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Tastemade • 3:00 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP5 "Creamy Clam Chowder and Mussels in Spicy Tomato Sauce"

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Tastemade • 3:30 PM UTC • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP6 "Braised Pigeon with Homemade Herb Gnocchi"

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Tastemade • 4:00 PM UTC • 30m

Struggle Meals

S9, EP1 "Christmas In July"

It's July on the calendar but Christmas in our hearts. Frankie whips up three summertime twists on Christmas themed dishes and serves up tips and tricks for celebrating the most wonderful time of year in July.

Tastemade • 4:30 PM UTC • 30m

Struggle Meals

S9, EP2 "We Knead Pizza"

Cancel the pizza delivery, it's time to save money and build your pies from scratch. With three different pizza styles, you're bound to find one that satisfies your craving without digging into your wallet.

Tastemade • 5:00 PM UTC • 30m

Struggle Meals

S9, EP3 "Oktoberfest"

Join Frankie as he shares his budget friendly takes on Oktoberfest-inspired dishes, perfect for celebrating the fall season with friends. These festive and hearty meals will keep you cozy and full, and best of all, pair nicely with a beer.

Tastemade • 5:30 PM UTC • 30m

Struggle Meals

S9, EP4 "Sweater Weather"

The air is crisp and the leaves are changing, which means it's time to gather 'round the dinner table for hearty, seasonal meals on a budget. These warm dishes are sure to keep you cozy all season long.

Tastemade • 6:00 PM UTC • 30m

Struggle Meals

S9, EP5 "Happy Halloween"

Boo! It's spooky season, and what better way to get into the spirit than with affordable, party-friendly Halloween dishes that scream trick or treat?! But be warned, these meals are scary good.

Tastemade • 6:30 PM UTC • 30m

Struggle Meals

S9, EP6 "Whole Chicken 101"

Join Frankie to learn the ins and outs of using every part of a chicken, as he demonstrates how to maximize the value and minimize waste. By cooking smarter, you'll have three delectable recipes to last you the whole week.

Tastemade • Aired Jan 05, 2025 • 30m

All Up In My Grill

S3, EP5 "Summer Seafood Smorgasbord"

Chef Dale Talde gets his beach vibes going with a grilled shrimp & lobster cocktail, clams with lemon breadcrumbs, a killer grilled king crab with burnt citrus butter, and a chilled mango frozen daiquiri. Don't you dare miss this beach party!

Tastemade • Aired Jan 05, 2025 • 30m

All Up In My Grill

S3, EP10 "A Festive & Flavorful Christmas in July"

Chef Dale Talde dons his Santa hat & holiday garb while grilling up smoked ham & pineapple praline sliders, sweet potatoes with soy maple bacon, eggplant with labneh & cranberries, a holiday mezze plate, and a grilled coquito cocktail.

Tastemade • Aired Jan 05, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP6 "Braised Pigeon with Homemade Herb Gnocchi"

Chef Andrew Zimmern cooks braised squab with olives and vinegar, a perfect meal for a fall evening.

Tastemade • Aired Jan 05, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S3, EP5 "Creamy Clam Chowder and Mussels in Spicy Tomato Sauce"

Chef Andrew Zimmern demystifies cooking clams, mussels and oysters.

Tastemade • Aired Jan 05, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S1, EP5 "Walleye Filets and Elk Chops"

Chef Andrew Zimmern prepares the ultimate shore lunch of fried walleye filets, served with a tangy homemade tartar sauce, coleslaw, and crispy fried potatoes. Next, chef grills bone-in elk chops with a simple mustard glaze over hardwood charcoal.

Tastemade • Aired Jan 05, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S2, EP2 "Boar Ragu and Blackened Steelhead"

Chef Andrew Zimmern prepares a traditional Northern Italian-style wild boar ragu. Paired with a hearty bowl of pasta. Next, chef Zimmern blackens beautiful crimson filets of steelhead in a screaming hot cast iron pan.

Tastemade • Aired Jan 05, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S1, EP2 "Bison and Prosciutto-Wrapped Trout"

Chef Andrew prepares a crave-able appetizer of bison tenderloin bites served with tamarind sauce and a classic Hunan peanut sauce. Then chef grills prosciutto-wrapped whole trout stuffed with lemon and herbs served with rice pilaf.

Tastemade • Aired Jan 05, 2025 • 30m

Andrew Zimmern's Wild Game Kitchen

S1, EP4 "Rabbit Tacos and Pheasant"

Chef Andrew Zimmern butchers a whole rabbit, then braises the meat in a rich and flavorful red chile sauce. He tops it off with a simple blended tomatillo salsa and fresh cilantro. Next, chef Zimmern cooks a comforting farmhouse meal of pheasant.

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