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Hello, nice to see you here. As a special thank you for your continuous support, I’d like to offer my friends, fans and followers a few limited offers.
Hello, nice to see you here. As a special thank you for your continuous support, I’d like to offer my friends, fans and followers a few limited offers.
Wild boar ribs: It’s what’s for lunch. In this episode of Wild Game Kitchen, I make a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. After smoking the racks low and slow for a few hours over hardwood coals, you’ll have a legendary feast. In addition to the boar, I also… Read More →
Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to… Read More →
This is my favorite way to prepare wild turkey. It’s brined in pickle juice, dredged and pan-fried over an open fire, served with an indulgent cheese sauce and jalapeño-bacon wild rice. For wild turkeys, I like to braise the dark quarters and simply loves brining and frying the white meat. One of the most indulgent… Read More →
A culinary match made in heaven: simple corn pudding and sauteed pheasant in an apple, shallot and tarragon sauce. Inspired by the foods of northern France, this comforting farmhouse meal of pheasant in a creamy apple gravy paired with an easy corn pudding gets cooked right in the coals. I make mine in a really… Read More →
Is there anything better than eating a shore lunch on the shore? Not in my world. A shore lunch in Minnesota means walleye. A great fish fry is as much about the sides as it is about the fish itself. That’s why I think this is the ultimate shore lunch: fried walleye filets, served with… Read More →
I’m an elk guy all the way. It’s just gamey enough to remind you’re not eating beef, and is beautifully marbled. In this recipe, I grill bone-in elk chops with a simple mustard glaze over hardwood charcoal, served with mashed rutabaga and an irresistible topping of pan-seared bacon, apples and onions. I loves to use… Read More →
You should be eating more rabbit. Why? It’s lean, healthy, high protein, and sustainable. Plus, it tastes great. In this recipe, I skewer the kidneys, livers and hearts and cook them over live fire. It’s my favorite part. The rest of the rabbit is braised in a rich and flavorful red chile sauce and served… Read More →
This is simple cast iron cookery 101. This meal of seared salmon with a classic lemon, dill and caper pan sauce, and a side of crispy skillet-fried potatoes and onions is the perfect thing to cook over a live fire. This dish is wine-y, brine-y, brothy sauce… If I were all alone, I’d have zero… Read More →
Grilled venison with crushed juniper, rosemary, cloves served with sweet potatoes… wow. I’ll not only show you how to cook the venison, but butcher and trim it as well. The sweet potatoes cooked right over the coals are a total game-changer, and the first step you’re going to want to take when making this meal.… Read More →
This grilled trout dish looks fancy, but it’s so easy. My prosciutto-wrapped whole trout is stuffed with lemon and herbs, and cooked over live fire. To complete the meal, I make rice pilaf directly in the hot coals and make a simple blender sauce with garlic and herbs. Watch me cook this recipe here. Like… Read More →
Medium-rare bison is such a treat. I love serving it with two dipping sauces: an Indian-inspired tamarind sauce and a classic Hunan peanut sauce. In this recipe, I make bite-sized bison, fried until crisp, tossed in a spicy seasoning blend. They are absolutely addictive. Watch me make this recipe here. Like this recipe? Save it… Read More →
I’m thrilled to share my new Knife Skills video series, presented by Shun Cutlery, with all of you. We’ve been working on this series of 10 videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know…
I’m thrilled to share my new Knife Skills video series, presented by Shun Knives. We’ve been working on this series of 10 videos for months, and I think you’re going to love them. A nice, sharp knife makes such a huge difference. But the thing is, you also need to know how to use it.… Read More →
My Go-to Grillables Want to up your grill game? Start with better proteins. I’ve created this list of some of my favorites– from Waygu beef and Kurobuta pork to sustainable striped bass and wild game. I’ve included some links to recipes in the post as well. You can follow them to the letter, or use…
