Let's Dish - June 2025

If you've talked to me in the library, you know that I am a huge fan of movies and TV. Something else I'm very passionate about (and need to make an excuse to do more) is cooking & baking. I love trying new foods and recipes and sharing that with loved ones. With this blog series, you get to come along for the ride. So, let's dish!

This month, I decided to go with a book that I have at home: Antoni in the Kitchen by Antoni Porowski. Antoni is best known for his role on Netflix's Queer Eye as the food and wine expert. The book has a mix of weeknight meals, foods meant for entertaining, and foods celebrating Antoni's Polish heritage. I will say, while most recipes aren't super difficult, they might be more intimidating for those without cooking experience. Also, some of the recipes are a little too "bougie," especially with the current grocery prices. As good as it sounds, the Herbed Lobster and Saffron Dip probably won't be happening any time soon.

In the past, I've made the Champagne and Lemon Risotto. It's delicious and rich, just like you'd want a risotto to be. It makes a good amount, especially if you're using it as part of a meal with a protein and some veggies. The book also inspired me to make my first omelet. His explanation of the process helped make it less intimidating to me. After cooking it once, I had a couple weeks where I made it quite a few times.

For this go around, I made the Chicken Milanese with Baby Tomato Salad. I've had various versions over the years. Its a simple-but-elevated dish (by that I mean it's Italian instead of Southern, but not all that different). The chicken used is thinly pounded cutlets. You can purchase cutlets in store or you can get boneless, skinless breasts and do it yourself. Antoni suggests cutting through the meat horizontally. I've thinned out thick cut chicken breasts in the past with just a plastic zipper bag and a rolling pin.

In the future, if using this recipe, I'd add a little seasoning to the breadcrumbs. I didn't have seasoned panko at home, and the recipe doesn't specifically call for it.

The salad, however, turned out great. It's simple but flavored well between the lemon and herbs. I also loved the addition to pistachios. In the past I feel most of the arugula salads I've had have been just the oil/lemon, arugula, and tomato.

If you're a fan of Queer Eye and Antoni, I definitely recommend the book. Or if you're looking for something a little different, but not too "out there," this is a good one to try. Again, just look out for those pricier recipes!