The Food World's Secret Vices Slideshow

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Mario Batali, Chef-Restaurateur, TV Food Personality, and Entrepreneur
Description

"Three things: Really well-made ice cream; really well-made Mexican food — like chips and salsa; and raw shellfish. I could live for weeks on nothing but oysters."

 

Credit

Arthur Bovino

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Bobby Flay, Chef-Restaurateur and TV Food Personality
Description

"A cheeseburger with two slices of American, potato chips, and chipotle ketchup. Or a cheeseburger from JG Melon."

 

Who else loves burgers?
• Efraim Nahon, chef, Barbounia: "A McDonald’s cheeseburger"

• Ricardo Zarate, chef, Mo-Chica: "If I'm drunk"

• Lee Hanson, chef, Balthazar: Tacos, too

• Michael Bao Huynh, chef–restaurateur, d.o.b. 111: Also burritos

• Jaime Sudberg, pastry chef, Stanton Social: "An awesome, awesome one"

• S. Irene Virbila, L.A. Times restaurant critic: L.A.'s In-N-Out burgers, but also pinzimonio — raw vegetables with olive oil and salt.

 

(Make one at home with The Daily Meal's cheeseburger how-to.)

 

 

 

 

Credit

Arthur Bovino

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Alton Brown, TV Food Personality
Description

"Doughnuts. I don't care what kind as long as there's a hole in the middle (jelly- and cream-filled hold no allure). For my money, St. Louis is the best doughnut town in the country... which is why I have to stay as far away as possible. I just don't look good in elastic-waist pants."

 

Credit

Maryse Chevriere

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Norman Van Aken, Chef-Restaurateur of <a href="http://www.thedailymeal.com/norman-s" target="_blank">NORMAN'S</a>, Etc.
Description

"The kind of corn dogs one gets at a carnival or gas station... steaming hot with yellow mustard, hot sauce, and pickle relish, taken down with a cold root beer."

 

 

Credit

Norman Van Aken; Maryse Chevriere

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Robb Walsh, Food Writer and Restaurateur
Description

"Boudin kolaches."

 

(Make them at home with The Daily Meal's recipe.)

 

Credit

Robbwalsh.com; Maryse Chevriere

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Vince Young, NFL Quarterback and Owner of <a href="http://www.thedailymeal.com/10-best-athlete-owned-restaurants-slideshow-0#nogo" target="new">Vince Young Steakhouse</a>
Description

"Fresh fruit or a handful of walnuts. Sometimes grilled chicken too. Walnuts and chicken are great sources of protein."

 

Credit

Wire Image/Sarah Kerver; Flickr/GimmeFood

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Boz Scaggs, Musician and <a href="http://www.scaggsvineyard.com/" target="new">Scaggs Vineyards</a> Proprietor
Description

"When I'm on tour, the post-performance mini-bar dinner. Back at the hotel, famished and still wired, I grab for the mixed nuts and a Heineken as I fumble for the room service menu and realize that it's too late to order — but not too late for the oven-baked chips and the 375's of saturated-oak Chard or sticky red, followed by the entrée of MSG almondine and dessert — the twin pack of Snickers, winding down with my man Famous Amos."

 

Credit

Flickr/viZZZual.com

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Ruth Reichl, Author and Former Restaurant Critic and Magazine Editor
Description

"Onion rings! I'm always hoping for great ones and am constantly disappointed, but I keep trying. If I see them on a menu I have to order them."

 

Credit

RuthReichl.com; Jeff Zalaznick

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Paula Wolfert, <a href="http://www.paula-wolfert.com/" target="_blank" >Cookbook Author</a>
Description

"Pan con tomate — bread rubbed with tomato and drizzled with olive oil, Spanish style."

 

Credit

Paula Wolfert; Maryse Chevriere

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Alan Richman, <a href="http://www.gq.com/contributors/alan-richman" target="_blank" >Food Writer</a>
Description

"Katz’s knoblewurst, a garlicky beef salami that seems to spend a lifetime on the grill, which concentrates the flavor of the meat and makes the casing almost indigestible. It is salami in its most expressive form."

 

Credit

Robyn Travers; Flickr/jardenberg

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Michael McCarty, Owner of <a href="http://www.thedailymeal.com/michaels-1" target="blank">Michael's Restaurant</a> and <a href="http://www.thedailymeal.com/michaels-restaurant" target="new">Michael's Santa Monica</a>
Description

"A peanut butter and jelly sandwich like my mother and father taught me to make it. I take a warm, split and toasted Bays English muffin and slather both halves with melted Land O’Lakes salted butter. Then I coat one side with Smucker’s strawberry preserves and the other side with Skippy super-chunky peanut butter. It’s got to be served still warm, with a slice of Comté cheese on the side and a tall glass of ice-cold milk with Hershey’s chocolate syrup stirred in."

