Dan Giusti is my brother-in-law. He's the most genuine, humble and kind person I know. After watching this video I turned to my wife (his sister) and commented on how happy I was that he stays true to himself, even when on TV or giving interviews. This is exactly how he is in real life. Dan went from executive chef at the "World's Best Restaurant" to making food for kids. $600 a plate to $3 a plate. He did that because he knew that would make a bigger difference in the world. I'm proud to know him. He's also the reason we have Cento anchovies in our pantry. Side bonus to having Dan as family: I eat like a KING when he's around.
Please do more of these kinds of videos. Frozen foods, canned foods, dried foods. All the stuff that's cheap and easy to store long term. Most recipes assume you can just pop 'round to the shops whenever the urge hits to buy whatever ingredients you need, but that's not the case for a lot of people. I live in an area where the grocers are an hour's travel away, fresh vegetables are expensive, and they tend to go rotten within a few days of purchase. I still eat fresh as much as I can, but sometimes it's inconvenient and expensive. If I can learn more recipes that will let me make meals that are both healthy AND delicious from canned and frozen goods, it'd be a godsend.
I agree with you, not because I live far from fresh groceries, but because since the pandemic hit, I have tried to limit my exposure by shopping much less than I used to. These kinds of recipes let me stock up on basic ingredients and cook healthy, interesting meals that are also budget-friendly. Fantastic!
For anyone who doesnt know: Noma, the restaurant where Dan was headchef at, was ranked no.1 in the world several times. Dont let his humbleness and casualness fool you, this guy is huge
@@aby1061 its not even the 2 michelin stars that matters. There are numerous 2 stars restaurants, but only one Noma. Noma was that restaurant which singlehandedly pioneered the new Nordic cuisine
I appreciate what he said about cooking things how you prefer. I always use frozen veg for cooking. I like a big chunk of garlic. I like my pasta al dente but I don’t care how others like theirs. A real chef cooks to please the people they are serving.
I use it to boil water and to blanche small amounts of veg. Not really for cooking but It's great for some things. And this guy used to run the kitchen at Noma. That makes him a level 10 chef right of the bat.
@@liuszuling I once read an analysis of the efficiency of various cooking methods and the effect on nutrition. I think the highest were microwave and induction hob. Gas (my preferred) was really low. But I like not having hot spots or the fast heat transfer warping my pans. But the temperature limit of typical microwave cooking means you will never get any browning. It's a great sub for boiling/steaming.
I think that the microwave gets a bad rep for being something a lot of people who don't really cook use. And while that's true, tools used by experts and tools used by amateurs aren't mutually exclusive - a professional chef simply has a better understanding of which cooking technique best suits their current purposes (and has, perhaps, a stronger drive to do everything the 'right' way) so they're less likely to use a microwave. But that doesn't mean that the microwave is never the best choice.
@@Avalikia I think it is the way it is normally used. Used to reheat frozen ready meals and leftovers. And in a lot of restaurants (like a couple I worked at) Chef Mike was usually used to reheat food that did not go out on time.
This is one of the best cooking videos I've ever seen. This guy is so natural and smart on camera, great attitude, and I can actually make this great food! Give this man Epicurious tenure
@@davidwilks4123I couldn't care less whether he knows staging cues - he's wonderful and I want more of him. Gonna search his mame and see if he pops up anywhere else. What I really want is for him to have his own channel. Something like Chef John's. Simple, genuine and prolific. Delicious food we can actually make, with no pretentious nonsense.
This guy has my heart as a chef. Everyone expects people to always prep food and use the best ingredients as a michelin star chef does. He speaks to the masses and I love it!!!
“You eat pasta however you want to eat pasta “ “Those people saying garlic has to be paper thin .... nonsense “ “Anchovies 😍😍” All the tips for using frozen vegetables “Some people would say but that’s not a salad ... but it is “ I think I love this guy
Randomly today I was shown a video of Gordon Ramsey making a "thrifty breakfast meal" which involved having a litre of chicken stock from "the bones of a roast chicken" just laying about. I mean I sure am thrifty after my dang Sunday dinner for 4 people I had last night; and for lunch; apparently. But this video? This video is actually useful. I don't have a pot bigger than 1.5L; but I got anchovies in the fridge and frozen peas are cheap; and they last.
