Devour Amsterdam Amsterdam is a quirky enclave of bikes, boats and old world charm that draws visitors from all over the world. In a city that defies easy description, tourists flock there for the forbidden (“coffee shops” and the infamous Red Light District) as much as they do for the renowned architecture, museums and culture. And… Read More →
Last week I spoke at the 75th annual American Public Gardens Association Conference, hosted by the Minnesota Landscape Arboretum and Como Park Zoo & Conservatory. Before the event, I sat down with Lisa Marchand of Minnesota Monthly to chat about our broken food system and the state’s farming potential. Read the article here. When… Read More →
Welcome to Miami Miami exudes joy. With warm weather, a rapidly growing food scene, and such a creative spirit, it has become one of my favorite travel destinations. People are living out loud in Miami, and everything from the music to the food and the attitude about life is a reflection of that. And although… Read More →
Home Sweet Home I was born and raised in New York City. I love going back to my hometown. There is an energy in the city like no other, and it is home to the best food scene in the world. I could list amazing places to check out in NYC for days, but here… Read More →
In Celebration of Services for the UnderServed Last week, I had the pleasure of hosting the Inaugural Dinner for a Better New York, a benefit for Services for the UnderServed (SUS). I am thrilled to have had the opportunity to help pull together such a successful event. It speaks to the commitment of the amazing… Read More →
In Celebration of Services for the UnderServed Last week, I had the pleasure of hosting the Inaugural Dinner for a Better New York, a benefit for Services for the UnderServed (SUS). I am thrilled to have had the opportunity to help pull together such a successful event. It speaks to the commitment of the amazing… Read More →
Birria Torta Ahogado By Andrew Zimmern For the last several years, birria recipes and all of their spinoffs (quesabirria! birria ramen! birria pizza!) have certainly had their time in the limelight. And while it may be trendy, no one can deny it is utterly delicious at its core — goat, beef or lamb, bathed in… Read More →
By Zoë François
By Zoë François
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 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 →
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 →
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 →
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 →
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.
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 →
Classic Northern Italian Wild Boar Ragu By Andrew Zimmern In this episode of Wild Game Kitchen, I’m preparing a traditional Northern Italian-style wild boar ragu. I’ll show you how to butcher the boar shoulder, then simmer it over a low fire with red wine and tomatoes to pair with a hearty bowl of pasta.
This is my favorite way to prepare wild turkey. It’s brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeño-bacon wild rice. For wild turkeys, I like to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent… Read More →
A culinary match made in heaven: simple corn pudding and sauteed pheasant in an apple, shallot and tarragon sauce. Inspired by the foods of northern France, this comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding gets cooked right in the coals. I make mine in a really… Read More →
Is there anything better than eating a shore lunch on the shore? Not in my world. A shore lunch in Minnesota means walleye. A great fish fry is as much about the sides as it is about the fish itself. That’s why I think this is the ultimate shore lunch: fried walleye filets, served with… Read More →
You should be eating more rabbit. Why? It’s lean, healthy, high protein, and sustainable. Plus, it tastes great. In this recipe, I skewer the kidneys, livers and hearts and cook them over live fire. It’s my favorite part. The rest of the rabbit is braised in a rich and flavorful red chile sauce and served… Read More →
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. That’s why I think my new show, Wild Game Kitchen on Outdoor Channel, is some of my best work. I keep asking myself why? I’ve come to realize it’s because I am so excited about…
You’ve been asking for my favorite gear for years, and I finally created this handy roundup with all my favorites. From woks and knives to salt and coffee, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions are my own.
By Andrew Zimmern For a Sweet Rosh Hashanah!
By Andrew Zimmern
Chicken, Sausage & Artichoke Tagine By Andrew Zimmern A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Like this recipe? Save it on Pinterest.
Coq Au Vin By Andrew Zimmern A traditional French stew, coq au vin is a rich red wine-braised chicken dish that’s easy enough for a weeknight meal, yet elegant and impressive for a dinner party or holiday meal. This recipe is so good I would serve it to chef Daniel Boulud without flinching. I often… Read More →
Chicken, Merguez Sausage & Artichoke Tagine By Andrew Zimmern A hearty braise with an incredible blend of vibrant North African flavors, this tagine is one of my favorite quintessential comfort food dishes to make. Watch Andrew make this recipe: Like this recipe? Save it on Pinterest.
Lake Superior Shore Lunch By Andrew Zimmern Shore lunches and fish fries are classic Midwestern fare. Staying true to this recipe’s roots, I use Ritz Cracker bread crumbs to coat fresh filets of whitefish from the Great Lakes. Be sure to serve alongside my homemade tartar sauce and a heaping pile of classic coleslaw inspired by… Read More →
Chicken Fried Steak with Cream Gravy By Andrew Zimmern Stretching from Chicago to Los Angeles, Route 66 is the most historic road in the country, an emblem of the American Dream. Last year I drove a section of the famed highway in Oklahoma and stopped at Clanton’s, world famous for their chicken fried steak. Once I tasted their… Read More →
