behind-the-scenes at work (Anthony Bourdain: Parts Unknown) and at play.

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big fan of kyleplatts, check out more of his work here and here. 

big fan of kyleplatts, check out more of his work here and here

el malecón, a staple of nyc #food (at El Malecon)

el malecón, a staple of nyc #food (at El Malecon)

Behind the Scenes: Parts Unknown - Copenhagen

Behind the Scenes: Parts Unknown Copenhagen 

the 10 commandments of The Law of Jante, as mentioned by Rene Redzepi in the Copenhagen episode. 

the 10 commandments of The Law of Jante, as mentioned by Rene Redzepi in the Copenhagen episode. 

luckypeach:

Last week we told you what happened to the figs from the ladies’ cover photo shoot. But I know what you were thinking: what end did that manly butternut squash meet?
The popsicles and pickles and sausages were easy enough to scarf, but you don’t just jam a huge butternut squash in your pie hole now, do you? No. You cook it the way Yotam Ottolenghi tells you to, because his is the only cookbook anyone uses anymore. Seriously, the internet is currently 45% people posting pictures of dishes from Jerusalem. We are no different: there’s a lot of good stuff in there. Like this: 
Roasted Butternut Squash and Red Onion with Tahini and Za’atar
INGREDIENTS
1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges2 red onions, cut into 1 1/4-inch wedges3 1/2 Tbsp. olive oil3 1/2 Tbsp. light tahini paste1 1/2 Tbsp. lemon juice2 Tbsp. water1 small clove garlic, crushed3 1/2 Tbsp. pine nuts 1 Tbsp. za’atar1 Tbsp. coarsely chopped flat-leaf parsleyMaldon sea salt and freshly ground black pepper
PREPARATIONPreheat the oven to 475 degrees F.
Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.
Propriety requires me to tell you: this was reprinted with generous permission from Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi, © 2012. Published by Ten Speed Press, a division of Random House, Inc.

luckypeach:

Last week we told you what happened to the figs from the ladies’ cover photo shoot. But I know what you were thinking: what end did that manly butternut squash meet?

The popsicles and pickles and sausages were easy enough to scarf, but you don’t just jam a huge butternut squash in your pie hole now, do you? No. You cook it the way Yotam Ottolenghi tells you to, because his is the only cookbook anyone uses anymore. Seriously, the internet is currently 45% people posting pictures of dishes from Jerusalem. We are no different: there’s a lot of good stuff in there. Like this: 

Roasted Butternut Squash and Red Onion with Tahini and Za’atar

INGREDIENTS

1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges
2 red onions, cut into 1 1/4-inch wedges
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. light tahini paste
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper

PREPARATION
Preheat the oven to 475 degrees F.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Propriety requires me to tell you: this was reprinted with generous permission from Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi, © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Anthony Bourdain: HAPPINESS →

anthonybourdain:

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I do not, by temperament or inclination, gravitate towards Scandinavian countries. I am intimidated and made uncomfortable by safe, clean, orderly places where everything works and people seem creepily content.

I’m a guy who tends to fall in love with hot, messy, barely functional…

"perhaps the finest, most technically accomplished, best looking hour of television we’ve ever made. It’s just fucking….gorgeous."

Copenhagen. This Sunday 9PM.

rogersandbaker:

Anthony Bourdain- Creative Emmys

I had the pleasure of dressing Anthony Bourdain for the creative Emmys.
I wanted to go with a super classic midnight blue peak labelled tux with a cool self tied bow tie!
Looks cooler when untied after the win ;)

(Source: alfiebakerstyle)

Anthony Bourdain: I SMELL EMMY →

anthonybourdain:

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When the Emmy for Cinematography was announced, longtime Zero Point Zero cameraman, Morgan Fallon was up and out of his seat like a shot. He’s a strapping guy of well over six feet, and he took off down that aisle like a wide receiver going out for the long one. He bounded up the…

Read the full post on Tony’s tumblr here

zpzproduction:

Parts Unknown won 2 Primetime Creative Arts Emmys this year for Outstanding Cinematography for Non-Fiction and Outstanding Informational Series or Special!

more photos from this past weekend at the Emmys.

and follow zpz on tumblr if ya aren’t already!

anthonybourdain:

ZPZ

We won Emmys last night for: 
Outstanding Informational Series & Outstanding Cinematography for Nonfiction Programming (Myanmar episode)! 
Couldn’t be prouder of our team! 

anthonybourdain:

ZPZ

We won Emmys last night for: 

Outstanding Informational Series & Outstanding Cinematography for Nonfiction Programming (Myanmar episode)! 

Couldn’t be prouder of our team! 

Parts Unknown — Season 1 is now on iTunes!
Episode 1: Myanmar is free til the end of this week. Cop that here.

Parts Unknown — Season 1 is now on iTunes!

Episode 1: Myanmar is free til the end of this week. Cop that here.

Anthony Bourdain: FULL METAL INA (My Summer Vacation) →

anthonybourdain:

image

It’s that time again. Time to slip out early in the morning and deflate the pool floaties. “Mr. Crockie”, the crocodile, looks up at me accusingly as he shrivels on the chaise lounge. Two air mattresses wait for similar treatment behind him. I gather up the super-soakers, the water…