Tag: Chefs

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14 Easy Cooking Tips From Celebrity Chefs

14 Easy Cooking Tips From Celebrity Chefs

1.

Duff Goldman has a suggestion. Spruce up boxed cake mix with any spices you have, or even get inventive by throwing matters like pumpkin pureé or nuts into the batter before you bake it.

2.

Due to the fact of butter’s lower melting stage, Julia Baby adds 1 tablespoon of oil to her butter to fortify it, producing guaranteed it does not melt away.

3.

I watched a movie of Gordon Ramsay’s cooking strategies and he mentioned to adjust the knob on a pepper mill depending on what you might be cooking. I am not guaranteed why modifying it never occurred to me, but he claims to tighten it all the way down for a high-quality pepper to use on soups and sauces, keep it at a medium notch for normal floor pepper, and loosen it up to grind coarse pepper for steaks and fish.

4.

Emeril suggests if you’re working with BBQ sauce on the grill, place it on at the close. It’s a sauce, not a marinade, and the sugar in the sauce will crystallize and get charred if it really is on the meat for the entirety of its time on the grill.

5.

Sunny Anderson advises boiling potatoes by starting them in cold drinking water. When you fall potatoes in boiling drinking water, it cooks the outdoors, then it cooks the inside of. Setting up them in chilly water and enabling the potatoes to warmth with the h2o makes certain they cook evenly.

6.

Wolfgang Puck suggests to time chilly food items a lot more heavily than you would time scorching food items because “the palate actually gets the flavors of cold food substantially slower and not as strongly than when you provide, for illustration, a very hot bowl of soup.”

7.

Amaury Guichon implies allowing sugar cookie dough sit in the fridge overnight as an alternative of just an hour or two. Right away, the dough will take in the humidity and lead to a a lot more regular dough sense.

9.

Rachael Ray advises preserving contemporary basil on the counter and managing it practically like fresh-minimize flowers. Due to the fact basil would not like the chilly, it can be very best to trim the bottoms, set them in drinking water (and transform that water each and every handful of days), and then deal with with a plastic bag to make a lil’ greenhouse. The basil will be joyful, past longer, and will even maintain escalating!

10.

Paul Hollywood advises using oil alternatively of flour when rolling out dough and preventing sticky arms. The oil will not change the dough’s consistency whilst the flour will.

11.

Ina Garten thinks it truly is always really worth making your individual vinaigrette instead of shopping for it at the retail outlet. I can verify do-it-yourself vinaigrette is so a lot improved. Listed here is her favorite 4-component vinaigrette recipe.

12.

Carla Corridor states if you want to bake some thing that calls for area temperature butter but forgot to set your butter out to soften it, grate it with a cheese grater. The tiny butter-lets (that is what I’m contacting little items of butter) will get to room temp in no time.

Have you tried using these and can communicate to their efficacy? Do you have a brilliantly uncomplicated cooking tip of your have? Share in the feedback underneath!

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Cooking the national dish of every country is this TikTok chef’s goal

Cooking the national dish of every country is this TikTok chef’s goal

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As glamorous as it seems, entire world journey is not for the faint of heart. But Seema Pankhania is sharing an less complicated way to vacation the globe without the need of leaving your doorstep, and inspiring a new wave of bold dwelling cooks to stick to her guide.

FoodTok Communicate

Meet the home cooks, bakers and chefs whose recipes are taking off on TikTok. Each week, we are profiling a new resource of cooking inspiration.

This 25-12 months-previous London-based food stuff creator is best recognised for her collection “Around the earth in 195 foods,” which she began in 2021 to find out about every single country’s national dish. Millions have tuned in to view the bubbly household cook journey from Singapore’s silky white Hainanese rooster rice to Tanzania’s fluffy ugali.

A person 12 months into the task, Pankhania, who posts less than the tackle @seemagetsbaked, is virtually midway completed with her travels. She just wrapped up a Haitian dish of citrusy fried pork with pickled cabbage, known as griot and pikliz, and demonstrates no indicator of halting.

Seema Pankhania is a foods creator on TikTok with a mission to cook dinner the nationwide dish of every single country. (Movie: Jess Eng/The Washington Publish)

At very first, cooking the countrywide dish of each and every nation seemed like a pipe dream project. There was the evident obstacle of locating specialty ingredients and acquiring regionally certain cooking equipment. According to Pankhania, even so, numerous of the recipes termed for components she previously experienced — and most have been also fairly very affordable and obtainable to vegetarians.

“Imagine how several other dishes are from other nations around the world that we never know about,” she states. “They’ve received all these ingredients that we have now bought lying all over in the house. And we’re just utilizing them in a diverse way.”

A TikTok star’s Ramadan recipes helped start him to ‘Chopped’ fame

In her very well-traveled kitchen area, Pankhania also welcomes company from each state to share additional about the dishes. Early on in the sequence, Pankhania obtained significant remarks from viewers who claimed her recipes were not accurate or consultant. But in its place of halting the videos, she revised her solution and started soliciting recipes from viewers, sometimes calling as many as 20 people today to study about a solitary dish. Midway into her video clips, you will listen to her attendees sprinkling in tidbits of knowledge — a dish’s origins and variations, kitchen tips, and the best time of calendar year to try to eat it. Now each week, millions tune in to see Pankhania unveil the future countrywide dish and view her unofficial intercontinental culinary council grow.

Born and lifted in Southall, West London, Pankhania has often been surrounded by worldly cooking, specifically from her mom.

“Growing up, we in no way, we practically by no means experienced takeaway with everyone’s restaurants,” she suggests. “We hardly ever experienced oven meals. It was constantly dwelling-cooked food stuff, a various food each and every night time.”

Just after graduating, she toiled in Gordon Ramsay’s eating places for approximately two decades but began dreading the lengthy hours. When a slight motorcycle incident forced her to take two weeks off, she switched gears and applied for a work at Mob Kitchen area, an on the internet cooking channel based in Britain. It was there, surrounded by recipe creators, that she flourished with social media and planted the seeds for her very own channel.

Even as a seasoned globe traveler, Pankhania admits that her favourite recipes hit a bit closer to residence. Her butter chicken — chunks of tandoori chicken in a butter-loaded tomato gravy — continues to be just one of her most-viewed films, with 13 million sights on TikTok. And Pankhania’s favourite recipe is a tomato curry, a consolation dish thrown jointly in a rush with only stewed tomatoes, garlic and coriander. Its simplicity evaded her as a child, but now she’ll achieve for it any hour of the working day. “It’s the equal of building instant ramen,” she says. “It’s a truly quick matter that normally takes like 10 minutes to put with each other.”

