Savannah Guthrie’s Kitchen: Delicious Recipes and Cooking Q&A
Savannah Guthrie, the beloved co-anchor of NBC’s “Today” show, is not only a news icon but also a passionate home cook. She frequently shares glimpses of her family life, including her culinary adventures, on social media, inspiring many with her approachable recipes and relatable cooking style. In this article, we’ll delve into some of Savannah’s favorite recipes and address common cooking questions inspired by her kitchen. Get ready to explore simple, delicious, and family-friendly meals that even a busy news anchor can whip up!
## Savannah’s Signature Recipes: Quick, Easy, and Delicious
Savannah’s culinary philosophy revolves around creating delicious meals without spending hours in the kitchen. She favors recipes that are quick, easy to execute, and crowd-pleasing. Here are a few of her go-to dishes:
**1. Savannah’s One-Pan Lemon Herb Roasted Chicken and Vegetables**
This is a quintessential Savannah Guthrie recipe – minimal cleanup, maximum flavor. It’s perfect for a weeknight dinner and easily adaptable to your preferred vegetables.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 1 lemon, quartered
* Fresh herbs (rosemary, thyme, oregano), about 2-3 sprigs each
* 1 pound small red potatoes, halved or quartered
* 1 pound carrots, peeled and chopped
* 1 onion, quartered
* 2 tablespoons olive oil
* Salt and pepper to taste
* Optional: Other vegetables like broccoli florets, Brussels sprouts, or asparagus
**Instructions:**
1. **Prepare the Chicken:** Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels. This helps the skin crisp up. Place the chicken in a large roasting pan.
2. **Stuff the Chicken:** Stuff the cavity of the chicken with the quartered lemon and fresh herbs. This will infuse the chicken with a lovely citrus and herbal aroma as it roasts.
3. **Prepare the Vegetables:** In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, and pepper. Add any other vegetables you’d like to roast at this point.
4. **Arrange the Vegetables:** Arrange the vegetables around the chicken in the roasting pan, making sure they are in a single layer so they roast evenly.
5. **Roast the Chicken:** Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear when pierced with a fork.
6. **Rest and Serve:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful chicken. Carve the chicken and serve it with the roasted vegetables.
**Tips and Variations:**
* **Crispy Skin:** For extra crispy skin, pat the chicken very dry before roasting and brush it with melted butter or olive oil before putting it in the oven. You can also increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of roasting.
* **Add Garlic:** Add a few cloves of minced garlic to the vegetables for an extra boost of flavor.
* **Use Different Herbs:** Experiment with different herbs like sage, thyme, or rosemary.
* **Spice it Up:** Add a pinch of red pepper flakes to the vegetables for a little heat.
* **Lemon Variation:** Instead of quartering the lemon, you can slice it and arrange the slices under the skin of the chicken breast for an even more intense lemon flavor.
**2. Savannah’s Simple Pasta with Tomato Sauce and Sausage**
This is a classic comfort food dish that’s easy to customize and always a hit. Savannah likely uses high-quality ingredients to elevate this simple dish.
**Ingredients:**
* 1 pound pasta (spaghetti, penne, or your favorite shape)
* 1 pound Italian sausage, removed from casings
* 1 onion, chopped
* 2 cloves garlic, minced
* 28 ounces crushed tomatoes
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional)
* 1/4 cup chopped fresh basil
* Grated Parmesan cheese for serving
* Olive oil
* Salt and pepper to taste
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Brown the Sausage:** While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
3. **Sauté the Vegetables:** Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Add the Tomatoes and Seasonings:** Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
5. **Combine Pasta and Sauce:** Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
6. **Serve:** Serve immediately, garnished with fresh basil and grated Parmesan cheese.
**Tips and Variations:**
* **Vegetarian Option:** Omit the sausage and add sautéed vegetables like mushrooms, bell peppers, or zucchini.
* **Add Wine:** Add a splash of red wine to the sauce while it’s simmering for a richer flavor.
* **Use Fresh Tomatoes:** In the summer, use fresh, ripe tomatoes instead of canned. Peel and chop them before adding them to the sauce.
* **Spice it Up:** Use hot Italian sausage for a spicier dish.
* **Creamy Sauce:** Add a splash of cream or half-and-half to the sauce at the end for a creamier texture.
**3. Savannah’s Go-To Salad with Simple Vinaigrette**
Savannah likely appreciates a fresh and healthy salad, and a simple vinaigrette is key to making it delicious.
**Ingredients:**
* Mixed greens (Romaine, spinach, arugula, etc.)
* Cherry tomatoes, halved
* Cucumber, sliced
* Red onion, thinly sliced
* Avocado, diced
* Feta cheese, crumbled (optional)
* Grilled chicken or chickpeas (optional, for protein)
**For the Vinaigrette:**
* 3 tablespoons olive oil
* 1 tablespoon balsamic vinegar (or red wine vinegar)
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Salad:** In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Add feta cheese and grilled chicken or chickpeas, if using.
2. **Make the Vinaigrette:** In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
3. **Dress the Salad:** Pour the vinaigrette over the salad and toss gently to coat. Serve immediately.
**Tips and Variations:**
* **Add Nuts and Seeds:** Add toasted nuts and seeds like almonds, walnuts, or pumpkin seeds for extra crunch and flavor.
* **Use Different Cheeses:** Experiment with different cheeses like goat cheese, blue cheese, or Parmesan cheese.
