French Roots French chef Jean-Pierre Moullé ran the kitchen at Berkley landmark Chez Panisse for more than 30 years until his retirement in 2012. His wife, Denise Lurton Moullé, was born into the Lurton family wine-making empire in Bordeaux, which led to her career in wine distribution and now a business leading wine tours through France.… Read More →
Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is… Read More →
Kitchen Shears Are an Essential Kitchen Tool In my humble opinion, few items can be as useful as a good pair of kitchen shears. They’re more than just a pair of scissors you keep in your kitchen, they’re a versatile tool you can look to for precise, easy cuts. Skipping on the cutting board also… Read More →
Erika Lenkert Gluten Free Forever Erika Lenkert of Gluten Free Forever magazine talks about why she wanted to create the magazine, why her Kickstarter campaign was the hardest thing she’s ever done, and how we are slowly changing the way we eat. Plus, Andrew and Molly talk about tourist traps, gas leaks, and the New… Read More →
The Andrew Zimmern Collection at CHEFS Catalog For the past 30 years, I’ve traveled the world experiencing culture through food, and I’ve taken a lot of notes. I’ve seen fantastic food, great technique, but most importantly some incredible equipment. So I’ve partnered with my friends at CHEFS Catalog to bring you a collection of global… Read More →
An Exploration of Bitter A James Beard award-winning author, Jennifer McLagan is known for challenging her readers, delving into topics that make us rethink what we eat and why. She’s famously covered Bones, Fat and Odd Bits, each a single subject book with recipes that aims to revive an unloved ingredient. McLagan’s latest book is… Read More →
Pumpkin Spice Podcast Strippers and Spice Andrew and Molly pinpoint the moment Pumpkin Spice jumped the shark. They discuss the best new restaurants in America. Plus, they talk about strippers…more than the usual amount. Read: ERS’s Food Consumption and Nutrient Intake Data—Tools for Assessing Americans’ Diets (USDA) Read: Best New Restaurants 2014 (Esquire) This episode is sponsored… Read More →
Dana Cowin’s Little Secret As the editor-in-chief of Food & Wine since 1995, Dana Cowin has her finger on the pulse of the food world, harnessing this country’s obsession with food and celebrity chefs, while setting the bar for quality, relevant journalism. Yet she harbored a secret: while she loved to entertain, she lacked confidence in… Read More →
How I SweeTango I’ve been a huge fan of SweeTango apples ever since they debuted a few years ago. It’s a juicy apple that has unique touch of spice with just the right honey finish, but they’re only around for a few months every year. Here’s how I eat them: Frankly, they are killer ‘under-cooked’… Read More →
Bacon Craze “Fat is no longer the enemy” Andrew calls in from LAX to talk about the evolution of bacon with Molly. Plus, Andrew and Molly’s biggest regret after visiting Germany. Read: The Bacon Boom Was Not an Accident (Businessweek) This episode is sponsored by: Find out how to get a free sampler box at NatureBox.com/FORK. Questions… Read More →
Lee Schrager Fried & True The man behind New York City Wine & Food Festival and South Beach Food and Wine Festival Lee Schrager joins Andrew and Molly to talk about his book, Fried and True, how he has seen the food world change over the years, and his tips for your first festival. Plus, Molly and… Read More →
The Best Fall Salad By Andrew Zimmern In Minnesota, we love to hunt. I store plenty of the confit birds (covered in their fat) in the fridge and crisp halves or quarters as needed, served with salads, on root vegetable mash, in tacos with tomatillo salsa or as a hash with fried egg for breakfast… Read More →
German Pub Fare By Andrew Zimmern These are the crispy beer hall pork shanks that I have loved all over Austria, Germany and Eastern Europe. One night, I went to the Augustiner beer hall with some friends for dinner and left there bound and determined to re-create this dish at home. It’s brined, cooked in… Read More →
Wasted One Man’s Trash is Another Man’s Lunch Andrew and Molly discuss food waste in the United States and what we can do about it. Plus, Andrew tells the tale of his ponytail, they rip on the Suitsy, and Andrew answers why everyone is putting “an egg on it.” Read: I Chopped Off All My Hair… Read More →
From the Culinary Adventures of Bob & Sue… By Bob & Sue Photo Credit: Brooklyn Fare Chef’s Table at Brooklyn Fare Cesar Ramirez’ highest quality ingredients included Japanese sea urchin served with a black truffle slice on brioche, specially selected Hudson Valley foie gras served in shisho broth on a corn mushi custard, Maine lobster with lobster… Read More →
Music City Food + Wine 2014 was the most intimate and fun food fest I have been to in years… Great out-of-town chefs, amazing local restaurateurs and food talent, superb food entrepreneurs and the most carefully-curated Grand Tasting Tent I have ever walked through. You gotta get there next year. Here are a few observations:… Read More →
Globally Hot Chicken Music City Food + Wine Festival is one of the best food festivals in the country. It’s small and intimate, there’s great food and demos, and needless to say, amazing music. Here are the recipes from my Globally Hot Chicken demonstration at this year’s Music City Food + Wine Festival: Duck Tsukune… Read More →
I’m serving veal tongue sliders with tonnato sauce and arugula at this year’s Music City Food + Wine Festival Harvest Night. If you’re feeling ambitious and want to make them at home, here’s the recipe!
