Mind-Bending Combinations of Flavors & Textures By Bob & Sue Now in expanded space off First Street in the East Village, Momofuku Ko has been one of New York City’s most challenging reservations for the past eight years. With a cook centric open kitchen where diners face each other at a U-shaped counter, Chef David… Read More →
Holiday Doughnuts By Zoë François and Jeff Hertzberg Adapted from Gluten-Free Artisan Bread in Five Minutes a Day by Zoë François and Jeff Hertzberg.
Decadent and Delicious By Gunnar Gislason In the town of Stykkishólmur where Simon Sturluson harvests his blue mussels and dulse, there is a cozy restaurant that serves a beer called Black Death, which features a skull and crossbones on its label. The beer dates back to only 2011, but it was inspired by the story… Read More →
Never Fails to Please By Judith Choate This is my go-to fall and winter dessert; it never fails to please. I think I began making it when we owned MOM, our pie shop, and I would tire of making the same 3- or 9-inch double-crust pies. Since we were an all-American shop, I didn’t want to do a… Read More →
A Fall French Classic Normandy is beautiful in the fall, when the ocean is slate gray and the food is phenomenal—game birds and oysters, mushrooms and apples. This recipe is from an ancient farmhouse cookbook and, after years of tweaking, the northern French standard has become a fall favorite of ours.
My Best Recipes for 4th of July There’s no better way to celebrate the holiday (and my birthday) than relaxing with family, hanging out by the grill and enjoying fresh summer produce. Here are a few of my favorite recipes, from all-American cookout classics like barbecue chicken and baked beans, to picnic perfect salads and a… Read More →
Auflauf Pancakes with Berries By Andrew Zimmern This German-style pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. Auflauf is a weekend breakfast family treat that my grandmother taught my mom to make when she married my dad. I… Read More →
Aki’s BreadHaus In the midst of Oktoberfest season—now a worldwide trend no longer reserved for Munich—it’s only appropriate I share my favorite German bakery. In the Twin Cities, most steins of beer this month seem to be accompanied by one of Aki’s famed pretzels, and for good reason. Located in Minneapolis’ Northeast neighborhood, Aki’s BreadHaus… Read More →
Deep Fry Like a Pro The word ‘fried’ is one of the most maligned terms in the kitchen. There’s no denying that fried foods aren’t the healthiest thing you can put in your mouth. But let’s face it, we’re pleasure seekers at heart and a little fried food every now and again is soul satisfying.… Read More →
Killer Collards By Marcus Samuelsson Everyone has a mom or aunty who knows “the best” way to make collards, so I knew we’d have controversy when I skipped the ham hock or salt pork and made them lush with a lot of spiced butter. I love it! That kind of argument makes for the liveliest… Read More →
Dr Pepper-Brined Smoked Turkey Legs By Andrew Zimmern Smoked turkey legs shouldn’t just be reserved for walking around the Renaissance festival or Disneyland. As long as you have a little patience, they’re easy to make, delicious and pretty economical next to that brisket you were looking at. The Dr Pepper brine is magic. Once you… Read More →
The Best Thing I Ate Last Week By Andrew Zimmern When I was about to start recording The Moment podcast with my friend Brian Koppelman last week, he whipped out a box of The Doughnut Project doughnuts for me to try. TDP is a new shop in NYC, and the beet and ricotta donuts are insane, as… Read More →
Maple-Bourbon Glazed Ham By Andrew Zimmern A fresh ham hasn’t been salted, cured or brined; it’s essentially a pork roast, using the entire leg of the pig. Be sure to make a cross hatch on the skin, so that the heat and seasoning penetrates the meat. Once it’s done cooking, you’re left with an irresistible… Read More →
Christmas Boiled Fruit Cake By Andrew Zimmern When I went to Newfoundland last year, I went to Bidgood’s Market and ate fruit cake—boiled fruit cake, to be precise. It had a very profound effect on me. I raced home, tinkered a little with some recipes and developed this gem. It’s the perfect tea bread for… Read More →
