Grilled Redfish on the Half Shell By Andrew Zimmern A day on the water in South Carolina with captain Jim fishing for redfish can’t be beat, it was such a fantastic opportunity. But, getting to cook those redfish over an open fire? That’s the real treat. The best way to cook redfish is “on the… Read More →
A Perfect Pilaf By Andrew Zimmern This fluffy, aromatic rice pilaf gets a beautiful nutty flavor and great texture from toasting dry pasta in the pan before adding all of the other ingredients. I like to add slices of a whole lemon to ensure a bit of sour, sweet and bitter notes make their way… Read More →
Spicy, Hot and Sour Hog By Andrew Zimmern I love vindaloo, a traditional Indian curry that hails from Goa. When the Portuguese colonized Goa in the 1500s, they brought with them a dish called carne de vinha d’alho, pork preserved in vinegar and garlic. Goans modified the dish using local ingredients and trademark Goanese flavors,… Read More →
Move Over Chicken Wings By Andrew Zimmern It’s the start of football season, and I’m always looking for ways to improve my game day spread. Chicken wings are great, but this one is a winner. It’s what I like to call a chicken lollipop, an easy frenching technique where you scrape the meat away from… Read More →
A Reinvented Shore Lunch By Andrew Zimmern Crispy beer battered fried walleye, Chinese mustard greens and pea tips with oyster sauce, and a Cantonese inspired lemon sauce… this meal is all about reinventing the Minnesota shore lunch with our state fish the walleye. Watch this episode of Field to Fire on Outdoor Channel and Tastemade.… Read More →
Perfectly Fried Squirrel By Andrew Zimmern This is one of the truly great skillet meals of all time, essentially chicken-fried squirrel smothered in a rich and creamy onion gravy, served a top a bed of chive mashed potatoes. If you are not eating critters like squirrel, you are missing out on some of the best… Read More →
Pheasant is Perfect for These Fall Flavors By Andrew Zimmern To me, the best flavors of fall are pheasant, chanterelles and wild rice, and this recipe is the perfect way to enjoy the autumnal trifecta. It’s a heartier, more sophisticated version of the classic crockpot pheasant wild rice soup. The difference is in the quality… Read More →
Red Wine-Braised Partridge By Andrew Zimmern After a great day in the field, I’m headed to my grill to make patridge a la cacciatora. Cacciatora, which translates to “in the hunter’s style,” is rooted in the thousand year old cucina povera philosophy—traditional humble Italian cooking that’s about creating great meals with what’s at hand, highlighting… Read More →
Raw Fish Perfection By Andrew Zimmern With any raw fish preparation, it’s important to source the best quality seafood you can find. In general, whole fish is fresher than filets. Plus, you can utilize the head, bones and skin to make a beautiful fish broth for soups and sauces. The eyes should be clear, the… Read More →
The Best Way to Make a Cheesesteak At Home By Andrew Zimmern If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an… Read More →
This is a easy recipe for quick refrigerator pickled onions, one of my favorite condiments that you’ll find endless uses for — sandwiches, salads, tacos, burritos, nachos, burgers, hot dogs… you get the idea. If you’re a pickle fan like me, try out these other recipes: Pickled jalapenos Lacto-fermented pickles Beet pickles Pickled mushrooms Pickled… Read More →
An Impressive, But Easy Japanese Appetizer By Andrew Zimmern I love tsukune, Japanese meatballs, most commonly made with chicken, that are grilled yakitori-style over charcoal and glazed with tare, a sweet and savory soy-based condiment. After eating lots of tsukune in Japanese izakayas, I started playing around with the concept utilizing different proteins. The moment I… Read More →
The Ultimate Brisket Sandwich By Andrew Zimmern I encourage you to buy a whole brisket. It may seem daunting, but with a few tips and the right knives, you’ll be able to conquer trimming. cooking and slicing like a pro. I like a whole brisket because the fat helps to keep it moist. I like… Read More →
I’m thrilled to share new episodes of my Knife Skills video series, presented by Shun Cutlery, with all of you. Head to my YouTube channel to watch the series and subscribe. We’ve been working on this series of videos for months, and I think you’re going to love them. A nice, sharp knife makes such…
