Food
April 10, 2020
Queer Eye’s Antoni Porowski Shares His Favorite Comfort Food
It’s tough to think of a group of people who have become so famous, so beloved, more quickly than the five handsome men fronting the joy machine that is Netflix’s Queer Eye. Audiences are hooked on the happy tears the series and its makeovers inspire. As the team’s “Food Guy,” Canadian-born Antoni Porowski wins hearts with the warm encouragement he gives the show’s “heroes” — each one gets individualized coaching in the kitchen, depending on their needs. “For some, it’s health; for others, it’s more about connecting with themselves or someone important in their life,” says Antoni. “Every hero is different and that’s what makes it so exciting.” His new cookbook, Antoni in the Kitchen, has the same heartfelt approach, with recipes from every chapter of his life, starting in Montreal as the son of Polish immigrants to his current status as TV star.
Scroll down to discover six comforting recipes to whip up while you stay at home.
In Antoni in the Kitchen, published by Houghton Mifflin Harcourt, Antoni shares recipes and stories from his life growing up in Montreal all the way to his current role as food guru on the hit show Queer Eye. “Every single recipe has a provenance and significance in my life,” he says. “I want readers to feel inspired to look at their own lives and explore what their own versions of my dishes are to them.”
Southern Italian/Cold NYC Winter Salad
“In the winter, when I long for fresh produce, I serve this citrus and fennel salad, which reminds me of Italy.”
Get the recipe for Southern Italian/Cold NYC Winter Salad.
Roasted Carrots With Carrot-Top Pesto
“The slight bitterness of the herbaceous greens is a great match for the sweet roasted carrots.”
Get the recipe for Roasted Carrots With Carrot-Top Pesto.
Frenchified Latkes With Chive Sour Cream
“The addition of Comté or Gruyère gives these latkes a sophisticated spin.”
Get the recipe for Frenchified Latkes With Chive Sour Cream.
Pork Chop Like At Kiki’s Taverna & Braised Cabbage With Pears & Cumin
“This is not just a pork chop. It is the pork chop. Glazed in honey, it’s hands down the juiciest, most delicious piece of pork you’ll ever eat. Plus, the cabbage uses a simple braising technique that concentrates flavors with low heat, a bit of liquid and a partially covered pot.”
Get the recipe for Pork Chop Like At Kiki’s Taverna & Braised Cabbage With Pears & Cumin.
Jim’s Pi Pie
“A salty graham cracker crust covered with a layer of carmelly dulce de leche, then topped with creamy chocolate custard and a puff of golden, swirly baked meringue — truly the dreamiest pie ever.”
Get the recipe for Jim’s Pi Pie.
Cheese Board 101
Emmenthal & Gruyère: “These sweet but sharp nutty mountain cheeses pair well with salted and roasted almonds, particularly Marcona almonds.”
Blue Cheese: “The sharpness of blues, from crumbly Stilton to creamy Danish, pairs well with grapes, dates and figs.”
Sharp Cheddar: “Cheddar is fantastic with pistachio butter, tart cherry or apricot preserves, and Medjool dates. Or try savoury pairings like cornichons and grainy mustard.”
Stinky Cheeses: “From creamy Robiola Piemonte to funky Époisses, these are best with hunks of fresh baguette
Chèvre (Goat Cheese): “I lean toward soft goat cheeses, such as Chabichou du Poitou or Crottin de Chavignol. I like to drizzle fresh logs with good-quality honey and ground or crushed pink peppercorns.”
Extras: “I love choosing fresh and dried fruits and spreads to accompany each cheese.”
Cheese Tip: Calculate two to three ounces of cheese per person and let the cheeses come to room temperature before serving
Paul Brissman
House & Home October 2019