All new season of Wild Game Kitchen on MOTV, @tastemade and @outdoorchanneltv | Andrew Zimmern
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All new season of Wild Game Kitchen on MOTV, @tastemade and @outdoorchanneltv | Andrew Zimmern
7K viewsJan 11, 2024
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Looking for a healthy weeknight dinner? Look no further than these Provençal fish filets. Made with aromatic herbs, crispy potatoes, tomatoes, olives, shallots, and garlic, this dinner comes together in one pan in less than 30 minutes! The lean fish, flavorful veggies, and healthy fats offer a sustainable and nutritious recipe to add to your arsenal. Complete recipe and video live on Substack — subscribe at the link in my bio! | Andrew Zimmern
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Looking for a healthy weeknight dinner? Look no further than these Provençal fish filets. Made with aromatic herbs, crispy potatoes, tomatoes, olives, shallots, and garlic, this dinner comes together in one pan in less than 30 minutes! The lean fish, flavorful veggies, and healthy fats offer a sustainable and nutritious recipe to add to your arsenal. Complete recipe and video live on Substack — subscribe at the link in my bio! | Andrew Zimmern
5.8K viewsApr 16, 2025
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Mussels fra diavolo is a classic, simple shellfish braise loaded with tomato sauce, shallots, garlic and lots of parsley. Be sure to serve with plenty of crusty bread, because the scarpetta, or the ritual of mopping up the remaining sauce in the bowl, is one of the great moments of eating a dish like this. Get the recipe: http://bit.ly/2xSRSre | Andrew Zimmern
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Mussels fra diavolo is a classic, simple shellfish braise loaded with tomato sauce, shallots, garlic and lots of parsley. Be sure to serve with plenty of crusty bread, because the scarpetta, or the ritual of mopping up the remaining sauce in the bowl, is one of the great moments of eating a dish like this. Get the recipe: http://bit.ly/2xSRSre | Andrew Zimmern
35.5K viewsSep 7, 2017
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Delicious salmon recipe! TAG A SALMON LOVER! This is an easy, elegant and foolproof recipe that’s perfect for holiday entertaining. Gently poaching the fish really highlights the beautiful flavor of Verlasso salmon, a company I work with that’s leading the way in sustainable aquaculture practices. I like to serve it with my herby green goddess dressing and decorate the top with cucumber slices for presentation points. Click here for the recipe: http://bit.ly/2KWAk5I | Andrew Zimmern
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Delicious salmon recipe! TAG A SALMON LOVER! This is an easy, elegant and foolproof recipe that’s perfect for holiday entertaining. Gently poaching the fish really highlights the beautiful flavor of Verlasso salmon, a company I work with that’s leading the way in sustainable aquaculture practices. I like to serve it with my herby green goddess dressing and decorate the top with cucumber slices for presentation points. Click here for the recipe: http://bit.ly/2KWAk5I | Andrew Zimmern
4.6K viewsDec 21, 2019
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Stunning set of fish from Japan arrived in time for a little recipe testing. Various bream species and yes that orange beauty is a bream! Sustainable smaller fish further down the food chain is a win! Head to my web site and pre-order The Blue Food Cookbook co-authored by Barton Seaver in collaboration with Fed By Blue. And always make sustainable choices when eating/buying blue food. | Andrew Zimmern
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Stunning set of fish from Japan arrived in time for a little recipe testing. Various bream species and yes that orange beauty is a bream! Sustainable smaller fish further down the food chain is a win! Head to my web site and pre-order The Blue Food Cookbook co-authored by Barton Seaver in collaboration with Fed By Blue. And always make sustainable choices when eating/buying blue food. | Andrew Zimmern
16K views7 months ago
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A stuffing recipe so good I’ve been making it for decades… can you tell?👓 It has a secret ingredient that might scare you, but it’s one that I — and my grandmother — swear by. Trust me. Recipe at the link in bio! | Andrew Zimmern
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A stuffing recipe so good I’ve been making it for decades… can you tell?👓 It has a secret ingredient that might scare you, but it’s one that I — and my grandmother — swear by. Trust me. Recipe at the link in bio! | Andrew Zimmern
35.3K views6 months ago