Thanks for your interest in Spilled Milk. I started Andrew Zimmern’s Spilled Milk on Substack in December of 2021. Substack is a community-supported publication. I loved the idea of connecting more personally with my community, through online conversation, recipes, videos and more. Subscribing is FREE, and subscribers have the option to pay for content if they…
From my grandmother’s split pea soup to pasta carbonara and sticky Chinese chicken wings, my FREE digital cookbook includes all of my best-loved recipes. This digital cookbook has a little bit of everything. Soups, salads and appetizers, plus game day snacks that are super-shareable, hearty weeknight meals and even a few special occasion items (hello,…
What to Eat at the Minnesota State Fair I like to stick with tradition when it comes to the State Fair, never passing up an opportunity for cheese curds, a foot-long hot dog, an ice cold 1919 root beer and a bucket of Sweet Martha’s cookies. Fair food doesn’t need to be, and probably shouldn’t… Read More →
Shrimp Scampi For this butter- and garlic-infused Italian-American scampi, buy the best shrimp you can find because the success of the dish hinges on the quality of the seafood. GET THE RECIPE
Classic Chicken Parmesan By Andrew Zimmern This chicken parmesan is my love letter to the Italian-American red sauce classic everyone craves. Sure you can gussy it up, but this recipe sticks to the basics—fried chicken topped with an easy homemade tomato sauce, creamy ricotta, mozzarella melted under the broiler, and a touch of fresh basil.… Read More →
Minnesota Honey Producers at the State Fair After you’ve had your cheese curd fix in the Food Building, make your way next door to the iconic octagon-shaped Agriculture & Horticulture Building for a scoop of honey ice cream and a quick lesson on beekeeping. There’s a large footprint dedicated to honey and honey products made… Read More →
Minnesota State Fair Eating Strategy There are a few simple rules when it comes to a successful day of eating at the fair. First, don’t overload on your deep-fried fantasies in the first hour. Go with friends so you can indulge in your favorite fair classics along with a couple new food items. Do a… Read More →
The Story of Cinnie Smiths I always make a stop at Cinnie Smiths a priority. The cinnamon rolls are made in the booth from scratch right to order, with real butter, real cinnamon and real sugar. I’m getting hungry right now thinking about the gooey center of the warm cinnamon rolls, dipped in their homemade creamy… Read More →
Gizmo Sandwiches at the Minnesota State Fair Carla Wood and her Gizmo sandwich embody everything I love about the fair. The Gizmo is a ground beef and Italian sausage sandwich covered in their secret red sauce, topped with melted mozzarella. Every sandwich is made on premise from scratch. It’s an edible torpedo of pleasure and my idea… Read More →
Mouth Trap Cheese Curds All cheese curds are not created equal, trust me. My go-to at the Minnesota State Fair is Mouth Trap inside the Food Building. What makes their product so perfect? Ellsworth cheese curds, fresh from the creamery, delivered daily—a total of 65,000 pounds of curds over the course of the 12 day… Read More →
What is so great about the Minnesota State Fair? I’m sure you’ve heard me wax poetic about the food at the fair, but honestly, it’s the people that make me want to visit all 12 days. From the animal barns and seed art to bundt cakes and machinery hill, there’s much more to the fair… Read More →
Top 5 Minnesota State Fair Foods My most frequently asked question has to be: “Andrew Zimmern, what is the best thing to eat at the Minnesota State Fair?” It’s a really tough question to answer, there are too many great options. Alas, I’ve tried to dwindle it down to a few items you should absolutely… Read More →
AZ Cooks Snack Bracket We’ve narrowed down 16 of my most popular recipes to 2! In this final match up, salty roast pork belly goes head to head with sweet chocolate chip cookies. We need your votes to figure out which one is the best dish. Need a refresher? Watch the videos below and help us… Read More →
AZ Cooks Snack Bracket Round 3 We’ve narrowed down 16 of my most popular recipes to 4, but we still need your votes to figure out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. <a… Read More →
AZ Cooks Snack Bracket 16 of my most popular recipes are facing off in a competition to find out which one is the best dish. Be sure to vote for your favorite in every match-up! Need a refresher? Watch the videos below and help us pick the winner. SALTY MATCH-UP #1 SALTY MATCH-UP #2 SPICY… Read More →