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TEAM ZOELLA APRIL 15, 2022

10 Must-Try Recipes from Your Favourite Celeb Foodies

If your recipe repertoire needs seriously spicing up, look no further than the foodie A-listers who love a home cooked meal as much as the rest of us!

What’s for dinner? The age old question can get seriously tiresome by the time hump day rolls around, as you find yourself wondering if it’s acceptable to order just *one* more Deliveroo this month. Did anyone else not realise meal planning would be such an integral part of adulthood? We feel cheated.

If your recipe repertoire needs seriously spicing up, look no further than the foodie A-listers who love a home cooked meal as much as the rest of us. From treasures like Stanley Tucci and his traditional Italian bolognese, to Taylor Swift’s ultimate chicken fajitas, it turns out even those we look up to most are partial to a night on the sofa with a meal that screams comfort in a bowl. 

So whilst we may not be able to emulate much else when it comes to that celeb lifestyle, at the very least we can eat like one. 

Gigi Hadid’s Spicy Vodka Pasta

The iconic, the one and only, perhaps one of the most well-known celeb recipes of all time, we give you: Gigi Hadid’s vodka pasta. The recipe, which is in fact an Italian classic, has done its rounds on the Internet since Gigi first professed her love for the dish, gaining even more popularity after she posted a story cooking the moreish meal in the lockdown (shivers) of 2020. With its minimal list of ingredients and foolproof method, this dish is one even the most inexperienced of cooks can nail, making it perfect for nights when inspiration is seriously lacking or weekends with the girls when a crowd pleasing choice is the top priority. Bon appetite! 

SERVES 4
PREP: 20 MINS COOK: 20 MINS
EASY

Step 1: Cook your pasta according to packet instructions, reserving about one cup of the pasta water before draining. While pasta is cooking, sauté your onions and garlic in olive oil over medium heat.

Step 2: Add tomato paste and cook for a few minutes until tomato paste darkens a bit in colour.

Step 3: Add the vodka and cook for a minute or so until alcohol has a chance to burn off. Then, add in heavy cream and red pepper flakes. Season with salt and pepper.

Step 4: Add pasta, reserved pasta water and butter. Stir until all the pasta is nicely coated.

Step 5: Add Parmesan cheese and season with salt and pepper. Sprinkle with basil and serve immediately!

Eva Longoria’s Chunky Guacamole

Is there anything better than chips, guac and a margarita to wash it all down with? We think not. The margarita may be optional, but Eva Longoria’s guacamole recipe is one you don’t want to sleep on. The actress shared the recipe in her cookbook Eva’s Kitchen, and you best believe there’s a good reason why this guacamole is different from the rest! The trick? Lemon juice instead of lime, plus lots of salt. “I basically make a salty lemonade for the avocado and other ingredients to swim in,” she writes, also preferring the kick of serrano chilli peppers to jalapenos, and keeping the avocado diced instead of mashed. “Ultimately, there are few places I’d rather be than my kitchen”, the Desperate Housewives actress shared, and with this recipe in her repertoire we’re desperate for an invite to dinner at Eva’s!

SERVES 4
PREP: 15 MINS COOK:
EASY

In a medium bowl, combine the avocados, tomatoes, onions, coriander, chilies, lemon juice and salt. Stir gently until well combined.

Stanley Tucci’s Traditional Bolognese 

The man, the myth, the legend- we’re truly obsessed with all things Stanley Tucci and are frankly of the opinion that everything he touches turns to gold- including his cooking. The Devil Wears Prada, Hunger Games and Supernova star is known not only for his iconic on-screen roles but also for his love for traditional Italian food inspired by generations of Tuccis before him, and the effortless way in which food brings together those he loves most. His cookbooks including The Tucci Table, Taste and The Tucci Cookbook include uncomplicated Italian staples like basil pesto, potato gnocchi, and linguine with clam sauce, but perhaps one of his most well-loved is his classic bolognese- the true definition of a crowd-pleaser and one that already has our mouths watering. 

SERVES 6-8
PREP: 30 MINS COOK: 1 HR 45 MINS
EASY

1. Finely chop the celery, carrot, garlic and onion. You can also pulse them in a blender, but be sure they retain some integrity and don’t turn into a paste. Set aside.

