Good Lifestyle

That you always be at home because you wait for thecoronavirus vaccine Or you simply cook at home to save money, knowing how to prepare some basic dishes in the kitchen is always a good skill to have. And if you work at home for a predictable future, it's the perfect opportunity to experiment with newreceipts, Put your favorites tried and true, and even have a virtual dinner with friends.

We talked to chefs to get their favorite cooking hacks to keep you happy and well fed during the pandemic and beyond. They shared their expert advice to cook at home for long extendings and make it fun!

And for more, do not miss these15 classical American desserts that are no longer made.

"Sweet potatoes are always available at the store and can live in your wardrobe for two weeks," says Oren Zroya, creator ofRadical saucepan And a private leader for celebrities.

Stitch them into holds with olive oil, salt and pepper and sticking them to 425 degrees Fahrenheit for 20 minutes. "You get a soft and delicious snack or a dish of accompaniment to a single potato," says Zroya, noting that it's a proven tip of his own experienceGo to market during the COVID-19 crisis.

You can not get to the grocery store? Be creative with what you already have! For example, capturing thatbobbin of chickpeas It's sitting at the back of your closet. "This could be transformed into a hummic dip, a delicious curry, or a beautiful protein added to your salad," says Zroya.

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According to Zroya, tomato sauce does not need to be complicated - so there is no time as the present to make a stab. Find a tomato box and add garlic basil, fresh or dried and a touch of olive oil. "The result is as good as-maybe better than-the pot that is not on the shelf in the store right now," says Zroya.

Bryan Rhodes, Chief at619 Spirits Distillery & Tasting Room In San Diego, says an easy tip for the week is to establish a large batch of sauce then bearing, freezing and removing the appropriate amount every day to prepare a meal. For example, he suggests making a jackpot of marinara sauce and then caciful meatballs in the sauce Monday. Tuesday, you can make flat breads with sauce, cheese and vegetables. Wednesday, throw it in the dried pasta you have on the hand.

"Finally, you can add a WorcestersReshire sauce and a hot sauce and a vodka and make a melee of the Mary," says Rhodes. Sign up!

Lift your hand if you have random beans boxes at the back of your closet. Well, it's the perfect time to put them to good use.

"Remember to turn them into a delicious dip or even put them over the rice," says Zroya. It's common for cans sit when they could be transformed into something delicious - and they easily addprotein to any dish.

Dave Anderson, Executive Chief ofExceptional foodsHe has three teenagers who avoid remnants at all costs. He found a way to please remnants and tasty.

"For example, one night we will have a simple meal of black beans, basmati brown rice and some sprinkled vegetables (jumped from unemployed black and roasted carrots, for example). Simple, tasty, nutritious," says Anderson . "The next day we will have burritos or tacos - the black beans are refracted, the rice becomes Spanish rice, the vegetables come as they are, and we will prepare salsa and guacamole."

But this is not the only option, the same remains, you can also make homemade vegetable burgers, soup or stew, or scrambling Ranchero tofu. "The pleasure is to challenge yourself to be creative with the remains because the possibilities are really endless," explains Anderson. "We will voluntarily bring large prizes on the first night so that it remains a lot on the left for some extra meals. This can be a real saver in the kitchen!"

Ian rough, regional leader forCameron Mitchell Restaurants, also recommends thinking in the long run and make a few dishes to last. For example, something you can do, then use for days to come when you need a fast meal is a large pot of tomato soup. "Add some grilled cheese sandwiches and you have a meal in no time," he says.

Another favorite "long-term" dish in its household is Veggie Chile, that the family eats with corn chips and a fresh lawyer.

RELATED: The easy way to make comfortable foods healthier.

Chief Marcus Mooney ofSutton healthy In Seattle recommends starting with one of your favorite recipes and simply exchanging an item to give it a new taste, in the healthier and save money.

"For example, if you have a favorite Chile recipe, see how to usechopped turkey in the place ofGround beef Gives your recipe healthier and cheaper, "says Mooney.

