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Not-so-personal Grooming Sometimes it takes a team to look this good.
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Go Fork Yourself: Food Fights
Food Fights Battles in the Kitchen This week Andrew and Molly talk about the DC Capital Food Fight and television cooking competitions. Plus, Molly chats with MasterChef casting director (and former Big Brother contestant) Erika Landin. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly… Read More →
Stray Hair
Not-so-personal Grooming Sometimes it takes a team to look this good.
Andouille, Crab & Oyster Gumbo
Bayou Soul Food Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting. Cooks make gumbo with nutria, a giant, water-dwelling rodent. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required. This dish’s success hinges on the roux, which is the foundation to all… Read More →
Manresa
Seasonal and Spontaneous By Bob & Sue David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns… Read More →
Manresa
Seasonal and Spontaneous By Bob & Sue David Kinch is one of the most innovative chefs of his time. We ate a special tasting menu, beginning with black olive madeleines on roasted red pepper gelee and ending with chocolate madeleines on strawberry gelee. In between were 18 bites which included two abalone courses, spot prawns… Read More →
5 Questions: Christine Ha
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
The New Jelly Belly Flavor Is…
Good Ole’ Louisiana Hot Sauce I’ve been hoarding two pounds of these for a month…. and now I can finally share my new favorite treat with the world! This flavor has a fiery Tabasco kick (from those Avery Island peppers) with just the right amount of Jelly Belly sweetness. Dynamite.
5 Questions: Christine Ha
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
The New Jelly Belly Flavor Is…
Good Ole’ Louisiana Hot Sauce I’ve been hoarding two pounds of these for a month…. and now I can finally share my new favorite treat with the world! This flavor has a fiery Tabasco kick (from those Avery Island peppers) with just the right amount of Jelly Belly sweetness. Dynamite.
Christine Ha’s Stir-Fry Noodles with Seared Scallops
Simple Yet Stunning By Christine Ha Like a lot of Asian dishes, this one is all about prep. The actual cooking takes a matter of moments, but that’s only once everything is completely ready to go and lined up next to the wok. Overcooking rice vermicelli ruins it. The threadlike strands go from pliable noodles… Read More →
Sepia
A Modern Approach to Rusticity Located in an old print shop in Chicago’s restaurant-centric Fulton Market neighborhood, Sepia effortlessly blends vintage, rustic details with modern design. Michelin-starred and James Beard-nominated chef Andrew Zimmerman (not to be confused with yours truly) has developed a fantastic menu since he took over the kitchen in 2009, often breathing… Read More →
The Expired Farm Bill
A Threat to Agricultural Innovation On a serious note, the Farm Bill lapsed last week. No news is bad news. This is the food and agriculture policy document that guides many programs, among them are food stamps, crop insurance, commodity support, conservation, environmental protection, rural economic, community development, food system reform and agricultural research, rural… Read More →
Zagat Capital Food Fight Google Hangout
In Case You Missed It I got to hangout with Anthony Bourdain, José Andrés, and Carla Hall in a Google+ Hangout to discuss the DC Capital Food Fight (our segments starts about 15 minutes into this video). We had a blast.
Sepia
A Modern Approach to Rusticity Located in an old print shop in Chicago’s restaurant-centric Fulton Market neighborhood, Sepia effortlessly blends vintage, rustic details with modern design. Michelin-starred and James Beard-nominated chef Andrew Zimmerman (not to be confused with yours truly) has developed a fantastic menu since he took over the kitchen in 2009, often breathing… Read More →
The Expired Farm Bill
A Threat to Agricultural Innovation On a serious note, the Farm Bill lapsed last week. No news is bad news. This is the food and agriculture policy document that guides many programs, among them are food stamps, crop insurance, commodity support, conservation, environmental protection, rural economic, community development, food system reform and agricultural research, rural… Read More →
Zagat Capital Food Fight Google Hangout
In Case You Missed It I got to hangout with Anthony Bourdain, José Andrés, and Carla Hall in a Google+ Hangout to discuss the DC Capital Food Fight (our segments starts about 15 minutes into this video). We had a blast.
