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 →
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 →
Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a… 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 →
Roasted Marrow Bones By Andrew Zimmern This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the only fussing I have ever done with this simple and perfect recipe.
Curry Coconut Pot Roast By Andrew Zimmern
Roasted Root Vegetables By Andrew Zimmern Learning how to roast properly is crucial for success in the kitchen. For me, it’s the most soul-satisfying form of cookery. I like a variety of texture, flavor and color in my roasted vegetables, so I use a mix of root vegetables along with shallots, pearl onions and sprigs… Read More →
Roasted Tomato Soup By Andrew Zimmern The perfect tomato soup with some Parmesan bread toasties that is going to rock your world. It’s tomato insanity in a bowl.
Salmon Burgers with Roasted Tomatoes & Avocado By Andrew Zimmern This simple recipe allows the flavor of the salmon to shine. I prefer to use fresh salmon, as opposed to canned salmon, the extra effort and cost is worth it for a better tasting burger with a superior texture. I top my salmon burgers with oven… Read More →
Roasted Tomato Sauce for Pizza Recipe by Peter Campbell It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef/owner of Minneapolis’ Red Wagon Pizza Co., to share his tips for creating restaurant-quality pizza at home. In this recipe, Campbell chars whole tomatoes before roasting them in the oven… Read More →
Roasted Leg of Lamb with Avgolemono Sauce By Andrew Zimmern Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. While this recipe is best in the oven, it’s easily adaptable for the grill, cooking over… Read More →
How to Roast Chestnuts Roasting chestnuts is an essential part of my holiday traditions. Only harvested in the fall, I like to take full advantage of this seasonal beauty. I roast them and put them in my stuffing at Thanksgiving, candy them for Christmas or chop them up and saute them with brown butter and… Read More →
Roasted Olives with Lemon, Garlic & Herbs By Debi Mazar and Gabriele Corcos Olive trees are everywhere in Tuscany, and they are traditionally used for oil production and not eating. These olives are relatively small with concentrated flavor. So, the olives used for appetizers are actually from Southern Italy, where the olives are also cured… Read More →
Roasted Duck with Caraway & Orange By Andrew Zimmern When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at the amazing Czech and Eastern European restaurants that helped define our neighborhood for generations. We always ordered the Bohemian duck, which is simply roasted… Read More →
Slow Roasted Salmon with Preserved Lemon Vinaigrette By Andrew Zimmern Slow roasting in olive oil is a foolproof cooking method that results in silky, tender and moist salmon. Gently poached in a 200-degree oven, it’s a low maintenance technique for perfectly cooked fish. Served on top of seared avocado and drizzled with a preserved lemon… Read More →
Pork Belly 101 By Andrew Zimmern Roasted pork belly is one of the most unctuous, delicious dishes that you’ll ever eat. To achieve a meltingly tender piece of pork crowned with crispy skin requires a multi-day process, but don’t let that scare you, it’s a simple technique. Serve it with bao, or on its own,… Read More →
Brasa Rotisserie For years, Brasa Rotisserie has been the go-to for Creole-style rotisserie chicken and Southern-inspired sides. From the mind of James Beard award-winning chef Alex Roberts, Brasa is a casual, convivial spot where meals are best had family style. They’re known for a mash-up of Southern-Caribbean-Mexican-Creole dishes, like slow roasted pork doused with fresh… Read More →
Pot Roast 101 Pot roast is in heavy rotation at my house during the winter months. There is no better comfort food than wine-braised beef with heavily caramelized vegetables and a pile of potatoes. Follow along as I walk through the process of making perfect pot roast, from properly browning and braising the meat to… Read More →
A Soul-Satisfying Side Dish By Andrew Zimmern Learning how to roast properly is crucial for success in the kitchen. For me, it’s the most soul-satisfying form of cookery. You can’t beat roasted chicken with roasted root vegetables and a simple pan gravy, it’s the meal I crave more than any other. I like a variety… Read More →
The Ultimate Roasted Tomato Soup By Andrew Zimmern Nothing hits the spot more on a chilly day than dipping grilled cheese into tomato soup. In this recipe, I take the classic pairing to the next level—adding prosciutto, tomatoes and caramelized onions to the cheesy sandwiches and slow-roasted tomatoes to the soup for an intensified, rich flavor.
Pulled Pork with Tomato-Habanero Salsa By Andrew Zimmern Although this dish takes some thinking ahead, the long marinade makes a flavorful, tender pork roast. Serve this achiote-scented roasted pork shoulder with habanero-tomato salsa, lots of fresh corn tortillas, limes and cilantro.
Pappa al Pomodoro By Andrew Zimmern Looking for a way to use up leftover bread? This time of year, pappa al pomodoro is the best answer. I prefer to make Italian tomato-bread soup with slow-roasted tomatoes because it intensifies the sweetness of the tomatoes and gives the soup a rich depth of flavor. If you… Read More →
Classic Roast Chicken By Jacques Pepin The classic way to cook chicken is still the simplest and best. Roasting the bird at high temperature crisps the skin as it protects the flesh, keeping it moist. And roasting the chicken on its side helps the legs, which usually take longer than the breast, cook faster, and… Read More →
The Best Thing I Ate Last Week By Andrew Zimmern In Nicosia, Cyprus, the world’s last remaining occupied and divided city, there is a small café called the Berlin 2 Wall. They serve a simple set meal with plenty of mezze—from snails to tahini, from tomato and feta salad to brined caper branches dressed with… Read More →
Paprika-Marinated Pork Loin Roast By Alexandra Raij It isn’t elegant or even particularly gourmet, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. In our family, it’s a recipe we return to again and again, as both kids and adults like it. It gives and accepts flavor, and… Read More →
Roasted Rack of Pork with Mustard & Apricots By Andrew Zimmern Pork with fruit and mustard is one of the greatest culinary combinations. This stunning centerpiece roast is fit for a holiday feast.
Moist, Savory & Superb Porchetta By Andrew Zimmern I had the pleasure of watching the undisputed king of porchetta, Vitaliano Bernabei, prepare this beautiful pork masterpiece when I filmed Bizarre Foods in Rome. We start with a slab of pork loin and infuse it with a blend of dill, sage, sea salt, celery seed, orange peel,… Read More →
Ristede østers med friskost By Darra Goldstein One of my favorite food memories is walking out onto the mudflats on the island of Fanø on Denmark’s west coast with my friend Eja and oysterman Jesper Voss on a chilly November morning. Jesper carries a permit to dig the thousands of oysters that poke up out… Read More →
Czech-Style Roasted Duck By Andrew Zimmern Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat for the authentic Czech experience.
