Dinner
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Fu Xian-Style Crispy Salt-and-Pepper Lobster
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Root Vegetable Salad with Orange-Tarragon Vinaigrette
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Grandma Zimmern’s Tailgating Pot of Love
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Deep-fried Oysters with Green Asparagus & Asparagus Vinaigrette
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Vushka (VOOSH-kah)
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Cioppino with Mussels
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Wok-Tossed, Twice Cooked, Crispy Salt & Pepper Frogs’ Legs
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Vegetable Curry
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Grilled Leg of Lamb with Bacon Fat Tortillas
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Roasted Organic Chicken with Warm Panzanella Salad
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Spaghetti with Classic Tomato Sauce
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Corn, Crab & Shrimp Chowder
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Andrew Zimmern Cooks: Butter Fried Chicken
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GiGi’s Chopped Salad With Green Goddess Dressing
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Classic Roasted Chicken
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Jenn Louis’ Braised Chicken with Tomatoes, Chilies & Crema
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Tabbouleh
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Naomi Duguid’s Kachin Chicken Curry
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Halibut Aji Yaki
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Frisee Salad with Candied Bacon & French Vinaigrette
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Cherry & Tuna Ceviche
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Farfalle a la Vodka
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Supenn Harrison’s Papaya Salad
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Grilled Beef Salad
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Grilled Peanut-Lime Cornish Hens
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Hank Shaw’s Poached Dove & Roasted Peppers
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Georgia Pellegrini’s Bison Meatloaf
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Glazed Pork Ribs with Scallions & Togarashi
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Cold Cucumber Soup with Yogurt & Dill
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