I love this. First We Feast asked, “what if your favorite cookbooks were written by rappers?” The result is this hysterical post. I’m a big Ghostface Killah fan and love this AZ’s Field Guide remix. I’d read that book, but according to Killah:
An Alpine Retreat By Bob & Sue At France’s newest (2012) Michelin 3 star restaurant located in the French Alps, Emmanuel Renaut offers delicious fresh fish from the local lakes, as well as vegetables and meats seasoned with mountain-grown herbs. The polenta in truffle sauce and Lake Geneva char with pea sauce was followed by quenelles of pike and… Read More →
An Alpine Retreat By Bob & Sue At France’s newest (2012) Michelin 3 star restaurant located in the French Alps, Emmanuel Renaut offers delicious fresh fish from the local lakes, as well as vegetables and meats seasoned with mountain-grown herbs. The polenta in truffle sauce and Lake Geneva char with pea sauce was followed by quenelles of pike and… Read More →
Memories of my Grandmother’s Kitchen By Sean Brock This simple Appalachian recipe for cornbread is inspired by Ronni Lundy. It doesn’t have flour or sugar in it. You can really taste the flavor of the corn. I ate cornbread every day during my childhood. Food like that evokes so many memories. Every time I tear… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.… Read More →
“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.… Read More →
A Hearty Soup From the Italian Alps This is my interpretation of a soup my dad and I had in the early ’70s in the Italian Alps. In winter, local families would cook food all day, offering dishes in trencherman-size portions to hungry skiers seeking a seat by a fire and a hearty meal. These… Read More →
No Need for Filler This is my favorite crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a… Read More →
2012 Wrap-up: Part Two Happy New Year! This is part two of our 2012 wrap-up. Andrew and Molly talk about their favorite meals from this year, food trends they hope are going out the door in 2012, and trends they hope to see get big in 2013. For part one, click here. Questions We want… Read More →
2012 Wrap-up: Part Two Happy New Year! This is part two of our 2012 wrap-up. Andrew and Molly talk about their favorite meals from this year, food trends they hope are going out the door in 2012, and trends they hope to see get big in 2013. For part one, click here. Questions We want… Read More →
My Cure for Cold Weather Blues This is one of my favorites. It’s a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it’s one you can adapt for a thousand fillings. Add some sugar… Read More →
2012 Wrap-up: Part One Auld Lang Syne It’s been an exciting year here at Go Fork Yourself HQ. In this two-part episode, Andrew and Molly revisit their favorite food stories from 2012 and some of the best meals they had this year. Tune in next week for part two. Questions We want to include your… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
2012 Wrap-up: Part One Auld Lang Syne It’s been an exciting year here at Go Fork Yourself HQ. In this two-part episode, Andrew and Molly revisit their favorite food stories from 2012 and some of the best meals they had this year. Tune in next week for part two. Questions We want to include your… Read More →
Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in… Read More →
Sautéed Shrimp with Garlic & Guindilla Pepper By José Andrés
Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in… Read More →
Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in… Read More →
A Humble Italian Dish The pork lends this sauce its fattiness, the wine gives a balanced acidity and the pancetta delivers all the wholesome saltiness you could ever want from an ingredient. I like this sauce with tubetti or short mezzi rigatoni, so that it gets into all the holes.
Holidays 2012 Happy holidays… …from all of us at Go Fork Yourself! This week Andrew and Molly discuss holiday traditions, favorite Hanukkah and Christmas dishes, and holiday memories. Look here for Hanukkah recipes. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call… Read More →
Holidays 2012 Happy holidays… …from all of us at Go Fork Yourself! This week Andrew and Molly discuss holiday traditions, favorite Hanukkah and Christmas dishes, and holiday memories. Look here for Hanukkah recipes. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call… Read More →
Sharing Love Through Food Aihui Ong founded Love With Food with a drive to help others – entrepreneurs striving to succeed in the food industry, underprivileged children in need of a meal and the growing number of at-home epicureans looking for new flavors. When you subscribe to Love With Food, you’ll receive a monthly box of… Read More →
Sharing Love Through Food Aihui Ong founded Love With Food with a drive to help others – entrepreneurs striving to succeed in the food industry, underprivileged children in need of a meal and the growing number of at-home epicureans looking for new flavors. When you subscribe to Love With Food, you’ll receive a monthly box of… Read More →
Tanzania It’s a Family Affair Molly is back! But Andrew is in Kentucky hunting squirrels, so he takes a break to call into Food Works HQ to talk to Molly about her trip to Tanzania. Then, Molly invites her mom, Kirk, and her dad, Bruce, on the podcast to grill her on her trip. She… Read More →
Tanzania It’s a Family Affair Molly is back! But Andrew is in Kentucky hunting squirrels, so he takes a break to call into Food Works HQ to talk to Molly about her trip to Tanzania. Then, Molly invites her mom, Kirk, and her dad, Bruce, on the podcast to grill her on her trip. She… Read More →
Celebrating the Festival of Lights My Jewish grandmother’s comfort-food classics are stellar, from chopped liver and tongue to matzo ball soup and brisket. She was an ace in the kitchen, rendering her own chicken fat for her recipes and giving me the cracklings to snack on when they were crispy and the fat was clear and golden. Her… Read More →
Celebrating the Festival of Lights My Jewish grandmother’s comfort-food classics are stellar, from chopped liver and tongue to matzo ball soup and brisket. She was an ace in the kitchen, rendering her own chicken fat for her recipes and giving me the cracklings to snack on when they were crispy and the fat was clear and golden. Her… Read More →
A Classic Mediterranean Appetizer This festive Sephardic eggplant salad is almost more of a chunky dip than what we would traditionally call a salad.
