Five Tyler Florence Recipes Any Millennial Can Manage

Tyler Florence recently shared a few tips to help millennials cook for themselves. According to Florence, making fresh, delicious food doesn’t have to be difficult, time consuming, or expensive. Here are five recipes he thinks any 20-something should know.

Florence suggests equal parts of three different ground meats, beef, veal, and pork. Carrots, celery, onions, garlic, rosemary, and sage, pulsed in a food processor. Sauté the veggies in a large pot with some olive oil til soft, then add the ground meats, stir, and add chopped tomatoes, red wine, and milk. Florence suggests letting the sauce cook down for several hours, but once it’s done, it can even be frozen, so you have sauce at a moments notice.

Classic vinaigrette is super easy. Three parts olive oil to one part vinegar, a touch of mustard, minced shallot, and fresh herbs. Whisk together and store in the fridge.

An easy last minute meal, Florence uses, “two cups flour, three eggs, two cups of buttermilk, a teaspoon of baking soda, a tablespoon of baking powder, a third of a cup of sugar, vanilla, a pinch of salt, and either lemon zest or orange zest.”

“I think roasted chicken is super important. There are a lot of different methods on how to do that, but my favorite is the low and slow technique. So you want to set the moisture and the fat and think about the skin on the outside of that. Sage, rosemary, garlic, and salt and pepper: chop it up and make a smear. Rub it all over the inside and outside of the chicken. Cook it at 200°F for two hours, and then crank the oven up to 400°F and let the skin get nice and crispy. It’s a fantastic cooking technique. It should read about 155°F at the joint with a thermometer.”

For the best mashed potatoes? Florence suggests cooking them in the cream and butter, so you don’t discard all of the amazing potato flavor. He also likes to add garlic, and sage or rosemary. After the potatoes are cooked, reserve the cooking cream, and use it to stir back into the potatoes as you mash them.