Antoni in the Kitchen by Antoni Porowski and Mindy Fox

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Smoky chicken skillet fajitas

    • Cheri on May 25, 2020

      This was simple to prepare with tons of flavor. Recommended

  • Pasta with sausage, lemon, and parsley

    • jbuchman on May 13, 2020

      Delicious. Easy to cut size for 2 servings. Whole grain penne works well.

    • anya_sf on January 17, 2020

      I just had 13 oz sausage, which seemed like enough. I didn't realize I was almost out of fennel seed, so I only had 1/2 tsp; next time I'll use the full amount. The large amount of lemon zest and juice really boosted the flavor of this pasta dish. My family enjoyed it a lot. We had broccolini on the side, but next time I'll probably just add some veggies right in the pasta.

  • Farro bowl with sweet potatoes, arugula, and chicken

    • anya_sf on February 19, 2020

      For a quick weeknight meal, I cooked the sweet potatoes and chicken a day ahead, as suggested. The sweet potatoes charred a bit, so I'd reduce the oven temperature next time. I made the whole bag of TJ's 10-minute farro. To streamline service, I mixed the lemon zest, extra lemon juice, and olive oil into the farro mixture, and just let people add yogurt and almonds on their servings. We preferred to put the farro on top of the arugula, since the arugula was plain. The flavors were very good, but the farro could have used more dressing, possibly because the chicken absorbed a lot of the cooking juices since it was made ahead. Next time I'll just mix everything together except the yogurt.

  • Crispy-skin salmon with horseradish cream sauce

    • anya_sf on January 30, 2020

      My salmon fillets were larger (8 oz each), so I cooked them for the longer time indicated in the recipe; they were still a bit too rare, so I left them on for another minute. They were still definitely medium-rare in the middle. Three salmon fillets fit just fine in a 12" cast iron skillet - no need to cook in batches. The skin was initially very crispy, but surpringly softened upon sitting. Made a day ahead, the sauce still tasted too strongly of horseradish when sampled on its own, but was very good with the salmon. I used 2% Greek yogurt, chives and omitted the cayenne. There was lots of extra sauce.

  • Moroccan-style pasta Bolognese

    • anya_sf on February 01, 2020

      I probably had closer to 2 cups sauce so I added extra pasta cooking water. There wasn't a ton of sauce for a pound of pasta - what I'd call an "Italian" amount vs. an "American" amount - but that was fine. Yogurt was a nice addition, as were the cilantro and mint (and, of course, cheese). With the sauce made a few days ahead, this was an easy weeknight dinner.

  • Scallops with carrot butter and crispy capers

    • anya_sf on July 17, 2020

      Instead of scallops, I sauteed mahi-mahi, which was delicious with the carrot butter and capers - nearly any seafood would be good here. I wished the carrot butter had been thicker; I served the fish over rice so the delicious sauce got absorbed and not lost on the plate. I didn't have parsley or tarragon for the garnish, but tarragon especially would have been nice.

  • Malaysian chili shrimp

    • anya_sf on January 10, 2020

      I used 1 lb shrimp but the full amount of sauce so there was enough for some steamed broccoli on the side. This dish tasted pretty good for very little effort.

  • Souvlaki Arahova

    • anya_sf on February 24, 2020

      My family loved this and 3 people finished it all. I served it on chewy, homemade za'atar pita, which was difficult to cut; we had to use steak knives. With the large chunks of chicken, they were too messy to eat as sandwiches. We had green salad on the side and I ended up putting the chicken, etc., on the salad and having the bread on the side.

  • Turkey meatloaf with a block of sharp cheddar

    • anya_sf on January 12, 2020

      Some of the sauce dripped off of the meatloaf during baking and burned in the pan, but didn't affect the meatloaf itself (and, thankfully, washed off easily since the pan was oiled). Despite the meatloaf "walls", a tiny bit of cheese oozed out of the sides, but most of it stayed nicely encased. I'm not sure what percentage fat my turkey was (but definitely not 99% lean) - it seemed a "medium" color and worked here. The meatloaf was moist, juicy, and absolutely delicious. The cheesy middle (I used Cabot extra sharp white cheddar) was like an amazing bonus.

  • Pickled herring tartines with tart apple and shaved radishes

    • anya_sf on April 26, 2020

      I had a jar of matjes herring sitting in my fridge, so I thought I'd try this. The herring marinade had an odd spice, so it didn't work as well here as herring in wine sauce would, but nevertheless this was enjoyable. With all the components, it wasn't as quick to assemble as I'd have liked, but the flavors went together well.

  • Roman frisée and sugar snap salad

    • anya_sf on June 12, 2020

      I used 13 oz escarole instead of 8 oz frisee. I did not increase the other ingredients. The instructions didn't say to rinse the anchovies, but I did, fearing they'd be too salty otherwise. The method of mixing the dressing in the bowl, then adding the greens, was very convenient, but I found the greens to be overly dressed (too oily). Flavor was good though.

  • Duck fat–roasted potato salad with mustardy sauce

    • anya_sf on March 04, 2020

      My potatoes got a little too crispy, but were still very flavorful. The salad was good even without the yogurt. There was a large amount of yogurt (to which I added a bit more lemon juice) and I thought it might be superfluous, but actually we ate it all. My family enjoyed this dish.

