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5 Questions: Harold Dieterle

Budding Restaurateur Celebrates His Roots Harold Dieterle, executive chef/co-owner of three outstanding New York City restaurants, Kin Shop, Perilla and The Marrow and champion of Top Chef season one, talks about his love of Thai food, how his heritage inspired the menu at his new restaurant and his favorite NYC eats. AndrewZimmern.com: You studied Thai cuisine…  Read More

Bizarre Bites: Maggot Cheese

It’s Alive! Picture it: You slice into a a beautiful wheel of cheese. The perfectly aged rind, the pungent rotted diaper scent of coagulated milk, and your ears pick up the teeniest tiniest little squeak, the pitter-patter of little…maggots? That’s right, this midsized wheel of cheese is filled with wriggling and jiggling fly larvae. Maggot…  Read More

Bizarre Bites: Durian

King of Fruits Is it rotten onions? Funky garbage fumes? A dirty gym sock after a high school basketball tourney? No, that could simply be fresh fruit. Durian, known in Asia as the “king of fruits,” is crowned with a spiky exterior and filled with stinky fruit flesh. This fruit from the durian tree is…  Read More

James Beard Foundation Awards 2013

Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted…  Read More

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

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

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

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

Kau Kee

A Noodle Shop With a Serious Cult Following If I had only one meal in all of Hong Kong, it would be at Kau Kee. It’s a legendary 100-year-old institution, popular with locals, travelers and anyone in-the-know – and it’s my favorite place in town. The small, always crowded dive has one specialty: braised beef…  Read More

Kau Kee

A Noodle Shop With a Serious Cult Following If I had only one meal in all of Hong Kong, it would be at Kau Kee. It’s a legendary 100-year-old institution, popular with locals, travelers and anyone in-the-know – and it’s my favorite place in town. The small, always crowded dive has one specialty: braised beef…  Read More

Bizarre Bites: Dung Beetles

Poo-poo Platter A dung beetle walks into a bar. “Pardon me,” he says to the bartender. “Is this stool taken?” Dung beetles don’t look in a refrigerator when they’re hungry, they simply trail a big animal until it goes number two. Then, dinner is served. Dung beetles are a popular snack in rural Laos and…  Read More

Bizarre Bites: Dung Beetles

Poo-poo Platter A dung beetle walks into a bar. “Pardon me,” he says to the bartender. “Is this stool taken?” Dung beetles don’t look in a refrigerator when they’re hungry, they simply trail a big animal until it goes number two. Then, dinner is served. Dung beetles are a popular snack in rural Laos and…  Read More

5 Questions: Lidia Bastianich

The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to…  Read More

5 Questions: Lidia Bastianich

The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to…  Read More

Bizarre Bites: Brains

It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like…  Read More

Bizarre Bites: Brains

It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like…  Read More

Vietnamese Spicy Tuna Salad

A Vibrant Raw-Fish Salad I first tasted this dish on the island of Cat Hai, off the Vietnamese coast. My crew and I fell into a small restaurant that was really the front porch of a family home. They walked us out back to their “kitchen,” pointed at a few raw ingredients and looked at me.…  Read More

5 Questions: Andy Ricker

True Thai Cuisine Andy Ricker’s obsession with Thai food was born out of a backpacking trip he took in the 80s, when he discovered that the gloppy noodles he’d been eating stateside were not representative of the diverse culinary traditions he found in Thailand. In 2005, Ricker opened his first restaurant in Portland, Pok Pok.…  Read More

5 Questions: Andy Ricker

True Thai Cuisine Andy Ricker’s obsession with Thai food was born out of a backpacking trip he took in the 80s, when he discovered that the gloppy noodles he’d been eating stateside were not representative of the diverse culinary traditions he found in Thailand. In 2005, Ricker opened his first restaurant in Portland, Pok Pok.…  Read More

Pok Pok Phat Thai

Nothing but Noodles Portland chef Andy Ricker expanded his acclaimed Thai food empire to New York City last year with Pok Pok Ny and the noodle-centric Phat Thai, a pint-size spot on the Lower East Side with a stripped-down menu dedicated to pad Thai. This isn’t the popular noodle dish you’re used to eating in…  Read More

Pok Pok Phat Thai

Nothing but Noodles Portland chef Andy Ricker expanded his acclaimed Thai food empire to New York City last year with Pok Pok Ny and the noodle-centric Phat Thai, a pint-size spot on the Lower East Side with a stripped-down menu dedicated to pad Thai. This isn’t the popular noodle dish you’re used to eating in…  Read More

5 Questions: Adam Roberts

Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of…  Read More

5 Questions: Adam Roberts

Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of…  Read More

Andrew Zimmern's Shrimp with Green Chiles

Shrimp with Green Chiles & Avocado-Tomatillo Sauce

This simple dinner is deceptively complex. You can have dinner on the table in 15 minutes and the flavors are crazy good. My family and I love Mexican food—it’s one of the world’s truly great cuisines. This dish is often seen in the Yucatán, in Veracruz and in-and-around oceanfront communities, but for any indefatigable travelers who…  Read More

5 Questions: Chris Hastings

A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s…  Read More

5 Questions: Chris Hastings

A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s…  Read More

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More