Kimi Werner

2 months ago | themeateater.com | Christopher Bancroft |Kubie Brown |Spencer Neuharth |Kimi Werner

As Americans and Europeans know, traditional fish taxidermy involves harsh chemicals to preserve the skins, which are later mounted on wood or plastic molds. And if you've ever spent time in a dusty barroom overlooking a lake or river, you know they don't age well. The modern version of fish taxidermy relies on the honesty of fishermen. Fiberglass replicas are crafted from "detailed" measurements, photographs, and descriptions provided by the angler.

Jul 7, 2023 | theplayerstribune.com | Angel McCoughtry |Kimi Werner |Natalie Coughlin |Tobin Heath

From elite athletes to successful business owners, the mission remains the same: To create a culture that celebrates the success of all women. Kimi Werner, Tobin Heath, Angel McCoughtry and Natalie Coughlin gathered together to discuss championing women in business.

Mar 14, 2023 | themeateater.com | Wade Truong |Clay Newcomb |Kimi Werner |Jean-Paul Bourgeois

Gizzards seem to be a love-it or hate-it protein. To me, they’re a lot like hearts—hard-working muscle, dense with flavor. But unlike hearts, they’re extra chewy. There are a few approaches to cooking gizzards; the method you choose will depend on your end goal and jaw strength. You can tenderize them, or you can embrace the chewiness and cook them straight up. This fried gizzard recipe has an optional step for tenderizing, which honestly will make it more palatable for the majority of eaters.

Jan 30, 2023 | themeateater.com | Lukas Leaf |Danielle Prewett |Brody Henderson |Kimi Werner

Duration 2 hours Serves 8 Chef’s notes This dish is a beautiful mashup of global cuisine where Mexico meets Italy to create a combo you never knew you needed. You can practically put anything between pasta sheets, bake it, and call it lasagna—but it still has to taste good. Making your own enchilada sauce brings this to a whole new level, but you could also use a nice store-bought enchilada sauce instead to save time.

Jan 27, 2023 | themeateater.com | Kimi Werner

Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious." In this video, I spear and prepare a whole kala in the easiest, most traditional way possible: over an open flame. Kala are great grilled whole and even the guts are edible or good for turning into a sauce, although I prefer to...