Shrimp Toast Sandwiches with Crispy Fried Eggs and Kewpie Slaw By Andrew Zimmern This is what happens when shrimp toast and an ebi katsu sando collide. A gingery shrimp mixture gets pressed onto soft Japanese milk bread, breaded and fried until outrageously crisp, then topped with a fried egg and a bright, lemony Savoy cabbage… Read More →
Hay-Smoked Elk Chops with Black Garlic Butter & Charred Allium Salad By Andrew Zimmern Elk rib chops are one of the great luxury cuts of wild game, lean, tender and deeply flavorful when treated with a little patience. I salt the rack ahead of time, start it gently over indirect heat, then finish it over… Read More →
Elk Chorizo Meatballs with Queso Fundido By Andrew Zimmern These elk chorizo meatballs are built for game day, but they are a long way from ordinary tailgate food. Ground elk gets seasoned like fresh chorizo with ancho chile, smoked paprika, chipotle, garlic, orange and warm spices, then cooked on the plancha until set and finished… Read More →
Tacos de Cabeza with Salsa Roja and Avocado-Tomatillo Salsa By Andrew Zimmern Cooking an entire cow head is true whole-animal cooking and one of the great ways to feed a crowd. After a long, gentle simmer, the cheeks become as tender as short ribs, the tongue takes on the texture of pot roast and the… Read More →
Chicago-Style Fried Beef Sandwiches By Andrew Zimmern This is my version of the legendary breaded steak sandwiches found in old-school Italian-American shops around Chicago. Thinly pounded top round is breaded and fried until crisp, then piled onto soft Italian rolls with charred peppers and onions, rich tomato sauce, melted provolone and mozzarella, and plenty of… Read More →
Walleye and Oyster Po’Boys with Beef Gravy By Andrew Zimmern This sandwich combines two great traditions: a fully dressed fried seafood po’boy and the dark, intensely savory gravy from a Louisiana roast beef po’boy. Here, Minnesota walleye and fried oysters are piled onto crackly French bread with lettuce, tomatoes, pickles and mayonnaise before everything gets… Read More →
Fritto Misto with Fried Herbs and Chile Salt By Andrew Zimmern Fritto misto is one of the simplest and most satisfying ways to cook great seafood, but it demands one thing: eat it immediately. I fry the shrimp, small whole fish and squid separately, piling each batch into paper cones with crisp herbs, chile salt… Read More →
Wild Boar Sliders with Carolina Gold Sauce & Pickled Vegetables By Andrew Zimmern Braising wild boar directly in Carolina Gold sauce gives you something deeper and more satisfying than a standard pulled pork slider. The mustard, vinegar, molasses, hot sauce and boar juices cook down together into a rich, tangy sauce that clings to the… Read More →
Wild Boar & Black Bean Chili with Cornbread Waffles By Andrew Zimmern This is game-day food with real backbone: tender wild boar, black beans, poblanos, chipotles, dark beer and a rich chile gravy that soaks beautifully into savory cornbread waffles. The waffles are not just a garnish here. They turn the whole bowl into something… Read More →
Red Chile Squab Taquitos with Green Tomatillo Salsa & Cotija By Andrew Zimmern These taquitos take squab in a completely different direction. The breasts are coated in a thick red chile marinade, grilled just long enough to stay juicy, then sliced and rolled into fresh corn tortillas with cotija before being shallow-fried until crisp. The… Read More →
Crispy Buffalo-Style Fried Squab with Blue Cheese Dressing & Ranch By Andrew Zimmern Squab is one of my favorite game birds because it has that deep, earthy flavor that stands up beautifully to big seasoning. Here, I treat it like the ultimate game-day wing: marinated in buttermilk, hot sauce and Cajun seasoning, dredged until shaggy,… Read More →
Seafood Salad Perfection By Andrew Zimmern A lobster roll without the lobster-roll price tag? I’m listening. Grilled shrimp, lump crab meat, celery for crunch, chives, lemon, mayo, mustard and a little hot sauce. The key is keeping the shrimp coarsely chopped and folding in the lump crab at the very end so the seafood keeps… Read More →
Grilled Mortadella Focaccia Sandwich with Pistachio Pesto & Burrata By Andrew Zimmern A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula… Read More →
Grilled Chicken Paillard with Watermelon Panzanella By Andrew Zimmern This might be my favorite thing to do with watermelon. Paillard and panzanella for dinner all summer long. Trust me on this one. Watermelon may not be a traditional panzanella ingredient, but its juices mingle with ripe tomatoes, lemon and vinegar to create a bright summer… Read More →
Tomato Sandwiches with Charred Eggplant Salad By Andrew Zimmern This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun knife… there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season… Read More →