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Hey parents, I have a recipe that even the pickiest of eaters would like… Start with a white fish—flounder, cod, halibut and make a simple sauce to go with it. The two favorites of my household are: A balance of sweet, salty, and fatty. This one was 1.5 TB butter 1.5 TB brown sugar 1 TB fish sauce Makes 4-5 servings Tartar riff: Little bit of mayo, sour cream, lemon juice, olive oil, and vinegar (can also do with fat-free yogurt). I promise you, give these a chance and your kids will love it! If
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Hey parents, I have a recipe that even the pickiest of eaters would like… Start with a white fish—flounder, cod, halibut and make a simple sauce to go with it. The two favorites of my household are: A balance of sweet, salty, and fatty. This one was 1.5 TB butter 1.5 TB brown sugar 1 TB fish sauce Makes 4-5 servings Tartar riff: Little bit of mayo, sour cream, lemon juice, olive oil, and vinegar (can also do with fat-free yogurt). I promise you, give these a chance and your kids will love it! If
91.2K views6 months ago
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0:47
Put the Velveeta down. Queso deserves better. It’s a classic crowd-pleaser, the perfect appetizer, and an essential part of any Super Bowl spread. All the familiar flavors are here, just turned up a notch: fresh chorizo, real cheddar and flame-kissed hot peppers, and a little help from my @badiaspices Mexican Fiesta blend and trusty @shuncutlery knives. This is the kind of dip that guarantees someone is wiping the bowl clean with the last chip. I know this because I’ve been that someone. Want th
19.5K views3 months ago
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1:21
My favorite fish to grill? Red snapper – it’s versatile, it’s economical and it cooks quickly. Watch as I share a few simple tips to take your grilled fish to the next level. I like to season it with a simple garlic and herb olive oil marinade, and serve it with a mixed herb salad and grilled lemons. Click the link in my bio for the complete recipe. | Andrew Zimmern
23.1K viewsJun 20, 2024
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This is my secret weapon for last-minute holiday guests. I always keep a bag of frozen shrimp on hand, they defrost in minutes (run them under cold water) and cook in seconds… lifesavers when people drop by and I need a snack that punches way above its weight. These crispy shrimp-stuffed shrimp take about 25 minutes and almost no effort. The trick is all in the batter. Save this easy recipe: 1 cup all-purpose flour 1/2 cup milk 1/2 cup ice water (colder batter = crispier shrimp‼️) 1/4 tsp baking
27.3K views5 months ago
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Andrew Zimmern Cooks: Shellfish Stock - Andrew Zimmern
Mar 10, 2024
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Choose your fighter! Whether you enjoy the simple version of just cheese, or you prefer to add extras like ham, black olives, and tomatoes, every bite will take you on a culinary adventure. Watch the full video and save the recipe on Substack this week! Subscribe via the link in my bio. | Andrew Zimmern
7.6K viewsMar 12, 2025
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Andrew Zimmern's Shellfish Stew Full Recipe: http://bit.ly/1Xsioku | Tasting Table
358.2K viewsJun 19, 2016
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Praise the braise! These Thai-style riblets are cooked in a flavorful sambal — packed with lemongrass, scallions, chiles, and garlic. And the best part? You don’t need to wait for warm weather to make these! For the complete recipe, head to my Substack — linked in my bio. New recipes and videos every Wednesday. | Andrew Zimmern
24K viewsApr 2, 2025
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1:08
Looking for a healthy weeknight recipe? Look no further than roasted vegetables. My tip for absolutely delicious vegetables is simple — just use your largest bowl to season them! | Andrew Zimmern
53.4K viewsJan 30, 2025
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1:27
THIS IS MY FAVORITE CRAB CAKE RECIPE If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. It’s a true Baltimore-style country club crab cake, without filler ingredients. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out. ARE YOUR A CRAB CAKE LOVER? Recipe: http://bit.ly/2wQQXvZ | Andrew Zimmern
38.3K viewsDec 28, 2020
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4:19
TOP 13: MEATLOAF! I love making this recipe... It is so simple! The whole family will love this meal, and the delicious sandwich leftovers you’ll be serving the rest of the week. HAVE YOU EVER TRIED TO MAKE MEATLOAF? COMMENT BELOW! Just like my grandmother, I like to put one slice of bacon on the bottom of the loaf pan to aromatize the dish, and another on top to baste it while it cooks. If you’re on the fence about meatloaf, I guarantee this recipe will change your mind! TAG A FRIEND WHO IS ON
18.5K viewsMar 31, 2020
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1:31
