8 Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole, Cajun or Brazilian flavors. Here are some of my favorites from the… Read More →
Crispy Pig Ears Marc Forgione shares his favorite moment of Bizarre Foods America. What’s yours? Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
“You’ve never eaten beaver before?” Adam Richman is a serious man. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Bizarre Foods America > Morning Sickness OK, maybe it’s not Samantha’s favorite moment of Bizarre Foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Stimulating the Imagination Brett Ratner dreams of bizarre foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
8 Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole, Cajun or Brazilian flavors. Here are some of my favorites from the… Read More →
Crispy Pig Ears Marc Forgione shares his favorite moment of Bizarre Foods America. What’s yours? Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
“You’ve never eaten beaver before?” Adam Richman is a serious man. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Bizarre Foods America > Morning Sickness OK, maybe it’s not Samantha’s favorite moment of Bizarre Foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Stimulating the Imagination Brett Ratner dreams of bizarre foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Be My Valentine With Love, Go Fork Yourself Queens. Super Bowl. Valentine’s Day. Patent trolls. Anderson Cooper. We cover it all on this week’s Go Fork Yourself. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call the Go Fork Yourself Hotline at 612-246-4582. Please… Read More →
Be My Valentine With Love, Go Fork Yourself Queens. Super Bowl. Valentine’s Day. Patent trolls. Anderson Cooper. We cover it all on this week’s Go Fork Yourself. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call the Go Fork Yourself Hotline at 612-246-4582. Please… Read More →
Calling All Bourbon & Pork Lovers Jack Riebel’s stunning gastropub is a welcome addition to downtown Minneapolis. The industrial, masculine decor creates a rustic-meets-chic vibe that echoes the meat-centric menu and the scent of smoked pork wafting through the dining room. The best way to approach the menu is family style, ordering sausages and meat a la… Read More →
Calling All Bourbon & Pork Lovers Jack Riebel’s stunning gastropub is a welcome addition to downtown Minneapolis. The industrial, masculine decor creates a rustic-meets-chic vibe that echoes the meat-centric menu and the scent of smoked pork wafting through the dining room. The best way to approach the menu is family style, ordering sausages and meat a la… Read More →
True Thai Cuisine Andy Ricker’s obsession with Thai food was born out of a backpacking trip he took in the 80s, when he discovered that the gloppy noodles he’d been eating stateside were not representative of the diverse culinary traditions he found in Thailand. In 2005, Ricker opened his first restaurant in Portland, Pok Pok.… Read More →
Meat Inventory If you think I keep a stash of bizarre animal parts on hand, you are correct. Duck balls and tongues, cockscomb, sweetbreads and even a pig’s head could be in my freezer at any given moment. Where do I get these fantastic products? My friends at D’Artagnan keep me stocked. If you’re looking to… Read More →
True Thai Cuisine Andy Ricker’s obsession with Thai food was born out of a backpacking trip he took in the 80s, when he discovered that the gloppy noodles he’d been eating stateside were not representative of the diverse culinary traditions he found in Thailand. In 2005, Ricker opened his first restaurant in Portland, Pok Pok.… Read More →
Meat Inventory If you think I keep a stash of bizarre animal parts on hand, you are correct. Duck balls and tongues, cockscomb, sweetbreads and even a pig’s head could be in my freezer at any given moment. Where do I get these fantastic products? My friends at D’Artagnan keep me stocked. If you’re looking to… Read More →
Nothing but Noodles Portland chef Andy Ricker expanded his acclaimed Thai food empire to New York City last year with Pok Pok Ny and the noodle-centric Phat Thai, a pint-size spot on the Lower East Side with a stripped-down menu dedicated to pad Thai. This isn’t the popular noodle dish you’re used to eating in… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
Nothing but Noodles Portland chef Andy Ricker expanded his acclaimed Thai food empire to New York City last year with Pok Pok Ny and the noodle-centric Phat Thai, a pint-size spot on the Lower East Side with a stripped-down menu dedicated to pad Thai. This isn’t the popular noodle dish you’re used to eating in… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
Super Bowl Sunday Touchdown! On this week’s Go Fork Yourself, find out what Andrew serves on game day, who Andrew and Molly will be cheering on in the Super Bowl, and why Andrew is pro-Beyoncé. Plus, they talk about The Taste and the Yelp reviewer card. For Andrew’s Super Bowl recipes, look here. Questions We… Read More →
Super Bowl Sunday Touchdown! On this week’s Go Fork Yourself, find out what Andrew serves on game day, who Andrew and Molly will be cheering on in the Super Bowl, and why Andrew is pro-Beyoncé. Plus, they talk about The Taste and the Yelp reviewer card. For Andrew’s Super Bowl recipes, look here. Questions We… Read More →
A Timeless Neighborhood Eatery Chef/owner Jimmy Bradley opened The Red Cat 12 years ago,with a simple concept: a less is more approach to food, melding seasonal American ingredients with a bit of Parisian je ne sais quoi. On my last visit, over a plate of roasted tomatoes and striped bass, I realized I eat here nearly… Read More →
A Timeless Neighborhood Eatery Chef/owner Jimmy Bradley opened The Red Cat 12 years ago,with a simple concept: a less is more approach to food, melding seasonal American ingredients with a bit of Parisian je ne sais quoi. On my last visit, over a plate of roasted tomatoes and striped bass, I realized I eat here nearly… Read More →
Devoted to the Art of Preservation One of Chicago’s most celebrated chefs, Paul Virant has been pickling and preserving produce at his award-winning restaurant Vie since 2004, expanding the program to his second restaurant, Perennial Virant, when he took the reigns in 2011. In his new cookbook, The Preservation Kitchen, Paul shares his wisdom and… Read More →
Devoted to the Art of Preservation One of Chicago’s most celebrated chefs, Paul Virant has been pickling and preserving produce at his award-winning restaurant Vie since 2004, expanding the program to his second restaurant, Perennial Virant, when he took the reigns in 2011. In his new cookbook, The Preservation Kitchen, Paul shares his wisdom and… Read More →
Microscopic Turkey I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is the final segment. To see the rest check out… Read More →
Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine… Read More →