My Ultimate Chopped Italian Sandwich By Andrew Zimmern The chopped Italian sandwich trend videos get it all wrong! A great chopped Italian sandwich should not be a pile of homogenous slop. Every ingredient needs a different cut: small cubes of capicola and pepperoni, grated aged provolone, crisp diced lettuce, juicy halved tomatoes and carefully sliced… Read More →
Smoked Spatchcocked Chicken Alabama White-Style By Andrew Zimmern Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun kitchen shears get the chicken… Read More →
Dirty French French French French Burger By Andrew Zimmern There are burgers, and then there are burgers built around an obsession. This one is inspired by my friend Gavin Kaysen’s Dirty French Burger and starts with exceptional beef from Brunson Meats, one of my favorite sources for top-quality, responsibly sourced dry-aged beef. From there, it… Read More →
Travel with me. Travel has always been one of the great privileges of my life, not because of the miles covered, but because of the people, meals, markets, kitchens and conversations that have shaped how I see the world. I’ve spent my life chasing the stories behind what we eat, and the older I get,…
Roasted Goose with Warm Apple, Fennel & Onion Salad By Andrew Zimmern Roasting a whole goose is one of those projects that feels intimidating, but couldn’t be easier or more satisfying. This version uses an aromatic dry cure of juniper, allspice, orange zest and garlic, then roasts the bird upright so the skin crisps while… Read More →
Grilled Goose Breast Sandwich, French Onion Soup-Style By Andrew Zimmern Rich, rosy goose breast gets grilled to medium-rare, piled onto toasted rolls with deeply caramelized French onion soup-style onions, crispy goose skin cracklings, and molten caciocavallo scraped right onto the sandwich. It eats like a cross between a steak sandwich and the best crock of… Read More →
Yellowtail with Miso Sauce, Shiso Butter, Grilled Radishes and Onions By Andrew Zimmern Yellowtail is one of the most forgiving fish you can throw on a grill. It’s a great fish for anyone new to grilling seafood: it has enough fat to stay moist, but a cleaner, flakier texture than salmon. Here, it’s paired with… Read More →
Grilled BBQ Yellowtail Collars with Adobo Glaze By Andrew Zimmern Yellowtail collars are one of the most overlooked, and most delicious, cuts of fish. A quick salt rest firms the flesh and sets you up for a proper char, while this coconut-based glaze—built on Coco López, soy, and vinegar—reduces into something sticky, savory, and just… Read More →
Grilled Bison Kebabs with Flatbread & Herb Salad By Andrew Zimmern A meal built for sharing. This is the way a huge part of the world eats, grilled meat at the center, bright herby salad, charred vegetables, and warm bread to bring it all together. Bison works beautifully here. It’s clean, deeply flavorful, and takes… Read More →
Grilled Fish Puttanesca with Rapini and Garlic Bread By Andrew Zimmern This is the kind of fish recipe that reminds people how much range seafood really has. Bitter greens, a punchy puttanesca, crisp-skinned grilled fish, and garlic bread-style rolls come together into something that feels equal parts Friday fish fry and Saturday dinner party. It… Read More →
Salt Grilled Whole Little Fish with Spinach & Sesame By Andrew Zimmern Cooking whole fish over live fire doesn’t have to be complicated. In fact, it’s one of the simplest and most rewarding ways to do it. This method—skewering small fish and roasting them upright by hot coals—gives you crisp, blistered skin and perfectly tender… Read More →
Grilled Bison Brats with Homemade Spicy Mustard By Andrew Zimmern Lean bison makes a terrific bratwurst, especially when you balance it with pork fat, a warming spice blend, fresh herbs, and a little orange zest for brightness. The homemade mustard is worth the extra time too. It starts sharp and bitter, then mellows after a… Read More →
Suckling Pig Philly-Style with Garlicy Broccoli Rabe and Aged Provolone By Andrew Zimmern A whole roasted suckling pig is already a showstopper, but this version takes its inspiration from the classic Philadelphia roast pork sandwich. The pig is seasoned with a parsley-garlic rub, slow-roasted over live fire until the skin is crisp and the meat… Read More →
Grilled & Braised Three-Cup Pork (San Bei Rou) with Plancha Fried Rice By Andrew Zimmern Smoky grilled pork gets braised in an aromatic three-cup-style sauce with soy, Shaoxing wine, sesame oil, ginger, garlic, dried chiles, cinnamon and star anise, then served over fried rice cooked hot and fast on the plancha. My version leans less… Read More →
My Favorite Clean-Out-the-Fridge Meal By Andrew Zimmern What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. A handful of herbs, some tired vegetables that need saving, maybe a little leftover protein, lots of heat, acid, funk,… Read More →