In the comments below Pankania’s videos, followers from around the entire world routinely chime in and ask her to make their nationwide dishes following. And even though she enjoys sharing this quick culinary travel, she also nails down the significance of on the lookout inward, beginning with the basic thought to cook a little something new just about every day.

“People variety of get stuck in this regime. We make pasta, we make a curry, we make the same issue around and in excess of yet again,” she says. “But there is so lots of other points out there that we can learn to make. We just don’t know about them.”

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Luxury for less! 11 delicious, impressive and cheap dishes, chosen by top chefs | Food

Luxury for less! 11 delicious, impressive and cheap dishes, chosen by top chefs | Food

Who needs truffle and caviar? With some leftovers, new tricks and a little ingenuity a dish can look and feel fancy, despite its cheaper ingredients. Whether adding some lavishness to lunchtime, or hosting a chichi dinner, here are 11 top chefs’ recommendations for recipes that are budget-friendly and uncompromisingly luxurious.

Pasta with prawn sauce

Asimakis Chaniotis, executive chef at Pied à Terre, London
When we cook prawns in the restaurant or at home I always keep the heads, with a little bit of prawn meat in them – I put them in a box in the freezer. For two, I would use around 10 prawn heads. Sweat down onion and garlic, then add the prawn heads. Caramelise them a bit and then deglaze either with an aniseed-y alcohol like ouzo, or you can use wine. Reduce that, then add tomatoes and simmer for half an hour. I use a stick blender and pulse, rather than puree, to crush the heads a bit. Simmer for another two minutes, then pass them through a sieve, pressing the heads, to get the maximum flavour, and discard the shells. To make it really fancy, top with herring or trout eggs – much cheaper than caviar – and maybe some basil, then a squeeze of lemon or lime juice.

Chickpea and chorizo stew

Monika Linton, founder of Brindisa, London

Chickpea and chorizo stew.
‘Simple but tasty and hearty’ … chickpea and chorizo stew. Photograph: Ben Monk/Getty Images

This stew was devised for the tiny shop we used to have in Exmouth Market in central London. With only a single electric ring to cook on, we wanted a simple but tasty and hearty dish. It’s quick and easy to make, yet it feels indulgent and rich, and is perfect as we enter the colder months. Heat a splash of olive oil in a large pan, add 200g coarsely cut cooking chorizo, 200g diced pancetta and one finely chopped onion, and fry for three or four minutes. Add a glass of red wine, 400ml sofrito sauce and 400ml water, bring to the boil then simmer for five minutes. Add two 660g jars of chickpeas, two cloves of crushed garlic and two tablespoons of fresh oregano, and simmer for a further five minutes. Season to taste, then eat with good bread.

Spaghetti with mussels

Jacob Kenedy, chef patron of Bocca di Lupo, London

Spaghetti with mussels.
‘As much refinement of flavour as pasta with lobster or clams’ … spaghetti with mussels. Photograph: Burcu Atalay Tankut/Getty Images

This has the glamour of a really good seafood pasta, because it is a really good seafood pasta. I’m amazed at how cheap mussels are when other seafood is so expensive. You can choose to make it with or without tomato; I like to use a bit. Cook spaghetti in well-salted water – not as salty as the sea but maybe as salty as tears. It’s worth investing in good pasta because it doesn’t cost that much more. Cook a bit of garlic and chilli in a pan, then a second later, the mussels. Add a couple of spoonfuls of a tomato sauce, just enough to make the sauce blush. Toss the pasta with the mussels and cook the lot together, adding some good olive oil at the end. You could add a bit of parsley or basil, but I wouldn’t. This is messy and fun, and has as much refinement of flavour as pasta with lobster or clams, but it’s cheap as chips.

Flatbreads with toppings

Roberta Hall-McCarron, chef patron of The Little Chartroom, Edinburgh
You can dress up homemade flatbreads as a starter or a snack to make them look fancy. Flatbreads are quick and easy to make, with bread flour, dried yeast, water, yoghurt, sugar and salt, and here are a couple of ideas for toppings: you can make ricotta easily at home using just milk, cream, lemon juice and salt. Make a piperade – slice onions and peppers and sweat them together with grated garlic. Layer the ricotta, piperade, roasted courgettes and thin slices of salted courgettes, then some chopped toasted hazelnuts. Another option is to make a smoked mackerel paté – mix fillets with some creme fraiche, lemon juice and chives or dill. Put that on the flatbread, then finish it with different pickled vegetables for bright and lovely textures – cucumbers, radish and fennel work nicely – and you can add a bit of fresh apple too. To make an easy pickle, you just need vinegar, water, sugar and a little bit of salt, and you can jazz it up with mustard seeds or peppercorns. It makes you feel as if you’re doing something special at home, but it’s really simple.

Baharat-spiced aubergine parmigiana

Helen Graham, executive chef at Bubala, London

Aubergine parmigiana.
‘Tastes like more than the sum of its parts’ … aubergine parmigiana. Photograph: Mediterranean/Getty Images

Cut an aubergine finely – one aubergine feeds two – then fry until it’s crispy. Make a tomato sauce with garlic, tomato, a little bit of sugar and baharat, which is a spice mix that packs quite a punch. Layer the aubergine and the tomato sauce, your cheese of choice, and then sprinkle it with parmesan (or grana padano to keep costs down), some breadcrumbs, which could just be some old bread, blitzed up, and olive oil. If you want to make it more substantial, you could add in lasagne sheets. Then you just roast it. It makes a really nice centrepiece, which tastes like more than the sum of its parts.

Pea and mint fritters with garlic mayonnaise

Bettina Campolucci Bordi, author of Celebrate: Plant-based Recipes for Every Occasion

Pea and mint fritters.
‘A canapé or a starter’ … pea and mint fritters. Photograph: Anna_Shepulova/Getty Images/iStockphoto

You could do this as a canapé or starter, and it looks really nice on a plate, but it’s so cheap – basically frozen peas, potatoes and onions, and some mint. Boil and mash around 250g potatoes, and caramelise one red onion or some shallots. Put 500g peas into a blender or mash them up, then mix with the mashed potato, onions, a bit of gram flour and some mint, and shape into little fritters. If you want to make it fancy, you can quenelle them – shape between two spoons – then fry. If you want to be really resourceful, you can make the mayonnaise from aquafaba – chickpea water – which you might have saved from another recipe. Add some grated garlic to the mayonnaise, lemon juice and salt and pepper.

