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 →
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 →
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 →
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 →
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 →
Cheesy, Creamy, Crunchy Baked Greens By Andrew Zimmern These easy creamed greens topped with crunchy, cheesy breadcrumbs are a perfect complement to grilled turkey and lemony orzo. Check it out on the newest season of Wild Game Kitchen.
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 →
Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and… 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.
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 →
Delicious Creole Combination By Andrew Zimmern In this episode of Wild Game Kitchen, I’ll teach you how to break down a whole halibut before and poach the filets in a creole-style tomato roux. I’m serving it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.
Hearty Antelope Stew with Spaetzle By Andrew Zimmern In this episode of Wild Game Kitchen, I’m utilizing an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. First, I butcher the antelope leg, then braise the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. I pair the hearty… Read More →
A Better Way to Blacken Fish By Andrew Zimmern In this episode of Wild Game Kitchen, I blacken beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold spice mixture of lemon, shallot and lots of herbs. To round it out, I’m charring baby romaine lettuce heads over… Read More →
A Perfect Pairing By Andrew Zimmern On this episode of Wild Game Kitchen, I share my twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms cooked with butter, sherry and rosemary.
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.
By Andrew Zimmern
By Andrew Zimmern This is my favorite way to serve sweet potatoes, an easy sweet-and-savory side dish your whole family will love.
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.
Twice Fried Potatoes By Andrew Zimmern The technique here is flawless, and the result is the best tasting potato dish on the planet. The night before you want to serve, throw a few Idaho bakers into the oven, then cool in the refrigerator overnight. When you’re ready to fry, break the cooled potatoes apart into… Read More →
Tomato Orzo Pilaf By Andrew Zimmern This super easy side dish is my favorite pairing for broiled salmon with blue cheese, lemon and dill.
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 →
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 →
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 →
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 →
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.
