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 →
Bitter Greens Citrus Salad By Andrew Zimmern This is what I call my “house” salad, the one I serve most often that pairs well with almost anything. It’s a base of bitter greens, like radicchio, frisee and endive, topped with grapefruit and orange slices, red onion, fresh dill and a slightly sweet citrus vinaigrette to… Read More →
By Andrew Zimmern
Holiday Dinner Demystified By Andrew Zimmern My version of this classic recipe has all the wonderful flavors you crave without the headache. Seared beef tenderloin with mushroom duxelles, foie gras and puff pastry, in a sauce that perfectly compliments the dish.
Chicken Skewers with Citrus Herb Seasoning By Andrew Zimmern In this recipe, I marinate chicken thighs in my Citrus Herb seasoning, lemon and olive oil, before skewering the meat and cooking it in a hot pan. Serve it as a rice bowl, stuffed into pitas or rolled up in flatbread with a tomato and cucumber… Read More →
Big Food Truck Tip Premieres Wednesday, September 19th at 10/9pm CT on Food Network I can’t wait to share my new series with you, Big Food Truck Tip, premiering on Food Network with back-to-back episodes on Wednesday, September 19th at 10/9pm CT. Join me as I travel the country in search of passionate food truck… Read More →
How to Truss a Chicken My digital series, AZ Cooks, is all about culinary literacy. I want to give you the tips, techniques and recipes you need to become a better cook—from demystifying essential dishes from cultures around the globe to teaching basic methods for peeling, chopping and preparing everyday ingredients. Learning to truss a… Read More →
12 Ways to Use Citrus this Winter It has always struck me as ironic, but perhaps fittingly, that citrus fruit is at its peak in the midst of our winter. This time of year, you can find an amazing selection of citrus in the grocery store—grapefruits ranging from red to white (including the sweet oro blanco, one… Read More →
Winter Citrus Salad with Red Wine Vinaigrette By Madeleine Hill Make this citrus-packed salad when the fruit is at its peak flavor. The magic of this dish happens when parts of the avocado and feta melt into the dressing, so don’t try to prevent that. Feel free to use any orange, grapefruit, tangerine, pomelo mix you’d… Read More →
Minnesota Food Truck Fair It’s that time of year again, so get out of the house, soak up some rays and head to the Minnesota Food Truck Fair in Uptown for great food and live music. Now in its third year, they’ve really expanded the festival with dozens of trucks offering cuisines from all over… Read More →
Pickled Fried Fish By Andrew Zimmern I love escabeche and so does the rest of the world. But Americans don’t adore it the same way. It’s like our relationship with soccer: We get it, and when we try it we love it, but it’s a new passion. Around the world, the oilier and fishier, the… Read More →
Food Trucks Order up! With the launch of Andrew’s new food truck, Andrew Zimmern’s Canteen, Andrew and Molly discuss food trucks. Andrew calls in from Alaska (sorry for the poor sound quality, the reception was not great) to talk trucks, Florida, and bears, oh my! Then, Molly chats with our friends Doug Quint and Bryan… Read More →
Food Trucks Order up! With the launch of Andrew’s new food truck, Andrew Zimmern’s Canteen, Andrew and Molly discuss food trucks. Andrew calls in from Alaska (sorry for the poor sound quality, the reception was not great) to talk trucks, Florida, and bears, oh my! Then, Molly chats with our friends Doug Quint and Bryan… Read More →
Easy Bean Soup By Andrew Zimmern I recently joined the board of directors for an amazing new advocacy group called Beans Is How. The idea: We all need to eat more beans and less of everything else. I’ll join the Bean Science & Innovation Advisory Council’s co-chairs and a trans-disciplinary council of experts, along with… 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 →
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 →
Join me in Sicily for a Trip of a Lifetime
By Andrew Zimmern All great recipes have something in common, a harmonious balance of textures and flavor — sweet and spicy, crunchy and creamy, vibrant and mellow, hot and cold. This super easy, weeknight-friendly, meal prep winner hits all the right marks. Fresh, crisp vegetables add a welcome crunch to the moist chicken salad that’s… Read More →
By Andrew Zimmern This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend, layered on the perfect hoagie with harissa, tomatoes, remoulade sauce and an olive, onion and cabbage slaw. This, my friends, is a work of art that’s unrivaled in my books. Try… Read More →
Simple Enchilada Casserole By Andrew Zimmern This delicious enchilada casserole is an all-time family favorite and a cinch to make, especially if you’re using up leftover roast chicken or a rotisserie chicken from the grocery store. The key to max flavor in a short amount of time is my Mexican Fiesta Seasoning, a robust blend… Read More →
Mexican Queso Dip with Chorizo By Andrew Zimmern I call this don’t stop queso dip because once you dig in, you’re not gonna quit until the bowl is wiped clean. I speak from experience. It’s a classic crowd-pleaser, the perfect appetizer, an essential for your game day spread. It features all the typical flavors, just… Read More →
By Zoë François
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 →
Yes, It’s Vegan (or Not) This dip is easy to make and can be as vegan as you want it to be. It’s guilt-free and healthy, and it makes the world a better place.
Andrew Zimmern’s Wild Game Kitchen Season 3 As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. In each episode, I create delicious meals using wild food, while sharing tips for sourcing, butchering and preparing game meat and fish. These meals are sustainable and easy…
In this episode of Wild Game Kitchen, I’m demystifying cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up, chef Zimmern cooks a pot of creamy clam chowder with a fortified clam broth. Then, he shares a simple but impressive recipe for mussels fra diavolo—mussels cooked in a… Read More →
A Perfect Pairing By Andrew Zimmern On this episode of Wild Game Kitchen, I share my twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms cooked with butter, sherry and rosemary.
Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use… Read More →