It is the whole of England with a warped perspective on the cost of food. Once tried to follow a "thrifty" recipe for Mac & Cheese on the BBC website, it called for 200g of Guyere ($12 per 100g here) and ended up costing me $10, without the Guyere. If I followed the traditional recipe like it is made here locally it would have cost me $5.
@@AlbertusVanSchalkwyk not really. Most budget-friendly, vaguely healthy meals me or my friends make usually consist of some form of frozen chicken and some veggies, or pesto pasta with spinach
@@AlbertusVanSchalkwyk its not 'the whole of england' its the fact that the most popular english chefs are rich as hell and out of touch with the working class
I love this series! It would be great to see him make 4 dishes with tofu: a low-cost, high-protein food that is often overlooked by anyone who isn’t vegan.
I'm only through the intro, but i already love the format! Much more real than many cooking videos on youtube, i think thats a great start to get more people into cooking!
I remember watching a documentary on Dan Giusti about 4/5 years ago and how he wanted to implement healthier, tastier options in public schools (which is why he quit working at his high profile restaurant- and started his cooking company instead). He is such an admirable chef and his stance on food substantiality, cheap but good food, and his genuine concern about food waste and nutrition is so amazing. I see he's still as amazing as ever! His videos from Epicurious keep getting recommended to me and now I'm on a marathon lol.
I like to eat frozen strawberries as ice-cream. Dust some sugar in a blender, add frozen strawberries, and blend them. Finally, add 35% whipped cream and whip in a blender until it all looks like soft ice-cream.
I love this on so many different levels: - awesome, yet not overcomplicated, budget-friendly meal ideas - food and plating looks SO good - lot of useful information (55% yield on a fresh cauliflower? who knew) - inspiring and liberating approach to cooking and food in general - humble, approachable, nice (and let's be honest, good looking) chef whose skills and creativity must be beyond belief - and he pronounces "amaretti" perfectly ❤
I’m just adding my voice to all of the other commenters, asking for more videos from this chef, Dan Giusti, working on fun, healthy, interesting, and inexpensive recipes. This video was so fun and refreshing. Lovely!
Would love to see more like this, this was particularly helpful for me as I do a lot of traveling during the week and thus have to cook a lot out of my freezer/pantry as the fresh produce won't last too long.
I just made the dessert but substituted the sugar for maple syrup and the cream for greek yoghurt. And WOW, it is so incredibly good I could eat the berries alone from the oven. AMAZING!
As someone who struggles with executive dysfunction, I cannot thank you enough for sharing recipes that simplify the cooking process without compromising flavor. Frozen veggies/fruit have become a huge staple for me and I hate eating the same things all the time, especially if I'm putting in the effort to cook it... Idk if that makes sense but 😅 it's just more rewarding, I feel, to be able to change things up.
Yes! This is the kind of cooking video I needed. I actually feel like I can attempt to make these. Also love Chef Dan's personality - hopefully we can see more of him in the future!!
Officially the best cooking UA-cam Channel out there between the "Swaps", "In-Depth view of ingredients", and the classic "4 Levels" y'all made me hooked to cooking than you so much for bring us such beautiful and entertaining content! Please more!!
Unless I get my veggies at a farmers market I nearly always go for frozen. Out of season "fresh" fruits and veggies have to travel very far to get to the store. The only real exception for me is tomatoes and I get them canned.
@@p.9227 Frozen tomatoes are very mushy and they lose a lot of flavor after frozen. Canned tomatoes have a better flavor and better texture. However nothing compares however to a freshly picked heirloom tomato off the vine. If I am out of season for local tomatoes and I need fresh I would go with cherry tomatoes as they have the best taste.
@@Jacob_Roy Never been into cherry tomatoes. I find the hydroponic tomatoes on the vine that aren’t as small as cherry tomatoes, but not as large as an average tomato are very flavorful and affordable. But I agree, nothing beats a gorgeous heirloom during tomato season!
@@sallygomez1044 correct. However, crossing them over a red background makes it seem negative, as in 'don't' or 'wrong'. Placing them side by side over red or, better yet, a green background, would be better IMO
I love his teaching and narrating style, and the way this is edited is so entertaining! Also love the content - I cannot relate to the expensive ingredients at all. Love the budgeting and useful tips! Looking forward to more :)
Love this! More content with frozen/canned inexpensive ingredients please. Wish there was a recipe to go with it so I could easily make a shopping list for the pasta.
