I love maduros. By Andrew Zimmern The key to this recipe is really in selecting those perfectly ripe plantains—you want them blackened (or at least almost blackened) so they are sweet and soft. When they hit the hot oil, the natural sugars caramelize beautifully to create that golden, crispy exterior while keeping the inside creamy… Read More →
Coconut Milk-Braised Collard Greens By Andrew Zimmern This is my riff on callaloo, a side dish of braised greens found all over the Caribbean. While the preparation varies significantly across different Caribbean islands, it’s a ubiquitously loved comfort food dish. It’s hearty and nutritious, creamy and earthy, a little sweet, a little spicy. My version… Read More →
Join me in Vietnam for a trip of a lifetime! BOOK NOW I’ve visited Vietnam more than a dozen times, diving deep into its rich foodways and vibrant cultural landscape. On this journey, I’ll share stories from the road—wild meals, heartfelt conversations, and unforgettable encounters—offering thoughtful context only someone who knows the country this intimately…
Artichoke, Asparagus & Shrimp Composed Salad By Andrew Zimmern Have you always wanted a secret weapon for picture perfect food plating? Ever wondered what the best knife would be for small handwork in the kitchen? The bird’s beak knife is the most underrated tool in your kitchen arsenal. We eat with our eyes, so yes, presentation is… Read More →
Whole Mackerel with Caramelized Onions By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches… Read More →
Don’t Ignore Mackerel! By Andrew Zimmern In this episode of Wild Game Kitchen, I’m cooking the often-overlooked mackerel, demonstrating how this flavor-packed fish deserves a spot on every table. First up: a mackerel salad where pickled filets are grilled over hot coals, then paired with charred tomatoes, grilled frisée, and sweet summer peaches. Then, I’m… Read More →
Showstopping Seafood Risotto By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack sea urchin and shuck live scallops… Read More →
Working with Some of the Ocean’s Most Prized Ingredients By Andrew Zimmern On this special episode of Wild Game Kitchen, I demystify working with live sea urchin and scallops, demonstrating how to properly handle and prepare some of the ocean’s most precious ingredients. First, I’m making an elegant raw preparation, demonstrating how to expertly crack… Read More →
Open Fire Duck Noodle Soup with Grilled Duck Breast By Andrew Zimmern In this episode of Wild Game Kitchen, I’m transforming a beautiful wild duck into two dishes that showcase the versatility of this delicious game bird. First, I’ll utilize the breast for a simple grilled appetizer inspired by Japanese tataki—duck seasoned with scallion, ginger… Read More →
A Take on Japanese Tataki By Andrew Zimmern In this episode of Wild Game Kitchen, I’m transforming a beautiful wild duck into two dishes that showcase the versatility of this delicious game bird. First, I’ll utilize the breast for a simple grilled appetizer inspired by Japanese tataki—duck seasoned with scallion, ginger and Thai chiles, finished… Read More →
Grilled Striped Bass with Sweet Corn Succotash & Grill Butter By Andrew Zimmern In this episode of Wild Game Kitchen, I’m featuring two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. First up, I’m making an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots,… Read More →
Easy, Summery Crudo By Andrew Zimmern In this episode of Wild Game Kitchen, I’m showcasing two distinct preparations of fresh-caught striped bass that celebrate summer’s bounty. I begin with an elegant bass crudo, where pristine slices of salt-cured bass are served with ripe stone fruits, crisp shallots, and a vibrant chile oil – a dish… Read More →
Pigeon “Katsu” & Cabbage Salad with Ginger Vinaigrette By Andrew Zimmern In this episode of Wild Game Kitchen, I’m making two stunning dishes with pigeon that showcase both European and Asian influences. First, I’m building an elegant, seared pigeon toast featuring medium-rare squab breast atop crusty Italian bread, crowned with a Sicilian caponata bursting with… Read More →
