The Beginner’s Kitchen According to Marc Forgione

by in Food Network Chef, April 14th, 2014

Marc ForgioneA famed Iron Chef with multiple New York City restaurants, Marc Forgione is certainly no rookie cook, but that doesn’t mean he can’t dole out advice to those just beginning in the kitchen. Recently Marc hosted a hands-on cooking event wherein dozens of fans were tasked with manning the frying pan and making their own dinners, and while many guests were culinary novices, he guided them through the how-tos of making a successful hearty main dish. FN Dish was at this event and caught up with Marc to hear more about his take on elementary cooking, ask which go-to dish a beginner should learn and find out a few of his essential ingredients. Read on below to hear from Marc in an exclusive interview.

What’s the first dish a novice cook should learn to master?
Eggs. ‘Cause if you think about an egg, how many different ways can you cook an egg? Scrambled eggs, soft-scrambled eggs, hard-scrambled eggs, over easy, sunny-side up, soft-boiled, soft-poached, hard-boiled. It’s something that everybody has in their fridge all the time, and it’s almost like culinary school right in your refrigerator. Challenge yourself. When you figure out how to make the perfect sunny-side up, figure out how to make the perfect over easy.

What are a few essential ingredients that should always be on hand?
I always have extra virgin olive oil. I think it adds a little bit, whether to the beginning or a salad dressing or to finish something. Big, flaky sea salt, such as Maldon or fleur de sel or something like that. Sriracha. Feta cheese.

Related Reading:

One-on-One with Marc Forgione

Marc Forgione Looks Back on Three Years as an Iron Chef

Photos: Inside Marc Forgione’s American Cut Restaurant

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Comments (1)

  1. Jeanann Pace says:

    need receipe for cornbread topping

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