Vanilla ice cream with CHILI CRISP? Andrew Zimmern talks surprising ingredients in honor of the risk-taking challenge on tonight's #24in24: Last Chef Standing! Catch two new episodes TONIGHT starting at 8|7c. | Food Network
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Vanilla ice cream with CHILI CRISP? Andrew Zimmern talks surprising ingredients in honor of the risk-taking challenge on tonight's #24in24: Last Chef Standing! Catch two new episodes TONIGHT starting at 8|7c. | Food Network
15.1K viewsMay 18, 2025
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Leeks vinaigrette might be the most underrated dish in French cooking, and once you make it right, you’ll wonder why you ever ignored it. This is classic technique at its best. Gently cooked leeks, properly seasoned, dressed with a sharp, balanced vinaigrette. No tricks. No shortcuts. Just attention, restraint, and respect for the ingredient. This is the kind of dish that reminds you why fundamentals matter. Simple food, done well, always wins. Want the full recipe? Subscribe to my Substack, Spi
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Leeks vinaigrette might be the most underrated dish in French cooking, and once you make it right, you’ll wonder why you ever ignored it. This is classic technique at its best. Gently cooked leeks, properly seasoned, dressed with a sharp, balanced vinaigrette. No tricks. No shortcuts. Just attention, restraint, and respect for the ingredient. This is the kind of dish that reminds you why fundamentals matter. Simple food, done well, always wins. Want the full recipe? Subscribe to my Substack, Spi
26K views9 months ago
FacebookAndrew Zimmern
Are you missing fried food? I won’t judge. This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend from @badiaspices, piled onto a proper hoagie with harissa, tomatoes, remoulade, and an olive, onion, and cabbage slaw. Crisp, spicy, bright, and unapologetically indulgent. In my book, this is a work of art. Shopping list: 1 pork tenderloin 3 tablespoons Citrus Herb Mediterranean-Style Seasoning 1 cup seasoned flour
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Are you missing fried food? I won’t judge. This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend from @badiaspices, piled onto a proper hoagie with harissa, tomatoes, remoulade, and an olive, onion, and cabbage slaw. Crisp, spicy, bright, and unapologetically indulgent. In my book, this is a work of art. Shopping list: 1 pork tenderloin 3 tablespoons Citrus Herb Mediterranean-Style Seasoning 1 cup seasoned flour
6.1K views9 months ago
FacebookAndrew Zimmern
When Andrew Zimmern steps into the kitchen, he means business 😎 Can Tommy out-chef his childhood hero? Find out during the season premiere of #Outchefd, Thursday @ 9:30|8:30c. | Food Network
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When Andrew Zimmern steps into the kitchen, he means business 😎 Can Tommy out-chef his childhood hero? Find out during the season premiere of #Outchefd, Thursday @ 9:30|8:30c. | Food Network
10.8K viewsMay 24, 2024
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The secret to restaurant-quality cooking? It’s hiding in what you’re throwing away. That rich, deeply flavorful base starts with those shells and bones you’re about to toss. This is the difference between a good dish and an unforgettable dish. Every time I cook shrimp, crab, or lobster, those shells go straight into a freezer bag. (Same with bones and vegetable scraps—nothing gets wasted.) When the bag’s full, I transform it into liquid gold. This is where real flavor lives. Your soups get riche
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The secret to restaurant-quality cooking? It’s hiding in what you’re throwing away. That rich, deeply flavorful base starts with those shells and bones you’re about to toss. This is the difference between a good dish and an unforgettable dish. Every time I cook shrimp, crab, or lobster, those shells go straight into a freezer bag. (Same with bones and vegetable scraps—nothing gets wasted.) When the bag’s full, I transform it into liquid gold. This is where real flavor lives. Your soups get riche
28.2K viewsOct 15, 2025
FacebookAndrew Zimmern
Bizarre Foods With Andrew Zimmern S01:E02 - Ecuador
Bizarre Foods With Andrew Zimmern S01:E02 - Ecuador
10 months ago
tubitv.com
If your winter cooking needs one hero dish, this is it. Country French Bean Soup 🇫🇷 Comforting, rich, and deeply layered without being complicated. This is a cook with your senses kind of recipe. It’s become a repeat dish in my household and I guarantee it will in yours, too. All you need: • Dried beans (soaked overnight) • Stock • Olive oil • Onions, carrots, celery, garlic • Herbs, bay leaves • Your favorite seasoned salt Want the full step-by-step? Check out the link in bio! | Andrew Zimmer
