Zoë’s Buche de Noel
By Zoë François
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Garlic Bread Meatball Parm Sliders
Craveable Meatball Pull-Apart Sliders By Andrew Zimmern This easy crowd-pleaser has become a favorite in my household, for parties, on game day, as an appetizer or dinner. The combination of pork, veal and chicken makes a beautiful, tender meatball that’s elevated with my flavorful Andrew Zimmern Badia Italian spice blend – with REAL flavors of… Read More →
Thanksgiving
Andrew Zimmern’s Best Thanksgiving Recipes Sharing a table with family and friends in celebration of tradition and great food is what makes Thanksgiving my favorite holiday, and I know I’m not the only one. Thanksgiving is about our cultural demonstration of collective thanks, expressed by a delicious meal…followed by football. Hosting the biggest…
Potato Gnocchi alla Panna
By Andrew Zimmern Potatoes are one of Maine’s most valuable agricultural commodities, last year the state harvested nearly 2 BILLION pounds. There is a newer varietal, the widely available Caribou Russet, that’s ideal for my favorite gnocchi recipe. This gnocchi dough is so forgiving and simple, so no need to be intimidated. Plus, it makes… Read More →
Classic Maine Lobster Roll
By Andrew Zimmern There’s nothing more iconic to the state of Maine than the insanely delicious lobsters pulled from the cold ocean. If you can’t hop in the car and drive the Maine coast in search of the best lobster roll—although I’d highly recommend you put that on your bucket list—don’t worry. They’re easy to… Read More →
Oyster Stew
A Classic Seafood Soup By Andrew Zimmern Growing up in NYC and spending summers at a sleep-away camp in Maine, I was exposed to many styles of this classic seafood soup. I think this version is unmatched—a beautiful marriage of intense brininess with decadent creaminess. It’s a comfort food dinner that your whole family will… Read More →
Blueberry Hand Pies
By Andrew Zimmern These hand pies are an ode to my summer camp days in Maine, where we would forage for wild blueberries when they were at their peak every August. Those tart, sweet little berries just explode with flavor. For me, these hand pies are the best way to enjoy the season’s harvest —… Read More →
Frozen Maple Syrup ‘Souffle’ with Spiced Almonds
Easy Make Ahead Dessert By Andrew Zimmern Maine famously gets a lot of attention for what comes out of the sea. I’d like to shine a light on other incredible food products of note. Did you know that Maine was home to the country’s most prolific sap-producing county? That’s right, some of the nation’s best maple syrup… Read More →
Maine Steamers Mariniere
By Andrew Zimmern Ever since my dad introduced me to clams as a kid, I was hooked. From cherrystones to razor clams, I love them all, but there’s something truly special about the Maine steamer clam. The soft-shell clams are tender, sweet and slightly briny, and they’re one of my favorite ingredients on planet earth.… Read More →
Curry Crab Dip
By Andrew Zimmern
Holiday Queso Dip
Vegan Queso Dip By Andrew Zimmern This dip is easy, fast, can be as vegan as you want it to be and is guilt-free, healthy, and makes the world a better place.
Sweet and Sour, Sticky and Spicy Hamachi Kama
Broiled Yellowtail Collar By Andrew Zimmern This recipe is from a cooking demo I did last week at the New York City Wine and Food Festival, in an effort to promote sustainable and ethical practices around the farming, fishing, cooking and eating of seafood. Eating roasted fish collars are one of life’s great joys, so… Read More →
Tuna Tartare
Nicoise Tuna Salad with Citrus Dressing
Classic Nicoise Salad By Andrew Zimmern In this thrilling episode of Wild Game Kitchen, I break down a whole tuna and serve it three ways. Center-cut tuna steaks are grilled and topped with a sweet and salty mustard miso sauce. Not wasting anything, I create a beautiful tuna tartare from the odds and ends of… Read More →
Nashville-Style Hot Fried Pheasant
Spicy Fried Pheasant By Andrew Zimmern In this episode of Wild Game Kitchen, I take one of my favorite dishes, Nashville-style hot fried chicken, and reinterpret it for wild pheasant. Hot and spicy, batter-coated, crispy fried pheasant is paired with a spinach salad topped with bacon vinaigrette and ice cold mint basil lemonade—a perfect spread… Read More →
Goat Curry with Tomato-Cucumber Salad & Rice Pilaf
Goat 101 By Andrew Zimmern In this episode of Wild Game Kitchen, learn how to break down and butcher a whole goat, utilizing the leg and backstrap for a beautiful braised curry and saving some of the animal’s offal for a delicious chef’s snack on the grill. I will finish the meal with a classic… Read More →
Braised Pigeon with Olives and Vinegar
Sweet & Sour Braised Pigeon By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing one of my favorite recipes, braised squab with olives and vinegar—a perfect meal for a fall evening around the fire. He pairs this comfort food classic with homemade herbed gnocchi drenched in browned butter, and a simple apple… Read More →
New England Clam Chowder
The BEST Clam Chowder By Andrew Zimmerm In this episode of Wild Game Kitchen, I demystify cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up is this pot of creamy clam chowder with a fortified clam broth.
