Tasty Travels I shared how to make one of my favorite dishes on the Tasty Travels epsiode of Food Network’s The Best Thing I Ever Made. These wings are sour, salty and sweet all at the same time. The plate will be empty before you know it. Get the recipe here. This is a segment… Read More →
Gastronomic Excellence By Bob & Sue Representing the third generation of Michelin 3 star chefs at this location (the restaurant has held three stars since 1968), Michel Troisgros offers classic dishes such as grilled blue lobster in herb butter and “plin” pasta stuffed with mascarpone and parmesan in a black truffle sauce. He incorporates Asian… Read More →
Chicago’s Culinary Rockstar Paul Kahan was ahead of the farm-to-table curve when he opened Blackbird in the West Loop, he brought the city communal tables and small plates with Avec, a pig-lovin’ gastropub with the Publican, followed by Big Star taco bar in Wicker Park and now the artisanal butcher shop Publican Quality Meats. The serial restaurateur… Read More →
Gastronomic Excellence By Bob & Sue Representing the third generation of Michelin 3 star chefs at this location (the restaurant has held three stars since 1968), Michel Troisgros offers classic dishes such as grilled blue lobster in herb butter and “plin” pasta stuffed with mascarpone and parmesan in a black truffle sauce. He incorporates Asian… Read More →
Chicago’s Culinary Rockstar Paul Kahan was ahead of the farm-to-table curve when he opened Blackbird in the West Loop, he brought the city communal tables and small plates with Avec, a pig-lovin’ gastropub with the Publican, followed by Big Star taco bar in Wicker Park and now the artisanal butcher shop Publican Quality Meats. The serial restaurateur… Read More →
Portland’s Thai Destination Andy Ricker has garnered a national reputation (and a James Beard award) for his Southeast Asian cuisine at Pok Pok. Ricker doesn’t compromise traditional ingredients to cater to the Western palate, so don’t expect Asian “fusion” here – instead you’ll find a menu composed of foods he ate in restaurants, homes and markets while… Read More →
Second To None Put together black beans, a nice pork shoulder and a variety of peppers braised with a dark beer and you have my go-to chili recipe. Perfect for game day. Get the recipe here.
Portland’s Thai Destination Andy Ricker has garnered a national reputation (and a James Beard award) for his Southeast Asian cuisine at Pok Pok. Ricker doesn’t compromise traditional ingredients to cater to the Western palate, so don’t expect Asian “fusion” here – instead you’ll find a menu composed of foods he ate in restaurants, homes and markets while… Read More →
Second To None Put together black beans, a nice pork shoulder and a variety of peppers braised with a dark beer and you have my go-to chili recipe. Perfect for game day. Get the recipe here.
Fresh Off The Boat Taiwan: Part 1 In this installation of Fresh Off the Boat, Eddie Huang reveals the eccentric underbelly of Taiwan – “anatomically correct” waffles at a night market, chewing betel nut for a buzz and late-night indoor sport shrimping. Stay tuned for Part 2.
Entrepreneurship & Innovation This fall I visited Babson College for Food Day (October 24). On Food Day Eve, I had the amazing opportunity to chat with six famed Boston chefs and restaurateurs; Skip Bennett of Island Creek Oysters; Michel Nischan of Wholesome Wave; Jamie Bissonnette of Toro and Coppa; Tim and Nancy Cushman, O Ya; and Todd Heberlein,… Read More →
Fresh Off The Boat Taiwan: Part 1 In this installation of Fresh Off the Boat, Eddie Huang reveals the eccentric underbelly of Taiwan – “anatomically correct” waffles at a night market, chewing betel nut for a buzz and late-night indoor sport shrimping. Stay tuned for Part 2.