Eat oysters like Mark Twain >>> recipe inspired by Andrew Zimmern's float down the Mississippi River for #BizarreFoods. | Travel Channel
140.9K viewsAug 8, 2017
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Mussel, Clam & Fish Chowder - Andrew Zimmern
Mar 17, 2024
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The Gizmo Sandwich - Andrew Zimmern
Mar 17, 2024
andrewzimmern.com
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Hot curry crab and artichoke dip? I’m all in. This recipe pairs perfectly with posting up on the couch and watching college basketball... just sayin’. 🏀 All you do is combine crabmeat, artichoke hearts, mayo, grated parm, Madeira, and a dash of my @badiaspices Curry Blend then bake at 525 and enjoy. Complete recipe in my bio, let me know if you try this one! And who are you rooting for this weekend?? | Andrew Zimmern
4.5K viewsMar 21, 2025
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1:02
Years of testing this marinade in kitchens from Kingston to my own backyard led to this moment. A real-deal jerk chicken marinade — no shortcuts, no watered-down versions for tourists afraid of spice. Fiery, fragrant, and full of funk. Marinate your bird for 24 to 48 hours and let your chicken soak up the chaos. Serve with pikliz, rice and peas, a cold Red Stripe and enough napkins to make guests question their life choices. Full recipe and grilling secrets at the Substack link in my bio. Tag so
75.8K views10 months ago
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3:20
Andrew Zimmern's Chicken Paillard with Panzanella Salad Recipe - Andrew Zimmern
Mar 8, 2024
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Fried Whitefish with Classic Coleslaw - Andrew Zimmern
Jan 28, 2025
andrewzimmern.com
1:14
Wanna know how to make a dish that will make you sound like the Kool-Aid man running through a wall… Leeks vinaigrette hits the spot EVERY time. I’d even go as far to say that leeks and mustard vinaigrette is a combination that everyone should experience. And if not in France, then in the comfort in your own home. And I have the recipe.😎 Head to the link in my bio for a side dish that will wow your dinner guests and make for incredible leftovers the next day. | Andrew Zimmern
118K views9 months ago
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1:00
These beef kebabs are a part of my new favorite sandwich and are an easy weeknight meal you will love. What’s your favorite sandwich? I’ve simplified the process by browning the patties in a skillet, wrapped with a garlicky tahini sauce, herby green hot sauce, charred peppers and tomatoes with my @badiaspices Morrocan-style Grill Magic blend. The simple onion and parsley salad brightened up with my @badisapices Citrus Herb seasoning is the MUST HAVE element. Pick up my entire Badia Spice line at
2.1K viewsSep 27, 2024
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0:27
Shrimp Bisque, but make it pasta! 🦐🍝 If there is a more elegant or delicious way to utilize food waste, I don’t know what it is. Subscribe to watch this week’s new Substack recipe, where we’re sharing sustainable ways to repurpose veg scraps, shellfish shells, and any other goodies you may have laying around your kitchen. Subscribe at the link in my bio! | Andrew Zimmern
16.9K viewsMar 20, 2024
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1:29
I've noticed you guys have been loving my pasta recipes, so here’s a simple yet elegant one for you. Linguine with clam sauce is five ingredients and a masterclass in restraint. Garlic. Olive oil. Wine. Clams. Pasta water. That’s it. If you can’t make something extraordinary out of that lineup, the problem isn’t the recipe. No cream. No butter. Just briny clam liquor and good olive oil coming together the way they’re supposed to. Master this and you’ve crossed a line as a home cook. Want the ful
59.4K views2 months ago
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2:12
Always save your leftover shells in the freezer so you can make rich, homemade seafood stock! 🦞 In this video, I’m using leftover lobster and shrimp shells. And if you don’t cook with it right away, you can always freeze your stock in quart containers or a ziploc bag. Full recipe at the link in my bio! | Andrew Zimmern
8.6K viewsJan 31, 2025
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This might be the most luxurious meal I’ve ever made outdoors. With its beautiful lean, mild red meat, elk is hands down one of my favorite proteins. I can’t get enough of it. But I’m not just teaching you to cook wild game—I’m teaching you to master fire, technique, and flavor. The sauces, sides, and techniques? They work just as well with beef, pork, or fish from your local market. Wild Game Kitchen isn’t just about hunting—it’s about becoming a better cook, period. Trust me, you don’t need to
7.8K views10 months ago
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