Grilled Mexican-Style Corn with Parmesan Mayo Mike Brown, of Minneapolis’ Travail and Pig Ate My Pizza, shares his recipe for this delicious grilled corn, dressed up with a killer homemade parmesan mayo. This is the best way to eat in-season summer corn. Try it at your next barbecue, it’s sure to win over your guests.
Minneapolis Is Where It’s At I’ve lived in Minneapolis for a couple decades now, and every year I find more and more reasons to love my adopted hometown. Beyond the incredible food scene, we have world-class museums, cool bikeable neighborhoods, great music, and idyllic city lakes. It’s the best place to live in the whole… Read More →
Become a Cooking Wiz There are a few books that I feel are essential to every cook, chef and food lover’s library. If you cooked one recipe a night from one of these five books, within a year you’d be a serious culinarian. How to Cook Everything By Mark Bittman Mark Bittman’s How to Cook Everything, makes… Read More →
Amazing Barbecued Pig Snoots Otis and Earline Walker first opened Smoki O’s in the Soulard Market in 1997. The barbecue carryout joint known for incredible pig snouts and rib tips soon gained a following, outgrew its market stall and moved to its current home in north St. Louis, just a few minutes from downtown. Pig… Read More →
Weekend in Montreal I’ve partnered up with Thrillist to bring you my behind-the-scenes tips on where to eat, where to stay, and what to do when you are traveling across the globe. First up, one of my favorite food cities– Montreal. From a fantastic cup of joe at Café Myriade to a gutsy and honest… Read More →
Coffee with Noah Namowicz Coffee Break Noah Namowicz from Café Imports join us to discuss a Go Fork Yourself favorite—coffee. He fills us in on how to make the perfect cup of joe at home. Plus, Andrew & Molly talk cookbooks, beef tongue, and Andrew’s special connection to Ina Garten. Links discussed on this podcast: 5 Books… Read More →
A Sustainable Option By Jamie Malone I like to make this oyster gravy and serve it with our sourdough bread for dipping. It is also excellent over white fish, such as halibut. How to shuck an oyster:
Devoted to Sustainable Seafood Jamie Malone prepares incredible seafood at Minneapolis’ acclaimed Sea Change, located on the Mississippi River in the contemporary Guthrie Theater complex. Her artfully curated menu showcases a variety of well-researched sustainable species, so delicious that Food & Wine recognized her on this year’s list of Best New Chefs. We chat with… Read More →
My Riff on a Classic Lebanese Salad By Andrew Zimmern Tabbouleh is chock full of fresh, in-season summer ingredients such as tomatoes, cucumbers and fragrant herbs. It’s not only healthy and packed with that bright citrusy flavor you crave this time of year, tabbouleh is a cinch to make. Be sure to let the composed… Read More →
The Ultimate Japanese Kaiseki Meal By Bob & Sue One of Tokyo’s greatest Michelin 3 star chefs, Hideki Ishikawa features a creative tasting menu with natural umami savory flavors in every course. Among the many highlights were an unusual mackerel dumpling soup made from the bones and head of the fish, accented by ginger and… Read More →
Be careful, these are highly addictive. By Andrew Zimmern This dumpling recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about… Read More →
On Location: Turf Club Surf & Turf Andrew & Molly belly up to the bar at Turf Club in St. Paul, Minn., to record the podcast this week. They discuss the upcoming season of Appetite for Life, the ramen burger, Bon Appetit’s Best New Restaurants, and we get a lesson on fish anatomy. Links discussed on this… Read More →
Trust Me, You’ll Want to Double These Recipes By Alex Stupak
Meet Nok & Chuck Several years ago Chuck traveled to Thailand where he met Nok, a Thai-English translator. They fell in love, got married, and moved to St. Paul, Minn., where they currently reside. In Thailand, Nok grew up learning how to cook traditional Thai dishes from her father. She’s been cooking ever since. Nok… Read More →
Inspired Cuisine From South of the Border Highly regarded for his avant garde desserts at modernist temples Alinea and wd~50, Alex Stupak surprised the culinary world when he opened a Mexican restaurant in 2010. Once the critics got over their bewilderment and tasted his creative take on this rich culinary tradition, most realized he’s just… Read More →
