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Andrew Zimmern Recipe Mushroom Cavatelli

Cavatelli with Golden Chanterelles and Colatura

Mushroom Cavatelli By Andrew Zimmern Are you ready to explore Minnesota’s rich forests? Let’s create a couple meals from wild, foraged mushrooms. In this episode of Wild Game Kitchen, I’m making a simple grilled wild mushroom salad, paired with fresh herbs and a bright sherry vinaigrette. Then, it’s all about homemade fresh cavatelli pasta with…  Read More

Andrew Zimmern Recipe Grilled Mushroom Salad

Grilled Wild Mushroom Salad

Celebrating Minnesota’s Wild Produce By Andrew Zimmern Are you ready to explore Minnesota’s rich forests? Let’s create a couple meals from wild, foraged mushrooms. In this episode of Wild Game Kitchen, I’m making a simple grilled wild mushroom salad, paired with fresh herbs and a bright sherry vinaigrette. Then, it’s all about homemade fresh cavatelli…  Read More

Andrew Zimmern Recipe Quail Paella

Grilled Quail Paella

It’s all about the socarrat. By Andrew Zimmern In this episode of Wild Game Kitchen, I’m exploring the delicate yet versatile nature of quail with two distinct preparations. First up, my take on Southern comfort food, fried quail with homemade aioli — pieces of quail are double-dredged and fried to golden perfection, paired with a…  Read More

Andrew Zimmern Recipe Fried Quail

Fried Quail with Lemon-Basil Aioli

You should be eating more quail. By Andrew Zimmern In this episode of Wild Game Kitchen, I’m exploring the delicate yet versatile nature of quail with two distinct preparations. First up, my take on Southern comfort food, fried quail with homemade aioli — pieces of quail are double-dredged and fried to golden perfection, paired with…  Read More

Andrew Zimmern Recipe Salt Crusted Halibut

Salt Crusted California Halibut

Halibut with Sauce “Gagnaire” and Roasted Whole Cauliflower By Andrew Zimmern n this episode of Wild Game Kitchen, I’m showcasing two different approaches to preparing pristine California halibut. First up,  a Mediterranean-inspired dish of grilled halibut filets with a Spanish romesco sauce and caveman-style whole roasted cabbage, all resting on a bed of saffron-spiced labneh.…  Read More

Grilled halibut on Wild Game Kitchen.

Grilled Halibut with Roasted Cabbage and Romesco

Don’t skip the caveman style cabbage. By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing two different approaches to preparing pristine California halibut. First up,  a Mediterranean-inspired dish of grilled halibut filets with a Spanish romesco sauce and caveman-style whole roasted cabbage, all resting on a bed of saffron-spiced labneh. Then, I’ll…  Read More

Andrew Zimmern Recipe Grilled Leeks Vinaigrette

Grilled Leeks Vinaigrette

Grilled Leeks Vinaigrette By Andrew Zimmern Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf life,…  Read More

Andrew Zimmern Recipe Venison Bigos

Venison Bigos

The Hunters Stew of Poland By Andrew Zimmern In this episode of Wild Game Kitchen, I’m going to demo two distinct approaches to cooking venison. First, I’m going to make an easy venison paillarde — tenderloin medallions pounded thin, quickly grilled to a perfect medium-rare, and topped with shaved baby artichokes, fresh basil, and parmesan.…  Read More

Andrew Zimmern Recipe Venison Paillarde

Grilled Venison Paillarde

Venison Paillarde with Artichoke Salad and Anchovy Mayo By Andrew Zimmern In this episode of Wild Game Kitchen, I’m going to demo two distinct approaches to cooking venison. First, I’m going to make an easy venison paillarde — tenderloin medallions pounded thin, quickly grilled to a perfect medium-rare, and topped with shaved baby artichokes, fresh…  Read More

Andrew Zimmern Recipe Roasted Guinea Hen

Slow Roasted Guinea Hen

Slow Roasted Guinea Hen, Eggplant Salad and Delicata Squash By Andrew Zimmern I love showcasing the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry. In this episode of Wild Game Kitchen, I start by making a guinea hen and watercress salad — perfectly grilled breast meat atop a…  Read More

Grilled Guinea Hen Salad

Grilled Guinea Hen Salad

Guinea Hen and Watercress Salad with French Mustard Vinaigrette By Andrew Zimmern I love showcasing the versatility of guinea hen, an often-overlooked game bird that offers richer flavor than commercial poultry. In this episode of Wild Game Kitchen, I start by making a guinea hen and watercress salad — perfectly grilled breast meat atop a…  Read More

Country Style Squid on the Plancha

Crispy Squid with Lemon Aioli

Country-Style Squid on the Plancha By Andrew Zimmern In this episode of Wild Game Kitchen, I tackle fresh squid, demonstrating how to break down this often-intimidating seafood into two delicious dishes. First, learn the essential technique of cleaning and preparing squid, then create a vibrant Mediterranean-style salad where quickly grilled squid is served with shaved…  Read More

Grilled Squid Salad

Grilled Squid Salad with Fennel, Tomatoes & Olives

Mediterranean-Style Squid Salad By Andrew Zimmern In this episode of Wild Game Kitchen, I tackle fresh squid, demonstrating how to break down this often-intimidating seafood into two delicious dishes. First, learn the essential technique of cleaning and preparing squid, then create a vibrant Mediterranean-style salad where quickly grilled squid is served with shaved fennel, cherry…  Read More