A tip on parmesan cheese (at least this is how it is in my country) it's often actually cheaper (per gram/ounce) to buy a small wedge of parmesan, grate it all yourself and keep the leftovers in the freezer! Seems appropriate for this video haha. Also in my country the pre-grated stuff isn't as tasty.
This is the best video I have seen in weeks on youtube, honestly. Make this regular series, please - everyone would love to see him do other ''cheap'' ingredients, real cooking tips and much more. He is a legend.
Loved this! For many reasons - you can make this anytime; stock these items in your freezer and pantry; simple and informative style of instruction for novice cooks, and great explanation about the ingredients which makes staples that seem so basic, become so relevant and important! And budget friendly! Spring for a great bottle of wine with this meal! Kudos Dan.
I like this guy - he intercepts people's STUPID ideas about "you must always use stock for more FLAVOR" (umm, not true - like he said, why do you want to add other flavors when you want to highlight the cauliflower and garlic?) and "anchovies are NAAAAASTY" (umm, also not true - they are delicious and don't taste fishy or nasty at all, and further, they freaking cook down to nothing, disappearing entirely, and adding a wonderful umami flavor to most any meat dish). I love how he tells it how it is, and explains concepts so well.
@:10:50 As a level 2 chef I use fish sauce a lot whenever I want that shot of salty/umami flavor in my dish. The one I use I get from Kroger and it is called Thai fish sauce. But if you think people will freak out about it, you can always use a different fish sauce like Worcestershire Sauce. The original (Lea and Perrins) uses anchovies. It is weird how many people don't realize that Worcestershire is made out of anchovies. Also, don't get the generic on this one, unless you want a fancy soy sauce that is pretending to be something it isn't. Anchovies shouldn't be feared. I agree with this level 3/4 chef.
I think it's funny how in this video, they'll cut the cost down to like 1 cent for a pinch of salt, or 10 cents for a clove of garlic, and then in the Pro Chef vs Home Cook series, they're like "We're going to use a few dashes of this luxurious, high-quality balsamic vinegar, so we'll just add the cost of the WHOLE BOTTLE into the equation."
Thank you so much for doing these with ingredients and methods available even when cash-strapped. This is so valuable. When I first moved out on my own (pre-internet) , far enough away from home that I knew no one... sleeping on the floor because I couldn't afford furniture and eating at work whenever I could, I would buy a flat of canned spinach and a flat of canned mushroom soup as my healthier alternative to Mr. Noodles and mix the two. To vary things up I would eat it cold or hot, or add pepper or not; I had few options until I got a better job almost a year later. If there was a food bank back then I didn't know about it - had never heard of such a thing. These videos of yours would have come in super handy.
This fruit crumble is amazing and was a big hit. I didn't make it all exactly the same had to use different cookies and also lime juice inserted of lemon zest but it turned out amazing. Thanks so much Dan and Epicurious!
I really enjoy watching Dan’s videos, it’s nice to see someone aiming for the every day home cook. I actually prepared 3/4 of this meal today (skipped the spinach salad as my wife doesn’t care for most of the ingredients). I’ve never cooked with anchovies but I went into it with an open mind. End result? The pea crostini and the berry crumble were amazing. The pasta… not so much. All it tasted of was fish and nori seaweed. I followed the recipe exactly and even specifically bought the Cento anchovies, and drained them of all the oil. Really bummed about the result, but we enjoyed 2/3 of the meal, and it was a learning experience that we don’t care for anchovies, so over all I’ll still call it a win. Not knocking Dan for this at all, the recipe just wasn’t for us. Still looking forward to trying recipes from his offer videos!
Would like to see more of these practical videos. Cooking for one, frozen means less food waste, saves money. win/win Thanks Chef Dan; please come back.
I’m allergic to nuts but I want to try the salad. Would sunflower seeds be a good alternative? I tend to use sunflower seeds as a substitute for pine nuts when I make pesto.
