Search Results

Searched for: Zimmern
Show only:   News   Pages   Recipes   Show All

Go Fork Yourself: All Over the Map

All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over…  Read More

Go Fork Yourself: All Over the Map

All Over the Map A Little Bit of Everything We cover a whole bunch of topics on this week’s Go Fork Yourself. First, Andrew and Molly discuss no-shows at restaurants and Red Medicine’s recent Twitter controversy. Then, they talk about AZ Canteen at Target Field, and the prices of ballpark foods. Finally, they go over…  Read More

5 Questions: Paul Qui

Austin’s Top Chef Last year, Paul Qui rocketed into culinary fame after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest. The young, Filipino-born Austinite honed his skills at Uchi for eight years under chef/owner Tyson Cole, killed it as executive chef of Uchiko and is now at the helm…  Read More

5 Questions: Paul Qui

Austin’s Top Chef Last year, Paul Qui rocketed into culinary fame after winning Top Chef Season 9, followed by a James Beard award for Best Chef: Southwest. The young, Filipino-born Austinite honed his skills at Uchi for eight years under chef/owner Tyson Cole, killed it as executive chef of Uchiko and is now at the helm…  Read More

Grilled Lamb with Tomato Vinaigrette & Eggplant Caponata

Grilled Lamb with Tomato Vinaigrette & Caponata

A Sardinian Specialty One of my favorite rites of spring is the first lamb grill of the season, which always reminds me of a family trip to Sardinia, where little taverns serve grilled lamb on the bone with salads like this caponata (an eggplant dish with pine nuts and anchovies). I compose the dish on my plate with cheese, vegetables…  Read More

Go Fork Yourself: Vietnam

Vietnam Traveling Mouth First This week we welcome a special guest on Go Fork Yourself, Maureen from Traterra! Andrew, Molly & Maureen talk about one of Andrew’s favorite travel destinations, Vietnam. Then, they talk travel tips and what travel destinations are hot now. More information on Traterra and their Master the Art of Vietnamese Cooking…  Read More

Go Fork Yourself: Vietnam

Vietnam Traveling Mouth First This week we welcome a special guest on Go Fork Yourself, Maureen from Traterra! Andrew, Molly & Maureen talk about one of Andrew’s favorite travel destinations, Vietnam. Then, they talk travel tips and what travel destinations are hot now. More information on Traterra and their Master the Art of Vietnamese Cooking…  Read More

Fuchsia Dunlop’s Fish-Fragrant Eggplant

Fuchsia Dunlop’s Fish-Fragrant Eggplant

Yu xiang qie zi By Fuchsia Dunlop This dish, almost more than any other, expresses for me the gorgeous layering of flavors that is the signature of Sichuanese cooking. Pickled chillies, either on their own or with fermented fava beans in the famous Sichuan chilli bean sauce, give the dish its warmth and luster; garlic,…  Read More

5 Questions: Fuchsia Dunlop

Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered…  Read More

5 Questions: Fuchsia Dunlop

Falling in Love With Chinese Cuisine Chef and James Beard award-winning food writer Fuchsia Dunlop is an expert when it comes to Chinese food and culinary culture. The native Brit was the first foreign student, and one of only a few women, to graduate from the acclaimed Sichuan Institute of Higher Cuisine. Since then, she’s mastered…  Read More

Bizarre Bites: Alligator Meat

The Other, Other White Meat Chicken and turkey continue to populate tables across the country, but maybe it’s time we start eating gator. Sounds weird, but it’s true: gator is one of the healthiest proteins. Alligator meat has a fine texture, similar to chicken and pork, but contains less calories, fat and cholesterol than either…  Read More

Easter Recipes

A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my…  Read More

Bizarre Bites: Alligator Meat

The Other, Other White Meat Chicken and turkey continue to populate tables across the country, but maybe it’s time we start eating gator. Sounds weird, but it’s true: gator is one of the healthiest proteins. Alligator meat has a fine texture, similar to chicken and pork, but contains less calories, fat and cholesterol than either…  Read More

Easter Recipes

A Springtime Brunch As the temperatures creep above freezing and the snow starts to melt, I get excited to swap out root vegetables and heavy stews for Spring ingredients and vibrant flavors. This year, I’m thinking beyond the traditional ham-and-deviled-egg Easter feast, opting for fresh asparagus and lobster salad, tarragon-encrusted lamb with goat cheese and my…  Read More

Andrew Zimmern's Coconut Custard Pie|Deep-Dish Peach Streusel Pie with Ginger

Coconut Custard Pie

Not Fancy or Complicated, But Deeply Satisfying T.W. Graham & Co., a small neighborhood café and family low-country restaurant in the teeny town of McClellanville, South Carolina serves the best coconut pie of its kind. It’s not too fancy, not complicated and it tastes like someone’s mother made it—assuming your mom loved coconut pie and…  Read More