The Blue Food Cookbook

Pre-Order The Blue Food Cookbook Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do…

Father's Day Grilled Jerk Leg of Lamb

Grilled Jerk Boneless Leg of Lamb

Father’s Day Feast By Andrew Zimmern I’ve spent a lifetime teaching people how to grill, and I have some news for you. You can’t master the art of grilling meat without this Shun knife. Don’t sleep on it just because they call it a ‘brisket slicer.’ I use it for everything: lamb, pork shoulder, turkey,…  Read More

Andrew Zimmern Recipe for Fried Sweet Plantains

Fried Sweet Plantains

I love maduros. By Andrew Zimmern The key to this recipe is really in selecting those perfectly ripe plantains—you want them blackened (or at least almost blackened) so they are sweet and soft. When they hit the hot oil, the natural sugars caramelize beautifully to create that golden, crispy exterior while keeping the inside creamy…  Read More

Andrew Zimmern Recipe Coconut Milk-Braised Collard Greens

Coconut Milk-Braised Collard Greens

Coconut Milk-Braised Collard Greens By Andrew Zimmern This is my riff on callaloo, a side dish of braised greens found all over the Caribbean. While the preparation varies significantly across different Caribbean islands, it’s a ubiquitously loved comfort food dish. It’s hearty and nutritious, creamy and earthy, a little sweet, a little spicy. My version…  Read More

Andrew Zimmern Recipe Haitian Pikliz

Haitian Pikliz

The Best Compliment to Grilled Lamb By Andrew Zimmern What’s the best condiment for grilled meat? Haitian pikliz. This tangy, fiery relish combines cabbage, carrots, and scotch bonnet peppers in a bright vinegar brine that develops complex, funky flavors over time. It’s a common sight on Haitian tables, meant to balance the flavors of rich…  Read More

Chicken Salad with Peanut-Sesame Vinaigrette

My Go-To Picnic Potluck Dish By Andrew Zimmern I’m going to be honest with you, a nakiri is just as versatile as a Western-style chef’s knife. The blade’s straight edge and perfect balance make it the unsung hero of precision vegetable prep, a kitchen workhorse that handles everything from delicate herbs to hearty roots. One…  Read More

Vietnam

Join me in Vietnam for a trip of a lifetime! BOOK NOW I’ve visited Vietnam more than a dozen times, diving deep into its rich foodways and vibrant cultural landscape. On this journey, I’ll share stories from the road—wild meals, heartfelt conversations, and unforgettable encounters—offering thoughtful context only someone who knows the country this intimately…

Andrew Zimmern Recipe Spring Salad for Mother's Day

Spring Salad for Mother’s Day

Artichoke, Asparagus & Shrimp Composed Salad By Andrew Zimmern Have you always wanted a secret weapon for picture perfect food plating? Ever wondered what the best knife would be for small handwork in the kitchen? The bird’s beak knife is the most underrated tool in your kitchen arsenal. We eat with our eyes, so yes, presentation is…  Read More

Andrew Zimmern Recipe Grilled Whole Mackerel

Whole Mackerel with Rutabaga Mash and Parsley-Grape Salad

Whole Mackerel with Caramelized Onions By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches…  Read More

Andrew Zimmern Recipe Grilled Mackerel Salad

Grilled Mackerel Salad with Pan Con Tomate

Don’t Ignore Mackerel! By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches. Then, I’m…  Read More

Andrew Zimmern Recipe for Risotto with Spot Prawns, Uni and Scallops, on Wild Game Kitchen.

Grilled Scallop, Spot Prawn and Sea Urchin Risotto

Showstopping Seafood Risotto By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack sea urchin and shuck live scallops…  Read More

Scallops and Uni On the Half Shell

Working with Some of the Ocean’s Most Prized Ingredients By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack…  Read More

Andrew Zimmern Recipe Duck Noodle Soup

Duck Noodle Soup

Open Fire Duck Noodle Soup with Grilled Duck Breast By Andrew Zimmern In this episode of Wild Game Kitchen, I’m transforming a beautiful wild duck into two dishes that showcase the versatility of this delicious game bird. First, I’ll utilize the breast for a simple grilled appetizer inspired by Japanese tataki—duck seasoned with scallion, ginger…  Read More

Andrew Zimmern Recipe Duck Tataki

Seared Duck Breast with Ginger and Scallion

A Take on Japanese Tataki By Andrew Zimmern In this episode of Wild Game Kitchen, I’m transforming a beautiful wild duck into two dishes that showcase the versatility of this delicious game bird. First, I’ll utilize the breast for a simple grilled appetizer inspired by Japanese tataki—duck seasoned with scallion, ginger and Thai chiles, finished…  Read More

Andrew Zimmern Recipe Grilled Striped Bass

Grilled Striped Bass with Corn Succotash

Grilled Striped Bass with Sweet Corn Succotash & Grill Butter By Andrew Zimmern In this episode of Wild Game Kitchen, I’m featuring two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. First up, I’m making an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots,…  Read More