Really enjoy this series! I learned cooking OTJ at some fine establishments (begged my way into a job at a restaurant where the XC, while a genius with food was a horrible manager, so it was easy to get work--even as an unexperienced person--because turnover was so high). ANYWAY, now that I do know my way around the kitchen fairly well, Dan is giving me new material to work with. I have been cooking for a lot of friends who are in crises and I want to do budget friendly and tasty offerings. This series has so many ideas that are helping me out of my rut! Thanks so much!
Dan Giusti is my brother-in-law. He's the most genuine, humble and kind person I know. After watching this video I turned to my wife (his sister) and commented on how happy I was that he stays true to himself, even when on TV or giving interviews. This is exactly how he is in real life. Dan went from executive chef at the "World's Best Restaurant" to making food for kids. $600 a plate to $3 a plate. He did that because he knew that would make a bigger difference in the world. I'm proud to know him. He's also the reason we have Cento anchovies in our pantry.
Side bonus to having Dan as family: I eat like a KING when he's around.
Is he single? Asking for a friend.
@@the77truths 😂
@@the77truths that's the important question...
If you rub his head do you instantly gain amazing cooking skills?
Worked with him, can back this up. Lovely dude.
Please do more of these kinds of videos. Frozen foods, canned foods, dried foods. All the stuff that's cheap and easy to store long term. Most recipes assume you can just pop 'round to the shops whenever the urge hits to buy whatever ingredients you need, but that's not the case for a lot of people.
I live in an area where the grocers are an hour's travel away, fresh vegetables are expensive, and they tend to go rotten within a few days of purchase. I still eat fresh as much as I can, but sometimes it's inconvenient and expensive. If I can learn more recipes that will let me make meals that are both healthy AND delicious from canned and frozen goods, it'd be a godsend.
I agree with you, not because I live far from fresh groceries, but because since the pandemic hit, I have tried to limit my exposure by shopping much less than I used to. These kinds of recipes let me stock up on basic ingredients and cook healthy, interesting meals that are also budget-friendly. Fantastic!
Great idea!!
True!! I wish there was more variety of healthy foods we can afford in the long run.
For anyone who doesnt know: Noma, the restaurant where Dan was headchef at, was ranked no.1 in the world several times. Dont let his humbleness and casualness fool you, this guy is huge
Just looked it up and it has 2 michelin stars as well. He's definitely a top-tier chef
I know about him thanks to ugly delicious
He might want to play around with a cauliflower sometime. It’s not necessary to throw away the leaves and the stem.
@@aby1061 its not even the 2 michelin stars that matters. There are numerous 2 stars restaurants, but only one Noma. Noma was that restaurant which singlehandedly pioneered the new Nordic cuisine
@@aby1061 Hey Orbit
I like this guy, he seems very authentic and nothing comes off as unnatural/forced
He cooked for my family once. Amazing guy. Super nice, humble and his food was simple but tasted unreal.
Thinking the same thing here - comfortable to watch and listen to as well
@@SurvivingTheWild101 wow
Agreed
I appreciate what he said about cooking things how you prefer. I always use frozen veg for cooking. I like a big chunk of garlic. I like my pasta al dente but I don’t care how others like theirs. A real chef cooks to please the people they are serving.
The use of the microwave really speaks to my inner level one chef.
I use it to boil water and to blanche small amounts of veg. Not really for cooking but It's great for some things.
And this guy used to run the kitchen at Noma. That makes him a level 10 chef right of the bat.
@@tiacho2893 agreed, steaming brocoli in the oven is so quick and easy, and it retains more nutrition than boiling!
@@liuszuling I once read an analysis of the efficiency of various cooking methods and the effect on nutrition. I think the highest were microwave and induction hob. Gas (my preferred) was really low. But I like not having hot spots or the fast heat transfer warping my pans.
But the temperature limit of typical microwave cooking means you will never get any browning. It's a great sub for boiling/steaming.
I think that the microwave gets a bad rep for being something a lot of people who don't really cook use. And while that's true, tools used by experts and tools used by amateurs aren't mutually exclusive - a professional chef simply has a better understanding of which cooking technique best suits their current purposes (and has, perhaps, a stronger drive to do everything the 'right' way) so they're less likely to use a microwave. But that doesn't mean that the microwave is never the best choice.
