José Andrés’ Gambas al Ajillo
Sautéed Shrimp with Garlic & Guindilla Pepper By José Andrés
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5 Questions: 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 →
5 Questions: 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 →
Pasta with Braised Pork, Red Wine & Pancetta
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.
Go Fork Yourself: Holidays 2012
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 →
Go Fork Yourself: Holidays 2012
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 →
5 Questions: Aihui Ong
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 →
5 Questions: Aihui Ong
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 →
Go Fork Yourself: Tanzania
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 →
Go Fork Yourself: Tanzania
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 →
Hanukkah Traditions
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 →
Hanukkah Traditions
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 →
Sephardic Eggplant Salad
A Classic Mediterranean Appetizer This festive Sephardic eggplant salad is almost more of a chunky dip than what we would traditionally call a salad.
5 Questions: Eden Grinshpan
Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her… Read More →
5 Questions: Eden Grinshpan
Exploring America’s Diverse Ethnic Communities This food-obsessed travel maven and host of the Cooking Channel’s Eden Eats lives for adventure. On Eden Eats, she travels from coast to coast uncovering this country’s lesser-known global cuisine scene, from a Kurdish Halal market in Nashville to a Bosnian bakery and Lebanese butcher in Phoenix. We chat with Eden about her… Read More →
Trinidad Salt Cod Fritters with Pepper Sauce
Island-style fried fish. How could you go wrong? In little roadside stands all over the Caribbean islands, the local food slingers turn out all kinds of salted fish fritters. Salting fish is one of the oldest and most popular forms of preserving around the world, and salted fish are always cheap and plentiful. I have… Read More →
Go Fork Yourself: Andrew’s Rants & The Mustache Rangers
Andrew’s Rants & The Mustache Rangers Tirades & “Top Restaurants” While Molly is having adventures in Tanzania, Andrew is left alone with his thoughts. He rants about Yelp, and the Tony Bourdain v. Travel Channel bout (for more info, check out @bourdain on Twitter.) Then we have a very special appearance by fellow podcasters, The… Read More →
Go Fork Yourself: Andrew’s Rants & The Mustache Rangers
Andrew’s Rants & The Mustache Rangers Tirades & “Top Restaurants” While Molly is having adventures in Tanzania, Andrew is left alone with his thoughts. He rants about Yelp, and the Tony Bourdain v. Travel Channel bout (for more info, check out @bourdain on Twitter.) Then we have a very special appearance by fellow podcasters, The… Read More →
Helga’s Meatball Sliders
Inspired by My Grandma’s Classic Swedish Meatballs by Marcus Samuelsson
5 Questions: Marcus Samuelsson
The Multifaceted Chef As a chef, restaurateur, author, media personality, UNICEF ambassador and member of the State Department’s American Chef Corps, you could say Marcus Samuelsson is a busy guy. He’s behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table (among others). This past summer he released his best-selling… Read More →
Killer Potato Latkes
Crispy, Creamy Pancakes By Andrew Zimmern These potato latkes are so good that posting the recipe alone is a mitzvah (blessing) of the highest order. The Festival of Lights refers to a lamp in the temple that was supposed to have only enough oil to last the Maccabees one night, but instead lasted for eight.… Read More →
F— Cancer
I couldn’t be more proud to join Jonah Hill and the rest of the team to support Fuck Cancer. Fuck Cancer is an incredible movement that is dedicated to educating people about early detection, prevention and communication of cancer. Join the movement and help Fuck Cancer win the Firefox Challenge. If we raise the most out of… Read More →
F— Cancer
I couldn’t be more proud to join Jonah Hill and the rest of the team to support Fuck Cancer. Fuck Cancer is an incredible movement that is dedicated to educating people about early detection, prevention and communication of cancer. Join the movement and help Fuck Cancer win the Firefox Challenge. If we raise the most out of… Read More →
Best Thing I Ever Made: Rockin’ Roasts
A real crowd (and pug) pleaser. I’ll be back on this Sunday’s Best Thing I Ever Made series on Food Network. Find out how to make my pan-roasted veal shanks as part of the Rockin’ Roasts episode. The veal shanks get so tender, they just melt in your mouth. Get the recipe here. Sunday, 11/25 at… Read More →
Best Thing I Ever Made: Rockin’ Roasts
A real crowd (and pug) pleaser. I’ll be back on this Sunday’s Best Thing I Ever Made series on Food Network. Find out how to make my pan-roasted veal shanks as part of the Rockin’ Roasts episode. The veal shanks get so tender, they just melt in your mouth. Get the recipe here. Sunday, 11/25 at… Read More →
5 Questions: Richard Rosendale
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
5 Questions: Richard Rosendale
Prepping For an Opportunity of a Lifetime Richard Rosendale, executive chef of the historic Greenbrier resort, is no stranger to cooking competitions as a crowned victor of more than 40. This January he will lead Team USA at the prestigious Bocuse d’Or in Lyon, a biannual international competition where the best of the best gather for… Read More →
Go Fork Yourself: Thanksgiving 2012
Thanksgiving 2012 Gobble, gobble. Happy Thanksgiving from all of us at Go Fork Yourself! Andrew and Molly discuss their favorite traditions, least favorite foods, and Andrew shares his tips and tricks for putting together the perfect Thanksgiving meal. Click here for recipes and Andrew’s Thanksgiving tricks. Jacques Pépin’s Steam-Powered Turkey in The New York Times… Read More →
Go Fork Yourself: Thanksgiving 2012
Thanksgiving 2012 Gobble, gobble. Happy Thanksgiving from all of us at Go Fork Yourself! Andrew and Molly discuss their favorite traditions, least favorite foods, and Andrew shares his tips and tricks for putting together the perfect Thanksgiving meal. Click here for recipes and Andrew’s Thanksgiving tricks. Jacques Pépin’s Steam-Powered Turkey in The New York Times… Read More →
Turkey A La King Recipe
One of My Favorite Ways to Use Leftover Turkey So, after the turkey tetrazzini, after all the turkey sandwiches and the potpies, I always return to this school-lunch classic. It’s one of the great comfort foods of all time, and if this doesn’t become a post-Thanksgiving favorite in your house, I will be shocked. Creamy and… Read More →