Dana Goodyear Fearless Eaters Dana Goodyear is a staff writer for The New Yorker, and recently released her first non-fiction book, Anything That Moves. She joins Andrew & Molly to discuss her new book, food writing, and the emergence of the new American cuisine. Plus, Andrew & Molly answer the question: how do I properly season my cast-iron cookware?… Read More →
Hong Kong-Style Seafood Fishman Lobster Clubhouse is the best Hong Kong-style seafood restaurant in North America. Whole king crabs, fish, eels, and massive lobsters are all cooked family-style with such finesse and in so many styles that I think about this place every day. Made from a single crustacean, the 13-pound lobster tower with chiles… Read More →
Meet Elizabeth Elizabeth Gonda of The Flan Connection invites AndrewZimmern.com into her kitchen in St. Paul, Minn., and shows us how to make her perfected flan recipe. The authentic Mexican dessert is a sweet custard-like cake covered in caramelized sugar. It’s a very versatile dish and can be flavored in a variety of different ways.… Read More →
Judith Choate Family Dinner Cookbook author extraordinaire Judith Choate joins Andrew & Molly on this week’s Go Fork Yourself to discuss bringing family meals back into the kitchen, how to make sure your Thanksgiving dinner is a success, and how to impress as a guest. Plus, Andrew & Molly reveal their travel philosophies. Find out more… Read More →
Celebrating Family and Food A multiple James Beard Award winning writer, chef and pioneer of American food, Judith Choate’s impressive culinary career spans more than 50 years and 100 cookbooks. Choate’s latest book, An American Family Cooks, is a prolific volume of recipes and kitchen memories from the Choate family archive. Below, Choate talks about… Read More →
1-800-BYE-FOOD The ad might be a parody, but the product is very real. Check out this funny vid from Mashable that pokes fun at Soylent, a gray sludge developed to provide the necessary nutrients needed to survive with a low price tag and almost no effort needed to prepare. Look out for my celebrity, uh,… Read More →
Meet David & Lily The whole Food Works office visits Verdant Tea in Minneapolis for a tea tasting. There we meet owners David and Lily Duckler who share their vast tea knowledge with the team. David tells us about tea tasting and how Verdant Tea does business. Find out more about Verdant Tea here, and get… Read More →
Artisan Chinese Tea A recent addition to Minneapolis’ Seward neighborhood, Verdant Tea Tasting Room & Tea Bar offers a curated selection of artisan, seasonal Chinese teas from small family farms. Owners Lily and David Duckler are obsessed with tea and the hospitality culture that revolves around it. They spend a lot of time in China each year… Read More →
For the Birds Sitting at the local Poultry A-Go-Go and fraught with worry over what to order? Order the turducken and get the best of everything. This ingenious dish is a boneless duck, stuffed inside a boneless duck, stuffed inside a boneless turkey… then roasted. In the United Kingdom, it goes by the Dickensian moniker… Read More →
Celebrating the Life of a Legendary Chef I have known Shin Tsujimura since his early days at Hatsuhana in New York City. He had come from Hatsuhana in Tokyo and after a brief run in the NYC outpost, he joined up with Nobu Matsuhisa and has been a part of that world class group for… Read More →
Incendiary Chinese Cuisine Many consider Peter Chang to be the greatest Chinese chef cooking in America, and he has a devoted legion of followers to prove it. Chang’s food-obsessed groupies, who’ve spent years chasing the peripatetic chef across the country, are finally at peace now that he’s settled down in Virginia. At Peter Chang’s China Cafe you’ll… Read More →
I’m Over Sriracha By Andrew Zimmern Everyone loves Sriracha. It’s a great American success story. Chinese-born David Tran grew up in Vietnam where he first experimented with the hot chili concoction. After fleeing the war-torn country in the 70s, he settled in southern California, started a company called Huy Fong Foods and production of the… Read More →
Edward Lee A New Southern Kitchen 610 Magnolia‘s Edward Lee joins Andrew & Molly to talk about race in the food world, how culinary careers have changed, and adding his personal take to Southern cuisine. Find out more about Edward Lee: Follow Edward on Twitter, @chefedwardlee. Visit Edward’s website, chefedwardlee.com. Find out about Edward’s restaurant, 610… Read More →
