Every home cook needs a few quality knives. My go-to knives come from Shun. I have an embarrassing amount of them, but for your average person, I think a good chef’s knife, paring knife, kitchen shears and a serrated knife can do just about any job. Fun extras include a blunt nose nakiri for vegetables (primarily);…
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. That’s why I think my new show, Wild Game Kitchen on Outdoor Channel, is some of my best work. I keep asking myself why? I’ve come to realize it’s because I am so excited about…
You’ve been asking for my favorite gear for years, and I finally created this handy roundup with all my favorites. From woks and knives to salt and coffee, here’s what I actually use in my home kitchen (and beyond). This page contains affiliate links, but all opinions are my own.
Compound Butter Recipe By Andrew Zimmern I am a sucker for a good butter burger, a Wisconsin specialty invented at Solley’s in Milwaukee. Finish a cooked burger with a dollop of butter seasoned with shallots, herbs, a little fresh lemon juice and a shake of my Badia Lemon & Shallots spice blend. Once it melts… Read More →
Easy Grilled Pork Kebabs By Andrew Zimmern In this recipe, I marinate pork in my new citrus herb seasoning, Greek yogurt and lemon before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with tomato and cucumber salad and tzatziki sauce.
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Passport Hospitality Andrew Zimmern is the CEO and founder Passport Hospitality, a restaurant and food retail development company that provides consulting services and creates unique culinary concepts inspired by his travels. Passport Hospitality delivers original, authentic culinary concepts inspired by our travels to restaurants and markets. We provide project consulting and full-service restaurant development, managing…
Intuitive Content As the CEO of Intuitive Content, Andrew Zimmern leads a company of industry veterans to develop and produce dynamic original television and broadcast specials, while partnering with some of the world’s biggest companies to create brand-driven series and web content. Our expertise and focus is creating entertainment around captivating human narrative, food, lifestyle…
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,…
By Andrew Zimmern
By Andrew Zimmern The homemade ginger beer will change your life, and is delicious all on its own.
This Moroccan-inspired sheet pan chicken recipe is an easy and flavorful weeknight meal. Made with my Grill Magic Badia seasoning, this meal is loaded with North African flavors of the spice market. It transforms a ho-hum dish to a miraculous one. This recipe serves four, and only uses one pan, leaving minimal dishes to deal… Read More →
By Andrew Zimmern Made the traditional way with a mix of Swiss cheeses and white wine, this recipe couldn’t be any easier. I like to serve this dish with plenty of sliced sausage, roasted or blanched cauliflower, cubed crusty bread, and steamed new potatoes.
Crispy Curry Chicken Wings with Frizzled Shallots & Hot Red Peppers These curried, fried chicken wings with frizzled shallots and chiles are impressive, but so easy! I love pairing these with homemade ranch dip to balance out the hot red chiles and curry. It’s wing heaven. Watch me make this recipe: Watch me make ranch… Read More →
Tater tot hotdish is a classic Midwestern treat. It’s a fun take on meat and potatoes and I highly recommend you make it. And it’s a hotdish, NOT a tater tot casserole, there is a difference and anyone living in Minnesota can explain it, as I do here… This is comfort food nirvana. People of… Read More →
By Andrew Zimmern Beef and shrimp winter rolls are so easy and delicious to make. The lightly seared beef adds such a richness to a fresh bunch of herbs and greens. Watch Me Make Winter Rolls:
By Andrew Zimmern
You’ve probably had shakshouka, but have you had GREEN shakshouka? Make your guests’ Dr. Suess dreams come true this holiday season with this delicious dish filled to the brim with vibrant green herbs and veggies and perfectly cooked eggs. Watch Me Make Green Eggs and Ham:
Duck confit is one of my favorite ingredients to cook with and this hash is to die for… Make a confit yourself or order from D’Artagnan Foods. You won’t regret it. Watch Me Make This Duck Confit Hash Recipe:
By Andrew Zimmern If you have Meyer Lemons go ahead and use them, you won’t be sorry. Or throw some raspberries in when you fold the mixtures before baking.
By Andrew Zimmern
Fried rice is one of those dishes that is even easier to make than it is to order! I like to use day-old rice (white rice, jasmine rice, basmati rice… any leftover rice– by the way, did you know you can even freeze rice for future use?) and any protein I have left over from… Read More →
By Andrew Zimmern
By Andrew Zimmern If you’re looking for the perfect salty, crispy appetizer (or midnight snack), do yourself a favor and try this pork belly recipe. Just remember to keep an eye on your broiler—I remembered to do that a little later than I should have, but I have to admit, it was a pretty delicious… Read More →
Extra Crispy Grilled Cheese Sandwich & Cream of Tomato Soup Grilled cheese and tomato soup go together like Prince and Purple Rain. For this quintessential pairing, I like to double down on the tomato flavor by adding thinly sliced roasted tomatoes to my sandwich, before schmearing it with mayo and toasting in a pan with… Read More →
