Modern Italian Cuisine The emblem of the Roman Empire and an acronym for Senatus Populusque Romanus, SPQR roughly translates to “The People and Senate of Rome.” At SPQR, executive chef Matthew Accarrino takes traditional, rustic recipes inspired by ancient Italy and reinvigorates them with 21st century flavors and techniques. Smaller plates such as the chicken liver… Read More →
A Classic Chilled Soup By Andrew Zimmern I add Worcestershire sauce, Tabasco and fresh herbs to this gazpacho, giving extra layers of flavor to the classic summer soup. This gazpacho recipe is popular in my house, during the warm weather months I always have a pitcher of this addictive soup on hand in the fridge.… Read More →
Tess Rafferty Recipes for Disaster We welcome comedian, author, home cook (and Molly’s girl crush) Tess Rafferty on this week’s Go Fork Yourself. They discuss luxury grocery stores, where to eat in L.A., and why you don’t bring a store-bought pie to the Rafferty house. Plus, Andrew and Molly come up with a new job for Minnesota… Read More →
Sweet & Tangy By Mindy Fox Raisins, lime, and honey create a sweet-tangy chutney flavor that plays nicely with the curry in this Indian-inspired salad. Whether under a tree in the park or around the table in cooler months, I love to serve this dish picnic-style, with good crackers and little gourmet bites from a… Read More →
Perfect Picnic Food By Mindy Fox Homemade tabbouleh, especially when heavy on the lemon and herbs, has an extraordinarily fresh and vibrant quality that is lacking in most store-bought versions. Though the bulgur requires some time to soak, by the time you’re finished chopping up the herbs and vegetables, the salad is tossed together in… Read More →
Celebrating a Time-Honored Classic Mindy Fox, cookbook author, food writer and food editor at La Cucina Italiana magazine, shares her tips for the perfectly roasted chicken, ways to reinvent the iconic dish and her favorite picnic-ready recipes. AndrewZimmern.com: As the food editor of La Cucina Italiana and author of several cookbooks, you obviously have a… Read More →
Test 1, 2, 3 During a photo shoot for Babson College in downtown Minneapolis, I stopped by my food truck, AZ Canteen, to work on a new item coming to the menu. Chef Asher Miller shows us how to make AZ Canteen’s spicy peanut sesame noodles. To see where you can find the food truck… Read More →
A Moroccan-Inspired Grill By Andrew Zimmern Shish kebabs are one of my favorite things to grill. They’re easy to prepare and are perfect for feeding crowds. The key to flavorful, juicy morsels of meat is in the marinating: the longer the better. I love to serve these kebabs with a Chermoula pilaf, which has a… Read More →
Boston’s Best Tapas Chef/owner Ken Oringer and chef Jamie Bissonnette, the duo behind the much-lauded Coppa, serve inspired Spanish fare at Toro, one of Boston’s most sought after tables. Located in the city’s historic South End neighborhood, the pint-size restaurant serves traditional and contemporary Barcelona-style tapas in a cozy, dimly-lit dining room with exposed brick… Read More →
My Version of a Thai Menu Staple By Andrew Zimmern This spicy, savory Asian grilled beef salad is pushed over the top by addictively delicious fried potato crisps. It’s an easy, ultra-flavorful summertime meal.
