Easy Grilled Salad By Andrew Zimmern I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight char flavor. Try it out and let me know what you think.
Bison Bolognese on Wild Game Kitchen By Andrew Zimmern In this episode of Wild Game Kitchen, I’m making two great recipes with bison meat. First, let’s simmer up a classic Italian Bolognese sauce, with ground bison, lots of red wine and tomatoes. Then, it’s a taco feast for the ages—tamarind marinated bison skirt steak topped… Read More →
Weeknight Dinner Magic By Andrew Zimmern This dish is so easy and yummy and perfect for any weeknight. I use chicken thighs and fresh Meyer lemons. They make all the difference. If you make this, send me your pictures and tag me on Instagram so I can see yours. Looking for more chicken recipes? Here are… 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 →
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
Lisa Donovan’s Slab Buttermilk Pie Recipe By Lisa Donovan I developed my buttermilk chess pie when I was working with Sean Brock as his pastry chef as a nod to both of our deep Appalachian roots. It became a huge staple in my career and social life—I basically couldn’t show up to a picnic without… Read More →
Every home cook needs a few quality knives. My go-to knives come from Shun. I have an embarrassing amount of them, but for your average person, I think a good chef’s knife, paring knife, kitchen shears and a serrated knife can do just about any job. Fun extras include a blunt nose nakiri for vegetables (primarily);…
You’ve been asking for my favorite gear for years, and I finally created this handy roundup with all my favorites. From woks and knives to salt and coffee, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions are my own.
By Andrew Zimmern Beef and shrimp winter rolls are so easy and delicious to make. The lightly seared beef adds such a richness to a fresh bunch of herbs and greens. Watch Me Make Winter Rolls:
By Andrew Zimmern Okonomiyaki is a savory and delicious Japanese pancake that I first had on the streets of Osaka. Use cabbage as a base, and add shrimp, bean sprouts and kimchi… top with Bulldog Sauce, Kewpie Mayo, bonito flakes and some of my secret macadamia nut crumble recipe.
By Andrew Zimmern This is the insanely craveable mushroom dish of your dreams! This is a technique that you can use with a lot of other vegetables—broccoli, Brussels sprouts, green beans, you name it. Your family is going to beg you to make this again.
By Andrew Zimmern Pickle-brined fried chicken three ways – Nashville-style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy and delicious, you gotta try it for Super Bowl Sunday! Like this recipe? Save it on Pinterest!
Hanukkah Recipes
Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everywhere, anywhere and anytime, from humble food stalls to fancy restaurants. My friend Judy at the Woks of Life posted a great recipe that used to get started. I owe… Read More →
Grilled Cobia with Coconut-Rum Sauce By Andrew Zimmern
Recipes for Rosh Hashanah Rosh Hashanah is a time for reflection and repentance, but it probably doesn’t surprise you that my favorite part is the food. It’s a great excuse to sit around the dinner table with family and friends, and say a toast to the year ahead. To honor tradition, I like to cook dishes… Read More →
Wild Game Kitchen is Back! As a lifelong outdoorsman and chef, Andrew Zimmern demystifies cooking wild food over an open fire, creating delicious and easy meals, while sharing tips for sourcing, butchering and preparing game meat and fish. Brand new episodes on Tastemade
Veal Marsala with Rosemary & Mushrooms By Andrew Zimmern This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom… Read More →
Barbecue Chicken By Andrew Zimmern This barbecue chicken is the best thing I’ve cooked in a long time. I’m confident enough that I’d put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over… Read More →
Roasted Leg of Lamb with Avgolemono Sauce By Andrew Zimmern Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over… Read More →
How to Shuck Clams Clams are definitely one of my top five desert island foods. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. We’d poach and steam them, add them to chowder or cioppino, or shuck them and simply enjoy on the… Read More →
Homemade Shellfish Stock By Andrew Zimmern Always, always, always save your leftover shells and bones in bags in your freezer to make rich, homemade stocks and broths. It’s an ingredient that is guaranteed to take your cooking to the next level. Today, I’m making a shellfish stock with leftover lobster and shrimp shells for my shrimp… Read More →
The Easiest Ways to Prep an Avocado Whether you slice it, dice it, scoop it, smash it or simply cut it in half and eat it with a spoon, there’s no denying avocados are one of the most beloved fruits around the world—we consume more than 4 billion per year in the United States alone.… Read More →
My Best Super Bowl Recipes Of course I’m disappointed the Vikings won’t be winning the Vince Lombardi Trophy on their home turf, but I am thankful for an amazing season and ready to welcome the world to Minnesota for Super Bowl 52 and the best week of events in NFL history. If you didn’t score tickets… Read More →
Sous Vide Spare Ribs with Sticky Rice & Peanut Sauce By Andrew Zimmern Want to take your cooking game to a new level? Get on board with the immersion circulator. Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other… Read More →
Dry-Rubbed Fried Chicken Wings By Andrew Zimmern Do you want to be king of your chicken wing castle? Deep fry a batch of wings before tossing with your favorite dry rub and melted butter. Chicken wing supremacy is really that simple. Here, I’ve used two different types of dry rub—one with herbs, garlic and onion,… Read More →
How to Make Paneer at Home By Andrew Zimmern One of the easiest cheeses to make at home is the classic Indian paneer. It’s a mild, fresh farmers’ cheese that takes on flavors really well, soaking up the sauce it cooks in. For my version of saag paneer, I like it to be soft and… Read More →
Coq Au Vin By Andrew Zimmern A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. This recipe is so good I would serve it to chef Daniel Boulud without flinching. I often… Read More →
Tips & Recipes for Thanksgiving Success Sharing a table with family and friends in celebration of tradition and great food is what makes Thanksgiving my favorite holiday, and I know I’m not the only one. Thanksgiving is about our cultural demonstration of collective thanks, expressed by a delicious meal…followed by football. Hosting the biggest feast… Read More →
Brisket Nachos with Tomatillo-Avocado Salsa By Andrew Zimmern One of the easiest and most satisfying ways to utilize leftover brisket is to make a big platter of these insanely delicious nachos. Your friends will go crazy when you put these out on game day with a pitcher of margaritas…. be prepared to make a second… Read More →
