China’s Modern Metropolis By Bob & Sue The food in Shanghai can be a bit sweeter and browner in color than that of its northern neighbor in Beijing, but many of the local foods are available highly spicy if you ask. Lost Heaven offers outstanding food at several locations, with dishes such as delicious kung pao… Read More →
King of Fruits Is it rotten onions? Funky garbage fumes? A dirty gym sock after a high school basketball tourney? No, that could simply be fresh fruit. Durian, known in Asia as the “king of fruits,” is crowned with a spiky exterior and filled with stinky fruit flesh. This fruit from the durian tree is… Read More →
The Votes Are In! After a month of competition and thousands of votes, Tablespoon.com reveals the winners of The Munchies: People’s Choice Food Awards, hosted by yours truly and an expert panel of 26 in-the-know chowhounds. Now in its second year, these awards recognize the best-of-the-best in the food biz, from terrific tastemakers to top… Read More →
15 Years in the Making I had the opportunity to chat with one of my favorite people in the world Rene Ortiz (La Condesa) at the Austin Food & Wine Festival 2013. He gave me the background on his new restaurant, Sway. He explained how he went about putting the project together and what he… Read More →
Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted… Read More →
Soft-Shell Crab Gets a Makeover I call this yakitori style because of the sauce — because yaki means chicken and tori means skewered grilling, and this dish is neither! But the simmering nage (broth) that you bathe the duck in reminds me of yakitori bars all over Japan. The cooking technique for the duck can be used to great effect in other recipes… Read More →
Best on Planet Earth If you ever find yourself in Austin, Franklin Barbecue is a must-stop. The food there is amazing. The brisket is universally considered the best on planet Earth. The turkey is incredible, and the sides like potato salad, cole slaw and beans are fantastic. Aaron Franklin is dedicated to his craft and… Read More →
Chef-on-Chef Action During the Austin Food & Wine Festival, Tim Love (Lonesome Dove) and I did a really fun demo together called “Heads or Tails.” It isn’t a typical demo where the audience watches as the chefs cook. In this demo, everyone participates. While Tim and I are on stage in the front, the grass… Read More →
Austin Food & Wine Festival 2013 Recap Keep Austin Weird Andrew and Molly reflect on their weekend at the Austin Food & Wine Festival. They discuss their highs from the festival, their Lance Armstrong sighting, and why Andrew has an issue with Brian Malarkey. Then, Molly asks the important (five) questions to Brian Malarkey and… Read More →
Where does one place end and another begin? In my Travel Channel special, The Border Check, I discover the cultures and cuisines that blur the line between the United States and Mexico. There’s a focus on the region’s food, but we also talk with everyone from border police to musicians and artists to find out… Read More →
Fideuà By Ingrid Hoffmann
Latin Flavor Ingrid Hoffmann has built a large following around her Delicioso brand – she’s the lovely host of a popular TV show on the Cooking Channel and Univision, the creative director of a Latin-influenced cooking line and a best-selling cookbook author. Ingrid shares her go-to recipes for entertaining, tips for healthy eating habits from… Read More →
A few nuggets for y’all from the Austin Food & Wine Festival: Graham Elliot always travels with a tuxedo…. T-shirt. Tim Love has the most badass tailgate set up of all time. Marcus Samuelsson is the only man on planet earth who can pull off floral-meets-camo pants. We love this man. Jason Dady‘s “Mexican street… Read More →
“A friend of the devil is a friend of mine.” During the weekend of the Austin Food & Wine Festival 2013, I hosted an event for The Munchies People’s Choice Food Awards at Torchy’s Tacos in Austin, Texas. Bluegrass band Sour Bridges played music for the event, and I had the pleasure of jumping on… Read More →
Simple Stir-Fry Asparagus is one of my favorite foods, so I give you this superb and simple way to use this amazing vegetable in your kitchen.
