Must-Have Pantry Ingredients That Can Transform Any Dish Into A Gourmet Meal
After whipping up the same bland meals day in and day out, most people opt for a change. Yet no matter how many episodes of Chopped we've watched, most of us still don't have a clue when it comes to taking our cooking skills to the next level. But instead of spending a fortune on pricey proteins and expensive additives, the key to elevated cuisine may already be right in your pantry. According to these famous chefs, all it takes is a few simple ingredients to transform a weekday dinner into a gourmet meal.
1. Hot Sauce
Spicy foods have become incredibly popular throughout the US, which is why for chef Kevan Vetter, hot sauce is a must. "Heat and flavor is a great way to add excitement to your everyday repertoire of meals," says Vetter. The best part about this pantry ingredient is that you can add it to just about everything — or just drink it straight from the bottle if you're really crazy about spice!
2. Honey
If spice isn't your thing, then try something sweet — like honey! Chef Aaron Bedard loves honey as a healthy alternative to sugar and says it makes a great sweetener for any meal. "Honey can be used as a vinaigrettes alternative or glaze for meats like pork or ham ... [and] is also delicious as a drizzle on top of any fruit," says chef Bedard.
3. Almond Butter
Unless you have a nut allergy, there's no reason why you shouldn't have almond butter in your pantry. Not only is this nut butter a great protein option for vegans, but it also works as an excellent flavor enhancer. "I love the nutty, savory flavor of almond butter and use it in a ton of different ways," says chef Vetter.
4. Coconut Milk
Vegans seem to have the right idea, because here we are again with another "nut" ingredient. Coconut milk is not only refreshing to drink, but it's also ideal for a number of different recipes. "Use for breakfast smoothies with frozen fruit. Make a quick lunchtime soup by simmering with Thai red curry paste or curry powder, fresh or frozen veggies and some cut, leftover chicken," chef Vetter suggests.
