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Saison 4
Date de diffusion
Jan 13, 2025
Andrew showcases the versatility of red snappers by cooking fried snapper fingers with a dipping sauce, and roasting a whole fish to serve family style.
Andrew showcases the versatility of red snappers by cooking fried snapper fingers with a dipping sauce, and roasting a whole fish to serve family style.
Date de diffusion
Jan 14, 2025
Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
Chef Andrew makes two antelope dishes: a roasted whole leg and a simple tenderloin carpaccio.
Date de diffusion
Jan 15, 2025
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Chef Andrew Zimmern adds marinated bison skirt steak tacos with borracho beans to the tailgate menu.
Date de diffusion
Jan 16, 2025
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
Andrew Zimmern breaks down a whole rabbit for two recipes grilled and plated.
Date de diffusion
Jan 17, 2025
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
Andrew butchers a pheasant to make yakitori-style skewers, a flatbread, salad and a mango chutney.
Date de diffusion
Jan 20, 2025
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
Date de diffusion
Jan 21, 2025
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
Chef Andrew Zimmern celebrates summer with an elegant crudo and a roasted bass with smoky succotash.
Date de diffusion
Jan 22, 2025
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
Andrew Zimmern transforms wild duck into soup with fresh egg noodles, herbs, bean sprouts and lime.
Date de diffusion
Jan 23, 2025
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
Chef Andrew Zimmern demystifies working with live sea urchin and scallops with a seafood risotto.
Date de diffusion
Jan 24, 2025
Andrew Zimmern champions the overlooked mackerel with a salad of pickled filets and summer sides.
Andrew Zimmern champions the overlooked mackerel with a salad of pickled filets and summer sides.
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