Andrew Zimmern’s Dirty Job
Just another day at the office. Andrew is literally up to his elbows in cow stomach at UW-Madison’s Dairy Science school. Silver lining: at least he gets to eat Babcock ice cream afterward.
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Andrew Zimmern’s Dirty Job
Just another day at the office. Andrew is literally up to his elbows in cow stomach at UW-Madison’s Dairy Science school. Silver lining: at least he gets to eat Babcock ice cream afterward.
Celebrating the Life of Caren Zimmern
“If you don’t have flair, then to Hell with you!” – Caren Zimmern It is with a heavy heart that I share the news of my mother’s passing. We celebrated the life of this amazing woman last Friday at a small “memorial cocktail party” in Minneapolis. As some of you know, my mother had unique… Read More →
Celebrating the Life of Caren Zimmern
“If you don’t have flair, then to Hell with you!” – Caren Zimmern It is with a heavy heart that I share the news of my mother’s passing. We celebrated the life of this amazing woman last Friday at a small “memorial cocktail party” in Minneapolis. As some of you know, my mother had unique… Read More →
The Ultimate Pickle Board
A big, slightly unruly pickle board loaded with all the things I love to eat. By Andrew Zimmern When people come over to my house, this is exactly the kind of thing I love to put on the table. A big, slightly unruly board filled with homemade pickles, smoked fish, good cheese, mustard, rye bread… Read More →
Spicy Pickled Green Beans
Crunchy, Spicy, Dilly Pickled Green Beans By Andrew Zimmern I love these pickled green beans because they’re not overwhelmingly pickled. They’re crisp, pleasantly spicy and bright, but you can still taste the green bean itself. It’s almost as though they’ve been seasoned from the inside with a beautiful salad dressing. They’re terrific eaten straight from… Read More →
Green Tomato Chow Chow
My Go-To Green Tomato Relish By Andrew Zimmern I’ve been making green tomato chow chow for about 20 years, ever since I got a recipe from a grandmother in Alabama. It’s one of those condiments I always want in my refrigerator. Crunchy, sweet, salty, sour and a little spicy, it’s fantastic with grilled fish, pork… Read More →
Shrimp Toast Sandwiches
Shrimp Toast Sandwiches with Crispy Fried Eggs and Kewpie Slaw By Andrew Zimmern This is what happens when shrimp toast and an ebi katsu sando collide. A gingery shrimp mixture gets pressed onto soft Japanese milk bread, breaded and fried until outrageously crisp, then topped with a fried egg and a bright, lemony Savoy cabbage… Read More →
Hay-Smoked Elk Chops
Hay-Smoked Elk Chops with Black Garlic Butter & Charred Allium Salad By Andrew Zimmern Elk rib chops are one of the great luxury cuts of wild game, lean, tender and deeply flavorful when treated with a little patience. I salt the rack ahead of time, start it gently over indirect heat, then finish it over… Read More →
Elk Chorizo Meatballs with Queso Fundido
Elk Chorizo Meatballs with Queso Fundido By Andrew Zimmern These elk chorizo meatballs are built for game day, but they are a long way from ordinary tailgate food. Ground elk gets seasoned like fresh chorizo with ancho chile, smoked paprika, chipotle, garlic, orange and warm spices, then cooked on the plancha until set and finished… Read More →
Tacos de Cabeza
Tacos de Cabeza with Salsa Roja and Avocado-Tomatillo Salsa By Andrew Zimmern Cooking an entire cow head is true whole-animal cooking and one of the great ways to feed a crowd. After a long, gentle simmer, the cheeks become as tender as short ribs, the tongue takes on the texture of pot roast and the… Read More →
Fried Beef Sandwiches
Chicago-Style Fried Beef Sandwiches By Andrew Zimmern This is my version of the legendary breaded steak sandwiches found in old-school Italian-American shops around Chicago. Thinly pounded top round is breaded and fried until crisp, then piled onto soft Italian rolls with charred peppers and onions, rich tomato sauce, melted provolone and mozzarella, and plenty of… Read More →
Walleye and Oyster Po’Boys with Beef Gravy
