Skip to main content

Chef Andrew Carmellini Tells You How To Make Restaurant-Caliber Dishes At Home

With many restaurant dining rooms still shuttered throughout the United States, food lovers are eagerly seeking out ways to get their hands on chef-caliber meals, even if their only options involve rolling up their sleeves and becoming good friends with their home kitchen appliances. If this sounds like a familiar situation, then you’ll be glad to know that we’ve rounded up a few useful tips on how to upgrade your home-cooked eats, all courtesy of a critically acclaimed toque: Chef Andrew Carmellini, whose celebrated restaurants include Locanda Verde, The Dutch, Lafayette, and Little Park in New York City, Rye Street Tavern in Baltimore, and San Morello in Detroit.

Don’t underestimate the value of high-quality ingredients.

When asked for the number-one piece of advice he’d offer to home cooks looking to up their games, Carmellini had an immediate response: “It’s cliché, but spend the time and a little more money on the best ingredients. You don’t have to do much to make you [feel like] like a star [in the kitchen] if you’re using high-quality products. Things like authentic prosciutti (I like Prosciutto di San Daniele and Prosciutto di Parma) can elevate a salad or pasta dish instantly.”

Image used with permission by copyright holder

Consider buying directly from restaurant suppliers.

One intriguing side effect of rampant restaurant closures is the fact that some meat and produce suppliers, who traditionally only sold their wares to restaurant kitchens, are now willing to directly sell to individuals. Carmellini views this development as a positive for home cooks, telling us that “in most cases, restaurant suppliers will have better inventory than retail [stores]. If you’re buying fresh cheese and produce, [going through a supplier] is usually better.”

Recommended Videos

Farmers’ markets are great shopping destinations — as long as you’re willing to do your due diligence. 

Farmers’ markets get a lot of credit for featuring carefully sourced local produce, cheese, and meat, and it’s mostly well-deserved. That said, Carmellini recommends doing a bit of research about your market vendors to ensure that you’re getting the freshest possible products: “Farmers’ markets are always a smart move, but be aware of the policies of your local market. Sometimes, I see farm stands that sell produce that they don’t grow or that come from other parts of the country. Right now, from the end of August through October, is the best time of the year to cook. [Keep an eye out for] stone fruit, tomatoes, beans, and lots of veggies.”

Keep these two secret weapons in your fridge and cabinet.

According to Carmellini, he always keeps two very specific ingredients on-hand for home cooking purposes: “Dried Italian oregano on the branch and Grana Padano cheese. You can find the oregano at any good Italian food store. They dry it in the sun, and it smells so floral and strong. Grana is my go-to everyday cheese when cooking Italian food. Finish a pasta with it or grate it over salads.”

If you’re seeking an easier-than-it-looks Italian recipe that’s ideal for the late summer season, try Carmellini’s Insalata di Rucola with Prosciutto di San Daniele, Grana Padano & Winter Pears.

Insalata di Rucola with Prosciutto di San Daniele, Grana Padano & Winter Pears.

Image used with permission by copyright holder

Ingredients:

For the salad:

  • 1/3 lb baby arugula
  • 1 large fennel bulb, sliced thin
  • 3 celery stalks, sliced thin on the bias
  • 2 tbsp grated Grana Padano
  • 2 ripe winter pears, sliced thin
  • 12 slices Prosciutto di San Daniele, sliced thin

For the dressing:

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tsp sugar
  • Salt, to taste
  • Coarse-ground black pepper, to taste
  • Dried oregano, to taste

Method:

  1. Combine the arugula, fennel, and celery in a large bowl and sprinkle the Grana Padano over the top.
  2. To make the dressing, add extra virgin olive oil, red wine vinegar, water, sugar, salt, pepper, and oregano to a small bowl and whisk until smooth.
  3. Add the dressing to the salad and toss gently to cover all of the leaves.
  4. Plate the salad in individual bowls.
  5. Arrange the sliced pears on top of the greens and the Proscuitto di San Daniele on top of the pears. Serve immediately.
Taylor Tobin
Former Digital Trends Contributor
Taylor Tobin is a freelance food, drink, and lifestyle writer based in Brooklyn. She's contributed content to publications…
Flashy Independence Day cocktails from Deep Eddy Vodka
Red, white, blue, and refreshing
Festive Deep Eddy shot.

The Fourth of July is tomorrow and if you don't have a signature cocktail in order yet, fear not. We've got two festive recipes from a vodka brand worth trying out at home. They're cold, colorful, and refreshing, meaning they're more than welcome on a long summer weekend.

Deep Eddy set us up with pair of cocktails befitting of the weekend, each with a trio of colors and flavors. In the end, you're set up with a beverage that can handle even the hottest afternoon as you try out some easy grilling recipes. And you can dress them up any way you like, adding cool straws or garnishes.
Declaration on Ice

Read more
The ultimate holiday weekend drink: Good Guys’ Frozen Fernet & Coke
Bitter, sweet, cold, and cola-driven
Amaro

Fernet is amazing stuff. The iconic Italian amaro adds a smack of bitterness and herbaceous goodness to your favorite cocktails, balancing out the drink at large and making it oh so tasty. And the liquid goes especially well with Coke, preferably frozen.

In the spirit of summer, we reached out to Good Guys in NYC for an optimal hot-weather cocktail. You know, the one that's the equivalent of playing in front of a gushing fire hydrant in New York City on a sweltering day. And I believe we have the drink.

Read more
Looking for a perfect sear on your steak? This surprising pantry item is the secret
The secret is already in your pantry
Grilled juicy marinated angus beef flank steak on wooden board. Finished juicy medium rare meat is resting before it is cut and sliced.

We already know that there are countless ways to cook a great steak. Whether you prefer the grill, a good old-fashioned cast-iron pan, or your beloved broiler, if you know what you're doing, you'll end up with a delicious meal. But if you've ever felt like your steak could use a bit more in the way of a perfectly crisp, deeply golden, ultra-crispy crust, the answer is probably already sitting in your pantry right now: cornstarch.

Why it works

Read more