@@Avalikia I think it is the way it is normally used. Used to reheat frozen ready meals and leftovers. And in a lot of restaurants (like a couple I worked at) Chef Mike was usually used to reheat food that did not go out on time.
This is so level 1 cook-friendly! Practical and doable! Please add more to this series, thank you!
Yes, this series is amazing! Not only level 1 friendly but also very student friendly!
I'll still fail ahahahahha.
This is one of the best cooking videos I've ever seen. This guy is so natural and smart on camera, great attitude, and I can actually make this great food! Give this man Epicurious tenure
right?! He's just so down to earth and likable...and the information is so practical yet sophisticated.
He's no Gordon Ramsy, but it was ok. He obviously needs more time in front of the camera, staging issues and he doesn't quite know facing queues.
@@davidwilks4123 completely disagree lol i enjoy his no-nonsense attitude and quick tips, very to-the-point and extremely helpful
@@davidwilks4123I couldn't care less whether he knows staging cues - he's wonderful and I want more of him. Gonna search his mame and see if he pops up anywhere else. What I really want is for him to have his own channel. Something like Chef John's. Simple, genuine and prolific. Delicious food we can actually make, with no pretentious nonsense.
The red fork/knife "X" makes those benefit bullet points look like problems.
I think because it's red
yes, it‘s red and looks like an x. Had to take a second glance before seeing the knife and fork.
THANK YOU someone said it. Maybe if they made the symbols green it would be more clear
I think if they were green or another colour it would be okay, but the x *and* the red is just too much like “bad” symbols we’re used to.
This was my first thought too! This is problematic from a design standpoint, both that they're red and X-shaped
This guy has my heart as a chef. Everyone expects people to always prep food and use the best ingredients as a michelin star chef does. He speaks to the masses and I love it!!!
A true chef can work with any kind of ingredient hes humble and it really shows his appreciation for food
I would love a cookbook by him with affordable dishes cooked from frozen ingredients!
Me tooooo or just a whole UA-cam channel/series
Please get more videos with Dan Giusti. He is awesome!
This madman uses a microwave to successfully render bacon and caramelize his shallots. Legend.
“You eat pasta however you want to eat pasta “
“Those people saying garlic has to be paper thin .... nonsense “
“Anchovies 😍😍”
All the tips for using frozen vegetables
“Some people would say but that’s not a salad ... but it is “
I think I love this guy
"Stabbed myself." - Relatable
+ 1. I'll get in line 😉
Like what you like. That's all.
Don’t forget the “Stabbed myself,,, gonna do it again”
He is charming .
Randomly today I was shown a video of Gordon Ramsey making a "thrifty breakfast meal" which involved having a litre of chicken stock from "the bones of a roast chicken" just laying about. I mean I sure am thrifty after my dang Sunday dinner for 4 people I had last night; and for lunch; apparently.
But this video? This video is actually useful. I don't have a pot bigger than 1.5L; but I got anchovies in the fridge and frozen peas are cheap; and they last.
It is the whole of England with a warped perspective on the cost of food. Once tried to follow a "thrifty" recipe for Mac & Cheese on the BBC website, it called for 200g of Guyere ($12 per 100g here) and ended up costing me $10, without the Guyere. If I followed the traditional recipe like it is made here locally it would have cost me $5.
Chicken stock is ready cheap
@@suicidalnematode4476 really
@@AlbertusVanSchalkwyk not really. Most budget-friendly, vaguely healthy meals me or my friends make usually consist of some form of frozen chicken and some veggies, or pesto pasta with spinach
@@AlbertusVanSchalkwyk its not 'the whole of england' its the fact that the most popular english chefs are rich as hell and out of touch with the working class
This is one of the best (in the relatable sense) chefs Epicurious has ever had
I like him. I like this series. I like everything about this.
This guy is literally one of the best chefs in the world and look how humble he is
I love this series! It would be great to see him make 4 dishes with tofu: a low-cost, high-protein food that is often overlooked by anyone who isn’t vegan.
I'm only through the intro, but i already love the format!
Much more real than many cooking videos on youtube, i think thats a great start to get more people into cooking!
