Latest news with #AntoniPorowski
Toronto Star
18 hours ago
- Entertainment
- Toronto Star
Life advice: 'Queer Eye' star Antoni Porowski shares the best advice he's gotten — and the beautiful moment he'd live in forever
The treasure: Canadian lifestyle maven Antoni Porowski has become a TV fixture in the past few years, appearing as a food guru on Netflix's 'Queer Eye' and 'Easy-Bake Battle: The Home Cooking Competition' and hosting 'No Taste Like Home with Antoni Porowski' for National Geographic. The new thing: Porowski recently performed a non-alcoholic cocktail demonstration at the House of Peroni Nastro Azzurro 0.0% pop-up in Yorkville, where car enthusiasts can check out the Scuderia Ferrari HP show car (on display in Toronto for the first time), and foodies can sample booze-free infusions and a driver-inspired pizza menu.
Time Out
23-05-2025
- Entertainment
- Time Out
Murray's Cheese is stretching a massive mozzarella ball for National Cheese Day
Murray's Cheese has been Manhattan's most famed, vast, and varied dairy purveyor since first opening its doors decades ago. At its charming Bleecker Street shop, bustling Grand Central outpost, or Long Island City locale, you can consult expert cheese mongers and try samples of proprietary cave-aged varieties prepared right here in town. (This is Antoni Porowski's favorite cheese shop for a reason, people!) And as one of the best cheese shops in New York City, Murray's has unsurprisingly made monumental plans for National Cheese Day. On Wednesday June 4, Chef Clare Malfitano will build the biggest ball of mozzarella in Manhattan for onlookers to see and, more importantly, taste! Expect a truly one-of-a-kind performance from inside a giant translucent bowl as she stretches and forms a massive, 80-pound ball by hand. Fromage festivities begin at 4pm, running until 7pm, or when the giant curd sculpture has been consumed. To prepare for this wild undertaking, Chef Malfitano trained with 25-pound balls of mozzarella and equipped new gadgetry for the epic task. She will hand cut 90 pounds of curd to later salt and bathe, then stretch using a giant paddle. With the help of additional cheese mongers, Malfitano will pull and shape the monstrous mozzarella into a luscious cloud of cheese. Once cooled in an ice bath, the enormous fresh cow's milk creation will be ready for slicing and snacking. "This mozzarella is tried and true, a lightly salted favorite that people love in summertime on salads, pastas, and more," a Murray's representative told Time Out. "Since it's such a go-to summer cheese, we thought it was the perfect celebratory choice for National Cheese Day." Attendees can take advantage of a 15-percent off sale — plus a free ball of mozzarella with a $25 purchase — at the Bleecker St and Grand Central shops on June 4. During the Greenwich Village event, local purveyors will also hand out samples, including Mike's Hot Honey, Finback Brewing, Talea Beer, and Schaller & Weber.
