Sunny Anderson Bio

Photo by: Emile Wamsteker ©2013, Television Food Network, G.P. All Rights Reserved

Emile Wamsteker, 2013, Television Food Network, G.P. All Rights Reserved

While Sunny grew up traveling the world as an Army brat, her parents always encouraged her to indulge in the local cuisine. When she joined the Air Force as a radio broadcaster and journalist, she continued her trek through the world for news stories while indulging in culinary finds along the way. After leaving the Air Force as an award-winning broadcaster, she continued her travels as a radio DJ in many cities, culminating in her dream job in New York at a No. 1 rated radio station. There, she began cooking for her friends in the entertainment business and turned her hobby and growing client list into a catering company. That led to a guest appearance on Food Network’s Emeril Live! in 2005, and shortly after, she left her radio career and closed her catering business to focus on chasing yet another dream: sharing her recipes with the Food Network audience. Her first show, Gotta Get It, a food gadget show, premiered in 2007, followed by Cooking for Real, How'd That Get On My Plate and Home Made in America with Sunny Anderson. Her cooking style combines classic comfort foods along with unique flavors inspired by her many travels. With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny offers real food for real life. In September 2013, she released her New York Times best-selling debut cookbook, Sunny’s Kitchen: Easy Food for Real Life (Clarkson Potter). Sunny lives in Sunset Park, Brooklyn, with her four rescue cats: Cheddar Cheese, Truffle Tycoon, Milky Mouth and Sea Salt.

Cook with Sunny — Top-Rated Recipes from Cooking For Real and Home Made In America.

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Check out a few of Sunny Anderson's top-rated recipes from Cooking for Real and Home Made in America.

Apple and Onion-Stuffed Pork Chops With Orange-Pineapple Gravy

Gently cut pockets into chops by slicing horizontally on the side and stuff them with a combination of apples, bacon and onions mixed with pineapple-orange juice and aromatic cinnamon.

Pierogies

Traditionally stuffed with a potato mixture, these can also be filled with sweet mashed potatoes for a twist. Boil and top with sauteed onions to finish the dish.

Veggie Chili

Most vegetarian chilis are bulked up with beans, but this one has zucchini, celery, carrots and a head of broccoli thrown in for a unique take.

Strawberry Margarita Pancakes

When visiting a food truck in Chicago that only serves pancakes, Sunny witnessed breakfast food being reinvented firsthand. Here, typical pancake batter is transformed with tequila and strawberries and, once cooked, is topped with a lime syrup.

Arancini Al Ragu

Stuffed and deep-fried, these rice balls are mixed with two cheeses, Parmesan and pecorino, and then filled with veggies, beef and pork. Watch Sunny make them.

Cheesy Mushroom and Broccoli Casserole

Sunny recommends using frozen chopped broccoli instead of fresh broccoli for an easier-to-assemble cheesy casserole that will have your family and guests asking for seconds.

Photo By: Tara Donne ©Tara Donne

Caribbean Chicken Wings

A party wouldn't be complete without a platter of wings, and Sunny's sweet-and-spicy version is sure to be the star of your table.

Photo By: Tara Donne ©Tara Donne

Garlic Hasselback Potatoes With Herbed Sour Cream

Sunny's Hasselback potatoes are baked until nice and crisp, then topped with herbed sour cream.

Hazelnut Pumpkin Pie

Intimidated by pie crust? Sunny makes an easy, press-in graham-cracker crust for her pumpkin pie. Then she mixes some cream cheese into her pumpkin filling to make it extra rich.

Photo By: Tara Donne

Sunny Morning Muffins

If you're a banana bread lover, then add this muffin recipe to your morning routine. To a base of banana bread batter Sunny adds strawberries, blueberries and, for a shortcut, store-bought prechopped walnuts.

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Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

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