Andrew Zimmern's Spilled Milk

Andrew Zimmern's Spilled Milk

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FROM THE ARCHIVES: Last Gasp of Summer Salad
It's prime time for peaches and tomatoes. Celebrate with this colorful dish!
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Andrew Zimmern
A Food Emergency: Spilled Milk #358
I spoke recently about some of the most urgent food issues facing America. Read on to learn my thoughts on children's health, 12 priorities that could…
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Andrew Zimmern
2
Go Fork Yourself: Ultra-Pricey McDonald's Hash Browns, Ultra-Pricey Everything Else and the Revival of the Baked Alaska
Plus my thoughts on meat returning to Eleven Madison Park (and the reaction to that news), ticks in Martha's Vineyard, and the CDC weighed in on…
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Andrew Zimmern
4
Boston’s Best Eats, Part II: Spilled Milk #357
Boston has too much to be contained in just one newsletter. Today, we go casual, with bakeries, roast beef sandwiches and more ... plus a nod to one of…
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Andrew Zimmern
Pantry Pasta: Spilled Milk #356
Here's everything you need to know to make a truly delicious pantry pasta, using whatever you already have on hand. It’s where creativity and necessity…
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Andrew Zimmern
2
Boston’s Best Eats: Spilled Milk #355
Boston's Best, Part I: Come hungry, leave converted. Boston’s not just where America learned to eat well; it’s where it keeps remembering how.
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Andrew Zimmern
2
Go Fork Yourself: Lobster Roll Mania, the Tesla Diner and the Ketchup Smoothie
Plus: Should you stock up on spices ahead of looming tariffs? And I'll tell you all about my favorite signature Minnesota dishes.
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Andrew Zimmern
1
A Perfect Summer Soup, Reimagined: Spilled Milk #354
Salmorejo with nectarines is a Spanish classic with a twist, a perfect (and perfectly hearty) chilled summer soup
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Andrew Zimmern
1
¡Viva la Revolución!: Spilled Milk #353
Spanish food and its global reign: How the cuisine's quiet, unshakeable brilliance has brought it to the forefront. Plus: A detailed list of the very…
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Andrew Zimmern
Go Fork Yourself: The Micro-Influencer and the Wine Bar, How the Peanut M&M Was Saved and Midwest Fish
Plus: oyster ice cream, corn sweat, food and tourism and my thoughts on knife honing and sharpening
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Andrew Zimmern
1

July 2025

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