Andrew Zimmern
@andrewzimmern • 1,224,747 subscribers
Emmy & James Beard award-winning TV personality, chef, writer & teacher. Watch Wild Game Kitchen on Tastemade. Sign up for Spilled Milk on Substack at the link.
Shorts
Videos
Two Japanese-style dressings you’ll want in your fridge all summer. First, the carrot-ginger dressing you know from that little salad before the hibachi show. Bright, sweet, gingery, and a staple of Japanese restaurants in America. Then, the one I think you’ll end up using on everything: savory Japanese onion dressing. It’s sharp, salty, a little sweet, and wildly delicious. Check out the link in my bio for both recipes. What’s your go-to salad dressing?
Andrew Zimmern120,390 Aufrufe • vor 1 Monat
I’ve spent decades perfecting this hot dog sandwich. Yes, sandwich. It starts with an all-beef dog with the perfect snap, then gets piled high with mustard, crunchy creamy coleslaw, sweet-and-spicy pickled jalapeños, and a finishing sprinkle of my Citrus-Herb Mediterranean Spice blend. I’ve served versions of this at a few of my concepts over the years, including AZ Canteen and Patty & Frank’s, because it just works. It’s crunchy, creamy, tangy, spicy, savory and completely satisfying. This is exactly the kind of summer food I want on my plate. Visit for the free recipe. What’s on your plate this Fourth of July?
Andrew Zimmern49,395 Aufrufe • vor 16 Tagen
Raleigh-Durham might be the most underrated food city on the East Coast right now. And if you’ve been paying attention, you know that’s saying something. This is where serious chefs are doing thoughtful, ingredient-driven work without the noise. Where global flavors and Southern roots actually mean something on the plate. Where you can eat incredibly well without fighting for a reservation three weeks out. Don’t wait for the headlines to catch up. Get there now. What do you think is the most underrated food city on the East Coast?
Andrew Zimmern264,282 Aufrufe • vor 3 Monaten
They don’t make dishes like this anymore… which is exactly why you should. Saltimbocca is what happens when restraint wins. A few ingredients, no showing off, and a result that still outperforms half the menu. Crispy prosciutto. Sage in hot butter. Veal if you can find it… chicken if you can’t (that’s how it goes in my house). A quick pan sauce that brings it all together. Done right, it’s salty, savory, aromatic, and gone in about two minutes straight out of the pan. Want the full recipe? Check the link in my bio. What dish do you think deserves a comeback?
Andrew Zimmern194,136 Aufrufe • vor 3 Monaten
The best bolognese isn’t red. There, I said it. Red sauce became the celebrity… loud, flashy, on every menu. But the one chefs and real nonnas whisper about? The one that actually tastes like Sunday lunch in the Italian countryside? White bolognese. Herby, meaty, subtle. Layered with prosciutto, veal, milk, and Parmigiano. It was born in the rural kitchens of Emilia-Romagna, where the economy of meat shaped the dish and everything had a purpose. And here’s my prediction: in the age of comfort-food reinvention, white bolognese is about to have its comeback tour. Want to make it for dinner? Recipe at the link in bio!
Andrew Zimmern358,886 Aufrufe • vor 7 Monaten
Most tuna sandwiches are fine. This one does something for you. I’ve spent my life chasing great food, and lately I’ve been chasing something else too, food that pulls its weight. My tuna sandwich starts with Wild Planet’s Skipjack Tuna, a smaller species with a deeper flavor, softer texture, and naturally lower mercury thanks to its shorter life cycle. Earth Month isn’t about grand gestures. It’s about what’s on your plate three times a day. Start here, with Wild Planet Foods Want to try my go-to tuna salad recipe? Click the link in my bio.
Andrew Zimmern157,989 Aufrufe • vor 3 Monaten
Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun cutlery kitchen shears get the chicken ready for the grill. I slather it with Alabama white barbecue sauce, then carve it with Shun’s boning knife, a true workhorse in my kitchen. Want the recipe? Check the link in my bio.
Andrew Zimmern34,473 Aufrufe • vor 18 Tagen
Fried chicken might be the most argued-over food in America. The seasoning. The dredge. The fat. The temperature. The origin. Everyone thinks they know the story. Most people don’t. Eat it hot if you want. Cold from the fridge after everyone goes to bed is the real move. Check the link in my bio for the full recipe. What's your go-to sauce for fried chicken? Want to try my homemade hot sauce?
Andrew Zimmern78,638 Aufrufe • vor 1 Monat
Fire up the grill. This is what the Fourth of July should taste like. My ideal summer cookout starts with perfectly grilled lemon and herb chicken, a fresh corn salad studded with Fresno chiles and sweet plums, and a big bowl of Flo Fab's potato salad. It's simple, seasonal cooking that never fails to make people happy. Check out the link in my bio for the free recipe. How are you celebrating this 4th of July?
Andrew Zimmern22,863 Aufrufe • vor 15 Tagen
There are burgers, and then there are burgers built around an obsession. This one is inspired by my friend Gavin Kaysen’s Dirty French Burger and starts with exceptional beef from Brunson Meats. Oklahoma onion burger energy. French dip attitude. French onion soup soul. Melty Gruyère, crispy onion strings, and a rich onion-beef jus for dipping. Call it the French French French French Burger. Want the recipe? Check the link in my bio.