4 Rules for Better Braising Everyone loves to braise, and the mythology indicates that it’s easy, but it’s not—it’s simple (and there is a difference). But for everyone who thinks that braising is forgiving, I would remind you of the last dried-out pot roast you’ve eaten. Here are some handy tips for braising. Brown well.… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Congratulations JBF Award Winners! As always, I had a fantastic time at the annual James Beard Foundation Awards, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. I’m so proud to be a part of this amazing organization that works hard on education, agriculture issues, food insecurity and hunger relief. You… Read More →
Best of 2014: Part 1 Best of 2014 It’s part one of our favorite moments from 2014! Michael Symon talks about his hometown, Cleveland. Kevin Pang shares his insight into food journalism. Andrew’s son, Noah asks Molly the important questions. Lidia Bastianich tells us about how she has seen the food world change. And Guy… Read More →
My Grandmother’s Christmas Chicken By Marcus Samuelsson My grandmother Helga Jönsson always salted her chicken and left it in the cool basement for a couple of hours. Then she’d pull out her spices—cardamom, ginger, coriander seeds—to rub over the chicken, and she’d stuff it with apples and onions and rosemary from her yard. Then she’d… Read More →
Pumpkin Spice Podcast Strippers and Spice Andrew and Molly pinpoint the moment Pumpkin Spice jumped the shark. They discuss the best new restaurants in America. Plus, they talk about strippers…more than the usual amount. Read: ERS’s Food Consumption and Nutrient Intake Data—Tools for Assessing Americans’ Diets (USDA) Read: Best New Restaurants 2014 (Esquire) This episode is sponsored… Read More →
Defining New Nordic Cuisine Chef Gunnar Gislason celebrates Iceland’s unique culinary heritage, embracing once-forgotten ingredients and techniques at his much-loved Reykjavik restaurant Dill. In his new cookbook North, written in collaboration with food writer Jody Eddy (author of 2012’s Come In, We’re Closed), Gislason and Eddy profile various artisan producers who are reviving Iceland’s culinary heritage–a… Read More →
The Food-Obsessed World of Edward Lee A native New Yorker turned Louisville culinary ambassador, chef Edward Lee stars in the brand new third season of Mind of a Chef—the Emmy-winning PBS series, narrated by executive producer Anthony Bourdain, that delves deep into the inspirations and philosophies of renowned chefs. Lee’s brilliant cooking at his acclaimed… Read More →
Another State Fair Has Come and Gone. We do things a little differently here at Food Works HQs. Where to start? The time one of us devoted a full day’s work trying to source live crickets for a cooking demo? Or maybe the time one of us once opened a UPS box with a whole… Read More →
A Simple Eggy Pancake By Andrew Zimmern This pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. It’s a weekend breakfast family treat my grandmother taught my mom to make when she married my dad. I used to… Read More →
Celebrating Family and Food A multiple James Beard Award winning writer, chef and pioneer of American food, Judith Choate’s impressive culinary career spans more than 50 years and 100 cookbooks. Choate’s latest book, An American Family Cooks, is a prolific volume of recipes and kitchen memories from the Choate family archive. Below, Choate talks about… Read More →
Eating Queens Queens-based food writer Joe DiStefano has been covering the borough’s ethnic food beat for more than a decade. When it comes to ethnic diversity, some estimates name Queens as number one in the world – it’s so rich that DiStefano has made exploring the borough his life’s work. He’s our go-to guide for… Read More →
Tips The Tipping Point What’s an appropriate tip? 15 percent? 20 percent? None at all? Andrew and Molly discuss the custom of tipping on this week’s podcast. Plus, they talk music and Andrew’s Mr. Mom weekend. Discussed on this podcast: Leaving a Tip: A Custom in Need of Changing? (New York Times) Should Tipping Be… 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 →
Summertime Recipe Round-up The Fourth of July is one of my favorite holidays. There’s no better way to celebrate America’s independence (and my birthday) than sitting around with the family, swimming, grilling up my favorite meat, noshing on fresh summer eats and indulging my inner pyro. Here are a few of my top picks, from… Read More →
