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 →
L.A. Recommendations From Michelin-starred fine dining to Korean barbecue and taco food trucks, Los Angeles has one of the most exciting and diverse food scenes in the country. Here’s a snapshot of my favorite L.A. eateries and hotels – there are probably a hundred more that should be on the list, but I’m only vouching… Read More →
Khao Niaw Sankhaya Turian By Andy Ricker Durian has a powerful aroma. Westerners, who tend to shun the fruit, would probably choose a stronger term. In Southeast Asia, however, durian is considered the queen of fruit and it fetches a high price. Yet even where durian has fans, it’s not always welcome. Cabs, trains, and… Read More →
A Game Changing Cooking Technique By Andrew Zimmern OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing in his Birmingham, Alabama, restaurant kitchen and eating my way through his mise en place about an hour before service. He hated me. But before I left, he fed me some shrimp and grits,… Read More →
Turkey Tetrazzini I always make a Thanksgiving turkey because I love the leftovers turned into sandwiches, soups, and my son’s favorite, turkey tetrazzini. I usually use up my last scraps of meat, and the salty kiss of some killer parmesan with this pasta casserole. We also love Turkey a la King – it’s creamy and sublime, Old… Read More →
A Worthy Alternative to the Traditional Bird By Andrew Zimmern If you don’t want to roast a whole turkey, or you’re just looking for a new tradition, try this boneless stuffed turkey breast. The butchery is easier than you think, but you can always have the butcher do it for you! The chestnuts and the… Read More →
Mabo Royale By Nate Uri This recipe for fried kingclip with tofu and pork bean sauce is from Nate Uri, kombucha brewer at Verdant Tea and creator of Hot Date with Nate. The dish was a course in a special dinner Nate prepared at Verdant Tea that featured tea as an ingredient in each course.… Read More →
A Classic Combination By Andrew Zimmern Family meal night across America just got easier, and so did entertaining on a budget. Ratatouille paired with roast chicken pieces is a classic combination that even your kids will devour. If you care to, this dish works equally well with turkey quarters on the grill: Use the same… Read More →
Incendiary Chinese Cuisine Many consider Peter Chang to be the greatest Chinese chef cooking in America, and he has a devoted legion of followers to prove it. Chang’s food-obsessed groupies, who’ve spent years chasing the peripatetic chef across the country, are finally at peace now that he’s settled down in Virginia. At Peter Chang’s China Cafe you’ll… Read More →
Italian Farmhouse Cooking By Andrew Zimmern Every cook wants to know how to make this superb zuppa verde, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like… Read More →
One of my favorite mild, white meats. By Andrew Zimmern Pan-fried squirrel in a sturdy gravy is one of my favorite dishes come holiday time. Squirrel is regaining its popularity outside of the small pockets of enthusiasts that have traditionally embraced it and I couldn’t be happier. It’s a mild, light, white meat that’s great… Read More →
Not-So-Guilt-Free Greens By Andrew Zimmern I created this bacon-and-egg salad when I was a chef at a French bistro in Minneapolis in the early ’90s. Within a week or two it was a massively popular lunch special and our best seller at brunch. It’s hard to beat the contrasting combination of salty and sweet, hot… Read More →
Thai-Style Carrot Soup By Andrew Zimmern Carrots and curry were made for each other. Michael Voltaggio’s cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don’t do anything with liquid nitrogen or as many bells and… Read More →
Paris’ Most Coveted Reservation By Bob & Sue This 25-seat restaurant is one of Paris’ most desired reservations and special dining experiences. At L’Astrance, Pascal Barbot’s creativity is evident in every course including the langoustine with bone marrow, poached oyster and Kombu jelly, a razor clam and veal tartare with bergamot foam and spring garlic,… Read More →
