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Had your fill of wings yesterday? Let’s talk about the upgrade. It’s what I like to call a chicken lollipop, an easy Frenching technique where you scrape the meat away from the leg bone to create a built-in bone handle. It’s easier to eat, stays incredibly juicy, and honestly, it’s just more fun. I like to season them with mayonnaise, which helps them brown beautifully in the oven, and my Grill Magic blend, a Moroccan-inspired smoky, sweet, earthy seasoning. Serve with homemade ranch, and you’ve
0:48
Had your fill of wings yesterday? Let’s talk about the upgrade. It’s what I like to call a chicken lollipop, an easy Frenching technique where you scrape the meat away from the leg bone to create a built-in bone handle. It’s easier to eat, stays incredibly juicy, and honestly, it’s just more fun. I like to season them with mayonnaise, which helps them brown beautifully in the oven, and my Grill Magic blend, a Moroccan-inspired smoky, sweet, earthy seasoning. Serve with homemade ranch, and you’ve
FacebookAndrew Zimmern10K views5 months ago
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
0:53
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
FacebookAndrew Zimmern6.1K views5 months ago
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
1:00
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
FacebookAndrew Zimmern30.9K views6 months ago
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
1:22
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
FacebookAndrew Zimmern54.5K views8 months ago
No one else has the courage to tell you this. The real flex is what you do with the leftovers. Roast it for dinner...then make it even better the next day. Thinly sliced prime rib. Jammy caramelized onions. Melted gruyère. Crusty roll. A proper dunk in a rich jus. Yep, my leftovers aren’t an afterthought, they're the encore you ache to hear played. Sharp knives matter here. Clean slices mean better texture, better flavor, better sandwiches. I’m using my @shuncutlery slicer because precision make
1:21
No one else has the courage to tell you this. The real flex is what you do with the leftovers. Roast it for dinner...then make it even better the next day. Thinly sliced prime rib. Jammy caramelized onions. Melted gruyère. Crusty roll. A proper dunk in a rich jus. Yep, my leftovers aren’t an afterthought, they're the encore you ache to hear played. Sharp knives matter here. Clean slices mean better texture, better flavor, better sandwiches. I’m using my @shuncutlery slicer because precision make
FacebookAndrew Zimmern22.2K views6 months ago
Bizarre Foods With Andrew Zimmern S01:E02 - Ecuador
Bizarre Foods With Andrew Zimmern S01:E02 - Ecuador
tubitv.com6 months ago
Bizarre Foods with Andrew Zimmern: The Saint James Way in Spain
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Bizarre Foods with Andrew Zimmern: The Saint James Way in Spain
vudu.comJun 11, 2024
3:01
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
FacebookFood Network15.1K viewsMay 18, 2025
1:43
Pelmeni might be the most important dumpling you are not eating often enough. Pelmeni belong to that universal category of foods people invent when it is cold, ingredients are precious, and everyone needs to eat. Thin dough wrapped around seasoned meat, folded together at the table, frozen by winter, and cooked straight from ice when hunger hits. They are practical, generous, and quietly brilliant. Russia’s answer to the global dumpling instinct, pelmeni were built for survival and perfected thr
FacebookAndrew Zimmern12.3K views5 months ago
0:25
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
FacebookHome.Made.Nation3.3K viewsAug 31, 2024
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
FacebookAndrew Zimmern19.5K views5 months ago
1:30
Celebrity Chef Andrew Zimmern gives away his interview prep secrets
YouTubeJustin Brady891 views9 months ago
0:57
Andrew FINALLY Finds a Durian Dish He Likes | Bizarre Foods with Andrew ZImmern | Travel Channel
YouTubeTravel Channel50.9K viewsJan 6, 2024
1:20
Prepping artichokes for cooking is easy once you learn a few simple tricks – and if you love artichokes as much as I do, it’s an essential skill set. At the grocery store, look for tightly closed, firm, heavy artichokes with no browning on the cut end of the stalks. Common globe artichokes are readily available and can be steamed, roasted, boiled, fried or poached in white wine. This time of year, I seek out baby artichokes, and slice them paper thin, tossing with lemon juice olive oil and ribbo
FacebookAndrew Zimmern10.3K viewsMar 11, 2025
1:13
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
FacebookAndrew Zimmern7.4K viewsJun 29, 2025
0:29
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
FacebookAndrew Zimmern8.1K viewsJul 1, 2025
2:18
A Passover staple, matzoh ball soup is Jewish penicillin. And there's no better time to make it as Passover begins Monday! Here, I show you my technique for making matzoh balls– it's the only recipe I’ve come across that measures up to my grandmother’s. This matzoh ball is a floater. To make good floaters, you have to get air into the balls, which is best achieved with beaten egg whites. https://andrewzimmern.com/recipes/passover-matzoh-ball-soup/ | Andrew Zimmern
FacebookAndrew Zimmern17.7K viewsApr 19, 2024
0:42
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
FacebookFood Network10.7K viewsMay 24, 2024
1:30
The wrapper is just the vessel—the sauce is where the magic happens. These three EASY dipping sauces have earned a permanent spot at my table, but guess what? There are no rules. Play around with it, check for the right sweet/sour/salty/spicy balance. And most importantly, enjoy! 1. Soy sauce Chinese aged black vinegar chili crisp 2. Everything from #1 a bit of sugar peanut butter 3. Southeast Asian-inspired cilantro/ginger/scallion Find the recipes for the homemade dumpling filling and all 3 sa
FacebookAndrew Zimmern5.5K views10 months ago
1:36
If you're getting ready for Passover, you need this brisket tutorial. Trimming the whole brisket is easier than you think and it yields DELICIOUS results. I like a whole brisket because you want the fatty nose of the wide end to help keep the roast moist and because I like to roast whole briskets, what can I say? | Andrew Zimmern
FacebookAndrew Zimmern12.7K viewsApr 10, 2025
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