Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
Chinese Cuisine at Home I first came across these noodles in China’s Sichuan province. It’s a simple, approachable dish with complex flavors that speak to kids and adults. Topped with fresh cilantro, scallions and crunchy-cool cucumbers, these cold peanut-sesame noodles have become a favorite meal in the Zimmern household. The savory sauce is so delicious… Read More →
Inspired Mexican Cuisine WD-50 alum and former modernist pastry chef Alex Stupak serves stunning Mexican-inspired cuisine at his acclaimed restaurants in New York City. At Empellón Cocina, the upscale sibling of his Greenwich Village taqueria, Stupak turns traditional Mexican cuisine on its ear, experimenting with flavors and textures while honoring its roots. The depth and breadth of… Read More →
Inventing Better Tasting Pork Support Carl Blake’s Indiegogo campaign here. Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family-farm concept, remaking the diet of his animals… Read More →
Inspired Mexican Cuisine WD-50 alum and former modernist pastry chef Alex Stupak serves stunning Mexican-inspired cuisine at his acclaimed restaurants in New York City. At Empellón Cocina, the upscale sibling of his Greenwich Village taqueria, Stupak turns traditional Mexican cuisine on its ear, experimenting with flavors and textures while honoring its roots. The depth and breadth of… Read More →
Inventing Better Tasting Pork Support Carl Blake’s Indiegogo campaign here. Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family-farm concept, remaking the diet of his animals… Read More →
Refreshing & Easy to Make While the weather’s warm, I make gazpacho every week and keep it in the fridge, and love pureeing cucumber, dill, yogurt, hot chile, lemon juice and celery into a classic Turkish summer soup. But vichyssoise has the sexiest story. In 1950, Louis Diat, the great chef at New York City’s Ritz-Carlton… Read More →
The Most Important Meal of the Day It’s Time for Breakfast It’s about time we talk about the most important meal of the day. This week Andrew and Molly cover all things breakfast on this week’s Go Fork Yourself. Plus, they discuss Ikea’s moose lasagna and the new common names for beef and pork at… Read More →
Go Wild! I had the honor of kicking off a Minnesota Wild game on April 11, 2013. It was a blast.
The Most Important Meal of the Day It’s Time for Breakfast It’s about time we talk about the most important meal of the day. This week Andrew and Molly cover all things breakfast on this week’s Go Fork Yourself. Plus, they discuss Ikea’s moose lasagna and the new common names for beef and pork at… Read More →
Go Wild! I had the honor of kicking off a Minnesota Wild game on April 11, 2013. It was a blast.
It’s Wild Garlic Season By Georgia Pellegrini Wild garlic has four and half times more sulfur compounds than common garlic, which means it is intensely good for you, offering all kinds of antibacterial and antiviral properties. It is considered one of the most versatile plants on earth and has been used for thousands of years… Read More →
Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which… Read More →
Hunter Gatherer A few years ago, Georgia Pellegrini traded in her high heels for cowgirl boots and a shotgun, foregoing a cubicle on Wall Street for a “field-and-stream-to-table” life in Texas. The hunting enthusiast decided to get back to her roots, attending culinary school and cooking at Blue Hill at Stone Barns, before writing Food Heroes, which… Read More →
A Tasty Treat (No Pun Intended). A popular ingredient around the world, tongue is becoming more popular in the U.S. It is boneless, has more protein than a steak and half the fat. It’s a much healthier alternative than many other proteins. Plus, it comes in almost any variety you can think of: beef, pork, lamb… Read More →
A Tasty Treat (No Pun Intended). A popular ingredient around the world, tongue is becoming more popular in the U.S. It is boneless, has more protein than a steak and half the fat. It’s a much healthier alternative than many other proteins. Plus, it comes in almost any variety you can think of: beef, pork, lamb… Read More →
Dine With the World’s Greatest Sushi Chef By Bob & Sue Many knowledgeable Japanese believe Takashi Saito is now the greatest sushi chef in the world. With only seven seats and located inside a car park, Saito delivers a stunning menu using smaller cuts of the highest quality fish, specially textured rice, and the proper… Read More →
Dine With the World’s Greatest Sushi Chef By Bob & Sue Many knowledgeable Japanese believe Takashi Saito is now the greatest sushi chef in the world. With only seven seats and located inside a car park, Saito delivers a stunning menu using smaller cuts of the highest quality fish, specially textured rice, and the proper… Read More →
Bring on the warm weather. Nothing says hello to the warm-weather months like cool food. 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 sauce is perfect with the rich tongue.… Read More →
The world’s live music capital has a gourmet side. Austin’s quirky vibe and come-as-you-are attitude seems to attract a lot of creative talent, especially when it comes to food. From barbecue and tacos to food trailers and world-class Japanese restaurants, the Texas capital has a place for everyone. Here are just a few reasons I… Read More →
The world’s live music capital has a gourmet side. Austin’s quirky vibe and come-as-you-are attitude seems to attract a lot of creative talent, especially when it comes to food. From barbecue and tacos to food trailers and world-class Japanese restaurants, the Texas capital has a place for everyone. Here are just a few reasons I… Read More →
All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over… Read More →
All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over… Read More →
Austin’s Top Chef Last year, Paul Qui rocketed into culinary fame after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest. The young, Filipino-born Austinite honed his skills at Uchi for eight years under chef/owner Tyson Cole, killed it as executive chef of Uchiko and is now at the helm… Read More →
Austin’s Top Chef Last year, Paul Qui rocketed into culinary fame after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest. The young, Filipino-born Austinite honed his skills at Uchi for eight years under chef/owner Tyson Cole, killed it as executive chef of Uchiko and is now at the helm… Read More →
Cantonese Stir-Fry Chinese broccoli, also known as gai lan, broccoli rabe or rapini, is a leafy vegetable with crunchy stalks and small green florets. Similar to its more popular cousin, traditional broccoli, it’s rich in calcium, iron and vitamins A and C. This bright, ginger-and-chile infused recipe works well with any green veggie, such as… Read More →
Duffy’s Understated Elegance As restaurants are trending towards casual menus and rustic decor, Curtis Duffy is running boldly in the other direction, reviving fine dining with his first solo project Grace. Duffy, who was chef de cuisine at Alinea before receiving 2 Michelin stars for his work at Avenues, uses seasonal ingredients and modern techniques… Read More →
Duffy’s Understated Elegance As restaurants are trending towards casual menus and rustic decor, Curtis Duffy is running boldly in the other direction, reviving fine dining with his first solo project Grace. Duffy, who was chef de cuisine at Alinea before receiving 2 Michelin stars for his work at Avenues, uses seasonal ingredients and modern techniques… Read More →
A Sardinian Specialty One of my favorite rites of spring is the first lamb grill of the season, which always reminds me of a family trip to Sardinia, where little taverns serve grilled lamb on the bone with salads like this caponata (an eggplant dish with pine nuts and anchovies). I compose the dish on my plate with cheese, vegetables… Read More →
Japanese-Style Oxtails I taught a grilling class called “Head-to-Tail with Tim Love” at the Austin Food & Wine Festival. We were grilling with hundreds of people, all with their own grills. I demonstrated recipes with the tail, specifically the oxtail, and it was a blast. I love Asian glazes like the one below, the flavors… Read More →
