Chris Cosentino’s Venison Heart Tartare
Honoring the Odd Bits By Chris Cosentino
Search Results
5 Questions: Chris Cosentino
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
5 Questions: Chris Cosentino
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Bizarre Foods in the Kitchen: Crispy Salt & Pepper Shrimp
From Indonesia to your kitchen Whether you make this with shrimp or soft-shell crab, you’ll love this dish. Find the recipe here.
One-Pot Sticky Chicken Wings
Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken… Read More →
Go Fork Yourself: Hunting for Your Meal
Hunting for Your Meal Good Shot. Andrew and Molly talk hunting on this week’s Go Fork Yourself. Andrew shares his recent experience hunting with a falcon and hawk, Molly talks about her next adventure and we get an update Next’s Kyoto menu. See the bloody trailers for the Kyoto menu here and here. Questions We want… Read More →
Go Fork Yourself: Hunting for Your Meal
Hunting for Your Meal Good Shot. Andrew and Molly talk hunting on this week’s Go Fork Yourself. Andrew shares his recent experience hunting with a falcon and hawk, Molly talks about her next adventure and we get an update Next’s Kyoto menu. See the bloody trailers for the Kyoto menu here and here. Questions We want… Read More →
Coi
Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and… Read More →
Coi
Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and… Read More →
Ardie Davis’ Smoked Raspberry-Glazed Spareribs
Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce Ribs By Ardie A. Davis If you’re a fan of sweet and sour chicken, you’ll like these ribs, which give you similar flavors without the crunchy coating. If you want a little crispiness, grill a crispy surface on the meat side of the ribs before glazing. Raspberry adds a delicious twist!
5 Questions: Ardie Davis
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
5 Questions: Ardie Davis
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Help SUS Win the Chase Community Giving Contest!
Support Services for the UnderServed I sit on the board of Services for the UnderServed, an organization that has been nominated in the 2012 Chase Community Giving Contest. During the voting period (September 6-19, 2012), Chase will donate $5 million to the 196 local charities who receive the most votes. Please help SUS to be among… Read More →
Help SUS Win the Chase Community Giving Contest!
Support Services for the UnderServed I sit on the board of Services for the UnderServed, an organization that has been nominated in the 2012 Chase Community Giving Contest. During the voting period (September 6-19, 2012), Chase will donate $5 million to the 196 local charities who receive the most votes. Please help SUS to be among… Read More →
Thai Hot-and-Sour Coconut Chicken Soup
I am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for,… Read More →
Bizarre Foods in the Kitchen: Black Bean Spare Ribs with Green Onion
Be Sure to Make Extra. This is one of my favorite dishes to make; at demos, in cooking classes, and for family & friends. These are so good and addictive. Be sure to make extra, they’ll go fast at get-togethers. Plus, they’re simple to make. Find the recipe here.
Bizarre Foods in the Kitchen: Black Bean Spare Ribs with Green Onion
Be Sure to Make Extra. This is one of my favorite dishes to make; at demos, in cooking classes, and for family & friends. These are so good and addictive. Be sure to make extra, they’ll go fast at get-togethers. Plus, they’re simple to make. Find the recipe here.
Go Fork Yourself: Back to School!
Back to School! School’s Back in Session It’s back-to-school week, which means new teachers, new books and school lunches. Andrew and Molly discuss the state of school lunches in America and what needs to change. Plus, Molly talks with the director of Nutrition and Custodial Services at St. Paul Public schools and “Lunch-lady-in-chief” Jean Ronnei.… Read More →
Go Fork Yourself: Back to School!
Back to School! School’s Back in Session It’s back-to-school week, which means new teachers, new books and school lunches. Andrew and Molly discuss the state of school lunches in America and what needs to change. Plus, Molly talks with the director of Nutrition and Custodial Services at St. Paul Public schools and “Lunch-lady-in-chief” Jean Ronnei.… Read More →
Schwa
Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures. We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with… Read More →
Schwa
Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures. We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with… Read More →
Andrew Zimmern Loves Deez Nuts
I’ve eaten a lot of nuts. Hey, get your head out of the gutter. I’m not talking about those kinds of nuts (for once). I’m obsessed with Bobby Sue’s Nuts. Salty, not too sweet, and the spicy variety disappeared at Food Works HQs faster than you can say “Bobby Sue’s Got Nuts” three times fast.… Read More →
Andrew Zimmern Loves Deez Nuts
I’ve eaten a lot of nuts. Hey, get your head out of the gutter. I’m not talking about those kinds of nuts (for once). I’m obsessed with Bobby Sue’s Nuts. Salty, not too sweet, and the spicy variety disappeared at Food Works HQs faster than you can say “Bobby Sue’s Got Nuts” three times fast.… Read More →
Best Mustard BBQ Sauce
I never liked mustard-based BBQ sauces. Then I tried Bessinger’s. I blast through jars of this stuff in no time. My lips to God’s ears: this sauce is in a category of its own. Get yours on OpenSky.
Best Mustard BBQ Sauce
I never liked mustard-based BBQ sauces. Then I tried Bessinger’s. I blast through jars of this stuff in no time. My lips to God’s ears: this sauce is in a category of its own. Get yours on OpenSky.
Go Fork Yourself: Minnesota State Fair 2012
Minnesota State Fair 2012 The Great Minnesota Get-Together Andrew and Molly go on a field trip to the Minnesota State Fair. They talk fair food, butter queens and Ye Old Mill. This episode is filled with fun snippets from the fair including interviews with Martha Rossini Olson from Sweet Martha’s Cookies and Carla Wood from… Read More →
Go Fork Yourself: Minnesota State Fair 2012
Minnesota State Fair 2012 The Great Minnesota Get-Together Andrew and Molly go on a field trip to the Minnesota State Fair. They talk fair food, butter queens and Ye Old Mill. This episode is filled with fun snippets from the fair including interviews with Martha Rossini Olson from Sweet Martha’s Cookies and Carla Wood from… Read More →
Aubergine
Creme of Carmel By Bob & Sue The best restaurant in the greater Pebble Beach area may be Aubergine in the L’Auberge Carmel. Charlie Trotter trained chef Justin Cogley delivers highly creative dishes ranging from a Kumamoto oyster amuse with cucumber jelly and yuzu foam to Monterey Bay abalone paired with pickled sea lettuce, alba… Read More →
Aubergine
Creme of Carmel By Bob & Sue The best restaurant in the greater Pebble Beach area may be Aubergine in the L’Auberge Carmel. Charlie Trotter trained chef Justin Cogley delivers highly creative dishes ranging from a Kumamoto oyster amuse with cucumber jelly and yuzu foam to Monterey Bay abalone paired with pickled sea lettuce, alba… Read More →
Introducing AZ Canteen
Sampling at the State Fair We rolled out AZ Canteen for its big debut at the Minnesota State Fair last weekend. Fans and festival-goers flocked to the truck for free samples of cabrito grinders and a chance to vote for their favorite Bizarre Foods moment. Kudos to my amazing team who pulled it all off… Read More →