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 →
Grilled Prawns with Lemongrass Sambal and Battle Rice By Andrew Zimmern In this episode of Wild Game Kitchen, I’m grilling two spectacular shrimp dishes. I’m starting with a twist on a Southern country club classic — skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham, grilled and glazed with a sweet-hot pepper jelly.… Read More →
Easy Grilled Country Club Appetizer By Andrew Zimmern In this episode of Wild Game Kitchen, I’m grilling two spectacular shrimp dishes. I’m starting with a twist on a Southern country club classic — skewers of jumbo ocean-caught shrimp wrapped around cubes of country ham, grilled and glazed with a sweet-hot pepper jelly. Then, inspired by… Read More →
Elk Chops with Colcannon, Tarragon Emulsion and Rosemary Charcoal By Andrew Zimmern Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with… Read More →
Elk Tostadas with Salsa Macha By Andrew Zimmern Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with salsa macha — a… Read More →
My Take on a New Haven Classic By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter and… Read More →
Celebrating One of My All Time Favorite Ingredients By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing the cherrystone clams, one of my all-time favorite ingredients, with two show-stopping grilled preparations. First up, my version of a classic — grilled clams casino — plump cherrystones are crowned with pancetta, breadcrumbs, brown butter… Read More →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