Entrepreneurship & Innovation This fall I visited Babson College for Food Day (October 24). On Food Day Eve, I had the amazing opportunity to chat with six famed Boston chefs and restaurateurs; Skip Bennett of Island Creek Oysters; Michel Nischan of Wholesome Wave; Jamie Bissonnette of Toro and Coppa; Tim and Nancy Cushman, O Ya; and Todd Heberlein,… Read More →
Staff Meals Grub-a-dub-dub Andrew and Molly talk about staff meals and their importance to a restaurant’s success. Plus, Molly sits down with Doug Flicker of Piccolo in Minneapolis and Jody Eddy, co-author of Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants. Come In, We’re Closed: An Invitation to Staff… Read More →
Eat Pizza, Support Our Troops I’ve created two new pizza recipes for UNO Chicago Grill, a Greek Isles Mediterranean-style pie and the creamy Artichoke Bianco. When you buy one of these custom pizzas (or any new family-size takeout pizza), UNO’s will donate 10 percent of each sale to Services for the UnderServed (SUS), a non-profit… Read More →
Staff Meals Grub-a-dub-dub Andrew and Molly talk about staff meals and their importance to a restaurant’s success. Plus, Molly sits down with Doug Flicker of Piccolo in Minneapolis and Jody Eddy, co-author of Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants. Come In, We’re Closed: An Invitation to Staff… Read More →
Eat Pizza, Support Our Troops I’ve created two new pizza recipes for UNO Chicago Grill, a Greek Isles Mediterranean-style pie and the creamy Artichoke Bianco. When you buy one of these custom pizzas (or any new family-size takeout pizza), UNO’s will donate 10 percent of each sale to Services for the UnderServed (SUS), a non-profit… Read More →
A Modernist Approach Benu should be on everyone’s go-to list. Chef/owner Corey Lee’s East-meets-West modernist cuisine is phenomenal. Advice for anyone headed to Benu: order the tasting menu so you can avoid the decision making pressure. As your meal progresses, you’ll notice every dish that comes from the kitchen is a work of art in terms… Read More →
A Modernist Approach Benu should be on everyone’s go-to list. Chef/owner Corey Lee’s East-meets-West modernist cuisine is phenomenal. Advice for anyone headed to Benu: order the tasting menu so you can avoid the decision making pressure. As your meal progresses, you’ll notice every dish that comes from the kitchen is a work of art in terms… Read More →
The Intrepid Traveler Samantha Brown knows she has the best job in the world. As a veteran Travel Channel host, this globe-trotting junky elicits her natural charm and wit as she takes envious viewers on a tour of the world, exploring exotic cultures, cuisine and natural wonders. We quiz Samantha about holiday travel tips, her favorite… Read More →
The Intrepid Traveler Samantha Brown knows she has the best job in the world. As a veteran Travel Channel host, this globe-trotting junky elicits her natural charm and wit as she takes envious viewers on a tour of the world, exploring exotic cultures, cuisine and natural wonders. We quiz Samantha about holiday travel tips, her favorite… Read More →
Thanks for your vote! Stitcher Smart radio is holding the first annual Stitcher Awards and thanks to you, Go Fork Yourself was nominated in the Best of Food & Cooking category! Voting is now closed and the winners will be announced at the Stitcher Awards in San Francisco. For more information, click here. Again, thanks… Read More →
Damn Good Tacos What started as a lone food truck serving authentic Austin street tacos has grown into a small empire with locations all over the city, of the brick-and-mortar and trailer type. This funky taqueria must be doing something right because it’s more popular than ever, touting a luscious queso, lots of interesting tortilla-wrapped… Read More →
Thanks for your vote! Stitcher Smart radio is holding the first annual Stitcher Awards and thanks to you, Go Fork Yourself was nominated in the Best of Food & Cooking category! Voting is now closed and the winners will be announced at the Stitcher Awards in San Francisco. For more information, click here. Again, thanks… Read More →
Damn Good Tacos What started as a lone food truck serving authentic Austin street tacos has grown into a small empire with locations all over the city, of the brick-and-mortar and trailer type. This funky taqueria must be doing something right because it’s more popular than ever, touting a luscious queso, lots of interesting tortilla-wrapped… Read More →
Hurricane Sandy From the Eye of the Storm Andrew and Molly recorded this week’s podcast in the midst of Hurricane Sandy in New York City. They talk about their experiences, what they’ve been up to, and how you can help those who are in need after the storm. Donate to distater relief at RedCross.org. Questions… Read More →
Good Pairings Check out the new Appetite for Life Good Pairings! This is my fourth season hosting the original online series and this time I travel from the Twin Cities to the Windy City to the West Coast looking for the most innovative, food-forward cuisine I can find. I’m seeking out innovators, chefs and farms that… Read More →
I can’t get enough of these. Catch me this Sunday on Food Network’s Best Thing I Ever Made series, I’ll be demonstrating my Chinese chicken wings for the Tasty Travels episode. The dish is inspired by my travels in Malaysia, where street food stalls churn out chicken wings and chicken quarters glazed with this classic… Read More →
Hurricane Sandy From the Eye of the Storm Andrew and Molly recorded this week’s podcast in the midst of Hurricane Sandy in New York City. They talk about their experiences, what they’ve been up to, and how you can help those who are in need after the storm. Donate to distater relief at RedCross.org. Questions… Read More →
Good Pairings Check out the new Appetite for Life Good Pairings! This is my fourth season hosting the original online series and this time I travel from the Twin Cities to the Windy City to the West Coast looking for the most innovative, food-forward cuisine I can find. I’m seeking out innovators, chefs and farms that… Read More →
