Let’s Play Hockey!
Go Wild! I had the honor of kicking off a Minnesota Wild game on April 11, 2013. It was a blast.
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Georgia Pellegrini’s Wild Garlic Soup
It’s Wild Garlic Season By Georgia Pellegrini Wild garlic has four and half times more sulfur compounds than common garlic, which means it is intensely good for you, offering all kinds of antibacterial and antiviral properties. It is considered one of the most versatile plants on earth and has been used for thousands of years… Read More →
5 Questions: Georgia Pellegrini
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 →
5 Questions: Georgia Pellegrini
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 →
Bizarre Bites: Tongue
A Tasty Treat (No Pun Intended). A popular ingredient around the world, tongue is becoming more popular in the U.S. It is boneless, has more protein than a steak and half the fat. It’s a much healthier alternative than many other proteins. Plus, it comes in almost any variety you can think of: beef, pork, lamb… Read More →
Bizarre Bites: Tongue
A Tasty Treat (No Pun Intended). A popular ingredient around the world, tongue is becoming more popular in the U.S. It is boneless, has more protein than a steak and half the fat. It’s a much healthier alternative than many other proteins. Plus, it comes in almost any variety you can think of: beef, pork, lamb… Read More →
Sushi Saito
Dine With the World’s Greatest Sushi Chef By Bob & Sue Many knowledgeable Japanese believe Takashi Saito is now the greatest sushi chef in the world. With only seven seats and located inside a car park, Saito delivers a stunning menu using smaller cuts of the highest quality fish, specially textured rice, and the proper… Read More →
Sushi Saito
Dine With the World’s Greatest Sushi Chef By Bob & Sue Many knowledgeable Japanese believe Takashi Saito is now the greatest sushi chef in the world. With only seven seats and located inside a car park, Saito delivers a stunning menu using smaller cuts of the highest quality fish, specially textured rice, and the proper… Read More →
Vitello Tonnato
Bring on the warm weather. Nothing says hello to the warm-weather months like cool food. Vitello Tonnato, or cold, sliced veal, is an Italian classic and although it’s traditionally served with veal top round, I like it even better with calf tongue. The acidity and salinity of the sauce is perfect with the rich tongue.… Read More →
In Love With Austin
The world’s live music capital has a gourmet side. Austin’s quirky vibe and come-as-you-are attitude seems to attract a lot of creative talent, especially when it comes to food. From barbecue and tacos to food trailers and world-class Japanese restaurants, the Texas capital has a place for everyone. Here are just a few reasons I… Read More →
In Love With Austin
The world’s live music capital has a gourmet side. Austin’s quirky vibe and come-as-you-are attitude seems to attract a lot of creative talent, especially when it comes to food. From barbecue and tacos to food trailers and world-class Japanese restaurants, the Texas capital has a place for everyone. Here are just a few reasons I… Read More →
Go Fork Yourself: All Over the Map
All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over… Read More →
Go Fork Yourself: All Over the Map
All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over… Read More →
5 Questions: Paul Qui
Austin’s Top Chef Last year, Paul Qui rocketed into culinary fame after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest. The young, Filipino-born Austinite honed his skills at Uchi for eight years under chef/owner Tyson Cole, killed it as executive chef of Uchiko and is now at the helm… Read More →
5 Questions: Paul Qui
Austin’s Top Chef Last year, Paul Qui rocketed into culinary fame after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest. The young, Filipino-born Austinite honed his skills at Uchi for eight years under chef/owner Tyson Cole, killed it as executive chef of Uchiko and is now at the helm… Read More →
Easy Chinese Broccoli with Oyster Sauce
Cantonese Stir-Fry Chinese broccoli, also known as gai lan, broccoli rabe or rapini, is a leafy vegetable with crunchy stalks and small green florets. Similar to its more popular cousin, traditional broccoli, it’s rich in calcium, iron and vitamins A and C. This bright, ginger-and-chile infused recipe works well with any green veggie, such as… Read More →
Grace
Duffy’s Understated Elegance As restaurants are trending towards casual menus and rustic decor, Curtis Duffy is running boldly in the other direction, reviving fine dining with his first solo project Grace. Duffy, who was chef de cuisine at Alinea before receiving 2 Michelin stars for his work at Avenues, uses seasonal ingredients and modern techniques… Read More →
Grace
Duffy’s Understated Elegance As restaurants are trending towards casual menus and rustic decor, Curtis Duffy is running boldly in the other direction, reviving fine dining with his first solo project Grace. Duffy, who was chef de cuisine at Alinea before receiving 2 Michelin stars for his work at Avenues, uses seasonal ingredients and modern techniques… Read More →
Grilled Lamb with Tomato Vinaigrette & Caponata
A Sardinian Specialty One of my favorite rites of spring is the first lamb grill of the season, which always reminds me of a family trip to Sardinia, where little taverns serve grilled lamb on the bone with salads like this caponata (an eggplant dish with pine nuts and anchovies). I compose the dish on my plate with cheese, vegetables… Read More →
Kyoto Barbecue Glazed Oxtails
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
Go Fork Yourself: Vietnam
Vietnam Traveling Mouth First This week we welcome a special guest on Go Fork Yourself, Maureen from Traterra! Andrew, Molly & Maureen talk about one of Andrew’s favorite travel destinations, Vietnam. Then, they talk travel tips and what travel destinations are hot now. More information on Traterra and their Master the Art of Vietnamese Cooking… Read More →
Go Fork Yourself: Vietnam
Vietnam Traveling Mouth First This week we welcome a special guest on Go Fork Yourself, Maureen from Traterra! Andrew, Molly & Maureen talk about one of Andrew’s favorite travel destinations, Vietnam. Then, they talk travel tips and what travel destinations are hot now. More information on Traterra and their Master the Art of Vietnamese Cooking… Read More →
Fuchsia Dunlop’s Fish-Fragrant Eggplant
Yu xiang qie zi By Fuchsia Dunlop This dish, almost more than any other, expresses for me the gorgeous layering of flavors that is the signature of Sichuanese cooking. Pickled chillies, either on their own or with fermented fava beans in the famous Sichuan chilli bean sauce, give the dish its warmth and luster; garlic,… Read More →
5 Questions: Fuchsia Dunlop
Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered… Read More →
5 Questions: Fuchsia Dunlop
Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered… Read More →
Bizarre Bites: Alligator Meat
The Other, Other White Meat Chicken and turkey continue to populate tables across the country, but maybe it’s time we start eating gator. Sounds weird, but it’s true: gator is one of the healthiest proteins. Alligator meat has a fine texture, similar to chicken and pork, but contains less calories, fat and cholesterol than either… Read More →
Easter Recipes
A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my… Read More →
Bizarre Bites: Alligator Meat
The Other, Other White Meat Chicken and turkey continue to populate tables across the country, but maybe it’s time we start eating gator. Sounds weird, but it’s true: gator is one of the healthiest proteins. Alligator meat has a fine texture, similar to chicken and pork, but contains less calories, fat and cholesterol than either… Read More →
Easter Recipes
A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my… Read More →
Red Medicine
Not Your Typical Vietnamese Restaurant Chef Jordan Kahn opened Red Medicine in 2010, inspired by many post-shift late night meals at Vietnamese restaurants around Los Angeles. Although he uses fragrant, traditional ingredients in his wildly creative menu, this isn’t your traditional Vietnamese joint. Kahn’s reinterpretation of Southeast Asian cuisine is simply stunning, almost too pretty… Read More →