The Pioneer Woman shares her best advice for new cooks.
It’s every foodie’s dream to interview Ree Drummond! Not too long ago, we had the opportunity to sit down with the Pioneer Woman herself recently to chat about all things home cooking (including the best ways to use canned pumpkin).
The most important question we asked her, though, was, “How can beginner cooks get started in the kitchen?” It can be intimidating to cook dinner from scratch for the first time. Here are Ree’s top tips for the novice home chef.
Ree compares cooking to any other hobby, like writing or photography—everyone starts out as a beginner and the only way to get better is by just doing it. “You have to do it and do it and do it,” she says. “And you’ll mess up a lot and it won’t turn out exactly right. But then one day you’ll just make like the best meal ever.” Practice makes perfect, after all.
Start Simple
Ree also recommends starting simple and then letting yourself get creative as you go. “Cooking should be about fun!” she gushes. She suggests choosing a basic recipe and then tweaking it to match your own preferences, whether that means adding more (or less) spice or even mixing in a new ingredient if you’re feeling bold. Here’s what Ree keeps in her pantry.
Practice Mise en Place
Her last—and most practical—tip? Mise en place. This cooking school secret is a French phrase that means “everything in place.” You lay out all of your ingredients before you start cooking! Not only will this help you make sure you actually have everything you need, but it will also make the whole process a lot less stressful.
“If you don’t have to stop in the middle of searing something to go find the Worcestershire or the soy sauce, it really just helps to have it there and take away some of the chaos,” she explains. Ree Drummond is a wealth of meal prep tips—here are the rest.
Now that you know how to get started Pioneer Woman-style, all you need is a good recipe. Here are some of Ree’s favorite dishes that any home cook can whip up.
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LAUREN HABERMEHL FOR TASTE OF HOME
Million Dollar Dip
This Pioneer Woman potluck recipe is worth every penny! The combination of cheddar, Swiss and blue cheese is the perfect combo of tang, sharpness and pungent perfection. Be sure to bring veg or pretzels for dipping. Don’t forget to check out this million-dollar deviled eggs and million-dollar spaghetti recipe.
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MOLLY ALLEN FOR TASTE OF HOME
Apple Crisp
You can't go wrong with Ree Drummond's apple crisp. She uses tart Granny Smith apples plus sugar, flour, oats and cinnamon to make a simple but ridiculously delicious dessert to pass. This apple crisp is one of her favorite comfort foods, too.
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JENNIFER SCHWARZKOPF FOR TASTE OF HOME
Mystery Rolls
Ree got this secret family recipe from her mom. It calls for only three ingredients (a can of biscuits, blue cheese and butter) but will wow everyone around the table.
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MOLLY ALLEN FOR TASTE OF HOME
Pumpkin Cream Cheese Bars
You'll be making these dreamy pumpkin bars on repeat this fall. This recipe is made in an 8-by-8-inch pan but can be doubled to make a 13-by-9-inch dessert.
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Looking for more? Here’s a Pioneer Woman cheese ball recipe loaded with cheddar, bacon and ranch.
Spicy CasseroleRee loves a spicy casserole, so while she'd love this bake as it is, she probably couldn't help but add some salsa or hot peppers to the mix.
Caramel BrowniesI love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota
Layered SaladThe layered salad is a staple at potlucks everywhere, and Ree takes a classic approach with her ingredients. She includes bacon, hard-boiled eggs and peas, to name a few. We think she'd like this make-ahead version.
Lemon BarsThis delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Cordon Bleu CasseroleI often roast a turkey just to have leftovers for this creamy cordon bleu casserole. It makes for a pretty presentation at potluck dinners.—Joyce Paul, Qu'Appelle, Saskatchewan. Looking for more recipes? Learn how to Pioneer Woman’s pot roast.
Strawberry Oatmeal BarsA fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
Twice-Baked Potato CasseroleThe Pioneer Woman knows that the only way to improve a twice-baked potato is to turn it into a casserole. The essential ingredients are bacon and cheddar cheese. Talk about comfort food! If you’re looking for more recipes, don’t forget to try our favorite sweet potato casserole.
Baked BeansBaked beans are perfect for potlucks, and while Ree tends to use only pork and beans in hers, this version includes seven different types of beans, adding variety in color, texture and taste.
Grasshopper PieRee's grasshopper pie is a popular recipe and one she undoubtedly loves herself. Here, cream cheese and whipped topping make a luscious base for the minty green filling. Your family is going to love this, whether or not you live on a ranch in Oklahoma. Want to try more recipes? Learn how to make a million-dollar pie.
Saucy MeatballsThe Pioneer Woman loves her meatballs, and one of her best recipes is dressed in a rich sauce made with tomato paste and beef broth. These meatballs get some extra sass from cranberries. Hungry for more? Try our favorite Pioneer woman's brisket recipe.
Lemony Potato SaladYou can't have a potluck without potato salad. This is a lighter version of the Pioneer Woman's lemon basil potato salad, but all the bright flavors are still there!
Chicken Taco SaladThe whole Drummond family loves chicken taco salad, and this version gets it done with a slow cooker. Ree often uses the set-it-and-forget-it approach for her big-batch recipes, and we love it too.
As both a freelance lifestyle writer and editor for a national teen magazine, Amanda spends most of her time creating #content. In those (rare) moments when she's not at her desk typing furiously, she's likely teaching a hot yoga class, reading the latest chick-lit or baking a batch of her famous scones.
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