Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
Who has impeccable taste in graphic tees, a penchant for guacamole, a soul-piercing gaze and, as of today, a shiny new cookbook? Queer Eye’s resident food expert Antoni Porowski is who. Antoni in the Kitchen reads a lot like his memoir: Think healthy, approachable meals with a sprinkling of Polish-Canadian heritage and a dose of comfort food for good measure. Of course, we’re partial to the cauliflower steaks with turmeric and crunchy almonds. (C’mon, it’s cauliflower.)
“One day I picked up a head of cauliflower at the grocery store with no plan in mind,” Porowski writes, “just a bit of faith that my pantry staples back home would inspire. Indeed they did! First, some gochujang, the savory-sweet fermented Korean chili paste; Marcona almonds for nuttiness and texture; and sticky dates for their rich caramel sweetness.”
We love gochujang for its funky spicy flavor; it’s available at Korean markets, most large supermarkets and online, but if you can’t find it, Porowski says you can easily substitute sriracha.
“This dish is vegan,” he continues. “It’s great after a weekend of indulgence. Serve it with rice or your favorite grain and make it a meal.”
OK, Antoni. Don’t mind if we do.
Excerpted from Antoni in the Kitchen © 2019 by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
Enter your registered email below!