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 →
Smoked Spatchcocked Chicken Alabama White-Style By Andrew Zimmern Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun kitchen shears get the chicken… Read More →
Dirty French French French French Burger By Andrew Zimmern There are burgers, and then there are burgers built around an obsession. This one is inspired by my friend Gavin Kaysen’s Dirty French Burger and starts with exceptional beef from Brunson Meats, one of my favorite sources for top-quality, responsibly sourced dry-aged beef. From there, it… Read More →
Travel with me. Travel has always been one of the great privileges of my life, not because of the miles covered, but because of the people, meals, markets, kitchens and conversations that have shaped how I see the world. I’ve spent my life chasing the stories behind what we eat, and the older I get,…
Roasted Goose with Warm Apple, Fennel & Onion Salad By Andrew Zimmern Roasting a whole goose is one of those projects that feels intimidating, but couldn’t be easier or more satisfying. This version uses an aromatic dry cure of juniper, allspice, orange zest and garlic, then roasts the bird upright so the skin crisps while… Read More →
Grilled Goose Breast Sandwich, French Onion Soup-Style By Andrew Zimmern Rich, rosy goose breast gets grilled to medium-rare, piled onto toasted rolls with deeply caramelized French onion soup-style onions, crispy goose skin cracklings, and molten caciocavallo scraped right onto the sandwich. It eats like a cross between a steak sandwich and the best crock of… Read More →
Yellowtail with Miso Sauce, Shiso Butter, Grilled Radishes and Onions By Andrew Zimmern Yellowtail is one of the most forgiving fish you can throw on a grill. It’s a great fish for anyone new to grilling seafood: it has enough fat to stay moist, but a cleaner, flakier texture than salmon. Here, it’s paired with… Read More →
Grilled BBQ Yellowtail Collars with Adobo Glaze By Andrew Zimmern Yellowtail collars are one of the most overlooked, and most delicious, cuts of fish. A quick salt rest firms the flesh and sets you up for a proper char, while this coconut-based glaze—built on Coco López, soy, and vinegar—reduces into something sticky, savory, and just… Read More →
Grilled Bison Kebabs with Flatbread & Herb Salad By Andrew Zimmern A meal built for sharing. This is the way a huge part of the world eats, grilled meat at the center, bright herby salad, charred vegetables, and warm bread to bring it all together. Bison works beautifully here. It’s clean, deeply flavorful, and takes… Read More →
Grilled Fish Puttanesca with Rapini and Garlic Bread By Andrew Zimmern This is the kind of fish recipe that reminds people how much range seafood really has. Bitter greens, a punchy puttanesca, crisp-skinned grilled fish, and garlic bread-style rolls come together into something that feels equal parts Friday fish fry and Saturday dinner party. It… Read More →
Salt Grilled Whole Little Fish with Spinach & Sesame By Andrew Zimmern Cooking whole fish over live fire doesn’t have to be complicated. In fact, it’s one of the simplest and most rewarding ways to do it. This method—skewering small fish and roasting them upright by hot coals—gives you crisp, blistered skin and perfectly tender… Read More →
Grilled Bison Brats with Homemade Spicy Mustard By Andrew Zimmern Lean bison makes a terrific bratwurst, especially when you balance it with pork fat, a warming spice blend, fresh herbs, and a little orange zest for brightness. The homemade mustard is worth the extra time too. It starts sharp and bitter, then mellows after a… Read More →
Suckling Pig Philly-Style with Garlicy Broccoli Rabe and Aged Provolone By Andrew Zimmern A whole roasted suckling pig is already a showstopper, but this version takes its inspiration from the classic Philadelphia roast pork sandwich. The pig is seasoned with a parsley-garlic rub, slow-roasted over live fire until the skin is crisp and the meat… Read More →
Grilled & Braised Three-Cup Pork (San Bei Rou) with Plancha Fried Rice By Andrew Zimmern Smoky grilled pork gets braised in an aromatic three-cup-style sauce with soy, Shaoxing wine, sesame oil, ginger, garlic, dried chiles, cinnamon and star anise, then served over fried rice cooked hot and fast on the plancha. My version leans less… Read More →
My Favorite Clean-Out-the-Fridge Meal By Andrew Zimmern What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. A handful of herbs, some tired vegetables that need saving, maybe a little leftover protein, lots of heat, acid, funk,… Read More →
Introducing Zimm’s I’ve been working with A-Sha, a Taiwanese noodle company that does something very simple, but very right. Their noodles are air-dried, never fried, and that changes everything. The texture, the way they hold sauce, the way they actually eat. We took classic, familiar things—cheesy noodles, peanut butter, noodle bowls—and reworked them with more…
A baked, creamy take on spanakopita By Andrew Zimmern There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category. Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden… Read More →
We should all be eating more blue foods. Start with better tuna. By Andrew Zimmern I’ve spent my life chasing great food, and lately I’ve been chasing something else too, food that pulls its weight. Wild Planet’s Pole & Line Caught Skipjack Tuna is a smaller species with a deeper flavor, softer texture, and naturally… Read More →
Join me for a trip of a lifetime! Book Now Japan is one of the most extraordinary food cultures on Earth. This summer, I’m hosting an unforgettable culinary journey through Japan. This isn’t tourism, this is total immersion in Japanese culture and tradition. We begin in Tokyo, one of the greatest food cities in the…
New Year, New Knife Skills! By Andrew Zimmern New Year’s Resolutions DON’T WORK! You know what does work? Patience and PRACTICE. A few minutes at the cutting board every day builds a life skill with real rewards. With practice, cooking stops feeling like a chore and starts feeling easier, calmer, even enjoyable. Meals come together… Read More →
