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.
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 →
Tess Rafferty Recipes for Disaster We welcome comedian, author, home cook (and Molly’s girl crush) Tess Rafferty on this week’s Go Fork Yourself. They discuss luxury grocery stores, where to eat in L.A., and why you don’t bring a store-bought pie to the Rafferty house. Plus, Andrew and Molly come up with a new job for Minnesota… Read More →
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 →
Test 1, 2, 3 During a photo shoot for Babson College in downtown Minneapolis, I stopped by my food truck, AZ Canteen, to work on a new item coming to the menu. Chef Asher Miller shows us how to make AZ Canteen’s spicy peanut sesame noodles. To see where you can find the food truck… Read More →
Boston’s Best Tapas Chef/owner Ken Oringer and chef Jamie Bissonnette, the duo behind the much-lauded Coppa, serve inspired Spanish fare at Toro, one of Boston’s most sought after tables. Located in the city’s historic South End neighborhood, the pint-size restaurant serves traditional and contemporary Barcelona-style tapas in a cozy, dimly-lit dining room with exposed brick… Read More →
Road Trip Fork on the Road Andrew and Molly are on the road on this week’s Go Fork Yourself. On a three-hour car ride to Iowa, they chat about road food, cars, GPS, and where you’ll find the cleanest pit stops. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Alternatives for the Grill Step away from the traditional burgers and brats, and celebrate the unofficial start of summer with one of these recipes. Grilled lamb is a favorite in my family, it reminds me of little taverns all over Sardinia that serve perfectly charred, herb-infused lamb lollipops. Or get adventurous and try the rich… Read More →
Budding Restaurateur Celebrates His Roots Harold Dieterle, executive chef/co-owner of three outstanding New York City restaurants, Kin Shop, Perilla and The Marrow and champion of Top Chef season one, talks about his love of Thai food, how his heritage inspired the menu at his new restaurant and his favorite NYC eats. AndrewZimmern.com: You studied Thai cuisine… Read More →
Springtime With KitchenAid at the PGA Championship What a great day to be outside in St. Louis, doing a cooking demonstration at the 74th Senior PGA Championship. Huge thanks to KitchenAid and all those who joined me. Here are my recipes: Inspirational Herb-Infused Cocktail Grilled Leg of Lamb with Bacon Fat Scallion Tortillas and Tomatillo… Read More →
It’s Alive! Picture it: You slice into a a beautiful wheel of cheese. The perfectly aged rind, the pungent rotted diaper scent of coagulated milk, and your ears pick up the teeniest tiniest little squeak, the pitter-patter of little…maggots? That’s right, this midsized wheel of cheese is filled with wriggling and jiggling fly larvae. Maggot… Read More →
Barbecue Pork Heaven Deep in rural Low Country, Scott’s Bar-B-Que is my favorite barbecue joint in America. You won’t see gas or charcoal at this roadside shack, just pigs, wood and smoke. The Scotts opened the place in 1972, using cooking methods passed down through generations. Pit–master Rodney Scott (who cooked his first pig when he… Read More →
Yelp The Great Debate Andrew and Molly invite Yelp’s Director of Public Affairs Luther Lowe (@lutherlowe) to join them on this week’s podcast. They talk all things Yelp, from it’s inception and filters to blackmail issues. Plus, a recap of the Minneapolis leg of Anthony Bourdain’s Guts & Glory Tour. Things got a little down… Read More →
Uncommon Honesty When Gabrielle Hamilton opened her acclaimed 30-seat bistro Prune in New York’s East Village in 1999, she had worked in the catering biz for more than 20 years, but she had never been a restaurant chef, nor could she imagine that her winding culinary path would lead to successful restaurateur. Fast forward a… Read More →
The Gold Standard for Fine Dining After 15 years, executive chef/owner Tim McKee (the 2009 James Beard Award-winner for Best Chef Midwest) and chef de cuisine Mike DeCamp continue to impress with outstanding food and service at La Belle Vie. As the pinnacle of local fine dining, there isn’t a better spot in the Twin Cities… Read More →
A Field Trip to Primitive Precision Metalcraft I’m obsessed with these cleavers. Made in Minneapolis from scavenged metal, they are one-of-a-kind usable works of art. Hans Early-Nelson happened to be crafting a cleaver for a very special friend and food-lover, Anthony Bourdain, so we took a trip to his blacksmithing workshop to check out the… Read More →
James Beard Awards 2013 For Sure On this week’s episode of Go Fork Yourself, Andrew and Molly talk all about the James Beard Awards 2013. Andrew talks about his win, how he was “Martha Stewarted” by Martha Stewart, and why he loves a tie. Plus, they talk about negative comments online… for sure. Questions We… Read More →
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 →
China’s Modern Metropolis By Bob & Sue The food in Shanghai can be a bit sweeter and browner in color than that of its northern neighbor in Beijing, but many of the local foods are available highly spicy if you ask. Lost Heaven offers outstanding food at several locations, with dishes such as delicious kung pao… Read More →
King of Fruits Is it rotten onions? Funky garbage fumes? A dirty gym sock after a high school basketball tourney? No, that could simply be fresh fruit. Durian, known in Asia as the “king of fruits,” is crowned with a spiky exterior and filled with stinky fruit flesh. This fruit from the durian tree is… Read More →
The Votes Are In! After a month of competition and thousands of votes, Tablespoon.com reveals the winners of The Munchies: People’s Choice Food Awards, hosted by yours truly and an expert panel of 26 in-the-know chowhounds. Now in its second year, these awards recognize the best-of-the-best in the food biz, from terrific tastemakers to top… Read More →
My Favorite Lobster Roll Located on the island of Georgetown, Maine at Five Islands wharf, this seafood shack serves the best lobster roll around. Pulled from the surrounding waters and never tanked, these lobsters couldn’t get any fresher. Their “big boy” lobster roll is my idea of the perfect sandwich, served on a buttered and… Read More →
15 Years in the Making I had the opportunity to chat with one of my favorite people in the world Rene Ortiz (La Condesa) at the Austin Food & Wine Festival 2013. He gave me the background on his new restaurant, Sway. He explained how he went about putting the project together and what he… Read More →
Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted… Read More →
Best on Planet Earth If you ever find yourself in Austin, Franklin Barbecue is a must-stop. The food there is amazing. The brisket is universally considered the best on planet Earth. The turkey is incredible, and the sides like potato salad, cole slaw and beans are fantastic. Aaron Franklin is dedicated to his craft and… Read More →
Chef-on-Chef Action During the Austin Food & Wine Festival, Tim Love (Lonesome Dove) and I did a really fun demo together called “Heads or Tails.” It isn’t a typical demo where the audience watches as the chefs cook. In this demo, everyone participates. While Tim and I are on stage in the front, the grass… Read More →