I remember watching a documentary on Dan Giusti about 4/5 years ago and how he wanted to implement healthier, tastier options in public schools (which is why he quit working at his high profile restaurant- and started his cooking company instead). He is such an admirable chef and his stance on food substantiality, cheap but good food, and his genuine concern about food waste and nutrition is so amazing. I see he's still as amazing as ever! His videos from Epicurious keep getting recommended to me and now I'm on a marathon lol.
I could watch him cook for hours, please more Epicurious!!
Every now and then he cooks on his IG stories. Made the cauliflower pasta before and it was so delicious. Now it’s a staple in my home
@@brittbrat00711
I wish it was vegetarian. 😢
I like to eat frozen strawberries as ice-cream. Dust some sugar in a blender, add frozen strawberries, and blend them. Finally, add 35% whipped cream and whip in a blender until it all looks like soft ice-cream.
Fun idea to do with kids too
Great idea! I'll try it with Swerve. Thanks
minus the whipped cream, you're making sorbet. so yummy!
@@heatherglenn1487 It's more delicious with the cream.
Nice! I’ve done that with raspberries, and I even made a tart with frozen fruit-it was delicious.
I love how he was able to elevate frozen ingredients without making anything pretentious. I'll definitely have to try out some of these recopies :)
I love this on so many different levels:
- awesome, yet not overcomplicated, budget-friendly meal ideas
- food and plating looks SO good
- lot of useful information (55% yield on a fresh cauliflower? who knew)
- inspiring and liberating approach to cooking and food in general
- humble, approachable, nice (and let's be honest, good looking) chef whose skills and creativity must be beyond belief
- and he pronounces "amaretti" perfectly ❤
I’m just adding my voice to all of the other commenters, asking for more videos from this chef, Dan Giusti, working on fun, healthy, interesting, and inexpensive recipes. This video was so fun and refreshing. Lovely!
Would love to see more like this, this was particularly helpful for me as I do a lot of traveling during the week and thus have to cook a lot out of my freezer/pantry as the fresh produce won't last too long.
THANK YOU. I love the emphasis on un-pretentious, accessible but still creative and delicious cooking!!!!!!!!
I just made the dessert but substituted the sugar for maple syrup and the cream for greek yoghurt. And WOW, it is so incredibly good I could eat the berries alone from the oven. AMAZING!
Yogurt ! Excellent idea!
As someone who struggles with executive dysfunction, I cannot thank you enough for sharing recipes that simplify the cooking process without compromising flavor. Frozen veggies/fruit have become a huge staple for me and I hate eating the same things all the time, especially if I'm putting in the effort to cook it... Idk if that makes sense but 😅 it's just more rewarding, I feel, to be able to change things up.
Yes! This is the kind of cooking video I needed. I actually feel like I can attempt to make these. Also love Chef Dan's personality - hopefully we can see more of him in the future!!
I see the birth of a New series! 👍👍
Officially the best cooking UA-cam Channel out there between the "Swaps", "In-Depth view of ingredients", and the classic "4 Levels" y'all made me hooked to cooking than you so much for bring us such beautiful and entertaining content! Please more!!
Holy crap, Dan's presentation of the material is amazing, and I'd love to see more of him.
I can make better presentations.
This guy is awesome. I appreciate how casual he is.
I made the cauliflower pasta and really liked it! I used pasta water (instead of regular water) and added a bit of ricotta to thicken up the sauce.
Unless I get my veggies at a farmers market I nearly always go for frozen. Out of season "fresh" fruits and veggies have to travel very far to get to the store. The only real exception for me is tomatoes and I get them canned.
Why tomatoes are canned but not frozen?
@@p.9227 Frozen tomatoes are very mushy and they lose a lot of flavor after frozen. Canned tomatoes have a better flavor and better texture. However nothing compares however to a freshly picked heirloom tomato off the vine. If I am out of season for local tomatoes and I need fresh I would go with cherry tomatoes as they have the best taste.
@@Jacob_Roy
Never been into cherry tomatoes. I find the hydroponic tomatoes on the vine that aren’t as small as cherry tomatoes, but not as large as an average tomato are very flavorful and affordable. But I agree, nothing beats a gorgeous heirloom during tomato season!
Editor: why did u use Red X utensils as bullet? I thought the pointer he's telling are bad.
