EM­BRACE THE CLAS­SICS

Even the best chefs agree: some­times, it’s worth keep­ing it sim­ple in the kitchen

Sharp - - GUIDE: FOOD -

IN­STANT RAMEN

“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

Sig­na­ture tech­nique:

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.

KRAFT DIN­NER

“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

Sig­na­ture tech­nique:

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

Sig­na­ture tech­nique:

Mix the in­cluded salsa with the beef sea­son­ing, and add Tex-mex cheese.

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