I am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for,… Read More →
An Intrepid Eater’s Digest When I was young I loved old encyclopedias, world record books, fine art and painting books, travelogues, world histories, tales of military campaigns, anything about ancient Egypt and even memoirs of great men. Frankly, the stranger the better. I liked the stuff no one else was talking about. When my son came… Read More →
An Intrepid Eater’s Digest When I was young I loved old encyclopedias, world record books, fine art and painting books, travelogues, world histories, tales of military campaigns, anything about ancient Egypt and even memoirs of great men. Frankly, the stranger the better. I liked the stuff no one else was talking about. When my son came… Read More →
Hey, thanks Tim Pawlenty! I loved the shout out. It would have been nice if you mentioned my name since we have known each other pretty well for a dozen or so years, but I understand you’re being respectful and not making it personal. I do. And while we don’t agree on the issues, and… Read More →
Hey, thanks Tim Pawlenty! I loved the shout out. It would have been nice if you mentioned my name since we have known each other pretty well for a dozen or so years, but I understand you’re being respectful and not making it personal. I do. And while we don’t agree on the issues, and… Read More →
Sampling at the State Fair We rolled out AZ Canteen for its big debut at the Minnesota State Fair last weekend. Fans and festival-goers flocked to the truck for free samples of cabrito grinders and a chance to vote for their favorite Bizarre Foods moment. Kudos to my amazing team who pulled it all off… Read More →
Sampling at the State Fair We rolled out AZ Canteen for its big debut at the Minnesota State Fair last weekend. Fans and festival-goers flocked to the truck for free samples of cabrito grinders and a chance to vote for their favorite Bizarre Foods moment. Kudos to my amazing team who pulled it all off… Read More →
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,… Read More →
Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,… Read More →
Let’s Catch Up I have been on vacation and then off to shoot Iowa and Wisconsin episodes of Bizarre Foods America that will air in November/December. But I’m back and there is a ton to talk about so I will try to practice restraint and not overwhelm. Let’s catch up on a few things. The… Read More →
Let’s Catch Up I have been on vacation and then off to shoot Iowa and Wisconsin episodes of Bizarre Foods America that will air in November/December. But I’m back and there is a ton to talk about so I will try to practice restraint and not overwhelm. Let’s catch up on a few things. The… Read More →
I love this yakitori-inspired dish. You may use large mallard or canvasback breasts. Or goose breasts work, too. From a farmed perspective, go for magret or even large Pekin breasts.
Love a big, juicy steak? Try this alternative. Ox heart is one of the most underrated cuts of meat. Period. It’s a huge muscle, and makes for an extremely tender stead. You could serve this at a party and guests would rave about this amazing cut, not suspecting for a second that it’s heart. The… Read More →
Dueling Chefs G E Bowles kicks Steve Dolinsky out of his new eatery Josh Habiger unloads on John Mariani Eddie Huang unloads on everybody, most recently Marcus Samuelsson in the Observer. And Marcus responded. We all say sh*t we don’t mean to, but is it just me or is it odd that the Observer editors… Read More →
Dueling Chefs G E Bowles kicks Steve Dolinsky out of his new eatery Josh Habiger unloads on John Mariani Eddie Huang unloads on everybody, most recently Marcus Samuelsson in the Observer. And Marcus responded. We all say sh*t we don’t mean to, but is it just me or is it odd that the Observer editors… Read More →
A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
Cabrito, Cabrito, Cabrito The first Austin Food + Wine Festival went off without a hitch– a stunning event, and one of the most fun weekends I’ve had in a while. A HUGE thanks to Food + Wine and the folks at C3 Presents for their hard work and dedication. You guys are the best at… Read More →
Cabrito, Cabrito, Cabrito The first Austin Food + Wine Festival went off without a hitch– a stunning event, and one of the most fun weekends I’ve had in a while. A HUGE thanks to Food + Wine and the folks at C3 Presents for their hard work and dedication. You guys are the best at… Read More →
Tuna Rolls, Rock and Roll, Vote for Rolls Spicy tuna rolls, the kind served in supermarkets around the country, even here in Minnesota, have been linked to a salmonella outbreak in over a dozen states. I think it’s time once again to realize that commoditized “cheap” food, mass produced and mass distributed is dangerous. Imagine what… Read More →
Tuna Rolls, Rock and Roll, Vote for Rolls Spicy tuna rolls, the kind served in supermarkets around the country, even here in Minnesota, have been linked to a salmonella outbreak in over a dozen states. I think it’s time once again to realize that commoditized “cheap” food, mass produced and mass distributed is dangerous. Imagine what… Read More →
The Julia Child of the Net generation. Nadia G. can cook up a storm. She’s the creator and host of Cooking Channel’s Bitchin’ Kitchen, and she certainly knows how to make a meal rock ‘n’ roll. We chat with Nadia about humor, music and what makes a kitchen bitchin’. AndrewZimmern.com: What five things does a kitchen need… Read More →
The Julia Child of the Net generation. Nadia G. can cook up a storm. She’s the creator and host of Cooking Channel’s Bitchin’ Kitchen, and she certainly knows how to make a meal rock ‘n’ roll. We chat with Nadia about humor, music and what makes a kitchen bitchin’. AndrewZimmern.com: What five things does a kitchen need… Read More →
Extra Virgin? It’s obvious looking at actress Debi Mazar and her Italian husband, Gabriele Corcos, that they are madly in love with each other, but it’s their love for food that really heats up the kitchen. The couple went from the Web to television with their new show on the Cooking Channel, Extra Virgin. We… Read More →
Extra Virgin? It’s obvious looking at actress Debi Mazar and her Italian husband, Gabriele Corcos, that they are madly in love with each other, but it’s their love for food that really heats up the kitchen. The couple went from the Web to television with their new show on the Cooking Channel, Extra Virgin. We… Read More →
