The Votes Are In! Hosted by yours truly and an expert panel of 43 in-the-know culinary experts, the 2015 Munchies: People’s Choice Food Awards recognize the best-of-the-best in the food biz. After more than five weeks of competition and hundreds of thousands of votes, Tablespoon.com reveals the 2015 winners in 20 different categories, from terrific tastemakers to top food… Read More →
Simon Majumdar Fed, White & Blue Simon Majumdar, author and Food Network stalwart, talks about the importance of breaking bread, how he got to where he is today, and his journey to create his new American family. Discover: SimonMajumdar.com Read: Fed, White and Blue by Simon Majumdar Adopt: Warren! Find out more about him on Hey… Read More →
Easter Menu Inspiration Easter is just around the corner, so I’ve rounded up a few of my favorite recipes for the spring holiday. Need to feed a crowd of hungry relatives? Try the fresh ham with Madeira-cider glaze or the wine-braised lamb shoulder—both make for lovely centerpiece roasts. Or stick with a few French classics… Read More →
Fresh Ham with Madeira-Cider Glaze By Andrew Zimmern This year instead of a cured and smoked ham, why not try a fresh ham? Fresh ham is butcher speak for an uncured rear pork leg. This cut of pork makes a beautiful mild roast, perfect for entertaining large groups. The marbling that is particular to this… Read More →
Big Gay Ice Cream Returns Most Likely To… Bryan Petroff and Doug Quint of Big Gay Ice Cream join Andrew and Molly to talk about their new book, their “business plan,” and who has the best hair in food. PreOrder: Big Gay Ice Cream Book by Bryan Petroff & Doug Quint Listen: Check out @bethkgibbs on… Read More →
Food Forward Future of Food What Andrew learned at South By Southwest, why great chefs go under the radar, and why not all restaurants are created equal when it comes to restaurant reviews. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call… Read More →
Leah Cohen Pig & Khao Chef Leah Cohen of Pig & Khao and Top Chef talks about life after being on television, ethnicity and authenticity, and New York’s “cool club.” Find: Leah Cohen on Twitter, @chefleahcohen Read: Go to the Grand Canyon Now! (Hey Eleanor!) Questions We want to include your listener questions in upcoming podcasts. If… Read More →
Stephanie March Just Start Stephanie March, senior Food & Dining editor of Mpls St Paul Magazine, joins us this week to talk about the restaurant review process, how to get an awesome food job, and why there were no women on the cover of “The Best Restaurants” issue. Questions We want to include your listener… Read More →
VOTE NOW! I’m happy to announce that The Munchies: People’s Choice Food Awards is back for its fourth year, honoring 100 of the top food experiences in America, along with Dan Barber as the inaugural Inspirational Food Thought Leader. The public can vote for nominees from across the country, chosen by an expert panel of… Read More →
Fine Dining in America Fine Dining in America Andrew and Molly talk about the state of fine dining in America and how we are approaching the fine dining experience. Plus, Andrew shares from favorite stories from the South Beach Wine & Food Festival weekend, and they both give advice on shopping for new kitchenware. See:… Read More →
Minneapolis’ Young Chef in the Spotlight Mike DeCamp, the incredibly talented and creative chef de cuisine at Minneapolis’ award winning La Belle Vie, just announced he’s leaving his longtime mentor Tim McKee to open a new restaurant with Jester Concepts (the team behind Borough and Coup d’etat). They’ll be taking over Hotel Ivy’s first floor restaurant, formerly Porter &… Read More →
Tim Ferriss Learning Curve A throwback to one of our favorite interviews with friend of the show, Tim Ferriss. Tim talks about rapid learning, his approach to food and why hunting was an important experience for him. Listen: Andrew Zimmern on Simple Cooking Tricks, Developing TV, and Addiction (The Tim Ferriss Show) Questions We want to include… Read More →
Muffuletta Sandwich By Andrew Zimmern The muffuletta is a classic New Orleans sandwich, layered with a few different cured meats, provolone and a tangy olive and tomato relish that soaks into the crusty bread. It’s traditionally made with a two-foot wide round bread, sliced in half at the waist and filled. It is then wrapped… Read More →
A Love Letter to Food With Love, Go Fork Yourself We celebrate the season of love by letting our crushes know how we really feel. Andrew, Molly and many of our food-loving friends like Lidia Bastianich, Hugh Acheson and Dana Cowin pour their hearts out on this special Valentine’s Day episode of Go Fork Yourself.… Read More →
Paul Kahan “Our Focus is Hospitality” Chef Paul Kahan talks about the restaurant business, the importance of hospitality and why he finds the time to be a mentor to his staff. Plus Andrew and Molly discuss their major gripe with restaurant reviews. Questions We want to include your listener questions in upcoming podcasts. If you… Read More →
Molly’s Honeymoon Down Under Molly returns from her honeymoon with travel tips and tricks for visiting Austrailia and New Zealand. Andrew adds in his favorite places down under. Plus, Andrew shares his opinion of a controversial restaurant review. Read: 12 Things You Should Probably Know Before Going to New Zealand (Hey Eleanor!) Read: Review: Spoon & Stable… Read More →
New England Clam Chowder By Andrew Zimmern This classic chowder is rich, creamy and filled with fresh cherrystone clams. It’s a meal in a bowl that’s perfect for feeding a crowd.
