Tamron Hall Shares Recipes from Her New Cookbook to Make You Confident

Two-time Emmy Award-winning television host and executive producer Tamron Hall is out with a new cookbook. To celebrate, she’s sharing recipes and tips to master three basic cooking skills every home cook should know.

The veteran journalist and bestselling author joined “Good Morning America” alongside co-author and James Beard Award-winning culinary producer and chef, Lish Steiling. Their joint book, “A Confident Cook: Recipes for Joyous, No-Pressure Fun in the Kitchen,” is the fruit of their years-long friendship. It aims to empower and excite those just beginning their culinary journeys.

The first essential skill is how to scramble eggs. According to Hall and Steiling, mastering the technique for soft scrambled eggs offers a small, custardy curd that’s tender and creamy. They believe everyone should try this method, emphasizing that properly seasoned eggs can truly elevate the breakfast experience.

Ingredients

6 large eggs

1/2 teaspoon kosher salt

1 1/2 tablespoons unsalted butter

Freshly ground black pepper, everything bagel spice, or hot sauce (optional)

Method

Crack the eggs into a medium bowl, preferably on a flat surface to avoid shells. Whisk the eggs thoroughly until smooth and fully combined. Season them with salt and continue whisking.

Heat a medium nonstick skillet over medium heat. Add the butter, allowing it to melt and the bubbling to subside slightly. Pour in the eggs and let them sit for about 10 seconds. Using a rubber spatula, stir the eggs vigorously, scraping the bottom and sides of the pan. Continue stirring as you shake the pan back and forth. Once the eggs are mostly custard-like but still slightly runny, remove the pan from the heat and keep stirring for another 15 seconds.

Serve the creamy, custardy eggs with your choice of topping: freshly ground black pepper, everything bagel spice, or hot sauce. Enjoy with toast.

The second lesson is the case for sheet pan bacon. Hall and Steiling extol the simplicity and cleanliness of this method. Cooking bacon on a sheet tray in the oven avoids the mess and splatter of frying while still yielding crispy results. It also ensures the bacon remains flat, making it perfect for sandwiches or tacos.

Ingredients

Thick-cut bacon slices

Method

Preheat the broiler to high and position the oven rack in the middle. Lay the bacon slices on a rimmed baking sheet without overlapping them. Broil until the bacon begins to sizzle and brown, about five minutes. Flip the slices and return to the oven for another four minutes. Flip once more and broil until the desired crispiness is achieved (2-4 additional minutes). Drain the bacon on a paper towel-lined plate.

The third essential is mastering an easy vinaigrette. Hall and Steiling stress the importance of a balanced dressing to elevate simple salads.

Ingredients

1 small shallot, finely diced

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons freshly squeezed lemon juice

1/2 cup extra-virgin olive oil

3/4 teaspoon kosher salt

Method

Rinse the diced shallot under cold running water to mellow its sharpness, then dry well. Place in a pint jar with a twist-on lid along with mustard, vinegar, lemon juice, olive oil, and salt. Shake until thick and creamy, about 30 seconds. Taste and adjust seasoning if necessary.

When assembling a salad, remember to season both the dressing and the salad itself. This ensures that flavors are balanced and the fresh ingredients are well complemented.

In addition to these three essentials, Tamron Hall’s new cookbook offers a wealth of other recipes and tips designed to demystify the kitchen and make cooking an enjoyable, stress-free endeavor.

Lastly, the cookbook covers how to sear a steak, an invaluable technique for weeknight meals. A well-seared steak can be prepared quickly without the need to fire up the grill.

Ingredients

Steak (cut of choice)

Olive oil

Kosher salt

Unsalted butter

Optional: herbs or garlic clove, cheek of lemon

Method

Take your steak out of the refrigerator 30 minutes prior to cooking to reach room temperature, unless you prefer a rare steak or have a very thin cut. Dry the steak thoroughly with paper towels. Season generously with kosher salt (about 3/4 teaspoon for a 6-ounce filet) and optionally, fresh black pepper.

Heat a splash of olive oil in a medium-high skillet until it moves freely in the pan. Add the steak and let it sear undisturbed for 4-6 minutes. Once the first side is deeply browned, flip it and sear the other side for another 2 minutes for a medium thickness cut. Add unsalted butter and optional herbs or garlic to the pan, basting the steak with the melted butter for an additional minute.

Remove the steak and let it rest for at least five minutes. For thicker steaks, finish cooking in a 425°F oven for 5-20 minutes depending on thickness and desired doneness. Use an instant-read thermometer to ensure accuracy: 120°F for medium-rare, 135°F for medium, and 155°F for well-done. Finish with a squeeze of lemon to brighten the flavors.

Ensuring the meat is dry, properly seasoned, and allowing it to rest are key takeaways. Hall and Steiling’s cookbook emphasizes enjoying the process and mastering these basic techniques to boost kitchen confidence.

Source: Good Morning America