Sweet & Tangy Pineapple Salsa By Andrew Zimmern This chipotle-infused pineapple salsa pairs beautifully with any grilled meat or fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture.
Like Father, Like Son Marc Forgione, the Michelin-starred mohawked chef who won Food Network’s Next Iron Chef in 2010, began his culinary career working for his father, beloved chef Larry Forgione. After cooking in kitchens in France, he joined Laurent Tourondel’s BLT Prime empire as corporate sous chef, before opening his eponymous NYC restaurant in… Read More →
Recipes from My Weekend in Austin I love the Austin Food & Wine Festival. First of all, Rock Your Taco is unlike any taco event at other big festivals. The level of creativity and expression of “taco” blew my mind. It’s superb. Then there’s the incredible line up of musical talent attached to all of… Read More →
#OnlyinMN I’m constantly traveling around the world, but there is no place I would rather be than my home state, Minnesota. What makes the land of 10,000 lakes so great? Check out just some of my favorites things to do only in Minnesota. MINNESOTA STATE FAIR I love the Minnesota State Fair so much that I try… Read More →
The Best Japanese Noodles By Andrew Zimmern Japanese noodle dishes, especially soba noodles, are one of my favorite treats. Here’s my favorite hot noodle recipe, but I also love eating cool and refreshing zaru soba in the warm weather months. Making them requires having a few pantry items like dashi (bonito fish and kombu seaweed… Read More →
Estofado de Carne, Paleo-style By Andrew Zimmern Only a few minor tweaks make this satisfying & flavorful Spanish-style beef stew a reliable paleo option. The addition of currants, capers and pine nuts give this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. If you’re sticking to the Whole30/paleo… Read More →
Nose-to-Tail Icon Chef Jamie Bissonnette gained notoriety for his soulful food, innovative style and pork proficiency at his Boston restaurants, Coppa and Toro. Last fall, Bissonnette brought his incredible tapas menu to Manhattan when he opened a second Toro with business partner and fellow empire builder Ken Oringer. As we predicted, New Yorkers are just as infatuated as Bostonians with… Read More →
And the winners are… Hosted by yours truly and an expert panel of 40 in-the-know culinary experts, the 2014 Munchies: People’s Choice Food Awards recognize the best-of-the-best in the food biz, from terrific tastemakers to top food destinations. It’s been exciting to ignite a passionate food debate and encourage people to support their favorite restaurants, media, and chefs… Read More →
Here’s a recipe everyone needs in their back pocket. By Andrew Zimmern It’s simple and easy and looks great on a platter. For this country club salad, I cut several heads of young local romaine lettuce (iceberg in a pinch) in halves, trimmed and arrange them on a platter. I garnish them with sliced cherry… Read More →
A Tangy, Sweet and Luscious Combination By Andrew Zimmern When I entertain, my guests won’t stand for me making every dish ahead of time. Friends love to gather in the kitchen and watch me pull something together. This easy recipe is a great compromise: the components can be prepped ahead of time, plus the final… Read More →
Hacking Fine Dining Chefs/co-owners of Travail and the Rookery, Mike Brown, Bob Gerken and James Winberg are a trio to be reckoned with. In the past year, they closed the original Travail opening Pig Ate My Pizza in its place, created a dim sum pop-up in North Minneapolis, launched an epic Kickstarter campaign and reopened Travail… Read More →
Congrats to the Nominees! Yesterday, the James Beard Foundation announced the finalists for the 2014 JBF awards. Congratulations to all of the nominees, what a talented pool of culinary greatness. If you didn’t catch the nominee announcement, the full list is below. The winners for the Book, Broadcast and Journalism Awards will be announced at… Read More →
Irish Country Cooking By Rory O’Connell Watercress, while peppery when eaten raw, becomes sweet and aromatic when lightly cooked. If you go foraging for wild watercress, it is essential to ensure you have found a clean source. The top leaf on sprigs of watercress is always the biggest, whereas the top leaf on wild celery, which often… Read More →
From My Irish Table By Cathal Armstrong Da calls this dish Shagger’s Pie. It was a much-wished-for dish in our house and, like Irish stew, always came with Piccalilli served on the side. Shepherd’s pie is an interpretation of a French dish called hachis parmentier. What makes it truly Irish is that there are potatoes… Read More →