Meet Nok & Chuck Several years ago Chuck traveled to Thailand where he met Nok, a Thai-English translator. They fell in love, got married, and moved to St. Paul, Minn., where they currently reside. In Thailand, Nok grew up learning how to cook traditional Thai dishes from her father. She’s been cooking ever since. Nok… Read More →
I ♥ Ox Heart Ox heart is lean, since it’s almost pure muscle, with very little fat and collagen. And coming in at around two pounds apiece, ox heart is offal-y large. It tastes like beef, which makes sense because oxen are cattle that have been trained as draft animals. Oxen are usually eaten after… Read More →
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and… Read More →
Killer Mutton Barbecue When Catherine and Pappy Bosley bought Moonlite Bar-B-Q back in 1963 it was just a small roadside restaurant. Four generations later, the family-run company has grown to a multi-million dollar empire, churning out thousands of pounds of mutton for the successful 350-seat restaurant and huge catering business. From the bone-in ribs to… Read More →
Meet Nok & Chuck Several years ago Chuck traveled to Thailand where he met Nok, a Thai-English translator. They fell in love, got married, and moved to St. Paul, Minn., where they currently reside. In Thailand, Nok grew up learning how to cook traditional Thai dishes from her father. She’s been cooking ever since. Nok… Read More →
Everything but the Kitchen Sink We’ve Got It Covered We cover it all on this week’s Go Fork Yourself. Andrew calls in from New York City and discusses his recent travels to Cleveland and New York. Molly goes on a road trip with “The Situation”? Plus, lab-grown burgers, MTV, and we take a couple of questions from the… Read More →
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste… Read More →
Exploring the World Through Food Naomi Duguid is a culinary anthropologist, translating her cultural encounters abroad into stories, photographic essays and recipes for the adventurous cook. A writer, photographer, traveler and cook, Naomi has co-authored six award-winning books including Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia and Beyond the Great Wall: Recipes and Stories from… Read More →
Incorporate More Fish Into Your Diet By Andrew Zimmern Halibut is a nutrient-rich firm white fish that’s high in omega-3 fatty acids, vitamin B and magnesium. The lean protein has a delicate sweet flavor that lends itself to a variety of pairings that kids will love. This sweet-and-salty Japanese-style sauce is one of my favorite preparations, and… Read More →
Deconstructed BLT By Andrew Zimmern This is one of my favorite salads. It hits the spot any time of year, but is especially appealing when local tomatoes are in season. The sweet-savory candied bacon and ripe cherry tomatoes offer a great flavor contrast to the bitter frisee and tart vinaigrette. Everyone should have this classic… Read More →
Celebrating New England Flavors Chef-owners Matt and Kate Jennings of Farmstead, Inc. have a sincere passion for New England’s culinary heritage. They’re committed to procuring only the best local ingredients for their modern seasonal cuisine, from hand-milled Rhode Island corn polenta, to oysters and sustainable seafood from Narragansett Bay. Matt tailors his dynamic menu to… Read More →
The Perfect Burger Building a Better Burger The new Go Fork Yourself hotline. Ice cream. And how to cook the best hamburger. Andrew and Molly pay tribute to summer on this week’s episode of Go Fork Yourself. Get their tips and tricks on creating the perfect burger at home, and find out their recommendations on where to find a… Read More →
Satisfying on a Hot Night By Andrew Zimmern This refreshing summer ceviche pairs tuna and sweet, tart cherries with the salty-sour flavors of yuzu, soy sauce and lime juice. Ceviche is one of the world’s most genius food genres, and it gives the cook plenty of leeway to experiment with his food. Serve on its… Read More →
You scream. I scream. Ice cream? Bizarre? Let’s take care of the ground rules. Ice cream is a quintessentially frozen dessert treat made with dairy products. You love it. I love it. It takes an average of fifty licks to finish a single scoop of ice cream, unless you are my son, Noah. He’s a… Read More →
Pit-Smoked Perfection Open since 1984, Miss Myra’s serves real hickory-smoked barbecue, cooked in a custom-built brick pit, alongside a killer line-up of homemade Southern desserts. It’s still a family-run restaurant and a favorite with locals, with fantastic chicken, ribs, pulled pork, legendary “white sauce” and a slew of home-style sides such as green beans, coleslaw,… Read More →
