When Queer Eye first premiered, fans made fun of Porowski, whose role on the show is to teach adult men with identifiable meals in their beards how to make edible, elegant food. Critics claimed that Porowski, who leans towards simple dishes and fresh ingredients, wasn’t really cooking. Now, with hundreds of millions of people making most of their meals at home every day, does he feel like he’s getting the last laugh?
“With quarantine, some people have more time on their hands and they’re making different kinds of breads,” he says, politely refusing to dunk on people during a national emergency. “But at the same time, we have to eat every day! Even though I’m zero percent Italian according to 23AndMe—I was very disappointed to find that out—if you look at Italian cuisine it’s so great because it’s so incredibly simple. The best things are just three or four ingredients. It’s about learning how to treat them and how to use them properly.”
The Queer Eye star says he’s been enjoying the simple things this summer—a perfect peach, soft scrambled eggs, his foster dog, Neon.
A few days after our conversation, he posted a video of himself making those five-ingredient soft scrambled eggs (“literally just eggs, water, a tiny little dab of butter or olive oil, really good salt, and a lot of fresh cracked pepper”) for Martha Stewart herself. You know how it is. Simple.
Antoni’s Grilled Peach and Tomato Salad with Crunchy Almonds
1 tablespoon extra-virgin olive oil, plus more for the grill
3 medium firm-ripe yellow or white peaches (about 1¼ pounds), cut into ¾-inch-thick wedges
¼ cup loosely packed fresh basil leaves
2 medium tomatoes (any color or variety; about 1 pound), cut into ¾-inch-thick wedges
Flaky sea salt, such as Maldon
1 teaspoon champagne vinegar or white wine vinegar
2- to 3-ounce hunk of Parmigiano-Reggiano
¼ cup roasted salted almonds, preferably Marcona, coarsely chopped
1. Heat a gas or charcoal grill to medium-high or heat a grill pan over medium-high heat. (On a charcoal grill, most of the coals should be covered with white ash, and you should be able to hold your palm an inch or two above the cooking grate for no more than 2 to 3 seconds.) Lightly oil the grill grate.
2. Grill the peaches cut side down until nicely charred, 1 to 2 minutes, then turn and grill until lightly charred on the second cut side, another 1 minute or so. Transfer to a plate and let cool to room temperature.
3. Meanwhile, stack the basil leaves on top of each other, tightly roll up lengthwise, and slice crosswise into thin ribbons.
4. Arrange the peach and tomato wedges on a serving platter, alternating them in any sort of pattern you like (circles or rows). Top with several pinches of flaky salt, then drizzle with the oil and vinegar. Shave the cheese over the top, then sprinkle with the basil and almonds.
Tip: The peaches should be firm but ripe. Grilling them releases their juices, but they should have a bit of juice in them at the outset to get the ball rolling.
In our column That Thing I Always Cook, creators you admire—chefs, designers, actors, reality stars, influencers, and more—offer up the story behind their favorite recipe, along with how to make it yourself—something we could all use right about now. Read them all here.
Jenny Singer is a staff writer for Glamour. You can follow her on Twitter.