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| Rachael Ray has earned a seat at the table as one of the biggest household names when it comes to cooking. With decades spent working in the kitchen under her apron (read: belt), she’s a best-selling author of several cookbooks, TV personality, and master at the craft of whipping up easy, delicious, and quick-prep meals.
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| Gather round the virtual table, friends. Ray’s spilling the tea on her favorite cooking hacks, Thanksgiving dishes, and more food-related nuggets of wisdom below. |
| Q: |
Rachael, what’s on your Thanksgiving menu this year?
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| A: We’re creatures of habit when it comes to Thanksgiving. We always do two smaller 10-pound birds rather than wait all day for a massive one. Sleep in! |
| We usually do some sort of bacon and Brussels sprouts dish, mashed potatoes, cranberry sauce, and my sister Maria always makes dessert. We don’t go too crazy. |
| Now if you want to talk about leftovers, we’ll save that for another day. |
| Q: |
What are some of your favorite cooking hacks? |
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| A: I just like to play and have fun. I love finding other ways to use things you already own. I don’t make a ton of waffles, but I use waffle irons to make brownies, focaccia, and corn dogs. Put cherry tomatoes between two plates, and slice them. I try to come up with new ones all the time. |
| Q: |
What advice would you give budding chefs who want to get better at pairing flavors? |
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| A: Be inquisitive. Every time you’re at a restaurant and taste something you love, ask what’s in it. If you discover something you like, go buy those ingredients and research recipes that use them. It’ll start steering you in where to go with your pantry. |
| Read, and educate, and buy for what you like. Don’t just look at a picture and say, “That’s pretty, I’ll try that.” |
| Dry spices should be rotating all the time, away from heat. Buy your spices online and rotate them out every 6 months. The dates are listed on the bottom. Rotate, rotate, rotate. |
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| Q: |
What have you learned from your decades spent in the food industry?
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| A: As long as you love to eat and love to cook, you can always have a job. I’m so lucky to be a woman in her 50s and still considered relevant and to have so many opportunities. The only time in my life I felt limited, I put those limits on myself.
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| I think no matter what you do in this industry, one way or another, it has to be what you’re passionate about. It can’t be about you or your bank account. It’s about serving other people. How are you helping others? Were you of service with your life that day?
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| Q: |
What’s the No. 1 piece of advice you have for home cooks? |
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| A: I appreciate there are people with special diets or health concerns, but in general, eat a lot of colors, and just go cook. I don’t feel when you’re cooking that you should measure. Add or subtract anything you want. It’s your dish. |
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