Andrew Zimmern39,113 Aufrufe • vor 29 Tagen
There are meals that impress people… and then there are meals that actually take care of you. A pot of red lentils, cooked down until soft, rich and deeply comforting. Fresh naan, blistered and warm, ready to scoop every last bite. Masoor Dal is the kind of food that has been feeding people for thousands of years for a reason. It works. It is simple, affordable and honest. No shortcuts, no unnecessary noise. Just real cooking that delivers every single time. Make it once and it quietly becomes part of your weekly rotation. Want the full recipe? Check the link in my bio. Now I want to know...what's your favorite comfort meal?
Andrew Zimmern116,963 Aufrufe • vor 3 Monaten
You want to know the most watched recipe I’ve posted? It’s onions and pasta. No caviar. No wagyu. No theatrics. Which proves something I’ve believed for a long time… great food isn’t about extravagance. It’s about attention. Want the full recipe? Check out my Substack, Spilled Milk What humble dish deserves more respect?
Andrew Zimmern126,519 Aufrufe • vor 4 Monaten
Chicken with mustard doesn’t sound like much. Until you taste it. In France, mustard carries weight. Poulet à la Moutarde is one of those dishes that quietly teaches you everything that matters. How to build flavor, balance fat and acid, and make chicken actually taste like chicken. Check the link in my bio for the full recipe. Watch the full video for a few tricks on properly trimming asparagus (my trusty decade-old Shun Cutlery knife is a workhorse here) and taking a little extra time on the presentation. What do you want to see me make next?
Andrew Zimmern82,467 Aufrufe • vor 2 Monaten
The first asparagus of spring tastes like winter finally got punched in the mouth. That first batch of spring asparagus changes the entire mood in my kitchen. After months of roots, stews and survival cooking, something green finally shows up with a pulse. A bowl of pasta can become autobiography. This one is part of mine. Check the link in my bio for the recipe.
Andrew Zimmern64,281 Aufrufe • vor 2 Monaten
Stop laying your fish flat on the grill. This is how you should be doing it. Skewered. Vertical. Salt-roasted over live fire. It’s easier than it looks, and the results are better than anything you’ve been doing. Big thanks to E-Fish for supplying the beautiful fish for this recipe. You won't want to miss this episode of Wild Game Kitchen. Catch it on Tastemade. Recipes are on my website and the Tastemade cooking app. What's your favorite little fish to cook?
Andrew Zimmern48,017 Aufrufe • vor 1 Monat
Everybody loves ordering crispy Cantonese noodles at restaurants. Almost nobody makes them at home. That should change. Trust me, once you master this recipe, you'll be making it on repeat. Want the recipe? Check the link in my bio. What dish do you think people should make at home more often instead of ordering for takeout?
Andrew Zimmern28,251 Aufrufe • vor 1 Monat
Étouffée does not whisper. It smothers. Silky, briny, built on butter and patience, this is one of Louisiana’s great contributions to the world table. Born in Acadiana, polished in New Orleans, and still one of the most satisfying dishes you can cook in under an hour. It belongs in the global culinary canon of recipes you should absolutely know how to make. Shrimp. Caramelized tomato paste. Hot sauce… Crystal Hot Sauce is the only choice here. Fight me. Steamed rice waiting to catch every drop. You do not need a plane ticket to make this. You need a good knife, you know, I always reach for my Shun Cutlery, a heavy pot, and 45 minutes. Want the full recipe? Check out my Substack, Spilled Milk, for the ingredient list and step-by-step instructions. Get in the kitchen and make this tonight. Share with your friends to let them know.
Andrew Zimmern111,681 Aufrufe • vor 5 Monaten
I’ve eaten pizza everywhere from Naples to strip mall joints off forgotten highways, and I can tell you this: America is making some of the best pies on the planet right now. That’s how we’re kicking off the new season. Ten absolutely killer slices, from blistered wood-fired pizzas in Los Angeles to Detroit squares with attitude and old-school Brooklyn spots still doing it right. Some are legendary. Some you’ve probably never heard of. Every single one deserves the hype. I joined an incredible lineup of chefs to count down the best slices in America, and trust me, this list is going to start arguments. Catch the series kickoff on Food Network and streaming on HBO Max tomorrow. Bring napkins. #FNTop10
Andrew Zimmern43,964 Aufrufe • vor 1 Monat
Crawfish season in Louisiana is one of my favorite times to eat. I’ve spent years eating crawfish across the state, and the truth is there are simply too many great places to fit into one video. Consider these a few of my go-to spots, not a definitive list. That’s the beauty of Louisiana. Incredible crawfish can be found everywhere, from legendary institutions to local gems that have been feeding their communities for generations. If I left out your favorite spot, tell me about it in the comments. I’m always looking for my next great crawfish meal.
Andrew Zimmern19,621 Aufrufe • vor 22 Tagen
Vancouver and Toronto helped put Canada on the map as a world-class destination for Chinese food. Full stop. Vancouver alone is one of the greatest eating cities anywhere. These are just a few of my go-to spots when I’m in town because trust me, there are WAY too many great places to fit into one video. That’s the beauty of eating in Vancouver. You can spend days chasing great Chinese food and still barely scratch the surface. What's your go-to when you're in Vancouver?
Andrew Zimmern43,892 Aufrufe • vor 1 Monat