Tagliatelle with chicken in cream sauce

Katlego Mlambo, head chef at Kudu, London
Being French-trained, I’m a big fan of butter and cream, and it seems luxurious. A pasta – at the moment tagliatelle is my favourite – with a creamy sauce becomes a blank canvas that allows you to layer on flavours. Fry garlic, ginger and onions, then add about 200ml cream, some mozzarella, a squeeze of lemon juice and some lemon zest to give it a bit of freshness. I like grilled chicken thighs, which have more flavour and don’t dry out as quickly as breast. Marinate them in a quick marinade – olive oil, salt, pepper, garlic, ginger – and grill. I like generous slices, otherwise it could look like a mess in the bowl. Toss it all together, then finish it off with some freshly chopped coriander and another squeeze of lemon juice, then parmesan to make it feel more expensive, or any cheaper hard cheese.

Ham hock congee pie

Erchen Chang, chef co-founder of Bao, London

Ham hock congee pie.
‘Add whatever vegetables you have in your fridge’ … ham hock congee pie. Photograph: Funwithfood/Getty Images

Normally congee – similar to a risotto, but more liquidy – is a cheap, comforting dish, but by putting puff pastry on top and egg-washing it, it is suddenly turned into something different. You can make congee from scratch using any rice, but I would normally use short grain rice. Put a ham hock – one knuckle is enough – and 150g rice in a pot with water or stock. I’ll put in a 1in piece of ginger for flavour, so you can easily pick it out afterwards. Slow cook it for maybe an hour and a half, whisking it to make sure that the rice grain is broken down. Once the ham is cooked, remove and shred it, then return it to the congee. You can add different ingredients – for example, spring onion, or whatever vegetables you have in your fridge. I would add fermented mustard greens – something to give it that sourness. Transfer it to an ovenproof bowl and top with puff pastry, egg-wash it, then pop it in the oven for 20 minutes. You can prepare a big portion to set aside in the fridge or freezer for later, then just put puff pastry on top and pop it into the oven.

Mushrooms on toast

Paul Ainsworth, chef patron of Paul Ainsworth at No 6, Cornwall

When I was a kid we didn’t go to fine dining restaurants, so if my dad was treating us it would be something like a Beefeater. I’d always order the garlic mushrooms on toast, and this is a fancy version. You can get cultivated “wild” mushrooms in supermarkets, made up of mushrooms like oyster and shimeji. Get a loaf from the baker’s and slice it, then rub with olive oil, sea salt and garlic, and toast – if you have a chargrill pan, even better. Pan-fry the mushrooms in butter with garlic, fresh parsley and shallots. You could add a touch of creme fraiche so they become quite creamy. Put it on the toast, then top with a poached egg, drizzled with good olive oil and a pinch of sea salt and pepper. When you cut into the poached egg, the yolk self-sauces the dish. You’ve just got texture, crunch and a very inexpensive dish, but a real looker.

Pasta alla Norcina

Chris Leach, chef co-founder of Manteca, London
This is a dish from Umbria in the north of Italy, using pork sausage. Use any plain pork sausages – as opposed to something like pork and apple – and just crumble them open, cook in a pan with a bit of crushed garlic and a bit of white wine, then add around 100ml double cream. Finish with grated parmesan or grana padano and serve it with any short pasta, such as rigatoni or penne. The cream makes it feel a bit more luxurious. We serve a version of this at the restaurant with black truffles, but you could use cheaper truffle oil. Just a little drop into the cream, white wine and sausage brings out the porkiness.

Hummus breakfast

Eran Tibi, chef patron of Bala Baya, London
This is one of my favourite things to eat – my mum used to make it when we were kids. Take two or three big scoops of hummus and spread around a plate. Fry a bit of garlic, chilli and any spice mix you like – I like ras-el-hanout – for a couple of minutes, then add a spoonful of harissa and a tin of chickpeas with its liquor. Cook for about 10 minutes, and you get this spicy, umami, delicious chickpea stew. You can add whatever you have in the fridge, like leftover meat. While hot, pour it on top of the hummus. Top it with a soft-boiled egg, a couple of pickles and some good toasted bread. It’s warm, wintry, and the chickpeas get velvety and smooth.

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The Best Kitchen Gadgets For Home Chefs Who Have Everything

The Best Kitchen Gadgets For Home Chefs Who Have Everything

Who doesn’t love new kitchen toys? This year gift the chef, baker or foodie in your life a gadget that’ll transform their cooking game for the better. There’s nothing like having exactly what you need when you need it — especially when it comes to cooking! From larger gadgets that will impress even the most esteemed chef to smaller, yet extremely useful gadgets that will round out any kitchen, here’s a list to help you with your holiday shopping.

PURE Juicer, PURE Chef Package

For your health conscious friend, check out this top-of-the-line juicer. PURE Juice features a sleek, minimalist design and a hydraulic two-stage juicing press, making it one of the most advanced on the market today. First, the 8-blade cutter extracts nutrients from the produce and fiber using its half-horse-powered motor. Next, the press applies 2.5 tons of pressure, ensuring every last drop of juice is squeezed out. Also worth noting is this juicer can offers multiple grids for produce, nut butter and baby food. This package includes a starter kit of all of all PURE’s juicing supplies for at least three to six months of juicing, as well as an apron, press cloth, press bag, and more.

Buy: Pure Chef Package, $2,595.00

Breville, The Barista Express

The Barista Express is Breville’s newest and most innovative espresso machine to date. This state-of-the-art machine is perfect for the caffeine addict in your life thanks to it’s ability to go from bean to espresso in under a minute. With its special Impress Puck System, the perfect dose of beans; precise temperature and water pressure; and amount of microfoam milk for impressive latte art is just a touch away. Plus it even has a self-correcting dosage system that will remember how you liked your coffee last. Enjoy this professional cafe machine in the comfort of your own home.

Buy: The Barista Express Impress, $899.95

Harry & David

Harry & David have a number of kitchen gadgets that any chef would love to add to their repertoire. This Garlic Baker is made with terra cotta and features a top handle shaped like a clove of garlic and can be used in both convection and microwave ovens. This White Marble Cheese Slicer gives you perfectly uniform cheese slices, perfect for making charcuterie and cheese boards. This slicer comes with a white and gray marble board and two extra slicing wires. This Apple Slicer, Corer, and Peeler can do anything with apples. It’s a handy tool that is made with cast aluminum and chrome-plated steel.

Buy: Harry & David® Garlic Baker, Harry & David® White Marble Cheese Slicer, Harry & David® Apple Slicer, Corer, and Peeler, all $29.99

Black Rain Pepper Mill

Freshly ground pepper is a necessity for so many recipes, so why not gift a high tech pepper mill to your favorite at-home chef? This high tech pepper mill from Black Rain is a one-hand, push button pepper mill that quickly dispenses fresh ground pepper, at the exact grind you want. With 5 preset settings, fine to extra coarse, enjoy the perfect amount of pepper every time.

