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Go Fork Yourself: Two-Year Anniversary
Two-Year Anniversary Happy Anniversary! We celebrate Go Fork Yourself‘s two-year anniversary with some of our favorite things: food news and listener questions! Andrew and Molly talk plant-based eggs, Cinnabon, James Beard Award semifinalists, whole hogs, and more. For More Information: Josh’s (Molly’s fiance) question mark beard (Instagram) Egg Replacing Startup Hampton Creek Foods Raises $23 Million From… Read More →
Mushroom Ragout & Polenta
An Earthy Mushroom Stew By Andrew Zimmern This wild mushroom ragout is incredibly versatile. You can serve it with a poached egg for a great lunch, as a rich gravy for grilled or roasted meat, on top of risotto and gnocchi, or with this creamy polenta for a hearty main course.
Martha Lou’s
True Southern Comfort Located in an unmistakable pink shack on the outskirts of Charleston, Martha Lou’s is the place to get your Southern comfort food groove on. Sean Brock turned me on to this tiny “meat-and-three” a few years ago and I’ve been dreaming about it ever since. Martha Lou and her daughter are cooking delicious food from humble… Read More →
Whole Roasted Red Snapper
The Simplest Way to Roast a Fish By Andrew Zimmern Yes, you can rub a fish with oil, dust with salt and roast. And I do that a lot. But you need a sauce. The vegetable one here combined with the wine makes this the roasted fish dish I crave most; the one that takes… Read More →
Go Fork Yourself: Bugs & Kisses
Bugs & Kisses XOXO, Go Fork Yourself Happy Valentine’s Day from all of us at Go Fork Yourself! On this episode, Andrew talks about his amazing BBQ experience in Atlanta, Molly explains why she wants the James Beard Awards to move to Chicago, and they discuss why we should all add insects to our diets. Plus,… Read More →
Ivan Orkin’s Eggplant Mazemen
An Ivan Ramen Specialty By Ivan Orkin This eggplant mazemen, like many other dishes at Ivan Ramen, employs a decidedly Latin cooking technique and component: the sofrito.
5 Questions: Ivan Orkin
For the Love of Ramen Ivan Orkin’s path to culinary greatness is somewhat like folklore. A Jewish guy from Long Island falls in love with Japanese culture and cuisine, marries a Japanese woman and moves to Tokyo. In 2007, he opens a ramen shop as a gaijin (foreigner) in a city where residents are passionately… Read More →
Bizarre Bites: Sour Lung Soup
Just Breathe Sour Lung Soup is a German dish, most popular in Bavaria. In German, the dish is called saure Lüngerl, which translates to “sour (or acidic) lungs.” Oddly enough, the dish isn’t technically a soup at all. Finely sliced veal offal—such as lung, heart, and sweetbreads—is placed in a bowl and smothered in a… Read More →
Strawberry-Champagne Granita with Macerated Berries
A Refreshing Dessert By Andrew Zimmern As Thomas Hyll wrote in his 1593 cookbook, “…[strawberries] are much eaten at all men’s tables with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seem to be everywhere. I developed… Read More →
My First Quarterly Box
My Next Quarterly Box Ships Soon! Food is a lens through which I view the world. I like to think you can see the story of a people and their culture if you peek into the right bowl of soup. Some people think I am obsessed with food. Not so. I am obsessive about… Read More →
Go Fork Yourself: Addiction
Addiction Recovery This week’s Go Fork Yourself covers the serious topic of alcohol and drug addiction. Andrew shares his experiences as an addict and how to help if you know someone struggling with substance abuse. Plus, Andrew and Molly answer some listener questions about food memories and encouraging friends and family to try new foods. Recovery Resources… Read More →
Chicago
The Second City Chicago’s food scene is dynamic. There is a willingness from chefs and diners alike to experiment with food, which means every time I visit something new and exciting is happening. From classic Chicago deep-dish pizza joints to once-in-a-lifetime culinary experiences, Chicago holds strong as one of America’s most diverse and fascinating food… Read More →
Beef Stew from Pamplona
Estofado de Carne By Andrew Zimmern This Spanish-style beef stew has earned a permanent spot in my cold-weather meal rotation. The addition of currants, capers and pine nuts gives this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. Serve with roasted potatoes or rice.
