Pollo e Patate della Mamma By Lidia Bastianich Chicken and potatoes cooked together in a big cast iron skillet until it’s crisp and moist at the same time is my mother’s specialty. Growing up, my brother and I demanded it every week; a generation later, our kids, Tanya and Joe and Eric, Paul and Estelle,… Read More →
Lidia Bastianich Happy Mother’s Day! Andrew tells Molly about his weekend at the James Beard Foundation Awards from the Derby party at Eleven Madison Park to his meeting with Martha Stewart. Then Lidia Bastianich joins them for a special Mother’s Day edition of Go Fork Yourself. Plus, the Zimpostor and where to grab a bite in Arizona.… Read More →
A celebration of yesterday’s leftovers, transformed into today’s feast. By Jonathon Sawyer
Rust Belt Revival After years spent working in some of the best restaurants in New York City, chef Jonathon Sawyer is back in his hometown, raising his family and Cleveland’s food profile. He’s become an incredible son of Ohio, who has changed this town’s culinary landscape with his restaurants Noodlecat, Sawyer’s Street Frites, SeeSaw Pretzel… Read More →
#JBFA Every year a new crop of Bizarre Foods alums win Journalism and Media awards. This year Tim Byres led the charge for his book Smoke. Buy it. It’s a great one. Amy Thielen is loved by all, she cleaned up this year and her son Hank and husband Aaron were by her side all weekend.… Read More →
Easy Mother’s Day Brunch By Andrew Zimmern This simple frittata is filled with Spanish goodness. The beauty of a frittata is that you can cook the ingredients and bake them in the same ovenproof skillet. Easy preparation, easy clean up. It can be served hot or cold, for breakfast, lunch or dinner; it can even… Read More →
Peruvian Grandma Food Gaston Acurio is Peru’s most renowned chef, an incredible ambassador of Peruvian cuisine who’s carving out a global restaurant empire of Andean flavors. He’s devoted the last two decades to elevating his country’s unique culinary heritage. In doing so, he’s launched a cooking style that’s won the hearts of locals and the world… Read More →
Ben Ford Taming the Feast Andrew and Molly are joined by chef and author Ben Ford to talk about his new book, Taming the Feast, being a craftsman (influenced by his father, Harrison Ford), and cooking a salmon in the dishwasher. Plus, Andrew and Molly talk about their weekend at Austin Food & Wine, and how to improve… Read More →
Sweet & Tangy Pineapple Salsa By Andrew Zimmern This chipotle-infused pineapple salsa pairs beautifully with any grilled meat or fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture.
Rock Your Taco At the 2014 Austin Food & Wine Festival, I was lucky enough to judge Rock Your Taco along with my friends Graham Elliot, Christina Grdovic and Britt Daniel of Spoon. Here’s a behind-the-scenes peek at just some of the amazing tacos made that night. There wasn’t a dud in the house.
Like Father, Like Son Marc Forgione, the Michelin-starred mohawked chef who won Food Network’s Next Iron Chef in 2010, began his culinary career working for his father, beloved chef Larry Forgione. After cooking in kitchens in France, he joined Laurent Tourondel’s BLT Prime empire as corporate sous chef, before opening his eponymous NYC restaurant in… Read More →
The Best Flan You’ve Ever Tasted By Andrew Zimmern This flan is flawless—seriously, even chef José Andrés would be impressed. My Spanish food mentor from decades ago, cookbook author Penelope Casas, inspired me with a flan recipe she used to cook. The orange is a classic Iberian Peninsula flavoring addition (no surprise here), but resting… Read More →
Street Food Perfection Located on Colombia’s Caribbean coast, Cartagena is made up of a rich tapestry of African, Spanish, European and indigenous cultures and cuisines. The city’s old town neighborhood is a historical landmark with stunning plazas and awe inspiring 16th-century architecture. And while many eateries cater to the heavy flow of travelers, you can… Read More →
Recipes from My Weekend in Austin I love the Austin Food & Wine Festival. First of all, Rock Your Taco is unlike any taco event at other big festivals. The level of creativity and expression of “taco” blew my mind. It’s superb. Then there’s the incredible line up of musical talent attached to all of… Read More →
Airports & Upfronts Airing Airline Grievances Andrew calls into Food Works HQ from LaGuardia Airport in New York. Andrew & Molly air their airline grievances, Andrew tells us about the upfronts, and they share their recommendations for Barcelona, Istanbul and more. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Creole Comfort Food, Paleo-style By Andrew Zimmern This chicken and andouille dish is chock full of bold Creole flavors and only a few minor changes make it Whole30 compliant. Served with sweet-and-spicy cauliflower rice (adapted from Melissa Joulwan’s delicious rice pilaf recipe) that’s loaded with coconut, jalapeños, pistachios (or almonds—you pick) and raisins, the rich Southern… Read More →
