Knife Drop: Creative Recipes Anyone Can Cook

Product Information

Thiessen: Yeah. Well, it's where it started for me too. It was all the women — they were always in the kitchen, and I wanted to be with all the cool women in my family cooking.

Admittedly, some of the recipes live up to that promise a bit better than others. To be sure, there are several recipes in here that look just as impressive as anything you might find in a Michelin-starred restaurant, but with relatively simple ingredients and techniques accessible to home chefs. But there are also a couple that don’t quite hit that “impressive” mark or which might be a bit more intimidating to the home cook. Thiessen: I have a good question for you. If you could cook for anybody, who would it be that you haven't cooked for yet? I know you've cooked for a lot of celebrities and stuff. Tuna Melt- The tuna was runny from too much mayo and pink from so much paprika. Also it called for sharp cheddar but the cheese in the picture was white. The finished product was super bland. I am the type of person that will get a cookbook from the library, find 2-3 recipes I like but will never make and then return it. I’m also a person that can’t cook unless I’m following a recipe. Thiessen: I know you're a man, and it's hard to understand that. But every woman would understand if they've had a child.Place the sheet in the oven and bake for about 12 minutes or until the sugar has started to caramelize. Flip the bacon, brush with the remaining maple syrup, and sprinkle with the remaining brown sugar. Bake for 12 to 15 minutes more, depending on your desired crispness. DiGiovanni: You should look into it. It's actually currently held by someone — I live in Boston; it's held by someone from Massachusetts — but you might be able to — DiGiovanni: Well, I was going to tell you — you have a lot of cookbooks in your house. They have a record for most cookbooks. DiGiovanni: Mine would often be dinner — cooking dinner or making the meals, which everyone was very happy about. Eventually, most people in my family caught on to the fact that it didn't feel like a chore for me, and then I would get looped into the garbage and looped into cleaning the dog's bed out and that kind of thing, but that was great for a while. I got away with that being my chore.

DiGiovanni: Stuff like that is fun. Those are one of the things that for me, for a long time, would go bad all the time, and I would throw out these old, wilted dill or parsley or cilantro, whatever it was. DiGiovanni: That is such a funny thing to say as my food fail, but that was probably my latest food fail. DiGiovanni: Absolutely. My mom certainly could use a crash course — she'd be upset to hear this — on how to treat your leftovers well. My dad, too, makes a lot of jokes about the leftovers we had growing up, but at the same time, it's one of those things that made me appreciate food every time we had it. Now, that makes me so conscious about all this stuff. DiGiovanni: If I could cook for anybody, I'd probably cook for my grandmother. I'd probably cook for my dad's mom.DiGiovanni: The things that I do with food now are so all over the place. I'm sure the same for you — it's been funny ... [a] kind of all-over-the-place path. DiGiovanni: It's interesting, because in a way, it's different now, right? The most recent one was probably [when] we had set up this huge project. We tried to do the Guinness World Record for the biggest dumpling. Since the show, Ramsay has become a mentor to DiGiovanni, sharing the screen with him for cooking videos on social media and even penned the foreword of his new book. DiGiovanni: She never got to see my love for food. I was too young at that time, and I think she'd like that. DiGiovanni: The dough melted off the dumpling. It was horrible. We tried to make this big contraption with a big box that was a steamer, and it was going to be a 50- to 75-pound dumpling, and then it melted.