Masters of Cured Meat Justin Severino’s Cure is a welcome addition to this Rust Belt city’s flourishing restaurant scene. The Pittsburgh native and former butcher describes his food as local, urban, Mediterranean cuisine. He’s a chef after my own heart, using whole, locally-raised animals (everything from duck and lamb to venison and pork) in a dynamic… Read More →
Bizarre Foods: Thanksgiving Addition Alternative proteins are the future to our food safety and security here in America, so I think we should all get used to the idea of expanding what our idea of food is. People are accustomed to serving a nice roast or tenderloin for the holidays, but there is a lot… Read More →
Kings of Dude Food As chef/owners of the widely acclaimed restaurants Animal and the seafood-centric Son of a Gun, Jon Shook & Vinny Dotolo are anchors of the Los Angeles food scene. These rockstar chefs turned successful restaurateurs also recently opened Trois Mec with pop-up king Ludo Lefebvre, plus another project in the works. Dotolo… Read More →
Try These at Your Next Tailgate Everyone has a go-to meal that fits right into the hearty, crowd-pleasing football food category. Some rely on hot wings and fall comfort-classics like chili and stew, others may boldly roast a whole steer head to make killer barbacoa tacos or light a kerosene-soaked fire for a fish boil. From… Read More →
Flying Foxes! With a six-foot wing span, the Samoan giant fruit bat, a.k.a. the flying fox, is the most appropriately named animal since the toy poodle. The bats are native to the tropics of Asia, Australia, Indonesia, islands of East Africa, and the Indian and Pacific oceans, but I tried them first on the uninhabited… Read More →
There’s a hare in my soup! Oh, wait. It’s supposed to be there. Found on tables in the Americas, Europe, and parts of the Middle East, rabbit and hare are just as cute as they are delicious. Rabbit meat is most often categorized into three groups. Fryer cuts come from rabbits up to nine weeks… Read More →
What Am I? Chopped Liver? A variety of animals gloriously lend their livers to the food world. Beef, chicken, duck, and goose livers, also known colloquially and collectively as foie gras, monkfish liver, and pig liver, are just a few of these organs that end up on the global table. It can be baked, broiled,… Read More →
The Story of Houston Food At Houston’s acclaimed Underbelly, chef Chris Shepherd (a 2013 Food & Wine Best New Chef) celebrates the city’s ethnic diversity and unique, underutilized local ingredients. His food, which he calls “New American Creole,” is heavily influenced by the Vietnamese, Indian, Thai, Korean and Mexican communities that make the city such… Read More →
PDX’s Leading Lady She gained street cred from her placement on Food & Wine’s Best New Chefs list in 2012, a stint on the current season of Top Chef Masters and a couple James Beard nominations, but Jenn Louis’ incredible farmhouse fare need only be tasted to win you over. The chef/owner of two of… Read More →
Good Inking Ever been so scared you’ve peed in your pants? Me neither, but I’ve been close. (Did you see the Bizarre Foods episode where I almost jumped off the nuclear reactor in South Africa…but chickened out? Yikes.) Squid, like most other cephalopods, have a similar problem. These animals have a mechanism that releases a blue-black… Read More →
I ♥ Ox Heart Ox heart is lean, since it’s almost pure muscle, with very little fat and collagen. And coming in at around two pounds apiece, ox heart is offal-y large. It tastes like beef, which makes sense because oxen are cattle that have been trained as draft animals. Oxen are usually eaten after… Read More →
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and… Read More →
Hunter, Angler, Gardener, Cook Hank Shaw’s James Beard award-winning blog, Hunter Angler Gardener Cook, documents his adventures hunting, gathering and cooking with editorials and recipes that expound his admirable, back-to-nature philosophy – we need to take ownership of the food we eat by buying, hunting, foraging and consuming honest ingredients. The former line cook and… Read More →
Hot Dog! At lease several times a year the following passion play ensues. The Scene: I am with my son sitting in our seats at the Twins game at Target Field in Minneapolis. Fan: (walks up or down steps, eating a hot dog as he goes, notices us, and stops): Hey, you’re Andrew Zimmern. How do… Read More →
A.K.A. Guinea Pig My son was four years old and just wrapping up another year of preschool when Daddy came to visit the class. I walked in and a little girl began screaming, “Don’t eat Simon! He’s going to eat Simon!!!…AAARRGGGHHH!” Well, I didn’t that time. We keep this teeny little rodent as a pet,… Read More →
Road Trip Fork on the Road Andrew and Molly are on the road on this week’s Go Fork Yourself. On a three-hour car ride to Iowa, they chat about road food, cars, GPS, and where you’ll find the cleanest pit stops. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted… Read More →
A few nuggets for y’all from the Austin Food & Wine Festival: Graham Elliot always travels with a tuxedo…. T-shirt. Tim Love has the most badass tailgate set up of all time. Marcus Samuelsson is the only man on planet earth who can pull off floral-meets-camo pants. We love this man. Jason Dady‘s “Mexican street… Read More →
The Tail End I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival, where we were grilling with hundreds of people, all with their own grills. Tim demonstrated recipes for the head, I did the tail and along the way we gave folks a nice primer about grilling parts… Read More →
Eight-Legged Treats Octopus is an ingredient used in dishes across the globe, but in Korea it’s prepared it a little differently. Sannakji is made by cutting a live octopus into small pieces right before serving. Though the animal is dead, electrical impulses still in the octopus’s arms cause the pieces to wriggle around on the… Read More →
Eight-Legged Treats Octopus is an ingredient used in dishes across the globe, but in Korea it’s prepared it a little differently. Sannakji is made by cutting a live octopus into small pieces right before serving. Though the animal is dead, electrical impulses still in the octopus’s arms cause the pieces to wriggle around on the… Read More →
Inventing Better Tasting Pork Support Carl Blake’s Indiegogo campaign here. Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family-farm concept, remaking the diet of his animals… Read More →
Inventing Better Tasting Pork Support Carl Blake’s Indiegogo campaign here. Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family-farm concept, remaking the diet of his animals… Read More →
Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which… Read More →
Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which… Read More →
A Tasty Treat (No Pun Intended). A popular ingredient around the world, tongue is becoming more popular in the U.S. It is boneless, has more protein than a steak and half the fat. It’s a much healthier alternative than many other proteins. Plus, it comes in almost any variety you can think of: beef, pork, lamb… Read More →
A Tasty Treat (No Pun Intended). A popular ingredient around the world, tongue is becoming more popular in the U.S. It is boneless, has more protein than a steak and half the fat. It’s a much healthier alternative than many other proteins. Plus, it comes in almost any variety you can think of: beef, pork, lamb… Read More →
Poo-poo Platter A dung beetle walks into a bar. “Pardon me,” he says to the bartender. “Is this stool taken?” Dung beetles don’t look in a refrigerator when they’re hungry, they simply trail a big animal until it goes number two. Then, dinner is served. Dung beetles are a popular snack in rural Laos and… Read More →
Poo-poo Platter A dung beetle walks into a bar. “Pardon me,” he says to the bartender. “Is this stool taken?” Dung beetles don’t look in a refrigerator when they’re hungry, they simply trail a big animal until it goes number two. Then, dinner is served. Dung beetles are a popular snack in rural Laos and… Read More →
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