The Live Music Capital Celebrates Food I just returned from another great year at the Austin Food & Wine Festival. Austin is one of the best food towns in the world, filled with talented chefs and adventurous eaters. It was a jam-packed weekend, I taught a grilling demo with Tim Love, cooked wild bird three… Read More →
Cooking Alternative Proteins in Texas I have a lot on my plate at this year’s Austin Food & Wine Festival. I’m judging Rock Your Taco, teaching a grilling class called “Head-to-Tail with Tim Love,” and also demonstrating Wild Bird 3 Ways: ducks, pheasant and dove. Hope you enjoy these recipes! Head-to-Tail with Tim Love Kyoto… Read More →
Italian Cuisine Buon Appetito! This week Andrew and Molly talk about Anthony Bourdain’s potty mouth, the new food and travel shows coming to your TV, and why America loves Italian food (and why Molly’s not on board). Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew &… Read More →
A Delicious Recipe for a Busy Life By Curtis Stone Brown butter is butter that is cooked until it takes on an amber brown color and nutty flavor. There’s nothing to it, but you’ll be amazed at what this extra step does for a simple pasta dish. Of course, the basil–which has the ability to… Read More →
Bravo’s Golden Boy You may recognize this handsome Aussie as the host of Bravo’s Top Chef Masters, but Curtis Stone is also a classically trained chef and best-selling cookbook author with his own line of sleek kitchen products. His latest book, What’s for Dinner?, is packed with flavorful, unfussy recipes for the family on the… Read More →
Eight-Legged Treats Octopus is an ingredient used in dishes across the globe, but in Korea it’s prepared it a little differently. Sannakji is made by cutting a live octopus into small pieces right before serving. Though the animal is dead, electrical impulses still in the octopus’s arms cause the pieces to wriggle around on the… Read More →
Eight-Legged Treats Octopus is an ingredient used in dishes across the globe, but in Korea it’s prepared it a little differently. Sannakji is made by cutting a live octopus into small pieces right before serving. Though the animal is dead, electrical impulses still in the octopus’s arms cause the pieces to wriggle around on the… Read More →
Peking Specialties By Bob & Sue Beijing is known for its colorful food and fabulous Peking duck (Dadong restaurant has the best duck, but Made in China at the Grand Hyatt is also excellent). The Taiwanese noodle house Din Tai Fung offers soup dumplings, double boiled black chicken soup and chopped pork in soy sauce.… Read More →
Peking Specialties By Bob & Sue Beijing is known for its colorful food and fabulous Peking duck (Dadong restaurant has the best duck, but Made in China at the Grand Hyatt is also excellent). The Taiwanese noodle house Din Tai Fung offers soup dumplings, double boiled black chicken soup and chopped pork in soy sauce.… Read More →
Greek Isle Grill Two years ago, I spent a week on the Greek island of Kalymnos. This island is the real deal, you’ll find tiny taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. One night before a shoot, several well-lubricated… Read More →
Introducing The Zimm I partnered with Eyebobs Eyewear to design these awesome reading glasses. Headquartered in Minneapolis, Eyebobs is known for their creative, quirky and affordable eyeglass styles. For every Zimm pair purchased, a portion of the proceeds will benefit the James Beard Foundation, an organization very dear to me that’s devoted to celebrating,… Read More →
Munich In München steht ein Hofbräuhaus An update on the IKEA meatball scandal, the end of cupcakes and a food-lovers guide to Munich. All of this and more on this week’s Go Fork Yourself. Read more about Carl Blake and his better-tasting pork here. Go to his Indiegogo site here. For Andrew’s Munich recommendations, go… Read More →
Introducing The Zimm I partnered with Eyebobs Eyewear to design these awesome reading glasses. Headquartered in Minneapolis, Eyebobs is known for their creative, quirky and affordable eyeglass styles. For every Zimm pair purchased, a portion of the proceeds will benefit the James Beard Foundation, an organization very dear to me that’s devoted to celebrating,… Read More →
Munich In München steht ein Hofbräuhaus An update on the IKEA meatball scandal, the end of cupcakes and a food-lovers guide to Munich. All of this and more on this week’s Go Fork Yourself. Read more about Carl Blake and his better-tasting pork here. Go to his Indiegogo site here. For Andrew’s Munich recommendations, go… Read More →
Flavors of the Big Easy Located in a 19th-century French-Creole building fitted with mahogany paneling and crystal chandeliers, August is the flagship restaurant of James Beard award-winning chef John Besh. The menu seamlessly combines French classics with Besh’s southern Louisiana roots, showcasing a stunning array of oysters, crawfish, pastas crushed under the weight of sliced truffles,… Read More →
