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 →
Everything’s Made From Scratch Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint more than 25 years ago in Birmingham, Alabama. Known for a commitment to quality and an everything-made-from-scratch philosophy, the barbecue chain has now grown to more than 30 restaurants. Barbecue purists may scoff at the idea of a multi-unit… Read More →
A Zimmern Family Favorite By Andrew Zimmern Farfalle a la Vodka is a favorite at my house, and perfect for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take… Read More →
Wine Drink This Andrew is back at Food Works HQ to discuss the Hamptons with Molly. He shares stories from the James Beard Chefs & Champagne event including how his dad almost got into a fistfight. Then, James Beard award-winning writer Dara Moskowitz Grumdahl joins Molly to talk about wine. Find out more about Dara:… Read More →
Som Tum By Supenn Harrison I love the sweet gold-orange flesh of ripe papaya, but this flavorful salad requires the tang and texture of the green papaya. It’s excellent served with roast chicken and sticky rice.
Bringing Thai to the Twin Cities Supenn Harrison introduced Minnesota to the flavors of her native Thailand when she opened her first Sawatdee restaurant in 1983. Thirty years later her story is one of great success – she’s the owner of seven acclaimed Thai restaurants, a cooking class instructor, the recipient of numerous awards and… Read More →
A Sweet, Sour, Spicy & Savory Salad This is my version of a Thai-style grilled beef salad, a staple on most Thai restaurant menus in this country. With a ton of fragrant herbs, lime juice, lemongrass and chiles, the grilled beef doesn’t overwhelm the fresh ingredients, making it a perfect salad for the summer. It’s… Read More →
Masters of Xi’an Cuisine Jason Wang of Xi’an Famous Foods fame is a phenomenal young entrepreneur. The family-run Chinese food empire is a result of an amazing combination of old world techniques – David Shi, the father, is a great chef from China who opened the first Xi’an Famous Foods in the Flushing mall in… Read More →
The Ultimate Sandwich Pickle I love these pickles, they have a perfect balance of sweet and sour, with an extra crunch from the onion. Pair with your favorite sandwich or summertime burger and you’ve got a match made in heaven.
Twin Cities Let’s cut to the cheese Andrew calls in from the road on this week’s Go Fork Yourself. Andrew and Molly talk about the hot weather, the real identity of Ruth Bourdain, and possibly the worst travel-recommendation article ever written. They let us know where visitors to the Twin Cities should really visit. Articles discussed on… Read More →
San Francisco’s Pastry Star Melissa Chou has presided over pastries at San Francisco’s Michelin-starred Aziza for the past five years, creating impressive desserts that wowed the folks at the James Beard Foundation (she was a finalist for Outstanding Pastry Chef in 2012 and 2013) and San Francisco Magazine, which named her Pastry Chef of the Year… Read More →
Danger! Beware of Japanese restaurants boasting glowing, globular, fish-shaped lanterns…it might mean a meal there could be your last. The lantern signifies that they specialize in serving toxic fugu, also called puffer fish or blowfish. Japan has been home to the fugu dish for hundreds of years, if not more. Anthropologists discovered remnants of fugu… Read More →
A Taste of Provence in Cajun Country During the Bizarre Foods America Third Coast shoot, I loved hanging out with my buddy John Besh doing all things duck at La Provence, his acclaimed restaurant located just north of New Orleans on the shores of Lake Pontchartrain. At this day-trip-worthy French eatery, Besh and chef Erick Loos… Read More →
Perfect Party Food By Andrew Zimmern These grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.
