Andrew Zimmern
@andrewzimmern • 1,243,506 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.
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Why hasn’t takikomi gohan become an American weeknight staple? This Japanese one-pot rice dish has been solving the dinner problem for centuries, and I’ve been making it for decades. Rice, dashi, soy, sake, mirin and whatever good things you have hanging around come together in one pot. Mushrooms, seafood, dried fish, kombu, vegetables, pickles... the pot is remarkably forgiving. Want the full recipe? Check the link in my bio.
Andrew Zimmern30,528 次观看 • 14 天前
Stop pretending salads have to be virtuous. This one starts with crispy pork belly, then piles on lime, fish sauce, fresh herbs, toasted rice powder and enough heat to wake up every taste bud you've got. It's loud, unapologetic and exactly the kind of dish that reminds you why Thai food is one of the world's great cuisines. Want the recipe? Check out the link in my bio.
Andrew Zimmern41,917 次观看 • 21 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 Zimmern264,479 次观看 • 5 个月前
A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula and Calabrian chile oil. And PLEASE don’t ruin it at the finish line. A good serrated knife matters. My Shun Cutlery bread knife cuts cleanly through the focaccia without crushing everything you just built because it is designed perfectly. Salty, creamy, crunchy, spicy, smoky, cool, crisp, warm... Exactly what a sandwich should be. Check out the link in my bio for the recipe.
Andrew Zimmern25,669 次观看 • 15 天前
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 Zimmern358,886 次观看 • 9 个月前
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 次观看 • 2 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 Zimmern194,136 次观看 • 5 个月前
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 Zimmern157,989 次观看 • 4 个月前
Let's give smoked mussels the attention they deserve. They're packed with flavor, incredibly versatile and happen to be one of the most sustainable seafood choices out there. This toast is proof that you don't need a long list of ingredients to make something memorable. I used smoked mussels from Ekone Oyster Co., whose beautifully smoked mussels are worth seeking out. Want the recipe? Check the link in my bio.
Andrew Zimmern24,543 次观看 • 19 天前
Samgyeopsal isn't just grilled pork belly. It's one of the great communal meals on the planet. What started as an overlooked cut became Korea's favorite barbecue, proving once again that great food is rarely about expensive ingredients. It's about tradition, technique and the people gathered around the grill. Check the link in my bio for the recipe.
Andrew Zimmern39,874 次观看 • 1 个月前
Some recipes don't need reinventing. Moules Marinière is one of them. Butter. Shallots. Garlic. White wine. Parsley. Fresh mussels. That's it. Shoutout to Taylor Shellfish for giving me the excuse to bring one of my all-time favorite meals back to the table. Grab the recipe by using the link in my bio, pick up a loaf of crusty bread and don't waste a drop of that broth.
Andrew Zimmern31,214 次观看 • 27 天前
This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.
Andrew Zimmern39,333 次观看 • 1 个月前
This is a very good reason to skip takeout. Green mango salad and lemongrass chicken are two Vietnamese classics that belong in your regular rotation. The salad takes about five minutes. The chicken needs a good marinade, a hot grill or pan and enough restraint to let the edges get properly dark and sticky. Want the recipes? Check the link in my bio.
Andrew Zimmern42,246 次观看 • 1 个月前
This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.
Andrew Zimmern29,477 次观看 • 28 天前
No one wants another loaf of zucchini bread. You need this instead. First, it’s a couple from the farmer’s market. Then your neighbor leaves a bag on your porch. Then your garden decides you’re responsible for feeding a small village. Fortunately, the Italians solved this problem a long time ago. And thanks to Stanley Tucci, a whole new generation of home cooks discovered just how good this pasta really is. Want the recipe? Check the link in my bio.
Andrew Zimmern51,717 次观看 • 1 个月前
Over the years, I've found some incredible places across Illinois. Frontier, HaiSous, Bernadotte Cafe and Chemwell's Barbecue are all worth your time. So is Subarashii Kudamono, an exceptional Asian pear orchard that's unlike anywhere else. This is just a small sampling of the outstanding restaurants, farms and food producers that make Illinois such a great place to eat. What Illinois gem should I check out next?
Andrew Zimmern21,710 次观看 • 20 天前
You could spend a lifetime eating your way through Atlanta and still not find every hidden gem. There are simply too many. These are just a few that earned a spot on my list: Brito Supermarket #2, Hudson and Alphonse, OK Yaki and Guac y Margys. And to all of my friends who own restaurants in Atlanta, my apologies. You already know I love you, but everyone else already knows about your places because they're that good. What's the next Atlanta hidden gem I need to track down?
Andrew Zimmern33,109 次观看 • 1 个月前
The chopped Italian sandwich trend videos get it all wrong! They hack everything together and you lose the texture that makes this sandwich SO DELICIOUS. Cut each ingredient properly. Grill the peppers for smoke and sweetness. Toss it all, then pile it into a toasted seeded roll. Use Shun Cutlery Shiranami knives, including the stunning brand new bread knife that can handle a sandwich this loaded without crushing it. Check out the link in my bio for the recipe.
Andrew Zimmern38,737 次观看 • 1 个月前
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 Zimmern116,963 次观看 • 4 个月前
Give me a classic French recipe with a great story, and I’m in. I’m a food geek. These are the recipes I live for. This Moules Poulette comes from the original notes of famed French chef Louis Diat, who served it at the Ritz in New York. It checks every box for me: history, technique, elegance and restraint. This is Culinary Canon territory. Want the full recipe? Check out the link in my bio.
Andrew Zimmern27,749 次观看 • 29 天前