Andrew Zimmern
@andrewzimmern • 1,251,271 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
Is this my favorite chicken dish of all time? Poulet Vallée d’Auge is a classic Normandy dish of deeply browned chicken, tart apples, dry cider, Calvados, butter and cream. It is rich, savory, slightly sweet and balanced with enough cider vinegar to keep the whole thing from becoming a dairy-based nap. Want the recipe? Check out the link in my bio.
Andrew Zimmern41,377 görüntüleme • 11 gün önce
Macaroni salad with ham and peas is about as American as a good old-fashioned potluck. My version keeps the soul of the original: macaroni, ham, sweet peas, celery, pickle relish and a creamy dressing. Fresh herbs brighten it up, while rye croutons add the crunch this salad always deserved. The goal was simple: make it taste unmistakably like classic macaroni salad, just a little more thoughtfully made. Want the recipe? Check out the link in my bio.
Andrew Zimmern31,076 görüntüleme • 9 gün önce
Elk is on the menu tonight, and I'm not holding back. First, elk chorizo meatballs served over bubbling queso fundido with a smoky red chile salsa. Then I’m firing up elk rib chops with a charred allium salad, smoking the chops with hay and finishing them with a generous spoonful of compound butter. Two very different ways to cook elk, both built for big flavor. Watch Wild Game Kitchen tonight at 7PM ET on Tastemade and anytime on my YouTube channel.
Andrew Zimmern39,089 görüntüleme • 13 gün önce
I’m a big believer in supporting independent restaurants, but that doesn’t mean I’m anti-chain. I’m just a lot more selective about the chains I support. And Bonchon? They’re pretty high on that list. The wings are where it’s at. Extremely crunchy, with a beautiful soy garlic flavor that hits exactly the way you want it to. And they have a ton of other sauces you can add to your wings, so there’s plenty to explore. I got the soy garlic wings and drumsticks, plus kimchi and onion rings. So yes, I’ll always champion independent restaurants, but when a chain is doing something this good, I’m happy to give credit where credit is due.
Andrew Zimmern40,346 görüntüleme • 17 gün önce
Cornbread and biscuits have been starting arguments in the South for a very long time. I decided to add crab and a whole lot of butter to the conversation. Cornbread and biscuits come from very different histories, but both are part of a much bigger story about migration, agriculture, ingenuity, survival and the people who helped shape American cooking. Want the recipe? Check out the link in my bio
Andrew Zimmern32,070 görüntüleme • 14 gün önce
I love these pickled green beans because they’re crisp, pleasantly spicy and bright without being overwhelmingly pickled. You can still taste the green bean itself, almost like it’s been seasoned from the inside with a beautiful salad dressing. Check out the recipe using the link in my bio. Once you make them, let me know what you think.
Andrew Zimmern25,542 görüntüleme • 12 gün önce
Join me at NYC Wine & Food Festival, New York City's premier food and wine festival. I'll be hosting Oyster Bash, presented by Modelo, on October 17th as part of an incredible weekend celebrating the best in food, drink, and culture, alongside some of the biggest names in the culinary world. Come eat, sip, and experience unforgettable events across the city, all while supporting James Beard Foundation and @eventzerofoundation. Get your tickets using the link in my bio.
Andrew Zimmern28,124 görüntüleme • 15 gün önce
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 Zimmern264,684 görüntüleme • 6 ay önce
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 Zimmern359,247 görüntüleme • 10 ay önce
Fritto misto is one of the simplest and most satisfying ways to cook great seafood, but it demands one thing: eat it immediately. I’m frying up gorgeous shrimp, squid and small whole trout in a cold white wine batter until shatteringly crisp.That's my kind of game-day food. A huge thank you to @efish_co for providing the beautiful seafood for this episode. Catch the new episode of Wild Game Kitchen tonight at 7 PM ET on Tastemade or watch it on my YouTube channel. Bring your appetite.
Andrew Zimmern35,787 görüntüleme • 27 gün önce
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 görüntüleme • 6 ay önce
Sweet Lou’s is doing the kind of cooking I love to see. They make everything themselves, and when they can’t, they source it locally. The pork hot dog with Brie and onion jam is outstanding, and the French dip is seriously good. Rich, beefy, cheesy and exactly the kind of sandwich you want to keep eating. My only note? Give that French dip a little hit of acidity to cut through all that richness. Pickles, peppers, something bright. But that’s a minute detail. The big picture is simple: Sweet Lou’s is making great food from scratch and taking the extra steps to source locally whenever they can. That matters, and you can taste it.
Andrew Zimmern43,026 görüntüleme • 1 ay önce
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 Zimmern120,855 görüntüleme • 4 ay önce
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 görüntüleme • 6 ay önce
This is the ultimate cookbook for meat lovers. Congrats Jess Pryles. Get your copy today.
Andrew Zimmern14,774 görüntüleme • 12 gün önce
Another year, another Minnesota State Fair new food crawl. This year, I tried a dozen or so of the top rated items from the Twin City’s top rated food critics. Here’s my take. The only 5/5s I tried thus far this year: the Peri Peri Bowl from Afro Deli, Bao Belly at RC’s BBQ, Apple Fries, Lemochi Tanghulu, and Kosharina’s Egyptian Hawawashi. All five were standouts and absolutely worth seeking out. There were several items that were good but not great (mostly all the fried items, technique is everything here), and some were just plain overrated. My full review of all the items I tried this year will be up on my Youtube soon. Stay tuned. The State Fair is always a mix of hits and misses, but that’s part of the fun. What did you eat this year?
Andrew Zimmern42,384 görüntüleme • 1 ay önce
Seven minutes. That’s all you need for a bowl of seriously good dan dan noodles. I’m taking ramen noodles, pork, ginger, garlic and soy sauce, then bringing it all together with A-Sha Dry Noodle Zimm’s Peanut Butter & Chili Crisp. Creamy, spicy, savory and loaded with flavor. And yes, you can make it before your takeout order would even arrive. Save this one for the next time you need dinner in a hurry.
Andrew Zimmern17,851 görüntüleme • 19 gün önce