Inspired by Peter Dale By Adam Roberts Chorizo is a magical ingredient, the kind of thing that makes your food taste way more accomplished without asking anything of you beyond just buying it. D’Artagnan sells a good-quality chorizo that is readily available; just make sure you’re buying Spanish chorizo, which is already cooked, and not… Read More →
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
“Burro” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is part four. Here’s part one, part two and part three. More stories and improv… Read More →
Austin’s Favorite Neighborhood Bistro Opened in 2010 by Ned Elliott, this 47-seat small bistro is celebrated for creative seasonal cuisine and unforgettable pastries and desserts. A golden-winged pig adorns the outside of the building, so it’s no surprise that pork plays a vital role in the menu, but it’s not the only praiseworthy protein—the expertly… Read More →
Thoughts on the Tasting Menu The Tasting Menu: Is it Tyranny or Theater? We’re back and ready for a brand new year of Go Fork Yourself. This week Andrew and Molly discuss Corby Kummer’s article in the February issue of Vanity Fair, Tyranny-It’s What’s for Dinner. Responses: Chefs Weigh in on the ‘Tyranny’ of Tasting Menus (Eater) The… Read More →
Embracing the South Edward Lee’s 610 Magnolia is Louisville’s most sought after reservation, well at least until Lee unveils his next restaurant, MilkWood, which is expected to open this February. Although the Korean-American chef was raised in Brooklyn, he’s a natural with Southern cuisine, celebrating Kentucky’s rich agricultural fabric with dishes built upon local ingredients. The… Read More →
A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s… Read More →
A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s… Read More →
“Helicopter” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part three. Here’s part one and part two. More stories and improv… Read More →
Birmingham’s Hottest Table When Chris and Idie Hastings opened Hot and Hot Fish Club in 1995 they were ahead of the farm-to-table craze, using locally sourced ingredients and supporting Alabama fishermen and foragers in their refined Southern cuisine. The James Beard award-winner changes the menu frequently based on what’s available, with dishes such as red… Read More →
For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making… Read More →
An Alpine Retreat By Bob & Sue At France’s newest (2012) Michelin 3 star restaurant located in the French Alps, Emmanuel Renaut offers delicious fresh fish from the local lakes, as well as vegetables and meats seasoned with mountain-grown herbs. The polenta in truffle sauce and Lake Geneva char with pea sauce was followed by quenelles of pike and… Read More →
Memories of my Grandmother’s Kitchen By Sean Brock This simple Appalachian recipe for cornbread is inspired by Ronni Lundy. It doesn’t have flour or sugar in it. You can really taste the flavor of the corn. I ate cornbread every day during my childhood. Food like that evokes so many memories. Every time I tear… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.… Read More →
Saving the world, one cricket at a time In this video, I talk with Maggie Rulli of Channel One News about entomophagy and how eating bugs can save our food system.
“Puma Kola” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part one. More stories and… Read More →
Ballard’s Beloved Oyster Bar There’s a reason eager customers are willing to endure a long wait for a table at The Walrus & the Carpenter – chef Renee Erickson’s straightforward French-inspired Northwest cuisine is phenomenal. Staying true to her locavore ethos, Erickson’s menu is filled with artisanal produce and fresh seafood from regional purveyors. The oysters… Read More →
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 →
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 →
Milwaukee’s Best In 1956, owners Betty Gillespie and Leonard Partee opened a barbecue joint with their family’s secret recipes, and after gaining a reputation for their sauce and quick service (hence the name Speed Queen), they moved to their current location and built the biggest barbecue pit in the city. I love the pulled pork… Read More →
Celebrating Miami’s South American Spirit An overnight success story in Miami, chef Timon Balloo leads a talented team in Sugarcane’s three kitchens – the robata, hot kitchen and raw bar. With this renegade concept, Balloo’s creative menu highlights Japanese, Peruvian and Brazilian flavors, with stand out dishes such as the famed goat cheese croquettes, Florida… Read More →
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 →
A Legendary Burger This pint-size roadhouse southeast of Sante Fe is an institution. Opened in 1953 in an old trading post, Bobcat Bite serves the city’s (if not the country’s) best burger. The aged grass-fed beef is griddled, then served big, thick and juicy with vibrant green chiles and cheese. This burger is one for… Read More →
Family-Style Modern Israeli Cuisine Located in Philly’s Society Hill neighborhood, Zahav is often touted as the city’s best restaurant. The menu is a mashup of Israel’s culinary heritage, celebrating the region’s bold flavors with both classic and reinterpreted dishes from chef Michael Solomonov’s homeland. For first-timers I’d recommend the tay’im, or “taste of Zahav.” You’ll start with… Read More →
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 →
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 →
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 →
Seattle’s Best Pizza Tom Douglas’ Serious Pie is an original in a sea of derivative pizzerias. His killer dough has a slightly denser texture and the perfect amount of bite to stand up to a host of interesting toppings. As Douglas is known for celebrating Northwest ingredients, expect to see your blistered crust topped with produce… Read More →