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If your winter cooking needs one hero dish, this is it. Country French Bean Soup 🇫🇷 Comforting, rich, and deeply layered without being complicated. This is a cook with your senses kind of recipe. It’s become a repeat dish in my household and I guarantee it will in yours, too. All you need: • Dried beans (soaked overnight) • Stock • Olive oil • Onions, carrots, celery, garlic • Herbs, bay leaves • Your favorite seasoned salt Want the full step-by-step? Check out the link in bio! | Andrew Zimmer
54.5K views11 months ago
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Pasta carbonara is one of my all-time favorite dishes – it's simple to make and one of the most soul-satisfying meals I can think of. It’s superb even without fussy ingredients, but it becomes HEAVENLY with a seriously good cheese, and orange-yolked farm fresh eggs. Like all great pasta dishes, it begins with the pasta! Make sure you cook it in plenty of salted water and that the shape is a welcome vessel for that delicious sauce. Full recipe here. https://andrewzimmern.com/recipes/andrew-zimmer
35.2K viewsOct 2, 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
27.6K views10 months ago
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Most people would never attempt this, but I’m not most people… A whole, pristine California halibut cooked in a salt crust inside of an insane ring fire. Can I pull it off? You’ll have to tune in to find out, tonight on Wild Game Kitchen. This beautiful California halibut was shipped directly from the fishermen to my kitchen, it’s a super easy way to buy fresh seafood from anywhere in the U.S. Check out @efish_co and tell them I sent you! Seriously guys, they’re some of the best. | Andrew Zimmer
8.1K viewsJul 1, 2025
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Andrew Zimmern shares a clever technique for butchering and grilling butterflied turkey legs over an open fire, served a bright, lemony carrot orzo and creamed greens topped with crunchy, cheesy breadcrumbs. See this recipe & more featured during Andrew Zimmern's Wild Game Kitchen TONIGHT at 10/9c on FYI. | Home.Made.Nation
3.3K viewsAug 31, 2024
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Celebrity Chef Andrew Zimmern gives away his interview prep secrets
893 viewsOct 20, 2025
YouTubeJustin Brady
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You spent all day cooking the meal… don’t ruin it in the last five minutes. With the right tools and a bit of technique, carving a turkey doesn’t have to be stressful. I love my @shuncutlery carving set, its sharp, long edge makes this job effortless and it looks beautiful at the table. Everyone’s got a carving story. Let’s make yours a good one. Save this for Thanksgiving — you’ll be glad you did. | Andrew Zimmern
57.1K views11 months ago
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Ham, country style. Texture, light cure, aroma and flavor create the best antique expression of cured pork I have ever found. As close to porcine perfection as I've seen in the States. Small batch, hand tended at every stage | Andrew Zimmern
117K viewsApr 25, 2017
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Tonight’s episode of Wild Game Kitchen was made EXTRA delicious by the live sea scallops and two different types of sea urchin – reds and zombie purples. Big thanks to my friends at @efish_co who hooked me up with this incredible spread! The scallops and sea urchin were shipped directly from the fishermen to my kitchen, it’s a super easy way to buy fresh seafood from anywhere in the U.S. Check em out! And tune into Wild Game Kitchen tonight at 7 PM/6 PM ET to see how this amazing dish came toget
27.3K viewsMar 24, 2025
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Andrew Zimmern opens up about overcoming dark struggles with addiction
1 month ago
MSNBrad Leone
0:59
Afraid healthy eating means joyless salads and sad desk lunches? Let’s fix that. This curry chicken salad checks every box: spicy, sweet, crunchy, tangy, packed with protein and full of flavor. It’s the meal prep hero that actually satisfies. Use leftover roast chicken… or grab a rotisserie bird on your way home. I make it with my Madras Curry blend from @badiaspices. Want to shop the spices? Visit andrewzimmern.com/shop Here’s your shopping list: 2 cups diced cooked chicken 1 cup minced celery
6.6K views9 months ago
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Cooking wild game over an open fire? Now, that’s the dream. And you don’t have to be a lifelong outdoorsmen or Michelin-level chef to be able to accomplish it. I’ll teach you how to source, butcher, and prepare meat like a master in my newest season of Wild Game Kitchen, coming out this week! New episodes of Wild Game Kitchen premiere every night at 7:00 PM, between June 30th - July 4th. Check it out at the link in my bio! | Andrew Zimmern
7.4K viewsJun 29, 2025
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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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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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