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,…
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 →
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
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:
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 →
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 →
By Andrew Zimmern I can’t think of a better game day or cocktail party appetizer than these retro meatballs. With a sticky, sweet-and-sour pineapple glaze, they remind me of the 60s, when the tiki bar trend really flourished in New York City. The key to keeping these tender is to not overwork the mix of… Read More →
Summer Squash Pasta with Brown Butter & Lemon This is a fresh and bright pasta that uses seasonal ingredients like summer squash. You can use any sort of zucchini, my favorite being gold bar squash. Please note: the smaller the better when it comes to these squash. When they get big (you know—like when they… Read More →
By Andrew Zimmern I’m obsessed with fermented foods, from sauerkraut to kimchi, and love the hobbyist nature of making my own at home. Kimchi is a staple of Korean cuisine, a traditional dish of fermented vegetables. This napa cabbage kimchi is spicy, sour, crunchy and incredibly addictive. I’ll eat it on anything.
By Andrew Zimmern The end of summer in Minnesota means prime tomato and corn season! This sweet corn succotash with pan con tomate is the perfect way to cap off an amazing harvest season and highlight the produce at its peak flavor. Like this recipe? Save it Pinterest!
Family Dinner with Andrew Zimmern In Family Dinner, Andrew Zimmern visits families across America to explore how the cultural, regional, and historical facets of who we are inform what and how we eat, and all the ways food brings people together. Watch Family Dinner on Magnolia Network, or stream on Max and Discovery+
By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking these buckwheat noodles for years, and though my version isn’t “authentic”, I think it’s a fantastic twist on a Japanese staple. So sometimes I make this as is…and often… Read More →
Grilled Baby Gem Lettuce Salad By Andrew Zimmern This is my new favorite variation on Caesar salad… grilled baby gem lettuce with an umami-rich anchovy vinaigrette and lemony garlic breadcrumbs. I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight charry flavor. Try it out and let… Read More →
By Andrew Zimmern
By Andrew Zimmern Just in time for Father’s Day, I made a delicious Thai grilled beef salad. With aged beef and fresh veggies and herbs, you can put together a healthy, satisfying meal that is sure to wow Dad and your guests. Also, I used four different cuts of meat from Snake River Farms, and… Read More →
Blended Mai Tai By Andrew Zimmern
Roasted Marrow Bones By Andrew Zimmern This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the only fussing I have ever done with this simple and perfect recipe.
Banana Pudding with Swiss Meringue Recipe By Andrew Zimmern Banana pudding is one of my all-time favorite desserts. It helps that this crowd-pleaser is super easy to put together and can be made in advance. Top it with meringue for a dramatic presentation, or keep it simple with a dollop of whipped cream. Tips for… Read More →
By Andrew Zimmern
Russian Pork & Veal Dumplings By Andrew Zimmern Dumplings are the PERFECT comfort food. These pelmeni are Russian-style dumplings filled with pork, veal and caramelized onions. Made with sour cream, buttermilk, eggs and flour, the dough is really easy to work with, so don’t be intimidated. Serve them with a dollop of sour cream and… Read More →
Broccoli Pasta By Andrew Zimmern This is my dad’s 50-year-old recipe for broccoli pasta, loaded with parmesan cheese. It’s heavenly, a very special recipe for me that my dad used to make all the time when I was growing up. View this post on Instagram A post shared by Andrew Zimmern (@chefaz)
By Andrew Zimmern Have day-old bread? Try making parmesan croutons. These parmesan bread toasties are perfect for many soups, salads, entrees… Once you make them, you will find so many uses for them.
