Theres one ingredient hes always running out of, and he calls it the cure-all for home cooking.
He was a busy bee with restaurants, TV appearances and recipe development on the brain.
EatingWell: What sets this new cookbook apart from your others?
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EatingWell: Do you have any tips for people who want to reduce their cooking time?
DiSpirito:What people usually call processed foods, I think of as compound ingredients.
I think I have about 20 of them in the beginning of my book.
A lot of those are condiments.
That, plus one protein, is a dish!
Tricks like that are very helpful.
I also take advantage of all the precut stuff.
Theyre fantastic and come in little tiny cups.
Ive got cilantro and basil in my fridge right now.
Ive seen chopped onions, peppers and cocktail cucumbers that dont need cutting or peeling.
EatingWell: What are the top pantry staples you always have on hand?
DiSpirito:Im looking through my fridge …have I talked about Parmigiano Reggiano too much?
Thats definitely one of them.
Fresh mozzarella like the Belgioioso made in the States is relatively affordable and its delicious on everything.
It melts easily, but it’s not too watery.
It’s not sitting in a gallon of buffalo milk remnants.
I feel like peeling garlic iscookus interruptus, you know?
Its a whole different kind of mindset.
Dijon mustard is one of the unsung heroes of the kitchen.
I think in France they really still appreciate it, but in America we forget about it occasionally.
Worcestershire sauce is another great flavor detonator.
One that I got from some of my new friends from TikTok is chicken bullion powder.
Don’t make stock with it.
Just use it like salt and pepper as a seasoning.
EatingWell: Whats an underrated ingredient you wish people would cook with more often?
DiSpirito:I think yuzu-flavored soy or lemon-flavored soy is the cure-all.
you’re able to put that on anything, and it’s delicious.
I’m always running out of it.
EatingWell: Whats your favorite comfort meal?
DiSpirito:The best comfort meal ever invented is pasta with Parmesan and butter.
That’s still my favorite.
There’s a recipe in the book for fettuccine alfredo.
Then, pile the fresh Parmigiano Reggiano on top of that and mix until it’s melted.
That’s like one of the best feelings a person can feel on planet Earth.
you’re free to’t argue with how good it is.
EatingWell: What does eating well mean to you?
That’s like the ultimate version of eating well, when you might do that over and over.
If you’re being too strict, you’re going to be a neurotic mess.
You really have to find that middle groundthe fine balance.
It is a difficult one to find, and it can take years.
