Figs & Smoked Mozzarella Wrapped in Prosciutto By Andrew Zimmern Smoky, salty and sweet, these prosciutto-wrapped figs with smoked mozzarella are a perfectly balanced appetizer that only takes a few minutes to throw together. They’re a great addition to a holiday spread and make for a classy upgrade to your game-day finger foods. Watch Andrew… Read More →
Rhubarb Marmalade with Figs & Lemon By Madeleine Hill I love rhubarb. As a child I was often wielding the bracingly tart stalks dipped in sugar after a trip to the farmers market; it’s one of my favorite snacks. My garden now grows rampant with rhubarb, which thrives in the damp, cool Minnesota spring. Looking for… Read More →
Food Fights Battles in the Kitchen This week Andrew and Molly talk about the DC Capital Food Fight and television cooking competitions. Plus, Molly chats with MasterChef casting director (and former Big Brother contestant) Erika Landin. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly… Read More →
Food Fights Battles in the Kitchen This week Andrew and Molly talk about the DC Capital Food Fight and television cooking competitions. Plus, Molly chats with MasterChef casting director (and former Big Brother contestant) Erika Landin. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly… Read More →
In Case You Missed It I got to hangout with Anthony Bourdain, José Andrés, and Carla Hall in a Google+ Hangout to discuss the DC Capital Food Fight (our segments starts about 15 minutes into this video). We had a blast.
In Case You Missed It I got to hangout with Anthony Bourdain, José Andrés, and Carla Hall in a Google+ Hangout to discuss the DC Capital Food Fight (our segments starts about 15 minutes into this video). We had a blast.
Cool Evenings Call for a Perfect Fall Pasta Dish By Andrew Zimmern If you need to make dinner in 12 minutes, how about a salad and this PERFECT pasta dish? The umami of the miso and fish sauce may sound strange, but it’s tempered by the butter and cream, which intensify the flavors of the… Read More →
Foolproof Turkey Legs on the Grill By Andrew Zimmern In this episode of Wild Game Kitchen, I’m sharing a genius technique for butchering and grilling butterflied turkey legs over an open fire, an easy way to ensure the meat is cooked perfectly without drying it out. To complement the richness of the meat, I’m serving… Read More →
Elevate your holiday party with this stunning charcuterie board. In my latest Knife Skills video, I show you how to build a stunner of a charcuterie board, complete with my favorite pepper relish recipe (find it below). This is a part of my partnership with Shun Cutlery. Want 20% off your Shun Knife purchase? Use… Read More →
Welcome to roasted chicken carving 101. This is one of my favorite recipes to make at home— roast a chicken with root vegetables, then carve it up for a stunning, hearty dinner. After you’ve let the bird rest, you can start carving. Here, I give simple tips for carving and plating the chicken. It’s a… Read More →
Everyone should know how to make a rustic apple galette. You just fold up the edges, throw it on a baking sheet and bake it to crisp perfection. It’s a simple recipe that anyone can do. In this video, I show you how to prep and slice apples for this dish. It’s easy but there… Read More →
Want to learn a flawless technique for frying chicken? You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams. Knives used:… Read More →
Steak tartare feels like a special occasion dish. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients. Want 20% off your Shun knife purchase?… Read More →
Food doesn’t get much prettier than this. Not only is the colorful classic recipe delicious, but it’s also an opportunity to hone your knife skills. By the time you’ve got all 11 (!!!!) components in a bowl, you’ll have chopped, diced, minced, and sliced. Learning never tasted so good. Knives Used in this Video:… Read More →
I love these sweet potato & shrimp fritters with nuoc cham. This classic Vietnamese street food is packed with flavor, texture and stunning color. It seems like the kind of thing you only order in a restaurant, but I promise it’s easier to make at home than you think. And it’s gluten- and dairy-free. I’ll… Read More →
Do you really need a quality chef’s knife? I think so. A quality knife works better, is safer to use, and— with the right care— will last a long time. There are a few easy things that you can do to ensure you get the most out of your knives. I’m discussing all this in…
Make this rustic vegetable tian recipe while learning how to chop and slice. Today, we’re making the ultimate Provençal side dish (though let me be clear— it’s hearty enough to work as a main). I’m taking zucchini, eggplant, tomatoes, peppers, onions and garlic, tons of fresh herbs, capers, Parmesan breadcrumbs and my Badia Italian Seasoning… Read More →
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 →
Father’s Day is June 19, 2022. What does a dad want for Father’s Day? Good food and quality time with the people I love most. It’s that simple. I’m the kind of guy who loves doing the cooking for any occasion, and Father’s Day is no exception. With that in mind, I’ve highlighted some food-centric…
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…
Rum Bread Pudding By Andrew Zimmern
Outrage, grief and pain over the failure to address equity issues, real justice and systemic racism is fueling a necessary movement for change across the nation. I believe in stepping up and advocating for our BIPOC and any marginalized communities. Let’s dismantle these oppressive systems. I am listening and learning, and will amplify and donate…
Andrew Zimmern Explores Top Political Issues Through the Lens of Food in “What’s Eating America” Original five-part series premieres Sunday, February 16 at 9 PM ET featuring special guest and humanitarian chef José Andrés. What’s Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, premieres on Sunday, February 16 at… 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
About Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has…
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 →
America the Great Cookbook I’m honored to be a part of America the Great Cookbook, a celebration of our country’s food scene with more than 100 recipes by chefs, producers and food heroes from every region of the United States. Flipping through the pages, you’ll notice that what makes America’s food American is its sheer… Read More →
Spicy Meat-Filled Bulgur Dumplings By Robyn Eckhardt These chewy bulgur dumplings hide a filling of ground lamb and onion spiked with tomato and Turkish red pepper paste. Deep-fried versions are found all over Turkey, but I prefer this boiled version from Van, especially when it is drizzled with tomato butter before serving. You will have… Read More →
Feeding hungry children is not a political issue, it’s a moral one. On Tuesday morning, the White House sent its annual “budget blueprint” to Congress. This budget recommends deep cuts to programs that would be devastating to the children that many organizations work to help each day, like Share Our Strength. I wanted to make… Read More →
