Andrew Zimmern's Pittsburgh sandwich order and his thoughts on our food culture
Andrew Zimmern's Pittsburgh sandwich order and his thoughts on our food culture
1 month ago
nextpittsburgh.com
The Zimmern List: Pittsburgh
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The Zimmern List: Pittsburgh
Sep 2, 2023
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Andrew Zimmern on Reels
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Andrew Zimmern on Reels
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Real BBQ | Andrew Zimmern
61.9K viewsFeb 11, 2017
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Russian dressing—and yes, where I’m from, we call it Russian dressing not Thousand Island—is one of my favorite condiments. Used as a dip, sandwich spread or salad dressing, it’s piquant, balanced and delicious. Here's my favorite way to prepare it: http://bit.ly/2zbUkMw | Andrew Zimmern
26K viewsNov 1, 2017
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Living in Minnesota, I know a thing or two about cold-weather comfort food. This one-pot rock star beef stew is in heavy rotation all season long at my house, it’ll warm you from the inside out. Full recipe below, hope you make this one this weekend! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-beef-stew/ | Andrew Zimmern
277.5K viewsOct 25, 2024
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1:32
The food of my grandparents: Pork Ribs and Sauerkraut! This recipe starts by heating oil in a heavy-bottomed pot and browning your ribs on both sides. WAIT for the roasty-toasty serious pork flavor to develop before adding your onions... It's worth it, trust me. Then add fresh juniper, caraway, chile flakes, bay leaves, carrots, and finally apples. Cook for 10 minutes or so, stirring occasionally. For the rest of the recipe, click the link below. https://andrewzimmern.com/recipes/pork-ribs-sauer
9.3K viewsJan 22, 2024
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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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Nothing beats roasting a whole leg of lamb. Roasting the leg of lamb directly on the oven rack will allow the meat to evenly brown and caramelize on all sides. Watch as I prepare the herb mixture here and then visit my website for the full recipe! https://andrewzimmern.com/recipes/andrew-zimmern-cooks-roast-leg-of-lamb/ | Andrew Zimmern
16.7K viewsMar 29, 2024
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When it comes to grilling shrimp, bigger is always better. 🍤 Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a distinct flavor to the shrimp and acts as a heat buffer, helping to prevent overcooking. https://andrewzimmern.com/recipes/andrew-zimmern-cooks-grilled-shrimp/ | Andrew Zimmern
14.1K viewsJun 17, 2024
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Panzanella salad perched atop grilled chicken paillard is an old school recipe I used on restaurant menus in the 80s—proof that good food never goes out of style. Simple to make, yet the flavors taste very complex. Get the recipe here: http://bit.ly/2wx5szv | Andrew Zimmern
8.1K viewsMay 25, 2018
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Become a grill master this summer with my simple tips! 🥩 Opt for bone-in cuts of meat. The flavor of the roasting bones penetrates the meat in a way that adds immeasurable benefit to your food, plus it enables you to go a little slower and develop more char. 🥩 Allow the steak to sit at room temperature before you put it on the grill for the best texture and color. 🥩 Use natural hardwood charcoal instead of compressed briquettes. If you plan on reverse searing your meat, arrange the coals for
8.3K viewsMay 21, 2024
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@santarpiospizza in Boston. Simply perfect. Sausage/Lamb combo… a pizza and it’s 3 minutes from the airport. I love this place… the OG location is the one… | Andrew Zimmern
26.4K viewsMar 24, 2023
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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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BBQ brisket on a pizza? Bold move. But it works...like, really works. @caseys nailed the balance of smoky, sweet, and tangy with this one. 🔥 | Andrew Zimmern
25K viewsMay 16, 2025
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1:47
The key to this barbecue chicken is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over the coals until nice and crispy. Glaze the chicken right before you take if off the grill to avoid burning the sauce. The result is perfectly cooked, incredibly juicy dark meat that’ll be a hit at your next backyard barbecue. Check out my website for the full recipe – link in bio. | Andrew Zimmern
8.6K viewsMay 9, 2024
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One of my favorite ways to eat lobster: a simple brown butter vinaigrette and whatever fresh greens you like. To make it at home, all you have to do is melt the butter in a small pan over medium heat and cook until browned, about 5 minutes. Divide the lobster onto two plates. Surround with greens and top with minced onion and celery. In a mixing bowl, whisk together the browned butter, vinegar, lemon juice, mustard and olive oil. Season with salt and pepper, then drizzle over the lobster. Serve
5.6K viewsSep 2, 2024
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One of the easiest and most satisfying ways to utilize leftover brisket is to make a big platter of these insanely delicious nachos. Your friends will go crazy when you put these out on game day with a pitcher of margaritas…. be prepared to make a second batch. https://andrewzimmern.com/recipes/andrew-zimmern-cooks-brisket-nachos/ | Andrew Zimmern
6.2K viewsSep 1, 2023
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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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What if I told you I think you are sleeping on August’s best side dish? This went with grilled beef, tomato salad, corn gazpacho. And it was the star of the table! Steamed new potatoes from the farmers market. Cooled. Then smooshed gently. Then pan fried in the fat collected from the last 2 chickens I roasted. Sea salt, ground white pepper and fresh rosemary. Stunner. | Andrew Zimmern
109.8K views9 months ago
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It’s time we all became more conscious about the food we eat. Here’s my challenge for you. For me, food education means being a responsible global citizen. It’s about truly understanding what we eat, where it comes from, and why that matters for our health, society, and the planet. This Climate Week, I’m challenging you to reflect on whether your food choices are sustainable and regenerative. What does food education mean to you? Follow @GoCharlieCart to join the campaign. | Andrew Zimmern
39.8K views7 months ago
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Tonight at 9 PM ET/8 PM CT, I'm sharing outdoor cooking tips and so much more on the Season 3 premiere of Wild Game Kitchen! Tune into the Outdoor Channel every Monday if you want to learn how to prepare delicious wild game, like these turkey legs. I can't wait for you to see what we've been cooking up for you! https://www.outdoorchannel.com/show/andrew-zimmern-wild-game-kitchen/458691 | Andrew Zimmern
3.4K viewsSep 25, 2023
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Rich, creamy and loaded with lobster, this is my chowder tribute to Maine! 🦞 This is a recipe dedicated to my father and his husband, longtime residents of Portland, Maine and two men who loved that city and that state as much as anyone I have ever met. Complete recipe and video up now on Substack — and free with no paywall so you can make this dish I love so much! Subscribe at the link in my bio. | Andrew Zimmern
37K viewsApr 23, 2025
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This onion pasta is a frequent favorite in the Zimmern household. It’s DELICIOUS, easy, and I always have the ingredients on hand so I can whip this up quickly. If you’ve got onions, pasta, some kind of cheese, and olive oil — you’re in business. Subscribe to my newsletter for the complete recipe and video tutorial, along with 3 years of recipes, travel guides, and Q&As in the archive! Check it out at the link in my bio. | Andrew Zimmern
24.9K viewsJan 30, 2025
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