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Andrew Zimmern Recipe Lobster Roll

Classic Maine Lobster Roll

By Andrew Zimmern There’s nothing more iconic to the state of Maine than the insanely delicious lobsters pulled from the cold ocean. If you can’t hop in the car and drive the Maine coast in search of the best lobster roll—although I’d highly recommend you put that on your bucket list—don’t worry. They’re easy to…  Read More

Andrew Zimmern Recipe Oyster Stew

Oyster Stew

A Classic Seafood Soup By Andrew Zimmern Growing up in NYC and spending summers at sleep-away camp in Maine, I was exposed to many styles of this classic seafood soup. I think this version is unmatched—a beautiful marriage of intense brininess with decadent creaminess. It’s a comfort food dinner that your whole family will love, but…  Read More

Andrew Zimmern Recipe Blueberry Hand Pies

Blueberry Hand Pies

By Andrew Zimmern These hand pies are an ode to my summer camp days in Maine, where we would forage for wild blueberries when they were at their peak every August. Those tart, sweet little berries just explode with flavor. For me, these hand pies are the best way to enjoy the season’s harvest —…  Read More

Andrew Zimmern Recipe Maple Syrup Souffle

Frozen Maple Syrup ‘Souffle’ with Spiced Almonds

Easy Make Ahead Dessert By Andrew Zimmern Maine famously gets a lot of attention for what comes out of the sea. I’d like to shine a light on other incredible food products of note. Did you know that Maine was home to the country’s most prolific sap producing county? That’s right, some of the nation’s best maple…  Read More

Andrew Zimmern Recipe Steamer Clams

Maine Steamers Mariniere

By Andrew Zimmern Ever since my dad introduced me to clams as a kid, I was hooked. From cherrystones to razor clams, I love them all, but there’s something truly special about the Maine steamer clam. The soft-shell clams are tender, sweet and slightly briny, and they’re one of my favorite ingredients on planet earth.…  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 Vegan Queso

Holiday Queso Dip

Vegan Queso Dip By Andrew Zimmern This dip is easy, fast, can be as vegan as you want it to be and is guilt free, healthy, and makes the world a better place.

Andrew Zimmern Recipe hamachi collar

Sweet and Sour, Sticky and Spicy Hamachi Kama

Broiled Yellowtail Collar By Andrew Zimmern This recipe is from a cooking demo I did last week at the New York City Wine and Food Festival, in an effort to promote sustainable and ethical practices around the farming, fishing, cooking and eating of seafood. Eating roasted fish collars are one of life’s great joys, so…  Read More

Recipes from Wild Game Kitchen Season 3

Andrew Zimmern’s Wild Game Kitchen Season 3 As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. In each episode, I create delicious meals using wild food, while sharing tips for sourcing, butchering and preparing game meat and fish.  These meals are sustainable and easy…

Andrew Zimmern's Recipe Nicoise Salad

Nicoise Tuna Salad with Citrus Dressing

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…  Read More

Andrew Zimmern Recipe Fried Pheasant

Nashville-Style Hot Fried Pheasant

Spicy Fried Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, I take one of my favorite dishes, Nashville-style hot fried chicken, and reinterpret it for wild pheasant. Hot and spicy, batter coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade—a perfect…  Read More

Andrew Zimmern Recipe Goat Curry

Goat Curry with Tomato-Cucumber Salad & Rice Pilaf

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

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 Oysters

Oysters on the Half Shell

In this episode of Wild Game Kitchen, I’m demystifying cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up, chef Zimmern cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo—mussels cooked in a…  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 Bison Tomahawk

Bison Tomahawk Chops with Charred Eggplant

Bison Tomahawk Chops By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a simple trick for getting the most out of your marinade—char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It’s the best way to treat a luxury cut…  Read More

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 Creamed Baked Greens

Creamed Baked Greens

Cheesy, Creamy, Crunchy Baked Greens By Andrew Zimmern These easy creamed greens topped with crunchy, cheesy breadcrumbs are a perfect compliment to grilled turkey and lemony orzo. Check it out on the newest season of Wild Game Kitchen.

Andrew Zimmern's Recipe Grilled Turkey Legs

Grilled Butterflied Turkey Legs with Lemon Orzo

Foolproof Turkey Legs on the Grill By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out. To compliment the richness of the meat, I’m serving…  Read More

SHOP MEALS

Andrew Zimmern’s homestyle frozen entrées blend generational recipes with the essence of Grandma’s Sunday dinners, offering a fusion of comfort, convenience, and treasured memories in every bite.   AVAILABLE EXCLUSIVELY AT WALMART