* **Add Fruit:** Add seasonal fruit like berries, apples, or pears for a touch of sweetness.
* **Make it a Grain Bowl:** Add cooked quinoa, farro, or brown rice to make it a more substantial meal.
* **Homemade Croutons:** Make your own croutons by toasting cubes of bread in olive oil and garlic.
## Q&A with Savannah Guthrie (Inspired by Her Cooking Style)
Savannah’s approach to cooking is all about practicality and enjoyment. Here are some common cooking questions answered in the spirit of her style:
**Q: I’m a busy parent. How can I make healthy meals without spending hours in the kitchen?**
**A:** This is where Savannah’s one-pan meals and simple pasta dishes shine. The key is to plan ahead and choose recipes that require minimal prep time and cleanup. Sheet pan dinners are your friend – just toss vegetables and protein with some olive oil and seasonings and roast them in the oven. Pasta is another great option because it cooks quickly and can be paired with a variety of sauces and toppings. Embrace pre-cut vegetables to save time and don’t be afraid to use shortcuts like canned beans or pre-cooked chicken.
**Q: I’m not a confident cook. Where do I start?**
**A:** Start with the basics! Mastering a few simple recipes will boost your confidence and give you a foundation to build on. Focus on techniques like sautéing, roasting, and boiling. Don’t be afraid to experiment with flavors and seasonings. The most important thing is to have fun and not be afraid to make mistakes. Even experienced cooks have kitchen mishaps! Remember Savannah’s approachable style – cooking doesn’t have to be perfect, it just has to be delicious.
**Q: How can I get my kids to eat more vegetables?**
**A:** This is a common struggle for many parents! One strategy is to involve your kids in the cooking process. Let them help you wash vegetables, stir ingredients, or set the table. Kids are more likely to try something they helped prepare. Another trick is to sneak vegetables into dishes they already love. Add shredded zucchini or carrots to spaghetti sauce, or blend spinach into smoothies. You can also make vegetables more appealing by roasting them with a little olive oil, salt, and pepper. The roasting process brings out their natural sweetness.
**Q: What are some essential kitchen tools for a beginner cook?**
**A:** You don’t need a lot of fancy equipment to be a good cook. A few essential tools will go a long way. A good chef’s knife, a cutting board, a skillet, a saucepan, a baking sheet, and a mixing bowl are all you really need to get started. A vegetable peeler, a grater, and measuring cups and spoons are also helpful. As you become more confident in the kitchen, you can gradually add more specialized tools to your collection.
**Q: How can I reduce food waste in my kitchen?**
**A:** Reducing food waste is not only good for the environment but also for your wallet. Plan your meals ahead of time and only buy what you need. Use leftovers creatively – transform roasted chicken into chicken salad or use leftover vegetables to make soup. Store food properly to keep it fresh for longer. Learn how to preserve food by pickling, canning, or freezing. Compost food scraps to reduce the amount of waste that goes to the landfill.
**Q: How do I adapt recipes to use ingredients I already have on hand?**
**A:** This is a great skill to develop! Look at recipes as guidelines rather than strict rules. Don’t be afraid to substitute ingredients based on what you have available. For example, if a recipe calls for spinach, you can use kale or chard instead. If you don’t have balsamic vinegar, you can use red wine vinegar or lemon juice. Get creative and experiment with different flavors. The worst that can happen is that the dish doesn’t turn out quite as expected, but you’ll learn something in the process!
**Q: What’s the secret to making a really great vinaigrette?**
**A:** The key to a great vinaigrette is to balance the flavors. The classic ratio is 3 parts oil to 1 part acid (vinegar or lemon juice). But you can adjust the ratio to your liking. Use high-quality olive oil and experiment with different types of vinegar. Add a touch of Dijon mustard to emulsify the vinaigrette and help it cling to the salad. Don’t be afraid to add other flavorings like garlic, herbs, or honey.
**Q: I always seem to burn things when I’m cooking. What am I doing wrong?**
**A:** Burning food is a common problem, especially when you’re just starting out. The most likely culprit is using too high of heat. Start with medium heat and adjust as needed. Also, make sure you’re using the right type of cookware for the task. A heavy-bottomed pan will distribute heat more evenly and prevent burning. Finally, pay attention to what you’re cooking and don’t walk away from the stove. Stir frequently and keep an eye on the food.
**Q: How do I make my cooking more flavorful?**
**A:** There are many ways to boost the flavor of your cooking. Start with high-quality ingredients. Use fresh herbs and spices liberally. Don’t be afraid to season your food generously with salt and pepper. Experiment with different flavor combinations. Add a squeeze of lemon juice or a splash of vinegar to brighten up the flavors. Brown your meat and vegetables before adding them to a dish to develop more flavor.
**Q: What is your favorite quick and easy dessert?**
**A:** While Savannah may have access to amazing desserts, a simple, quick option is key for a busy parent. A fruit crumble or crisp is an excellent choice. Toss some berries or sliced apples with a simple topping of flour, oats, butter, and sugar, and bake until golden brown and bubbly. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
## Conclusion: Embrace the Joy of Simple Cooking
Savannah Guthrie’s approach to cooking reminds us that delicious meals don’t have to be complicated or time-consuming. By focusing on simple recipes, using fresh ingredients, and not being afraid to experiment, anyone can create satisfying and enjoyable meals for themselves and their families. So, get inspired by Savannah’s kitchen and start cooking! Remember, the most important ingredient is love.