 

Another PB&J lover:

• Jonathan Benno, chef, Lincoln Restaurant:

"Peanut butter sandwiches, made with Skippy smooth peanut butter, Welch's grape jelly, and whole wheat bread."

 

Credit

Steve Pool; Flickr/blmurch

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Larissa Raphael, Pastry Chef at <a href="http://www.thedailymeal.com/telepan" target="new">Telepan</a>
Description

"Anything peanut butter... or fried calamari."

 

Credit

Telepan-ny.com; Maryse Chevriere

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Lidia Bastianich, <a href="http://www.thedailymeal.com/chef-bios-lidia-bastianich" target="_blank" >Chef–Restaurateur</a>, Cookbook Author and TV Food Personality
Description

"I love Reese's Peanut Butter Cups. I have been known to make a sandwich of them on crisp Italian bread."

 

Credit

Maryse Chevriere; Flickr/TheAllNewAdventures

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Patricia Wells, <a href="http://www.patriciawells.com/" target="new">Cookbook Author</a> and Cooking Teacher
Description

"I do not really consider peanuts a junk food, but when we went to Vietnam a year ago, with peanuts in so many dishes, I realized how much I love them. Since then I have become a bit of an addict."

 

Credit

Jeff Kauck; Flickr/EuroMagic

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Jonathan Waxman, Chef-Restaurateur of <a href="http://www.thedailymeal.com/barbuto-0" target="new">Barbuto</a>
Description

"Flamin' Hot Cheetos and regular Fritos; for dessert, peanut M&Ms."

 

 

Credit

Jonathan Waxman; Flickr/jugglerpm

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Stephanie Izard, Chef-Restaurateur of <a href="http://www.thedailymeal.com/girl-and-goat" target="new">Girl and the Goat</a> and Top Chef Winner
Description

"Baked Lay's potato chips dipped in ranch dressing."

 

Other chip fans include:

• Bowman Brown, chef, Forage: "Potato chips and salty potatoes in general"

• Kevin Willmann, chef, Farmhaus: "A bag of good old plain Kettle Chips"

 

Credit

Facebook; Flickr/adamsfarnsworth

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Trisha Yearwood, Country Singer and <a href="http://www.trishayearwood.com/cookbook/" target="new">Cookbook Author</a>
Description

"Anything potato. My favorite? A tie between French fries and potato chips. My favorite fries are classic McDonald's, plain, no ketchup, with a cold Coca-Cola. My favorite chips are classic Lay's potato chips dipped in sour cream."

 

Fries are favorites, too, for:

• Al Roker, TV personality and cookbook author: "McDonald's fries specifically"

• Amanda Cohen, chef–restaurateur, Dirt Candy: "Just fries."

• Amanda Freitag, chef–restaurateur: "Especially the fries at the Waverly Inn in Manhattan."

• Ed Brown, chef–restaurateur, Ed's Chowder House: "Pop Burger fries, dipped in mayo, mustard, and ketchup."

• Marc Hennessy, chef, BLT Steak Scottsdale: Chili cheese fries

• Jennifer Domanski, pastry chef, Crosby Street Hotel: "Just fries."

 

 

(Make chili fries at home with The Daily Meal's recipe.)

 

 

Credit

Russ Harrington; Flickr/Calgary Reviews

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April Bloomfield, Chef-Restaurateur of <a href="http://www.thedailymeal.com/spotted-pig" target="new">The Spotted Pig</a>, Etc.
Description

"Twix."

 

Credit

Maryse Chevriere; Flickr/Like_the_Grand_Canyon

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David Schuttenberg, Chef at <a href="http://www.thedailymeal.com/fatty-cue" target="new">Fatty 'Cue</a>
Description

"Alcohol and buttered toast."

 

Credit

Facebook; Flickr/neil conway

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Marc Forgione, Chef–Restaurateur of <a href="http://www.thedailymeal.com/marc-forgione-0" target="new">Marc Forgione</a> and Iron Chef
Description

"My friend’s mother’s beef jerky."

 

Credit

Food Network; Flickr/methTICALman

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Alex Guarnaschelli, Chef of <a href="http://www.thedailymeal.com/butter-0" target="new">Butter</a> and TV Food Personality
Description

"Guacamole and chips."

 

Guacamole as well for:

• Laura O'Neill, ice-cream maker, Van Leeuwen: "Or Marsmallow Fluff!"

 

(Make some guac at home with The Daily Meal's recipe.)

 

 

Credit

Arthur Bovino; Yasmin Fahr

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Lawrence Knapp, Chef at <a href="http://www.thedailymeal.com/quality-meats" target="new">Quality Meats</a>
Description

"Hint of Lime Tostitos."

 

Credit

HurricaneClub.com; Flickr/Like_the_Grand_Canyon

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Penny Pollack, Chicago Magazine Dining Editor
Description

"Canelés at Floriole Café & Bakery in Lincoln Park. Pudding-like on the inside and chewy on the outside, they look like skinny mini bundt cakes. Decidedly unsweet — just how I like my sweets!"