Road Trip Fork on the Road Andrew and Molly are on the road on this week’s Go Fork Yourself. On a three-hour car ride to Iowa, they chat about road food, cars, GPS, and where you’ll find the cleanest pit stops. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Alternatives for the Grill Step away from the traditional burgers and brats, and celebrate the unofficial start of summer with one of these recipes. Grilled lamb is a favorite in my family, it reminds me of little taverns all over Sardinia that serve perfectly charred, herb-infused lamb lollipops. Or get adventurous and try the rich… Read More →
With fried garlic, ginger vinaigrette & chili jam By Harold Dieterle
Budding Restaurateur Celebrates His Roots Harold Dieterle, executive chef/co-owner of three outstanding New York City restaurants, Kin Shop, Perilla and The Marrow and champion of Top Chef season one, talks about his love of Thai food, how his heritage inspired the menu at his new restaurant and his favorite NYC eats. AndrewZimmern.com: You studied Thai cuisine… Read More →
Springtime With KitchenAid at the PGA Championship What a great day to be outside in St. Louis, doing a cooking demonstration at the 74th Senior PGA Championship. Huge thanks to KitchenAid and all those who joined me. Here are my recipes: Inspirational Herb-Infused Cocktail Grilled Leg of Lamb with Bacon Fat Scallion Tortillas and Tomatillo… Read More →
Everyone’s favorite brood just popped out of the ground. Hordes of Brood II cicadas are emerging from their subterranean home this spring along the East Coast. Although many species of cicadas emerge each year in the United States, this brood of cicadas is the offspring of those last seen in 1996, now popping out as soil… Read More →
It’s Alive! Picture it: You slice into a a beautiful wheel of cheese. The perfectly aged rind, the pungent rotted diaper scent of coagulated milk, and your ears pick up the teeniest tiniest little squeak, the pitter-patter of little…maggots? That’s right, this midsized wheel of cheese is filled with wriggling and jiggling fly larvae. Maggot… Read More →
Barbecue Pork Heaven Deep in rural Low Country, Scott’s Bar-B-Que is my favorite barbecue joint in America. You won’t see gas or charcoal at this roadside shack, just pigs, wood and smoke. The Scotts opened the place in 1972, using cooking methods passed down through generations. Pit–master Rodney Scott (who cooked his first pig when he… Read More →
A Sweet & Savory Dish That’s Perfect for Summer This hot-and-sweet, Asian-inspired recipe pairs an easy, ginger-infused marinade for grilled striped bass with an intense, savory caramel sauce. The caramel is fragrant, flavorful, and has a nice salty punch from the fish sauce. Use it on seafood, chicken or pork.
Yelp The Great Debate Andrew and Molly invite Yelp’s Director of Public Affairs Luther Lowe (@lutherlowe) to join them on this week’s podcast. They talk all things Yelp, from it’s inception and filters to blackmail issues. Plus, a recap of the Minneapolis leg of Anthony Bourdain’s Guts & Glory Tour. Things got a little down… Read More →
Uncommon Honesty When Gabrielle Hamilton opened her acclaimed 30-seat bistro Prune in New York’s East Village in 1999, she had worked in the catering biz for more than 20 years, but she had never been a restaurant chef, nor could she imagine that her winding culinary path would lead to successful restaurateur. Fast forward a… Read More →
A Tried-and-True Recipe This pasta dish with asparagus-pistachio pesto is from my days as a chef at Café Un Deux Trois in the 1990s. I’ve made this recipe for hungry crowds ever since with amazing results. The smoky bacon and rich, salty pistachios are perfectly balanced by the fresh veggies and fragrant herbs. This ‘sauce’ can… Read More →
The Gold Standard for Fine Dining After 15 years, executive chef/owner Tim McKee (the 2009 James Beard Award-winner for Best Chef Midwest) and chef de cuisine Mike DeCamp continue to impress with outstanding food and service at La Belle Vie. As the pinnacle of local fine dining, there isn’t a better spot in the Twin Cities… Read More →
Spice It Up My homemade curry paste gives an herby fragrance and depth to this delicious, spicy Thai-style curry with scallops.
A Field Trip to Primitive Precision Metalcraft I’m obsessed with these cleavers. Made in Minneapolis from scavenged metal, they are one-of-a-kind usable works of art. Hans Early-Nelson happened to be crafting a cleaver for a very special friend and food-lover, Anthony Bourdain, so we took a trip to his blacksmithing workshop to check out the… Read More →
Not Your Ordinary Grilled Cheese By Laura Werlin In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips– all at once. Although I prefer using Colby and… Read More →
Obsessed With Cheese Laura Werlin is the country’s foremost expert on cheese. She’s written six cheese-centric books, including the James Beard award-winning All-American Cheese and Wine Book, is the president of the American Cheese Education Foundation and a teacher at The Cheese School of San Francisco. Laura explains why the U.S. is the most exciting… Read More →
China’s Modern Metropolis By Bob & Sue The food in Shanghai can be a bit sweeter and browner in color than that of its northern neighbor in Beijing, but many of the local foods are available highly spicy if you ask. Lost Heaven offers outstanding food at several locations, with dishes such as delicious kung pao… Read More →
King of Fruits Is it rotten onions? Funky garbage fumes? A dirty gym sock after a high school basketball tourney? No, that could simply be fresh fruit. Durian, known in Asia as the “king of fruits,” is crowned with a spiky exterior and filled with stinky fruit flesh. This fruit from the durian tree is… Read More →
My Favorite Lobster Roll Located on the island of Georgetown, Maine at Five Islands wharf, this seafood shack serves the best lobster roll around. Pulled from the surrounding waters and never tanked, these lobsters couldn’t get any fresher. Their “big boy” lobster roll is my idea of the perfect sandwich, served on a buttered and… Read More →