New Channel & New Year’s Eve Since I’m such a food-and-travel nerd, I’m always excited to see new and engaging food-and-travel content. American Express (who also happens to publish fantastic culture magazines such as Food & Wine and Travel + Leisure), now has it’s own television channel with travel recommendations and tips, interviews with chefs,… Read More →
Discovering Culinary Extremes An author, prolific poet, teacher and staff writer for The New Yorker, Dana Goodyear is one of the most authoritative voices in food journalism today. In her new book, Anything That Moves, Goodyear explores the remaking of America’s modern food culture, following intrepid eaters and chefs to the margins of the culinary world. Below,… Read More →
Bizarre Foods: Thanksgiving Addition Alternative proteins are the future to our food safety and security here in America, so I think we should all get used to the idea of expanding what our idea of food is. People are accustomed to serving a nice roast or tenderloin for the holidays, but there is a lot… Read More →
Masters of Cured Meat Justin Severino’s Cure is a welcome addition to this Rust Belt city’s flourishing restaurant scene. The Pittsburgh native and former butcher describes his food as local, urban, Mediterranean cuisine. He’s a chef after my own heart, using whole, locally-raised animals (everything from duck and lamb to venison and pork) in a dynamic… Read More →
Lessons Learned Along the Way By Andrew Zimmern John Besh is one of the great culinarians of our time. He owns and operates nine fantastic restaurants – August, La Provence, and Domenica, to name a few. He’s got TV shows, and endorsements and cool things with his name on them, but I admire him most for how… Read More →
Pittsburgh with Rick Sebak Steel City Mr. Pittsburgh himself, Rick Sebak, joins us this week to talk about his city, the food, and why Pittsburgh is the next big thing. Plus, Andrew & Molly talk about grinding your own meat at home. Find out more about Rick Sebak: Follow Rick on Twitter, @rickaroundhere. Find out… Read More →
Let’s Eat! I’m ecstatic to be running this awesome campaign with Prizeo to raise money for the Services for the Underserved (SUS)! SUS supports tailored services to veterans and people who face challenges including mental illness, intellectual and developmental disabilities and HIV/AIDS. For a small donation to the SUS, you will be entered to win two… Read More →
Eating Queens Queens-based food writer Joe DiStefano has been covering the borough’s ethnic food beat for more than a decade. When it comes to ethnic diversity, some estimates name Queens as number one in the world – it’s so rich that DiStefano has made exploring the borough his life’s work. He’s our go-to guide for… Read More →
Jump Around They’re high in protein, low in fat, and rich in minerals, not to mention they’re delish! After ants, grasshoppers are the most popular insect eaten around the world. Unlike ants, grasshoppers have superior flavor profiles that vary from region to region depending on their diet, and grasshoppers can be cooked any way imaginable.… Read More →
Andrew Zimmern in a Box Through my journeys on Bizarre Foods, I’ve experienced a wide range of rich cultures, foods, and culinary techniques. I’m thrilled to share those stories and flavors from the road with you through Quarterly.Co, a subscription service that lets you receive awesome things in the mail from interesting people. Once you… Read More →
Cebu-Style Lechon Nearly 10 percent of Jersey City’s population is Filipino, and with more than 40,000 new Filipino immigrants arriving in this country every year, the city’s Pinoy population is growing, dynamic and still very tied to the traditions and tastes of their homeland. I love Filipino food. The post-colonial cuisine combines the best of South… Read More →
John Besh From the Heart Chef John Besh joins Andrew & Molly to discuss learning from mistakes in the kitchen, getting families back into the kitchen, and the amazing work he is doing with the John Besh Foundation. Plus, Andrew & Molly talk Halloween. Find out more about Chef Besh: Order Chef Besh’s newest cookbook, Cooking… Read More →
