Chowhound Reflects on Anthony Bourdain’s Legacy

We are all deeply saddened by the death of Anthony Bourdain. Bourdain didn’t just teach us about food. His intrepid spirit, deep curiosity, and relentless honesty showed us what and how people eat across the globe in a whole new way. Calling him a celebrity chef almost seems like a disservice. His work always went beyond mere cookery. Food was just a springboard for showing us the world. As we mourn the loss of this culinary trailblazer, we also remember his tremendous legacy.

Just two months ago, Bourdain took the time to answer questions from Chowhound community members. One user asked about his adventurous eating habits. Here’s what the “Parts Unknown” host had to say: “I’ll try anything once—I managed to avoid dog, but other than that, yes, I pretty much will try anything. If I’m already at the table, I never say no.” That open-mindedness is what we admired so much about him. Maybe try something new today in his honor?

Bourdain not only embraced foods foreign to so many of us, but helped introduce us to them in an unpretentious and non-exploitative way—an admirable feat in a media world that often sensationalizes or demeans other cultures. He ate stuff like fermented shark or something called “the soup of death” in the chillest, yet most educational way possible.

Bourdain also had this to say about his favorite places to eat: “My favorite (restaurants) are the little, small family-run places and street food. I’m happy just eating a bowl of noodles in Vietnam in the street—that’s just kind of perfect for me.” Again, more honesty and zero pretension from one of the food world’s biggest stars. His voice will be deeply missed.

You can read the rest of the community discussion here and a profile of his recent work here.

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Say Hello to the new Air Fryer + Toaster Oven from Cuisinart!

This post is brought to you in partnership with Cuisinart.

Let’s talk about air fryers. Do you have one? Do you want one? What do you cook with it — or want to cook?! Tell us everything.

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These Summer Cocktails Are a Breeze to Make on the Beach

With summer making land upon the beaches, it will soon be time for long days spent with friends having a drink at your local sandy paradise. In preparation for those blue sky days that last forever but somehow still end too soon, Chowhound chatted with a few beach-side bartenders and put together a list of the best mixed drinks to make with your toes in the sand.

Of course, taking alcoholic drinks to the beach is always a tricky gig. Before you decide to get boozy, make sure that the beach where you’re headed allows for alcoholic beverages.

The bartenders who we talked to all agreed that the key to a great beach cocktail is to keep it simple (you don’t want to be lugging around a shelf of ingredients). You should also aim for something that has a fun-in-the-sun taste to it. These ingredients fit well into small tote-able coolers and are ideal for seaside sipping.

Nikki Grillo, who works behind Dogfish Head Restaurant’s bar in Rehoboth Beach, Delaware suggested an Orange Crush, here’s her recipe:

• Ice
• Vodka (1 ½ ounces)
• Sprite
• Triple Sec (½ ounce)
• Fresh orange juice

She says: “But be sure that you don’t shake it; remember, you never want to shake a drink where soda is an ingredient. If you want to, go ahead and ‘roll’ the drink. For a different taste, try alternating the citrus—grapefruit juice makes another great crush.”

Chowhound

Nikki also recommended a Blood Orange Cosmo. This one is a little more complicated and requires some prep work. First you want to slice fresh blood oranges and let them sit in a pitcher of vodka for a week—put the pitcher in the refrigerator to keep it chilled. Then move it into a cooler and head to the beach. You’re going to want to shake this drink. Here are the ingredients:

• Blood orange-infused vodka (1 ½ ounces)
• Triple Sec (½ ounce)
• Ice
• Fresh lime and cranberry juice—mix it before you hit the sand

Scott Gruse, who bartends at The Lazy Pirate in Carolina Beach, North Carolina recommended a Blue Hawaiian, saying “it’s pretty refreshing, not a ton of ingredients to carry around with you.” Here’s his recipe:

• Coconut rum (2 ounces)
• Ice
• Blue Curaçao (1 ounce)
• Pineapple juice

Shake it all up.

Chowhound

The North Carolina bartender also suggested a Mai Tai, explaining “it’s a good drink if you wanna kick your feet up and relax in chairs and watch the sunset, it’s refreshing but also had a kick with the Myers.” Here’s how he makes it:

• Silver rum (1 ounce)
• Myers rum (1 ounce)
• Triple Sec (½ ounce)
• Ice
• Lime juice (½ ounce)
• Cranberry juice

Enjoy these delicious drinks wherever your beach happens to be!

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