Irish Country Bread By Andrew Zimmern This recipe for yeasty, springy, light, sweet bread with a crisp brown mantle of a crust comes from Clovisse Ferguson of Gubbeen Farm in Schull, Ireland. I had been on the lookout for this baked perfection for a decade. For real. She got the technique and recipe framework from the… Read More →
How to Win Your Next Dinner Party Maybe you’re the shy type who freaks at the idea of striking up conversation at an intimate dinner with strangers; maybe you’ve been hiking the Appalachian trail for the past few months and need a refresher course on culture and current events; or maybe you’re just a food-obsessed… Read More →
Rhubarb Crumb Cake By Andrew Zimmern Here in the upper Midwest we say thank you to anything edible that comes out of the ground as early as rhubarb. I can’t wait until the farmers market is heavy with the stuff, so can I cook down quarts of it to use in muffins, condiments and pies.… Read More →
Grilled Mexican Burgers By Andrew Zimmern These pork burgers, studded with bold Mexican flavors, are a perfect alternative to the typical beef patty for your next backyard barbecue.
One of the Best Meals in Dubai Dubai is the wealthiest and most populous of the seven United Arab Emirates. In just two short decades, it’s grown into a modern metropolis with man-made islands, shopping centers with indoor ski slopes and the world’s tallest skyscraper. But scratch beneath the surface and you’ll find a vibrant… Read More →
A Technical Wizard Corey Lee is one of the most talented chefs in America. He’s a master technician and a creative wunderkind, cooking on a different level than almost anyone else in the country. Dinner at his three Michelin star San Francisco restaurant Benu is an unrivaled experience—a tasting menu comprised of a cuisine unique… Read More →
O Canada! Rap Session This week Andrew and Molly trade stories about the time Andrew got stuck at a Canadian airport, the Austin Food and Wine demo no one will forget, Andrew’s lawyer’s hippie dance and more. Plus, Andrew speaks a bit about alcoholism and chemical dependency. Go Fork Yourself will be taking a short hiatus.… Read More →
Chocolate With Candied Seeds By Corey Lee For years, we served traditional molded chocolates, filled and decorated individually by hand. They were skillfully made, and many of our guests raved about them. Nonetheless, they always felt incongruous with the rest of our menu, appearing somewhat common and possibly interpreted as a platitudinal gesture that comes… Read More →
Soft-Shell Crab Toasts By Andrew Zimmern Over the years my love for crabs has grown steadily. I set my culinary calendar for the soft-shell crab season and eat them as often as I can. Freshness is paramount. When taken straight from the water, especially in the Mid-Atlantic coastal states, the intense saline brightness is almost… Read More →
A Parisian Staple By Bob & Sue Parisians have loved Bernard Pacaud’s food since this Michelin three-star restaurant opened on the Place Vogues in 1986. L’Ambroisie offers a unique dining experience with delicious traditional French cuisine cooked by a master chef and supported by superlative service in an elegant setting with tapestries. Our recent visit was… Read More →
The Undisputed Master of Porchetta Just 15 miles outside of Rome in the outlying town of Marino, I found the butcher shop and deli of my dreams. Open since 1912, Il Norcino Bernabei is a family operation, run by Vitaliano Bernabei, his wife and son. For the past century, it’s been regarded as the finest meat… Read More →
On the Road Again Just Checking In Andrew and Molly are both on the road, so they gave each other a call to check in this week. They talk about Molly’s road trip to Vermont, Andrew’s media adventures in New York, and they take a little time to smack talk Gary, Indiana. Questions We want… Read More →
My Favorite Fallen Dessert By Andrew Zimmern Five years ago, I ate a Huguenot torte in the 17th-century Charleston home of a friend of the South Carolina cookbook authors Matt and Ted Lee. After getting the basic idea of the recipe from the Lees, I re-created a fruit version of the simple crisp the following… Read More →
Champagne Country By Bob & Sue During our recent trip to Paris, we took the high-speed TGV train to Champagne country for a lunch at 2014’s only new Michelin three-star restaurant, L’Assiette Champenois. The brilliant young chef Arnauld Lallement is carrying on the family tradition of thoughtful and creative food served in a friendly environment. The… Read More →
How to Cook Beef Ribs By Aaron Franklin If I had to name my own personal favorite cut of barbecue, it would probably be beef ribs. They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. That’s also why I don’t eat them much—too rich, too hedonistic.… Read More →
