Georgia Pellegrini Modern Pioneer Andrew and Molly chat with chef, hunter and gatherer, and author Georgia Pellegrini on this week’s Go Fork Yourself. They discuss Georgia’s adventure getaways, modern pioneering, and eating squirrel. More on Georgia Pellegrini 5 Questions: Georgia Pellegrini Recipe: Georgia Pellegrini’s Wild Garlic Soup Recipe: Georgia Pellegrini’s Bison Meatloaf For more information… Read More →
Breaking New Ground When husband-and-wife team Stuart Brioza and Nicole Krasinski opened State Bird Provisions at the end of 2011, they instantly garnered national recognition for their unique dim-sum-style service and outstanding globally-influenced cuisine. Since the restaurant’s debut, Bon Appetit chose it as America’s Best New Restaurant, Food & Wine magazine added chef Brioza to their… Read More →
Contemporary Comfort Food Chef Kevin Willmann’s adventurous take on comfort food, combined with his locavore philosophy, make Farmhaus one of the St. Louis’ top dining destinations. The Illinois-born chef spent his formative cooking years in the Florida panhandle, and his ever-changing menu marries his Midwestern roots and Southern cooking influences. Think roast turkey with chive spaetzle,… Read More →
Class of 2013 With my job, I get to visit kitchens and restaurants across the United States scoping out what is new and exciting in the food world. I am constantly impressed by the young talent across this country. That is why I love the concept of The Eater Young Guns; acknowledging a group of 15 stand-outs,… Read More →
A Night Out On this episode of Vice’s web series, Munchies, they follow Andrew around on a visit to New York City. Andrew is joined by some friends for a meal at Osteria Morini. Then, they head over to Restaurant Marc Forgione, and Barbuto to end the night.
Aspen 2013 Recap At Altitude Andrew had an exciting weekend at the Food & Wine Classic in Aspen. He shares his highs and lows from having the chance to get behind the wheel of a Lamborghini and trying to make hand-pulled noodles at altitude. Plus, they talk about the Eater Young Guns class of 2013.… Read More →
Elevating Midwestern Flavors Credited with re-energizing Kansas City’s dining scene, Colby Garrelts is the James Beard award-winning chef behind the game-changing Bluestem, known for impeccable modernist cuisine, and Rye, a more casual eatery that celebrates his Midwestern roots. We chat with Colby about how the city’s food scene has evolved since he opened Bluestem, the inspiration behind his new… Read More →
A.K.A. Guinea Pig My son was four years old and just wrapping up another year of preschool when Daddy came to visit the class. I walked in and a little girl began screaming, “Don’t eat Simon! He’s going to eat Simon!!!…AAARRGGGHHH!” Well, I didn’t that time. We keep this teeny little rodent as a pet,… Read More →
Honest Northwestern Cuisine Chef Jenn Louis and her husband, David Welch, opened Lincoln on North Williams in 2008, with a focus on simple, ingredient-driven cuisine. Her ever-changing menu is full of made-from-scratch specialties that highlight seasonal produce from the Pacific Northwest, most of which comes from local farms and purveyors. On my visit to Lincoln,… Read More →
Psst! I’ll let you in on a little secret. I’m going to be on HLN‘s My City, My Secret on June 20, 22 & 23 sharing my favorite secret destinations in St. Paul, Minn. You have multiple chances to catch the show (or set your DVR): Thursday, June 20 at 2 p.m. & 5 p.m.… Read More →
Rocky Mountain High Food & Wine‘s Classic in Aspen is one of the best food events on the planet. It’s always a blast to hang out with my chef friends and eat insanely good food all weekend. Here are my recipes from Saturday’s ‘Dim Sum at Home’ demonstration: Hand-Pulled Noodles Two Ways: Hot with Braised Beef… Read More →
Father’s Day To all of the Dads Happy Father’s Day from Go Fork Yourself! Andrew and Molly talk about picky eaters, surprise babies, and their dads. Plus, a preview of the Food & Wine Classic in Aspen. Find out more about what we covered in this week’s Go Fork Yourself: Adventurous Eaters’ Food Habits Tied To Genes, Upbringing… Read More →
What’s Cookin’? I joined Hoda Kotb and Kathie Lee Gifford in the Today show Kitchen for their segment, What’s Cookin’? We made one of my favorite low-country dishes–soused shrimp with sweet corn. Get the recipe here. If video does not appear, please refresh page.
Bizarre, Books & Butter I stopped by HuffPost Live this week to chat with host Caitlyn Becker about the upcoming season of Bizarre Foods America, my new book Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods, and I explain why 99 percent of food shows are crap. If video does not appear, please refresh page.
Advocate for Healthy Kids Already an accomplished cookbook author and entrepreneur, Sally Sampson decided she wanted to address obesity by inspiring kids to cook and eat real food. In 2010, she launched ChopChop, a nonprofit quarterly magazine that features nutritious recipes, as well as food-related fun facts and games, and in 2013 ChopChop was named Publication of… Read More →
Where everything is made from scratch. An unassuming Korean restaurant in San Francisco’s Inner Richmond neighborhood, To Hyang is the stuff of legend. The authentic, flavorful Korean grandma food is unrivaled, with Hwa-Soon Im cooking her home-style food behind a small stove using her own fermented bean pastes and pickles. I don’t know anyone else… Read More →
Doughnuts Out of Control Happy National Doughnut Day! This week on Go Fork Yourself, we discuss all things doughnut including the treat sweeping the nation–the cronut. Andrew and Molly also talk about a new alternative to Yelp that might be the answer to the crowd-sourcing issue called Nara. Update: Pui did bring us doughnuts after… Read More →
The Man Behind the World’s Best Burger Josh Capon, the executive chef and partner of New York City’s Lure Fishbar, B&B Winepub and El Toro Blanco, talks about the importance of consistency and quality in the restaurant biz, how to make a great burger and his favorite Manhattan eats. AndrewZimmern.com: You’ve worked in several esteemed kitchens… Read More →
Hee-Haw From their big teeth to their stringy tails, little about a donkey looks appetizing to the American palate. In ancient Athens, only the poor would stoop to eating such a thing. At the turn of the 19th century, a Maltese food shortage caused starving residents to consume the protein out of necessity. As it… Read More →
Modern Italian Cuisine The emblem of the Roman Empire and an acronym for Senatus Populusque Romanus, SPQR roughly translates to “The People and Senate of Rome.” At SPQR, executive chef Matthew Accarrino takes traditional, rustic recipes inspired by ancient Italy and reinvigorates them with 21st century flavors and techniques. Smaller plates such as the chicken liver… Read More →
