My Ultimate Chopped Italian Sandwich By Andrew Zimmern The chopped Italian sandwich trend videos get it all wrong! A great chopped Italian sandwich should not be a pile of homogenous slop. Every ingredient needs a different cut: small cubes of capicola and pepperoni, grated aged provolone, crisp diced lettuce, juicy halved tomatoes and carefully sliced… Read More →
Smoked Spatchcocked Chicken Alabama White-Style By Andrew Zimmern Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun kitchen shears get the chicken… Read More →
Dirty French French French French Burger By Andrew Zimmern There are burgers, and then there are burgers built around an obsession. This one is inspired by my friend Gavin Kaysen’s Dirty French Burger and starts with exceptional beef from Brunson Meats, one of my favorite sources for top-quality, responsibly sourced dry-aged beef. From there, it… Read More →
Roasted Goose with Warm Apple, Fennel & Onion Salad By Andrew Zimmern Roasting a whole goose is one of those projects that feels intimidating, but couldn’t be easier or more satisfying. This version uses an aromatic dry cure of juniper, allspice, orange zest and garlic, then roasts the bird upright so the skin crisps while… Read More →
Grilled Goose Breast Sandwich, French Onion Soup-Style By Andrew Zimmern Rich, rosy goose breast gets grilled to medium-rare, piled onto toasted rolls with deeply caramelized French onion soup-style onions, crispy goose skin cracklings, and molten caciocavallo scraped right onto the sandwich. It eats like a cross between a steak sandwich and the best crock of… Read More →
Yellowtail with Miso Sauce, Shiso Butter, Grilled Radishes and Onions By Andrew Zimmern Yellowtail is one of the most forgiving fish you can throw on a grill. It’s a great fish for anyone new to grilling seafood: it has enough fat to stay moist, but a cleaner, flakier texture than salmon. Here, it’s paired with… Read More →
Grilled BBQ Yellowtail Collars with Adobo Glaze By Andrew Zimmern Yellowtail collars are one of the most overlooked, and most delicious, cuts of fish. A quick salt rest firms the flesh and sets you up for a proper char, while this coconut-based glaze—built on Coco López, soy, and vinegar—reduces into something sticky, savory, and just… Read More →
Grilled Bison Kebabs with Flatbread & Herb Salad By Andrew Zimmern A meal built for sharing. This is the way a huge part of the world eats, grilled meat at the center, bright herby salad, charred vegetables, and warm bread to bring it all together. Bison works beautifully here. It’s clean, deeply flavorful, and takes… Read More →
Grilled Fish Puttanesca with Rapini and Garlic Bread By Andrew Zimmern This is the kind of fish recipe that reminds people how much range seafood really has. Bitter greens, a punchy puttanesca, crisp-skinned grilled fish, and garlic bread-style rolls come together into something that feels equal parts Friday fish fry and Saturday dinner party. It… Read More →
Salt Grilled Whole Little Fish with Spinach & Sesame By Andrew Zimmern Cooking whole fish over live fire doesn’t have to be complicated. In fact, it’s one of the simplest and most rewarding ways to do it. This method—skewering small fish and roasting them upright by hot coals—gives you crisp, blistered skin and perfectly tender… Read More →
Grilled Bison Brats with Homemade Spicy Mustard By Andrew Zimmern Lean bison makes a terrific bratwurst, especially when you balance it with pork fat, a warming spice blend, fresh herbs, and a little orange zest for brightness. The homemade mustard is worth the extra time too. It starts sharp and bitter, then mellows after a… Read More →
Suckling Pig Philly-Style with Garlicy Broccoli Rabe and Aged Provolone By Andrew Zimmern A whole roasted suckling pig is already a showstopper, but this version takes its inspiration from the classic Philadelphia roast pork sandwich. The pig is seasoned with a parsley-garlic rub, slow-roasted over live fire until the skin is crisp and the meat… Read More →
Grilled & Braised Three-Cup Pork (San Bei Rou) with Plancha Fried Rice By Andrew Zimmern Smoky grilled pork gets braised in an aromatic three-cup-style sauce with soy, Shaoxing wine, sesame oil, ginger, garlic, dried chiles, cinnamon and star anise, then served over fried rice cooked hot and fast on the plancha. My version leans less… Read More →
My Favorite Clean-Out-the-Fridge Meal By Andrew Zimmern What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. A handful of herbs, some tired vegetables that need saving, maybe a little leftover protein, lots of heat, acid, funk,… Read More →
