Jose Andres Shares Recipes for Success and Htipiti With Judy Joo

Yuki Sugiura – Our Local Commons

Sharing their best tips — in and out of the kitchen! Celebrity chef Judy JooWe sat down together with a culinary icon José AndrésTo chat about his podcast, success and food.

With multiple James Beard Awards and more than a dozen restaurants (including his two-Michelin-starred eatery in Washington, D.C., Minibar), José Andrés has earned his title as one of the most successful chefs in the world. “I’ve been a cook all my life, but some days I feel I’m still learning to be a great chef,” admits Andrés. “I’m always improving beyond my own knowledge because there’s always something new to learn and new horizons to discover.”

The Spania native is also a restaurateur and humanitarian, and cofounder of ThinkFoodGroup. Judy Joo spoke exclusively to him about his remarkable career. Us Weekly. You can read their chat below, and scroll down to find a delicious recipe.

Judy Joo: Have you always wanted to be a chef.

José Andrés:My father used to make huge paellas for me when I was young. He’d put me in charge of helping tend the fire. He told me, “Learn to control the fire, and you’ll be able to cook anything.” That was the beginning for me, the spark that led to my love for cooking.

JJ: How does your family influence your cooking style?

JA:It all begins with the Spanish foods and flavors I grew to love as a child. It’s my goal to one day get all the people in America making a paella in their backyard or cooking garlic shrimp, Spanish style.

JJ: Tell Us about your podcast, “Longer Tables.”

JA:I get to spend time with friends like Ron Howard, Yo-Yo ma Liev SchreiberListen to their incredible stories. Ron shared with me how food saved his first film. The crew was working hard but their spirits were low. His wife cooked for everyone and it helped bring the crew together.

JJ: You’ve got restaurants on both coasts. What’s the difference between the food scene on both coasts?

JA: I’m always in awe of the farmers’ markets and produce in L.A. That plays such a big part in what you can create. In NYC, it’s more to me about walking just a couple of blocks, and boom — there are so many places to discover.

Anyone wandering through the NoMad neighborhood Manhattan might find themselves at Andrés’ Zaytinya restaurant. They serve a delicious dish called htipiti — but even those who can’t get a reservation at the hotspot can try the dish at home. The chef shared his recipe. Us Weekly readers.

Recipe for Success: Chef Judy Joo Talks to Jose Andres About Life In and Out of the Kitchen
Courtesy Zaytinya

“This recipe is an interpretation of the traditional htipiti (pepper spread) recipes of the Mediterranean. It uses sweet red bell peppers instead of spicy peppers, and while htipiti is traditionally beaten in a mortar and pestle until smooth, we keep ours rustic,” Andrés explained to Use.

Below is the recipe for two:


  • 4 red bell peppers
  • 1 tbsp Canola oil
  • 3 tbsp red vinegar
  • 1 clove garlic
  • 1/2 shallot, peeled
  • Dash white pepper
  • ½ tbsp salt
  • 1/4 cup olive oil
  • 1 1/2 tbsp fresh Thyme, stems removed
  • 8 oz. Block of Feta cheese


1. Preheat oven at 300 degrees. Toss the red peppers in the canola oil and place them on the oven racks. Bake for about an hour, turning once every seven minutes. Use tongs to carefully take the oven out. Let the peppers cool down. Place the shallots, garlic, and ginger in a small bowl. Combine oil, vinegar with garlic, shallots and white pepper. Season with salt. Set aside.

2. Peel the skins off the peppers’ outsides. The skin, stems, and seeds should be thrown away.

3. Cut the peppers in small pieces and place them in a medium-sized mixing bowl. Mix the dressing together and pour it over peppers. Sprinkle fresh thyme over the pepper mixture. Chop feta into small pieces, then add to the pepper mixture. Mix ingredients together and chill for at least 15 minutes before you serve.

Follow chef Joo on Instagram and hear Andrés’ “Longer Tables” podcast via his Substack or anywhere you listen to podcasts.