Tyler's Best Cooking Tips
When it comes to cooking, Tyler believes that classic and simple never go out of style as he explored in-depth in the show Tyler's Ultimate. His timeless tips for cooking work whether you are throwing a party for 20 or cooking a healthy weeknight meal for your family.
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Keep it simple.
Tyler’s move to California inspired him to start cooking more simply. He is a fan of letting the “pure clean flavors from the best ingredients” shine. “What you’re cooking tastes like what it’s supposed to taste like and delivers flavor at the highest level,” says Tyler.
Cooking at home is good for your wallet and your family.
"Spend quality time teaching your children an important life skill by cooking for your family at home,” advises Tyler. If you teach your kids the basics “your kids will learn that pizza doesn’t come from a pizza tree, it’s actually a cooking technique." Introduce your kids to the art of pizza with Tyler's Margherita Pizza Recipe.
Get the Recipe: Margherita Pizza
When entertaining, have something set up and ready to go.
A great antipasto platter is easy and “it breaks the ice,” says Tyler. “It gets everybody right into the party.” Also, “it doesn’t take anything fancy, it’s all about the technique.” You get a little of everything: salty, sweet and savory.
Get the Recipe: Antipasto Platter
Add something fresh.
Toss fresh arugula over pizza or add a squeeze of fresh lemon. Tyler adds a lot of fresh herbs to his recipes. If your dish includes fennel, add the fennel fronds as well “don’t throw this out, all this stuff has great flavor,” suggests Tyler.
Get the Recipe: Bacon, Potato, Rosemary and Fontina Pizza
Think outside the box.
Experiment with your leafy greens. Tyler serves Creamed Swiss Chard instead of spinach alongside a perfectly seared steak.
Get the Recipe: Pan Roasted Cowboy Ribeye with Creamed Swiss Chard
Build layers of flavor and texture.
Use herbed panko bread crumbs or garnish dishes with crispy fried herbs. “I’m big into texture,” says Tyler. Add a browned herbed panko bread crumb topping steaks and chicken. Smash up herbs and oil in a mortar and pestle to release more flavor and add the oil to the panko. Tyler calls the mortar and pestle a “flavor weapon.”
Get the Recipe: Baked Lobster with Garlic Butter Panko
Don’t crowd your pan or your food will steam and not brown.
If you don’t have enough space, brown in batches. “Color equals flavor,” says Tyler.
Get the Recipe: Crispy Baked Rosemary-Garlic Chicken Legs
Don’t fear the whole fish.
"Cooking a whole fish is not as scary as might think," says Tyler. "You get so much more flavor because you are roasting the dish in one whole piece."
Get the Recipe: Roasted Branzino with Green Olive Couscous