Pigeon Toast with Caponata By Andrew Zimmern Move over avocado toast! I have something truly special for you today. It’s a snack, an appetizer, or a lovely lunch that is guaranteed to take your toast game to the next level. In this episode of Wild Game Kitchen, I’m grilling pigeon (squab) breast to serve atop… Read More →
Pheasant with Flat Bread, Cucumber Salad & Amba By Andrew Zimmern On this episode of Wild Game Kitchen, I am roasting a whole pheasant by hanging it over the open fire. I absolutely love this kind of experimental outdoor cooking, it forces you to be in tune with the weather, the wind, the fire. Serve… Read More →
Japanese Inspired Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to butcher a whole pheasant and utilize the boneless meat for pheasant yakitori skewers. The secret to making authentic izakaya-style Japanese skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and… Read More →
Grilled Rabbit with Panzanella and Grilled Lettuce Salad By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild… Read More →
Grilled Rabbit with Sesame Chile Sauce By Andrew Zimmern I’m on a mission to get the world to eat more rabbit. They are mild, they have an incredible amount of meat on a small frame, they’re quick to raise, and they have very little impact on the environment. In this episode of Wild Game Kitchen,… Read More →
Grilled Red Snapper with Herb Salad and Charred Sweet Potato Planks By Andrew Zimmern A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller… Read More →
Easy Fried Snapper Fingers By Andrew A mild, white-fleshed fish, red snapper is universally beloved and readily available anywhere. In this episode of Wild Game Kitchen, I’m making two different dishes with red snapper. First, I’ll show you a foolproof way to filet and butcher a smaller snapper to make fried snapper fingers with a… Read More →
Roasted Antelope Leg with Lemon-Olive Oil Potatoes, Charred Greens and Avgolemono Sauce By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony… Read More →
Antelope Carpaccio with Charred Tomatoes & Pecorino By Andrew Zimmern It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony avgolemono sauce and roasted potatoes… Read More →
Borracho Beans By Andrew Zimmern I absolutely adore borracho beans (meaning “drunken beans”). A dish of pinto beans simmered in dark Mexican beer, the savory broth is infused with smoky ham hock, onions, serrano chiles, and garlic. Seasoned with ancho chile powder and Mexican spices (try my Mexican Fiesta seasoning), these beans offer the perfect… Read More →
Bison Skirt Steak Tacos with Peanut Salsa, Charred Onions and Borracho Beans By Andrew Zimmern This is a steak taco feast for the ages—tamarind marinated bison skirt steak topped with a spicy charred peanut and chile salsa, charred onions and cilantro, served alongside a big bowl of borracho beans, pinto beans simmered in beer with… Read More →
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 →
My Best Holiday Recipes No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve made it…
Mortadella, Mushroom and Ricotta Pizza with Pistachio Pesto By Andrew Zimmern This flatbread/pizza features one of my favorite combinations — an herby, garlicky pistachio pesto topped with thinly sliced mortadella, creamy ricotta and roasted mushrooms. I like to cook mine in the fireplace on a foldable camping grate, but you can easily do this in… Read More →
Easy Beef Kebabs By Andrew Zimmern This is a really fun, simple kebab recipe that the whole family will love. A staple on Middle Eastern and Mediterranean tables, kebabs come in many shapes, sizes and flavor profiles. Here, I’ve seasoned ground beef with roasted red peppers, onion, parsley and za’atar, but you could use just… Read More →
The Ultimate Nilgai Sunday Gravy By Andrew Zimmern Nilgai is the largest Asian antelope species, hailing from Indian and Nepal. They were originally brought to Texas by the King Ranch family more than a century ago, and have since thrived in the south Texas climate. They are giant animals, prized for their mild, lean meat.… Read More →
An Easy Braised Wild Duck By Andrew Zimmern This recipe fits squarely into the framework of dishes in the Italian “brutti ma buoni” playbook, or ugly but delicious. Duck braised in red wine is something I love to make at duck camp, because it’s simple to execute and everyone loves it. Nothing fancy about it,… Read More →
