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 →
Honest Northwestern Cuisine Chef Jenn Louis and her husband, David Welch, opened Lincoln on North Williams in 2008, with a focus on simple, ingredient-driven cuisine. Her ever-changing menu is full of made-from-scratch specialties that highlight seasonal produce from the Pacific Northwest, most of which comes from local farms and purveyors. On my visit to Lincoln,… Read More →
Psst! I’ll let you in on a little secret. I’m going to be on HLN‘s My City, My Secret on June 20, 22 & 23 sharing my favorite secret destinations in St. Paul, Minn. You have multiple chances to catch the show (or set your DVR): Thursday, June 20 at 2 p.m. & 5 p.m.… Read More →
An Early-Summer Treat By Andrew Zimmern This easy, homey dessert pairs the quintessential early-summer combo of sweet strawberries and tart rhubarb with a nutty, buttery, cookie-like topping.
Rocky Mountain High Food & Wine‘s Classic in Aspen is one of the best food events on the planet. It’s always a blast to hang out with my chef friends and eat insanely good food all weekend. Here are my recipes from Saturday’s ‘Dim Sum at Home’ demonstration: Hand-Pulled Noodles Two Ways: Hot with Braised Beef… Read More →
Hand-Pulled Noodles with Extra Heat My friend Yu Bo sent me the recipe for this sweet aromatic soy sauce. The spices can be varied, many Sichuanese cooks would include licorice root (gan cao) and dried “sand ginger” (shan nai), but I like it with star anise and extra heat. I usually make a batch of… Read More →
The Perfect Asian Bowl By Andrew Zimmern My friend Jason Wang of Xi’an Famous Foods taught me to make these hand-pulled noodles the way that his dad David Shi taught him. They are simply perfect. I put them in beef soup with short rib or brisket and season them simply with scallions and a drizzle… Read More →
Father’s Day To all of the Dads Happy Father’s Day from Go Fork Yourself! Andrew and Molly talk about picky eaters, surprise babies, and their dads. Plus, a preview of the Food & Wine Classic in Aspen. Find out more about what we covered in this week’s Go Fork Yourself: Adventurous Eaters’ Food Habits Tied To Genes, Upbringing… 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 →
Bizarre, Books & Butter I stopped by HuffPost Live this week to chat with host Caitlyn Becker about the upcoming season of Bizarre Foods America, my new book Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods, and I explain why 99 percent of food shows are crap. If video does not appear, please refresh page.
What’s Cookin’? I joined Hoda Kotb and Kathie Lee Gifford in the Today show Kitchen for their segment, What’s Cookin’? We made one of my favorite low-country dishes–soused shrimp with sweet corn. Get the recipe here. If video does not appear, please refresh page.
Flavors of the Yucatan By Andrew Zimmern This bright, citrusy salsa is made with fresh tomatillos rather than tomatoes to give it a tangy, piquant flavor profile often found in Yucatan cuisine. This salsa makes a great (and healthy!) dip all on its own, served with tortilla chips and fresh veggies such as red pepper… Read More →
Where everything is made from scratch. An unassuming Korean restaurant in San Francisco’s Inner Richmond neighborhood, To Hyang is the stuff of legend. The authentic, flavorful Korean grandma food is unrivaled, with Hwa-Soon Im cooking her home-style food behind a small stove using her own fermented bean pastes and pickles. I don’t know anyone else… Read More →
A Riff on Carbonara By Andrew Zimmern In this version of spaghettini carbonara, I add fresh herbs, peppery arugula and eggs fried in nutty browned butter. It doesn’t have the same creamy quality of a traditional carbonara, but the browned butter and pancetta give the dish an equally satisfying richness that pairs well with fragrant… Read More →
Doughnuts Out of Control Happy National Doughnut Day! This week on Go Fork Yourself, we discuss all things doughnut including the treat sweeping the nation–the cronut. Andrew and Molly also talk about a new alternative to Yelp that might be the answer to the crowd-sourcing issue called Nara. Update: Pui did bring us doughnuts after… Read More →