 

Credit

Anonimage; Arthur Bovino

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John Mariani, <a href="http://www.johnmariani.com/" target="_blank" >Food Writer</a> and Restaurant Critic
Description

"Carvel vanilla ice cream with Fox's U-bet chocolate syrup."

 

Credit

John Mariani; Flickr/akaalias

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Lydia Shire, Chef–Restaurateur of <a href="http://www.thedailymeal.com/locke-ober" target="new">Locke-Ober</a>
Description

"Toast (Pepperidge Farm original will do), Hellmann's Mayo (the real one, not "lite"), and a pound of Oscar Mayer bacon (not overly crispy). When I go to the supermarket, I turn each package over and find the one with the least meat, knowing that it will help all those skinny broads if I eat the fatty bacon!"

 

Credit

Flickr/floloung

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Chris Jaeckle, Chef at <a href="http://www.thedailymeal.com/ai-fiori" target="new">Ai Fiori</a>
Description

"Singapore-style pan-fried noodles because they have heat, shellfish, and a lot of MSG. Also anything with bacon."

 

Credit

Facebook; Flickr/La.blasco

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Charlie Palmer, <a href="http://www.charliepalmer.com/" target="_blank" >Chef–Restaurateur</a>
Description

"Bacon."

 

Who else loves bacon?

• Anne Burrell, chef and TV personality: Any bacon

• Brian Bistrong, chef, Bouley: "Bacon and a beer with a burger"

 

(Make the perfect bacon at home with The Daily Meal's how-to.)

 

 

Credit

CharliePalmer.com; Arthur Bovino

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Sam Hazen, Chef at <a href="http://www.thedailymeal.com/veritas" target="new">Veritas</a>
Description

"The freshly baked scones filled with jam from my pastry chef at Veritas, Emily Wallendjack. She makes a big batch on Sunday, and I eat them all day long, with butter sprinkled with sea salt."

 

Credit

Sam Hazen; Maryse Chevriere

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Josh DeChellis, Chef at <a href="http://www.thedailymeal.com/la-fonda-del-sol" target="new">La Fonda Del Sol</a>
Description

"A bowl of firm, silken tofu that I let drain, then top with dashi, soy sauce, mirin, and wasabi."

 

Credit

Katie Sokoler; Flickr/joyosity

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Jean-Georges Vongerichten, <a href="http://www.jean-georges.com/" target="_blank" >Chef-Restaurateur</a>
Description

"A little bit of milk chocolate. I like to have some every night after service is over."

 

Another chocolate-lover is:

• Fernando Navas, chef, SushiSamba Restaurants: "Especially Almond Joy candy bars."

 

Credit

Jean Georges; Flickr/Siona Watson

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Margo True, Sunset Magazine <a href="http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/" target="_blank" >Food Editor</a>
Description

"Toast with mayonnaise and black pepper; also Häagen-Dazs dulce de leche ice cream — and Nutella, licked off a soup spoon."

 

 

Credit

Kimberley Navabpour; Flickr/Like_the_Grand_Canyon

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Christopher Lee, Chef-Restaurateur of <a href="http://www.edensouthbeach.com" target="new">Eden</a>
Description

"Chicken fingers. Atomic Wings makes a good chicken finger."

 

(Make them at home with The Daily Meal's extra-crunchy recipe.)

 

Credit

Arthur Bovino

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Cake Man Raven, Baker and Owner of <a href="http://www.thedailymeal.com/cake-man-raven" target="new">Cake Man Raven</a>
Description

"The sweet tea from Chick-fil-A."

 

(Make it at home with The Daily Meal's recipe.)

 

Credit

Facebook; Flickr/charlesstarrett

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Joshua Skenes, Chef-Restaurateur of <a href="http://www.thedailymeal.com/saison" target="new">Saison</a>
Description

"Ice cream. What kind? Cucumber. Or peach."

 

 

Credit

Saisonsf.com; Flickr/aplysia_06

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Jamie Bissonnette, Chef-Restaurateur of <a href="http://www.thedailymeal.com/coppa" target="new">Coppa</a>
Description

"I live close to Chinatown, so I get Chinese dumplings and stick them in my freezer. They come back really well and then whenever I want them I have them."

 

Credit

Coppa; Flickr/zieak

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Gabrielle Hamilton, Chef-Restaurateur of <a href="http://www.thedailymeal.com/prune-0" target="new">Prune</a> and Author
Description

"I have no guilty pleasures or food vices: I'm never guilty about food, and I don't consider anything I eat to be a vice."

 

 

Credit

The Daily Meal; Flickr/rockbadger

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Colman Andrews, Author and Food Website Editor
Description

"Auntie Anne's jalapeño pretzel dogs — pretty much the perfect food. Also crunchy peanut butter spooned right out of the jar, or inside a warm rolled-up flour tortilla."

 

Credit

Gerry Dawes; flickr_scaredykat