The Food World's Secret Vices Slideshow
"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."
"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.)
"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."
"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."
Norman Van Aken; Maryse Chevriere
"Fresh fruit or a handful of walnuts. Sometimes grilled chicken too. Walnuts and chicken are great sources of protein."
Wire Image/Sarah Kerver; Flickr/GimmeFood
"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."
"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."
RuthReichl.com; Jeff Zalaznick
"Pan con tomate — bread rubbed with tomato and drizzled with olive oil, Spanish style."
Paula Wolfert; Maryse Chevriere
"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."
Robyn Travers; Flickr/jardenberg
"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."
Steve Pool; Flickr/blmurch
"Anything peanut butter... or fried calamari."
Telepan-ny.com; Maryse Chevriere
"I love Reese's Peanut Butter Cups. I have been known to make a sandwich of them on crisp Italian bread."
Maryse Chevriere; Flickr/TheAllNewAdventures
"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."
Jeff Kauck; Flickr/EuroMagic
"Flamin' Hot Cheetos and regular Fritos; for dessert, peanut M&Ms."
Jonathan Waxman; Flickr/jugglerpm
"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.)
Russ Harrington; Flickr/Calgary Reviews
Maryse Chevriere; Flickr/Like_the_Grand_Canyon
"Alcohol and buttered toast."
Facebook; Flickr/neil conway
"My friend’s mother’s beef jerky."
Food Network; Flickr/methTICALman
Arthur Bovino; Yasmin Fahr
"Hint of Lime Tostitos."
"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!"
Anonimage; Arthur Bovino
"Carvel vanilla ice cream with Fox's U-bet chocolate syrup."
John Mariani; Flickr/akaalias
"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!"
"Singapore-style pan-fried noodles because they have heat, shellfish, and a lot of MSG. Also anything with bacon."
CharliePalmer.com; Arthur Bovino
"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."
Sam Hazen; Maryse Chevriere
"A bowl of firm, silken tofu that I let drain, then top with dashi, soy sauce, mirin, and wasabi."
Katie Sokoler; Flickr/joyosity
"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."
Jean Georges; Flickr/Siona Watson
"Toast with mayonnaise and black pepper; also Häagen-Dazs dulce de leche ice cream — and Nutella, licked off a soup spoon."
Kimberley Navabpour; Flickr/Like_the_Grand_Canyon
"The sweet tea from Chick-fil-A."
(Make it at home with The Daily Meal's recipe.)
"Ice cream. What kind? Cucumber. Or peach."
"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."
"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."
The Daily Meal; Flickr/rockbadger
"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."
Gerry Dawes; flickr_scaredykat