Roasting 101: Caja China
I’ve Never Used Anything So Foolproof. It’s like a giant charcoal and metal crock pot for whole animals. I know, that turns me on, too. Get your own Caja China on OpenSky.
Search Results
Low Country Soused Shrimp with Sweet Corn
Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like… Read More →
La Condesa
For Incredible Mexican Food… In a city full of great Mexican places, this is my pick for something a little less down and dirt. I love Chef Ortiz’s fantastic, modern takes on guac, tacos, plus killer drinks & desserts (pastry chef Laura Sawicki is one of the best in the country). Contact 400A West 2nd… Read More →
ink.
Modern LA Cuisine Michael Voltaggio is an amazing guy and talented chef. Two years after winning Top Chef, Voltaggio opened his first restaurant, ink. It’s a no-fuss kind of place; food freaks and grandmas will feel very welcome, but you’ll want to leave the picky eaters in your family at home. The menu is inspired… Read More →
Roasting a Whole Suckling Pig
Take your next backyard BBQ to the next level with roasting a whole suckling pig. Love cooking mine on a Caja China. Find them both on OpenSky!
La Condesa
For Incredible Mexican Food… In a city full of great Mexican places, this is my pick for something a little less down and dirt. I love Chef Ortiz’s fantastic, modern takes on guac, tacos, plus killer drinks & desserts (pastry chef Laura Sawicki is one of the best in the country). Contact 400A West 2nd… Read More →
ink.
Modern LA Cuisine Michael Voltaggio is an amazing guy and talented chef. Two years after winning Top Chef, Voltaggio opened his first restaurant, ink. It’s a no-fuss kind of place; food freaks and grandmas will feel very welcome, but you’ll want to leave the picky eaters in your family at home. The menu is inspired… Read More →
Roasting a Whole Suckling Pig
Take your next backyard BBQ to the next level with roasting a whole suckling pig. Love cooking mine on a Caja China. Find them both on OpenSky!
Go Fork Yourself: Seafood
Seafood Plenty of fish in the sea? Andrew takes a break from the Food & Wine Classic in Aspen to call Molly at Food Works HQ. They talk True Blood, vegan meat, and seafood. Visit: Monterey Bay Aquarium Seafood Watch Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
Go Fork Yourself: Seafood
Seafood Plenty of fish in the sea? Andrew takes a break from the Food & Wine Classic in Aspen to call Molly at Food Works HQ. They talk True Blood, vegan meat, and seafood. Visit: Monterey Bay Aquarium Seafood Watch Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
Andouille, Crab, Crayfish & Oyster Gumbo
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
Eleven Madison Park
Tailored Cuisine Expect a modernist take on French cuisine, catered to your individual tastes. Here’s how it works: Diners receive a grid listing 16 words that represent every dish’s principle ingredient. Select four words from the menu that resonate with you, then discuss preferences and any food allergies with your server. The kitchen tailors the… Read More →
O YA
Wicked Awesome O YA is one of my all-time favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Contact 9 East Street Boston, Massachusetts 02111 617.654.9900 www.oyarestaurantboston.com
Piccolo
Small Plates, Big Impact Chef Doug Flicker does small plates with a purpose. Everything you order here will make for three to five bites of the most thoughtful dishes you’ve had in a while– perfectly crafted without even a dash of filler insight. I love the pork hocks with soft eggs. It’s a dish I… Read More →
Eleven Madison Park
Tailored Cuisine Expect a modernist take on French cuisine, catered to your individual tastes. Here’s how it works: Diners receive a grid listing 16 words that represent every dish’s principle ingredient. Select four words from the menu that resonate with you, then discuss preferences and any food allergies with your server. The kitchen tailors the… Read More →
O YA
