Andy Samberg and two fellow comedy writers take a road trip in search of seafood. On the agenda: a "jillion shramps."
Today Show Cohost Kathie Lee Gifford on Making Her New Gifft Wines and Boosting Ratings with Cocktails
Today Show Cohost Kathie Lee Gifford on Making Her New Gifft Wines and Boosting Ratings with Cocktails.
Actress Shailene Woodley tells F&W about foraging in L.A., what goes into her daily coffee and where to find the best food in Pittsburgh.
Olympic skier Lindsey Vonn tells F&W about her mastery of schnitzel and her eating misadventures in Sochi, Russia.
The editor of The Washington Post's Wonkblog tells why DC is a great food town and why processed food deserves respect.
Cameron Diaz talks about her secret weakness for white bread soaked in beef fat and her new book that champions moderation. Read more >
Mo Rocca, the host of My Grandmother’s Ravioli on the Cooking Channel, chats about his food rules to live by. Read more >
Pop star Kelly Clarkson on the best mushrooms of all time and the "hippie" way she drinks her fair-trade coffee. Read more >
It’s been a whirlwind year for rockers Fitz and the Tantrums, whose ’80s throwback album More Than Just a Dream came out in May. Their song “Out of My League” hit No. 1 on Billboard’s Alternative chart last month, and they seem to be perpetually touring—a lifestyle that allows co-lead singer (and onstage powerhouse) Noelle Scaggs to indulge in her other love, eating. Here are five things she wishes were waiting for her in the band’s dressing room after every show. Read more >
“I'll jump on all kinds of food trends. I'm big into kombucha right now. But as much as I love it, I'm not sure it's going to endure. It might be the quiche of our times.”—Elizabeth Gilbert, author of Eat Pray Love
In your new novel, The Signature of All Things, the main character is a botanist. You grew up on a farm—was that an inspiration?
There's a slight biographical similarity. My father was a Christmas-tree farmer, and my mother was a master gardener. So that is in my DNA, though I rejected it in my youth and ran away to New York City as fast as I could. But I've settled here in Frenchtown, New Jersey, and as soon as I got my own house, I became an obsessive gardener. I don't know if there's any other kind of gardener.
If you wrote a cookbook, what would the title be?
Ummm, I should not write a cookbook. If I did, it would be called My Husband's Best Recipes.
What is his specialty?
He makes lamb shanks that people are willing to get on planes to eat. I've never had lamb shanks anywhere to rival his.
Are there any food trends that you embrace?
I'm a joiner, so I'll jump on all kinds of food bandwagons. I'm definitely big into kombucha now. But as much as I love it, I'm not sure it's going to endure. It might be the quiche of our times.
What food fads drive you nuts?
I object to fat-free and sugar-free stuff; I feel that's a violation. My husband, who is Brazilian, continues to be so shocked by all the different kinds of milk that are available here. When he moved here, he would ask, "What's the milk that's just the one that comes out of the cow?" All of the different milks drive him a little bit nuts.
Do you have a favorite junk food?
Oh yeah, a lot of them. I love Big Macs, even though there's no economic or political or social or environmental defense for eating them. I introduced my friend Luca Spaghetti from Eat, Pray, Love to Kentucky Fried Chicken, and now he's hooked. The last time I was in Rome, we got on the subject of KFC. I just remember Luca's face. He looked at me with this almost panic, and he said, "What do they do to that chicken that it's so delicious! How is it so crispy? How is it so beautiful?" And I was like, "I don't think you want to know, Luca."
Years ago, you worked at Coyote Ugly, the dive bar in Manhattan. Were there any drinks you liked to make?
Coyote Ugly is definitely not a place you would go for couture cocktails. I remember my boss there telling me, "If somebody comes in here and asks for a drink that you've never heard of, just try to get the color right. Just ask them what color it's supposed to be. And if someone comes in here and asks for a fancy drink, make it as well as you can, then charge them 40 bucks for it and take them outside and beat them. Because we don't want those kind of people in this bar." So I'm really good at serving shots of bourbon, and I'm really good at pouring beer, and I'm really good at dancing on the bar, and those are not the things that I think are in style right now in the food-and-dining world.
What's more important, the bed or the stove?
Stove. You can sleep on the floor. You can sleep in an easy chair, you can sleep standing up, but food is definitely, obviously, the most important. What kind of night's sleep or sex are you gonna have if you're hungry?
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.