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Go Fork Yourself: Sriracha & Jet Packs

Sriracha & Jet Packs Hot Issue Go Fork Yourself returns this week with Andrew calling in from Miami. Andrew and Molly catch up, discuss their New Year’s resolutions, and talk about the great Sriracha debate. Plus, they answer the question: what do I do with a whole chicken? More Information Sriracha Rebuttal (AndrewZimmern.com) Food & Wine…  Read More

Sriracha Rebuttal

Counterpoint Back in November I wrote a blog post about why I am over Sriracha. In summary, I just think there are better hot sauces out there. Plenty of great ones pack more punch and flavor. After the blog came out, I received a ton of feedback. Some of you agreed. Some of you really…  Read More

Sriracha Problem

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

5 Questions: Josh Friedland

A Way with Words An award-winning food writer and creator of the long running blog The Food Section, Josh Friedland was the man behind one of Twitter’s greatest mysteries—the elusive and satirical personality mash-up known as @RuthBourdain, which won a James Beard Award for Humor. He’s dropped the alternate persona, and has now authored a new…  Read More

New Minnesota State Fair Foods For 2015

New Foods at the Minnesota State Fair The Great Minnesota Get-Together always makes room for a host of new foods to try. This year is no exception, with over 50 fresh eats to sample. Fans of Sriracha, ice cream, and everything deep-fried will have plenty to celebrate, so here’s the line up for 2015: [Best_Wordpress_Gallery id=”15″ gal_title=”New Minnesota State Fair…  Read More

Deviled Eggs|The Perfect Egg|Deviled Eggs

Deviled Eggs

The Perfect Deviled Eggs By Teri Lyn Fisher & Jenny Park Deviled eggs were a staple at special occasions of my youth. My mom made them simply and always the same way. I didn’t realize until later that deviled eggs can be quite nuanced when made with a little extra thought. Although I still love…  Read More

Ma Po Eggplant

My Next Quarterly Box

My next Quarterly box drops in just a few weeks. I’m thrilled with how it’s shaping up. I love surprises, but suck at keeping a secret, so when Quarterly said it was fine if I let a cat out of the bag this time around, I couldn’t wait. As a part of my #ZIM05 box,…  Read More

Braised Cucumber|Braised Cucumber

Braised Cucumbers with Pork and Ginger

Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just…  Read More

5 Questions: Marc Forgione

Like Father, Like Son Marc Forgione, the Michelin-starred mohawked chef who won Food Network’s Next Iron Chef in 2010, began his culinary career working for his father, beloved chef Larry Forgione. After cooking in kitchens in France, he joined Laurent Tourondel’s BLT Prime empire as corporate sous chef, before opening his eponymous NYC restaurant in…  Read More

5 Questions: Joanne Chang

Boston’s Pastry Perfectionist A Harvard-educated consultant-turned-pastry chef, Joanne Chang is an empire building restaurateur with four acclaimed Flour bakeries in Boston, and the popular pan-Asian Myers+Chang. Not making a trip to Boston any time soon? Try your hand at making the infamous, Throwdown-winning sticky buns at home from her cookbook Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe (or…  Read More

5 Questions: Sally Sampson

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

5 Questions: Mindy Fox

Celebrating a Time-Honored Classic Mindy Fox, cookbook author, food writer and food editor at La Cucina Italiana magazine, shares her tips for the perfectly roasted chicken, ways to reinvent the iconic dish and her favorite picnic-ready recipes. AndrewZimmern.com: As the food editor of La Cucina Italiana and author of several cookbooks, you obviously have a…  Read More

5 Questions: Laura Werlin

Obsessed With Cheese Laura Werlin is the country’s foremost expert on cheese. She’s written six cheese-centric books, including the James Beard award-winning All-American Cheese and Wine Book, is the president of the American Cheese Education Foundation and a teacher at The Cheese School of San Francisco. Laura explains why the U.S. is the most exciting…  Read More

Gail Simmons’ Roasted Chicken & Spicy Peanut Soba Noodles

Add this one to your weeknight rotation. Last weekend, KitchenAid invited Gail Simmons and I to their Chicago showroom to host a cooking demonstration. Lucky for us, Gail was willing to share her recipe for this flavorful noodle dish that should be in every cook’s repertoire.

5 Questions: Eden Grinshpan

Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her…  Read More

5 Questions: Eden Grinshpan

Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her…  Read More

5 Questions: Michael White

Building an Empire As the culinary mastermind behind the much-lauded Ai Fiori, Marea, Osteria Morini and Nicoletta (a new East Village pizzeria), this Wisconsin transplant has become NYC’s unofficial ambassador of soulful Italian cuisine. We chat with Michael about Italy’s allure, Midwestern hospitality and what’s on the menu for the Altamarea Group in 2013. AndrewZimmern.com: What experiences led…  Read More

5 Questions: Michael White

Building an Empire As the culinary mastermind behind the much-lauded Ai Fiori, Marea, Osteria Morini and Nicoletta (a new East Village pizzeria), this Wisconsin transplant has become NYC’s unofficial ambassador of soulful Italian cuisine. We chat with Michael about Italy’s allure, Midwestern hospitality and what’s on the menu for the Altamarea Group in 2013. AndrewZimmern.com: What experiences led…  Read More

Best Fall Beverages

What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or…  Read More

Best Fall Beverages

What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or…  Read More

Ardie Davis’ Smoked Raspberry-Glazed Spareribs

Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce Ribs By Ardie A. Davis If you’re a fan of sweet and sour chicken, you’ll like these ribs, which give you similar flavors without the crunchy coating. If you want a little crispiness, grill a crispy surface on the meat side of the ribs before glazing. Raspberry adds a delicious twist!