Democratizing Entrepreneurship By Andrew Zimmern The long awaited Travail Kickstarter campaign is live. Check it out #prevailtravail. The campaign closes on October 10th, and represents a sea change in terms of how local restaurants get funded. To me, these types of projects have democratized entrepreneurship (obvi!), allowing customers to help push dollars to restaurants they believe in.… Read More →
What Am I? Chopped Liver? A variety of animals gloriously lend their livers to the food world. Beef, chicken, duck, and goose livers, also known colloquially and collectively as foie gras, monkfish liver, and pig liver, are just a few of these organs that end up on the global table. It can be baked, broiled,… Read More →
Doyenne of Fine Dining By Bob & Sue Anne Sophie Pic is hitting her stride as one of France’s finest chefs, fully earning her designation as the only female 3-star Michelin chef in France. Our recent meal there with Burgundy winemaker Alex Gambal was made memorable by a number of stunning courses: poached langoustines in… Read More →
A Back-to-School Dinner at the Zimmern House By Andrew Zimmern This butter fried chicken recipe is in my head more often than not. That’s saying something. It’s one of our monthly meals at the Zimmern house, and its yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright… Read More →
Dove Hunting When Dove Hunters Cry Molly returns from a weekend of dove hunting with friend of the show Georgia Pellegrini. She fills us in on her experience. Andrew gives tips on how to prepare doves. Plus, a foie gras-ban update, new food TV shows this fall, and more of Andrew and Molly’s restaurant pet… Read More →
The Perfect Scoop By David Lebovitz Crack open a cherry or apricot pit and you’ll discover a soft kernel inside with the pronounced scent of bitter almonds. I took a cue from whatever higher power designed these two flavors together and paired cherries with almonds in one heavenly ice cream. Adding anything chocolate makes this… Read More →
Living the Sweet Life in Paris A veteran pastry chef who spent 13 years working for Alice Waters at Berkley’s famed Chez Panisse, David Lebovitz has written six cookbooks including the best-selling The Perfect Scoop and The Sweet Life in Paris (stay tuned for the upcoming My Paris Kitchen, due out in 2014). After choosing the expat life in Paris… Read More →
Steakhouse-Style Entrée Salad By Andrew Zimmern This is my interpretation of a chopped salad I grew up eating in New York City, a staple at our old-school neighborhood steak house. The veggie-heavy dish gets plenty of protein from the shrimp and hard-boiled eggs, vitamin C and fiber from the fresh green beans and peas, while celery… Read More →
A Classic Upside-Down Apple Tart By Andrew Zimmern The apples in this luscious tart are cooked in a rich caramel sauce. When turned out of the pan, the lightly spiced apples are melt-in-your-mouth tender.
Ultimate Comfort Food By Andrew Zimmern Everyone should have a classic roasted chicken recipe in their repertoire. For me, this is ultimate comfort food that hits the spot any time of year.
A Toast to the New Year During Rosh Hashanah at my house, you’ll find dishes ripe with raisins, apples, honey and pomegranate alongside the traditional brisket or roasted chicken and noodle kugel. My grandma’s chopped chicken liver always has a place at my table, but especially during the holidays. This time of year it’s so… Read More →
Mejillones By Andrew Zimmern My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the… Read More →
Pet Peeves Food Frustrations Andrew & Molly take a look at Eater‘s Airing of Grievances series, and give their two cents. Molly has her own grievances, and Andrew defends chefbros. Plus, they talk Prince, tipping, and Marilyn Hagerty. Discussed on this podcast: From Scratch: Inside the Food Network by Allen Slain WATCH: Marilyn Hagerty Reviews… Read More →
What I’m Craving After a Long Shift By Jenn Louis
PDX’s Leading Lady She gained street cred from her placement on Food & Wine’s Best New Chefs list in 2012, a stint on the current season of Top Chef Masters and a couple James Beard nominations, but Jenn Louis’ incredible farmhouse fare need only be tasted to win you over. The chef/owner of two of… Read More →
Good Inking Ever been so scared you’ve peed in your pants? Me neither, but I’ve been close. (Did you see the Bizarre Foods episode where I almost jumped off the nuclear reactor in South Africa…but chickened out? Yikes.) Squid, like most other cephalopods, have a similar problem. These animals have a mechanism that releases a blue-black… Read More →
Savor the Last Days of Summer This end-of-August heat wave has me digging through the archives for refreshing, light recipes for my Labor Day get-together. Here are a few ideas for appetizers and sides that’ll cool you down, from citrusy tomatillo salsa and pistachio-studded guacamole to tuna and cherry ceviche. If you’re looking for an… Read More →
The Big Apple I’ve partnered up with Thrillist to bring you my behind-the-scenes tips on where to eat, where to stay, and what to do when you are traveling across the globe. I love discovering hidden gems in my hometown, New York City. From amazing restaurants in Koreatown to the best bagel in the city, check out my… Read More →
Become a Cooking Wiz There are a few books that I feel are essential to every cook, chef and food lover’s library. If you cooked one recipe a night from one of these five books, within a year you’d be a serious culinarian. How to Cook Everything By Mark Bittman Mark Bittman’s How to Cook Everything, makes… Read More →
Amazing Barbecued Pig Snoots Otis and Earline Walker first opened Smoki O’s in the Soulard Market in 1997. The barbecue carryout joint known for incredible pig snouts and rib tips soon gained a following, outgrew its market stall and moved to its current home in north St. Louis, just a few minutes from downtown. Pig… Read More →
Weekend in Montreal I’ve partnered up with Thrillist to bring you my behind-the-scenes tips on where to eat, where to stay, and what to do when you are traveling across the globe. First up, one of my favorite food cities– Montreal. From a fantastic cup of joe at Café Myriade to a gutsy and honest… Read More →
Coffee with Noah Namowicz Coffee Break Noah Namowicz from Café Imports join us to discuss a Go Fork Yourself favorite—coffee. He fills us in on how to make the perfect cup of joe at home. Plus, Andrew & Molly talk cookbooks, beef tongue, and Andrew’s special connection to Ina Garten. Links discussed on this podcast: 5 Books… Read More →
A Sustainable Option By Jamie Malone I like to make this oyster gravy and serve it with our sourdough bread for dipping. It is also excellent over white fish, such as halibut. How to shuck an oyster:
Devoted to Sustainable Seafood Jamie Malone prepares incredible seafood at Minneapolis’ acclaimed Sea Change, located on the Mississippi River in the contemporary Guthrie Theater complex. Her artfully curated menu showcases a variety of well-researched sustainable species, so delicious that Food & Wine recognized her on this year’s list of Best New Chefs. We chat with… Read More →
My Riff on a Classic Lebanese Salad By Andrew Zimmern Tabbouleh is chock full of fresh, in-season summer ingredients such as tomatoes, cucumbers and fragrant herbs. It’s not only healthy and packed with that bright citrusy flavor you crave this time of year, tabbouleh is a cinch to make. Be sure to let the composed… Read More →
The Ultimate Japanese Kaiseki Meal By Bob & Sue One of Tokyo’s greatest Michelin 3 star chefs, Hideki Ishikawa features a creative tasting menu with natural umami savory flavors in every course. Among the many highlights were an unusual mackerel dumpling soup made from the bones and head of the fish, accented by ginger and… Read More →
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 →
