Heritage Hog Renaissance As the founder of the pork-centric culinary competition Cochon 555, Brady Lowe is on a mission to remind us what true pork tastes like. In each of the 10 cities on the annual tour, Cochon 555 showcases five chefs, five heritage breed pigs and five winemakers to promote breed diversity and whole animal… Read More →
Homemade Paleo Ketchup By Melissa Joulwan More than 650 million bottles of Heinz Ketchup are sold around the world each year. But not to you and me, my friends, because most big-name ketchup brands include the always-suspect “natural flavoring,” along with xantham gum, corn syrup, and high fructose corn syrup. Bet you didn’t know that… Read More →
#JBFA Every year a new crop of Bizarre Foods alums win Journalism and Media awards. This year Tim Byres led the charge for his book Smoke. Buy it. It’s a great one. Amy Thielen is loved by all, she cleaned up this year and her son Hank and husband Aaron were by her side all weekend.… Read More →
Congratulations JBF Award Winners! I had a fantastic weekend at 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 2, at Gotham Hall in New York City, during a… Read More →
Another Austin Food & Wine has come and gone, and I for one can’t wait for 2015. One of the most fun, intimate festivals in the country. Without further ado, some of the best moments (and one sort of ugly one) from this year’s party: 1. Paul Qui has confirmed for me that the Next Big Food Trend… Read More →
Madtown Recommendations By Molly Mogren Wisconsin’s capital city is also its biggest college town. While Badgers are known to party hard, this hippy-dippy town also offers up amazing ethnic restaurants, classic German bars and locally-driven fine dining. Without further ado… The Classics Tornado Steak House An old-school steak house serving up classic cuts (T-bones, ribeyes… Read More →
Congrats to the Nominees! Yesterday, the James Beard Foundation announced the finalists for the 2014 JBF awards. Congratulations to all of the nominees, what a talented pool of culinary greatness. If you didn’t catch the nominee announcement, the full list is below. The winners for the Book, Broadcast and Journalism Awards will be announced at… Read More →
The Holy City Charleston is one of the oldest cities in America. While the food scene in Charleston is filled with innovators and food-forward thinkers, you can always taste the Southern roots and history in its cuisine. From incredible fresh seafood to mouth-watering barbecue to classic Southern dishes with a modern twist, you really can’t… Read More →
A Few Latin Favorites Miami’s population has seen a radical shift in recent years. With an influx of Caribbean, Central American, South American, and other Latino communities in the city, it’s become the unofficial capital of the Latin world. You should expect in a city where nearly 70 percent of the population is Latin American… Read More →
One Good Dish New York Times columnist and author of A Platter of Figs and Heart of the Artichoke, David Tanis sits down to talk with us about his latest cookbook, working for Alice Waters and encouraging cooks to get back in the kitchen. The recently released One Good Dish is a compilation of simple,… Read More →
L.A. Recommendations From Michelin-starred fine dining to Korean barbecue and taco food trucks, Los Angeles has one of the most exciting and diverse food scenes in the country. Here’s a snapshot of my favorite L.A. eateries and hotels – there are probably a hundred more that should be on the list, but I’m only vouching… Read More →
Incendiary Chinese Cuisine Many consider Peter Chang to be the greatest Chinese chef cooking in America, and he has a devoted legion of followers to prove it. Chang’s food-obsessed groupies, who’ve spent years chasing the peripatetic chef across the country, are finally at peace now that he’s settled down in Virginia. At Peter Chang’s China Cafe you’ll… Read More →
Discovering Culinary Extremes An author, prolific poet, teacher and staff writer for The New Yorker, Dana Goodyear is one of the most authoritative voices in food journalism today. In her new book, Anything That Moves, Goodyear explores the remaking of America’s modern food culture, following intrepid eaters and chefs to the margins of the culinary world. Below,… Read More →
Stellar Spiced Orange Duck By Andrew Zimmern When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at any of the half dozen amazing Czech and Eastern European restaurants that helped define the Yorkville neighborhood of Manhattan for generations. Those days are gone: The… Read More →
Mmm…Blood In many cultures, blood consumption plays an important role in a healthy lifestyle. Enthusiasts say the red stuff keeps you strong, and can even warm you up on a cool day. Chug a glass of blood and your body temperature will indeed rise a few degrees–seriously! Overcoming the psychological hurdles (not to mention the… Read More →
Redefining Haute Cuisine in Paris Chicago-born chef Daniel Rose has made a big impression on Paris’ dining scene with his insanely popular restaurant Spring. Considered part of the bistronomy movement in Paris – where chefs have ditched the Michelin institution, ornate decor and 5-dollar-sign prices for bistros with high-quality food that won’t break the bank… Read More →
A Tough Reservation, But Totally Worth It. After culinary school, French chef Gregory Marchand honed his skills in New York, Hong Kong and Spain. A few years ago, he returned to his homeland and opened Frenchie (a nickname he earned while staging at Jamie Oliver’s Fifteen in London) in an out-of-the-way alley in the second… 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 →
Exploring the World Through Food Naomi Duguid is a culinary anthropologist, translating her cultural encounters abroad into stories, photographic essays and recipes for the adventurous cook. A writer, photographer, traveler and cook, Naomi has co-authored six award-winning books including Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia and Beyond the Great Wall: Recipes and Stories from… Read More →
Wine Drink This Andrew is back at Food Works HQ to discuss the Hamptons with Molly. He shares stories from the James Beard Chefs & Champagne event including how his dad almost got into a fistfight. Then, James Beard award-winning writer Dara Moskowitz Grumdahl joins Molly to talk about wine. Find out more about Dara:… Read More →
Advocate for Healthy Kids Already an accomplished cookbook author and entrepreneur, Sally Sampson decided she wanted to address obesity by inspiring kids to cook and eat real food. In 2010, she launched ChopChop, a nonprofit quarterly magazine that features nutritious recipes, as well as food-related fun facts and games, and in 2013 ChopChop was named Publication of… Read More →
Obsessed With Cheese Laura Werlin is the country’s foremost expert on cheese. She’s written six cheese-centric books, including the James Beard award-winning All-American Cheese and Wine Book, is the president of the American Cheese Education Foundation and a teacher at The Cheese School of San Francisco. Laura explains why the U.S. is the most exciting… 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 →
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 →
Salty Umami Elegance For 20 years, I’ve made a hot miso sauce by beating egg yolks, miso, sugar, dashi, soy and a few secret ingredients in a double boiler. It’s my go-to sauce for grilled meats and fish—I love the salty umami elegance of it. But why it took me so long to figure out… 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 →