Antibiotics and Icarus The Dangers of Antibiotics Andrew and Molly discuss the use of antibiotics in farming and how they can create superbugs. Plus, the rebirth of the Icarus Award and recommendations for the single traveler in New York. Read: Documents reveal how poultry firms systematically feed antibiotics to flocks (Reuters) Read: What If Antibiotics Stopped Working?… Read More →
Defining New Nordic Cuisine Chef Gunnar Gislason celebrates Iceland’s unique culinary heritage, embracing once-forgotten ingredients and techniques at his much-loved Reykjavik restaurant Dill. In his new cookbook North, written in collaboration with food writer Jody Eddy (author of 2012’s Come In, We’re Closed), Gislason and Eddy profile various artisan producers who are reviving Iceland’s culinary heritage–a… Read More →
A Chef’s Guide to Music City Chef Tandy Wilson is known for his Southern riffs on classic, rustic Italian fare at Nashville’s acclaimed City House in the Germantown neighborhood. Before opening City House in 2007, Wilson went to culinary school in Arizona, cooked at Tra Vigne in Napa and worked with Nashville legend Margot McCormack… Read More →
Egos and Mayo Feed the Ego Andrew calls in from the Faroe Islands to chat with Molly about “Egotarian Cuisine” and the best uses for mayo. Plus, Andrew shares a few words about his stepfather Andre, and being raised in a home with same-sex parents. Read: Alan Richman: The Rise of Egotarian Cuisine (GQ) This episode… Read More →
Fast, Simple Sichuan Noodles By Andrew Zimmern This nicely balanced Sichuan sauce with just the right amount of heat is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. I use the aromatic soy sauce as an ingredient in anything requiring sweet soy or as… Read More →
The Food-Obsessed World of Edward Lee A native New Yorker turned Louisville culinary ambassador, chef Edward Lee stars in the brand new third season of Mind of a Chef—the Emmy-winning PBS series, narrated by executive producer Anthony Bourdain, that delves deep into the inspirations and philosophies of renowned chefs. Lee’s brilliant cooking at his acclaimed… Read More →
Filipino Comfort Food By Andrew Zimmern Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs’ heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but… Read More →
Another State Fair Has Come and Gone. We do things a little differently here at Food Works HQs. Where to start? The time one of us devoted a full day’s work trying to source live crickets for a cooking demo? Or maybe the time one of us once opened a UPS box with a whole… Read More →
From the culinary adventures of Bob & Sue… By Bob & Sue In addition to the many interesting Chinese restaurants found throughout the city, two other Asian restaurants have become important destinations for serious foodies: Burma Superstar This modest looking Burmese restaurant turns out street food inspired fare which brings high praise from its many… Read More →
State Fair Hangover The Great Minnesota Get-Together Molly tries to recover from a State Fair hangover while Andrew is disappointed about some new fair foods. Plus, they share restaurant recommendations for Boston and their favorite ways to prepare pork. Recommendations: The 38 Essential Boston Restaurants (Eater) This episode is sponsored by: Find out more and get… Read More →
Healthy Frozen Treats Made with pineapple, yogurt, fresh herbs and Thai chiles, these spicy frozen popsicles are not your grandmother’s popsicles. I love to make these easy after-school snacks with my son when we have fruit, vegetables and herbs that need to be used up in our fridge. So don’t feel encumbered by the ingredients… Read More →
Trisha Yearwood PrizeFighter Trisha Yearwood is the real deal. She’s a Grammy Award-winning singer, host of the Emmy Award-winning Trisha’s Southern Kitchen, and an overall awesome person. Trisha joins Andrew and Molly to talk about Nashville, karaoke, and Trisha’s new projects. Plus, Andrew and Molly voice their frustrations with new Twin Cities restaurants. Watch: Trisha’s Southern Kitchen This… Read More →
