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Go Fork Yourself: Hurricane Sandy
Hurricane Sandy From the Eye of the Storm Andrew and Molly recorded this week’s podcast in the midst of Hurricane Sandy in New York City. They talk about their experiences, what they’ve been up to, and how you can help those who are in need after the storm. Donate to distater relief at RedCross.org. Questions… Read More →
Best Thing I Ever Made
I can’t get enough of these. Catch me this Sunday on Food Network’s Best Thing I Ever Made series, I’ll be demonstrating my Chinese chicken wings for the Tasty Travels episode. The dish is inspired by my travels in Malaysia, where street food stalls churn out chicken wings and chicken quarters glazed with this classic… Read More →
Go Fork Yourself: Hurricane Sandy
Hurricane Sandy From the Eye of the Storm Andrew and Molly recorded this week’s podcast in the midst of Hurricane Sandy in New York City. They talk about their experiences, what they’ve been up to, and how you can help those who are in need after the storm. Donate to distater relief at RedCross.org. Questions… Read More →
Best Thing I Ever Made
I can’t get enough of these. Catch me this Sunday on Food Network’s Best Thing I Ever Made series, I’ll be demonstrating my Chinese chicken wings for the Tasty Travels episode. The dish is inspired by my travels in Malaysia, where street food stalls churn out chicken wings and chicken quarters glazed with this classic… Read More →
Tilia
Comfy, Contemporary & Downright Delicious At Tilia, Steven Brown has elevated the concept of a neighborhood cafe into a contemporary, family-friendly gastropub. It’s a place I can take my kid for breakfast, my wife for lunch and my lawyer for dinner. It has style, but most importantly it’s a place that feels instantly comfy. I… Read More →
Bras
Father & Son Honor Their Terroir By Bob & Sue Long admired as one of the greatest 3-star Michelin chefs in France, Michel Bras has passed the torch to his son Sebastian. We have been enjoying this restaurant’s special dishes from the rustic Aubrac region of central France since 1996. Our most recent meal featured the… Read More →
Tilia
Comfy, Contemporary & Downright Delicious At Tilia, Steven Brown has elevated the concept of a neighborhood cafe into a contemporary, family-friendly gastropub. It’s a place I can take my kid for breakfast, my wife for lunch and my lawyer for dinner. It has style, but most importantly it’s a place that feels instantly comfy. I… Read More →
Bras
Father & Son Honor Their Terroir By Bob & Sue Long admired as one of the greatest 3-star Michelin chefs in France, Michel Bras has passed the torch to his son Sebastian. We have been enjoying this restaurant’s special dishes from the rustic Aubrac region of central France since 1996. Our most recent meal featured the… Read More →
April Bloomfield’s Roasted Veal Shanks
A Simple Dish With Deep Flavor by April Bloomfield This recipe is inspired by a trip I took to Florida with Fergus [Henderson] where we got to eat lunch cooked by Marcella Hazan. She made the most delicious spinach pappardelle with ragu and then these wonderful veal shanks. These are the ones that I recreate in… Read More →
5 Questions: April Bloomfield
She likes her animals whole. April Bloomfield once dreamt of policing the streets of her native Birmingham. Lucky for us, that fell through. April resorted to culinary school, moving on to work in such lauded restaurants as the River Cafe and Chez Panisse, before she strolled into the spotlight as the chef/owner of NYC’s original… Read More →
5 Questions: April Bloomfield
She likes her animals whole. April Bloomfield once dreamt of policing the streets of her native Birmingham. Lucky for us, that fell through. April resorted to culinary school, moving on to work in such lauded restaurants as the River Cafe and Chez Panisse, before she strolled into the spotlight as the chef/owner of NYC’s original… Read More →
Bizarre Foods in the Kitchen: Wisconsin Mac & Cheese
Creamy, Gooey & Cheesy Cheesy Mac is what Wisconsin eating is all about, and of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. It’s cheesy and easy, and once you taste the browned buttery bread crumbs, you will be sold.