"A variety of spices is essential," says Collin Rate, ChiefPizza Pitfire in Los Angeles. "Herbs and spices are a crucial aspect of any pantry and shelf life for most will last a long time." Just a pinch of spices can add an exceptional flavor and an element of surprise on your plate.

To be at home is the perfect time to raise your snack game with a new feeling atmosphere that pairs perfectly with a relaxing and refreshing filmcocktail. "At the same time, I can not wait to make my spicy truffle popcorn," says Lisa Dahl, executive head and owner ofDahl Restaurant Group.

Dahl provided us with its favorite recipe: first cover the bottom of a deep saucepan with a lid well adapted with Evoo and kernels out of the package. When the nuclei starts to pop, do it in the old way and shake, shake, shake until they are all jumped.

While the popcorn is still hot, put it in a large mixing bowl that is large enough to launch and add butter, light truffle salt and ai amarillo spice to give it an exotic taste.

"Here's the fun part - You can add spices you want to do it yours," says Dahl. "From Chile Pepper and Thyme to Cayenne Pepper and Coriander, you can really use these extra spices in your spice holder with it and make it different each time."

Michael Ollier, principal leader of the company at theCertified Angus Beef Brand, shared that its very first cooking rule should always use the FIFO method: first in first out.

"Rotate your perishable and always use older items in order not to lose any of your perishable objects," says Ollier. "It's a good idea to do it with meat that you currently have in the freezer. "

"Larger cuts, like roasts, are superb to" cook once, eat twice "meal", says Ollier. For example, you can make an easyPot roast using a mandrel roast and can tear out beef and dosandwiches, tacos, or evenomelets. The keeper steak can be sliced ​​and used forsteak salad.

"If you bought large packets of chopped beef, you can use a game to doMeatballs, use them for dinner tonight and gele the rest for dinner another night, "says Ollier. If you prepare a lot of meatballs, convert them into dinner size portions so you can remove what you need at a later date. Use the stay of chopped beef for other dinner ideas that you can do now and freeze later, likestuffed peppers stuffed WhereCabbage rolls.

You are probably itching to go out out and fortunately, you can separate your grill or smoker without breaking social distancing guidelines. Ollier suggests making a chest, like thatTexas style smoked brisket.

Substitutions are a great theme of cooking during social distancing and Michelin-Star ChefAliya Leekongculinary director ofReysuggests exchanging healthy substitutions for everyday ingredients to help maintain your goals while cooking at home. For example, Leeekong recommends using lawado instead of Mayo; quinoa instead of oats; whole grains instead of bread or bread; And maple sugar instead of refined sugar.

Christian Frangiadis, the head of James Beard appointed chief ofSperm Restaurant in Pittsburgh, points out that being in quarantine is the perfect time to cook bread (or learn to cook bread) because you have time to follow the instructions.

Frangiadis says that making bread is not so difficult - it takes time, and most of this period has spent waiting. It's also an excellent opportunity to play with different types of bread. For example, he and other members of the SPORK team experience at home; The newest was a variation in Focaccia bread.

Meanwhile, SOO AHN, Executive Chief toBohemian band In Chicago, recommends that home cooks begin to make their own pizza dough or Empanada.

"The recipes are really easy and you will find all the ingredients of a grocery store near you," says Ahn. "At the end of the week, you are usually left with an abundance of food remains." Instead of throwing food away or freezing, AHN suggests making Creative Empanada trim or fun pizza trim.

"The other day, I made an empanada with leftovers of short ribs and risotto braised. It was absolutely delicious," says Ahn. "Do not mention, this dough takes up to five to seven days, which makes it perfect for quarantine cooking."

Chief David Santos From the UM Segredo Support Club and good stocks in New York recommends using postponement proteins - it's a practice it's a big fan of.

"For example, I will sometimes make a big pork ass, the kitchen simply with a universal seasoning like salt, pepper and herbs," says Santos. From there, you can make several different meals by adding various ingredients. For example, add your favorite barbecue sauce to some of the meat and make pork sandwiches. The next day, add Taco seasonings to make tacos and quesadillas.

