Seattle’s Best Pizza Tom Douglas’ Serious Pie is an original in a sea of derivative pizzerias. His killer dough has a slightly denser texture and the perfect amount of bite to stand up to a host of interesting toppings. As Douglas is known for celebrating Northwest ingredients, expect to see your blistered crust topped with produce… Read More →
Two-Day Workshop for Professional Chefs My friends Matt and Ted Lee are hosting a “Cookbook Boot Camp” in Charleston this January 14 & 15. If you want to produce a cookbook but need some guidance, these are the guys to turn to. They’re regular contributors to the New York Times, Food & Wine, Bon Appetit,… Read More →
Seattle’s Best Pizza Tom Douglas’ Serious Pie is an original in a sea of derivative pizzerias. His killer dough has a slightly denser texture and the perfect amount of bite to stand up to a host of interesting toppings. As Douglas is known for celebrating Northwest ingredients, expect to see your blistered crust topped with produce… Read More →
Two-Day Workshop for Professional Chefs My friends Matt and Ted Lee are hosting a “Cookbook Boot Camp” in Charleston this January 14 & 15. If you want to produce a cookbook but need some guidance, these are the guys to turn to. They’re regular contributors to the New York Times, Food & Wine, Bon Appetit,… Read More →
Andrew’s Rants & The Mustache Rangers Tirades & “Top Restaurants” While Molly is having adventures in Tanzania, Andrew is left alone with his thoughts. He rants about Yelp, and the Tony Bourdain v. Travel Channel bout (for more info, check out @bourdain on Twitter.) Then we have a very special appearance by fellow podcasters, The… Read More →
Andrew’s Rants & The Mustache Rangers Tirades & “Top Restaurants” While Molly is having adventures in Tanzania, Andrew is left alone with his thoughts. He rants about Yelp, and the Tony Bourdain v. Travel Channel bout (for more info, check out @bourdain on Twitter.) Then we have a very special appearance by fellow podcasters, The… Read More →
It’s Amazing What You Can Do With Two Ingredients Before Chef Thomas McNaughton opened Flour + Water in San Francisco, he traveled straight to the source and studied the art of hand-rolled pasta in Bologna, Italy. The result? A menu of authentic, rustic Italian cuisine, with made-from-scratch pasta, house-cured meats and Neapolitan-style pizzas fired in a… Read More →
It’s Amazing What You Can Do With Two Ingredients Before Chef Thomas McNaughton opened Flour + Water in San Francisco, he traveled straight to the source and studied the art of hand-rolled pasta in Bologna, Italy. The result? A menu of authentic, rustic Italian cuisine, with made-from-scratch pasta, house-cured meats and Neapolitan-style pizzas fired in a… Read More →
The Multifaceted Chef As a chef, restaurateur, author, media personality, UNICEF ambassador and member of the State Department’s American Chef Corps, you could say Marcus Samuelsson is a busy guy. He’s behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table (among others). This past summer he released his best-selling… Read More →
…or at Least I Was on a Boat Last week I went duck hunting and our boat sank. Thank goodness it was only in 4 feet of water, but still…
…or at Least I Was on a Boat Last week I went duck hunting and our boat sank. Thank goodness it was only in 4 feet of water, but still…
Japanese Farmhouse Fare Tyson Cole’s acclaimed Uchi and the subsequent (and much larger) Uchiko serve some of the best Japanese fare in the United States. From sushi bar staples such as yellowtail and salmon belly to unconventional options (72-hour Wagyu short rib sushi), it’s obvious that the kitchen loves experimenting, but not at the expense… Read More →
Japanese Farmhouse Fare Tyson Cole’s acclaimed Uchi and the subsequent (and much larger) Uchiko serve some of the best Japanese fare in the United States. From sushi bar staples such as yellowtail and salmon belly to unconventional options (72-hour Wagyu short rib sushi), it’s obvious that the kitchen loves experimenting, but not at the expense… Read More →
Food is everybody’s business I celebrated Food Day (October 24) this year at Babson College. On Food Day Eve, I participated in an interactive panel with five Boston food heroes; Catherine D’Amato, Greater Boston Food Bank; Brandy Brooks, The Food Project; Fred Opie, Babson College; David Waters, Community Servings; JD Kemp, Organic Renaissance/FoodEx. We share our stories and… Read More →
