Anthony Anderson is on a mission to find the best home cooks in America.

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Produced: 2013 By: Principato Young Entertainment
Episodes
  •  
    Episode 1
    4th of July Pig Roast with Jeff 'Rhin...
    4:37  7/01/2013
  •  
    Episode 2
    Hand-Rolled Gnocchi with Nonna a...
    4:37  7/01/2013
  •  
    Episode 3
    Award-Winning Chili with Christi...
    4:49  7/01/2013
  •  
    Episode 4
    Spam Kulebiak with Peggy Linberg ...
    4:36  7/01/2013
  •  
    Episode 5
    Bleu Cheese Potato Salad with Shar...
    4:28  7/01/2013
  •  
    Episode 6
    Kaldereta with Yana and Kyle in Brookly...
    4:57  7/01/2013
  •  
    Episode 7
    Bandeja Paisa with Carlos Patino ...
    4:21  7/01/2013
  •  
    Episode 8
    Barbeque Shrimp With Maze Jackson ...
    4:51  8/09/2013
  •  
    Episode 9
    Award-Winning Shrimp Linguini Wi...
    4:48  8/09/2013
  •  
    Episode 10
    “Get a Man” Carrot Cake With Laur...
    5:12  8/09/2013
  •  
    Episode 11
    French Food Picnic With Vanessa Druckm...
    4:43  8/09/2013
  •  
    Episode 12
    Papas Con Rajas with Sylvia Tello ...
    4:35  8/09/2013
   
Clips
  •  
    Tello's Stiletto's
    0:27  9/16/2013
  •  
    A Chile Reception?
    0:21  9/16/2013
  •  
    Quesadilla Chris
    0:39  9/16/2013
  •  
    Something Fishy About It
    0:26  9/09/2013
  •  
    JuJu's Giraffe Dog
    0:28  9/09/2013
  •  
    Kid Has a Cannon!
    0:25  9/09/2013
  •  
    Queen James
    0:18  8/26/2013
  •  
    Flippin' Burger Flipper!
    0:22  8/26/2013
  •  
    Intentional Bundt
    0:18  8/26/2013
  •  
    Hazy Hazelbaker
    0:24  8/19/2013
  •  
    Des Moines Dreamin'
    0:17  8/19/2013
  •  
    Hazelnut What?
    0:24  8/19/2013
  •  
    Unbelieberble
    0:33  8/12/2013
  •  
    Beery Questionable
    0:21  8/12/2013
  •  
    Italia-No
    0:19  8/12/2013
  •  
    The Passion of Patino
    0:19  8/5/2013
  •  
    Veggie Tales
    0:13  8/5/2013
  •  
    Pleasing Plantain
    0:13  8/5/2013
  •  
    Poor Man's Pâté
    0:16  8/1/2013
  •  
    Coconut Cringe
    0:23  8/1/2013
  •  
    Recipe For Revolution
    0:40  8/1/2013
  •  
    Bacon Bonding
    0:19  7/29/2013
  •  
    Water and Whine
    0:29  7/29/2013
  •  
    Appetite For Digestion
    0:15   7/22/2013
  •  
    I Am Spam
    0:16   7/22/2013
  •  
    Anthony Opens Up
    0:21   7/22/2013
  •  
    Deal or No Deal?
    0:17   7/15/2013
  •  
    Jalepe-NO!
    0:16   7/15/2013
  •  
    Trashy Term
    0:16  7/15/2013
  •  
    Nonna Your Business
    0:21   7/08/2013
  •  
    Best to Caress
    0:30  7/08/2013
  •  
    Basket Case
    0:28   7/08/2013
  •  
    Bald and the Beautiful: Anthony Ea...
    0:19   7/01/2013
  •  
    Bad News Bannister: Anthony Eats Ameri...
    0:34  7/01/2013
  •  
    Emoo-Ving Story: Anthony Eats Ameri...
    0:32  7/01/2013
  •  
    Trailer
    0:50  4/30/2013
   

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Photos and Recipes

Finalist 1: Ribeye's Rule!!!
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  • Finalist 1: Ribeye's Rule!!! Finalist 1: Ribeye's Rule!!! Fresh off the grill 2 1/2 inch USDA Prime Ribey's with succulent chicken Kabob's. We sear our Steaks to carmalize our special rub then we smoke them to juicy Perfection. One of these smoked delights will feed 2-3 hungry adults EZ...