Bizarre Foods in the Kitchen: Beer Garden-Style Red Cabbage & Sausage
Authentic Bavarian Grub Celebrate Oktoberfest in your own kitchen with this traditional German comfort food. Cabbage and sausage – whether it’s knockwurst, weisswurst, bockwurst or braturst – is the culinary national obsession in Munich’s beer gardens. We had the best version of this meal one day at the Englischer Garten, where the Chinesischer Turm (Chinese Tower)… Read More →
Montauk Scallop and Oyster Pan Roast
A Match Made in Heaven I wish I had a great story for this dish, but I don’t. Let me just say that some foods need only be eaten. It’s the edible equivalent of “shut up and kiss me.” It’s perfect. When I was a kid, my family cried when the Grand Central Oyster Bar… Read More →
Best Fall Beverages
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
Go Fork Yourself: Baconpocalypse & the Windy City
Baconpocalypse & the Windy City Pork, & pugs, & bears. Oh, my! Andrew and Molly talk the impending pork shortage and why we should shift our concerns elsewhere. Then they give us the low down on what to do in Chicago. Plus, Andrew uses the phrase, “Fatty McTicklepants.” For those of you interested in seeing… Read More →
Best Fall Beverages
What to Drink Now We are in the thick of sweater-weather here in Minnesota, time to bring out the soup recipes and pumpkin carving tools, to go apple picking and embark on fall foliage drives. It’s also the season for mulled wine, hoppy beer and hard cider and whether you’re sitting around the fire-pit or… Read More →
Go Fork Yourself: Baconpocalypse & the Windy City
Baconpocalypse & the Windy City Pork, & pugs, & bears. Oh, my! Andrew and Molly talk the impending pork shortage and why we should shift our concerns elsewhere. Then they give us the low down on what to do in Chicago. Plus, Andrew uses the phrase, “Fatty McTicklepants.” For those of you interested in seeing… Read More →
Jaleo
Killer Spanish Cuisine The most influential chef/restaurateur in D.C. over the past decade, chef José Andrés has re-made Jaleo, nailed it at America Eats Tavern and has big plans for Minibar expansion. He remains one of the most singular forces on the American culinary scene. At Jaleo, Andrés reinvents the traditional Spanish food of his childhood,… Read More →
Jaleo
Killer Spanish Cuisine The most influential chef/restaurateur in D.C. over the past decade, chef José Andrés has re-made Jaleo, nailed it at America Eats Tavern and has big plans for Minibar expansion. He remains one of the most singular forces on the American culinary scene. At Jaleo, Andrés reinvents the traditional Spanish food of his childhood,… Read More →
5 Questions: Megan Seling
It’s What’s Inside That Counts A mad scientist in the kitchen, baking enthusiast Megan Seling is obsessed with stuffing cupcakes and brownies with unconventional surprises (think pumpkin pie, donut or even baklava-filled sweets). We chat with Megan about her new cookbook, Bake it in a Cupcake: 50 Treats With a Surprise Inside, her wicked sweet-tooth… Read More →
5 Questions: Megan Seling
It’s What’s Inside That Counts A mad scientist in the kitchen, baking enthusiast Megan Seling is obsessed with stuffing cupcakes and brownies with unconventional surprises (think pumpkin pie, donut or even baklava-filled sweets). We chat with Megan about her new cookbook, Bake it in a Cupcake: 50 Treats With a Surprise Inside, her wicked sweet-tooth… Read More →
Megan Seling’s Crème Brulee Cupcakes
Reinvent a Classic By Megan Seling Who needs a ramekin? You can serve delicious crème brulee right in a cupcake! I use a boxed mix for the crème brulee and the results are delicious. You could also use a recipe from scratch, as long as it’s the kind that you make on the stovetop that doesn’t require… Read More →
Paley’s Place
Delicious French-American Cuisine By Bob & Sue The Dean of Portland chefs for many years, Vitaly Paley offers delicious French-inspired American cuisine. A fresh albacore tuna salad amuse with a cherry tomato was followed by a delicious plate of charcuterie (pistachio mortadella, duck bologna, sweet coppa, speck and chicken liver pate). Other highlights included American Wagyu beef… Read More →
Bizarre Foods in the Kitchen: Asopao de Pollo y Mariscos
Pure Trini Magic Of all of the soups and stews I’ve made in my day, this is one of my favorites. Find the recipe here.