Time Out
21-04-2025
- Entertainment
- Time Out
Antoni Porowski of ‘Queer Eye' shares his favorite NYC cheese finds, restaurants and more
Antoni Porowski, the 41-year-old star of Queer Eye 's reboot on Netflix, is extremely personable—even through a computer screen. Hopping on a video call to discuss the cheese rave that he recently hosted in NYC, Porowski quickly gets to talking about his childhood obsession with dairy—totally on theme—and his favorite restaurants in town, but he is also not embarrassed to bring up his extended Achilles' heel and his dislike for big dinner parties. More than an interview, chatting with Porowski feels like talking to an old pal about all the things that brought us together in the first place—making for an incredibly interesting conversation. Below, find some highlights, including Porowski's go-to bars and his tips for hosting in small NYC apartments. On his passion for cheese and where he likes to shop for the best "When I was a little kid, I would creep into the kitchen to find cheese. There is something decadent about it when it's perfectly cold. My favorite places to shop for cheese in New York are Murray's on Bleecker. I was recently blown away to find out that it operates counters in secondary markets as well. The Whole Foods on Bowery is also really good and I found interesting cheese at Happier Grocery. It's like a New York Erewhon, but a bit more decadent. I always like it when I see something and I have no idea what it is." On cooking and hosting in small NYC apartments "I spent seven or eight years living in a studio apartment in Brooklyn with one drawer in the kitchen. One or two burners only worked and I hosted dinner parties there. I would make risotto, soup, roast chicken: the place was a hot bed for creativity because I was limited. For whoever lives in a walkup with four roommates: lean into the confines because the irony is that I was much more creative because I had limited resources. A few tips: everyone should have a flat bottom spoons to scrape out pans: I don't even know why they make rounded ones. Everyone also needs a good pair of tongs and a properly enameled Dutch oven." On his favorite NYC restaurants "The best French omelette in New York City is served at Raf's. I was blown away by it: it's nice and oozy in the center, served with a bit of crème fraîche. Balthazar is also a nice spot when you have people visiting from our of town. The best scrambled eggs in town are made at Buvette, on the other hand, and you can order them with salmon or prosciutto that's cut a little thicker than usual with some beautiful sourdough. For lunch, I love a salad: I want fresh, color, vibrant, crunch. Via Carota does an outstanding job with a foot-tall salad made with really inexpensive ingredients. I also love a version of tortellini and brodo that Foul Witch serves. The menu there is weird in the best way possible, filled with a lot of unexpected things." On his go-to bars in NYC " Ray's is a cool little dive bar and if you want something higher-end there's Jac's on Bond. It is really cool and it closes at midnight. It's really cool and it closes at midnight, which is great. The food there is great also." On season ten of Queer Eye "It's official that casting has commenced. We don't know much more than that. During season one, Donald Trump was elected into office and now he's back and we're at season ten. I'm excited because we shoot in D.C. so I get to be close enough to New York to come home for the weekend."
Yahoo
06-03-2025
- Entertainment
- Yahoo
Where to try the food on ‘No Taste Like Home with Antoni Porowski'
In National Geographic's series No Taste Like Home with Antoni Porowski, six Hollywood stars follow the Queer Eye star on a journey through food and time as they travel through their ancestral homelands in search of family history. Starting with just one homemade family recipe, Porowski helps stars Awkwafina, Justin Theroux, Issa Rae, James Marsden, Florence Pugh, and Henry Golding connect with their pasts by eating foods that fed their ancestral lineages and exploring the places they once called home. (Related: Antoni Porowski wants you to learn about your ancestors—through their recipes.) With its roots in Northern China, jajangmyeon is among Korea's most popular dishes, available at thousands of restaurants across the world alongside dozens of instant and frozen versions at grocery stores. The dish, recognizable by its signature glossy, midnight hue, is a variation of the Chinese dish zhajiangmian that migrant workers from Shandong brought to Korea in the late 19th century. Jajangmyeon is a rich yet hearty dish, typically made with wheat noodles, ground or diced meat and/or seafood, vegetables (like zucchini or cabbage), and aromatics including ginger and garlic, and chunjang, the sweet-savory caramelized black bean paste that gives the dish its distinctive black shade. The dish is so well-known and beloved that it plays a starring role in the unofficial Korean holiday, Black Day, on April 14, when single people celebrate or commiserate their singledom with friends over a bowl of jajangmyeon. Where to try it in Korea: Almost anywhere. This dish is so ubiquitously known and loved that there are tens of thousands of places to find it in Seoul alone, but the Chinese restaurant Ehwawon (이화원) in Yeonhui-dong has been perfecting its silky version for three generations. (Related: Everything you need to know about bibimbap, Korea's famous rice dish.) Traditionally found in cities like Bologna