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Go Fork Yourself: Italian Cuisine

Italian Cuisine Buon Appetito! This week Andrew and Molly talk about Anthony Bourdain’s potty mouth, the new food and travel shows coming to your TV, and why America loves Italian food (and why Molly’s not on board). Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew &…  Read More →

Go Fork Yourself: Munich

Munich In München steht ein Hofbräuhaus An update on the IKEA meatball scandal, the end of cupcakes and a food-lovers guide to Munich. All of this and more on this week’s Go Fork Yourself. Read more about Carl Blake and his better-tasting pork here. Go to his Indiegogo site here. For Andrew’s Munich recommendations, go…  Read More →

Go Fork Yourself: Munich

Munich In München steht ein Hofbräuhaus An update on the IKEA meatball scandal, the end of cupcakes and a food-lovers guide to Munich. All of this and more on this week’s Go Fork Yourself. Read more about Carl Blake and his better-tasting pork here. Go to his Indiegogo site here. For Andrew’s Munich recommendations, go…  Read More →

Spring

Paris’ Most Sought After Reservation Scoring a reservation at chef Daniel Rose’s Spring is the stuff serious food lovers build a trip around (hundreds of reservation requests pour in daily, and the restaurant has a mere 28 seats – if you didn’t plan months in advance, call in the afternoon for the night’s cancellations). Located…  Read More →

Spring

Paris’ Most Sought After Reservation Scoring a reservation at chef Daniel Rose’s Spring is the stuff serious food lovers build a trip around (hundreds of reservation requests pour in daily, and the restaurant has a mere 28 seats – if you didn’t plan months in advance, call in the afternoon for the night’s cancellations). Located…  Read More →

Lidia’s Vermicelli with Red Clam Sauce

Vermicelli con le Vongole Salsa Rossa By Lidia Bastianich Pasta with clam sauce is my grandchildren’s favorite, and I get no greater enjoyment than watching them slurp down the pasta with the juicy clam sauce. Vermicelli, a type of very thin spaghetti, cooks as quickly as the clams do, so have your ingredients ready and…  Read More →

Go Fork Yourself: Be My Valentine

Be My Valentine With Love, Go Fork Yourself Queens. Super Bowl. Valentine’s Day. Patent trolls. Anderson Cooper. We cover it all on this week’s Go Fork Yourself. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call the Go Fork Yourself Hotline at 612-246-4582. Please…  Read More →

Go Fork Yourself: Be My Valentine

Be My Valentine With Love, Go Fork Yourself Queens. Super Bowl. Valentine’s Day. Patent trolls. Anderson Cooper. We cover it all on this week’s Go Fork Yourself. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call the Go Fork Yourself Hotline at 612-246-4582. Please…  Read More →

Super Bowl XLVII

A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the…  Read More →

Super Bowl XLVII

A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the…  Read More →

April Bloomfield’s Roasted Veal Shanks

A Simple Dish With Deep Flavor by April Bloomfield This recipe is inspired by a trip I took to Florida with Fergus [Henderson] where we got to eat lunch cooked by Marcella Hazan. She made the most delicious spinach pappardelle with ragu and then these wonderful veal shanks. These are the ones that I recreate in…  Read More →

I’m Back and There’s a Ton to Talk About

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’m Back and There’s a Ton to Talk About

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 →

5 Qs: Debi Mazar & Gabriele Corcos

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 →

5 Qs: Debi Mazar & Gabriele Corcos

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 →