Zimmern This is a steak taco feast for the ages—tamarind marinated bison skirt steak topped with a spicy charred peanut and chile salsa, charred onions and cilantro, served alongside a big bowl of borracho beans, pinto beans simmered in beer with… Read More →
