Plus the Thanksgiving side that his family begs him to make each year.
Stringer/Getty Images
Chef and Food connection personalityMichael Symonis prepping for the winter holiday season.
This includes hisItalian Pot Roastinspired by his mothers recipe.
Photo:Stringer/Getty Images
I use the Contadina pizza sauce in it because it has some oregano and garlic notes, Symon tellsEatingWell.
It’s just one less step that they have to do.
Contadina
Is there an underrated ingredient that you think more home cooks should be using?
Contadina
And I’m in love with dried Urfa chile.
With Thanksgiving coming up, do you have a favorite Thanksgiving dish?
We’re having 32 people this year, which is kind of the norm.
It’s always somewhere between 25 and 35.
My grandfather always made corn pudding.
He gave me the recipe when I took over Thanksgiving.
It’s creamed corn, cornbread mix, butter, cream, salt and pepper.
And we put some grilled fresh corn in it and scallions.
If I don’t have it on the table, it would be a revolt, a full revolt.
It’s the least chef dish in the arsenal, and it’s my favorite.
Least favorite Thanksgiving dish?
I don’t like canned cranberry sauce.
Favorite way to eat or use up Thanksgiving leftovers?
I like using them for breakfast the next day because we usually have people staying at the house.
And Ill add eggs over them like a stuffing Benedict.
And I always make soup the next day.
For those hosting for the first time, do you have any advice?
I like to plan it to the minute.
I make a chart and I post it across my social media almost every year.
That way, you really set yourself up for success.
Any food hot takes?
Any ingredients that you would never cook with?
I’m allergic to raspberries, so I never cook with those.
