Be careful, these are highly addictive. By Andrew Zimmern This dumpling recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about… Read More →
On Location: Turf Club Surf & Turf Andrew & Molly belly up to the bar at Turf Club in St. Paul, Minn., to record the podcast this week. They discuss the upcoming season of Appetite for Life, the ramen burger, Bon Appetit’s Best New Restaurants, and we get a lesson on fish anatomy. Links discussed on this… Read More →
Trust Me, You’ll Want to Double These Recipes By Alex Stupak
Inspired Cuisine From South of the Border Highly regarded for his avant garde desserts at modernist temples Alinea and wd~50, Alex Stupak surprised the culinary world when he opened a Mexican restaurant in 2010. Once the critics got over their bewilderment and tasted his creative take on this rich culinary tradition, most realized he’s just… Read More →
I ♥ Ox Heart Ox heart is lean, since it’s almost pure muscle, with very little fat and collagen. And coming in at around two pounds apiece, ox heart is offal-y large. It tastes like beef, which makes sense because oxen are cattle that have been trained as draft animals. Oxen are usually eaten after… Read More →
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and… Read More →
Meet Nok & Chuck Several years ago Chuck traveled to Thailand where he met Nok, a Thai-English translator. They fell in love, got married, and moved to St. Paul, Minn., where they currently reside. In Thailand, Nok grew up learning how to cook traditional Thai dishes from her father. She’s been cooking ever since. Nok… Read More →
Everything but the Kitchen Sink We’ve Got It Covered We cover it all on this week’s Go Fork Yourself. Andrew calls in from New York City and discusses his recent travels to Cleveland and New York. Molly goes on a road trip with “The Situation”? Plus, lab-grown burgers, MTV, and we take a couple of questions from the… Read More →
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste… Read More →
Exploring the World Through Food Naomi Duguid is a culinary anthropologist, translating her cultural encounters abroad into stories, photographic essays and recipes for the adventurous cook. A writer, photographer, traveler and cook, Naomi has co-authored six award-winning books including Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia and Beyond the Great Wall: Recipes and Stories from… Read More →
Incorporate More Fish Into Your Diet By Andrew Zimmern Halibut is a nutrient-rich firm white fish that’s high in omega-3 fatty acids, vitamin B and magnesium. The lean protein has a delicate sweet flavor that lends itself to a variety of pairings that kids will love. This sweet-and-salty Japanese-style sauce is one of my favorite preparations, and… Read More →
Deconstructed BLT By Andrew Zimmern This is one of my favorite salads. It hits the spot any time of year, but is especially appealing when local tomatoes are in season. The sweet-savory candied bacon and ripe cherry tomatoes offer a great flavor contrast to the bitter frisee and tart vinaigrette. Everyone should have this classic… Read More →
The Perfect Burger Building a Better Burger The new Go Fork Yourself hotline. Ice cream. And how to cook the best hamburger. Andrew and Molly pay tribute to summer on this week’s episode of Go Fork Yourself. Get their tips and tricks on creating the perfect burger at home, and find out their recommendations on where to find a… Read More →
Satisfying on a Hot Night By Andrew Zimmern This refreshing summer ceviche pairs tuna and sweet, tart cherries with the salty-sour flavors of yuzu, soy sauce and lime juice. Ceviche is one of the world’s most genius food genres, and it gives the cook plenty of leeway to experiment with his food. Serve on its… Read More →
You scream. I scream. Ice cream? Bizarre? Let’s take care of the ground rules. Ice cream is a quintessentially frozen dessert treat made with dairy products. You love it. I love it. It takes an average of fifty licks to finish a single scoop of ice cream, unless you are my son, Noah. He’s a… Read More →
Everything’s Made From Scratch Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint more than 25 years ago in Birmingham, Alabama. Known for a commitment to quality and an everything-made-from-scratch philosophy, the barbecue chain has now grown to more than 30 restaurants. Barbecue purists may scoff at the idea of a multi-unit… Read More →
A Zimmern Family Favorite By Andrew Zimmern Farfalle a la Vodka is a favorite at my house, and perfect for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take… Read More →
Wine Drink This Andrew is back at Food Works HQ to discuss the Hamptons with Molly. He shares stories from the James Beard Chefs & Champagne event including how his dad almost got into a fistfight. Then, James Beard award-winning writer Dara Moskowitz Grumdahl joins Molly to talk about wine. Find out more about Dara:… Read More →
Som Tum By Supenn Harrison I love the sweet gold-orange flesh of ripe papaya, but this flavorful salad requires the tang and texture of the green papaya. It’s excellent served with roast chicken and sticky rice.
Bringing Thai to the Twin Cities Supenn Harrison introduced Minnesota to the flavors of her native Thailand when she opened her first Sawatdee restaurant in 1983. Thirty years later her story is one of great success – she’s the owner of seven acclaimed Thai restaurants, a cooking class instructor, the recipient of numerous awards and… Read More →
Twin Cities Let’s cut to the cheese Andrew calls in from the road on this week’s Go Fork Yourself. Andrew and Molly talk about the hot weather, the real identity of Ruth Bourdain, and possibly the worst travel-recommendation article ever written. They let us know where visitors to the Twin Cities should really visit. Articles discussed on… Read More →
San Francisco’s Pastry Star Melissa Chou has presided over pastries at San Francisco’s Michelin-starred Aziza for the past five years, creating impressive desserts that wowed the folks at the James Beard Foundation (she was a finalist for Outstanding Pastry Chef in 2012 and 2013) and San Francisco Magazine, which named her Pastry Chef of the Year… Read More →
Danger! Beware of Japanese restaurants boasting glowing, globular, fish-shaped lanterns…it might mean a meal there could be your last. The lantern signifies that they specialize in serving toxic fugu, also called puffer fish or blowfish. Japan has been home to the fugu dish for hundreds of years, if not more. Anthropologists discovered remnants of fugu… Read More →
Perfect Party Food By Andrew Zimmern These grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.
It’s a stunner By Andrew Zimmern These are my Aunt Suzanne’s famous Caramel Pecan Bars. She says she got the recipe off a butter box; I am guessing Land O’Lakes, in the 1980s. It’s a stunner, and addictive, so make two batches at a time. They are that good. Land O’Lakes test kitchen should be… Read More →
Cabin Fever Rest & Relaxation Both returning from time at their cabins, Andrew and Molly talk about cabin life, old family recipes, and classic pranks. Plus, we hear Andrew and Molly’s take on Paula Deen. Get the recipe for Aunt Suzanne’s Famous Caramel Pecan Bars. Questions We want to include your listener questions in upcoming… Read More →
Not-Your-Mother’s Coleslaw By Raghavan Iyer Unless your mama is from western India, chances are this is not your mother’s mayo- smothered, garlic powder-ridden coleslaw. Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles. Serve it as is for a salad… Read More →
Indian Cooking in a Midwestern Kitchen Raghavan Iyer’s new cookbook, Indian Cuisine Unfolded, opens up the world of Indian cuisine for the American home cook by recreating some of his favorite dishes with ingredients found in the typical American grocery store. The Bombay native also narrated a Twin Cities Public Television documentary called Asian Flavors based on… Read More →
No-Fail Summer Dessert By Andrew Zimmern For this cobbler, I pair fresh summer berries and tart rhubarb with a buttery, cookie-like topping that the whole family will love. The cobbler is easy to throw together for a weeknight treat, plus it’s a perfect no-fuss dessert for feeding crowds.
Penang-Style BBQ By Andrew Zimmern A tangy, gingery Malaysian marinade gives these juicy, grilled Cornish hens tremendous flavor that pairs well with a spicy-sweet peanut sauce.