and Modena in Italy's Emilia-Romagna region, tortellini en brodo is a regional specialty, highlighting the quality and history of its ingredients. This dish should not be confused with tortelli (this dish's larger namesake), tortelloni (also larger but with different fillings and preparation), or ravioli (different shape, different fillings). Tortellini is pint-sized, barely an inch big, and folded into chubby rings stuffed with a mixture of meat, like prosciutto or mortadella, Parmigiano-Reggiano, and nutmeg. Once filled and folded, the tortellini is simmered in a golden broth made traditionally with capon, a castrated male chicken, or a mixture of chicken and beef bones and served to float in the savory soup. Where to try it in Italy: Some of the best examples of regional cuisine, including tortellini en brodo, can be found at Trattoria di via Serra or All'Osteria Bottega in Bologna. Both restaurants are mentioned in the Michelin Guide's Bologna Restaurants, with Trattoria di via Serra receiving a coveted Bib Gourmand award. (Related: Chef Angela Hartnett's guide to eating in Emilia-Romagna.) This okra and seafood stew is one of Western Africa's most popular dishes and is usually found in many of the countries along the Atlantic coast from Senegal to Guinea. Born from the region's rich fishing traditions, this stew uses a multitude of fish, fresh and dried shellfish, okra, peppers, and other aromatics simmered in candy-apple red palm oil. Once simmered and reduced, this thick stew is often served family-style over rice. Though this dish might be unfamiliar at first for many diners outside Africa and the African diasporas, you've likely eaten or heard of its later incarnation. If you've ever visited New Orleans or the Creole regions of the world, soupe kanja is the progenitor for one of this cuisine's most iconic dishes: gumbo. Where to try it in Senegal: In Dakar, the family-owned Chez Loutcha is a popular and colorful local haunt that serves Senegalese staples alongside Cape Verdian and other menu items. (Related: Drumbeats and heartstrings: tuning in to the rhythms of Senegal.) Chicken with mushrooms and bamboo possibly gets its influence from multiple sources. The first, manuk pansuh—or chicken cooked in a bamboo stalk with tapioca or cassava leaves—is a staple of Sarawak cuisine and is often prepared during festivals by the Iban and the Bidayuh peoples. The meat is typically seasoned with aromatics like torch ginger, galangal, and lemongrass before being stuffed into the bamboo. The second influence comes by way of Malaysia's significant Chinese population, which has existed across Malaysia and the Indonesian archipelago as early as the 13th century. Various versions of a dish featuring chicken with mushrooms and bamboo shoots can be found in both China and Malaysia and are made with ingredients that would be easy to source in the mountainous regions of both countries. Where to try it in Borneo: Serving Sarawak cuisine for more than a decade, Lepau Restaurant in Kuching showcases dishes from numerous indigenous communities, including Iban, Kelabit, Ulu, Bidayuh, and beyond, offering diners a rich entry point into this region's most celebrated foods. (Related: We are what we eat: Diving for dinner with the sea gypsies.) Like many recipes from the 18th and 19th centuries, shepherd's pie was a way for families with little money or access to expensive ingredients, like prime cuts of meat, to stretch what they had to feed the household. First referred to as cottage pie in the late 18th century, this dish has changed very little from its original recipe and still features many of the same ingredients. Ingredients for this British dish include ground beef or lamb/mutton (a fairly accessible ingredient for the sheep farming region in this dish's early days) and diced vegetables in a rich gravy. One of shepherd's pie's distinct identifiers is its pillowy mashed potato topping, which is spooned atop the hearty meat mixture and baked to crisp, golden brown perfection. Where to try it in the UK: The Ivy restaurant has posted its iconic version of shepherd's pie online for people who are unable to make the trip to the restaurant, located in London. (Related: Where you can find the best British pubs that serve food.) This simple and beloved Southern American diner classic has changed very little from its European ancestors. Similar to Austria's wiener schnitzel, chicken-fried steak is just that, typically a thin cut of beef, often a tenderized cube steak, dredged in flour and eggs before frying. The breading and frying technique gives the dish its signature name, though technically, pan-frying instead of deep-frying would make this dish 'country-fried'. German and Austrian immigrants who migrated to Texas in the 19th century and later became cattle farmers are believed to have brought chicken-fried steak to the United States. It's one of the tastes of home these communities carried with them to America, says rancher Jim Kearney. 'Food is the last thing to go,' says Kearney. 'That's what people hold onto as a symbol of their former life or wherever they came from.' Where to try it in Texas: Dallas' original farm-to-table Celebration Restaurant has perfected its grass-fed, chicken-fried steak for more than 50 years. Make sure to order it with the house specialty spicy jalapeno gravy. Samantha Bakall is a Portland, Oregon-based freelance writer specializing in equity-based storytelling and the AAPI diaspora in the Pacific Northwest. Follow her on Instagram.