"If you still have meat, you can have an incredible hatch and eggs for breakfast," says Santos. "In doing so, this way benefits from different meals instead of eating the same thing for days."

"When I'm running out of ideas for homemade meals, I think about the integration of different countries," said Derek Dupree, executive headChicago de Bernie. For example, one night, he will make a Mexican recipe and the next he will prepare something Italian or Chinese.

"You can also use this idea to mix kitchens," says Dupree. "For example, you can mix the Italian with American and make a good pizza with bbq chicken. It really allows you to get creativity and get out of a quarantine cooking rut."

Vincent Savignano, executive head at theEstancia La Jolla Resort & Spa In La Jolla, California, explains that its greatest advice is to become creative with bases such as pasta and rice dishes by turning to what is already in your pantry.

"Ingredients like tuna, chicken and legumes will support you and give you protein. In addition, they all work well with rice or pasta, "says Savignano. It also recommends using olives, peas, carrots, beets and corn for essential vitamins.

Some of Savignano's favorite pasta are the simplest that have peas and mint with olive oil, pepper and parmesan. "In terms of leftovers, noodles and rice are versatile, I like to have fun by reducing the dish in the fried rice surmounted by an egg or a saucepan. Just add an extra sauce, from the Cheese, then cooking, "he says.

Tim Hollingsworth, the winner of Netflix'sThe final table and chef and owner ofOrtium In Los Angeles, suggests making a ham for dinner. In the morning, add the leftovers to the French toast for breakfast. "This will add a tasty touch to a soft classic," says Hollingsworth.

Rough indicates that standard cheese, bacon, sour cream and chives are simply the tip of the iceberg when it comes to the baked potato. Although it is certainly a glorious combination, it recommends making an oven potato the focal point of a whole meal - and in this case, the list of garnish can become new heights.

"In my house, my two children are vegetarians," said Rough. "We always try to find ways to keep it interesting. We charged our sea salt and cooked potatoes with olive oil with butter to start, because everything is better with butter, as we Let's know. Then, add a nice mix of shredded cheese (cheddar, fontina, asiego), then tender broccoli, jumped mushrooms, caramelized onions and bacon for non-vegetarians. "

Rough adds that it was a fun activity so that his children build their own potatoes to the way they wanted them. "It's also a good way to set up tasty vegetables," he says. "Let your filling list evolve and try carbonal Brussels sprouts, spinach jumped, roasted corn and more."

Jason Arbusto, Chef and Culinary Director ofCraddock Terry Hotel on Bluff In Lynchburg, Virginia, note that there are many things you can do with eggs. "He has already said that there were 99 folds in a chef's hat to represent the 99 ways to cook an egg," he says.

Arbusto provided several examples that use basic provisions. "Do a tortilla or a Spanish omelette," he says. "Everything you need is oil, potato, onion and egg. You can do it in advance and eat hot or, as in Spain, You can serve them at the slightly jazzre room temperature with a salad. " They can also be a great lunch or snack with wine before dinner.

Arbusto also recommends attempting your hand in a quiche with eggs, vegetable remains, cheese and bacon.

"[Crêpes] are like a slightly exotic pancake," says Arbusto. "You can do them in advance and put them plastic for the next day."

The pancakes can be made soft or salty. For breakfast or a light dinner, add ham and cheese. If you have a sweet tooth, you can even calm your pancakes with jam or nutella and make a fun cake with them.

Chief Scarleth Aguilar deSiete Family Foods Recommends using the liquid that canned legumes enter (also called Aquafaba) as a replacement of eggs.

"The best to use is chickpeas," says Aguilar. "This can be used when cooking, meat making, or really at any time, you need an egg to link your ingredients. It's a great way to make your eggs last a little more long time."

Paul Klaassen, Chef and owner ofTribute In Hendersonville, North Carolina, suggests mixing your meals in the freezer with new ideas.

"Our family likes to make big lots of homemade meatballs, let them cool, then freeze them in individual layers in freezer bags," says Klaassen. "You can thaw a few at once or make a large family-style meal when you're ready."