It's a fork and knife
@@sallygomez1044 correct. However, crossing them over a red background makes it seem negative, as in 'don't' or 'wrong'. Placing them side by side over red or, better yet, a green background, would be better IMO
Really loved the Video! Please make more of that kind, the format is amazing and way more realistic than many other cooking Videos.
I love his teaching and narrating style, and the way this is edited is so entertaining! Also love the content - I cannot relate to the expensive ingredients at all. Love the budgeting and useful tips! Looking forward to more :)
Love this! More content with frozen/canned inexpensive ingredients please. Wish there was a recipe to go with it so I could easily make a shopping list for the pasta.
The recipe is listed at 10:34!
Please keep going with this as a series! Chef Giusti is great and it’s an interesting topic.
A tip on parmesan cheese (at least this is how it is in my country) it's often actually cheaper (per gram/ounce) to buy a small wedge of parmesan, grate it all yourself and keep the leftovers in the freezer! Seems appropriate for this video haha. Also in my country the pre-grated stuff isn't as tasty.
I love Dan Giusti and all that he has been doing for school lunch programs. This man deserves every accolade that comes his way!
Would love to see this turned into a series, plus this chef is amazing and has tons of knowledge
Would LOVE to see some new videos with Dan. These videos are an absolute treasure.
This is the best video I have seen in weeks on youtube, honestly. Make this regular series, please - everyone would love to see him do other ''cheap'' ingredients, real cooking tips and much more. He is a legend.
I like how chill and down-to-earth he is
Loved this! For many reasons - you can make this anytime; stock these items in your freezer and pantry; simple and informative style of instruction for novice cooks, and great explanation about the ingredients which makes staples that seem so basic, become so relevant and important! And budget friendly! Spring for a great bottle of wine with this meal! Kudos Dan.
Just a suggestion: For wringing all the water out of frozen spinach, I've found a potato ricer is the best tool. Also, no dirty towel to wash!
I like this guy - he intercepts people's STUPID ideas about "you must always use stock for more FLAVOR" (umm, not true - like he said, why do you want to add other flavors when you want to highlight the cauliflower and garlic?) and "anchovies are NAAAAASTY" (umm, also not true - they are delicious and don't taste fishy or nasty at all, and further, they freaking cook down to nothing, disappearing entirely, and adding a wonderful umami flavor to most any meat dish). I love how he tells it how it is, and explains concepts so well.
Please, more videos like this with Chef Dan Giusti!! He is funny, charismatic and provides great content.
@:10:50 As a level 2 chef I use fish sauce a lot whenever I want that shot of salty/umami flavor in my dish. The one I use I get from Kroger and it is called Thai fish sauce. But if you think people will freak out about it, you can always use a different fish sauce like Worcestershire Sauce. The original (Lea and Perrins) uses anchovies. It is weird how many people don't realize that Worcestershire is made out of anchovies. Also, don't get the generic on this one, unless you want a fancy soy sauce that is pretending to be something it isn't. Anchovies shouldn't be feared. I agree with this level 3/4 chef.
I think it's funny how in this video, they'll cut the cost down to like 1 cent for a pinch of salt, or 10 cents for a clove of garlic, and then in the Pro Chef vs Home Cook series, they're like "We're going to use a few dashes of this luxurious, high-quality balsamic vinegar, so we'll just add the cost of the WHOLE BOTTLE into the equation."
I really hope epicurious keeps making this show, it was amazing
Thank you so much for doing these with ingredients and methods available even when cash-strapped. This is so valuable.
When I first moved out on my own (pre-internet) , far enough away from home that I knew no one... sleeping on the floor because I couldn't afford furniture and eating at work whenever I could, I would buy a flat of canned spinach and a flat of canned mushroom soup as my healthier alternative to Mr. Noodles and mix the two. To vary things up I would eat it cold or hot, or add pepper or not; I had few options until I got a better job almost a year later. If there was a food bank back then I didn't know about it - had never heard of such a thing. These videos of yours would have come in super handy.
Make these videos everyday because we love them!!! And need them! Awesome! Thank you.
Nice to find a 5 star chef teaching the everyday guy / gal how to live their best life on a budget. Thank you!
I really like this guy, he's keeping it real for everyone at home. Good choice for this segment!
this man is amazing... He's so honest with cooking .... the way he talks .. ohh gawd 👏👏👏❤❤❤❤
I want to see more of Dan. He seems cool.