National Geographic
06-03-2025
- Entertainment
- National Geographic
Where to try the food on ‘No Taste Like Home with Antoni Porowski'
In National Geographic's series No Taste Like Home with Antoni Porowski, six Hollywood stars follow the Queer Eye star on a journey through food and time as they travel through their ancestral homelands in search of family history. Starting with just one homemade family recipe, Porowski helps stars Awkwafina, Justin Theroux, Issa Rae, James Marsden, Florence Pugh, and Henry Golding connect with their pasts by eating foods that fed their ancestral lineages and exploring the places they once called home. (Related: Antoni Porowski wants you to learn about your ancestors—through their recipes.) Jajangmeyon, Korea Jajangmyeon Photograph by Julia Gartland With its roots in Northern China, jajangmyeon is among Korea's most popular dishes, available at thousands of restaurants across the world alongside dozens of instant and frozen versions at grocery stores. The dish, recognizable by its signature glossy, midnight hue, is a variation of the Chinese dish zhajiangmian that migrant workers from Shandong brought to Korea in the late 19th century. Jajangmyeon is a rich yet hearty dish, typically made with wheat noodles, ground or diced meat and/or seafood, vegetables (like zucchini or cabbage), and aromatics including ginger and garlic, and chunjang, the sweet-savory caramelized black bean paste that gives the dish its distinctive black shade. The dish is so well-known and beloved that it plays a starring role in the unofficial Korean holiday, Black Day, on April 14, when single people celebrate or commiserate their singledom with friends over a bowl of jajangmyeon. Where to try it in Korea: Almost anywhere. This dish is so ubiquitously known and loved that there are tens of thousands of places to find it in Seoul alone, but the Chinese restaurant Ehwawon (이화원) in Yeonhui-dong has been perfecting its silky version for three generations. (Related: Everything you need to know about bibimbap, Korea's famous rice dish.) Tortellini en Brodo, Italy Tortellini en brodo Photograph by Food magic, Shutterstock Traditionally found in cities like Bologna and Modena in Italy's Emilia-Romagna region, tortellini en brodo is a regional specialty, highlighting the quality and history of its ingredients. This dish should not be confused with tortelli (this dish's larger namesake), tortelloni (also larger but with different fillings and preparation), or ravioli (different shape, different fillings). Tortellini is pint-sized, barely an inch big, and folded into chubby rings stuffed with a mixture of meat, like prosciutto or mortadella, Parmigiano-Reggiano, and nutmeg. Once filled and folded, the tortellini is simmered in a golden broth made traditionally with capon, a castrated male chicken, or a mixture of chicken and beef bones and served to float in the savory soup. Where to try it in Italy: Some of the best examples of regional cuisine, including tortellini en brodo, can be found at Trattoria di via Serra or All'Osteria Bottega in Bologna. Both restaurants are mentioned in the Michelin Guide's Bologna Restaurants, with Trattoria di via Serra receiving a coveted Bib Gourmand award. (Related: Chef Angela Hartnett's guide to eating in Emilia-Romagna.) Soupe kanja, Senegal Soupe kanja Photograph by John Wendle, National Geographic This okra and seafood stew is one of Western Africa's most popular dishes and is usually found in many of the countries along the Atlantic coast from Senegal to Guinea. Born from the region's rich fishing traditions, this stew uses a multitude of fish, fresh and dried shellfish, okra, peppers, and other aromatics simmered in candy-apple red palm oil. Once simmered and reduced, this thick stew is often served family-style over rice. Though this dish might be unfamiliar at first for many diners outside Africa and the African diasporas, you've likely eaten or heard of its later incarnation. If you've ever visited New Orleans or the Creole regions of the world, soupe kanja is the progenitor for one of this cuisine's most iconic dishes: gumbo. Where to try it in Senegal: In Dakar, the family-owned Chez Loutcha is a popular and colorful local haunt that serves Senegalese staples alongside Cape Verdian and other menu items. (Related: Drumbeats and heartstrings: tuning in to the rhythms of Senegal.) Chicken with mushrooms and bamboo, Borneo Ayam pansuh or chicken cooked in bamboo) Photograph by Stella Putri PS, Shutterstock Chicken with mushrooms and bamboo possibly gets its influence from multiple sources. The first, manuk pansuh—or chicken cooked in a bamboo stalk with tapioca or cassava leaves—is a staple of Sarawak cuisine and is often prepared during festivals by the Iban and the Bidayuh peoples. The meat is typically seasoned with aromatics like torch ginger, galangal, and lemongrass before being stuffed into the bamboo. The second influence comes by way of Malaysia's significant Chinese population, which has existed across Malaysia and the Indonesian archipelago as early as the 13th century. Various versions of a dish featuring chicken with mushrooms and bamboo shoots can be found in both China and Malaysia and are made with ingredients that would be easy to source in the mountainous regions of both countries. Where to try it in Borneo: Serving Sarawak cuisine for more than a decade, Lepau Restaurant in Kuching showcases dishes from numerous indigenous communities, including Iban, Kelabit, Ulu, Bidayuh, and beyond, offering diners a rich entry point into this region's most celebrated foods. (Related: We are what we eat: Diving for dinner with the sea gypsies.) Shepherd's Pie, UK Shepherd's pie Photograph by Julia Gartland Like many recipes from the 18th and 19th centuries, shepherd's pie was a way for families with little money or access to expensive ingredients, like prime cuts of meat, to stretch what they had to feed the household. First referred to as cottage pie in the late 18th century, this dish has changed very little from its original recipe and still features many of the same ingredients. Ingredients for this British dish include ground beef or lamb/mutton (a fairly accessible ingredient for the sheep farming region in this dish's early days) and diced vegetables in a rich gravy. One of shepherd's pie's distinct identifiers is its pillowy mashed potato topping, which is spooned atop the hearty meat mixture and baked to crisp, golden brown perfection. Where to try it in the UK: The Ivy restaurant has posted its iconic version of shepherd's pie online for people who are unable to make the trip to the restaurant, located in London. (Related: Where you can find the best British pubs that serve food.) Chicken Fried Steak, Texas Chicken fried steak Photograph by Zerb Mellish, New York Times/Redux This simple and beloved Southern American diner classic has changed very little from its European ancestors. Similar to Austria's wiener schnitzel, chicken-fried steak is just that, typically a thin cut of beef, often a tenderized cube steak, dredged in flour and eggs before frying. The breading and frying technique gives the dish its signature name, though technically, pan-frying instead of deep-frying would make this dish 'country-fried'. German and Austrian immigrants who migrated to Texas in the 19th century and later became cattle farmers are believed to have brought chicken-fried steak to the United States. It's one of the tastes of home these communities carried with them to America, says rancher Jim Kearney. 'Food is the last thing to go,' says Kearney. 'That's what people hold onto as a symbol of their former life or wherever they came from.' Where to try it in Texas: Dallas' original farm-to-table Celebration Restaurant has perfected its grass-fed, chicken-fried steak for more than 50 years. Make sure to order it with the house specialty spicy jalapeno gravy. "No Taste Like Home with Antoni Porowski" is streaming on Disney+ and Hulu. Samantha Bakall is a Portland, Oregon-based freelance writer specializing in equity-based storytelling and the AAPI diaspora in the Pacific Northwest. Follow her on Instagram Inspiring exploration for over 130 years Subscribe now a get a free tote SUBSCRIBE