America’s Leading Pitmaster Aaron Franklin cooked his first brisket in 2002. After seven years of practice, he opened a food truck with his wife Stacy, though a few glowing reviews resulted in long lines and a move to a brick-and-mortar location on Austin’s east side just a year later. Today, Franklin and his crew serve… Read More →
Taipei’s Best Xiao Long Bao The Shanghai-style soup dumplings, or xiao long bao, at Din Tai Fung have a cult following like no other. A refugee of China’s civil war, Yang Bing-yi opened the original location on Taipei’s east side in the 70s. A couple decades later, the New York Times named the dumpling house as… Read More →
Under the Radar Unsung Heroes Andrew tells us where the hottest travel spot in the next five years will be, Molly digs in to the nomination process for the James Beard Awards, and they discuss under-the-radar chefs. Plus, Andrew remembers Hamaro Cantu. This episode is sponsored by: Find out how to get a free sampler… Read More →
Ligurian Dumpling Soup By Andrew Zimmern These little menietti dumplings are my new favorite recipe. I can’t stop making them. About a year ago my pal Jenn Louis, F&W 10 best designee and chef/owner of Lincoln in Portland, Oregon, sent me the ratio for the dumplings themselves. These little gems are from Liguria and are… Read More →
Soft, Tender & Rich with Ricotta By Jenn Louis In the fall, I dress these gnocchetti with sautéed squash and sage brown butter. In the winter, I serve them with a meat ragù. In the summer, it must be pesto! Recipe from Jenn Louis’ Pasta By Hand. Order your copy here.
Homemade Basil Pesto By Jenn Louis Basil pesto comes from Genoa, in Liguria, and is a truly beloved sauce. It can be made using different nuts and herbs, but the original is made from fresh basil, garlic, and pine nuts. Basil pesto is a rich and herbaceous sauce that, for many Americans, screams summertime. In… Read More →
Spicy, Charred Broccoli Rabe Pasta By Andrew Zimmern I was having dinner at Chi Spacca in Los Angeles and one of the side dishes we tried was charred broccoli rabe, super-young stuff, just a few inches high with tender young stalks. They had been charred on the grill, then piled into a small cast-iron pan,… Read More →
Greek Yogurt Panna Cotta By Janet Fletcher I like to serve this panna cotta parfait-style, in clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce with each spoonful, no inverting required. However, you can also prepare the panna… Read More →
Lamb Meatballs in Warm Yogurt Sauce By Janet Fletcher A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first,… Read More →
Almaty’s Immense Food Emporium Almaty is Kazakhstan’s biggest city, and while there are signs of Western influence and consumer culture, this bustling metropolis gets its strongest sense of identity from its nomadic ancestors and their traditions. One of the best places to witness this heritage and to try the authentic flavors of Central Asia is Almaty’s… Read More →
Amazing Shashlik in Almaty In Kazakhstan’s biggest city, there are hundreds of places to eat shashlik (grilled skewered meats), but the best we found were at the extremely popular Shashlik on Kirova. The level of attention and care that went into this food was unreal. The owner oversees every part of the process, starting with… Read More →
Old Standbys & New Additions at Target Field Home of the Twins, Target Field is a beautiful stadium in the heart of downtown Minneapolis. In just a few years, they’ve really amped up the food program, now offering a host of good eats and craft beverages from local restaurants, breweries and distilleries. So I’d suggest… Read More →
Positivity Hopeful Future From unnecessary lawsuits to Indiana’s “Religious Freedom” law, Andrew and Molly discuss the need for positivity and healing in how we interact with each other. Plus, Andrew and Molly share some of their favorite contemporary cookbooks. Read: What Indiana’s Shifting ‘Religious Freedom’ Law Really Means for LGBT Diners (Eater) This episode is sponsored by:… Read More →
The Perfect Bacon Sandwich By Andrew Zimmern’s Canteen Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegary slaw to compliment the rich meat, it’s a perfect… Read More →
Minnesota Restaurants Supporting Local Farms I love all four seasons, but there are few greater things in life than the first days of a Minnesota spring. We love celebrating another winter survived, and if you’re anything like me, food plays a huge role. I can’t wait until restaurants unveil their spring menus, teeming with fresh… Read More →