Buy: Black Rain Pepper Mill, $149.00

Anova, Nano Sous Vide Precision Cooker

This cool kitchen gadget from Anova perfectly cooks anything from fish and veggies to pork and chicken (any anything else) perfectly thanks to its circulation of water at the exact temperature required to cook you ingredients just right. This style of cooking locks in flavor and moisture and uses precision to cook with exceptional results. Also, its small size makes it easy to store in any sized kitchen. It is easily attached to any stock pot or container.

Buy: Nano Sous Vide Precision Cooker, $94.00

ROBAM R-Box CT763

This is a super gadget from Robam Living that any at-home chef would love to get creative with. This is a 20-in-1 steam oven that features an air fry function using a vortex cyclone technology; two baking modes, three levels of steam to cook with ranging from 185 degrees to 300 degrees F (great for healthy recipes) and so much more. It offers 30 preset recipes to get started with and even self cleans. Good to note? It comes in a selection of nice colors that include mint green and garnet red.

Buy: ROBAM R-Box CT763, $549.00

Banana Loca

This fun gadget is one you probably never knew you needed — the Banana Loca is a simple tool that cores and fills your bananas while in their peel to make a tasty treat. This new innovative kitchen gadget straightens a banana, cores it while still in the peel, and allows you to fill it with a variety of fillings like honey, jams and jellies, peanut butter and Nutella.

Buy: Banana Loca, $28.99

K-Café® SMART Single Serve Coffee Maker

For the at-home barista, gift them the K-Cafe Smart which is designed to craft everything from fancy coffee beverages to holiday cocktails. The K-Cafe Smart includes an upgraded Keurig app and offers new features like Cafe Creations with over 70 coffeehouse recipes to choose from and a built-in milk frother. With this high tech machine, you can also connect to WiFi and brew from anywhere with a Alexa or Google Home voice routine.

Buy: K-Café® SMART Single Serve Coffee Maker, $249.99

Countertop Pellet Grill

This gift from Halo is great for your friend with an outdoor kitchen or anyone who enjoys camping and tailgating with premium food. This is the world’s first battery powered pellet. It features 300 square inches of cooking space allowing you to masterfully sear, braise, bake, roast, smoke, and grill whatever you desire — all powered by wood pellets.

Buy: World’s First Battery Powered Pellet , $549.00

Airmega 150

This compact air purifier from Coway Airmega is ideal for small kitchen with poor ventilation. It purifies up to 214 square feet and features a three-stage filtration system that eliminates 99.97{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of particulates in the air. Whether you need to clear out smoke from an over broiled steak or burnt cake — or simply need to freshen the air — Airmega is what you need.

Buy: Airmega 150, $189.99

Cheese Fondue Set Party

Everyone loves cheese! Gift this BOSKA fondue set that serves enough delicious cheese for two to four people. This set includes a white ceramic pot, four fondue forks, a stainless-steel base and three tea lights to keep the melted cheese warm for a long time! Also good to note? The fondue pot and fondue forks are dishwasher-safe.

Buy: BOSKA Cheese Fondue Set Party, 25.4 fl oz, $32.99

Vinci Nitro Cold Brew

Gift the coffee lover in your life the gift of quality nitro cold brew right at home. Enjoy the creamy texture and vivacious flavor of nitro cold brew coffee with this Vinci Nitro Cold Brew that allows you to infuse Cold Brew Coffee with nitrogen (8g N2O cartridge) as it streams from the tap. Infusing cold brew coffee with nitrogen creates a velvety, smooth coffee with a slight sweet flavor and a rich, creamy foam.

Buy: Vinci Nitro Cold Brew, $149.99

Swiss Army Fruit Tool

This is a fruit multi-tool from Prepara that’s ideal for anyones kitchen. Equipped with seven different tools that each have their own specific function and encompassed in a compact body that doubles as a citrus reamer, this is the perfect swiss army knife for kitchen use. In this tool is a citrus zester, serrated fruit peeler, paring knife, strawberry huller/ cherry pitter and apple corer.

Buy: Swiss Army Fruit Tool ,$27.00

Pi Pizza Oven

Pi is a backyard pizza oven that features Dual Fuel capability (wood or gas, depending on your flavor presence) with Solo Stove’s Signature Airflow and Demi Dome Construction, allowing it to capture and maintain heat for the perfect pizza. Ideal for the pizza enthusiast, this oven also comes with a cordierite pizza stone and can make between 3-4 pizzas an hour.

Buy: Pi Pizza Oven, $399.00

Ninja™ CREAMi® Deluxe 11-in-1 Ice Cream and Frozen Treat Maker

Who wouldn’t love a machine that fulfills all your ice cream and frozen treat dreams? This 11-in-1 ice cream and frozen treat maker from Ninja can make everything from slushies and Italian ices to sorbet and gelatos. This elegant machine fits enough ice cream to feed a family and offers completely customizable treats for those who may have allergens and dietary restriction.

Buy: Deluxe 11-in-1 Ice Cream and Frozen Treat Maker, $249.99

Panasonic Bread Maker

Give the gift of freshly baked bread this holiday season with Panasonic! With this useful gadget, you can bake a variety of breads and baked goods, including gluten-free options, from the comfort of your own kitchen via customizable manual settings and 20 pre-set program. In addition to artisanal style kneading, it also features a raisin or but dispenser for just the right amount of added deliciousness to your breads. Loaves, pizza dough, cakes, and more await.

Buy: Panasonic Bread Maker, $299.99

8-in-1 Cast Iron Always Pan

This functional non-stick pan From Our Place is made of heirloom-quality, easy-to-care from enameled cast iron and comes in a variety of rich colors like dusty pink and grey-blue. Get this for your friend who’s constantly using too many pans — this 8-in-1 cast iron pan replaces eight piece of cookware (think frying pan, griddle, baking dish… etc.) and can be baked in up to 500 degrees Farenhite. With this beautiful pan you can pan fry, grill, sear, braise, fry, saute, roast, bake, broil, stew, serve and more.

Buy: Cast Iron Always Pan, $105.00

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Last-minute Thanksgiving dinner tips and recipes from celebrity chefs

Last-minute Thanksgiving dinner tips and recipes from celebrity chefs

On the off chance your Thanksgiving menu hasn’t been meticulously planned and prepped for weeks, why not pull off a last-minute miracle with some chef-approved recipes and tips?

Celebrity chefs Jamika Pessoa, David Rose and Lorena Garcia joined “Good Morning America” to talk all things turkey day and share a full slate of recipes from the star poultry and trimmings to sides and desserts.

Last-minute Thanksgiving side dish recipes

VIDEO: Chefs share last-minute Thanksgiving quick tips

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Chefs David Rose, Jamika Pessoa and Lorena Garcia dish out quick tips for how to get the most out of your turkeys.

Pumpkin Cornbread with Cranberry Honey Butter

PHOTO: Pumpkin cornbread with cranberry honey butter.