Eat Your Way Through Austin Paul Qui‘s career took off after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest, and a spot on Food & Wine’s roster of Best New Chefs in 2014. What’s more impressive is that the 33-year-old Filipino-born Austinite is killing it at his ambitious flagship restaurant qui, which was named the Best… Read More →
#OnlyinMN I’m constantly traveling around the world, but there is no place I would rather be than my home state, Minnesota. What makes the land of 10,000 lakes so great? Check out just some of my favorites things to do only in Minnesota. MINNESOTA STATE FAIR I love the Minnesota State Fair so much that I try… Read More →
Celebrating Spring Vegetables One of the more tastebud titillating moments for every food lover is the first glimpse of fresh spring asparagus. Asparagus is a perennial, gathered in the wild since the Stone Age, and one of our first foraged foods. About 300 species exist, some poisonous, some ornamental, but asparagus officinalis is the edible… Read More →
The Best Japanese Noodles By Andrew Zimmern Japanese noodle dishes, especially soba noodles, are one of my favorite treats. Here’s my favorite hot noodle recipe, but I also love eating cool and refreshing zaru soba in the warm weather months. Making them requires having a few pantry items like dashi (bonito fish and kombu seaweed… Read More →
Tim Love “Comin’ in hot” Texas chef Tim Love joins Andrew and Molly on this week’s Go Fork Yourself to talk grilling, Austin Food & Wine Festival, and more. Plus, Andrew fills us in on his vacation in Costa Rica. Find out more about Restaurant Kickstart. Questions We want to include your listener questions in upcoming… Read More →
Estofado de Carne, Paleo-style By Andrew Zimmern Only a few minor tweaks make this satisfying & flavorful Spanish-style beef stew a reliable paleo option. The addition of currants, capers and pine nuts give this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. If you’re sticking to the Whole30/paleo… Read More →
Nose-to-Tail Icon Chef Jamie Bissonnette gained notoriety for his soulful food, innovative style and pork proficiency at his Boston restaurants, Coppa and Toro. Last fall, Bissonnette brought his incredible tapas menu to Manhattan when he opened a second Toro with business partner and fellow empire builder Ken Oringer. As we predicted, New Yorkers are just as infatuated as Bostonians with… Read More →
Classic Spring Lamb By Andrew Zimmern One of my favorite rites of spring is the first lamb dinner of the season. Lamb shoulder is best in a slow braise, melting the fat and connective tissue. To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a… Read More →
What’s in the Box? There is something incredible inside of this box of the day. Find out what it is. SPOILER ALERT Find out more about Hampton Creek Foods.
Authentic Michoacán Cuisine Owned and operated by the Rojas family, Revolver Taco Lounge in Fort Worth serves some of best Michoacán food you can find outside of Mexico. As immigrants continue to arrive, open restaurants and sadly often over-adapt flavors to gringo palates, it becomes surprisingly difficult to find traditional and authentic Mexican food…even in Texas. Pride,… Read More →
Oeufs Sanguinette By Andrew Zimmern This recipe is from my demo at the 2014 Pebble Beach Food & Wine Festival. It’s a true blood bread pudding, crisped in a pan and served with fried eggs and chives. Perfect for brunch!
The Ultimate Surf & Turf By Andrew Zimmern Here’s a recipe from my demo at the 2014 Pebble Beach Food & Wine Festival. Vitello Tonnato, or cold, sliced veal, is an Italian classic and, although it’s traditionally served with veal top round, I like it even better with calf tongue. The acidity and salinity of the… Read More →
Jonathan Waxman Whole30 to Whole Chicken Molly finished her Whole30, so Andrew and Molly check back in with Melissa Hartwig to find out what’s next. Then, they chat with Chef Jonathan Waxman of Barbuto about how he got to where he is today, his famous chicken dish and giving back. Find out more about Alex’s… Read More →
Sensuous Chocolate Custard By Andrew Zimmern Pot de crème (or ‘pot of cream’) is a traditional French custard. This sinfully decadent chocolate version is easy to prepare and perfect for dinner parties since you can make it ahead and refrigerate until you’re ready for dessert. Serve with whipped cream, sprinkle powdered sugar, top with berries,… Read More →
