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AZ & Badia Spices

After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world. Shop them here.

Versatile Vegetable Dip with Badia Spices

Easy Vegetable Dip By Andrew Zimmern This super easy dip comes together in a flash and is perfect for a vegetable crudite platter, poached seafood, chicken wings, chips or french fries, and even doubles as a great salad dressing. Use any of the spice blends from my collection with Badia Spices, each one inspired by… Read More →

Borracho Beans

Borracho Beans By Andrew Zimmern I absolutely adore borracho beans (meaning “drunken beans”). A dish of pinto beans simmered in dark Mexican beer, the savory broth is infused with smoky ham hock, onions, serrano chiles, and garlic. Seasoned with ancho chile powder and Mexican spices (try my Mexican Fiesta seasoning), these beans offer the perfect… Read More →

Lamb Flatbread with Labneh Sauce

Simple Lamb Flatbread By Andrew Zimmern This easy recipe is inspired by lahmacun, a popular street food in the Levant and Middle East of flatbread often topped with ground lamb, minced vegetables and spices. Here, I’ve seasoned ground lamb with roasted red peppers, tomato paste, herbs, garlic and my Moroccan-style Grill Magic seasoning, spread it… Read More →

Wild Hog Vindaloo with Rice Pilaf

Spicy, Hot and Sour Hog By Andrew Zimmern I love vindaloo, a traditional Indian curry that hails from Goa. When the Portuguese colonized Goa in the 1500s, they brought with them a dish called carne de vinha d’alho, pork preserved in vinegar and garlic. Goans modified the dish using local ingredients and trademark Goanese flavors,… Read More →

Filipino Chicken Adobo

An Easy Sweet, Sour and Savory Braise By Andrew Zimmern Adobo is a staple of Filipino cuisine, the national dish that showcases the balance of Filipino flavors and influences from the Spanish occupation. At its core, it’s a protein braised with vinegar, soy sauce, garlic, and spices, but there are as many takes on this… Read More →

Al Pastor Tacos

Taco Bliss By Andrew Zimmern Al pastor tacos at home? YES! My method is totally doable in the oven or on the grill. All you need is a pedestal skewer set up (I used this one), some forethought for a long marinade, a pork shoulder, and my all-purpose Mexican Fiesta seasoning. Slice it thin, let… Read More →

Curried Shrimp Noodle Salad

Curried Shrimp Noodle Salad By Andrew Zimmern This is my favorite cold noodle salad, topped with curried shrimp, a spicy herb sauce and lots of colorful fresh vegetables and herbs. I love the flavor combination of curry, coconut, tomato, garlic and ginger, so I’ve utilized that here as a marinade for fresh, head on shrimp.… Read More →

Spicy Sweet Cucumber Salad

Chili crisp is the “it” ingredient of the moment. I make my own in two-gallon batches because we use so much of it when we are cooking for events and recipe testing in our kitchen studio. I like versions that are loaded with sweet spices (cinnamon/star anise, etc) and Sichuan peppercorns. I put it on… Read More →

Chicken Tikka Masala

Chicken Tikka Masala By Andrew Zimmern This creamy, tomato-based, richly spiced curry has been a stalwart in my house for decades. It may not be traditional — there’s no long marinade, you don’t need a tandoori oven — but I can guarantee it’s delicious, and convenient and accessible enough for a weeknight dinner. My secret… Read More →

Chicken Piccata Meatballs

Chicken Piccata Meatballs By Andrew Zimmern If you love the citrusy, briny punch of a classic Italian-American chicken piccata, this recipe is meant for you. The easy chicken meatballs are made with my Italian Seasoning, exploding with the rich flavors of basil, oregano, garlic, shallot and chiles. Serve them over pasta with a generous showering… Read More →

Beef Birria

Birria Torta Ahogado By Andrew Zimmern For the last several years, birria recipes and all of their spinoffs (quesabirria! birria ramen! birria pizza!) have certainly had their time in the limelight. And while it may be trendy, no one can deny it is utterly delicious at its core — goat, beef or lamb, bathed in… Read More →

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Zoë’s Hot Cocoa Kits

By Zoë François

Frozen Maple Syrup ‘Souffle’ with Spiced Almonds

Easy Make Ahead Dessert By Andrew Zimmern Maine famously gets a lot of attention for what comes out of the sea. I’d like to shine a light on other incredible food products of note. Did you know that Maine was home to the country’s most prolific sap-producing county? That’s right, some of the nation’s best maple syrup… Read More →

New England Clam Chowder

The BEST Clam Chowder By Andrew Zimmerm In this episode of Wild Game Kitchen, I demystify cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up is this pot of creamy clam chowder with a fortified clam broth.

Easy, Rustic Apple Galette Recipe

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 →

How to Make Perfect Fried Chicken at Home

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 →

Red Chile Rabbit Tacos with Tomatillo Salsa Recipe

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 →

My Favorite Meats, Fish and Wild Game for Grilling

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…

Andrew’s Favorite Things

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.

Grilled Pork Kebabs

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.

Join Andrew Zimmern’s Spilled Milk Newsletter

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…

Easy Moroccan-style Sheet Pan Chicken Recipe

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 →

Green Eggs and Ham Recipe

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:

Grilled Skirt Steak with Rum Sauce

Grilled Skirt Steak with Rum Sauce By Andrew Zimmern

Walking Tacos

Gather the following: Diced tomatoes Shredded lettuce Sliced jalapenos Pitted sliced black olives Sour cream Minced onions Chopped cilantro Black bean chili Tomatillo salsa 12 small individual bags of Fritos corn chips Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in… Read More →

Andrew Zimmern

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