ABC News

Pumpkin cornbread with cranberry honey butter.

1 tablespoon baking powder

3 tablespoons melted butter

For the cranberry honey butter

1/2 cup (1 stick) softened unsalted butter

1/2 cup whole berry cranberry sauce

Preheat oven to 375 degrees. Prepare a 9-inch baking dish with cooking spray.

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk thoroughly until dry ingredients are well combined.

In a separate bowl, combine vegetable oil, melted butter, pumpkin puree, eggs and milk. Whisk until all wet ingredients are well incorporated and smooth.

Pour wet ingredients over dry ingredients. Stir well until just combined.

Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool before slicing into squares.

For the honey butter: Place butter in a bowl. Using a rubber spatula or a wooden spoon, fold cranberry sauce, honey, orange zest, and salt into soft butter. Mix until smooth.

Spoon cranberry butter into serving dish and chill until ready to serve.

Serve alongside warm cornbread.

Spinach Alfredo Mashed Potatoes

PHOTO: Creamed spinach mashed potatoes.

ABC News

Creamed spinach mashed potatoes.

Pessoa said this recipe is essentially a hybrid of creamed spinach and garlic mashed potatoes.

2 pounds russet potatoes (about 6-8 medium potatoes), washed, peeled, cut into cubes

10-ounce package frozen chopped spinach, thawed

2 cloves of garlic, minced

1 (8 ounce) package cream cheese, cut into chunks

1 cup grated Parmesan cheese, divided

1/4 teaspoon ground black pepper

Place potatoes in a large pot with enough cold water to cover. Pour salt into water and bring to a boil. Cook for approximately 15-20 minutes, or until tender but firm. Drain, cool slightly, and mash. Set it aside and keep warm.

Thaw frozen spinach. Using a dish towel or several paper towels, squeeze the water out of spinach. Set it aside.

In a skillet or saucepan, melt butter over medium heat. Stir in garlic and cook for 1-2 minutes until fragrant, not brown. Lower heat and pour in milk.

Using a whisk, slowly stir in cream cheese. Whisk more vigorously as cream cheese melts and a smooth sauce begins to form. Add in 3/4 cup of Parmesan cheese. Continue to whisk until cheese melts. Season with salt and pepper. Stir in spinach. Mix until well incorporated and cook for 3-5 minutes until spinach softens.

Pour warm sauce over mashed potatoes. Stir until well combined. Place in serving dish and top with remaining 1/4 cup of parmesan cheese. Serve warm.

Loaded Skillet Corn Casserole

This versatile recipe can be made with canned, fresh or frozen corn; the latter two choices will have a slightly longer cooking time.

Additionally, cream cheese works as a great substitute here if you do not have sour cream.

1/3 cup chopped white onion

1/3 cup chopped green bell pepper

2 tablespoons flour
2 (16-ounce) cans whole kernel corn, drained well

1 teaspoon Cajun Seasoning

2 tablespoons unsalted butter

1/2 cup shredded cheddar cheese

2 tablespoons sliced green onion or chopped fresh parsley

Using a cast iron skillet or heavy bottom frying pan, fry bacon until cooked crisp. Remove bacon from pan and slightly cool. Chop bacon into pieces and set aside.

Reserve about a tablespoon of bacon grease in pan. Over medium heat, sauté onion and bell pepper for 1-2 minutes as vegetables begin to brown and soften. Stir in flour. Cook for an additional minute. Add in corn and butter. Season with Cajun seasoning and sugar. Cook for 3-5 minutes.

Remove pan from heat and stir in sour cream. Return to low heat and cook for 4-5 minutes.

Heat oven broiler to high. Evenly sprinkle chopped bacon and shredded cheese on top of corn mixture. Place skillet under the broiler for 1-2 minutes until cheese melts and top is golden brown. Immediately remove from under broiler and garnish with green onions or parsley. Serve warm.

Last minute Thanksgiving turkey recipes (and a non-turkey option)

PHOTO: A spatchcocked roasted turkey for Thanksgiving.

ABC News

A spatchcocked roasted turkey for Thanksgiving.

Rose tackled the main Thanksgiving dish, sharing two turkey recipes as well as an alternative poultry with a roasted chicken, sauces and a side dish, below.

BBQ Dry Rubbed Spatchcock Turkey

Servings: About 12 to 15 servings

1 cup apple wood chips (soaked in water for at least an hour and drained)

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

2 teaspoons dried mustard

For the rub: Place all ingredients in a small bowl, and whisk until fully incorporated.

For the turkey: Thaw turkey in fridge in refrigerator for 3 to 4 days until completely thawed, remove turkey thermometer and plastic trust from legs.

Remove turkey from fridge, pat dry all over, and generously season with barbecue dry rub all over and allow to come up to room temperature, about 1 hour, use aluminum foil to wrap wing tips. (*So they won’t overcook, remove aluminum foil last hour of smoking).

Set grill to 350 F, indirect heat, place drained apple wood chips over hot coals.

Place turkey in a roasting rack, breast side up, and smoke for about 2 hours until thickest part of turkey breast reads 160 F, and thigh reads 175 F to 180 F.

Lightly tent (cover) the turkey with aluminum foil and rest about 15 to 20 minutes, to allow carryover cooking and juices to re-distribute.

Honey Garlic Ginger Turkey

Prep time: About 15 minutes

Servings: About 20 to 25 servings

One 17-pound turkey (cleaned/pat dry)

1 cup large diced yellow onion

1 cup large diced carrots

2 tablespoons apple cider vinegar

2 tablespoons fresh grated ginger root

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

Add olive oil to medium sized saucepan, bring to medium high heat and sauté garlic and ginger lightly until fragrant, about 30 to 45 seconds.

Add honey, chicken stock, vinegar, and soy sauce to pan, and whisk.

Bring contents to a boil and reduce to a simmer until glaze like consistency, about 3 minutes.

For the rub: Combine all ingredients in small mixing bowl and mix until well incorporated.

For the turkey: Remove turkey from fridge and let it sit out until it comes to room temperature, about an hour; liberally season with rub on all sides of turkey.

Divide vegetables equally, half of veggies go inside the turkey cavity. Tie legs together with butchers twine.

Place the other half of veggies on the bottom of the roasting pan along with chicken stock.

With turkey right side up (turkey breast side facing up) set in roasting pan, and place pan in an oven preheated to 350 F.

Roast turkey until digital thermometer reads 160 F in the thickest part of the turkey thigh, about 3 to 3 1/2 hours, basting turkey with pan juices every 30 minutes.

Glaze turkey with honey-ginger glaze the last 10 to 15 minutes of cook time, at least 2 to 3 times every 5 minutes, until nice, lacquered and sticky.

