Andrew Zimmern
@andrewzimmern • 1,202,351 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
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 Zimmern47,525 次观看 • 8 天前
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 Zimmern78,344 次观看 • 14 天前
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 Zimmern264,002 次观看 • 2 个月前
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 Zimmern43,344 次观看 • 12 天前
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 Zimmern157,396 次观看 • 1 个月前
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 Zimmern193,906 次观看 • 2 个月前
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 Zimmern63,783 次观看 • 21 天前
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 Zimmern116,416 次观看 • 1 个月前
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 Zimmern358,765 次观看 • 6 个月前
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 Zimmern82,031 次观看 • 1 个月前
Bison is lean. That’s the challenge. And the opportunity. That’s why I wanted to cook with North Star Bison. Their meat has the kind of rich, clean flavor that was built for live fire cooking. We’re giving one of you a bison sampler pack for your own grill this summer. We'll pick a winner at random on 6/1, good luck! Here’s how to enter: 1. Like this post 2. Follow Andrew Zimmern and NorthStar Bison 3. Comment 🦬 Watch the episode of Wild Game Kitchen now on Tastemade. Recipes are on my website and the Tastemade cooking app. Intuitive Content
Andrew Zimmern16,232 次观看 • 7 天前
Some dishes deserve every bit of their reputation. Birria is one of them. Goat, beef, or lamb slow-cooked in a rich, complex, deeply-spiced chile broth until it collapses under its own weight. I like to turn it into a torta ahogada. Pile the tender meat into a soft bolillo roll and drench it in the broth. It is unapologetically messy and all the better for it. And when I’m building layers of flavor, I reach for my Badia Spices . Good ingredients make all the difference. If you want the full recipe, head to What are you cooking this weekend?
Andrew Zimmern53,749 次观看 • 1 个月前
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 Zimmern125,549 次观看 • 3 个月前
What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. And having a razor-sharp knife makes all the difference. Shun Cutlery has been my go-to for decades… they turn a quick fridge dive into something that actually feels joyful to cook. Want the free recipe? Check the link in my bio.; What’s your favorite easy meal?
Andrew Zimmern31,281 次观看 • 20 天前
Louisiana doesn’t just have soul. It cooks with it. This is a place where recipes are remembered and passed down, where the best meals come with a line out the door and a room full of regulars who know exactly why they’re there. That’s Louisiana cooking. Honest, rooted, and built to last. What am I missing? Point me in the right direction and tag them in the comments.
Andrew Zimmern48,107 次观看 • 1 个月前
You’ve been putting the wrong sauce on your asparagus. Everyone reaches for hollandaise. Safe, rich, expected. But Gribiche? That’s the move. Acid, herbs, capers, cornichons and suddenly, asparagus tastes alive. I'm using the Shun Cutlery knife to help me glide through my ingredients. Want the full recipe? Check the link in my bio.
Andrew Zimmern34,919 次观看 • 27 天前
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 Zimmern110,964 次观看 • 3 个月前
It isn’t called fon-don’t for a reason. Some dishes fade out. Fondue refuses. Fondue is one of the greatest shared meals on earth. A pot of melted Alpine cheese, good wine, and a table full of people still does dinner better than most things we’ve come up with since. This isn’t restaurant food. It never was. It’s about gathering, passing the fork, and staying at the table longer than you planned. And when it’s done right? Gruyère, Vacherin, white wine, a little kirsch… it’s not just good, it’s unforgettable. Also, let’s be honest… it’s really fun to eat. Want the full recipe? Check the link in my bio. What’s your favorite thing to dip in fondue?
Andrew Zimmern69,369 次观看 • 2 个月前
STOP. This is the cheesesteak you need to make for the Super Bowl. Thin-sliced ribeye. Peppers with a little char and a little crunch. Caramelized onions. Mushrooms. And you can’t skip the cheese, provolone, American, whiz… your choice. Quick pro tip: toss the ribeye in the freezer for an hour before slicing. Cold meat is much easier to slice. A good slicer helps too. I’m using my Shun Cutlery brisket knife, because clean slices make a better sandwich. And if we’re talking cheesesteaks, I know what you’re about to ask: where do I go the second I land in Philly? John’s Roast Pork. An absolute institution that makes one of the best sandwiches in America. Period. Full recipe is up on So let’s hear it. What’s your go-to spot for a cheesesteak?
Andrew Zimmern94,522 次观看 • 4 个月前
