• 10 Easy Ways to Use Andrew Zimmern’s New Spice Blends


Seasoned Breadcrumbs

  • 4 cups of day-old Italian bread, torn into chunks
  • 3 tablespoons Badia seasoning mix
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest (zest of one lemon)

Preheat the oven to 375 degrees F. In a food processor, pulse the bread with the Badia seasoning, olive oil, and lemon zest until coarse crumbs form. Spread on a large-rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool. Use on salads, pasta, eggs or vegetables anytime you need some great texture and flavor. It works great on sliced grilled or braised meats, chicken and fish as well.



Crack eggs into a medium bowl. Add Badia seasoning of your choice. Whisk with a fork until incorporated. Place a skillet over high heat. Add the butter. When the butter has melted, pour in egg mixture and reduce heat to medium. With a rubber spatula, whisk eggs around skillet until the bottom begins to set. Tilt skillet and allow raw egg to run under the set eggs. When eggs are almost set, flip egg over itself. Fill with whatever your omelet ingredients of choice are, and roll omelet onto plate.

*or just use a tablespoon of seasoning to glam up your scrambled eggs


Vegetable dip

  • 1/3 cup sour cream
  • 1/2 cup mayo
  • 4 tablespoons Badia seasoning
  • 1 tablespoon lemon or lime juice or more to taste
  • A few grinds of black pepper
To serve:
  • Fennel bulb, thinly sliced cross section pieces
  • Blanched and cooled bias cut carrot slices
  • Small Radishes, small piece of stem on
  • Cherry tomatoes
  • Blanched snap peas
  • Sliced celery
  • Pepper strips
  • Jicama sticks

Combine all of the dip ingredients in a mixing bowl and stir until well incorporated. Place in the fridge for an hour or two before serving.



  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Badia seasoning

In a pint-size jar, combine all of the ingredients. Cover tightly and shake to blend. Taste for seasoning and adjust as needed.



  • For every 1 to 2 pounds of fish, chicken, pork, beef etc (for vegetables omit the yogurt)
  • 4 tablespoons olive oil
  • 3 tablespoons Badia seasoning
  • Juice of a lemon
  • ½ cup of Greek yogurt

Combine the oil, Badia seasoning, lemon and yogurt. Place in a gallon-sized zip-top bag. Add your protein, massage gently to circulate the marinade and seal the bag. Marinate for a few hours or overnight before grilling, broiling or baking.



Sprinkle a few tablespoons of Badia seasoning over your popcorn while hot before serving.



Mix 3 tablespoons of a Badia seasoning with a box of your favorite store-bought cornbread mix. Proceed with directions on the side of the box. I like to add grated cheese and a minced onion too!


Party Mix

  • 3 cups corn Chex
  • 3 cups rice Chex
  • 2 cups bagel chips, broken into bite-size pieces
  • 1 stick salted butter, melted
  • 4 tablespoons Worcestershire sauce
  • ¼ cup Badia seasoning
  • 2 cups mixed nuts, toasted

Preheat the oven to 250 degrees F. Combine the Chex and bagel chips in a large bowl. In a separate bowl, mix together the melted butter, Worcestershire sauce and seasoning of your choice. Slowly pour over the Chex mixture, tossing as you go to combine well. Spread on a cookie sheet and bake for one hour at 250 degrees F. Combine the Chex mix with the nuts. Enjoy!


Dry-Rubbed Fried Chicken Wings

  • 12 chicken wings
  • Peanut oil, for frying
  • ¼ cup Badia seasoning
  • 3 tablespoons butter, melted

In a large heavy pot or wok, heat peanut oil to 385 degrees F. Cut the wing tips off of the chicken wings. Working in batches, fry the wings in the oil until browned, crispy and cooked through, about 10 minutes. When the wings are cooked through, add them to the bowl and toss with the seasoning mix and melted butter. Enjoy with a side of my wing dip.

Wing Dip

  • 1/3 cup sour cream
  • 1/2 cup mayo
  • 4 tablespoons Badia seasoning
  • 1 tablespoon lemon or lime juice or more to taste
  • A few grinds of black pepper




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