Wicked Awesome O YA is one of my all-time favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Contact 9 East Street Boston, Massachusetts 02111 617.654.9900 www.oyarestaurantboston.com
Piccolo
Small Plates, Big Impact Chef Doug Flicker does small plates with a purpose. Everything you order here will make for three to five bites of the most thoughtful dishes you’ve had in a while– perfectly crafted without even a dash of filler insight. I love the pork hocks with soft eggs. It’s a dish I… Read More →
Go Fork Yourself: Soda Prohibition
Soda Prohibition Taking On Obesity The gang is back together in the Twin Cities. Andrew and Molly talk Anthony Bourdain’s move to network TV, the New York “Soda Prohibition” and Disney’s new nutrition standards. Plus, Andrew and Molly give us their favorite places to eat in New Orleans. Questions We want to include your listener… Read More →
Go Fork Yourself: Soda Prohibition
Soda Prohibition Taking On Obesity The gang is back together in the Twin Cities. Andrew and Molly talk Anthony Bourdain’s move to network TV, the New York “Soda Prohibition” and Disney’s new nutrition standards. Plus, Andrew and Molly give us their favorite places to eat in New Orleans. Questions We want to include your listener… Read More →
Crispy Salt & Pepper Prawns
Wok-Tossed, Twice-Cooked I make this dish all the time with soft shell crabs, but it is equally good with shrimp. For the crab version, I skip the salt rub and simply cut my crabs in half before dipping in the egg white. The sauce recipe came to me from my pal Vikram, who uses it all the… Read More →
Black Bean Spare Ribs with Green Onion
Make Extra, These are Addictive. I’ve made these ribs hundreds of times. I love demoing it at food festivals, I’ve taught it in dozens of cooking classes, and I make it at home regularly. Friends and family clamor for the recipe, and are surprised at just how easy this dish is to whip up at… Read More →
Farm Aid Failure
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
James Beard Celebrity Chefs Tour
The Minneapple is headed to the Big Apple. Tim McKee (La Belle Vie), Gavin Kaysen (Cafe Boulud), Alex Roberts (Alma and Brasa Rotisserie), Isaac Becker (112 Eatery) & I will be cooking up a storm on 6/27. Tons of talent, fantastic food, and hosted at one of NYC’s most gorgeous venues: Tom Colicchio’s Riverpark. Tickets… Read More →
Berry Cooking Tips
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
Farm Aid Failure
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
James Beard Celebrity Chefs Tour
The Minneapple is headed to the Big Apple. Tim McKee (La Belle Vie), Gavin Kaysen (Cafe Boulud), Alex Roberts (Alma and Brasa Rotisserie), Isaac Becker (112 Eatery) & I will be cooking up a storm on 6/27. Tons of talent, fantastic food, and hosted at one of NYC’s most gorgeous venues: Tom Colicchio’s Riverpark. Tickets… Read More →
Berry Cooking Tips
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
Go Fork Yourself: Mexico: Part Dos
Mexico: Part Dos Let’s Talk About Mexico Some More This week it’s Molly who’s on the road. She calls in from Austin using Skype to talk with Andrew about whether it’s safe to travel to Mexico and Anthony Bourdain’s move to CNN. Plus, Andrew and Molly give their answers to last week’s Five Questions. Questions… Read More →
Go Fork Yourself: Mexico: Part Dos
Mexico: Part Dos Let’s Talk About Mexico Some More This week it’s Molly who’s on the road. She calls in from Austin using Skype to talk with Andrew about whether it’s safe to travel to Mexico and Anthony Bourdain’s move to CNN. Plus, Andrew and Molly give their answers to last week’s Five Questions. Questions… Read More →
Go Fork Yourself: Mexico & Mooga
Mexico and Mooga Let’s Talk About Mexico Andrew calls in from Tijuana, Mexico via Skype to chat with Molly about traveling to Mexico and why, contrary to what the Twitterverse said, the Great Googa Mooga wasn’t the worst thing to ever happen. Plus, Five Questions from the Austin Food and Wine Festival. GFY Hotline (612) 246-4582… Read More →