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Everyone makes a big deal about Chrissy Teigen being a supermodel-turned-cookbook author, but the really big deal is that she isn’t afraid to freak out about food when it’s really good. To wit,a recent Instagram poston roasting pumpkin seeds: “Roasted half of these pumpkin seeds in melted butter, cinnamon and sugar and half in melted butter and Lawry's. Tossed them together and holy craaaaaaaaaap.”
Think of her as the millennial Sophia Loren, who famously claimed that “everything you see I owe to spaghetti.” For Teigen, it’s more like everything you see she owes to herThai mom’s spicy home cookingand her American dad’scomfort-food classics。In Teigen’s world, you’re as likely to run into her mother pulverizing “hot as hell” Thai bird chiles with a mortar and pestle as you are encountering her dad’sfried fish sandwiches。当谈到食物,没有规则的权利t has to tastedelushious, a term of Teigen's own invention that seems to be some sort of amalgamation of "delicious" and "luscious" and that somehow manages to remind us of tushes too. Coincidence? We think too much of Teigen to believe that.
Teigen’s fans love her precisely because she is utterly unpretentious, encouraging you to swoon over the same things she does. In her best-selling cookbook,Cravings, she walks them through basics like the difference between chopping and dicing. But she also challenges her minions to go beyond their comfort zone and, say, eat fish with the head on (“I find it respectful to acknowledge that yes, that juicy, delicious thing indeed had a face”).
She’s already hard at work on book two, once again with co-author Adeena Sussman, complete with hot dog bun hacks (“topped with provolone and my soul”), and other yet-to-be-named recipes (“roasted butternut squash over arugula with a garlicky honey Dijon dressing thing I dunno fuck these aren't official names yet ok!!”). One constant: Teigen will continue to be charming, slightly unhinged, and, yes, completely in love with food.
