Bizarre Foods in the Kitchen: Asopao de Pollo y Mariscos
Pure Trini Magic Of all of the soups and stews I’ve made in my day, this is one of my favorites. Find the recipe here.
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Asopao with Chicken and Shrimp
Island-Style Jambalaya Over the years, I have expanded my repertoire of killer soups, stews and braises for superb oven-to-table one-pot meals, and this is one of the better recipes. This asopao (stew) is Trinidad-inspired, but it fits neatly into the Flo-ribbean cooking genre. This asopao is pure Trinidadian magic. Don’t be shy about passing plenty of… Read More →
Andrew & Graham Take on Chicago
Windy City Shenanigans Graham Elliot and I goofing around last week in Chi-Town. Love that guy! Stay tuned for our midwest tour on this season’s Appetite for Life, coming in MSN in November 2012.
Are you excited for Andrew Zimmern’s Field Guide?
I know I am. The release date for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild and Wonderful Foods is fast approaching. The book will be in stores starting October 30, but you can preorder the book here. Can’t wait that long? Check out this preview for small sample. More info here.
Andrew & Graham Take on Chicago
Windy City Shenanigans Graham Elliot and I goofing around last week in Chi-Town. Love that guy! Stay tuned for our midwest tour on this season’s Appetite for Life, coming in MSN in November 2012.
Are you excited for Andrew Zimmern’s Field Guide?
I know I am. The release date for Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild and Wonderful Foods is fast approaching. The book will be in stores starting October 30, but you can preorder the book here. Can’t wait that long? Check out this preview for small sample. More info here.
Pizzeria Mozza
The Perfect Crust Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. I love any of the pizzas with Armandino Batali’s cured meats on it, but it’s Silverton’s crust that takes the star turn here. Contact 641 N. Highland Avenue Los Angeles,… Read More →
Pizzeria Mozza
The Perfect Crust Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. I love any of the pizzas with Armandino Batali’s cured meats on it, but it’s Silverton’s crust that takes the star turn here. Contact 641 N. Highland Avenue Los Angeles,… Read More →
5 Questions: Lee Brian Schrager
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
5 Questions: Lee Brian Schrager
Food Festival Mastermind At the helm of Southern Wine & Spirits’ communications and event planning, Lee Schrager is the brains (and charisma) behind the South Beach and New York Wine & Food Festivals – he’s planning the parties, wrangling stars and celebrity chefs, and pulling it all off without a hitch for 60,000 guests. We… Read More →
Victory 44
A Northside Culinary Gem Chef Erick Harcey is reinventing pub classics at this neighborhood eatery in north Minneapolis, where your chef is also your waiter and the whole staff collaborates. This is one of the top (and maybe most underrated) restaurants in the Twin Cities. Every item on the chalkboard menu is a worthy adversary–from… Read More →
Bizarre Foods in the Kitchen: Gai Tom Ka
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
Victory 44
A Northside Culinary Gem Chef Erick Harcey is reinventing pub classics at this neighborhood eatery in north Minneapolis, where your chef is also your waiter and the whole staff collaborates. This is one of the top (and maybe most underrated) restaurants in the Twin Cities. Every item on the chalkboard menu is a worthy adversary–from… Read More →
Bizarre Foods in the Kitchen: Gai Tom Ka
A Dish to Impress Gai Tom Ka, a Thai hot-and-sour coconut chicken soup, is one of Thailand’s most popular dishes. I love to make this when I have guests. Find the recipe here.
Chopped Chicken Liver
Perfect for Breaking the Fast When I was four, five and six, I would spend hours upon hours in my Jewish grandmother’s kitchen, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread topped with… Read More →
Go Fork Yourself: Hunting for Your Meal: Part Two
Hunting for Your Meal: Part Two Pull! Molly and Andrew talk flat tires, the Emmys, and the Celebrity Wife Swap of restaurants– 21st Century Limited. Plus, we get to experience Molly’s first time shooting a gun and hitting a clay pigeon. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Go Fork Yourself: Hunting for Your Meal: Part Two
Hunting for Your Meal: Part Two Pull! Molly and Andrew talk flat tires, the Emmys, and the Celebrity Wife Swap of restaurants– 21st Century Limited. Plus, we get to experience Molly’s first time shooting a gun and hitting a clay pigeon. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Chris Cosentino’s Venison Heart Tartare
Honoring the Odd Bits By Chris Cosentino
5 Questions: Chris Cosentino
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
5 Questions: Chris Cosentino
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
L’Etoile
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
L’Etoile
Celebrating Midwest Flavor James Beard award-winner chef Tory Miller combines old world technique with modern flavor in a menu that pays homage to Midwestern farms. Most of his seasonal cuisine is sourced from local providers, even during the cold Wisconsin winters when Miller utilizes cellared root crops and produce canned and stored from the summer… Read More →
Bizarre Foods in the Kitchen: Crispy Salt & Pepper Shrimp
From Indonesia to your kitchen Whether you make this with shrimp or soft-shell crab, you’ll love this dish. Find the recipe here.
One-Pot Sticky Chicken Wings
Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken… Read More →
Go Fork Yourself: Hunting for Your Meal
Hunting for Your Meal Good Shot. Andrew and Molly talk hunting on this week’s Go Fork Yourself. Andrew shares his recent experience hunting with a falcon and hawk, Molly talks about her next adventure and we get an update Next’s Kyoto menu. See the bloody trailers for the Kyoto menu here and here. Questions We want… Read More →
Go Fork Yourself: Hunting for Your Meal
Hunting for Your Meal Good Shot. Andrew and Molly talk hunting on this week’s Go Fork Yourself. Andrew shares his recent experience hunting with a falcon and hawk, Molly talks about her next adventure and we get an update Next’s Kyoto menu. See the bloody trailers for the Kyoto menu here and here. Questions We want… Read More →
Coi
Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and… Read More →
Coi
Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and… Read More →
Ardie Davis’ Smoked Raspberry-Glazed Spareribs
Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce Ribs By Ardie A. Davis If you’re a fan of sweet and sour chicken, you’ll like these ribs, which give you similar flavors without the crunchy coating. If you want a little crispiness, grill a crispy surface on the meat side of the ribs before glazing. Raspberry adds a delicious twist!
5 Questions: Ardie Davis
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →