Oxford chefs on essential dishes to master in 2017

From cocktails to casseroles to cakes you should be able to whip up on the fly, Oxford chefs share their own essential dishes everyone needs to learn.

By Bill DeJournett

Contributor

1. Kelly English / The Second Line

CASSEROLE Master the one that is special to your family. Make sure your kids get to taste your grandma’s casseroles.

MAIN DISH People are typically scared to not overcook a bird, relax and stop serving over cooked poultry.

VEGETABLE I would say learn to adjust to the season and don’t be scared to substitute what just came in from the farm. Also slightly burnt vegetables are insanely good for the most part.

DESSERT My grandma always had a coconut cake at home…so I will say a simple coconut cake. Dessert is all about childhood memories after all.

SKILL EVERY AT-HOME COOK NEEDS TO LEARN: Clean while you cook so everyone can enjoy themselves post-meal.

What’s one piece of advice you have for at-home cooks who might be beginners or are easily intimidated by cooking elaborate meals? Quit being scared of properly seasoning your food. Salt is amazing and it usually takes more than you think.

COCKTAIL: THE LOWER NINTH WARD

Equal parts rye, green chartreuse, luxardo liqueur, and fresh lemon juice. It’s based on all the old world cocktails, and my bartender in Memphis, Jacob Leonard, gets credit for it.

Shake it, strain it, and drink your new favorite cocktail.

2. Joel Evans / The Ravine

CASSEROLE I do not really make “casseroles.” But I do love an old school Oysters Rockefeller dish from my youth.

MAIN DISH Learn to cook more vegetables as entrees, no meat.

VEGETABLE See above.

DESSERT Make a good custard (ice cream, crème brulee, flan, etc.)

SKILL EVERY AT-HOME COOK NEEDS TO LEARN: Vinaigrette.

COCKTAIL: OLD-FASHIONED

I believe that cocktails should be simple.

3. Vishwesh Bhatt / Snackbar

CASSEROLE Lasagna

MAIN DISH Shrimp & Grits