2. In a large heavy-bottomed saucepan, heat the oil and butter over low to medium heat. Be careful not to let the butter burn. Add the pancetta, just to soften it. Then add the celery, carrot, garlic and onion mixture and stir to coat well. Sweat the vegetables in the pan, stirring every now and then, for a good 10 to 12 minutes. You want them to melt and break down. Then add the meat, crumbling it in with your hands as you go. Leave it to sear and take on colour. Turn it often with a spoon or spatula to make sure the meat is browned and has “caught” the bottom of the pan a little.

3. Season with salt and pepper. Add the wine and bring to a simmer to cook out the alcohol. Add the bay leaves, thyme and tomatoes, and stir to combine. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer and cook until it has reduced slightly, 5 to 10 minutes. Add the milk. Cover the pan, reduce the heat to low, and simmer very gently for 1 to 1.5 hours. Taste and adjust the seasoning.

4. Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook it according to directions and then drain the pasta.

5. Serve sauce over the pasta, topped with freshly grated Parmigiano-Reggiano.

Antoni Porowski’s Tomato, Basil and Melty Mozzarella Baked Rice.

If you’re seeking comfort in a bowl, look no further than Queer Eye chef and all round smouldering icon Antoni Porowski’s Tomato, Basil and Melty Mozzarella Baked Rice. This big, bold and ultra cheesy dish is made with rice and moulded around a filling of a rich tomato-basil sauce. It’s baked together in a bundt pan making it perfect for nights when you’re hosting (because that’s a thing again now) and need a crowd-pleaser dish you can rely on to wow. Who doesn’t love the sound of garlicky, cheesy rice? Literal *chef’s kiss*!

SERVES 6-8
PREP: 45 MINS COOK: 35 MINS
MEDIUM

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, carrots and celery, and cook, stirring occasionally, until the onion is translucent, but not browned, about 5 minutes. Add the garlic, 2 bay leaves, and a pinch of salt, then stir in the tomato paste and cook until the paste begins to caramelise (about 2 minutes).

2. Add the tomatoes and their juices, while breaking the tomatoes apart with a wooden spoon. Then bury the bunch of basil (and the Parmesan rind, if using) in the sauce. Reduce the heat to low and simmer, uncovered, until the sauce has thickened and the flavours have developed, about 30 minutes. Remove and discard the Parm rind (if you used it) and the basil. Set the sauce aside to cool.

3. Meanwhile, in a large pot, combine the rice, broth, and the remaining 2 bay leaves. Bring to a boil over high heat, reduce to a gentle simmer, cover and cook, without removing the lid, for 15 minutes. The rice should be al dente. Give the rice a stir, transfer it to a large bowl, and let it cool until it’s just warm to the touch, 10-15 minutes.

4. Heat the oven to 200 degrees with a rack in the middle.

5. Stir the grated Parmesan cheese into the cooled rice. Adjust the salt if necessary, then stir in the eggs to thoroughly combine.

6. Generously grease the inside of a 12-cup bundt pan, including the central tube, with all the butter. Add 3/4 of the bread crumbs, then tilt the pan to coat all sides. Using your hands, line the bottom and the sides of the pan, including the central tube, with an even layer of the rice, using about three quarters of it and bringing it up to about 1/2 inch from the top of the pan. Tear the mozzarella into small shreds and scatter over the bottom layer of rice. Add all but about 1 cup of the tomato sauce, then cover the sauce and cheese with the remaining rice, smoothing the top with the back of a spoon to seal the edges. Top with the remaining 1/4 bread crumbs and brush with oil (this will give you a nice crispy crust).

7. Bake until the top is golden brown and the edges are crispy, about 30-35 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Meanwhile, gently rewarm the reserved sauce.

8. Invert the rice onto a large serving plate. Fill the cavity with the reserved tomato sauce. Garnish with basil leaves, then top with more grated Parmesan and a drizzle of oil. Slice into wedges and serve immediately.

Find the recipe and other delicious dishes in Antoni’s cookbook Antoni in the Kitchen!

Oprah Winfrey’s Delicious Devilled Eggs

Hosting a Spring soiree? Oprah has your back with this simple yet impressive Devilled Eggs recipe. Considered a staple of American entertaining, there are countless variations of this traditional recipe but none we trust more than that of Oprah. Your future buffets, picnics and picky lunches will not be complete without them! Top tip: an easy way to make easy-to-peel hard boiled eggs is not to boil them, but to steam them.The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel. You can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. Perfecto!

SERVES MAKES 24 EGGS
PREP: 15 MINS COOK: 8 MINS
EASY
  1. Hard boil or steam your eggs.
  2. Leave to cool, peel and then cut each in half lengthwise.
  3. Remove yolks with a spoon and place in a bowl with all other ingredients before mixing well.
  4. Spoon into egg whites and sprinkle with parsley & paprika.
  5. Cover and refrigerate at least one hour or more and serve chilled!

Taylor Swift’s Favourite Chicken Fajitas with Molé Sauce

In 2019, the year in which she turned 30 (significantly more fun than her 21st birthday bash), our holy saviour Taylor Swift gave an interview to Elle magazine sharing 30 lessons she learned before turning 30- lesson 10 of which included her favourite dinner party recipes: 

“I’ve always cooked a LOT, but I found three recipes I know I’ll be making at dinner parties for life: Ina Garten’s Real Meatballs and Spaghetti (I just use packaged bread crumbs and only ground beef for meat), Nigella Lawson’s Mughlai Chicken, and Jamie Oliver’s Chicken Fajitas with Molé Sauce,” says Taylor. We consider Fajita Fridays a weekly rite of passage, and will be trying out Jamie’s recipe for ourselves at the earliest opportunity. Who’s free this Friday?

SERVES 4
PREP: 20 MINS COOK: 30 MINS
EASY

  1. Place 1 tablespoon of oil into a bowl with the spices and half the lime juice.

  1. Peel and finely slice the onion, then trim and deseed the peppers. Slice the peppers and the chicken breasts into 1cm strips.

  1. Add the onion, pepper and chicken to the bowl of spices with a pinch of sea salt and black pepper and toss to coat. Leave to marinate while you make the mole sauce.

  1. Drizzle 1 tablespoon of oil into a pan over a medium heat. Finely chop the tomatoes and add to the pan, followed by the chipotle paste and spices. Cook for 2 to 3 minutes, then pour in 200ml of hot water. Cook for a further 10 minutes, or until thickened, mashing the tomatoes to make a smoother sauce.

  1. Remove from the heat and finely grate in the chocolate, stir until melted, then set aside for later. Wrap the tortillas in tin foil and put to one side.

  1. Pour 1 tablespoon of oil into a large frying pan over a medium-high heat. Add the chicken and veg and fry for 6 minutes, or until cooked through, turning halfway. You may need to do this in batches.

  1. Meanwhile, pop the parcel of tortillas into a low oven for 5 minutes to warm through. Cut the remaining lime half into wedges, pick and finely chop the coriander leaves, and put the yoghurt into a little bowl.

  1. Remove the tortillas from the oven, and build the fajitas: take a wrap, spoon over some mole sauce and top with chicken and veg. Spoon over some yoghurt, scatter over a few coriander leaves and squeeze over a little lime juice. Nice served with a dollop of fresh guacamole.

Lizzo’s Vegan ‘Chicken’ Alfredo

Is there anything Lizzo can’t do? Singer, rapper, dancer, shapewear designer and flautist (yes you read that correctly), the Good As Hell star can often be found virtually welcoming fans into her kitchen and cooking up a vegan storm via her very-candid-for-an-a-list-celebrity TikTok account. Captioned “I CAN COOK ANYTHING YALL— try me 😤.. chicken Alfredo first time making it vegan and 🛎🛎🛎”- Lizzo whipped up an easy yet mouthwatering vegan chicken alfredo which acts as further proof that anything you can make, Lizzo can make vegan. The creamy pasta dish is a one-pot-wonder, and is perfect for the days when you want a dinner you know will deliver on comfort and flavour, and leave you satisfied to the max. Wash down with a glass of white and Cuz I Love You in the background. 

SERVES 4
PREP: 15 MINS COOK: 20 MINS
EASY

  1. Add the tofu, cashews, lemon juice, salt, pepper, nutritional yeast, boiling water and Italian seasoning to a blender and blitz until smooth.

  1. Chop your broccoli head into small, bite size pieces.

  1. Add your shallots and garlic to a pan and fry until golden brown before adding your broccoli.

  1. Add your butter and vegan chicken to the pan and cook through.

  1. Pour your sauce into the pan and stir through.

  1. Whilst this is heating through, cook your fettuccine according to packet instructions and pat dry before incorporating into your frying pan.

  1. Season as needed and serve!

Watch Lizzo’s TikTok to get an idea of quantities and alter depending on how many you’re cooking for! 

Sandra Oh’s Spatchcocked Chicken, Roasted Asparagus and Pasta

Grey’s Anatomy and Killing Eve icon Sandra Oh is a true foodie through and through, loving the ritual of poring over a morning coffee and simple avocado toast as much as the excitement of a spellbinding script landing on her desk. “My favourite foods? Korean (but that’s a given) Spanish and Japanese are my faves.” said Sandra. “My dream dinner would be something simple – a spatchcocked chicken, roasted asparagus and zucchini with a side of pasta and a big fat glass of wine”. FYI: spatchcocking,also known as butterflying, is when a chicken’s backbone is removed so that it lays flat, allowing it to cook faster and often tasting more tender in the end! 

If you fancy taking inspiration from the queen of Grey Sloan Memorial Hospital herself, look no further for a spatchcocked chicken recipe that is flavourful, juicy and guaranteed to become a staple within your monthly meal rotations. Oh and lastly- Sandra’s dream dinner party guests?  “Michelle Obama – no need to explain, Ghengis Khan – to talk about power, the Buddha – to help understand impermanence, Ted & Matt – my friends who are just the best at dinner parties because they’re deep conversationalists.” Can we join?

SERVES 4
PREP: 15 MINS COOK: 45 MINS
MEDIUM
  1. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.
  2. Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
  3. Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

Serena Williams’ Vegan Walnut ‘Meat’ Tacos

Queen of the court Serena Williams might not be strictly plant-based 100% of the time, but her passion for vegan food as part of her healthy lifestyle regime helps her to stay at the top of her game in her professional world and feeling her best during her downtime. “My philosophy is eat to live. Don’t live to eat,” she told Women’s Health in August 2021. “I want to have a healthy lifestyle and, so you know, [I’m eating] a lot of greens and mostly plant-based lately, just super healthy stuff.”

One recipe that’s become a staple in her diet is walnut ‘meat’ tacos made from nuts mixed with a seasoning blend including cumin, paprika, and more- a recipe that comes courtesy of plant-based chef Lauren Von der Pool who cooked for the Williams sisters for several years. Pop into a soft taco shell and boom- mid-week dinner, completed it. The recipe is somewhat elusive online, but you can watch Lauren create her Grand Slammin’ Tacos on YouTube, or purchase her book Eat Yourself Sexy for a full breakdown of all the ingredient quantities!

SERVES 4
PREP: 15 MINS COOK: 20 MINS
MEDIUM

  1. Add soaked and dehydrated pecans to a food processor and pulse until chopped into small chunks to form the ‘ground meat’.

  1. Add in the Mexican seasoning (cumin, paprika, onion powder, garlic powder, oregano, thyme cayenne, chilli powder) and stir through.

  1. Add a teaspoon of coconut oil, liquid smoke and plum vinegar, and a splash of coconut aminos and organic blue agave and combine.

  1. Add in some diced red onion and tomatoes and stir through.

  1. Next, add your cashews, nutritional yeast, red onion and a splash of apple cider vinegar, coconut aminos and water to a food processor and blend to create your cashew sour cream.

  1. Take a homemade or pre-bought balsamic reduction and drizzle across a plate.

  1. Fill a romaine lettuce leaf with your pecan mixture and top with chopped tomato, onion, and diced avocado.

  1. Top with your cashew sour cream and enjoy!

Tom Holland’s Pasta Mug Rigatoni 

British sweetheart and man behind the most slick Spiderman moves in the business, Tom Holland might be one of the biggest names in Hollywood, but his fave meal is likely a lot more low-key than most celebrity dinners. Enter: pasta in a mug.

“I do this thing I love off Instagram,” Tom told LA restaurant Simone’s director Joe Russo and chef Jessica Largey, “You get a mug, and you put cheese in the bottom of the mug, a bit of basil, then tomato sauce. And then you put rigatoni there — you put it in circles. Then you put the cheese on top. Then you put a plate on, flip it that way, and bake it.It’s like a pasta pie,” he added. “It’s really good, and it’s super easy to do. And it looks way more impressive than it actually is. Yeah, that’s my go-to.” If that doesn’t sound delicious we don’t know what does! 

SERVES 1
PREP: 5 MINS COOK:
EASY

  1. Preheat your oven to 190°c and start assembling the pasta pie by adding the cheese layer at the bottom of a coffee mug (make sure it’s made of oven-safe materials).

  1. Top the cheese with half of the marinara sauce and basil. Then place the rigatoni upright on top. Another layer of marinara goes over the rigatoni, followed by a final layer of mozzarella cheese.

  1. Once assembled, place the mug in the oven and bake for 20 to 25 minutes, or until the top is slightly golden and bubbly. After carefully removing the mug from the oven, place your serving plate face down on top of it. Flip the mug with the plate, and let the pasta pie set onto the plate.

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