Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
A lot of important questions come up at Thanksgiving: turkey brining, pro or con; cornbread stuffing, yes or no; and whether or not that stuffing should be baked in that turkey. (If you answered pro brined turkey to the first question, the answer to the last question is no.)
But now that airport food has improved so drastically, the most relevant question might be: Is anyone even hungry for Thanksgiving dinner, after they pigged out so much at the terminal?
I asked my very favorite frequent flier, Andrew Zimmern, who travels the world for his show "Bizarre Foods" on the Travel Channel, for his favorite dining spots in airports. He obliged by giving me his favorite places to eat in 12 airports around the country. From now on, I’m booking all my flights with stopovers in Minneapolis.
"I'm going to destroy the mother*@$&#@."
That's roughly all of last night's roast of Anthony Bourdain that we can share and not get a phone call from our lawyers (or possibly our moms). The epithet was delivered by Bourdain's close friend, chef Eric Ripert on the red carpet of a New York City Wine & Food Festival event at which fellow chefs and acid-tongued comedians took turns dicing up the cantankerous chef/author/TV host/pot-stirrer/traveler - all in the name of charity.
A growing number of conservationists are advocating the consumption of invasive species in an effort to fend off environmental destruction.
Invasive species, as defined by the USDA’s National Agricultural Library, aren't native to the local ecosystem and may cause economic, environmental or medical harm. They can exist in many forms: plants, animals or even microorganisms.
Many of the invasive plants, such as dandelion and purslane, were originally introduced by settlers for medicinal or ornamental reasons, while many of the invasive animals like Asian carp and green iguanas were brought in as food sources, pets or for pest control.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
When Andrew Zimmern tells us we ought to try a particular food, we screw up our courage and do it. His travels as host of "Bizarre Foods" take him to some far-out places and sometimes challenging cuisine, which he always tackles with an open mind, and a wide-open mouth.
Zimmern has seen it all, eaten most of it, and believes that with slight adaptation of the American palate, we can change the world. As he says, "You can change the world one plate at a time. If we can take better advantage of the global pantry and eat from a wider variety of choices we would do more to combat food poverty, our damaged food production system, obesity and other systemic health and wellness issues than any one single act I can imagine. Here are some suggestions, but be creative. It works."
Five Foods That Can Change the World: Andrew Zimmern
Is it hot in here, or is it just the peppercorns? We asked José Andrés, Michel Nischan, Gail Simmons, Michael Chiarello, Sang Yoon, John Besh, Richard Blais and Andrew Zimmern to deliver some serious sweet talk to their favorite ingredients and kitchen tools in the video above.
Hungry for more?
The best meals aren't just about Michelin stars and vintage Champagne. No matter where these celebrity chefs' careers have taken them, they're always hungry for the flavors of home.
Chefs John Besh, George Mendes, Andrew Zimmern, Marcus Samuelsson, Michael Chiarello, Angelo Sosa, Richard Blais and Sang Yoon talk about the influences their families and cultural ties have had on the way they cook today.
Live from the Food & Wine Classic in Aspen - Andrew Zimmern chats with Frederika Whitfield about why rotten milk - a.k.a. cheese - is just as strange as rotten eggs and duck tongue, depending on where you come from.
Previously - Wherein Andrew Zimmern went for the full Bourdain