17 Celebrity Chefs on What They Can't Wait to Cook Up This Year
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Gina Neely
Cohost of Food Network's Down Home with the Neelys and co-owner of Neely's Bar-B-Que in Memphis and Nashville
I want to cook my vegetables just enough—not overcook all the nutrients out of them. Instead of boiling them forever, I'll roast, blanch, or steam. For example, I'll roast a combination of sweet potatoes, parsnips, and potatoes, or broccoli and cherry tomatoes.
Cristina Ferrare
Host of Cristina's Big Bowl of Love, premiering this month on OWN
I'm very volatile, a stereotypical Italian, and sometimes I act without thinking—that's definitely true with food. This year I want to stop and rethink basic actions, like inhaling a pizza just because I'm hungry. Instead, I'll have a big Caesar salad first to fill me up. Then I'll have my slice of pizza and be able to stop at that.
Get Cristina Ferrare's recipe for Caesar Salad
Guy Fieri
Host of Food Network's Ultimate Recipe Showdown, Guy's Big Bite, and Diners, Drive-ins and Dives
In years past, I've tried revisiting a food I think I don't I like—recently it was Brussels sprouts, and before that, asparagus. Now I'm going to give tripe another shot. I want to keep my mind open because I have kids, and I want them to try everything.
Michael Pollan
Sustainable-food advocate and author of The Omnivore's Dilemma
So often we get in recipe ruts, making the same thing over and over. I have all these new cookbooks lying around that I rarely, if ever, use. This year I want to make a new dish every week. Just go to the shelf, open a book, and make one thing I've never had before. One book I'm excited about exploring is Heart of the Artichoke, by David Tanis—I'll make his pork scaloppine with zucchini fritters.
Get recipes for the Pork Scaloppine and Zucchini Fritters Michael Pollan's so excited about.
Cohost of Food Network's Down Home with the Neelys and co-owner of Neely's Bar-B-Que in Memphis and Nashville
I want to cook my vegetables just enough—not overcook all the nutrients out of them. Instead of boiling them forever, I'll roast, blanch, or steam. For example, I'll roast a combination of sweet potatoes, parsnips, and potatoes, or broccoli and cherry tomatoes.
Cristina Ferrare
Host of Cristina's Big Bowl of Love, premiering this month on OWN
I'm very volatile, a stereotypical Italian, and sometimes I act without thinking—that's definitely true with food. This year I want to stop and rethink basic actions, like inhaling a pizza just because I'm hungry. Instead, I'll have a big Caesar salad first to fill me up. Then I'll have my slice of pizza and be able to stop at that.
Get Cristina Ferrare's recipe for Caesar Salad
Guy Fieri
Host of Food Network's Ultimate Recipe Showdown, Guy's Big Bite, and Diners, Drive-ins and Dives
In years past, I've tried revisiting a food I think I don't I like—recently it was Brussels sprouts, and before that, asparagus. Now I'm going to give tripe another shot. I want to keep my mind open because I have kids, and I want them to try everything.
Michael Pollan
Sustainable-food advocate and author of The Omnivore's Dilemma
So often we get in recipe ruts, making the same thing over and over. I have all these new cookbooks lying around that I rarely, if ever, use. This year I want to make a new dish every week. Just go to the shelf, open a book, and make one thing I've never had before. One book I'm excited about exploring is Heart of the Artichoke, by David Tanis—I'll make his pork scaloppine with zucchini fritters.
Get recipes for the Pork Scaloppine and Zucchini Fritters Michael Pollan's so excited about.
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