Giada De Laurentiis' Top Tip For Making The Best Home-Cooked Meal

Fast food has its place, but home-cooked meals are special and should be intentional in every facet. From the ingredients that go into a dish to the time and love that it takes to prepare them, there's a real commitment, and Giada De Laurentiis agrees. When asked by Barron's about her best tip for making a home-cooked meal, De Laurentiis stated, "Use the best ingredients you can find." What exactly does that mean? The ingredients don't need to be complicated; however, they do need to be quality, and while that can be a subjective term, it does mean saying no to processed foods full of salt, sugar, and things you probably can't pronounce. 

For example, when De Laurentiis stocks up on some of her favorite pantry staples for her own home-cooked meals, the Food Network star chooses items like her Giadzy Ligurian olive oil and dried pasta. However, not all dried pasta is created equal, and De Laurentiis suggests looking for those that do not contain additives. A box of pasta that has anything more than durum wheat semolina and water shouldn't make it into your cart. 

Other items that qualify as good ingredients for the cookbook author and queen of all things Italian include coconut sugar for baking and lemon salt for adding a pop of savor to meats. The more natural the state of an ingredient, the better its flavor will be. Quality ingredients like fresh veggies, fruits, and meats have a richer, more intense taste when you cook them, as compared to their processed versions. 

Of course, not everyone can shop like Giada De Laurentiis. A $33 bottle of olive oil may be out of your price range; however, that shouldn't stop you from living your best culinary life. For instance, one great block of quality parmesan is better than powdery, pre-grated parmesan which you should avoid buying, and fresh garlic beats jarred garlic every time. Why? Because pre-shredded cheese is coated with cellulose to keep it from clumping, and while it might not be harmful, the grated version also tends to be more expensive than a block in the long run. Plus, it doesn't melt as well as freshly grated either. Similarly, minced garlic in a jar doesn't taste like fresh garlic. It tends to have a metallic and bitter bite that only intensifies and gets worse with time. At the end of the day, fresh is best, and what you lose in convenience you gain in taste.

But quality ingredients can only go so far. It's also about the little things and extra care, attention, and thought that's added to a meal. If you are familiar with De Laurentiis' cooking tips, then you know she uses parmesan cheese rinds and carrots to give her tomato sauce flavor. She skips the salt and opts for lemon juice to punch up the taste of a dish. The bottom line: Home-cooked meals aren't about being fancy; they're about the time, effort, and ingredients you put into them.