  • Crispy Brussels sprouts with prosciutto chips

    • anya_sf on January 12, 2020

      My cast iron skillet is 12" wide, so I was able to cook 1/2 batch at a time. However, the Brussels sprouts did not get tender enough for my taste in the stated cooking time - perhaps they were too large. I added a couple of tablespoons of water, covered the skillet, and steamed them for a couple of extra minutes, which was perfect. The lemon juice and prosciutto chips made the sprouts taste absolutely fantastic.

  • Roasted carrots with carrot-top pesto

    • anya_sf on July 17, 2020

      Really delicious - what a great use of fresh carrot tops. I assumed I shouldn't use the thicker stems of the carrot tops, but would actually like to know if that's true. There was a generous amount of pesto, and the Greek yogurt made this even richer, albeit in a healthy-ish kind of way.

  • Cauliflower steaks with turmeric and crunchy almonds

    • anya_sf on March 18, 2020

      Maybe I misunderstood "lengthwise", but when I cut the cauliflower into 3/4" slices, I got about 7, most of which fell apart, but I just put everything on the pan. The smaller bits got a little dark. I just used 1 Tbsp sriracha in the dressing and it was plenty spicy (too much for my son). I only had regular almonds, so I sprinkled the cauliflower with some extra salt. Overall, I quite liked the combination of flavors and textures.

  • Baby potatoes with butter and dill

    • anya_sf on January 30, 2020

      A simple, basic, good recipe. We increased the amount of potatoes to 1.5 pounds and enjoyed them with the salmon.

  • Easy bastardized ramen

    • anya_sf on January 09, 2020

      I prepared the soup base 2 days ahead, making this an easy weeknight dinner. Toppings were the eggs, cooked baby bok choy, corn, nori, cilantro, black sesame seeds, scallion greens, sesame oil, and chili garlic sauce. The baby bok choy was unseasoned, but next time I'd cook it in salted water at the very least, because the broth - while seasoned enough on its own - wasn't enough for the greens. I would also slightly oversalt the broth next time. Otherwise, my family enjoyed this easy version of ramen.

  • Rich turkey chili with dark beer and chocolate

    • anya_sf on March 25, 2020

      I used less bacon, and substituted an IPA for the dark beer and diced tomatoes for crushed. The chili was really great! I'd never added chocolate to chili before and the resulting flavor reminded me of mole sauce (unsurprising, really).

  • New-style Polish hunter’s stew (Bigos revisited)

    • anya_sf on April 28, 2020

      Instead of cubed pork loin, I used 12 oz thin boneless pork loin chops sliced into strips. and instead of Polish air-dried sausage, I used 8 oz saucisson sec. I did use real Polish kielbasa and bagged sauerkraut from the local Polish deli. The stew was super savory and packed full of ingredients - mainly sauerkraut, but plenty of sausage. Made a day ahead, the flavor definitely improved (mellowed) overnight. It was super hearty and filling.

  • Baked turkey, mac, and cheese

    • anya_sf on January 07, 2020

      Super decadent but really delicious. I used sharp cheddar, comte, and TJ's "Tuscan" cheeses. I attempted to make the recipe slightly less fattening by using 5 Tbsp butter and lowfat milk in the sauce, 1 Tbsp butter for the panko, and drizzling with only 1/4 cup cream. The arugula salad (my bag was 7 oz) definitely helped balance the rich casserole.

  • Mac and cheese with fresh herbs and peas

    • anya_sf on February 24, 2020

      This is not traditional American mac and cheese - more like pasta with creamy goat cheese sauce. It was really tasty! The fresh herbs (I used chives, tarragon, and mint) really brightened the flavor. I added blanched asparagus and arugula for a one-pot meal.

  • Moroccan lamb Bolognese sauce

    • anya_sf on February 01, 2020

      I used 1 lb ground lamb and 1/2 lb ground beef. Although I added extra water during cooking, the sauce was very dry at the end - probably closer to 4 cups than 5 - but I did not add more then since pasta cooking water would be added later. The sauce was very flavorful; the spiced lamb stood out.

  • Pork chop like at Kiki’s Taverna

    • anya_sf on May 04, 2020

      My pork chops were only 1" thick, so cooking time was less. Still, they started burning almost immediately in the cast iron skillet due to the honey. The chops marinated 7 hours and did get some flavor from the marinade, but not a lot. If I made this again, I would add more salt to the marinade in hopes that it would penetrate the meat better. Overall, pretty good, but not as juicy and flavorful as I'd hoped.

  • Rosemary pork tenderloin with maple-bourbon onion jam

    • anya_sf on March 04, 2020

      I made the onion jam ahead and microwaved it to warm it, making this an easy weeknight main. My tenderloin may have been smaller, as the temperature was closer to 150 after roasting 20 minutes, but the meat was still very tender and not too dry. Some of the coating fell off and the meat was slightly underseasoned. The onion jam really made the dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kitchn

    True to his personality on the show, Porowoski makes cooking chill and fun. Many of the recipes call for fewer than five ingredients, he excels at easy party snacks and healthy weeknight fare.

    Full review
  • ISBN 10 1328631346
  • ISBN 13 9781328631343
  • Linked ISBNs
  • Published Sep 09 2019
  • Page Count 256
  • Language English
  • Edition Hardback
  • Countries United States, Canada
  • Publisher Houghton Mifflin

Publishers Text

Antoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live—literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.”

Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.



Other cookbooks by this author