EMBRACE THE CLASSICS
Even the best chefs agree: sometimes, it’s worth keeping it simple in the kitchen
“If you buy a bad brand, it can make you question your whole life. But with Mr. Noodles, I’m pretty happy when I’m finished.” — Grant van Gameren, owner of Toronto’s Bar Isabel
Minimize the amount of liquid to add more oomph.
CREAM OF MUSHROOM SOUP
“It just has that homey flavour and reminds me of my mom. I usually have Kraft Singles in my fridge so I can pair it with a grilled cheese on the side.” — Alexandra Feswick, executive chef of Prince Edward County’s Drake Devonshire Inn Signature technique: Add some pepper and a little Tabasco sauce.
“I follow the box recipe, but I don’t like it too saucy. It’s something you can stash for the zombie apocalypse.” — Kate Chomyshyn, chef at Toronto’s Quetzal
Turn it into a casserole by stirring in canned tuna.
OLD EL PASO TACO KIT
“Walking into the house and getting a whiff of that spice mix cooking up with some ground beef is heaven.” — Derek Dammann, owner of Montreal’s Maison Publique
Mix the included salsa with the beef seasoning, and add Tex-mex cheese.