Food Informants I share a week in my life in the HuffPo’s Food Informants. Hanging out with Jose Andres in DC, sitting in on Watch What Happens Live with Andy Cohen, exploring NYC with my wife & kid, then heading up to the cabin… yep, it was a pretty good week.
Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together… Read More →
Mortadella & Prosciutto Pizza Sandwich By Andrew Zimmern This, my friends, is the epic Italian hero of my dreams. Instead of a hoagie roll, I’m using pizza dough, folded onto itself before it’s freshly baked to create a pizza pocket begging to be filled with all of your favorite ingredients. My go-to fillings are a… Read More →
Chicken Tikka Masala By Andrew Zimmern This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret… Read More →
By Andrew Zimmern This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend, layered on the perfect hoagie with harissa, tomatoes, remoulade sauce and an olive, onion and cabbage slaw. This, my friends, is a work of art that’s unrivaled in my books. Try… 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 →
By Zoë François
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 →
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 →
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 syrup… Read More →
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 →
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 →
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 →
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 →
Rootsy Americana Food By Andrew Zimmern In this episode of Wild Game Kitchen, I prepare one of my favorite comfort foods, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals.
A Provençal Meal from my Childhood By Andrew Zimmern Grilled striped bass with tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce often served with bouillabaisse. This is a meal inspired by summers I spent on the coast with my dad. In this episode of Wild Game Kitchen, I’ll demonstrate how… Read More →
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…
Tomato Orzo Pilaf By Andrew Zimmern This super easy side dish is my favorite pairing for broiled salmon with blue cheese, lemon and dill.
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 →
Want to learn a flawless technique for frying chicken? You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams. Knives used:… Read More →
This pie dough recipe is versatile. I’ve used it for traditional pies, galettes, even savory staples, like pot pies.
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 →
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 →
This is simple cast iron cookery 101. This meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions is the perfect thing to cook over a live fire. This dish is wine-y, brine-y, brothy sauce… If I were all alone, I’d have zero… Read More →
Grilled venison with crushed juniper, rosemary, cloves served with sweet potatoes… wow. I’ll not only show you how to cook the venison, but butcher and trim it as well. The sweet potatoes cooked right over the coals are a total game-changer, and the first step you’re going to want to take when making this meal.… Read More →