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 2: This little piggy went to the smoker!! Finalist 2: This little piggy went to the smoker!! Slow smoked baby back ribs 6 hours with cherry and hickory wood.

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 3: Thick Cut Chops,Asparagus and Bacon Wrapped Fatties Finalist 3: Thick Cut Chops,Asparagus and Bacon Wrapped Fatties I love to cook on my several backyard smokers. Here we have Fatties( Bacon wrapped, cheese stuffed sausage loaves) Asparagus and some thick cut Pork Chops.

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 4: JACKSON FAMILY BBQ Finalist 4: JACKSON FAMILY BBQ On this picture right here we had some pork baby back ribs going, so chicken breast, and some burgers of course. The ribs and chicken had marinated overnight and turned out tender, juicy, and finger licking. The whole family was together and we enjoyed every bite!

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 5: 4th of July Cookout Finalist 5: 4th of July Cookout Here's a cookout we had this weekend to celebrate the 4th of July and my husband's recent promotion to Major in the US Air Force! We had our friends over and smoked ribs, grilled shrimp and steak and served with broccoli salad, 5-cheese mac n cheese and molasses baked beans!!! For dessert we had cheesecake stuffed strawberries and chocolate pound cake. We washed it all down with champagne sangria and homemade margaritas! I wish I could share more than than just one pic!!!

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 6: Turkey Burgers Anyone?? Finalist 6: Turkey Burgers Anyone?? The 4th was a blast! Chatting got the best of us, and things got a little "black". But its Turkey! So blacks ok right? Actually it was cooked perfectly, food was awesome. Great times with the family! You can't get better than that.

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 7: Daddy's Pulled Pork BBQ Finalist 7: Daddy's Pulled Pork BBQ This is my Father in Law's Boston Butt bone in Pulled Pork Carolina style BBQ recipe that he made in the 1960's in Petersburg, Va. Of course the cole slaw is made fresh and chopped very finely so it does not take away from the pork and special sauce. We made it July 4th and here are the results.

    #AnthonyEats BBQ Photo competition finalists
  • Finalist 8: Good Food Makes Life Better Finalist 8: Good Food Makes Life Better Pork Ribs and Thick Cut Bacon that were smoked for 6 hours. Then the ribs were wrapped in foil and covered in BBQ Sauce and left in an indirect heat of 250 for an hour.

    #AnthonyEats BBQ Photo competition finalists
  • Kaldereta By: Yana and Kyle, Brooklyn NY Kaldereta By: Yana and Kyle, Brooklyn NY Ingredients
    2 lbs goat, cubed
    3 garlic cloves, crushed and chopped
    1 onion, finely chopped
    4 cups water
    1 cup red bell pepper, cut into strips
    1 cup tomato sauce
    1/2 cup liver spread or liver paste (processed using blender)
    1 tsp. crushed chili
    3 large bay leaves
    2 cups potatoes, sliced
    2 cups carrots, sliced
    1 cup cooking oil
    2/3 cup green olives
    Salt and pepper to taste
  • Kaldereta By: Yana and Kyle, Brooklyn NY Kaldereta By: Yana and Kyle, Brooklyn NY Preparation

    HEAT the cooking oil in the pan and fry the carrots and potatoes until color turns light brown
    REMOVE the fried carrots and potatoes from the pan and set aside
    SAUTÉ the garlic and onions in the same pan where the vegetables were fried
    ADD the beef and simmer for 5 minutes
    ADD water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot)
    ADD the tomato sauce and liver spread and simmer for 10 minutes
    ADD green olives, carrots, bay leaves, bell pepper, crushed chili, and potatoes and simmer for 5 to 8 minutes
    ADD salt and pepper to taste
    SERVE Hot. Enjoy!
  • Lofty Expectations Lofty Expectations Kyle cooks in the loft, which is also the home of his pop-up dinners aimed to popularize Filipino food.
  • Finger Food Finger Food Yana and Kyle show Anthony how to properly pig out on Kaldereta.
  • The Dish is Done The Dish is Done A final look at Yana and Kyle's scrumptious Kaldereta, ready to be served on a long, thick leaf.
  • Yana Not Yawning Yana Not Yawning Yana gets a kick out of Anthony's contagious sense of humor.
  • California "Spam" Kulebiak By: Peggy Linberg, Upland CA California "Spam" Kulebiak By: Peggy Linberg, Upland CA Ingredients
    1 12 oz can of Turkey Spam
    1 sheet puff pastry

