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 →
A big, slightly unruly pickle board loaded with all the things I love to eat. By Andrew Zimmern When people come over to my house, this is exactly the kind of thing I love to put on the table. A big, slightly unruly board filled with homemade pickles, smoked fish, good cheese, mustard, rye bread… Read More →
Crunchy, Spicy, Dilly Pickled Green Beans By Andrew Zimmern I love these pickled green beans because they’re not overwhelmingly pickled. They’re crisp, pleasantly spicy and bright, but you can still taste the green bean itself. It’s almost as though they’ve been seasoned from the inside with a beautiful salad dressing. They’re terrific eaten straight from… Read More →
My Go-To Green Tomato Relish By Andrew Zimmern I’ve been making green tomato chow chow for about 20 years, ever since I got a recipe from a grandmother in Alabama. It’s one of those condiments I always want in my refrigerator. Crunchy, sweet, salty, sour and a little spicy, it’s fantastic with grilled fish, pork… Read More →
Shrimp Toast Sandwiches with Crispy Fried Eggs and Kewpie Slaw By Andrew Zimmern This is what happens when shrimp toast and an ebi katsu sando collide. A gingery shrimp mixture gets pressed onto soft Japanese milk bread, breaded and fried until outrageously crisp, then topped with a fried egg and a bright, lemony Savoy cabbage… Read More →
Hay-Smoked Elk Chops with Black Garlic Butter & Charred Allium Salad By Andrew Zimmern Elk rib chops are one of the great luxury cuts of wild game, lean, tender and deeply flavorful when treated with a little patience. I salt the rack ahead of time, start it gently over indirect heat, then finish it over… Read More →
Elk Chorizo Meatballs with Queso Fundido By Andrew Zimmern These elk chorizo meatballs are built for game day, but they are a long way from ordinary tailgate food. Ground elk gets seasoned like fresh chorizo with ancho chile, smoked paprika, chipotle, garlic, orange and warm spices, then cooked on the plancha until set and finished… Read More →
Tacos de Cabeza with Salsa Roja and Avocado-Tomatillo Salsa By Andrew Zimmern Cooking an entire cow head is true whole-animal cooking and one of the great ways to feed a crowd. After a long, gentle simmer, the cheeks become as tender as short ribs, the tongue takes on the texture of pot roast and the… Read More →
Chicago-Style Fried Beef Sandwiches By Andrew Zimmern This is my version of the legendary breaded steak sandwiches found in old-school Italian-American shops around Chicago. Thinly pounded top round is breaded and fried until crisp, then piled onto soft Italian rolls with charred peppers and onions, rich tomato sauce, melted provolone and mozzarella, and plenty of… Read More →
Walleye and Oyster Po’Boys with Beef Gravy By Andrew Zimmern This sandwich combines two great traditions: a fully dressed fried seafood po’boy and the dark, intensely savory gravy from a Louisiana roast beef po’boy. Here, Minnesota walleye and fried oysters are piled onto crackly French bread with lettuce, tomatoes, pickles and mayonnaise before everything gets… Read More →
Fritto Misto with Fried Herbs and Chile Salt By Andrew Zimmern Fritto misto is one of the simplest and most satisfying ways to cook great seafood, but it demands one thing: eat it immediately. I fry the shrimp, small whole fish and squid separately, piling each batch into paper cones with crisp herbs, chile salt… Read More →
Wild Boar Sliders with Carolina Gold Sauce & Pickled Vegetables By Andrew Zimmern Braising wild boar directly in Carolina Gold sauce gives you something deeper and more satisfying than a standard pulled pork slider. The mustard, vinegar, molasses, hot sauce and boar juices cook down together into a rich, tangy sauce that clings to the… Read More →
Wild Boar & Black Bean Chili with Cornbread Waffles By Andrew Zimmern This is game-day food with real backbone: tender wild boar, black beans, poblanos, chipotles, dark beer and a rich chile gravy that soaks beautifully into savory cornbread waffles. The waffles are not just a garnish here. They turn the whole bowl into something… Read More →
Red Chile Squab Taquitos with Green Tomatillo Salsa & Cotija By Andrew Zimmern These taquitos take squab in a completely different direction. The breasts are coated in a thick red chile marinade, grilled just long enough to stay juicy, then sliced and rolled into fresh corn tortillas with cotija before being shallow-fried until crisp. The… Read More →
Crispy Buffalo-Style Fried Squab with Blue Cheese Dressing & Ranch By Andrew Zimmern Squab is one of my favorite game birds because it has that deep, earthy flavor that stands up beautifully to big seasoning. Here, I treat it like the ultimate game-day wing: marinated in buttermilk, hot sauce and Cajun seasoning, dredged until shaggy,… Read More →
Seafood Salad Perfection By Andrew Zimmern A lobster roll without the lobster-roll price tag? I’m listening. Grilled shrimp, lump crab meat, celery for crunch, chives, lemon, mayo, mustard and a little hot sauce. The key is keeping the shrimp coarsely chopped and folding in the lump crab at the very end so the seafood keeps… Read More →
Grilled Mortadella Focaccia Sandwich with Pistachio Pesto & Burrata By Andrew Zimmern A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula… Read More →
Grilled Chicken Paillard with Watermelon Panzanella By Andrew Zimmern This might be my favorite thing to do with watermelon. Paillard and panzanella for dinner all summer long. Trust me on this one. Watermelon may not be a traditional panzanella ingredient, but its juices mingle with ripe tomatoes, lemon and vinegar to create a bright summer… Read More →
Tomato Sandwiches with Charred Eggplant Salad By Andrew Zimmern This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun knife… there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season… Read More →
My Ultimate Chopped Italian Sandwich By Andrew Zimmern The chopped Italian sandwich trend videos get it all wrong! A great chopped Italian sandwich should not be a pile of homogenous slop. Every ingredient needs a different cut: small cubes of capicola and pepperoni, grated aged provolone, crisp diced lettuce, juicy halved tomatoes and carefully sliced… Read More →