Halibut with Brown Butter, Lemon & Aged Fish Sauce
Inspired by Chef Ed Lee By Andrew Zimmern I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog… Read More →
My Favorite Travel Apps & More
Monday’s Mixed Bag By Andrew Zimmern AFAR, one of the best travel magazines out there, has launched new Travel Awards. Check it out if you ever intend to leave home this year. Speaking of leaving home, I am always asked about my obsessive use of my iPhone 24/7. I love being connected and many apps… Read More →
Go Fork Yourself: The Big Game
The Big Game Falls & Footballs Andrew and Molly talk about their plans for Super Bowl Sunday, Andrew shares his near death experience and Molly talks about going vegan for a week. Plus, find out how Andrew and Molly feel about reservations. Hey Eleanor! Jump Out of a Plane A Week of Eating Vegan Questions… Read More →
Garganelli with Rosemary Sugo, Meatballs, & Fonduta
A Twist on Spaghetti & Meatballs By Andy Ticer & Michael Hudman A few years after we opened AMIK, we thought it’d be fun to do a take on spaghetti and meatballs. We use a semolina dough and a light, rosemary-infused marinara that really complements our pork meatballs. Drizzled with fonduta, a rich cheese sauce,… Read More →
5 Questions: Andy Ticer & Michael Hudman
Memphis on the Rise As born and bred Memphians who grew up in large Italian families, it only makes sense that chefs Andy Ticer and Michael Hudman cook a soulful fusion of Southern and Italian cuisines at their restaurants Hog & Hominy and Andrew Michael Italian Kitchen. This happy mash-up has garnered lots of rave… Read More →
Bizarre Bites: Rat
Oh, Rats! I have eaten quite a few rats in my day, and I’m here to tell you they are pretty darn tasty. Bush and pack rats of several species in Arizona, jungle rats of several types in Ecuador and Suriname, Royal rats (gibnuts) in Belize, cane rats in Uganda, rice rats in Thailand, a giant… Read More →
Kale Salad with Miso & Pistachios
Take a break from the standard kale salad. By Andrew Zimmern I tasted a kale salad made by a monastic order in Detroit once. They were selling it at the farmers’ market there, which seemed better than a bake sale if you ask me. The miso dressing was so perfect that I made the salad… Read More →
Go Fork Yourself: Honeymoons & Cancun
Honeymoons & Cancun Globetrotters Andrew calls in from Lima, Peru, to fill us in on his travels. Molly tells us about her trip to Cancun including some of her culinary finds. Plus, they discuss honeymoons. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a… Read More →
Seared Ahi Tuna with Coconut Curry
Easy Thai-Style Curry By Andrew Zimmern A taste of the tropics during the Minnesota winter is always welcome at my house. This Thai-style dish is so easy to throw together for a weeknight meal but also works as a stunning entrée for your next dinner party. It has all the hot, sour, salty and sweet… Read More →
Au Cheval
Reinvented Diner Food This gastropub in Chicago’s restaurant-centric West Loop draws crowds for their playful interpretations of classic dishes. Restaurateur Brendan Sodikoff (also behind the city’s Gilt Bar, Dillman’s and Maude’s Liquor Bar) daydreamed about opening a place with the feel of a greasy spoon. In 2012, he made that dream a reality with Au… Read More →
Steamed Chicken with Scallions & Ginger
A Take on Hainanese Chicken Rice By Andrew Zimmern This is the dish to make when you get a fresh, natural chicken and you really want to show off its insane flavor. I use heritage chicken breeds and the results are stellar. It’s a take on the classic Malay-style Hainanese chicken rice dish, but it’s… Read More →
Miami
Welcome to Miami Miami exudes joy. With warm weather, a rapidly growing food scene, and such a creative spirit, it has become one of my favorite travel destinations. People are living out loud in Miami, and everything from the music to the food and the attitude about life is a reflection of that. And although… Read More →
Bizarre Bites: Tarantulas
Eight-Legged Treats Of all the foods I have eaten in my lifetime, the tarantula strikes me as one of the strangest from a psychological standpoint. We are pre-conditioned in this country to think of these fuzzy insects as scary and poisonous, belonging on Halloween decorations, not dinner plates. But they taste great, reminding me of… Read More →
Beef, Beet & Cabbage Borscht
A Battle-Tested Classic By Andrew Zimmern This was all I ever wanted to eat growing up and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this… Read More →
Food & Wine’s Chefs-in-Residence
The New Food & Wine Food & Wine magazine has tapped six Chefs-in-Residence to consult on monthly features, recipes and travel tips. I am honored to join world-class chefs Grant Achatz, Hugh Acheson, Mario Batali, David Chang and Eric Ripert as a recipe developer and travel guru in this exciting new partnership. More info at foodandwine.com:… Read More →
Go Fork Yourself: Sriracha & Jet Packs
Sriracha & Jet Packs Hot Issue Go Fork Yourself returns this week with Andrew calling in from Miami. Andrew and Molly catch up, discuss their New Year’s resolutions, and talk about the great Sriracha debate. Plus, they answer the question: what do I do with a whole chicken? More Information Sriracha Rebuttal (AndrewZimmern.com) Food & Wine… Read More →