Anderson Cooper’s tribute to his friend Anthony Bourdain

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Sex, Drugs, Rock n' Roll and Food with Anthony Bourdain" | On The Table Ep. 1 Full | Reserve Channel

On The Table presents the dynamic duo of Eric Lipert and Anthony Bourdain. Watch as these two get together to cook a manly Portuguese Seafood Stew and talk about life, cooking, sex, drugs and rock and roll. Oh, and of course they enjoy an array of drinks from beer to red wine to Anthony's favorite, bourbon. On The Table w/ Eric Ripert Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is ""On the Table."" SUBSCRIBE: http://full.sc/VX9hqH Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it's traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied. FOLLOW US TWITTER: http://full.sc/VXoWpU LIKE US ON FACEBOOK: http://full.sc/PUaj19 GOOGLE+: http://full.sc/PUaoSk *CHECK OUT OUR OTHER SHOWS* ACROSS THE BOARD with Joy Bryant: http://full.sc/TUWErV ARTST TLK with Pharrell Williams: http://full.sc/XhdMwW BE WELL WEEK with Dr. Lipman: http://full.sc/VXoKqu ON THE TABLE with Eric Ripert: http://full.sc/VX9zO9 CAPTURE with Mark Seliger: http://full.sc/PTZD2q EX-PATS: http://full.sc/VX9Nol Anthony Bourdain's Seafood Stew Serves 4-6 1 bottle dry red wine 1 tablespoon extra-virgin olive oil 1 green pepper, cut into ½-inch pieces 1 medium onion, cut into ½-inch pieces 7 to 8 garlic cloves, thinly sliced 1 tablespoon cumin 1 stem fresh oregano, leaves removed 1 teaspoon crushed red pepper flakes 4 large octopus tentacles, cut into ½-inch pieces 1 tablespoon tomato paste 1 (16-ounce) can crushed tomatoes 2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock 2 Yukon Gold potatoes, cut into ½-inch pieces 2 cod fillets (7to 8 ounces each), cut into 1-inch pieces 12 little neck or top neck clams, scrubbed Fine sea salt and freshly ground black pepper French baguette, for serving 1. In a medium pot over medium heat, add wine. Simmer until wine is reduced by two-thirds. 2. Heat oil a large, high-sided skillet over medium-high heat. Add onion, green pepper, and garlic, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add cumin, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute. Add octopus pieces and cook until juices release, 1-2 minutes. Pour reduced wine into pan; scrape bottom of pan using a wooden spoon to dislodge any browned bits. Add the tomato paste and crushed tomatoes and enough of the octopus stock to cover by 1 inch; bring to a boil. Reduce heat, and add the potatoes; gently simmer until tender, about 45 minutes. 3. Add cod and clams, and cook, covered, until clams have opened, 10 to 15 minutes. Season with salt and pepper. Serve immediately, with bread alongside, or the following day...it's even better. Pulpo a la Gallega Serves 4 2 cups ham, cut into 1-inch pieces (Jamon de Bayon or Prosciutto) 3 ribs celery, cut into 1-inch pieces ½ large onion, cut into 1-inch pieces 1 head garlic, cloves separated 1 tablespoon black peppercorns 3 tablespoons paprika, plus additional for garnish 1 bunch fresh flat-leaf parsley 1 (4 to 6 pound) whole octopus, beak removed and tenderized Fine sea salt and freshly ground black pepper Extra-virgin olive oil Sherry vinegar 1 lemon, sliced in half (optional) Place ham, celery, onion, garlic, peppercorns, paprika, and parsley in a large pot of water. Bring to a slow simmer over medium-low heat and cook for 1 hour. After 1 hour, place the whole octopus in the stock and cook, uncovered, until completely tender or can be easily pierced with a sharp knife, 45 minutes to 1½ hours. Remove the octopus from the cooking liquid and set aside to cool. Remove tentacles from the head of cooled octopus, and slice into ½-inch pieces. Arrange octopus pieces in a round shape in the center of each plate. Season with salt and pepper. Garnish generously with paprika. Drizzle with olive oil and a few drops of vinegar or lemon juice. Serve immediately. Sex, Drugs, Rock n' Roll and Food with Anthony Bourdain"" | On The Table Ep. 1 Full | Reserve Channel http://www.youtube.com/user/reservechannel"

