Octopus may seem intimidating to cook at home but it's easier than you think. After it's simmered in a pot for about 2 hours, throw it on a hot grill to get a smoky char and serve it with a simple frisee salad topped with candied bacon. Find the recipe here! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-grilled-octopus-salad/ | Andrew Zimmern
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Octopus may seem intimidating to cook at home but it's easier than you think. After it's simmered in a pot for about 2 hours, throw it on a hot grill to get a smoky char and serve it with a simple frisee salad topped with candied bacon. Find the recipe here! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-grilled-octopus-salad/ | Andrew Zimmern
22.1K viewsJul 10, 2024
FacebookAndrew Zimmern
Octopus is delicious and easy to cook at home, trust me. It may seem intimidating, but I’m hoping this tutorial will encourage you to try it out. Full written recipe is in my bio! | Andrew Zimmern
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Octopus is delicious and easy to cook at home, trust me. It may seem intimidating, but I’m hoping this tutorial will encourage you to try it out. Full written recipe is in my bio! | Andrew Zimmern
32.7K viewsAug 11, 2023
FacebookAndrew Zimmern
Great job eating lobster rolls in Maine… now let’s try some of their other incredible food. Here’s some of my favorite eats when in the state. Hear some of my other insight, tips, tricks, and hot takes at the “Go Fork Yourself” link in bio. | Andrew Zimmern
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Great job eating lobster rolls in Maine… now let’s try some of their other incredible food. Here’s some of my favorite eats when in the state. Hear some of my other insight, tips, tricks, and hot takes at the “Go Fork Yourself” link in bio. | Andrew Zimmern
27.7K views9 months ago
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You grew up eating this from the freezer aisle. The homemade version? Takes less effort than you think. Chicken pot pie is one of those dishes that masquerades as humble but walks around with the swagger of an old general. Say the words “chicken pot pie,” and half the country hears the metallic clatter of a Swanson tray being peeled open; the other half sees a bubbling foil pan from Stouffer’s or Marie Callender’s. Here’s the truth: making it at home is shockingly simple. All the comfort, none o
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You grew up eating this from the freezer aisle. The homemade version? Takes less effort than you think. Chicken pot pie is one of those dishes that masquerades as humble but walks around with the swagger of an old general. Say the words “chicken pot pie,” and half the country hears the metallic clatter of a Swanson tray being peeled open; the other half sees a bubbling foil pan from Stouffer’s or Marie Callender’s. Here’s the truth: making it at home is shockingly simple. All the comfort, none o
44K views5 months ago
FacebookAndrew Zimmern
Eating Rare Parts of a Tuna - Bizarre Foods with Andrew Zimmern | Bizarre Foods
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Eating Rare Parts of a Tuna - Bizarre Foods with Andrew Zimmern | Bizarre Foods
266.4K viewsDec 28, 2023
FacebookBizarre Foods
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
5:57
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
FacebookAndrew Zimmern
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
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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
FacebookAndrew 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
FacebookAndrew Zimmern
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Catch up on season 4 of Wild Game Kitchen on @tastemade 🔥 All episodes now streaming and all the recipes live on my website. Happy streaming! | Andrew Zimmern
2.9K viewsApr 4, 2025
FacebookAndrew Zimmern
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Raise your hand if “salad” came in fluffy pastel shades with a side of cool whip growing up. Turns out Sonny and I share more than just a love of bizarre bites… we’ve both got a soft spot for Minnesotan icons like tater tot hot dish and pink fluff. After a decade of almost crossing paths, our schedules finally aligned at the @mnstatefair for an episode of @besteverfoodreviewshow (p.s. it’s live now on @youtube). We swapped stories about home, Vietnam, and everything in between while eating our w
38.1K views6 months ago
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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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It’s my birthday so I’m cooking one of my top 5 desert island foods‼️ I’ve been grilling clams since I was a kid, when I would set up camp , but this clams casino recipe just became my new gold standard... Catch the next episode of Wild Game Kitchen live on Tastemade at 7 PM tonight to see me push the boundaries of outdoor cooking. | Andrew Zimmern
55.6K views10 months ago
FacebookAndrew Zimmern
7:57
Andrew Zimmern is a James Beard Award-winning chef, TV personality, writer, and teacher. His passion in life is exploring and promoting cultural acceptance, tolerance, and understanding through food. In this episode of #FoodDiaries, the 'What’s Eating America' host walks us through a typical day of eats—from savory breakfasts to pre-dinner hors d’oeuvres and late night snacking on leftovers. | Harper's Bazaar
639.4K viewsJan 13, 2021
FacebookHarper's Bazaar
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3,000 cookbooks. Not a problem….. but a responsibility. I buy and receive more cookbooks than I could ever fit on a mantle, so this is the rotation. New arrivals live here until it’s time to swap them out and keep the library fresh. There are some real treasures in this collection, including a call sheet from when Lynne Rossetto Kasper cooked with Julia Child. That one was impossible to pass up. What’s the most prized cookbook on your shelf? | Andrew Zimmern
15.6K views4 months ago
FacebookAndrew Zimmern
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Eating Live Octopus
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people eating live octopus part 1
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