José Andrés
José Andrés is an internationally recognized culinary innovator best known for bringing both traditional and avant-garde Spanish fare to America. Andrés is chef-owner of THINKfoodGROUP, the creative team responsible for some of Washington, D.C.’s favorite dining concepts: Café Atlantico, Jaleo, Zaytinya, Oyamel, and the critically acclaimed minibar by josé andrés. His most recent restaurant is the four-star The Bazaar by José Andrés in Los Angeles. He is the host and executive producer of the PBS series Made in Spain and the author of Tapas: A Taste of Spain in America.
Look no further than Nigella Lawson for the perfect watermelon salad.
I love watermelon. The texture is so light and so crisp, the mild sweetness and juiciness are so refreshing, especially on a hot day. People don’t associate watermelon with savory, but I love to use watermelon almost like vegetable. It is fantastic cooked on the grill—it gets a little caramelized and then drizzled with Spanish extra virgin olive oil and a little salt. Like a watermelon steak. Or combined with tomato. The tomato’s acidity and the watermelon’s sweetness are a perfect match for each other. Watermelon is also unbelievably good with a salty cheese like feta. All over Greece I saw watermelon served with feta. This watermelon, feta, and black olive salad recipe from Nigella Lawson reminds me of that.
Greek eatery Komi is Washington, D.C.’s hottest place to dine.
I recently had dinner at Komi in Washington, D.C. The dining room is very small and cozy, and the tasting menu reflects the Greek heritage of the chef, Johnny Monis. You eat very well there. Mezze, pasta, rustic meat dishes. The fish is always very good quality. And the Greek doughnuts are a nice way to end the dinner.
When you are done mastering the art of French cooking with Julia Child, this book will help you master the art of American cooking.
Joy of Cooking was indispensable to me in translating American cooking. As an immigrant, the book offered me a window into American culture and the way Americans eat. I still find it fascinating to this very day. A first edition is one of my prized possessions.
Food Destination
Shanghai offers so much to explore, so you’d better get cooking on those travel plans.
A few years ago, I was invited by the Prince of Asturias to Shanghai to participate in an event Spain was doing to promote trade with China. It was a busy couple of days, so I only had the opportunity to scratch the surface, but it was unforgettable. So different—the aromas, the flavors. I know there is much more left for me to discover. I hope to find the chance to go back soon and really explore.