Anthony Bourdain's Life Advice Will Change Your Future (MUST WATCH)

Anthony Bourdain tells some valuable advice about his life before his passing. He will be dearly missed by many. If you are having a difficult time and are contemplating suicide. Please Call 1-800-273-TALK (8255) for help and support. Subscribe for Motivational Videos Every Weekday, Helping You Get Through The Week! http://bit.ly/MotivationVideos Follow us on: Instagram: http://bit.ly/2rhGNMY Facebook: http://bit.ly/2r85DC3 Twitter: http://bit.ly/2qir5TO Special Thanks To FastCompany for sending us the footage: https://www.youtube.com/user/FastCompany ^ Please support their channel and support their wonderful work! ----------------------------------------­­------------------------- Footage licensed through Videoblocks and Videohive. ----------------------------------------­­------------------------- Help us caption & translate this video! http://bit.ly/Translate4Motivation

The Strangest Owners On Hotel Hell

Gordon Ramsay helping some of the weirder owners of Hotels. Gordon Ramsay’s Ultimate Cookery Course – http://amzn.to/2BzAud5 Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword

Eric Ripert reflects on 20 years of friendship with Anthony Bourdain, Le Bernardin's top rating

Eric Ripert is one of the world's most renowned chefs. The co-owner of the legendary seafood restaurant Le Bernardin in New York City has mantained a 3-star Michelin rating, the highest possible, for 14 consecutive years. It was named the best restaurant in the world by La Liste, a French organization that reviews nearly 16,000 restaurants worldwide. Only on "CBS This Morning," Eric Ripert joins us in Studio 57 for his first TV interview since the death of his close friend, Anthony Bourdain. He discusses how Le Bernardin consistently stays at the top. Subscribe to the "CBS This Morning" Channel HERE: http://bit.ly/1Q0v2hE Watch "CBS This Morning" HERE: http://bit.ly/1T88yAR Watch the latest installment of "Note to Self," only on "CBS This Morning," HERE: http://cbsn.ws/1Sh8XlB Follow "CBS This Morning" on Instagram HERE: http://bit.ly/1Q7NGnY Like "CBS This Morning" on Facebook HERE: http://on.fb.me/1LhtdvI Follow "CBS This Morning" on Twitter HERE: http://bit.ly/1Xj5W3p Follow "CBS This Morning" on Google+ HERE: http://bit.ly/1SIM4I8 Get the latest news and best in original reporting from CBS News delivered to your inbox. Subscribe to newsletters HERE: http://cbsn.ws/1RqHw7T Get your news on the go! Download CBS News mobile apps HERE: http://cbsn.ws/1Xb1WC8 Get new episodes of shows you love across devices the next day, stream local news live, and watch full seasons of CBS fan favorites anytime, anywhere with CBS All Access. Try it free! http://bit.ly/1OQA29B Delivered by Norah O’Donnell and Gayle King, "CBS This Morning" offers a thoughtful, substantive and insightful source of news and information to a daily audience of 3 million viewers. The Emmy Award-winning broadcast presents a mix of daily news, coverage of developing stories of national and global significance, and interviews with leading figures in politics, business and entertainment. Check local listings for "CBS This Morning" broadcast times.

In death, as in life, Anthony Bourdain brought us closer together.

On his award-winning series, "Parts Unknown," Bourdain brought the world home to CNN viewers. Through the simple act of sharing meals, he showcased both the extraordinary diversity of cultures and cuisines, yet how much we all have in common.

Tragically, he proved this again on Friday. Bourdain's death shook television viewers around the world. The most common sentiment: "I feel like I've lost a friend."

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