    1 cup brown rice

    2 cups chicken stock

    2 cardamom pods

    1 star anise 

    1/2 tsp cumin seeds

    4-6 oz butter

    1 cup sliced mushrooms

    1 egg yolk beaten with 1 tbsp cream
    1/3 cup diced shallot
    2 eggs, hard boiled

    1 cup baby spinach, sauteed (about 3 cups fresh)

    1 tsp olive oil
1 pkg bearnaisse sauce

    1/2 cup sour cream

    3 oz dry vermouth

    1 tsp fresh dill

  • California "Spam" Kulebiak By: Peggy Linberg, Upland CA California "Spam" Kulebiak By: Peggy Linberg, Upland CA Preparation
    PREHEAT oven to 400 degrees.
    PUT 1 tbsp butter in a frying pan over low heat. Add the cumin seeds, cardamom pod, star anise and cook for 2-3 minutes. Add the rice and coat it with the butter and herbs. Cook another couple of minutes. Put the rice in a rice cooker with 2 cups of the chicken broth and cook. While it is cooking put another 1 tbsp butter and 1 tsp olive oil in the frying pan and sauté the mushrooms and shallots. Add 1 tbsp vermouth. When they are done set them aside and reuse the pan for the spinach. ADD 1 tbsp butter and spinach in the pan and stir fry the spinach. It will reduce quickly. Set aside to cool slightly and chop.
    SHRED the Spam on the coarse side of a grater. Chop the hard boiled eggs.
    MAKE the béarnaise sauce according to package directions. Then add the sour cream and the dill.
    PUT a sheet of parchment paper on a cookie sheet.

    Preparation continues on the next slide
  • California "Spam" Kulebiak By: Peggy Linberg, Upland CA California "Spam" Kulebiak By: Peggy Linberg, Upland CA Preparation continued
    ROLL out the puff pastry to about 14" by 15" and place on the parchment paper. Spread the cooked rice down the middle of the pastry, then the spinach on top and then the mushroom mixture. Spread the Spam of top and then the eggs. Pour 1/2 of the b�arnaise sauce on everything. Roll up the sides of the puff pastry and seal edges. Brush with the egg and cream mixture and bake in the oven for about 30 min. till golden brown. Thin the leftover sauce with the vermouth and pour over when ready to serve.
  • Anthony Meets Peggy Anthony Meets Peggy Anthony visits the kitchen of Upland CA's Peggy Linberg aka 'The Spam Queen'.
  • Peggy Panned Peggy Panned Anthony and Peggy begin cooking the ingredients to Peggy's delicious Spam Kulebiak
  • Don't Get Spammed Don't Get Spammed Anthony struggles to get the spam out of the can.
  • It Takes Guts It Takes Guts A look at what goes inside of Peggy's famous Spam Kulebiak.
  • Almost a Wrap Almost a Wrap One final peek at Peggy's Spam Kulebiak before it is wrapped.
  • Hand Rolled Gnocchi By: Nonna and Nella, Livingston NJ Hand Rolled Gnocchi By: Nonna and Nella, Livingston NJ Sausage Ingredients
    1 lb. of Sausage meat
    Salt and Pepper to taste
    Pepper Flakes to taste
    ½ cup white wine or red wine

    Gnoochi Ingredients
    2 lbs. Yukon Gold Potatoes
    2 Eggs
    Flour (About 1 Pound)

    Ragu Ingredients
    2 lbs. Meat (Lamb, veal, pork – must have bones)
    ½ cup chopped onions
    1 sweet pepper
    2 cup of white wine
    Herbs: thyme, parsley, bay leaf, basil, sage
    2 lbs. Tomato concasse
  • Hand Rolled Gnocchi By: Nonna and Nella, Livingston NJ Hand Rolled Gnocchi By: Nonna and Nella, Livingston NJ Sausage Preparation
    MIX all ingredients in bowl and the stuff in casing.
    MARK sausage on grill or fry pan then wrap in parchment paper then foil.
    PLACE in fire pit under ashes and cook till done.

