You know Antoni Porowski as the resident food expert and graphic-tee hero on Netflix's Queer Eye, but now you can add favorite author to that list thanks to the recent release of his first cookbook, Antoni in the Kitchen.
The Montreal native doesn't use precise measurements or write down anything when it comes to cooking, so we're excited that he made an exception to document these recipes to share with the world. He also treated this book as an autobiography, but through food, covering all stages of his life. After flipping through the book, we've eyed three recipes we have a feeling will become instant classics. Keep reading to see them all now, and get ready to bake, henny!
Ingredients:
Directions:
Tip: With its creamy semisoft texture and funky but not-too-intense flavor, Saint Agur, which melts like a champ, is my preferred blue for this dish. That said, there really is no wrong blue cheese option here. Cambozola, a Brie-style blue, offers a luxe creaminess and milder flavor, while sharp Stilton gives the sweetness of the dates a more robust flavor to bump up against. A crumbly Danish variety wouldn't be the end of the world, especially if you prefer milder blues, and, since it's a drier cheese, it makes assembly a bit less messy.
Ingredients:
Cake:
Coconut Whipped Cream Frosting:
Directions:
For the cake:
For the frosting:
Tip: Be sure to use unrefined coconut oil here. If the oil is refined, it loses its nutty taste.
Ingredients:
Crust:
Filling:
Directions:
Heat the oven to 350 degrees, with a rack in the middle. Line an 8-inch square baking pan with two sheets of foil, shiny side up, crisscrossing them to leave an overhang on all sides. Lightly spray with nonstick cooking spray or grease with butter.
For the crust:
For the filling:
Tip: After grating the lemons, warm them in the microwave for 5- to 10-second intervals until just a bit warm, 15 to 30 seconds, which will help release the most juice. The flavor of these bars deepens overnight, so make them a day ahead if you can.