Learn how to break down, bone out, roll and tie chicken. By Andrew Zimmern This is a really fun recipe, perfect for the hobbyist cook who loves the flavors of Thailand and Vietnam. It’s skin-on boneless dark quarters, stuffed with a pork forcemeat — basically my ground pork spring roll filling studded with vermicelli noodles,… Read More →
Taco Bliss By Andrew Zimmern Al pastor tacos at home? YES! My method is totally doable in the oven or on the grill. All you need is a pedestal skewer set up (I used this one), some forethought for a long marinade, a pork shoulder, and my all-purpose Mexican Fiesta seasoning. Slice it thin, let… Read More →
The Ultimate Hot Dog By Andrew Zimmern This magical concoction is based on the P&F Frank at Patty & Frank’s in Atlanta’s Chattahoochee Food Works, a burger and hot dog concept I opened a few years ago. It’s an all beef hot dog, topped with mustard, coleslaw, pickled jalapenos and a sprinkle of my Citrus-Herb… Read More →
Curried Shrimp Noodle Salad By Andrew Zimmern This is my favorite cold noodle salad, topped with curried shrimp, a spicy herb sauce and lots of colorful fresh vegetables and herbs. I love the flavor combination of curry, coconut, tomato, garlic and ginger, so I’ve utilized that here as a marinade for fresh, head on shrimp.… Read More →
Guacamole Pork Burgers By Andrew Zimmern In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger the whole family will love. For the best results, it’s essential that you allow the pork to sit overnight to take on the complexity of the seasonings. It’s a simple… Read More →
This is the taco of your dreams. By Andrew Zimmern Pan-charred stuffed cheesy peppers make a delicious taco filling, and the charred soft pepper halves still retain their green vegetal quality despite the other ingredients creating an explosion of flavors. The peppers stand up perfectly to the cheese as well, and they’re the perfect platform… Read More →
I ate a lot of chopped cheese sandwiches as a kid growing up. You’d find them in nooks and crannies of the city, in bodegas in the Bronx. It’s like a cheesesteak but made with hamburger meat and slices of American cheese. I like hot peppers in mine and skip the condiments, but feel free… 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 →
Japchae with Beef and Vegetables By Andrew Zimmern Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together. I love cooking Korean food, especially dishes like japchae, made with sweet potato starch noodles and a dozen vegetables, some meat if you care to, and a simple seasoning… Read More →
Sticky Spicy Glazed Chicken with Root Beer By Andrew Zimmern I was making a classic take on a version of Chinese three-cup chicken. I was in a duck camp, and wanted to braise the dark quarters from birds we had shot and serve them with rice. I had all the stuff I needed except some… Read More →
I love noodles — and anything in the onion family. By Andrew Zimmern This week, piles of scallions, spring onions, garlic chives, chives, leeks and ramps are flooding local markets. This noodle dish, which can be easily made for two people or for a crowd, takes advantage of that spring bounty and can be eaten… Read More →
Garlic Butter Shrimp Po’Boy By Andrew Zimmern I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together… Read More →
Mortadella & Prosciutto Pizza Sandwich By Andrew Zimmern This, my friends, is the epic Italian hero of my dreams. Instead of a hoagie roll, I’m using pizza dough, folded onto itself before it’s freshly baked to create a pizza pocket begging to be filled with all of your favorite ingredients. My go-to fillings are a… Read More →
Sheet Pan Chorizo Nachos By Andrew Zimmern What’s better than a towering platter of fully loaded, flavor-packed nachos? Nothing… especially when you consider the scratch-made salsas, the chorizo, the mix of cheeses and a healthy dose of my Mexican Fiesta seasoning. It’s the perfect game day couch chow, an epic midnight snack, a really hearty… Read More →
Chicken Tikka Masala By Andrew Zimmern This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret… Read More →
Chicken Piccata Meatballs By Andrew Zimmern If you love the citrusy, briny punch of a classic Italian-American chicken piccata, this recipe is meant for you. The easy chicken meatballs are made with my Italian Seasoning, exploding with the rich flavors of basil, oregano, garlic, shallot and chiles. Serve them over pasta with a generous showering… Read More →