    Ragu Preparation
    SAUÉ onions and garlic in olive oil until translucent
    BROWN meats then add herbs.
    DEGLAZE with white wine and let reduce to about half.
    Tomatoes should be heated in olive oil and a little garlic before adding to meat mixture.
    LET COOK on low heat about 1½ hr. and then season with salt and pepper.

    Preparation continues on the next slide
  • Hand Rolled Gnocchi By: Nonna and Nella, Livingston NJ Hand Rolled Gnocchi By: Nonna and Nella, Livingston NJ Gnocchi Preparation continued
    PLACE Potatoes with skin on in pot of cold salted water. Boil till tender.
    DRAIN potatoes and peel skin off.
    PRESS potatoes through vegetable mill into bowl.
    POUR flour onto countertop and make a well in the middle. Place milled potato in the center of the well and crack your eggs directly in the center. Gradually mix starting from the center pulling from the outside until dough comes together. Do not over mix. Form into a ball.
    CUT dough ball into 3 or 4 pieces and start rolling out to about a ½ inch strand. Cut into about ¾ inch pieces.
    In a separate pot have salted water boiling. DROP the gnocchi into the water and when it floats it is done.
    STRAIN the gnocchi and toss in some tomato sauce. Then top with fresh parm.
  • Kitchen Kiss Kitchen Kiss Nella shows her mother much gratitude with a sweet kiss on the cheek.
  • The Apprentice The Apprentice Nella tells ANthony about the time she cooked for her Italian town when her mother was sick.
  • Mama Nonna Mama Nonna Anthony turns Mama Nonna's name into a catchy little tune.
  • Proud Parent Proud Parent Nonna hangs on Anthony's every word when he tells the story about her daughter cooking as a kid.
  • Wine with the Swine Wine with the Swine Anthony takes a swig of wine just before eating the neck bone of a swine.
  • Sexy Grilled Shrimp By: Jeff "Rhino" Bannister Greenville, SC Sexy Grilled Shrimp By: Jeff "Rhino" Bannister Greenville, SC Ingredients
    1 lb of Extra Large “Easy Peel” Shrimp
    Grilled Shrimp Seasoning (recipe below)
    1/2 cup good Olive Oil
    Kosher salt as needed.
  • Sexy Grilled Shrimp By: Jeff "Rhino" Bannister Greenville, SC Sexy Grilled Shrimp By: Jeff "Rhino" Bannister Greenville, SC PREPARATION FOR MARINATING SHRIMP: Take your cold thawed shrimp (shell on) and coat with Olive Oil in a bowl. Sprinkle seasoning mix over them and stir to coat all the shrimp. Place in refrigerator for at least 30 minutes or up to 4 hours.

    PREPARATION FOR COOKING SHRIMP: Place shrimp on a hot grill a few at a time. Don’t panic if some of the shrimp shells and tails get a little burnt. The shell is protecting the shrimp for being over cooked. Flip shrimp to make sure they are cooked on both sides. When done taste and see if a light sprinkle of salt is needed while they are still hot on the platter.
  • Finger Lickin' Good Finger Lickin' Good Anthony can't help but lick his fingers after finishing Bannister's perfectly seasoned shrimp.
  • Rainy Roast Rainy Roast Despite rain most of the day the 'Anthony Eats America' 4th of July Pig Roast went on!
  • Bannister Bubbly Bannister Bubbly Greenville, SC's Jeff 'Rhino' Bannister celebrates a great shoot with some champagne alongside Anthony.
  • Gang Greenville Gang Greenville The title graphic introducing the hometown of the Bannister family.
  • Wrath of the Rhino Wrath of the Rhino Jeff 'Rhino' Bannister makes a fierce, fiery entrance onto the show.
  • Bovinova Buds Bovinova Buds Anthony chats around the cooler with Bannister and his Bovinova buddy.
  • Koolickle Candy Koolickle Candy Jeff's homemade Koolickes, which are pickles marinated in Kool-Aid, remind Anthony of candy
  • Big Kahuna Chili By: Christine Knight-Ober, San Antonio TX Big Kahuna Chili By: Christine Knight-Ober, San Antonio TX Ingredients
    2 lbs of course grind, or cubed chuck beef
    1 can (8 oz) Tomato Sauce
    1 Can (16 oz) Beef Broth
    3 tb Dixon chili powder
    3 tb SA Original Chili powder
    2 tb Granulated Onion
    ¼ ts Cayenne
    1 cube Knorr Beef
    1 cube Knorr Chix
    2 tb Granulated Garlic
    1 tb of Cumin
    2 ts Pacific Beauty Paprika
    ½ ts white pepper
    1 pkg Sazon Goya
  • Big Kahuna Chili By: Christine Knight-Ober, San Antonio TX Big Kahuna Chili By: Christine Knight-Ober, San Antonio TX Preparation
    PUT the 2 lbs of course chili grind or cubed Chucked beef in a chili pot.
    REMOVE the grease from the meat and add the can of tomato sauce and the can of beef broth. You can add water if necessary, and cook for 30 minutes.
    ADD 1½ tb of the Dixon chili powder, 1½ tb of SA Original chili powder, 2 tb of granulated onion, ¼ ts cayenne, 1 cube of Knorr Beef, 1 cube of Knorr Chix, and cook for 1 hour.
    ADD the other 1½ tb of Dixon chili powder, the other 1½ tb SA Original chili powder, 2 ts granulated garlic, 1 tb cumin, 2 ts Pacific Beauty Paprika, ½ ts white pepper and 1 package of sazon goya. Add water if needed, then cover and simmer for 30 minutes.