A baked, creamy take on spanakopita By Andrew Zimmern There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden… Read More →
We should all be eating more blue foods. Start with better tuna. By Andrew Zimmern I’ve spent my life chasing great food, and lately I’ve been chasing something else too, food that pulls its weight. Wild Planet’s Pole & Line Caught Skipjack Tuna is a smaller species with a deeper flavor, softer texture, and naturally… Read More →
New Year, New Knife Skills! By Andrew Zimmern New Year’s Resolutions DON’T WORK! You know what does work? Patience and PRACTICE. A few minutes at the cutting board every day builds a life skill with real rewards. With practice, cooking stops feeling like a chore and starts feeling easier, calmer, even enjoyable. Meals come together… Read More →
Baltimore-Style Crab Cake Heaven By Andrew Zimmern These are what has commonly been referred to as Baltimore-style crab cakes, which are made with an egg and mayo base that’s absorbed by the cracker crumbs to serve as a binder around the lumps of crab. There is no onion, bell pepper, or other ingredients to interfere… Read More →
Tom Rim By Andrew Zimmern I will gladly bang the same drum as I have throughout this book. Great food is all about contrasts. Here it’s sticky sweet/salty, crunchy/soft, sweet/bitter, hot/room temp …it’s what makes this dish so delicious. The fish sauce caramel vibe is based on a variation of a true Vietnamese caramel sauce/technique… Read More →
This dish is my poster child for simple food. By Andrew Zimmern I’m not sure there is a nicer method and presentation than steaming a fish and plating it on an oval platter or serving it in the dish it was steamed in. This dish is my poster child for simple food. It’s made with… Read More →
Clams are one of my desert island foods. I’ve dug them out of the bays of Long Island Sound since I could walk. This soup reminds me of cold fall and early winter meals at our home out on Long Island. The fennel, chile, and chives are my additions from forty years ago. The rest… Read More →
Mixed Fried Seafood By Andrew Zimmern This dish of mixed fried seafood should be served with lemon and sea salt. Period. Let the flavors of the fish, squid, and shrimp shine through here. When I cook this at home, I serve it as an appetizer or hors d’oeuvre in my kitchen, with my guests bellied… Read More →
I love raw seafood; I love spicy, sour, and tart things; and I love herbs and cucumbers. So it’s no surprise that long ago when I first ventured to coastal Mexico, I fell in love with aguachile, the dressing of seafood with “chile water.” I found a lot of success with recipes of varying kinds.… Read More →
Game Day Sandwich Perfection By Andrew Zimmern Would you believe that the world’s best fried chicken sandwich only needs ONE knife to create? It does EVERYTHING! This is the knife you don’t own that I can’t live without. Let that sink in. Football season is finally here, and this is the ultimate sandwich to fuel my fantasy… Read More →
Tuna Tataki By Andrew Zimmern STOP with the tuna tartare! Try tuna tataki (a.k.a. the dish you all have been sleeping on). It starts with beautiful, sustainable, fresh tuna from your local seafood store. Impress your friends with some responsibly sourced seafood magic. Whenever shopping for seafood of any type always do so responsibly and… Read More →
A Summer Essential By Andrew Zimmern This is my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. The secret is in the details: cornichons and black olives add briny bursts, crisp celery provides essential crunch, dill and parsley keep… Read More →
Grilled Corn Salad By Andrew Zimmern This vibrant salad tastes like summer in a bowl—perfect for barbecues, potlucks, or as a light dinner when the weather’s too hot to cook indoors.
My Go-To Grilled Chicken By Andrew Zimmern My idea of a summer birthday BBQ is perfectly grilled chicken, corn salad with fresnos and plums, and my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family. My SECRET to grilled chicken… Read More →
Roasted Boar Leg with Glazed Onions, Pickled Fruit and Mustard Sauce By Andrew Zimmern This episode of Wild Game Kitchen is all about wild boar. First, let’s make homemade wild boar chorizo — ground boar seasoned with cilantro, onion, garlic, chiles and lime — and crumble it into a pot of plump mussels steamed with… Read More →
Pork and Mussels are Made for Each Other By Andrew Zimmern This episode of Wild Game Kitchen is all about wild boar. First, let’s make homemade wild boar chorizo — ground boar seasoned with cilantro, onion, garlic, chiles and lime — and crumble it into a pot of plump mussels steamed with preserved lemon and… Read More →
