I know I am. The release date for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild and Wonderful Foods is fast approaching. The book will be in stores starting October 30, but you can preorder the book here. Can’t wait that long? Check out this preview for small sample. More info here.
Windy City Shenanigans Graham Elliot and I goofing around last week in Chi-Town. Love that guy! Stay tuned for our midwest tour on this season’s Appetite for Life, coming in MSN in November 2012.
I know I am. The release date for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild and Wonderful Foods is fast approaching. The book will be in stores starting October 30, but you can preorder the book here. Can’t wait that long? Check out this preview for small sample. More info here.
Windy City Shenanigans Graham Elliot and I goofing around last week in Chi-Town. Love that guy! Stay tuned for our midwest tour on this season’s Appetite for Life, coming in MSN in November 2012.
The Perfect Crust Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. I love any of the pizzas with Armandino Batali’s cured meats on it, but it’s Silverton’s crust that takes the star turn here. Contact 641 N. Highland Avenue Los Angeles,… Read More →
The Perfect Crust Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. I love any of the pizzas with Armandino Batali’s cured meats on it, but it’s Silverton’s crust that takes the star turn here. Contact 641 N. Highland Avenue Los Angeles,… Read More →
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
A Northside Culinary Gem Chef Erick Harcey is reinventing pub classics at this neighborhood eatery in north Minneapolis, where your chef is also your waiter and the whole staff collaborates. This is one of the top (and maybe most underrated) restaurants in the Twin Cities. Every item on the chalkboard menu is a worthy adversary–from… Read More →
A Northside Culinary Gem Chef Erick Harcey is reinventing pub classics at this neighborhood eatery in north Minneapolis, where your chef is also your waiter and the whole staff collaborates. This is one of the top (and maybe most underrated) restaurants in the Twin Cities. Every item on the chalkboard menu is a worthy adversary–from… Read More →
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
Hunting for Your Meal: Part Two Pull! Molly and Andrew talk flat tires, the Emmys, and the Celebrity Wife Swap of restaurants– 21st Century Limited. Plus, we get to experience Molly’s first time shooting a gun and hitting a clay pigeon. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Hunting for Your Meal: Part Two Pull! Molly and Andrew talk flat tires, the Emmys, and the Celebrity Wife Swap of restaurants– 21st Century Limited. Plus, we get to experience Molly’s first time shooting a gun and hitting a clay pigeon. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
From Indonesia to your kitchen Whether you make this with shrimp or soft-shell crab, you’ll love this dish. Find the recipe here.
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
Hunting for Your Meal Good Shot. Andrew and Molly talk hunting on this week’s Go Fork Yourself. Andrew shares his recent experience hunting with a falcon and hawk, Molly talks about her next adventure and we get an update Next’s Kyoto menu. See the bloody trailers for the Kyoto menu here and here. Questions We want… Read More →
Hunting for Your Meal Good Shot. Andrew and Molly talk hunting on this week’s Go Fork Yourself. Andrew shares his recent experience hunting with a falcon and hawk, Molly talks about her next adventure and we get an update Next’s Kyoto menu. See the bloody trailers for the Kyoto menu here and here. Questions We want… Read More →
Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and… Read More →
Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Support Services for the UnderServed I sit on the board of Services for the UnderServed, an organization that has been nominated in the 2012 Chase Community Giving Contest. During the voting period (September 6-19, 2012), Chase will donate $5 million to the 196 local charities who receive the most votes. Please help SUS to be among… Read More →
BBQ Genius In 2009, Aaron Franklin and his wife started smoking meat out of a trailer in an East Austin parking lot, though they quickly outgrew this spot when lines of fans and foodies began snaking around the block. Now at the brick-and-mortar restaurant, folks are still lining up at 9 a.m. for slabs of… Read More →
Support Services for the UnderServed I sit on the board of Services for the UnderServed, an organization that has been nominated in the 2012 Chase Community Giving Contest. During the voting period (September 6-19, 2012), Chase will donate $5 million to the 196 local charities who receive the most votes. Please help SUS to be among… Read More →
BBQ Genius In 2009, Aaron Franklin and his wife started smoking meat out of a trailer in an East Austin parking lot, though they quickly outgrew this spot when lines of fans and foodies began snaking around the block. Now at the brick-and-mortar restaurant, folks are still lining up at 9 a.m. for slabs of… Read More →
Be Sure to Make Extra. This is one of my favorite dishes to make; at demos, in cooking classes, and for family & friends. These are so good and addictive. Be sure to make extra, they’ll go fast at get-togethers. Plus, they’re simple to make. Find the recipe here.
