Latest news with #NoTasteLikeHome
%3Amax_bytes(150000)%3Astrip_icc()%2FTAL-lead-forger-in-california-FORGINGTOUR0925-14542852ba454d8996bcac7c35f256e0.jpg&w=3840&q=100)
Travel + Leisure
4 days ago
- Travel + Leisure
Forget 'Fine Dining,' the Latest Food Trend Is All About 'Find Dining'
I was just steps into the redwood forest when my guide, Ty Kun, began filling his wicker basket with fiddleheads. Then he spotted a patch of pea-green miner's lettuce, which looks like a mini lily pad, and plucked a few leaves. 'Devour the whole thing,' he said, handing it to me. 'Tastes like spinach!' A salad made with ingredients found on an excursion with No Taste Like Home, in North Carolina. We were in northern Sonoma County, California, spending a few hours exploring the woods and tide pools in search of wild edibles. The excursion, which Sonoma County Tourism started offering earlier this year, would end at Timber Cove Resort , where our finds would be turned into hyperlocal dishes: morels stuffed with wild onions and lemonade flavored with the tart, heart-shaped leaves of redwood sorrel. Porcini hunting near Tutka Bay Lodge. While the Taste of Coastal Foraging tour is new, the concept is as old as humankind. Lately the ancient practice is having a renaissance, fueled not only by an interest in local flavors but also by an increased desire among travelers to get outdoors. That's prompted tourism organizations like Sonoma's, as well as high-end hotels and cruise lines, to craft new programs. 'People are desperate to get outside and connect to nature,' says Natasha Lloyd, the in-house forager at the Fife Arms , a hotel near Scotland's Balmoral Castle. She guides guests on foraging walks through areas untouched by farming on the outskirts of the village of Braemar. 'It's a beautifully pristine environment,' Lloyd explains. 'There are probably mushrooms we haven't even discovered yet.' Not that foraging is limited to biodiversity hot spots like the Scottish Highlands or the California coast. Steve Brill has led foraging expeditions in New York's Central Park since the early 1980s; in the Chicago area, forager Dave Odd leads what he calls Eat the Neighborhood tours that spotlight dozens of edible and medicinal plants. 'The whole point is to show people how much stuff is out there, even in an urban setting,' Odd says. Cruise lines have recently added foraging to their shore-excursion lineups. Windstar Cruises, for example, will begin offering truffle hunting in Tuscany in 2026 as an option for guests stopping in Livorno. Silversea can arrange forages in rural Puglia in the company of experts who can point out prime pickings. 'Every place has its different, unique foods, so foraging is literally giving you a taste of the place,' explains Alan Muskat, the founder of No Taste Like Home. His expertise is in and around Asheville, North Carolina, where he leads three-hour explorations in search of mushrooms, berries, and edible greens. Participants can then take the pickings to their choice of several partner restaurants to be prepared. 'You don't know what you're going to find,' Muskat says. 'And that makes it exciting.' Seaweed in California Commercial fisherman turned psychotherapist Spencer Marley, of Marley Family Seaweeds, sold the stuff at farmers' markets before starting seaside tours on the Central Coast. Herbs in Sweden Eva Gunnare, of Essense of Lapland, leads what she calls 'flavor walks' in Swedish Lapland, sharing tastes gleaned from the region and stories of the Indigenous Sami culture. Mushrooms in Wisconsin Northern Mushroom Tours connects mycologists with enthusiasts to hunt for chanterelles, black trumpets, and other fungi in the state's northwest. Wild plants in Australia Based near Hobart, Tasmania, Sirocco South arranges small-group walks to track down oysters and wild plants, followed by a six-course alfresco lunch made, in part, from what's foraged. Berries in Alaska Tutka Bay Lodge, on the Kenai Peninsula, can arrange chef-led walks in search of ingredients such as blueberries, rose hips, and hedgehog mushrooms. Mushrooms in Chile Based on the temperate central coast of Chile, not far from Santiago, Pichilemu Silvestre takes guests through wetlands and forests to hunt for wild mushrooms and other edible plants. Remedies in Austria Near Salzburg, Austria, Rosewood Schloss Fuschl has an in-house herbalist who hosts countryside walks focused on medicinal botanicals, including elderberry and wild garlic. A version of this story appeared in the September 2025 issue of Travel + Leisure under the headline "Find Dining."
Toronto Star
07-06-2025
- 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.
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
New York Times
23-02-2025
- Entertainment
- New York Times
‘Running Point,' Plus 5 Things to Watch on TV This Week
Between streaming and cable, there is a seemingly endless variety of things to watch. Here is a selection of TV shows and specials that air or stream this week, Feb. 24-March 2. Details and times are subject to change. Home is where the good food is. If you watch 'Queer Eye' you know that the show's food expert Antoni Porowski loves nothing more than nosing around in people's fridges and sampling even the most questionable looking item. On his new show, 'No Taste Like Home With Antoni Porowski,' he's digging even deeper by learning the family history of celebrity guests and taking them on a culinary journey related to their ancestors. Whether it's Britain with Florence Pugh, Germany with James Marsden or Korea with Awkwafina, you can be sure Poroswki will be luxuriating in new foods. Streaming Monday on Hulu and Disney Plus. Let's get down to business. Though medical dramas never went out of style, they're back in full force this season — including the new series 'Berlin ER,' a German-language show that follows Dr. Parker (Haley Louise Jones) as she starts working in an extremely chaotic and understaffed emergency room in, you guessed it from the title, Berlin. Her task is to unite her team to work the best they can in a broken system. The series has an eight-episode arc with a new one coming out every week. Streaming on Wednesday on AppleTV+. There seems to be no rest for Mindy Kaling, who is back at it just a month after the third season finale of her 'The Sex Lives of College Girls.' This time she is a co-creator, alongside Elaine Ko and Ike Barinholtz, of 'Running Point,' a comedy that follows Isla Gordon (Kate Hudson), a former party girl who has to take on the role of managing the L.A. Waves, a fictional professional basketball team owned by her family. The cast also features Brenda Song, Justin Theroux and Max Greenfield. Streaming on Netflix on Thursday. Surviving in Fiji. Want all of The Times? Subscribe.