    The chili tastes great alone, but is even better when complementing “Cowboy Beans.”
  • Mariachi Moment Mariachi Moment Just off the San Antonio Riverwalk Anthony spots a Mariachi band makes himself at member.
  • Streets of San Antone Streets of San Antone A super summer day in San Antonio is captured for it's introduction.
  • Christine's Classic Christine's Classic The first look at Christine Knight-Ober's Blue Ribbon Bowl of Chili.
  • 13 Going on Thirty 13 Going on Thirty Christine's 13-year-old son tells Anthony about his own cooking-veteran-esque Chili competition victories.
  • Chillin' with the Chili Chillin' with the Chili Anthony enjoys Christine's International Award Winning Chili with her husband and son.
  • Couples Who Cook Together Couples Who Cook Together Newlyweds Chris and Christine enjoy Anthony company eating dinner on their deck.
  • The Chili-Champ is Here The Chili-Champ is Here Chili Champ Christine teaches Anthony a thing or two in her gorgeous kitchen.
  • Bleu Cheese Potato Salad By: Sharon Mays, Austin TX Bleu Cheese Potato Salad By: Sharon Mays, Austin TX Ingredients
    4 lbs of red potatoes

    4 lbs of thick cut bacon

    1 bunch scallions

    1.5 lbs of blue cheese crumbles

    3 cups mayonnaise

    1 cup white wine vinegar

    1 cup fresh lemon juice

    3 tbs of kosher salt
  • Bleu Cheese Potato Salad By: Sharon Mays, Austin TX Bleu Cheese Potato Salad By: Sharon Mays, Austin TX Preparation
    PLACE potatoes in large pot. Cover with cold water; add salt. Boil until tender. Drain. Cool slightly. Peel Cut into 1-inch pieces. Transfer to large bowl.
    ADD mayo, vinegar, lemon juice and 1 lb of blue cheese into blender. Blend until liquefied. Add a splash of water if dressing is too thick. Do not add more than 1/4 cup of water.
    PAN FRY bacon until extra crispy. Allow bacon to drain and cool on paper towels. Rough chop into chunky pieces.
    CUT green onions in half, length-wise. Finely chop white and green parts (you want them to be super thin and small).
    ADD bacon, green onions and remaining blue cheese crumbles to bowl with diced potatoes.
    POUR blue cheese dressing over ingredients. Gently stir with rubber spatula, making sure to coat all ingredients. Cover with plastic wrap and refrigerate for 24 hours. The potatoes will have absorbed all the dressing and will seem a little “dry”, but they are full of blue cheesy goodness. Add a dollop of mayonnaise and combine just before serving.
  • Sharon is Carin' Sharon is Carin' Austin, TX winner of numerous local salad awards, Sharon Mays, confides in Anthony her love for cooking.
  • In Awe of Austin In Awe of Austin The 'Anthony Eats America' were in absolute awe of how beautiful Austin photographed.
  • Bailing on the Biz Bailing on the Biz When Anthony inquires about Sharon's decision to leave the food industry, Sharon sets the record straight.
  • Couch Confession Couch Confession Anthony admits that Sharon's Bleu Cheese Potato Salad is the best he's ever had.
  • Potential Partnership? Potential Partnership? Anderson encourages Sharon to re-open her wildly successful salad restaurant, 'Baby Greens'.
  • A-Mays-ing Art A-Mays-ing Art Sharon reveals to Anthony the art above his head is actually depicted by her.
  • Happy Mays Happy Mays Decorated salad chef Sharon Mays has a great time filming 'Anthony Eats America' in her home.
  • Bon Appitito! Bon Appitito! Anthony Anderson tries Carlos Patino's famous Bandeja Paisa in Sherman Oaks, CA.
