These tacos have a wild side. Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Stuff them with pheasant, top with homemade tomatillo salsa, and you have yourself a fantastic… Read More →
Bravo’s Golden Boy You may recognize this handsome Aussie as the host of Bravo’s Top Chef Masters, but Curtis Stone is also a classically trained chef and best-selling cookbook author with his own line of sleek kitchen products. His latest book, What’s for Dinner?, is packed with flavorful, unfussy recipes for the family on the… Read More →
Exquisite Korean Barbecue With the largest Korean population in the country outside of Los Angeles and New York City, it makes sense that Baltimore is home to great Korean restaurants. Just west of downtown in Ellicott City, you’ll find Shin Chon Garden, one of the top ten Korean barbecue joints in America. Expect a communal,… Read More →
Greek Isle Grill Two years ago, I spent a week on the Greek island of Kalymnos. This island is the real deal, you’ll find tiny taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. One night before a shoot, several well-lubricated… Read More →
Chinese Cuisine at Home I first came across these noodles in China’s Sichuan province. It’s a simple, approachable dish with complex flavors that speak to kids and adults. Topped with fresh cilantro, scallions and crunchy-cool cucumbers, these cold peanut-sesame noodles have become a favorite meal in the Zimmern household. The savory sauce is so delicious… Read More →
Bring on the warm weather. Nothing says hello to the warm-weather months like cool food. Vitello Tonnato, or cold, sliced veal, is an Italian classic and although it’s traditionally served with veal top round, I like it even better with calf tongue. The acidity and salinity of the sauce is perfect with the rich tongue.… Read More →
All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over… Read More →
All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over… Read More →
Explosive Flavors With this super-flavorful dish, I debunk the myth that cheese and fish don’t go together.
My Go-To Lasagna I prefer to make this classic Italian recipe with hearty eggplant slices and mushrooms in place of meat-heavy layers – it makes for a lighter, fresher meal. That said, if you’re craving a meaty ragu just brown a little ground beef or sausage in the pot before adding your tomatoes. This is… Read More →
Missouri’s Powerhouse Chef If you don’t associate the city of St. Louis with culinary prowess, then you haven’t eaten at Gerard Craft’s restaurants. He’s leading a group of chefs who have put this “Gateway to the West” on the map with their creative cuisine, attention to detail and an unwavering commitment to quality local ingredients.… Read More →
Missouri’s Powerhouse Chef If you don’t associate the city of St. Louis with culinary prowess, then you haven’t eaten at Gerard Craft’s restaurants. He’s leading a group of chefs who have put this “Gateway to the West” on the map with their creative cuisine, attention to detail and an unwavering commitment to quality local ingredients.… Read More →
Pizza Gimme Pizza! This week Andrew and Molly discuss everyone’s favorite topic—pizza! They talk about the best pizza joints in the U.S., their favorite toppings, and whether or not deep dish is really pizza. Best New Pizza Places from Food & Wine Andrew’s favorite pizza places on FoodandWine.com Questions We want to include your listener… Read More →
Pizza Gimme Pizza! This week Andrew and Molly discuss everyone’s favorite topic—pizza! They talk about the best pizza joints in the U.S., their favorite toppings, and whether or not deep dish is really pizza. Best New Pizza Places from Food & Wine Andrew’s favorite pizza places on FoodandWine.com Questions We want to include your listener… Read More →
Reviving Cajun Cuisine Born and raised in Cajun country, James Beard award-winning chef/restaurateur Donald Link knows a thing or two about Louisiana cuisine. In New Orleans’ Warehouse District, his much-lauded Cochon is a tribute to the food he grew up eating and it’s one of the best restaurants in the city (and probably one of… Read More →
Reviving Cajun Cuisine Born and raised in Cajun country, James Beard award-winning chef/restaurateur Donald Link knows a thing or two about Louisiana cuisine. In New Orleans’ Warehouse District, his much-lauded Cochon is a tribute to the food he grew up eating and it’s one of the best restaurants in the city (and probably one of… Read More →
A Twist on the Classic Italian Dessert By Gail Simmons
Cantonese-style Street Food I first tasted this traditional southern Chinese recipe when I was in Guangzhou, and I was instantly hooked. Serving this dish in the Thai style, with lettuce wraps and vegetable garnishes, seemed the way to go. Once skewered you can grill, sauté, fry, poach or broil them—just make a double batch of… Read More →
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
Authentic Neapolitan Pizza Owners John Soranno and John Puckett have created an incredible pizzeria in my home town. The individually-sized, handmade, hand-tossed pizzas are topped with artisanal ingredients (think San Marzano tomatoes and mozzarella di bufala) and put into a 800 degree wood-burning oven for only 90 seconds – the perfect amount of time to… Read More →
Authentic Neapolitan Pizza Owners John Soranno and John Puckett have created an incredible pizzeria in my home town. The individually-sized, handmade, hand-tossed pizzas are topped with artisanal ingredients (think San Marzano tomatoes and mozzarella di bufala) and put into a 800 degree wood-burning oven for only 90 seconds – the perfect amount of time to… Read More →
Portland’s Passionate Salumist European-style housemade charcuterie is the bread and butter of this Portland eatery. Salumist and owner Elias Cairo uses Old World techniques (hand-butchered local pork, cased in natural hog intestine and dusted in natural white mold) to craft salamis with the traditional flavor profiles you’d find across Europe, from Spanish chorizo and Italian soppressate… Read More →
Portland’s Passionate Salumist European-style housemade charcuterie is the bread and butter of this Portland eatery. Salumist and owner Elias Cairo uses Old World techniques (hand-butchered local pork, cased in natural hog intestine and dusted in natural white mold) to craft salamis with the traditional flavor profiles you’d find across Europe, from Spanish chorizo and Italian soppressate… Read More →
Bring on the romance. Skip dinner at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. I’ve gathered some of my favorite recipes to help you set the mood. After dinner, I’d suggest you settle in on the couch with a good food movie (trust me, these are sexier… Read More →
Bring on the romance. Skip dinner at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. I’ve gathered some of my favorite recipes to help you set the mood. After dinner, I’d suggest you settle in on the couch with a good food movie (trust me, these are sexier… 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 →
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 →
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 →