Walleye and Oyster Po’Boys with Beef Gravy By Andrew Zimmern This sandwich combines two great traditions: a fully dressed fried seafood po’boy and the dark, intensely savory gravy from a Louisiana roast beef po’boy. Here, Minnesota walleye and fried oysters are piled onto crackly French bread with lettuce, tomatoes, pickles and mayonnaise before everything gets… Read More →
Fritto Misto: Mixed Fried Seafood
Fritto Misto with Fried Herbs and Chile Salt By Andrew Zimmern Fritto misto is one of the simplest and most satisfying ways to cook great seafood, but it demands one thing: eat it immediately. I fry the shrimp, small whole fish and squid separately, piling each batch into paper cones with crisp herbs, chile salt… Read More →
Pork Sliders with Carolina Gold Sauce & Pickled Vegetables
Wild Boar Sliders with Carolina Gold Sauce & Pickled Vegetables By Andrew Zimmern Braising wild boar directly in Carolina Gold sauce gives you something deeper and more satisfying than a standard pulled pork slider. The mustard, vinegar, molasses, hot sauce and boar juices cook down together into a rich, tangy sauce that clings to the… Read More →
Wild Boar Chili with Cornbread Waffles
Wild Boar & Black Bean Chili with Cornbread Waffles By Andrew Zimmern This is game-day food with real backbone: tender wild boar, black beans, poblanos, chipotles, dark beer and a rich chile gravy that soaks beautifully into savory cornbread waffles. The waffles are not just a garnish here. They turn the whole bowl into something… Read More →
Red Chile Squab Taquitos
Red Chile Squab Taquitos with Green Tomatillo Salsa & Cotija By Andrew Zimmern These taquitos take squab in a completely different direction. The breasts are coated in a thick red chile marinade, grilled just long enough to stay juicy, then sliced and rolled into fresh corn tortillas with cotija before being shallow-fried until crisp. The… Read More →
Buffalo-Style Fried Squab
Crispy Buffalo-Style Fried Squab with Blue Cheese Dressing & Ranch By Andrew Zimmern Squab is one of my favorite game birds because it has that deep, earthy flavor that stands up beautifully to big seasoning. Here, I treat it like the ultimate game-day wing: marinated in buttermilk, hot sauce and Cajun seasoning, dredged until shaggy,… Read More →
Shrimp & Crab Rolls
Seafood Salad Perfection By Andrew Zimmern A lobster roll without the lobster-roll price tag? I’m listening. Grilled shrimp, lump crab meat, celery for crunch, chives, lemon, mayo, mustard and a little hot sauce. The key is keeping the shrimp coarsely chopped and folding in the lump crab at the very end so the seafood keeps… Read More →
Grilled Mortadella Focaccia Sandwich
Grilled Mortadella Focaccia Sandwich with Pistachio Pesto & Burrata By Andrew Zimmern A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula… Read More →
Summertime Watermelon Panzanella
Grilled Chicken Paillard with Watermelon Panzanella By Andrew Zimmern This might be my favorite thing to do with watermelon. Paillard and panzanella for dinner all summer long. Trust me on this one. Watermelon may not be a traditional panzanella ingredient, but its juices mingle with ripe tomatoes, lemon and vinegar to create a bright summer… Read More →
My Ultimate Tomato Sandwich
Tomato Sandwiches with Charred Eggplant Salad By Andrew Zimmern This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun knife… there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season… Read More →
Chopped Italian Sandwich
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 →
BBQ Chicken with Alabama White Sauce
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 →
French Onion Burger
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 →
Trips
Travel with me. Travel has always been one of the great privileges of my life, not because of the miles covered, but because of the people, meals, markets, kitchens and conversations that have shaped how I see the world. I’ve spent my life chasing the stories behind what we eat, and the older I get,…
Whole Roasted Goose with Apple, Fennel & Onion Salad
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 Sandwich
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 →
Grilled Yellowtail with Miso Sauce
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 Yellowtail Collars
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 →