Pre-Order Signed Copies

I’m coming to TalkShopLive on September 30th at 8 pmET. Tune-in to hear all about my new book — The Blue Food Cookbook co-authored by with Barton Seaver, in collaboration with Fed by Blue — and pre-order your autographed copy. Plus, you can ask me questions!

Follow my TalkShopLive channel to be notified when I go live. See you on September 30th!

RECIPES FROM WILD GAME KITCHEN

Tune in to Tastemade for brand new episodes of Wild Game Kitchen. I'm back at the grill, cooking wild food over an open fire while sharing tips for creating the ultimate wild game meal.

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ANDREW'S ULTIMATE HAND TOOL SET

Based on utensils I've collected from all over the world, the set includes a cooking stick, a spoon, and a slotted spoon. All are handmade in Waynesboro, Virginia by my friends at Blanc Creatives with sustainably-sourced cherry wood.

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PRE-ORDER MY NEW COOKBOOK

So excited to announce my cookbook, THE BLUE FOOD COOKBOOK, made in partnership with Barton Seaver and Fed By Blue! Featuring over 145 recipes, it’s a seafood bible with a guide for buying and cooking food from our oceans and waterways.

PRE-ORDER NOW
SUBSCRIBE TO SPILLED MILK FOR EXCLUSIVE RECIPES

Andrew goes in-depth each week on food, his world travels, and stories you're never going to believe. Plus, subscribers get a FREE digital cookbook when they sign up.

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ANDREW'S SPICE LINE: FLAVORS FROM AROUND THE GLOBE

Buy these all-purpose spice blends and take your meals to the next level. Get inspired by Andrew's recipes and videos featuring each spice.

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ZAMBIA: PAVING THE WAY TO ZERO HUNGER

In this five part Anthem Award winning series, join Andrew on his first field visit as a United Nations World Food Programme Goodwill Ambassador as I travel to Zambia to explore climate resilience solutions in action.

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Chicken Piccata Meatballs

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 of parmesan for a crowd pleasing meal.