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…
We are the North. Let’s celebrate it. Northerners don’t apologize for winter—they embrace it. The Great Northern, a new collaborative winter experience founded by event leaders in the Twin Cities, has recently announced an exciting lineup of 10 days of outdoor winter dining events. It’s time to celebrate this place we call home (and the weather that comes with it).… Read More →
This grilled trout dish looks fancy, but it’s so easy. My prosciutto-wrapped whole trout is stuffed with lemon and herbs, and cooked over live fire. To complete the meal, I make rice pilaf directly in the hot coals and make a simple blender sauce with garlic and herbs. Watch me cook this recipe here. Like… Read More →
Authentic Vietnamese Food at Quang Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. Quang Restaurant is family owned-and-operated, always packed and serves some of the best traditional Vietnamese beef noodle soup in America. Don’t let the line out the door scare you away—even at their peak hour, the wait will… Read More →
Devour London A global hub of history, finance, fashion and food, London is incredibly accessible, reliable and popular for tourists. As England’s capital grows increasingly diverse, so do the culinary offerings. From high-end Michelin-rated tasting menus and an influx of chef-driven gastropubs to roaming food trucks and amazing ethnic food from around the globe, there… Read More →
Chef Accarrino Shares San Francisco Favorites After graduating from the CIA in New York and working for top tier chefs around the country (including Thomas Keller at Per Se and Tom Colicchio at Craft Los Angeles), chef Matthew Accarrino moved to San Francisco in 2009 to take over the SPQR kitchen. At the intimate Fillmore neighborhood restaurant, Accarrino takes traditional,… Read More →
George Mendes Shares 5 Favorites in Lisbon After graduating from culinary school and working at Bouley in Tribeca, Alain Passard’s Arpege in Paris, and as chef de cuisine at NYC’s Tocqueville, George Mendes opened Aldea, a homage to his Portuguese heritage. In October, the Michelin-starred chef released his first cookbook, My Portugal, a beautiful book of… Read More →
Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is… Read More →
Living the Sweet Life in Paris A veteran pastry chef who spent 13 years working for Alice Waters at Berkley’s famed Chez Panisse, David Lebovitz has written six cookbooks including the best-selling The Perfect Scoop and The Sweet Life in Paris (stay tuned for the upcoming My Paris Kitchen, due out in 2014). After choosing the expat life in Paris… Read More →
2012 Wrap-up: Part Two Happy New Year! This is part two of our 2012 wrap-up. Andrew and Molly talk about their favorite meals from this year, food trends they hope are going out the door in 2012, and trends they hope to see get big in 2013. For part one, click here. Questions We want… Read More →
2012 Wrap-up: Part Two Happy New Year! This is part two of our 2012 wrap-up. Andrew and Molly talk about their favorite meals from this year, food trends they hope are going out the door in 2012, and trends they hope to see get big in 2013. For part one, click here. Questions We want… 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 →
Join me in Sicily for a Trip of a Lifetime
By Zoë François
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 →
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…
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.
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… Read More →
Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to… Read More →
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 →
I’m an elk guy all the way. It’s just gamey enough to remind you’re not eating beef, and is beautifully marbled. In this recipe, I grill bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. I loves to use… 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. I think these cooking episodes are some of my best work, and I keep asking myself why? I’ve come to realize it’s because I am so excited about teaching people to cook. Viewers can tell when I am…
This is simple cast iron cookery 101. This meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions is the perfect thing to cook over a live fire. This dish is wine-y, brine-y, brothy sauce… If I were all alone, I’d have zero… Read More →
Grilled venison with crushed juniper, rosemary, cloves served with sweet potatoes… wow. I’ll not only show you how to cook the venison, but butcher and trim it as well. The sweet potatoes cooked right over the coals are a total game-changer, and the first step you’re going to want to take when making this meal.… Read More →
Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it… Read More →
