The Bear's Ayo Edebiri Cooks for Vogue | Now Serving

having fun for Vogue hello Vogue, I'm IA Dey and tonight we're today, whatever time you're watching, I'm going to make you dinner okay, so we're going to start with a miso butter spread with Fury. Cooked breadcrumbs are very good, you'll see, you'll see all the ingredients in this recipe, you won't believe it, pasta, you're going to use spaghetti, spaghetti, the things that make the sauce, we have some olives, oil, oh, just kidding, it's not olive oil, it's rice vinegar, you can edit anything in any order you want, so there's also rice vinegar, we have a little bit of butter, we have a little bit of miso, we have a little bit of palm and then the fury cocki. breadcrumbs and a little lemon zest, you'll see, so let's get started.

I often wear Valentino dresses when I'm cooking casually at home and Sydney will be looking like this for season 3 of The Bear. To start with the chiles, let's cut them up and I brought my Cleaver. Her name is Donna and I love her. I just wanted to cut things up even though this is a really easy recipe and everyone here was like, "Let's cut them up." Do this for yourself I was like, please let me cut things because I enjoy working with knives, kitchen lingo I mostly learned. I don't think I've learned the slang for the most part, I just mean, I like swearing a lot more, a lot of swear words, but I think.

It was mostly like knife safety and knife skills bing bing bong okay, sorry, I'm looking to throw this somewhere. I'm going to throw it on the ground because I don't live here now that we're done. With these chiles we are going to start with the breadcrumbs. SNL was amazing. I love the program. I'm a comedian. I grew up loving it but it's also very special because I have a lot of friends who work there now. like the nature of the comedy, my parents were there and my parents were acting crazy, my mom stayed out until 5:30 in the morning and she was taking pictures and my dad was there but he was like he fell completely asleep like with my eyes open in the club.

He actually he was pretty sick, so let's put the butter on. I like it when the butter is a little browned, it gets a little deeper, a little more nutty. The next step is to wait for the butter to brown. It will happen, don't worry, it will happen, it's patience, one of the things that I learned during the preparation of the

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that was really important was not just the ability to cook and all that stuff, but how you move like a chef. and act like a chef, but when we were in culinary school and also when I was training, everyone said you're so afraid of the heat that you need to grow up if you're frying something you can't. be like jumping back because like the oil is exploding I just had a day where I was literally like putting my face on and things that I like that sound really intense or really meticulous or whatever but it wasn't fun I swear , the breadcrumbs are starting to brown pretty good, so we're going to add the fuy coake dump and add a little bit of palm just to help bring it all together and make it all taste really good oh yeah oh yeah you're beautiful, I'm gonna take it off the fire, this is for sure one of my tastes, invite a friend or whatever and make this and I know it's going to be delicious and easy and it feels fancy even though it's not like it is, but it's not anyway. that's what we're going to put this in a bowl and I also forgot to add salt and pepper, but that's okay because this is still hot.

I don't really do dinner parties often, I think because I get a little stressed when I cook and there is an audience that is perfect for me making this video, but I can cook for four or five and I feel like I guess it's a dinner party, okay I'm lying , you also know what it feels like to like doing something. for someone and it's not like 10 out of 10 it's like 8 out of 10 this is like I'm slowly becoming my mother but you're like it's so weird because normally this is perfect and you'd be crying so now here we are let's make the pasta let's go let's get some water we're going to boil it and while that's happening we're going to make a drink so yeah I'm going to oh there's the water okay so for the drink I'm going to make it a highball from umu.

I don't really like drinking alcohol and when I do I prefer it to taste like juice so plum wine is like a dream for me in that case and we're just going to get it right in the glass so let's start with a little bit of ice. Ok, I'm sorry. I start. So why do I claim to be Australian? Who can say Bing? Then, a little drama, what just happened. A murder attempt on me. life, um, no, a light fell out, a light gel fell out every day in front of the camera is an exercise in humility, a little whiskey bong and then it feels like something else, although maybe it's true , shouldn't I add more crazy what time is it? a little bit of ginger juice just a splash I'm really excited to get back to Chicago I'm really excited to get back to work and then top it off with some bong clerb soda put some garnish on it why not cool?

I grabbed two pieces who's going to say what are you going to do bong garnish made straw mix it up I don't know why I keep saying bong it could be something I say when I'm alone in my kitchen and I'm only now realizing it because they're doing it in front of several people and, ultimately on the internet, but okay, yeah, we're happy with this, let's take a little look at our pasta water, okay, I love the way it looks, let's add a little pasta and then let's get to work in the sauce at the same time because it basically takes the same amount of time and then you're eating by the way I lied the water wasn't boiling I lied again I've been lying this whole time okay now that the water is boiling let's put the spaghetti in the pot This is like my measuring system that I completely invented and patented obviously but this is how I go this is enough pasta for I'm going to cook the pasta.

I'm going to start by browning some butter. Something about this dress that is obviously really amazing and beautiful. I can only move my arms like that, but we love the dress, we love cooking and the feathers, we love the vog. I have these like giant chopsticks that I like, love. I'm going to put this in this little strainer because miso can sometimes be hard to mix, yeah bing bing bong bing bing bong, mix the miso how long am I going to be in it? Chicago filming months, months in Chicago, but we are grateful for the city, we love it even when it's winter.

I really love Chicago, even though I'm from Boston and I feel like people get mad at me when I say this, but whatever. They're very similar cities energetically. We're going to throw this in the butter and then we're going to have a whiskey, whiskey, whiskey moment to churn. Anyway, you get it, okay, bing bang bong and so do I. I'm looking at the pasta and it's like we were almost there when I was in school. Initially I was studying teaching and then I changed my major and changed it to dramatic writing. It was practically like I was spending all my time doing improv. and open mics if I'm going to be a teacher because it's literally the most important job in the world.

I have to give all my energy to these kids and I thought it doesn't make sense energetically or simply. logistically, so I also thought if this doesn't work out literally, I have enough credits to finish my major, I'll just finish it and then go to grad school and I gave myself like two years, I'm telling you. I'm a delusional dog, I'm delusional, but yeah, sometimes you have to bet on yourself and it's like if it doesn't work out then something was supposed to happen, that's how I believe, I believe everything happens for a reason that you have. to listen to those signs of life, speaking of signs of life, this pasta is about to be ready and we're going to put it in the damn pot, sauté it, this is about to be ready, so it's time to plate, bam tongs.

I'm going to go ahead and throw this out. You could do everything. You could take the big spoon and you can spin it and you can make it beautiful, but isn't it beauty in the eye of the beholder? You know what I mean? Come on, you know, breadcrumbs, okay, Bing, damn, I really say Bing and Bong a lot. I probably say it all the time and I just don't realize it because it's my behavior, but I also like to empathize with Emeral now like this. Never before in my life have I felt like people always say a face, blah blah blah, like maybe that's just their thing, boom and it's just for fun, a little broken on the top, that's it my damn pasta, my feathers got in the bowl but it's very good, well that's it for me and this pasta, thank you for joining me on this journey, yeah, bye.