Sunny is one of the newest additions to Food Network's popular "In the Kitchen" weekend block with her series, Cooking for Real. Combining her approach to classic comfort foods along with her passion for unique flavors inspired by her many travels, Sunny offers real food for real life. 

AndrewZimmern.com: You're a self proclaimed Army brat, and later served in the United States Air Force. How did life in the military shape your perception of food?

SunnyAnderson: I owe my palate to my parents and my military journey. As a child, moving around to different regions and countries almost every year was tough socially, but when talking about food, It was heaven!! My parents were foodies before the term was even coined, so as soon as we knew the next place we were to move to, all they did was research on the local foods, trends and language, really so we could order at a restaurant. No "how do I get to the train station" lessons, but more of the "I'd like to order another one" phrases. Then all I did as an adult when I joined the Air Force is to continue the foodie journey around the world.



AZ.com: You've lived and traveled all over the world-- which country or city do you find the most inspiring?

SA: New Orleans, LA. I moved there right after I was honorably discharged from the military and I've told the story many times and it is true, shrimp in New Orleans changed my life. Before I lived there, I had a real disdain for all seafood except for raw oysters, go figure. Here I was a foodie with a list of things I wouldn't eat. It bothered me. I visited New Orleans before my time was up in the Air Force and decided after trying one amazing shrimp etouffee there that a city that could make me open my palate to seafood was the city for me. It truly was the final frontier in my foodie journey. I just had to have more shrimp after my first visit and I was and still remain convinced that shrimp just tastes better in New Orleans. So, in that way the city released me from the chains of not liking something and now I'm a true omnivore. In addition to that, the city gave me my first job out of the military as a radio jock and I attended Loyola University there, So plenty of great memories and it's a city that taught me to work hard for my dreams and enjoy life at the same time.



AZ.com: You've cooked for large groups of people in the military as well as in your catering business.  What's the biggest hurdle when cooking for a big group? How do you overcome it?

SA: I think the biggest hurdle when cooking for large groups is making every single person happy. I think at the heart of every cook or chef is the "pleasing gene" and when given a group of people from all walks of life it's hard to measure what will resonate on their tongues and comfort them. I just really overcome it by sticking to my game plan and keeping it simple.



AZ.com: Your Food Network show is called Cooking for Real. What makes your food"real"?

SA: Well, all food is real. I think what sets my show apart is I'm not really trying to reinvent the wheel, I just want it to squeak less. So I show simplified routes and easy preparation, but my food is meant to be something real people can do every day. The ingredients are accessible nationwide and the techniques aren't too cheffy, so really the word "real" is a way to let people know I'm not putting on airs. These recipes are like my foodie diary and each one is something I actually make at home and then bring to Cooking for Real to share.



AZ.com: What's your go-to summer recipe?

SA: Any fruit blitzed with ice and vodka! Or a Sweet Summer Corn Salad I make with grilled corn and grilled endive along with cilantro, cumin, red pepper, red onions, feta (yes, feta) and a quick lime juice and olive oil dressing. It tastes like summer and it's a salad I find hard to put down.




AZ.com: Name five restaurants in Brooklyn you'd consider hidden gems.

SA: Stone Park Cafe, Tanoreen, El Yayo Nuevo on 59th, Tulcingo on 5th and Blue Ribbon. And it's not a restaurant, but if you are ever in for a slice of cake that's the best in the city, my choice has to be Lord's Bakery.



AZ.com: What's in your fridge?

SA: Pretty much a grocery store. I have it divided into very right-brained sections so it all fits in and it annoys my boyfriend, but if you want it, I have it. I'm always in recipe testing mode so it helps to always stay stocked. Plus, I really like variety. One thing that I can't do without though and an alarm should go off when it gets low is my tortilla supply. If I don't have wheat, white, corn, whole grain, all sizes, etc., Somethin ain't right! They are the best conveyance for re-envisioned left overs.