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Andrew Zimmern Recipe Roast Antelope Leg

Greek-Style Whole Roasted Antelope Leg

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

Andrew Zimmern Recipe Antelope Carpaccio

Antelope Carpaccio with Charred Tomatoes

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

Andrew Zimmern Recipe Ribeye Cheesesteak Sandwich

Ribeye Cheesesteaks with Peppers & Mushrooms

The Best Way to Make a Cheesesteak At Home By Andrew Zimmern If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an…  Read More

Andrew Zimmern recipe shrimp japchae

Shrimp Japchae

My Favorite Korean Noodle Dish By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like Japchae, a dish made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a…  Read More

Andrew Zimmern Recipe Stuffed Chicken Legs

Fried Stuffed Chicken Legs

Learn how to break down, bone out, roll and tie chicken. By Andrew Zimmern This is a really fun recipe, perfect for the hobbyist cook who loves the flavors of Thailand and Vietnam. It’s skin-on boneless dark quarters, stuffed with a pork forcemeat — basically my ground pork spring roll filling studded with vermicelli noodles,…  Read More

Andrew Zimmern Recipe Curry Shrimp Noodles

Curried Shrimp Noodle Salad

Curried Shrimp Noodle Salad By Andrew Zimmern This is my favorite cold noodle salad, topped with curried shrimp, a spicy herb sauce and lots of colorful fresh vegetables and herbs. I love the flavor combination of curry, coconut, tomato, garlic and ginger, so I’ve utilized that here as a marinade for fresh, head on shrimp.…  Read More

How to Make a Stunning Charcuterie Board

How to Make a Stunning Charcuterie Board

Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use…  Read More

How to Carve a Roasted Chicken with Kitchen Shears

Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a…  Read More

Easy Apple Galette Recipe

Easy, Rustic Apple Galette Recipe

Everyone should know how to make a rustic apple galette. You just fold up the edges, throw it on a baking sheet and bake it to crisp perfection. It’s a simple recipe that anyone can do. In this video, I show you how to prep and slice apples for this dish. It’s easy but there…  Read More

Recipe: Beef Tartare with Frizzled Shallots

Learn to Mince with this Beef Tartare with Frizzled Shallots Recipe

Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?…  Read More

Andrew Zimmern's Wild Duck Gumbo Recipe

Wild Duck Gumbo with Crispy Duck Breasts Recipe

Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to…  Read More

Pan-Fried Turkey with Jalapeño-Bacon Wild Rice and Cheese Sauce

This is my favorite way to prepare wild turkey. It’s brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeño-bacon wild rice. For wild turkeys, I like to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent…  Read More

Grilled Elk Chops with Apples, Onions and Rutabaga Mash

Grilled Elk Chops with Apples, Onions and Rutabaga Mash

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

Red Chile Rabbit Tacos with Tomatillo Salsa Recipe

Red Chile Rabbit Tacos with Tomatillo Salsa Recipe

You should be eating more rabbit. Why? It’s lean, healthy, high protein, and sustainable. Plus, it tastes great. In this recipe, I skewer the kidneys, livers and hearts and cook them over live fire. It’s my favorite part. The rest of the rabbit is braised in a rich and flavorful red chile sauce and served…  Read More

Spicy Fried Bison Bites Recipe with Tamarind and Hunan Peanut Sauce

Spicy Fried Bison Bites Recipe with Tamarind and Hunan Peanut Sauce

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

Learn to Cut Batons with this Sweet Potato & Shrimp Fritter Recipe

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

Andrew Zimmern's Smoked Trout Dip

Smoked Fish Dip Recipe

I love this easy, flavorful smoked fish dip recipe. You can make it with smoked salmon, smoked trout, mackerel, whitefish… you get the picture. Schmeared on Ritz crackers, saltines, or toast points, this isn’t fancy food, it’s yummy, up-at-the-cabin food. The kind of thing you can whip together with stuff in your pantry. Plus, it’s…  Read More

Andrew Zimmern's Grilled Deviled Chicken Thighs With Mint-Yogurt Sauce

Grilled Deviled Chicken Thighs With Mint-Yogurt Sauce Recipe

I recently shared this grilled chicken recipe with People magazine, and it’s a big winner. This grilled chicken recipe highlights all the flavors: sour, salty, bitter, sweet and spicy. It’s a big-flavor dish amplified by the char of the grill and soothed by the tart, acidic chill of the yogurt sauce. Serve it with homemade…  Read More

Learn to Slice and Chop with this Gorgeous Rustic Vegetable Tian Recipe

Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning…  Read More

Lisa Donovan’s Slab Buttermilk Pie Recipe

Lisa Donovan’s Slab Buttermilk Pie Recipe By Lisa Donovan I developed my buttermilk chess pie when I was working with Sean Brock as his pastry chef as a nod to both of our deep Appalachian roots. It became a huge staple in my career and social life—I basically couldn’t show up to a picnic without…  Read More

Easy Moroccan-style Sheet Pan Chicken Recipe

This Moroccan-inspired sheet pan chicken recipe is an easy and flavorful weeknight meal. Made with my Grill Magic Badia seasoning, this meal is loaded with North African flavors of the spice market. It transforms a ho-hum dish to a miraculous one. This recipe serves four, and only uses one pan, leaving minimal dishes to deal…  Read More

My Easiest Fried Rice Recipe

Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from…  Read More

Andrew Zimmern Recipe Thai Grilled Beef Salad

Thai Grilled Beef Salad Recipe

By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and…  Read More

Andrew Zimmern's Italian Wedding Soup

Italian Wedding Soup Recipe

Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to make my meatballs with ground dark meat chicken, Italian sausage and my new Badia Italian Seasoning for an extra flavor boost. I think escarole adds a nice bitterness and…  Read More

Mediterranean Chicken Skewers

Chicken Skewers with Citrus Herb Seasoning

Chicken Skewers with Citrus Herb Seasoning By Andrew Zimmern In this recipe, I marinate chicken thighs in my Citrus Herb seasoning, lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber…  Read More

10 Easy Ways to Use Andrew Zimmern’s New Spice Blends

Seasoned Breadcrumbs 4 cups of day-old Italian bread, torn into chunks 3 tablespoons Badia seasoning mix 2 tablespoons extra-virgin olive oil 1 tablespoon finely grated lemon zest (zest of one lemon) Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until…  Read More

Andrew Zimmern's Vegetable Dip

Versatile Vegetable Dip with Badia Spices

Easy Vegetable Dip By Andrew Zimmern This super easy dip comes together in a flash and is perfect for a vegetable crudite platter, poached seafood, chicken wings, chips or french fries, and even doubles as a great salad dressing. Use any of the spice blends from my collection with Badia Spices, each one inspired by…  Read More

Andrew Zimmern’s Rosh Hashanah Recipes

Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes…  Read More