If you are looking for a way to make vegetables longer right now, Klaassen says that root vegetables like sweet potatoes and carrots are surprisingly well and add a healthy and fast side dish to all meals.

Karen Dar Woon, personal leader in Vancouver, British Columbia, recommends taking stock of yourpantry staples-Foods that are safe to store on a cabinet shelf, such as beans and canned or dried lenses, tomatoes, tomatoes, olives and artichokes and starches like rice or pasta.

"Make sure the foods you are doing things are things you actually eat," says Dar Woon. "Then make a meal plan that includes some of these items every week. Rotate your stock and avoid reconstructing your items less than favorites. "

Have campfire cooking in your garden when time permits. Rough says that everything can be on the menu, but some of his personal recommendations are VEGGIE hot dogs, roasted zucchini and carbonized peppers for vegetarians.

"For meat eaters, try a roasted pork chop at the stamp," he says. "I like to make a nice rub of all the spices that I can gather. Coat the pork chop well after it marked a little and then wrap it in sheet." When the fire built a beautiful brilliant embers base, place the pork break in them and let it cook a little. It will form a beautiful crust without losing its juthiness and that it will only take a few minutes to spend a beautiful Sear on all sides. Finally, move the pork hatch to the grid above to finish it.

"Complete the experience of the courtyard yard back with Émores", explains right. "We like to have a contest on who can make a perfectly grilled marshmallow."

Cory Harwell, Chef and owner ofCarson cuisine In Las Vegas, says that his best tips for cooks at home are "set up", a French term that means "everything in his place".

"It refers to being prepared with all the items before starting to cook something," says Harwell. "One of the biggest cook mistakes at home is to start a recipe without having prepared it. Then they enter the middle of that and have to stop what they do to prepare another ingredient, and they end up burning or over covering what they have already started. "

"Setting up" means reading all the recipe, gather all your ingredients, get ready and wash everything, and do it all together and "in its place". Then you will not meet any unpleasant surprises while you cook.

Thomas Carrig, Chief atHilton Head Health, suggests having a box at home. "Preparing all your meals day-in and day and day while staying stuck inside, can quickly take the joy of cooking," says Carrig. "Sprinkle with cooking pleasure by organizing your own cooking challenge, a bit like those observed on television."

Carrig recommends adding a healthy boom. For example, select three or four ingredients readily available in your pantry and refrigerator and challenge someone at home. Whoever prepares the best recipe using the ingredients in the healthiest way is the winner. "Your children's kits to eat healthy by making them the judges," he says.

"Look at the ingredients of your refrigerator and your pantry and claim that you have been challenged to do something up," says Amanda Frederickson, professional cook, recipe developer and author ofSimple good food.

Be creative and even consider having different members of your family, have a different meal to see what everyone offers. "Now, more than ever, we have to not only eat what we have, but also fun," says Frederickson.

Jackie Newgent, chief, nutritionist and author ofClean and simple diabetes recipe book, suggests having theme nights. "Choose a theme, any theme," she says. "Meatless Mondays, Taco Tuesdays and pizzas are always awesome."

Newgane recommends becoming creative and going for offset themes. For example, have a "Go Fish" dinner accompanied by the card game; Thanksgiving in April (maybe with a roasted chicken or even tofurkey instead of oversized Turkey); Or a retro 70s dinner, complete with an outfit and style 70s.

"Not only has fun meals, it helps you plan your grocery shopping judiciously," Newgent said.

"Use networking software to have a dinner or cocktail date with friends," says Julie Heins, ChiefSECCO WINE BAR In Richmond, Virginia. "We are all in the same boat."

You may be tempted to try a large cooking project with many steps and details - after all, it's the perfect time to experiment and challenge. "By all means, go ahead, but be gentle with yourself if things do not go your way," says Jessica Rothacker, Chief and Co-owner ofHeirloom Café In Athens, Georgia.

If things go wrong, do not despair. "Remember that there are a lot of independent restaurants that try to meet the two ends to meet through this forty with a delivery on the edge of Curbside," said Rothaker. If your recipe does not experience the way you hope, you have a tasty backup plan - and you can always try again tomorrow.