John’s Roast Pork
Sandwich Euphoria John’s Roast Pork, an iconic South Philly cheesesteak and roast pork purveyor, might make the best sandwich in America. Their cheesesteaks are always at the top of any “best of” list, with sliced ribeye piled high on a crusty Italian loaf with your choice of provolone or American (no Whiz here). But it’s… Read More →
John’s Roast Pork
Sandwich Euphoria John’s Roast Pork, an iconic South Philly cheesesteak and roast pork purveyor, might make the best sandwich in America. Their cheesesteaks are always at the top of any “best of” list, with sliced ribeye piled high on a crusty Italian loaf with your choice of provolone or American (no Whiz here). But it’s… Read More →
Almond and Orange Cake with Poached Plum Compote
My Go-To Dessert I first came across this dish while traveling with my father in the mid-1970s in Spain, where we saw this cake on almost every dessert table. Over the years, I was always trolling for a recipe like this and finally found one in an old Penelope Casas cookbook. I promptly started playing… Read More →
Go Fork Yourself: I Want Candy
I Want Candy BOO! Halloween is just around the corner, so Andrew and Molly discuss their favorite (and least favorite) candies. They also talk Door County, Disney, and Babson. Plus, find out how to win a free signed copy of Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild, & Wonderful Foods. Huffington Post’s The Best Halloween… Read More →
Go Fork Yourself: I Want Candy
I Want Candy BOO! Halloween is just around the corner, so Andrew and Molly discuss their favorite (and least favorite) candies. They also talk Door County, Disney, and Babson. Plus, find out how to win a free signed copy of Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild, & Wonderful Foods. Huffington Post’s The Best Halloween… Read More →
Susan’s Apple Butter
A Family Tradition Apple butter’s rich autumn-spiced flavor is irresistible this time of year. The thick, concentrated apple puree (which is actually dairy-free) wakes up your average morning oatmeal, makes a luscious toast topping, is a natural pairing for pork and even adds a pleasant depth to soups and sauces. Making apple butter is an all… Read More →
Mission Chinese Food
West Coast Phenomena Moves East Danny Bowien is either the most innovative chef in the past decade or simply the ballsiest, taking the culinary world by storm with the bustling Mission Chinese Food. He focuses on fresh ingredients, relying on classic techniques to build complex stocks and sauces that are the backbone of his craft.… Read More →
Mission Chinese Food
West Coast Phenomena Moves East Danny Bowien is either the most innovative chef in the past decade or simply the ballsiest, taking the culinary world by storm with the bustling Mission Chinese Food. He focuses on fresh ingredients, relying on classic techniques to build complex stocks and sauces that are the backbone of his craft.… Read More →
Michael White’s Calabrese Pizza
Wisconsin-Style By Michael White
5 Questions: Michael White
Building an Empire As the culinary mastermind behind the much-lauded Ai Fiori, Marea, Osteria Morini and Nicoletta (a new East Village pizzeria), this Wisconsin transplant has become NYC’s unofficial ambassador of soulful Italian cuisine. We chat with Michael about Italy’s allure, Midwestern hospitality and what’s on the menu for the Altamarea Group in 2013. AndrewZimmern.com: What experiences led… Read More →
Shop AZ T-Shirts & Hoodies
What do Andrew Zimmern, honey badgers and zombies have in common? Need a field guide to exotic food stains? How about a tee with testicles? Check out our new T-shirts and hoodies from Captain Leisure. Nothing better than a shirt that will turn a few heads and crack a few smiles (plus, these top-quality tees are… Read More →
The Road to Recovery
The Road to Recovery Huge thanks to Guideposts for letting me share my story.
5 Questions: Michael White
Building an Empire As the culinary mastermind behind the much-lauded Ai Fiori, Marea, Osteria Morini and Nicoletta (a new East Village pizzeria), this Wisconsin transplant has become NYC’s unofficial ambassador of soulful Italian cuisine. We chat with Michael about Italy’s allure, Midwestern hospitality and what’s on the menu for the Altamarea Group in 2013. AndrewZimmern.com: What experiences led… Read More →
Shop AZ T-Shirts & Hoodies
What do Andrew Zimmern, honey badgers and zombies have in common? Need a field guide to exotic food stains? How about a tee with testicles? Check out our new T-shirts and hoodies from Captain Leisure. Nothing better than a shirt that will turn a few heads and crack a few smiles (plus, these top-quality tees are… Read More →
The Road to Recovery
The Road to Recovery Huge thanks to Guideposts for letting me share my story.
Bizarre Foods in the Kitchen: Lamb Dumplings
A Mongolian Staple One of my all time top five fave recipes. These lamb dumplings are insanely addictive. Versions of this dish are served all over Mongolia, although most are made with fermented mare’s milk instead of yogurt. You will surely find this recipe a little more accessible.
The Publican
Paying Tribute to Pork From modernist fine-dining to a beer-focused gastropub and a tequila-buzzed taqueria, chef Paul Kahan’s multifaceted restaurant empire is a driving force behind Chicago’s booming food scene. The Publican, Kahan’s more casual beer hall-style eatery, serves craveable farmhouse fare with a pig and seafood-studded menu that reads like a ode to American… Read More →