Matzoh Ball Soup|||Dill-Marinated Herring

Passover Recipes

My Seder Traditions For the uninformed, the Passover seder is a ritual feast that marks the beginning of the Jewish holiday of Passover. It is held at sundown on the 14th day of Nissan in the Hebrew calendar and on the 15th by observant Jews living outside Israel. It’s basically Thanksgiving for Jews, and it’s…  Read More

Go Fork Yourself: James Beard Nominations 2013

James Beard Nominations 2013 And the nominees are… Crystal meth, foie gras and the James Beard awards! In this special episode of Go Fork Yourself, Andrew and Molly go through their predictions for this year’s Beard awards. Plus, Andrew reveals his English accent. See the full list of nominees here. Questions We want to include…  Read More

Matzoh Ball Soup|||Dill-Marinated Herring

Passover Recipes

My Seder Traditions For the uninformed, the Passover seder is a ritual feast that marks the beginning of the Jewish holiday of Passover. It is held at sundown on the 14th day of Nissan in the Hebrew calendar and on the 15th by observant Jews living outside Israel. It’s basically Thanksgiving for Jews, and it’s…  Read More

Go Fork Yourself: James Beard Nominations 2013

James Beard Nominations 2013 And the nominees are… Crystal meth, foie gras and the James Beard awards! In this special episode of Go Fork Yourself, Andrew and Molly go through their predictions for this year’s Beard awards. Plus, Andrew reveals his English accent. See the full list of nominees here. Questions We want to include…  Read More

5 Questions: Grant Pauly

Really Cool Waterslides Grant Pauly is living most home brewers’ dream. Just a year ago, he opened 3 Sheeps Brewing Co., a microbrewery in Sheboygan that’s quickly gaining recognition for quality brews with flavor profiles Grant labels “one off of normal.” He lives by a philosophy that it’s always better to forgo fame, fortune and stability in…  Read More

5 Questions: Grant Pauly

Really Cool Waterslides Grant Pauly is living most home brewers’ dream. Just a year ago, he opened 3 Sheeps Brewing Co., a microbrewery in Sheboygan that’s quickly gaining recognition for quality brews with flavor profiles Grant labels “one off of normal.” He lives by a philosophy that it’s always better to forgo fame, fortune and stability in…  Read More

Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette

Salty Umami Elegance For 20 years, I’ve made a hot miso sauce by beating egg yolks, miso, sugar, dashi, soy and a few secret ingredients in a double boiler. It’s my go-to sauce for grilled meats and fish—I love the salty umami elegance of it. But why it took me so long to figure out…  Read More

Andrew Zimmern's Matzoh Ball Soup

Passover Matzoh Ball Soup

A Passover Staple This is the only recipe I’ve come across that measures up to my grandmother’s. The matzoh ball has the perfect balance: light enough to float, dense enough to be a good “sinker.” When I make it as a main course, I serve the chicken in sixths with the skin and bone, adding…  Read More

Go Fork Yourself: New Orleans

New Orleans The Big Easy Andrew and Molly discuss this week’s big food news from the NYC soda ban to Adam Richman’s new NBC show. Then, find out where to eat and what to do on your next trip to New Orleans. Questions We want to include your listener questions in upcoming podcasts. If you…  Read More

Time for a Jewish Pope

If I were pope, I’d expand the Vatican’s dining options. New York Insider TV caught up with me at the South Beach Wine & Food Festival to ask who I’d like to see become the next pope. Here’s what I have to say:  http://bit.ly/13XvSc8

Go Fork Yourself: New Orleans

New Orleans The Big Easy Andrew and Molly discuss this week’s big food news from the NYC soda ban to Adam Richman’s new NBC show. Then, find out where to eat and what to do on your next trip to New Orleans. Questions We want to include your listener questions in upcoming podcasts. If you…  Read More

Time for a Jewish Pope

If I were pope, I’d expand the Vatican’s dining options. New York Insider TV caught up with me at the South Beach Wine & Food Festival to ask who I’d like to see become the next pope. Here’s what I have to say:  http://bit.ly/13XvSc8

5 Questions: Gerard Craft

Missouri’s Powerhouse Chef If you don’t associate the city of St. Louis with culinary prowess, then you haven’t eaten at Gerard Craft’s restaurants. He’s leading a group of chefs who have put this “Gateway to the West” on the map with their creative cuisine, attention to detail and an unwavering commitment to quality local ingredients.…  Read More