Famous Celeb Dishes With A Twist

Nowadays, famous chefs aren't just cooking for celebrities, they are celebrities. It's hard to find a well-known culinary personality who isn't constantly on television, whipping up meals on talk show cooking segments, let alone hosting their very own cooking show on the Food Network. Needless to say, trying your hand at a famous chef's recipe has never been easier or more popular.

In honor of that, we rounded up recipes from some of the most famous celeb chefs. Our intrepid recipe developers went to work creating these famous celebrity dishes. Along the way, they created a few twists to the recipes. These slight additions, subtractions, and alterations, we believe, take a great dish to another level. And in some cases, they make the dish even easier for amateur chefs to recreate. From Bobby Flay's shrimp and grits to a trio of Gordon Ramsey dishes, these are a few famous celeb dishes with a twist that you need to try.

Nothing says home cooking like meatloaf. So who better to borrow a meatloaf recipe from than Ina Garten, a chef who invites viewers into her home for a living? Our take on the Barefoot Contessa's meatloaf recipe is nearly identical but with the addition of one secret ingredient: pork rinds. This crunchy snack food adds another layer of savoriness and complexity to the dish.

With that addition in tow, the recipe follows Garten's to a T, including the ketchup coating. Once the loaf is prepared, it takes about 1 hour and 15 minutes to cook. Depending on how many mouths you have to fill, you likely won't have any leftovers. But if you should, good news. "It will keep in the fridge in an airtight container for five days," says recipe developer Stephanie Rapone. "[It] makes delicious leftovers on its own or as a sandwich. Just reheat [it] in the microwave in one-minute increments until hot."

Soft, creamy scrambled eggs are a rather delicate food, a dish that naturally makes you think of a chef with a soft, gentle demeanor. You know, like Gordon Ramsay. While the juxtaposition may be jarring, we ensure you Ramsay's scrambled eggs are the real deal. There are a few secrets to his recipe. First is the cooking method, which involves taking the eggs on and off the heat. This prevents them from overcooking and getting a rubbery texture. Next is the addition of crème fraîche, which gives the eggs the perfect fluffiness.

Our recipe follows all this. It's not until the end where we put a spicy twist with the addition of salt, paprika, onion powder, chili, and garlic powder. These spices elevate the flavor of the eggs to another level. When ready, serve your scrambled eggs on toasted sourdough bread (a Ramsay favorite) and eat up.

Bobby Flay may be best known for the Southwestern cooking that put him on the culinary map, or more recently his fiery work on the grill, but the talented chef is more than capable of cooking up a true Southern comfort dish like shrimp and grits. We don't need to tell you how good the dish is. We do need to tell you that we made some subtle tweaks in our version of the recipe. Most notably, in order to reduce the dish's high-fat content, we cut out the bacon and swapped in half a cup of Parmesan for one cup of grated cheddar. 

If getting this classic dish right sounds like a tall task, know that the whole recipe can be completed from start to finish in 40 minutes. It contains just five steps and most of the ingredients are likely already in your pantry. When both components are done, pour the grits into a bowl, spoon some shrimp on top, and throw a bit of parsley in for a pop of color.

Hamburgers are quintessential Americana grub, so taking a burger recipe from a Brit could be seen as sacrilege. But we promise that Gordon Ramsey's burger can stand up to any on this side of the pond. "Ramsay's recipe focuses on flavor, flavor, and more flavor," says recipe developer Petar Marshall. "By seasoning and layering flavor all throughout, his recipe truly results in a delicious burger."

To make things easier for home cooks, our recipe swaps out Ramsay's recommended short rib, brisket, and chunk mixture for ground beef with an 80/20 fat ratio. One other liberty we took from the famed chef's recipe involves the cheese. Instead of topping the burger with Monterey jack cheese, we stuffed it into the center of the patty for a nice cheesy surprise when the eater takes a bite. The burgers take just a few minutes on the grill to cook. Then you can assemble with toasted brioche buns, lettuce, tomato, onion, and last but not least, a spoonful of mayo-mustard.