An Irish Staple By Andrew Zimmern What’s a St. Paddy’s Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and… Read More →
Modern Pioneering By Georgia Pellegrini Grandma Pellegrini and Great-Aunt Gray used to love to have garden parties, and I like to think that this would have been my creative contribution. A watermelon keg is a festive way to serve beverages on a hot summer day. You can fill the keg with whatever liquid you would… Read More →
A Classic Italian Flavor Combo By Andrew Zimmern I fell in love with this delicious combination on a trip to Bergamo, the hilltop city in Lombardy, just north of Milan. I was with my father on my first visit to Italy in 1974, and one night we stumbled into a small little trattoria after driving… Read More →
Exploring FoodieTV FoodieTV, the latest iOS app from Glam Media (creators of foodie.com and Foodie Recipes), offers a curated collection of short-form videos with engaging food and travel content, from guided walks through Beijing’s best street food and step-by-step recipes to spotlights on chefs and independent cheesemakers. We chat with Marc Escobosa, VP of product management… Read More →
Classic Fish Fry By Andrew Zimmern This traditional fried walleye would fit right in at a Friday fish fry in your neighborhood church basement. Especially popular around the Great Lakes, walleye is a fantastic freshwater fish with tender, flaky white meat that holds up to a crispy coating. Serve family style with the creamy tartar… Read More →
An Earthy Mushroom Stew By Andrew Zimmern This wild mushroom ragout is incredibly versatile. You can serve it with a poached egg for a great lunch, as a rich gravy for grilled or roasted meat, on top of risotto and gnocchi, or with this creamy polenta for a hearty main course.
Bugs & Kisses XOXO, Go Fork Yourself Happy Valentine’s Day from all of us at Go Fork Yourself! On this episode, Andrew talks about his amazing BBQ experience in Atlanta, Molly explains why she wants the James Beard Awards to move to Chicago, and they discuss why we should all add insects to our diets. Plus,… Read More →
A Refreshing Dessert By Andrew Zimmern As Thomas Hyll wrote in his 1593 cookbook, “…[strawberries] are much eaten at all men’s tables with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seem to be everywhere. I developed… Read More →
Estofado de Carne By Andrew Zimmern This Spanish-style beef stew has earned a permanent spot in my cold-weather meal rotation. The addition of currants, capers and pine nuts gives this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. Serve with roasted potatoes or rice.
A Battle-Tested Classic By Andrew Zimmern This was all I ever wanted to eat growing up and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this… Read More →
Authentic Chinese at Home By Andrew Zimmern Fermented chile-garlic bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese… Read More →
The Perfect Love Letter By Andrew Zimmern You should know how to make a great custard (plus, it’s always fun to use a blowtorch in the kitchen).
‘Tis the Season Here’s a little gift inspiration for the culinarian on your list this holiday season. I’ve included some of my favorite products for stocking stuffers – decadent caramels, artisan sea salt and small-batch soy sauce – as well as a few splurge-worthy items such as the classic chef’s knife from Shun and handmade… Read More →
Daube de Boeuf with Belgian Ale By Andrew Zimmern Winter in Minnesota. End of story. We know a thing or two about cold-weather comfort food, especially a one-pot rock star beef stew that will warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple.… Read More →
Always Special By Bob & Sue We visited both of Robuchon’s Paris Ateliers and enjoyed many different small plates including langoustine ravioli, foie gras hamburger sliders, iberico pork brochettes and of course the legendary Robuchon potaoes (made with decadent amounts of butter). Our all time most legendary chef appeared at the Champs-Elysees location, and we relived with him the… Read More →
Waste Not, Want Not By Andrew Zimmern You have to check out a group I am working with out of Boston called Lovin’ Spoonfuls. Founded by my pal Ashley Stanley just a few years ago, this food-rescue operation has grown to a “fleet” of three vehicles. It just won Toyota’s 100 Cars for Good contest and… Read More →