The Man Behind the World’s Best Burger Josh Capon, the executive chef and partner of New York City’s Lure Fishbar, B&B Winepub and El Toro Blanco, talks about the importance of consistency and quality in the restaurant biz, how to make a great burger and his favorite Manhattan eats. AndrewZimmern.com: You’ve worked in several esteemed kitchens… Read More →
Hee-Haw From their big teeth to their stringy tails, little about a donkey looks appetizing to the American palate. In ancient Athens, only the poor would stoop to eating such a thing. At the turn of the 19th century, a Maltese food shortage caused starving residents to consume the protein out of necessity. As it… Read More →
Modern Italian Cuisine The emblem of the Roman Empire and an acronym for Senatus Populusque Romanus, SPQR roughly translates to “The People and Senate of Rome.” At SPQR, executive chef Matthew Accarrino takes traditional, rustic recipes inspired by ancient Italy and reinvigorates them with 21st century flavors and techniques. Smaller plates such as the chicken liver… Read More →
A Classic Chilled Soup By Andrew Zimmern I add Worcestershire sauce, Tabasco and fresh herbs to this gazpacho, giving extra layers of flavor to the classic summer soup. This gazpacho recipe is popular in my house, during the warm weather months I always have a pitcher of this addictive soup on hand in the fridge.… Read More →
Tess Rafferty Recipes for Disaster We welcome comedian, author, home cook (and Molly’s girl crush) Tess Rafferty on this week’s Go Fork Yourself. They discuss luxury grocery stores, where to eat in L.A., and why you don’t bring a store-bought pie to the Rafferty house. Plus, Andrew and Molly come up with a new job for Minnesota… Read More →
Sweet & Tangy By Mindy Fox Raisins, lime, and honey create a sweet-tangy chutney flavor that plays nicely with the curry in this Indian-inspired salad. Whether under a tree in the park or around the table in cooler months, I love to serve this dish picnic-style, with good crackers and little gourmet bites from a… Read More →
Perfect Picnic Food By Mindy Fox Homemade tabbouleh, especially when heavy on the lemon and herbs, has an extraordinarily fresh and vibrant quality that is lacking in most store-bought versions. Though the bulgur requires some time to soak, by the time you’re finished chopping up the herbs and vegetables, the salad is tossed together in… Read More →
Celebrating a Time-Honored Classic Mindy Fox, cookbook author, food writer and food editor at La Cucina Italiana magazine, shares her tips for the perfectly roasted chicken, ways to reinvent the iconic dish and her favorite picnic-ready recipes. AndrewZimmern.com: As the food editor of La Cucina Italiana and author of several cookbooks, you obviously have a… Read More →
Test 1, 2, 3 During a photo shoot for Babson College in downtown Minneapolis, I stopped by my food truck, AZ Canteen, to work on a new item coming to the menu. Chef Asher Miller shows us how to make AZ Canteen’s spicy peanut sesame noodles. To see where you can find the food truck… Read More →
A Moroccan-Inspired Grill By Andrew Zimmern Shish kebabs are one of my favorite things to grill. They’re easy to prepare and are perfect for feeding crowds. The key to flavorful, juicy morsels of meat is in the marinating: the longer the better. I love to serve these kebabs with a Chermoula pilaf, which has a… Read More →
Boston’s Best Tapas Chef/owner Ken Oringer and chef Jamie Bissonnette, the duo behind the much-lauded Coppa, serve inspired Spanish fare at Toro, one of Boston’s most sought after tables. Located in the city’s historic South End neighborhood, the pint-size restaurant serves traditional and contemporary Barcelona-style tapas in a cozy, dimly-lit dining room with exposed brick… Read More →
My Version of a Thai Menu Staple By Andrew Zimmern This spicy, savory Asian grilled beef salad is pushed over the top by addictively delicious fried potato crisps. It’s an easy, ultra-flavorful summertime meal.
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 →
Alternatives for the Grill Step away from the traditional burgers and brats, and celebrate the unofficial start of summer with one of these recipes. Grilled lamb is a favorite in my family, it reminds me of little taverns all over Sardinia that serve perfectly charred, herb-infused lamb lollipops. Or get adventurous and try the rich… Read More →
With fried garlic, ginger vinaigrette & chili jam By Harold Dieterle
