An Ode to The Sea Jon Shook and Vinny Dotolo, the duo behind the popular meat-centric Animal, are bringing LA gourmands a piece of their Floridian roots with the seafood studded menu at Son of a Gun. It’s a small space with a laid back vibe, a long communal table and walls covered in kitschy nautical… Read More →
An Ode to The Sea Jon Shook and Vinny Dotolo, the duo behind the popular meat-centric Animal, are bringing LA gourmands a piece of their Floridian roots with the seafood studded menu at Son of a Gun. It’s a small space with a laid back vibe, a long communal table and walls covered in kitschy nautical… Read More →
Portland’s Passionate Salumist European-style housemade charcuterie is the bread and butter of this Portland eatery. Salumist and owner Elias Cairo uses Old World techniques (hand-butchered local pork, cased in natural hog intestine and dusted in natural white mold) to craft salamis with the traditional flavor profiles you’d find across Europe, from Spanish chorizo and Italian soppressate… Read More →
Portland’s Passionate Salumist European-style housemade charcuterie is the bread and butter of this Portland eatery. Salumist and owner Elias Cairo uses Old World techniques (hand-butchered local pork, cased in natural hog intestine and dusted in natural white mold) to craft salamis with the traditional flavor profiles you’d find across Europe, from Spanish chorizo and Italian soppressate… Read More →
Los Angeles The City of Angels Andrew calls into Food Works HQ from L.A. He and Molly talk about their favorite places to eat in the city of angels. Plus, they discuss the Heart Attack Grill in Las Vegas, and new studies that show a link between diabetes and diet sodas. Questions We want to… Read More →
Los Angeles The City of Angels Andrew calls into Food Works HQ from L.A. He and Molly talk about their favorite places to eat in the city of angels. Plus, they discuss the Heart Attack Grill in Las Vegas, and new studies that show a link between diabetes and diet sodas. Questions We want to… Read More →
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
Join me in NYC On March 6, come join me and Services for the UnderServed at the Inaugural Dinner for a Better New York at Riverpark. The dinner is a fundraiser for SUS, a non-profit organization dedicated to serving vulnerable individuals and their families in New York City. We’ll have a fantastic dinner with food… Read More →
Join me in NYC On March 6, come join me and Services for the UnderServed at the Inaugural Dinner for a Better New York at Riverpark. The dinner is a fundraiser for SUS, a non-profit organization dedicated to serving vulnerable individuals and their families in New York City. We’ll have a fantastic dinner with food… Read More →
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
Bring on the romance. Skip dinner at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. I’ve gathered some of my favorite recipes to help you set the mood. After dinner, I’d suggest you settle in on the couch with a good food movie (trust me, these are sexier… Read More →
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
Bring on the romance. Skip dinner at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. I’ve gathered some of my favorite recipes to help you set the mood. After dinner, I’d suggest you settle in on the couch with a good food movie (trust me, these are sexier… Read More →
8 Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole, Cajun or Brazilian flavors. Here are some of my favorites from the… Read More →
Crispy Pig Ears Marc Forgione shares his favorite moment of Bizarre Foods America. What’s yours? Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
“You’ve never eaten beaver before?” Adam Richman is a serious man. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Bizarre Foods America > Morning Sickness OK, maybe it’s not Samantha’s favorite moment of Bizarre Foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Stimulating the Imagination Brett Ratner dreams of bizarre foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
8 Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole, Cajun or Brazilian flavors. Here are some of my favorites from the… Read More →
Crispy Pig Ears Marc Forgione shares his favorite moment of Bizarre Foods America. What’s yours? Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
“You’ve never eaten beaver before?” Adam Richman is a serious man. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Bizarre Foods America > Morning Sickness OK, maybe it’s not Samantha’s favorite moment of Bizarre Foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
Stimulating the Imagination Brett Ratner dreams of bizarre foods. Be sure to watch the premire of Bizarre Foods America tonight, Mon., Feb. 11 at 9/8c on Travel Channel.
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 →
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 →
Calling All Bourbon & Pork Lovers Jack Riebel’s stunning gastropub is a welcome addition to downtown Minneapolis. The industrial, masculine decor creates a rustic-meets-chic vibe that echoes the meat-centric menu and the scent of smoked pork wafting through the dining room. The best way to approach the menu is family style, ordering sausages and meat a la… Read More →
Calling All Bourbon & Pork Lovers Jack Riebel’s stunning gastropub is a welcome addition to downtown Minneapolis. The industrial, masculine decor creates a rustic-meets-chic vibe that echoes the meat-centric menu and the scent of smoked pork wafting through the dining room. The best way to approach the menu is family style, ordering sausages and meat a la… Read More →
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 →
Meat Inventory If you think I keep a stash of bizarre animal parts on hand, you are correct. Duck balls and tongues, cockscomb, sweetbreads and even a pig’s head could be in my freezer at any given moment. Where do I get these fantastic products? My friends at D’Artagnan keep me stocked. If you’re looking to… Read More →