I couldn’t be more proud to join Jonah Hill and the rest of the team to support Fuck Cancer. Fuck Cancer is an incredible movement that is dedicated to educating people about early detection, prevention and communication of cancer. Join the movement and help Fuck Cancer win the Firefox Challenge. If we raise the most out of… Read More →
Food is everybody’s business I celebrated Food Day (October 24) this year at Babson College. On Food Day Eve, I participated in an interactive panel with five Boston food heroes; Catherine D’Amato, Greater Boston Food Bank; Brandy Brooks, The Food Project; Fred Opie, Babson College; David Waters, Community Servings; JD Kemp, Organic Renaissance/FoodEx. We share our stories and… Read More →
I couldn’t be more proud to join Jonah Hill and the rest of the team to support Fuck Cancer. Fuck Cancer is an incredible movement that is dedicated to educating people about early detection, prevention and communication of cancer. Join the movement and help Fuck Cancer win the Firefox Challenge. If we raise the most out of… Read More →
A real crowd (and pug) pleaser. I’ll be back on this Sunday’s Best Thing I Ever Made series on Food Network. Find out how to make my pan-roasted veal shanks as part of the Rockin’ Roasts episode. The veal shanks get so tender, they just melt in your mouth. Get the recipe here. Sunday, 11/25 at… Read More →
A real crowd (and pug) pleaser. I’ll be back on this Sunday’s Best Thing I Ever Made series on Food Network. Find out how to make my pan-roasted veal shanks as part of the Rockin’ Roasts episode. The veal shanks get so tender, they just melt in your mouth. Get the recipe here. Sunday, 11/25 at… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Nose-to-Tail at Its Best Tony Maws’ acclaimed food at this Boston area bistro is rustic, yet contemporary, and speaks to his passion for local, seasonal and sustainable ingredients. Put yourself at the mercy of the chef and order the Ultimate Craigie Experience – an eight course tasting menu that will knock your socks off. Expect… Read More →
Thanksgiving 2012 Gobble, gobble. Happy Thanksgiving from all of us at Go Fork Yourself! Andrew and Molly discuss their favorite traditions, least favorite foods, and Andrew shares his tips and tricks for putting together the perfect Thanksgiving meal. Click here for recipes and Andrew’s Thanksgiving tricks. Jacques Pépin’s Steam-Powered Turkey in The New York Times… Read More →
Nose-to-Tail at Its Best Tony Maws’ acclaimed food at this Boston area bistro is rustic, yet contemporary, and speaks to his passion for local, seasonal and sustainable ingredients. Put yourself at the mercy of the chef and order the Ultimate Craigie Experience – an eight course tasting menu that will knock your socks off. Expect… Read More →
Thanksgiving 2012 Gobble, gobble. Happy Thanksgiving from all of us at Go Fork Yourself! Andrew and Molly discuss their favorite traditions, least favorite foods, and Andrew shares his tips and tricks for putting together the perfect Thanksgiving meal. Click here for recipes and Andrew’s Thanksgiving tricks. Jacques Pépin’s Steam-Powered Turkey in The New York Times… Read More →
Happy Thanksgiving! With my favorite holiday of the year just around the corner, I thought it would be timely to post some Thanksgiving help for the culinarily challenged among you. No holiday is as confounding as this one for the home cook who is expected to rise above the normal hellfires of daily cooking for… Read More →
Tim Ferriss & The Four-Hour Chef Learn to cook like a pro Andrew and Molly talk about Necco Wafers, The Moth, and walking dogs in Austin. Then, Molly chats with author Tim Ferriss about his new book, The Four-Hour Chef, which takes a look at rapid learning through the lens of cooking. Questions We want… Read More →
Tasty Travels I shared how to make one of my favorite dishes on the Tasty Travels epsiode of Food Network’s The Best Thing I Ever Made. These wings are sour, salty and sweet all at the same time. The plate will be empty before you know it. Get the recipe here. This is a segment… Read More →
Happy Thanksgiving! With my favorite holiday of the year just around the corner, I thought it would be timely to post some Thanksgiving help for the culinarily challenged among you. No holiday is as confounding as this one for the home cook who is expected to rise above the normal hellfires of daily cooking for… Read More →
Tim Ferriss & The Four-Hour Chef Learn to cook like a pro Andrew and Molly talk about Necco Wafers, The Moth, and walking dogs in Austin. Then, Molly chats with author Tim Ferriss about his new book, The Four-Hour Chef, which takes a look at rapid learning through the lens of cooking. Questions We want… Read More →
