Salty, Spicy, Tangy Goodness One night at his eponymous Brooklyn restaurant, former Top Chef contestant Dale Talde tasked his cooks with replicating the Americanized version of kung pao that they all jones for after grueling double kitchen shifts. When nothing but a hit of salty, spicy, tangy goodness will do, this should be your go-to… Read More →
Fried & True Who thought a Jewish girl from Argentina could produce one of the best takes on an American favorite? But Michy—as everyone affectionately refers to beloved Miami restaurateur Michelle Bernstein—does exactly that. On summer Wednesdays she serves an incredible all-you-can-eat fried chicken buffet—the chicken gilded with an impossibly crisp coating—that calls to mind… Read More →
Fed Up with Stephanie Soechtig With Added Sugar Andrew & Molly are joined by Stephanie Soechtig, the director of the documentary Fed Up. They discuss the misinformation surrounding food and health, the importance of making a change, and what we can do to stop the epidemic. Plus, their last-minute thoughts before Molly’s wedding and the closing of Union… Read More →
Redefining Scandinavian Cooking A former Navy Officer who opted for a chef’s life, Paul Berglund has made a name for himself as the executive chef of Minneapolis’ Bachelor Farmer, where he’s cooking trend-setting modernist Nordic cuisine. We talk with Berglund about the resurgence of Scandinavian food, taking risks and note-worthy chefs in the Twin Cities.… Read More →
The Ultimate American Waffles By Jeni Britton Bauer Trust me when I say that these are the ultimate American waffles. The batter is put together the night before and it gets really airy overnight. The results are fantastic: crispy outside, light and a bit chewy inside, with a warm, yeasty flavor. I love these for breakfast… Read More →
Minnesota Food Truck Fair It’s that time of year again, so get out of the house, soak up some rays and head to the Minnesota Food Truck Fair in Uptown for great food and live music. Now in its third year, they’ve really expanded the festival with dozens of trucks offering cuisines from all over… Read More →
Ten Years of Great Burgers Big respect and huge congrats to Shake Shack for a decade of serving up fantastic food. I had a blast serving my AZ Cabrito Butter Burger to all of the wonderful folks in Madison Square Park. The celebration went all week with burgers from Daniel Boulud, David Chang, Daniel Humm,… Read More →
Kombucha Revolution By Stephen Lee As delicious as it is healing, this infused kombucha combines the refreshing flavor of fresh lemon juice with the calming properties of lavender. The flavor is unique and beautiful—sweet with floral notes. Recipe from Stephen Lee’s new cookbook, Kombucha Revolution. Order your copy here.
Gluten with Elissa Altman The Gluten Episode We discuss all things gluten on this week’s Go Fork Yourself. Along with Elissa Altman of Poor Man’s Feast, Andrew & Molly work their way through the problems of the gluten-free label. Elissa also shares her advice for food writers and talks about her upcoming book. Watch: Pedestrian Question- What is… Read More →
Bitter is the new black: exploring the fourth taste. By Andrew Zimmern A recipe from my cooking demonstration at the 2014 Food & Wine Classic in Aspen.
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 →
A Guide to Choosing the Right Knives My Go Fork Yourself co-host Molly Mogren is currently in the market for some new knives. And since I am a knife freak, she asked me which three knives are must-haves in every kitchen. In typical fashion, I couldn’t keep it to just three… but I tried my… Read More →
A Simple Eggy Pancake By Andrew Zimmern This pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. It’s a weekend breakfast family treat my grandmother taught my mom to make when she married my dad. I used to… Read More →
GMOs with Dr. Scott Fahrenkrug Genetic Engineering Andrew & Molly are joined by GMO-expert Dr. Scott Fahrenkrug of Recombinetics to discuss the hot-button topic of genetic modification. Plus, Andrew shares his tips for incorporating bull testicles into your diet and what to do with all of that lemon zest. Read: Engineered salmon may be a tough… Read More →
Bold, Juicy Vietnamese-Flavored Pork Burger By Andrew Zimmern While I love a good ol’ traditional beef burger, this pork burger packed with Vietnamese flavors is a worthy alternative. The fragrant herbs, sweet-and-spicy dipping sauce, and pickled carrots and daikon radish adds a fresh, tangy component that’s perfect on a hot day.
