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 →
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 →
Simple Enchilada Casserole By Andrew Zimmern This delicious enchilada casserole is an all-time family favorite and a cinch to make, especially if you’re using up leftover roast chicken or a rotisserie chicken from the grocery store. The key to max flavor in a short amount of time is my Mexican Fiesta Seasoning, a robust blend… Read More →
Craveable Meatball Pull-Apart Sliders By Andrew Zimmern This easy crowd-pleaser has become a favorite in my household, for parties, on game day, as an appetizer or dinner. The combination of pork, veal and chicken makes a beautiful, tender meatball that’s elevated with my flavorful Andrew Zimmern Badia Italian spice blend – with REAL flavors of… Read More →
By Andrew Zimmern Potatoes are one of Maine’s most valuable agricultural commodities, last year the state harvested nearly 2 BILLION pounds. There is a newer varietal, the widely available Caribou Russet, that’s ideal for my favorite gnocchi recipe. This gnocchi dough is so forgiving and simple, so no need to be intimidated. Plus, it makes… Read More →
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 →
The iconic Hawaiian plate lunch is an overloaded plate of delicious food, often comprised of two proteins, two starches, gravy and a fried egg. In this episode of Wild Game Kitchen, I reimagine this craveable meal with a hand-chopped venison burger topped with homemade gravy and a fried egg, jumbo grilled shrimp, a humble macaroni… Read More →
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 spread… Read More →
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 →
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 →
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.
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 →
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 →
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 complement the richness of the meat, I’m serving… Read More →
Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.
Classic Northern Italian Wild Boar Ragu By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing a traditional Northern Italian-style wild boar ragu. I’ll show you how to butcher the boar shoulder, then simmer it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta.
Look no further for your ultimate game day menu. Kick off your football festivities with fried tater tots with sweet and spicy glaze, oyster hush puppies with pepper mojo, and charred tomatillo salsa with chips. Then move down the line to three kinds of chicken wings: curried with fried shallots, sticky-spicy ‘Chamoy’ wings, and one-pot…
Charred Broccolini By Andrew Zimmern It doesn’t get much easier than this simple side dish of charred broccolini, a perfect accompaniment for fish, steak or chicken. I even love it in pasta topped with crunchy breadcrumbs.
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 →
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… Read More →
I’m an elk guy all the way. It’s just gamey enough to remind you’re not eating beef, and is beautifully marbled. In this recipe, I grill bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. I loves to use… Read More →
Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it… Read More →
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
I’m thrilled to share my new Knife Skills video series, presented by Shun Knives. We’ve been working on this series of 10 videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it.… Read More →
This is my version of the Cataldo family’s famous “Mom’s Sauce” recipe. I tried it when I was shooting an episode of Family Dinner. Generations of Cataldos have grown up in their family pork store in Massapequa, NY. Every Monday, the family gathers to catch up, let the kids play together and enjoy a traditional family… Read More →
Easy Grilled Pork Kebabs By Andrew Zimmern In this recipe, I marinate pork in my new citrus herb seasoning, Greek yogurt and lemon before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with tomato and cucumber salad and tzatziki sauce.
Intuitive Content As the CEO of Intuitive Content, Andrew Zimmern leads a company of industry veterans to develop and produce dynamic original television and broadcast specials, while partnering with some of the world’s biggest companies to create brand-driven series and web content. Our expertise and focus is creating entertainment around captivating human narrative, food, lifestyle…
Crispy Curry Chicken Wings with Frizzled Shallots & Hot Red Peppers These curried, fried chicken wings with frizzled shallots and chiles are impressive, but so easy! I love pairing these with homemade ranch dip to balance out the hot red chiles and curry. It’s wing heaven. Watch me make this recipe: Watch me make ranch… Read More →
By Andrew Zimmern Beef and shrimp winter rolls are so easy and delicious to make. The lightly seared beef adds such a richness to a fresh bunch of herbs and greens. Watch Me Make Winter Rolls:
