Thanks for your vote! Stitcher Smart radio is holding the first annual Stitcher Awards and thanks to you, Go Fork Yourself was nominated in the Best of Food & Cooking category! Voting is now closed and the winners will be announced at the Stitcher Awards in San Francisco. For more information, click here. Again, thanks… Read More →
NYCWFF 2012 Recap Fun in the Big Apple Andrew and Molly share their stories from NYCWFF. Plus we have a special New York edition of 5 questions with Anne Burrell (Secrets of a Restaurant Chef, Worst Cooks in America), Adam Richman (Man v. Food, Adam Richman’s Best Sandwich in America), Doug Quint & Bryan Petroff (Big Gay Ice Cream),… Read More →
NYCWFF 2012 Recap Fun in the Big Apple Andrew and Molly share their stories from NYCWFF. Plus we have a special New York edition of 5 questions with Anne Burrell (Secrets of a Restaurant Chef, Worst Cooks in America), Adam Richman (Man v. Food, Adam Richman’s Best Sandwich in America), Doug Quint & Bryan Petroff (Big Gay Ice Cream),… Read More →
Trucks. Trains. Burgers. Bashes. Yet another New York City Wine & Food Festival has come & gone without a hitch. Bravo to Lee Schrager & team for all their hard work. The new venue at Basketball City was incredible (the new home of Burger Bash & my event, Trucks & Train). A big, fat, special… Read More →
Trucks. Trains. Burgers. Bashes. Yet another New York City Wine & Food Festival has come & gone without a hitch. Bravo to Lee Schrager & team for all their hard work. The new venue at Basketball City was incredible (the new home of Burger Bash & my event, Trucks & Train). A big, fat, special… Read More →
Minnesota State Fair 2012 The Great Minnesota Get-Together Andrew and Molly go on a field trip to the Minnesota State Fair. They talk fair food, butter queens and Ye Old Mill. This episode is filled with fun snippets from the fair including interviews with Martha Rossini Olson from Sweet Martha’s Cookies and Carla Wood from… Read More →
Minnesota State Fair 2012 The Great Minnesota Get-Together Andrew and Molly go on a field trip to the Minnesota State Fair. They talk fair food, butter queens and Ye Old Mill. This episode is filled with fun snippets from the fair including interviews with Martha Rossini Olson from Sweet Martha’s Cookies and Carla Wood from… Read More →
James Beard Awards 2012 Win-Win This week on Go Fork Yourself, Molly buys a house and Andrew wins a James Beard award. They discuss the award show, the winners, the losers and everything in between. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a… Read More →
James Beard Awards 2012 Win-Win This week on Go Fork Yourself, Molly buys a house and Andrew wins a James Beard award. They discuss the award show, the winners, the losers and everything in between. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a… Read More →
Go Fork Yourself: James Beard Nominations 2012 And the nominees are… Food Works HQ is buzzing with excitement after the announcement of the 2012 James Beard nominees. Andrew & Molly discuss who made the list (and who didn’t). Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew… Read More →
Go Fork Yourself: James Beard Nominations 2012 And the nominees are… Food Works HQ is buzzing with excitement after the announcement of the 2012 James Beard nominees. Andrew & Molly discuss who made the list (and who didn’t). Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew… Read More →
CHRISTMAS BRUNCH
My Best Holiday Recipes No matter what holiday you celebrate, I’m sure we can all agree that food is what ties the season together. At my house, the kitchen smells of fabulous food from Hanukkah to New Years, whether it’s roasted duck or fruit cake. It’s the best time of the year. I’ve made it…
My Take on the Classic By Andrew Zimmern Forget the can opener—this green bean casserole proves that convenience doesn’t have to come from condensed soup. I know, classics are classics for a reason, and there’s nothing wrong with the original, but hear me out. Try a mix of fresh mushrooms, browned with herbs and shallots… Read More →
Mortadella, Mushroom and Ricotta Pizza with Pistachio Pesto By Andrew Zimmern This flatbread/pizza features one of my favorite combinations — an herby, garlicky pistachio pesto topped with thinly sliced mortadella, creamy ricotta and roasted mushrooms. I like to cook mine in the fireplace on a foldable camping grate, but you can easily do this in… Read More →
Simple Lamb Flatbread By Andrew Zimmern This easy recipe is inspired by lahmacun, a popular street food in the Levant and Middle East of flatbread often topped with ground lamb, minced vegetables and spices. Here, I’ve seasoned ground lamb with roasted red peppers, tomato paste, herbs, garlic and my Moroccan-style Grill Magic seasoning, spread it… Read More →
Easy Beef Kebabs By Andrew Zimmern This is a really fun, simple kebab recipe that the whole family will love. A staple on Middle Eastern and Mediterranean tables, kebabs come in many shapes, sizes and flavor profiles. Here, I’ve seasoned ground beef with roasted red peppers, onion, parsley and za’atar, but you could use just… Read More →
Andrew Zimmern’s Field to Fire As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire. In each episode of my brand new series, Field to Fire, I’m headed into the field, the forest or the stream to source my favorite proteins. From pheasants in Minnesota…
The Ultimate Nilgai Sunday Gravy By Andrew Zimmern Nilgai is the largest Asian antelope species, hailing from Indian and Nepal. They were originally brought to Texas by the King Ranch family more than a century ago, and have since thrived in the south Texas climate. They are giant animals, prized for their mild, lean meat.… Read More →
An Easy Braised Wild Duck By Andrew Zimmern This recipe fits squarely into the framework of dishes in the Italian “brutti ma buoni” playbook, or ugly but delicious. Duck braised in red wine is something I love to make at duck camp, because it’s simple to execute and everyone loves it. Nothing fancy about it,… Read More →
The Great Gar Experiment By Andrew Zimmern Fishing for alligator gar is an adventure of a lifetime. Believe it or not, this was not only my first time fishing for alligator gar, but also the first time I’ve cooked it or tasted it, and I can’t say that about a lot animals. While the joy… Read More →
Grilled Sheepshead & Crab Buerre Blanc By Andrew Zimmern I love pulling my own dinner into the boat, especially when it’s sheepshead and I have this meal to look forward to. Sheepshead is a truly underrated fish, it has a lovely firm texture, which makes it easier to grill, and sweet, mild flavored meat. I… Read More →
Grilled Redfish on the Half Shell By Andrew Zimmern A day on the water in South Carolina with captain Jim fishing for redfish can’t be beat, it was such a fantastic opportunity. But, getting to cook those redfish over an open fire? That’s the real treat. The best way to cook redfish is “on the… Read More →
A Perfect Pilaf By Andrew Zimmern This fluffy, aromatic rice pilaf gets a beautiful nutty flavor and great texture from toasting dry pasta in the pan before adding all of the other ingredients. I like to add slices of a whole lemon to ensure a bit of sour, sweet and bitter notes make their way… Read More →