Remove turkey from oven and lightly tent (cover) with aluminum foil, and rest about 15 to 20 mins, to allow carryover cooking and juices to re-distribute.

Lemon-Rosemary Roasted Chicken

PHOTO: Herb-roasted chicken.

ABC News

Herb-roasted chicken.

Servings: About 10 to 12 servings

Kosher salt and black pepper

5 sprigs fresh rosemary, leaves removed and minced

1 teaspoon finely grated lemon zest

Pat dry the chicken with paper towels.

Liberally season both sides with salt and pepper.

Allow the chicken to sit out uncovered on the counter for about an hour.

In a medium sized bowl, combine oil, rosemary, garlic, lemon juice, lemon zest, 1 teaspoon salt, and 1 teaspoon pepper, and whisk until well incorporated.

Rub down chicken with oil mixture on both sides and place breast side up in roasting rack.

Pre-heat the oven to 375 degrees. Cook chicken about 2 hours until the internal temperature in the breast reaches 160 F and the chicken skin is crispy.

Remove the chicken from the oven, lightly tent (cover) with aluminum foil and allow it to rest for 12 to 15 minutes before carving. Carryover cooking will bring the internal temperature to 165 F and allow the juices to distribute evenly.

Cranberry Grand Marnier Sauce

PHOTO: A bowl of cranberry sauce with orange zest.

ABC News

A bowl of cranberry sauce with orange zest.

1 cup grand marnier (orange liqueur)

Zest and juice of one fresh orange

Put Grand Marnier in medium sized pan, and reduce by 1/2 in volume, about 2 mins.

Add zest and juice of one orange, 1 cup orange juice, sugar and frozen cranberries; bring to a boil, then simmer for 12 to 14 until reduced to syrupy consistency.

Set cranberry sauce aside to cool to room temperature.

Black Pepper Turkey Gravy

Cook time: about 10 minutes

3 thinly sliced garlic cloves

1/2 a medium yellow onion, small diced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup strained turkey pan drippings

1/2 teaspoon black pepper

1/4 teaspoon ground green peppercorn

1/4 teaspoon ground pink peppercorn

On medium high heat, add butter and olive oil to medium sized sauce pot.

Add onion and garlic to pan, and lightly sauté about 30 to 40 seconds until fragrant.

Whisk in flour until a blond roux forms, about 1 minute, continually whisking.

Add chicken broth and turkey pan drippings and bring to a boil, continually whisking until thickened and sauce-like consistency.

Reduce to a simmer, add ground peppers to and season to taste with kosher salt.

Roasted Sweet Potato Salad with Citrus Maple Vinaigrette

PHOTO: Roasted Sweet Potato Salad with Citrus Maple Vinaigrette.

ABC News

Roasted Sweet Potato Salad with Citrus Maple Vinaigrette.

4 medium sweet potatoes, peeled, diced into 1-inch cubes2 tablespoons olive oil1/2 teaspoon of salt

1/3 cup citrus maple vinaigrette (see below)

2 cups fresh arugula or spinach

1 Granny Smith or Gala apple, diced

1/4 cup dried cranberries or cherries

1/4 cup walnuts or pepitas

1/4 cup crumbled feta or goat cheese (optional)

For the citrus maple vinaigrette

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Zest and juice of 1 orange

2 tablespoons maple syrup

Preheat oven to 400 degrees. Toss sweet potatoes with oil and salt. Spread evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender. Set aside to completely cool.

In a bowl or mason jar, combine all vinaigrette ingredients together. Whisk or shake (in jar) well and set aside.

In a large bowl, toss sweet potatoes, salad greens, apples, dried cranberries, and walnuts. Pour about 1/3 cup of dressing over salad and gently toss. Top with crumbled feta or goat cheese and serve immediately.

Last-minute Thanksgiving desserts

Chef Lorena Garcia took on the dessert table, sharing three recipes below that are easy to whip up and make ahead of time.

No-Bake Pumpkin Caramel Cheesecake

PHOTO: Chef Lorena Garcia's no-bake cheesecake.

ABC News

Chef Lorena Garcia’s no-bake cheesecake.

16 ounces cream cheese softened

9-inch pre-made graham pie crust (Ready Crust)

4 1/2 cups Cool Whip, thawed or whipped cream

1 cup ginger snaps, crumbled

For the spiced caramel sauce

2 tablespoons white granulated sugar

1 teaspoon pumpkin pie spice

1/2 cup half-and-half or heavy cream

In a large mixing bowl beat together cream cheese, pumpkin, tahin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into the Ready Crust.

Refrigerate 3 hours or until firm.

For the sauce: Add all of the caramel sauce ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat. Let it cook, while constantly whisking it, for about 5-7 minutes. That is until it starts to become thicker. Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined. Store in jar or serve warm.

To serve, cut a slice, drizzle with pumpkin spice caramel and sprinkle with ginger snap cookie crumbs.

Tres Leches Cake

PHOTO: Tres leches cake with pineapple topping.

ABC News

Tres leches cake with pineapple topping.

1 1/2 cups all-purpose flour

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

1 1/2 cups heavy whipping cream

Caramelized pineapple topping1 cup diced pineapple

Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.

Sift flour and baking powder together; set aside.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a toothpick; let cool to room temperature.

Mix whole milk, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in (better overnight).

Whip cream, remaining 1/4 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.

To serve, slice a portion of the tres leches cake and serve with caramelized pineapple on top (directions below).

For the caramelized pineapple: Place all ingredients in a saucepan at medium-high heat, bring to a boil and reduce the heat to medium-low. Simmer until the pineapple is translucent and created a syrup consistency. Set aside until ready to use.

Chocolate hazelnut cookies

PHOTO: Chocolate hazelnut cookies.

ABC News

Chocolate hazelnut cookies.

1 cup, plus 2 tablespoons all-purpose flour

1/2 teaspoon instant espresso powder1/4 teaspoon salt

1/2 cup, plus 1 tablespoon salted butter, softened

1/2 cup packed dark brown sugar

1 large egg at room temperature

2 teaspoons pure vanilla extract

3/4 cup dark chocolate, chopped

3/4 cup milk chocolate, chopped

1/2 cup roasted hazelnuts, chopped

Sift flour, cocoa, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly.

Combine butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer and beat on medium speed for 2 minutes until slightly fluffy. Stop to scrape down the sides of the bowl a few times during mixing. Beat in egg and vanilla until well combined. Add dry ingredients and mix on low until it just begins to incorporate then fold in the chocolate chunks until the dough is evenly combined. Turn the dough onto a piece of plastic wrap and wrap well. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Let dough sit at room temperature for a few minutes to soften slightly so it is easier to scoop.

Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart and flatten slightly. Place a few extra chocolate chunks and hazelnuts on top of each dough ball if desired. Bake for 9 to 11 minutes until the bottoms are evenly browned and the tops are cracked but they are still soft in the middle. Transfer baking sheet to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack and serve.

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35+ Holiday Cooking Tips From Chefs To Feast Your Eyes On

35+ Holiday Cooking Tips From Chefs To Feast Your Eyes On

The holidays can be such a wonderful time, but they also come with a fair amount of stress and a heavy mental load — especially when you’re trying to feed a bunch of family members you only see a few times a year. You want everything to be perfect, but you’re not a professional chef. You’re a chicken-nuggets-once-a-week and a “fend for yourself on the weekends” kind of chef. What were you thinking, signing up to cook a giant turkey and all the sides?! Fortunately, you’ve got the internet — and a whole stable of professional chefs in your corner, courtesy of Scary Mommy, willing to share the best holiday cooking tips with you.

If you’re feeling ready to conquer the world one holiday meal at a time, this wealth of information will make your life easier and your meals more delicious. From bold turkey flavors to tasty taters, whatever you’re tackling this holiday season, do it with a panel of experts at your side. Here’s what the pros had to say.

Start Prepping Early

Starting early might seem like more work upfront, but chefs swear by the results.

  • “Always brine your turkey overnight for a moister, flavorful turkey,” says Executive Chef Seadon Shouse of Halifax in Hoboken, New Jersey. “I make a brine with one cup kosher salt, one cup white or brown sugar, and one gallon water. Also, prep as much the day before as possible to make for an easier day-of holiday (peeling potatoes in advance, cleaning and blanching green beans, making cranberry sauce).”
  • “Start prepping and cooking the weekend before. Especially things like mashed potatoes, cranberry sauce, and soups/stews,” says Chef Diana Manalang of Little Chef, Little Cafe in New York. “Don’t just rely on your stove and oven. Using things like crock pots and instant pots to cook and keep things warm saves space and time.”
  • “Sternos and chafing dishes have always been present at large family affairs,” Manalang adds. “They are great for keeping things warm when oven space is tight.”
  • Matthias Merges, proprietor of Chicago’s Mordecai, agrees. “When preparing for multi-course holiday meals, I always sit down a few days in advance and write out a menu. This gives me time to sit with my thoughts and make sure I have fully fleshed out a plan for what I will be serving my guests. The results are amazing, and your guests will definitely tell you that you have your party game down!”
  • Merges takes prep one step further, adding, “I always like to set the table a day or two in advance. This is a major stress reliever and allows me to have a clear mind while I cook.”

Let Professionals Do Some Work for You

Seriously, you don’t have to do it all. And, bonus, you could funnel some much-needed business to your local food and beverage community.

  • “It’s OK to buy and serve store-bought/store-made items,” promises Manalang.
  • Also, “Order sides and desserts from restaurants. Most items can hold for a few days, so it’s fine to buy early to reheat and eat.”

Smoke Your Turkey

Adam Floyd/EyeEm/Getty Images

Thanks to the “turkey shortage,” you may not have even gotten your beloved turkey this year. But if you nabbed a bird, how about honoring your acquisition with a whole new spin on that Butterball? For a slightly different but equally delicious spin on the holiday turkey, Mike Haas, pitmaster and owner of Angry BBQ, suggests you try smoking your brined turkey.

  • “Despite the name ‘smoked turkey,’ you can use a gas grill, charcoal grill, an electric smoker, or any grill that you have available. You need one where you can add in the element of wood smoke and maintain consistent temperatures with indirect heat,” he says.
  • An interesting note from Haas? “The type of wood used in your smoker affects the smoke flavor. Cherry wood, alder wood, and maple wood complement a turkey’s natural flavors.”
  • When smoking a turkey, Haas says there are some traditional prep methods you should skip, explaining, “Don’t stuff the turkey so it will cook quickly. Instead, make your stuffing in the oven.”
  • Make sure you set aside enough time and practice food safety. “It would take about four hours to smoke a turkey at around 300 degrees Fahrenheit,” says Haas. “Always use a digital thermometer so there’ll be no guessing when the dish is done.”

Try a Dry Brine

Ina Garten was just on Drew Barrymore’s show, saying she hates the mess of a wet brine and prefers a dry brine. Chef Ed Covino, founder of Bes’Dam Soup, agrees. Need to know exactly what to do? He’s got you covered.

  • “When you’re thinking about brining, people generally think about submerging the turkey in gallons of solution and storing this in the fridge (if you have room),” shares Covino. “However, there is another way to brine, without the mess, guesswork, and fridge clutter, and it’s called ‘dry brining.’ I prefer dry brining for these exact reasons, and that’s what I’ll describe here. Dry brining involves simply sprinkling salt directly on the bird for a specific manner and time to let chemistry do its work. Yes, it’s that easy.”
  • Start a day in advance. “OK, we all know that salt adds flavor and retains moisture and water weight. My bathroom scale tells me that the day after I eat a bag of chips! Just like my bathroom scale says, this works best overnight. So, go ahead and do the brine the evening before, then place in a covered pan in the fridge.”
  • Get everything you need for prep organized before diving into the dry brining process. Says Covino, “To get this benefit for your turkey, just place it on a big platter where you can work on [it] and have a bowl of kosher salt or regular salt next to it. You’ll be getting raw juice on your hands, so you don’t want to keep going back and forth, handling the salt container.”
  • Work with the right amount of salt. “Rule of thumb is ½ teaspoon of salt per pound. So, an 18-pound bird will use about nine teaspoons. Again, this is a rule of thumb, and a little more is fine if you run out [before you’ve salted the whole bird].”
  • Give certain areas a bit more attention. “The breast is thicker and dryer, so you want to use twice as much salt on that area than the rest, which is juicier dark meat,” explains Covino. “Go ahead and rub the salt directly on the skin all over the turkey, again putting more on the breast skin. That’s it — just place it in a pan, cover with plastic wrap, and place in the fridge overnight.”

Cook That Bird Properly

The biggest mistake you can make on a holiday? Not cooking your food enough and getting your entire family sick.

  • “Generally, I roast covered at 350 F for about 15 minutes per pound for an unstuffed bird,” says Covino. “The USDA recommends taking it out at 165 F. However, I take mine out at 160 F, and I find that ‘carry-over cooking’ takes it the rest of the way, and you’ll have a much juicer bird.”
  • Of course, take all the proper precautions. Emphasizes Covino, “Make sure you have a calibrated thermometer and check the temperature deep in the thickest part, the thigh.”

Skip the Water

Making sure your turkey is moist and flavorful is key, but many people find themselves basting with water. Spoiler alert: Chefs do not love this.

