Andy Milonakis

Andy Milonakis and Noah Galuten of LA’s Bludso’s Bar + Que joined forces for this Fat Prince-ified barbecue brisket hash with tater tots, charred peppers, duck fat, and caviar.

Watch Andy Milonakis get back to his Greek roots as he uses poor knife skills, fresh herbs, and some good-ass feta to shows us how he eats like a fat prince with this Cretan spinach pie.

Eggslut's Alvin Cailan joins host Andy Milonakis and actor Jay Mewes (of Jay and Silent Bob), to whip up a plate of “The Emo Emu”: a scrambled emu egg Benedict with fried slab bacon on waffle-ironed Entenmann’s doughnuts.

Joined by Ink.'s Michael Voltaggio and Matthew Gray Gubler of 'Criminal Minds,' Andy Milonakis makes Veal Oscar using Lunchables, king crab legs, and Kool Aid-glazed white asparagus.

Andy teams up with the brothers of Badmaash and rapper EpicLLOYD to make a beat-box-worthy saffron and Cristal curry with cocktail shrimp and microwave rice.

Andy is joined by Andy Richter and Iron Chef legend Cat Cora to concoct the traditional Greek lamb soup magiritsa, but made with Campbell’s Chicken Noodle Soup and lamb offal.

Nick Kroll and Chef Robbie Wilson of Mattei’s Tavern join Andy to indulge in a decadent and cheesy Steak-umm-style sandwich with foie gras mayo, pulverized Cheetos, Aleppo pepper, and a touch of syrupy sweetness.

Andy and Food Network’s Sunny Anderson do the unthinkable: prime Wagyu beef gets butterflied and chicken-fried, and Kraft macaroni and cheese gets dressed up.

Andy teams up with Jeff Mahin of Stella Barra Pizzeria and Lamorne Morris of The New Girl to create a lobster, matsutake, and truffled cheese Boboli pizza and an equally decadent "8-ball doughnut."

Andy Milonakis and Kris Yenbamroong of LA's Night + Market Song stir up a delicious noodle dish with fresh uni, cheap Thai noodles, and porterhouse steak in this episode of Fat Prince.

Andy's equal loves of low-brow treats and luxury goods both play into his holiday picks, which range from Easy Cheese to fine wine.

In the first episode of Fat Prince, our host cooks with famed nose-to-tail chefs Jon Shook and Vinny Dotolo of Animal, gifting them with pig ears and 23-carat gold leaf. But as a man of the people with a balanced palate, he also tosses in Rice-A-Roni...