Four Burger Chains That Get it Right I love easy meals on a hot summer day. Between road trips, days on the water, shuttling the kids between summer camps and sports, stopping for a quick burger is the most practical and the MOST APPEALING option. Just because you’re eating quick-service grub doesn’t mean you have… Read More →
The Best Cabrito Burger By Andrew Zimmern Americans need to eat more alternative proteins—it’s healthier and better for our planet, plus it’s economically and culturally sustainable. This recipe is inspired by the goat butter burger we serve on my food truck. I might be biased, but that burger is one of the best things I’ve… Read More →
Lend a Helping Hand On the Minnesota episode of Bizarre Foods, I stop by a small smokehouse near Lake Superior in Knife River, Minn. Russ Kendall’s Smokehouse serves up some of the best smoked whitefish I’ve ever had. Whenever I visit the North Shore, I stop at Kendall’s on the way. Open since the 1920s, the smokehouse… Read More →
Up Your Burger Game The hamburger is a cultural constant in this country, the most iconic of American foods that defines us in many ways. It’s proletariat, it’s a kids meal, it’s high-end luxury food. And it’s one of my favorite things to eat. Now that summer is in full swing, it’s time to perfect… Read More →
NFL Perks & Challenging the 70/30 Rule By Andrew Zimmern Local scribes and pundits have gone all “WHAT?!?!?!?” on their social streams expressing outrage that the NFL requested a massive perk list before awarding the 2018 Super Bowl to Minneapolis. All for free. That’s like crying fire after you passed around the gasoline and matches, for… Read More →
Jenny Buccos & ProjectExplorer Global Awareness ProjectExplorer.org creator Jenny Buccos joins Andrew & Molly to talk travel, education, and bringing the world closer together. Plus, Andrew gets mad about the word “authenticity” and Molly goes DIY. Read: Make an Awesome Outdoor Bench for $80 (Hey Eleanor) Watch: ProjectExplorer.org at 10: Inspiration, Innovation, and Impact (ProjectExplorer.org) Donate:… 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 →
Eat Clean. Live Loud. Melissa Joulwan is a badass. A retired Texas Rollergirl, Mel J has a serious thing for friendly competition, the band Social Disortion and cooking up a storm. In 2008, she launched her blog, Clothes Make the Girl, which kinda started out as a lifestyle/style site and eventually became one of the… Read More →
Fall-Off-The-Bone Pork Ribs By Melissa Joulwan Want to be a kitchen wizard (while doing minimal work)? Of course you do! Thanks to succulent pork, good spices, and a slow cooker, this recipe results in fall-off-the-bone-if-you-look-at-them-askance ribs that are infused with the complex and comforting flavors of Chinese five-spice powder. The kicker? Your time investment is… Read More →
Where to Eat at Minnesota’s #1 Attraction By Molly Mogren We’re the land of 10,000 lakes, the birthplace of Prince and Bob Dylan, home to the Boundary Waters and some of the best live music and theater in the country. And yet, our number one tourist attraction is a mall. Don’t get me wrong, I… Read More →
Pickled Fried Fish By Andrew Zimmern I love escabeche and so does the rest of the world. But Americans don’t adore it the same way. It’s like our relationship with soccer: We get it, and when we try it we love it, but it’s a new passion. Around the world, the oilier and fishier, the… Read More →
Alton Brown “If I can entertain you, I can infect you.” On this special episode of Go Fork Yourself, Andrew has a conversation with Alton Brown about challenges in the food entertainment industry, obsession, and finding purpose. Listen: Be sure to check out Alton’s interview of Andrew on The Alton Browncast. Watch: MakeItOK.org “Silent Bubble” Questions We want to… Read More →
The Alton Browncast: Andrew Zimmern My Chat with Alton On my last visit to L.A., I stopped to visit my friend, Alton Brown. We sat down in his trailer outside of the Cutthroat Kitchen studio to record back-to-back podcasts. First, Alton interviewed me for The Alton Browncast. We talk storytelling, giving back, and addiction & recovery. Take… Read More →
Seasonal & Spontaneous By David Kinch “Strawberries and cucumber are the base ingredients, while corn whiskey and Pimm’s No. 1 Cup are there to elevate the sweetness of the strawberries and the soft, crunchy texture of the cucumber. The result, while unusual, is a crisp and refreshing kicker.” – Jeff Bareilles, Beverage Director at Manresa
Genius Culinary Innovation David Kinch, chef/proprietor of Manresa in Los Gatos, California, creates some of the most exciting food in America. After working in Europe, Japan and New York, the James Beard award-winning chef moved to the West Coast and opened his flagship restaurant in 2002. Four years later, Kinch famously entered into a partnership… Read More →
