Grape Salad with Shrimp, Parsley & Almonds By Andrew Zimmern The New York Times may have gotten it wrong when they suggested warm grape salad was a Minnesota staple at Thanksgiving, but if done correctly, grape salads can be delicious. Try my version: shrimp marinated in orange zest and spicy Calabrian chiles, paired with a… Read More →
Salade de Poireaux, Sauce Moutarde By Denise Lurton Moullé Leeks are a staple in France. All vegetable gardens have leeks planted and French farmers’ markets offer beautiful, tall, firm leeks throughout the fall and winter. As common and as inexpensive as potatoes, leeks are used throughout the long French winters to make soup (the sentimental… Read More →
The Best Fall Salad By Andrew Zimmern In Minnesota, we love to hunt. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or quarters as needed, served with salads, on root vegetable mash, in tacos with tomatillo salsa or as a hash with fried egg for breakfast… Read More →
New Nordic Cuisine By Gunnar Gislason This simple recipe combines the creaminess of cottage cheese and the freshness of raw fennel contrasted with a fennel puree and spicy crunch of toasted nuts. It’s a wonderful way to kick off a meal, or makes a nice vegetarian main course.
Fried & True Who thought a Jewish girl from Argentina could produce one of the best takes on an American favorite? But Michy—as everyone affectionately refers to beloved Miami restaurateur Michelle Bernstein—does exactly that. On summer Wednesdays she serves an incredible all-you-can-eat fried chicken buffet—the chicken gilded with an impossibly crisp coating—that calls to mind… Read More →
Here’s a recipe everyone needs in their back pocket. By Andrew Zimmern It’s simple and easy and looks great on a platter. For this country club salad, I cut several heads of young local romaine lettuce (iceberg in a pinch) in halves, trimmed and arrange them on a platter. I garnish them with sliced cherry… Read More →
Not-So-Guilt-Free Greens By Andrew Zimmern I created this bacon-and-egg salad when I was a chef at a French bistro in Minneapolis in the early ’90s. Within a week or two it was a massively popular lunch special and our best seller at brunch. It’s hard to beat the contrasting combination of salty and sweet, hot… Read More →
Steakhouse-Style Entrée Salad By Andrew Zimmern This is my interpretation of a chopped salad I grew up eating in New York City, a staple at our old-school neighborhood steak house. The veggie-heavy dish gets plenty of protein from the shrimp and hard-boiled eggs, vitamin C and fiber from the fresh green beans and peas, while celery… Read More →
Deconstructed BLT By Andrew Zimmern This is one of my favorite salads. It hits the spot any time of year, but is especially appealing when local tomatoes are in season. The sweet-savory candied bacon and ripe cherry tomatoes offer a great flavor contrast to the bitter frisee and tart vinaigrette. Everyone should have this classic… Read More →
A Sweet, Sour, Spicy & Savory Salad This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s… Read More →
Sweet & Tangy By Mindy Fox Raisins, lime, and honey create a sweet-tangy chutney flavor that plays nicely with the curry in this Indian-inspired salad. Whether under a tree in the park or around the table in cooler months, I love to serve this dish picnic-style, with good crackers and little gourmet bites from a… Read More →
My Version of a Thai Menu Staple By Andrew Zimmern This spicy, savory Asian grilled beef salad is pushed over the top by addictively delicious fried potato crisps. It’s an easy, ultra-flavorful summertime meal.
Greek Isle Grill Two years ago, I spent a week on the Greek island of Kalymnos. This island is the real deal, you’ll find tiny taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. One night before a shoot, several well-lubricated… Read More →
A Classic Mediterranean Appetizer This festive Sephardic eggplant salad is almost more of a chunky dip than what we would traditionally call a salad.
Black Pepper Chicken Stir Fry By Andrew Zimmern This is an easy meal that comes together quickly and — with a pot of rice and some cucumber salad — makes for a simple and delicious meal. I made a monster batch just to see if I could, and while it was unwieldy, I wanted to… 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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
My Go-to Grillables Want to up your grill game? Start with better proteins. I’ve created this list of some of my favorites– from Waygu beef and Kurobuta pork to sustainable striped bass and wild game. I’ve included some links to recipes in the post as well. You can follow them to the letter, or use…
The Easiest Way to Cook Asparagus By Andrew Zimmern It’s springtime and asparagus is abundant in the markets. I like to toss it in a wok with an umami-rich black bean sauce, serve it as a salad with poached lobster, blitz it into a springy pesto and shave ribbons of it for classic fettuccine primavera.… Read More →
From my grandmother’s split pea soup to pasta carbonara and sticky Chinese chicken wings, my FREE digital cookbook includes all of my best-loved recipes. This digital cookbook has a little bit of everything. Soups, salads and appetizers, plus game day snacks that are super-shareable, hearty weeknight meals and even a few special occasion items (hello,…
Pasta with Mozzarella, Basil & Tomatoes This summertime orecchiette with mozzarella, basil and tomatoes is the easy pasta dish you need right now. I love topping mine with freshly grated Parmesan cheese. It’s an easy dinner (vegetarian, too!) you’ll return to all summer long. Reasons I love this easy pasta recipe: It can be served… Read More →
Spring Risotto By Andrew Zimmern This beautiful fresh pea risotto with morels is the perfect way to celebrate the season. Watch Andrew make this recipe:
By Andrew Zimmern I love this flavorful dressing on my shrimp tempura salad:
Spaghetti with Classic Tomato Sauce By Andrew Zimmern A steaming bowl of spaghetti with homemade tomato sauce, fresh basil and a sprinkle of parmesan cheese is a guaranteed crowd-pleaser. To round it all out, serve with crusty bread and a big salad. Like this recipe? Save it on Pinterest.