What’s Next? Welcome to 2015 Andrew goes solo on this week’s episode of Go Fork Yourself. He talks about his prediction for the next big trend of 2015, where to eat in 2015, and what he’s listening to right now. Read: Restaurant Eliminates Tips, Gives Employees $35,000 a Year (Eater) Read: The National Eater 38: Where to Eat… Read More →
Andrew’s Kitchen Tips Advice from a Pro Some of Andrew’s best cooking advice from over the years, from how to cook the most flavorful shrimp to how to properly season a cast-iron skillet. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call… Read More →
Best of 2014: Part 2 Best of 2014 To celebrate the end of a great year, here is part two of our Best of 2014 episodes. One of our favorite interviews from 2014, Andrew sat down with Alton Brown in his trailer on the Cutthroat Kitchen lot to have a very honest and personal conversation… Read More →
Best of 2014: Part 1 Best of 2014 It’s part one of our favorite moments from 2014! Michael Symon talks about his hometown, Cleveland. Kevin Pang shares his insight into food journalism. Andrew’s son, Noah asks Molly the important questions. Lidia Bastianich tells us about how she has seen the food world change. And Guy… Read More →
Holiday Gift Guide 2014 Happy Holidays! Andrew & Molly share their favorite gift ideas for the food and travel lovers in your life. Plus, Molly’s bathroom prank and they give the Icarus Award to a man claiming to have cured alcoholism. Molly’s Gift Guides Food Nerd Edition>>> Book Worm & Movie Buff Edition>>> Watch: Icarus Award… Read More →
Marcus Off Duty In Marcus Off Duty, chef, award-winning author and TV host Marcus Samuelsson steps out of the restaurant and into his home kitchen, where he teaches readers to cook global, flavorful and approachable recipes. It’s a beautiful book, filled with funky illustrations, stories, personalized playlists, and his tips and tricks for tackling ethnic… Read More →
Danielle Walker Against All Grain Paleo author Danielle Walker explains how changing her diet saved her life, and they discuss why cooking is a spiritual experience. Plus, Molly shares her Pumpkin Pie story and Andrew tells us all about sous vide cooking. Try Danielle’s Peruvian-Style Chicken>>> Check Out: All things Danielle Walker (AgainstAllGrain.com) See: Molly’s Kitchen Snafu… Read More →
Taste of the NFL founder Wayne Kostroski was recently honored with the Pedestal Award at this year’s Legends Invitational. The award recognizes former NFL players who are committed to giving back to their communities through philanthropic efforts. Kostroski, who was also the James Beard Humanitarian of the Year in 2010, is passionate about raising awareness… Read More →
Francis Mallmann Mallmann on Fire Argentine chef Francis Mallmann joins Andrew & Molly to talk about his new book Mallmann on Fire and why we are returning to cooking outdoors. Plus, Molly makes a confession for Andrew. Watch: I MIGHT Boycott Bath & Body Works RANT! Check Out: Francis Mallmann on Instagram (@francismallmann) Questions We want to include… Read More →
Kazakhstan Novembruary We get a behind-the-scenes take at what’s coming up on Bizarre Foods when Andrew calls in from Kazakhstan. Andrew & Molly discuss horse meat, misleading shrimp, and advice for your Thanksgiving meal. Read: What’s fishy about your shrimp? (CNN) Recipes: Thanksgiving Recipes This episode is sponsored by: For a free trial and 10 percent off, visit squarespace.com,… Read More →
IKandy Awkward Encounters Andrew calls in from Vietnam to chat with Molly about restaurant openings, mayo lawsuits, and food textures. Plus, Andrew makes a new friend. Read: Hellmann’s Maker Sues Company Over Its Just Mayo Substitute Mayonnaise (New York Times) Watch: Ladyfriend fundraises for HUGE Theater’s Improvathon. Donate>>> This episode is sponsored by: Find out how to get… Read More →
Roast Crown of Goose By Giana & Clovisse Ferguson Goose will always be a celebration dish – the bird itself is large and its meat is very rich, so it lends itself to feeding a big table full of family. The reason for removing the legs is that they always overcook and dry out; here… Read More →
Oxtail with Bread Dumplings This is a rich and hearty dish – the juices from the oxtail make the gravy unique and if there is any left after your dinner on day one, you can certainly make a soup the following day when the richness will have done that wonderful ‘next day’ thing. Recipe from Gubbeen… Read More →