  • Chef Michael DeLone of New Jersey’s Italian restaurant Nunzio by Chef Michael DeLone suggests staying far, far away from water. “Use any liquid other than water to baste, make gravy or incorporate into vegetable purees,” pleads DeLone. “One of the first things I learned as a chef is common sense, but water dilutes. Stock of any form, white wine, even orange juice, are my go-to’s. It makes all the difference, and once you do it, you will never use water again.”
  • Chef Chris Martin, of the genius Savor the Passion, has an even easier solution to flavorful basting. “Soak a chunk of cheesecloth in melted ghee and let the excess drain off briefly before draping over your turkey,” says Martin. “This will act as your baster so you don’t have to think about the turkey anymore.”

Take Allergies and Sensitivities Seriously

Robert Lowdon/Getty Images

Most of us remember to break out a food thermometer at the appropriate time and keep raw meat away from other foods. But if you don’t have food allergies or sensitivities, you may overlook the fact your guests could have them. So, here’s your reminder to do your due diligence.

  • “Consider gut-friendly ingredient swaps, especially if you’re inviting guests over,” says Brian Nagele, CEO of Restaurant Clicks and former owner of Kings Oak restaurant in Philadelphia. “One in 10 Americans suffer from some form of food sensitivity, whether from gluten, eggs, dairy, or the like. It’s easy to bypass these conditions if you’re catering for your household — after all, you have a good idea of your family’s health. However, the dynamic changes when you’re inviting people over for dinner. You may want to ask them if they have any sensitivities in advance … the holidays are about bringing people together safely. Catering to your guests’ needs is just another way of showing them that you care.”
  • Fortunately, there are easy swaps for most (but not all) foods. “If dairy is off the table, consider swapping it for coconut or almond milk. If gluten is an issue, you might be able to fair out with oat flour instead of wheat. The same goes for allergies. Peanuts are a common culprit in this area. And, chances are, other nuts might be manufactured in a facility that also processes peanuts. So there’s no clear-cut swap for this one.”

Go Overboard

It’s easy to stick to the basics and do things you’ve always done or how your family likes them best. McAlister’s Executive Chef, Courtney Bufford, suggests doing the exact opposite. Go big! How?

  • “Brine, inject, stuff (with onion, garlic, fruit, and herbs), and rub your turkey for ultimate flavor.”
  • “Freeze and save your ham bone for your NYE black-eyed peas.”
  • “No store-bought gravy! Brown in a skillet or roast the giblets from your turkey and use onion, garlic, carrots, celery, and fresh herbs to season your gravy. Put in all the things that add flavor, simmer for at least 45 min, and strain for a super flavorful gravy.”
  • “Consider some different cheeses for your mac and cheese. All cheese tastes and melts differently and adds something different to your dish. I like to use a blend of sharp cheddar, mozzarella, gruyere, and gouda.”

Get Guests Involved

Did you know Modern Family‘s Jesse Tyler Ferguson is not only an actor but also a dad and the writer of an amazing cookbook? His advice is literally the best — especially when it comes to looping guests in to take a little pressure off of you.

  • “Let your guests be their own bartenders by setting up a charcuterie board of garnishes and syrups near the punch bowl so they can mix and match and have fun reinventing the night’s signature sip! Ingredients and garnishes like coffee beans, chocolate flakes, and cinnamon powder are always hits at my espresso martini bar with Absolut and Kahlúa!”
  • “Have your guests bring their own to-go containers to help tackle leftovers! That way, everyone gets to leave with a goodie bag of treats, and you’re not stuck with the extras for days.”

Use Compound Butter On Everything

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Flavored butter, often called compound butter, is a game changer. Keeping some in your kitchen all year long is a solid idea, but they’re particularly beneficial during the holidays.

  • “One way to make holiday feasts more memorable is to prepare a variety of compound butters ahead of time,” says Milo Cruz, CMO of Legend Cookware, food blogger, and former chef. “Compound butters are great because they’re versatile, easy to prepare, and can make for quick appetizers if you’re in a pinch. They also add that special touch that lets your loved ones know you went the extra mile for them.”
  • Not sure where to start? Cruz has some go-to ideas: “A few compound butter combinations I recommend include garlic with dill, smoked paprika with black pepper, and fresh tomatoes with roasted mushrooms. You can serve these with warm bread to kickstart a wonderful meal, place them on meats to add more flavor and depth, or even use them as the basis of a sauce.”
  • According to Koralee Bruno, celebrity chef, compound butter can make a holiday menu favorite even better. “One of the best tricks to having flavorful mashed potatoes is infusing the butter with thyme, rosemary, garlic, salt, and pepper,” shares Bruno. “This has been a game changer to this holiday side dish.”

Mix Traditional Favorites With Trendy Options

You don’t have to make every main dish and side the same every year simply because that’s how your family always does it.

  • “Trendy alternatives to [classic holiday] dishes are always great options to play off of traditional foods,” says Chopped champion Brian Jupiter, the executive chef of both Frontier Chicago & Ina Mae Tavern. “Instead of mashed potatoes, try roasting fingerling potatoes with thyme and rosemary. The sweet creaminess of the fingerlings paired with roasted herbs is intoxicating and definitely a winner on the table.”
  • “I have also found that the best way to find easy sides to make is to go to the farmer’s market and grab any large squash,” adds Jupiter. “Roast the squash and top it with candied pecans and goat cheese for a lighter alternative to the traditional sweet potatoes.”
  • And if you’re into salads on your holiday table? Suggests Jupiter, “Opt for a light kale salad with dates, Castelvetrano olives, shaved radish, and a simple shallot vinaigrette.”

Prepare Properly

Worried you might run out of your favorite holiday menu items? A little upfront research can save you the frustration of trying to find an open grocery store for a last-minute run.

  • “Oftentimes, I hear of the two most important holiday staples running out: turkey and pumpkin pie,” says Good Cook chef Anthony Serrano. “As a general rule, one 9-inch pie is normally enough to feed 6-8 guests. Of course, that depends on the thickness and richness of the pie.”
  • Worried you’re going to choose the wrong drinks. Serrano is coming in clutch yet again. “A pinot noir or chardonnay will complement a holiday dinner perfectly,” he suggests. “Apple cider makes an excellent choice as a non-alcoholic option.”

A Final Word of Advice

One of the great things about the holidays is that you get a do-over every year. When the turkey takes longer than expected, the potatoes turn out soupy, and no one is impressed with that new spin on corn, just breathe.

Starting the day after your holiday, you have 364 days to regroup, fiddle with your recipes, and prepare to try again. While it’s fun to take on new and interesting recipes as a surprise to the whole family, new recipes require practice, even for the most seasoned chefs. If you didn’t nail that new side right out of the gate, don’t give up.

And whatever you do, don’t give back holiday duties to your MIL in defeat. Just, as they say, “try, try, again.”