Bison Tomahawk Chops with Charred Eggplant
Bison Tomahawk Chops By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a simple trick for getting the most out of your marinade—char the meat first, stick in the marinade for 24 hours, then finish it low and slow over an open fire. It’s the best way to treat a luxury cut… Read More →
Whole Roasted Hog
Pig Roast Perfection In this episode of Wild Game Kitchen, I marinate a whole young hog in orange juice, vinegar and garlic before roasting it for several hours in a caja china, a wooden box that cooks the pig with downward convective heat. Pull the pork and serve it with a chopped sweet-and-sour Southern-style coleslaw… Read More →
Wild Hog Adovada
Braised Carne Adovada By Andrew Zimmern Learn to make carne adovada in this episode of Wild Game Kitchen, with easy tips for butchering and braising wild hog shoulder with lots of chiles, vinegar and Mexican oregano in a Dutch oven over an open fire. To complete the meal, I’m cooking up a pot of cilantro… Read More →
Creamed Baked Greens
Cheesy, Creamy, Crunchy Baked Greens By Andrew Zimmern These easy creamed greens topped with crunchy, cheesy breadcrumbs are a perfect complement to grilled turkey and lemony orzo. Check it out on the newest season of Wild Game Kitchen.
Grilled Butterflied Turkey Legs with Lemon Orzo
Foolproof Turkey Legs on the Grill By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out. To complement the richness of the meat, I’m serving… Read More →
Five Spice Roasted Goose Recipe
Roasted Goose with Tortillas and Hoisin Sauce By Andrew Zimmern In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and… Read More →
Grilled Quail Noodle Salad Recipe
Simple Vietnamese Noodle Salad By Andrew Zimmern This is my favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail.
Chicken Fried Deer with Cream Gravy and Ashed Potatoes
Rootsy Americana Food By Andrew Zimmern In this episode of Wild Game Kitchen, I prepare one of my favorite comfort foods, a rootsy Americana meal of chicken fried axis deer, cream gravy and ashed potatoes, cooked directly in the hot coals.
Striped Bass with Tomato Soup and Rouille
A Provençal Meal from my Childhood By Andrew Zimmern Grilled striped bass with tomato and vegetable soup, grilled bread and rouille, a classic French mayo-based sauce often served with bouillabaisse. This is a meal inspired by summers I spent on the coast with my dad. In this episode of Wild Game Kitchen, I’ll demonstrate how… Read More →
Creole Halibut with Dirty Rice
Delicious Creole Combination By Andrew Zimmern In this episode of Wild Game Kitchen, I’ll teach you how to break down a whole halibut before and poach the filets in a creole-style tomato roux. I’m serving it with a classic version of dirty rice, filled with vegetables, herbs and chicken livers, cooked directly in the coals.
Braised Antelope Stew Recipe
Hearty Antelope Stew with Spaetzle By Andrew Zimmern In this episode of Wild Game Kitchen, I’m utilizing an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. First, I butcher the antelope leg, then braise the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. I pair the hearty… Read More →
Cast Iron Blackened Steelhead with Grilled Baby Gem Lettuce
A Better Way to Blacken Fish By Andrew Zimmern In this episode of Wild Game Kitchen, I blacken beautiful crimson filets of steelhead in a screaming hot cast iron pan, serving it with a bold spice mixture of lemon, shallot and lots of herbs. To round it out, I’m charring baby romaine lettuce heads over… Read More →