Instant Oats
F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.
“I’m obsessed with artisanal ingredients, but for baking, it’s hard to beat Quick Quaker Oats from the supermarket,” says Matt Lewis of Baked in Brooklyn, New York. “No one has ever come out with a luxury oat that works more beautifully.” Lewis mixes the oats into chocolate-chunk cookies and pie crusts. $3 for 18 oz; quakeroats.com.
20 Lessons from the Pros
- Lesson 1: Perfect Sangria
- Lesson 2: Best Wines for Barbecue
- Lesson 3: Lemon Confit
- Lesson 4: Japanese Yuzu Paste
- Lesson 5: Smoked Salt
- Lesson 6: Dried Seaweed Mix
- Lesson 7: Pickling Liquid
- Lesson 8: Speedy Chicken Cutlets
- Lesson 9: Baked Eggs
- Lesson 10: Luxe Hors D’Oeuvres
- Lesson 11: Ten-Minute Dishes
- Lesson 12: Induction Burners
- Lesson 13: Double-Duty Vases
- Lesson 14: Cheap Gadgets: Potato Masher
- Lesson 15: Cheap Gadgets: Peeler
- Lesson 16: Cheap Gadgets: Putty Knife
- Lesson 17: Exceptional Pork
- Lesson 18: Instant Oats
- Lesson 19: Ultrafresh Fish
- Lesson 20: Potato Flakes
More Tips & Recipes from Chefs
This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sablé means "sandy")—though this fabulously dense version is actually more like shortbread. Just add some orange sprinkles and you’ll be set with a tasty Halloween sweet. Plus, you’ll want to be eating leftovers all week long.