Friggin badass. Love this video and hope this guy does more. Thank you.
I want more of this guy and this video format!
I love this series! It’s awesome to see delicious, “fancy”, yet super accessible meals!
Me: Man this random chef looks somewhat capable.
"Random chef" wins over 16 awards for best restaurants in the world
Love love this video, amazing tips (even outside the frozen food specific ones) and enjoyable and relatable chef to watch!
I love this guy. Comes off down to earth kinda person.
Epicurus you have found a national treasure, this man is awesome!
Dan my man changing thousands of lives with this video. Every second of it was excellent.
I like your videos, very practical ways of cook, but delicious and very creative. Thank you. I learn a lot. love it!
The tip for storing parsley was gold, absolute gold.
I learned more in this video than I did last semester w online learning
I love how chill he is about cooking and yet makes this quick and delicous things - tried all of them throughout the week and they were great :)
This fruit crumble is amazing and was a big hit. I didn't make it all exactly the same had to use different cookies and also lime juice inserted of lemon zest but it turned out amazing.
Thanks so much Dan and Epicurious!
Please bring him back for more videos! He's awesome.
MORE OF DAN PLEASE! He is actually the best.
Oh wait!! He is not pretentious at all. Love his approach.
I like this guy, he seems down to earth and great at explaining. Please do more vids, i will watch!
Man can you guys make more videos like this? I am an intermediate cook and this information is super helpful. this is very helpful
I really like that he shows the brands that he is using. I've been using Wyman berries for years.
I feel like I can trust this person with my food because of how genuine he seems
chef giusti is so relatable and casual! hope to see more of him
THANK YOU INFINETLY!!! Your work is amazing and SO needed ! I am learning so much. Wish you posted daily ! Keto recipes and menu PLEASE!!!
What practical and act as a good remover to ease hesitation and burden on cooking. Just amazing.
i love his personality (and his dishes), it's great to watch him
Love this series and so many great recipe ideas. Thanks for having him on the channel!
love the straight talk on curly parsley
You are very talented and I learn so much from your videos . Thank you for your craft and straightforward thinking . Very well Sir.
I really enjoy watching Dan’s videos, it’s nice to see someone aiming for the every day home cook. I actually prepared 3/4 of this meal today (skipped the spinach salad as my wife doesn’t care for most of the ingredients). I’ve never cooked with anchovies but I went into it with an open mind.
End result? The pea crostini and the berry crumble were amazing. The pasta… not so much. All it tasted of was fish and nori seaweed. I followed the recipe exactly and even specifically bought the Cento anchovies, and drained them of all the oil. Really bummed about the result, but we enjoyed 2/3 of the meal, and it was a learning experience that we don’t care for anchovies, so over all I’ll still call it a win. Not knocking Dan for this at all, the recipe just wasn’t for us. Still looking forward to trying recipes from his offer videos!
This meal look so high quality & easy to cook! I’m definitely trying all of these👩🏾🍳
I love this! I'm definitely doing this! Please make more videos with this theme! Thank you!!
I like this guy. Please give us more
I love this series! Thanks, Chef, for sharing your knowledge with us!
I absolutely loved this! Hope it becomes a series
I loved this video like a lot. Great job on promoting the versatile uses of frozen foods and it's benefits. Bring this guy again!
Excellent video!!
i love this! keep this segment going!
Would like to see more of these practical videos. Cooking for one, frozen means less food waste, saves money. win/win
Thanks Chef Dan; please come back.
I’m allergic to nuts but I want to try the salad. Would sunflower seeds be a good alternative? I tend to use sunflower seeds as a substitute for pine nuts when I make pesto.
More videos with Dan please, this was awesome!
Really enjoy this series! I learned cooking OTJ at some fine establishments (begged my way into a job at a restaurant where the XC, while a genius with food was a horrible manager, so it was easy to get work--even as an unexperienced person--because turnover was so high). ANYWAY, now that I do know my way around the kitchen fairly well, Dan is giving me new material to work with. I have been cooking for a lot of friends who are in crises and I want to do budget friendly and tasty offerings. This series has so many ideas that are helping me out of my rut! Thanks so much!