  •  Breakfast, Lunch, and Dinner Breakfast, Lunch, and Dinner A beautiful final look at Carlos' all-meal-encompassing Bandeja Paisa dish.
  • Digging in Dance Digging in Dance Anthony and Carlos bust a move before busting out the ingredients.
  • Avoca-No He Didn't! Avoca-No He Didn't! Anthony shows off his skills in the kitchen with a perfect Avocado seed stab.
  • Masterpiece Meal Masterpiece Meal Another look at the amazing Bandeja Paisa dish Carlos' Grandma taught him to make.
  • Hogao Heaven Hogao Heaven Anthony hollers 'Hogao' when he realizes they almost forgot to add the commonly used Colombian sauce.
  • Nice and Chunky Nice and Chunky Anthony and Carlos agree that there's nothing wrong with food, or people, that are nice and chunky.
  • Holy Hogao Holy Hogao Carlos is not afraid to add more Hogao to his family's classic feast.
  • AA Insurance AA Insurance Anthony lends Carlos a hand handling half the cooking duties.
     

Finalist 1: Ribeye's Rule!!!

Fresh off the grill 2 1/2 inch USDA Prime Ribey's with succulent chicken Kabob's. We sear our Steaks to carmalize our special rub then we smoke them to juicy Perfection. One of these smoked delights will feed 2-3 hungry adults EZ...

#AnthonyEats BBQ Photo competition finalists

About Anthony Anderson

Anthony Anderson

Anderson has appeared in over 20 films, and his performance on “Law & Order” earned him his fourth consecutive NAACP Image Award nomination for Outstanding Actor in a Drama Series for the 2010 season. Before joining Law & Order, Anderson starred in the New Orleans-based drama “K-Ville.” Over the years, he has displayed his bountiful talent in the DreamWorks’ blockbuster “Transformers,” directed by Michael Bay; as well as in Martin Scorsese’s Oscar winning feature, “The Departed,” alongside a stellar cast including Leonardo DiCaprio, Matt Damon and Jack Nicholson.

Anderson first gained attention as one of Jim Carrey’s sons in “Me, Myself, and Irene,” and has subsequently appeared in such films as “Scary Movie 3,” “Barbershop,” “Kangaroo Jack,” “Exit Wounds,” “Cradle 2 the Grave,” “Two Can Play That Game,” and “Malibu’s Most Wanted.” He also starred opposite Eddie Griffin and Michael Imperioli in “My Baby’s Daddy,” opposite Frankie Muniz in “Agent Cody Banks 2” and had a cameo in “Harold and Kumar Go to White Castle.” Anderson brought his talent and humor to the small screen in his own WB sitcom “All About the Andersons” which was loosely based on his life. Anderson appeared in the police-drama television series, “The Shield,” opposite Michael Chiklis and Glenn Close.

Anthony was most recently seen in the Sundance film “Goats” and 20th Century Fox’s “The Big Year” starring Jack Black, Owen Wilson and Steve Martin, directed by David Frankel. He recently wrapped the independent film “Hot Bot” written and directed by the Polish Brothers.

Anderson grew up in Los Angeles. While pursuing his acting career, he continued his education by attending the High School for the Performing Arts, where he earned first place in the NAACP's ACTSO Awards with his performance of the classic monologue from "The Great White Hope." That performance, along with his dedication to his craft, earned him an arts scholarship to Howard University.

Anthony can be seen this Fall in NBC’s new half hour “Guys with Kids”.

Anderson currently lives in Los Angeles. He is married to his college sweetheart, and they have two children.