I tried 67 celebrity-chef recipes in 2021.Paige Bennett; Dimitrios Kambouris/Getty Images for Discovery; Evan Agostini/Invision/AP Along the way, I also picked up many tips and tricks to use in my own cooking and baking. Brining potatoes adds flavor, mustard can elevate pasta sauce, and microwaved eggs can be good. […]
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Along the way, I also picked up many tips and tricks to use in my own cooking and baking.
Brining potatoes adds flavor, mustard can elevate pasta sauce, and microwaved eggs can be good.
Making pie crust in a food processor is my new favorite technique.
I made several pies this year, including some delicious apple and pecan varieties.
Making pie crust has always been my weakness, and I typically go for store-bought. But thanks to Ina Garten, I now feel confident making my own.
I tested Garten's pecan-pie recipe, and although the filling was good, the crust is what really impressed me. It was buttery and flaky like any great pie crust should be.
The most impressive part is that the crust is easily made entirely in a food processor — no need to use pastry cutters or knead by hand.
I won't buy store-bought crust again.
Brining spuds makes for a more flavorful baked potato.
Baked potatoes are hard to mess up, but there are ways to turn this basic meal or side into something really impressive — enter Guy Fieri's brining tip for flavorful spuds.
Soaking potatoes in salty water for several hours requires some patience, but these are worth the wait. The result is a potato with a super soft interior and an extra crispy exterior.
Fieri also coats the exterior in a mixture of salts, making for great textures and a lot more flavor than a basic baked potato.
Pureed cauliflower can be a great substitute for cream.
I love creamy pasta sauces, but I'm also not against adding some more nutrients to a dish with hidden veggies.
Cauliflower, which is high in vitamin C and folate, is an undetectable cream replacement in Katie Lee Biegel's recipe for fettuccine Alfredo.
The dish takes less than 45 minutes to make, and I was surprised at how flavorful the sauce was despite skipping the cream and going light on the Parmesan cheese. I'm not normally a fan of cauliflower, so I was really impressed that I couldn't taste it at all.
