We all have to start somewhere. That’s the inspiration behind this adorable little collection of recipes for absolute beginners. We are talking about beginners who can hardly boil water. Maybe you just graduated from college and are on your own for the first time, or maybe you never broke down with cooking. do not worry! These dishes—from mayonnaise rice bowls and no-cook tuna to oven-roasted chicken thighs with potatoes and lemon—are a great place to start. Because no one gets up one day and can suddenly, say, run a marathon or, in this case, cook.
But anyone can make something good to eat. With a little help from cooking columnists Melissa Clarke, Genevieve Coe, and Eric Kim, you’ll become the chef you’ve always wanted to be: a self-confident person. Start with the recipes below, which are arranged from easiest to hardest. With practice, repetition, and patience, you will not only develop a set of skills that you can apply to other New York Times cooking recipes, but you will have 10 delicious dishes under your belt that are worth cooking on repeat.
You will be amazed at how much great cooking you can do without turning on the stove. Take a bowl of tuna mayo rice: All you need is canned tuna, your favorite mayonnaise, leftover rice and whatever you want to sprinkle on top of it. Sesame seeds add a little nutty crunch. Roasted seaweed, such as nori or furikake, offers a crunchy saltiness; And green onions bring delicious freshness. Think of it as a blank canvas and get creative.
Recipe: tuna rice bowl
Here’s your chance to prove (and share) your culinary ability. All you need to make this guacamole is a sturdy bowl, a fork, and some elbow grease. Mash your avocado et al. Until smooth – or chunky if you’re big on the variation in textures. Then, take the opportunity to learn to taste as you go, add salt along the way, and decide whether to toss in jalapeño seeds for a spicy heat and squeeze in more lime juice if you like tangy guacamole. Just make sure to wash your hands after touching the jalapeño! (The capsaicin that makes it hot can also irritate your eyes and skin.)
Well, it’s time to turn on the stove. Get a non-stick pan because it will really take you places, starting with cheese-pulling heaven when you make this quesadilla. Here, you’ll need to sprinkle cheese to make the mess not just inside the tortilla but along the edges as well for a crunchy halo-like halo.
Recipe: Crispy Quesadilla
If you’re staring at a tough day, start it strong: Few dishes can do that better than a really good French toast. In this case, you’re using standard sandwich bread, which becomes especially custard because it’s tender, soft and cooks quickly, but sourdough, milk bread, and brioche will all work, too. Just give the slices some time to soak up all that egg-rich milk before you hit the pan.
Recipe: French toast
Beans, take a day off because it’s egg roasting time. Here’s your chance to practice your egg cracking skills – rest assured – and unleash the beauty of buttery scrambled eggs. It’s also a lesson in temperature control, and keeping the heat low to help you avoid overcooking eggs. If you’re a vegetarian, a tofu scramble is totally possible, and cooking with olive oil instead of butter will taste just as good.
You may have heard of the glories of cooking on pans. For those who are busy, have limited resources or time, or have picky eaters to feed, paper cooking can be a lifesaver. You’ll be amazed at the delicious and satisfying meals you can have with nothing but a skillet, including these simple grilled veggies that you can mix and match according to your taste.
Divide the pot, the last of the kitchen items you’ll need to complete this cooking marathon. When it comes to one-pot meals, the tofu curry is easy to prepare, with an aromatic coconut sauce that lends its flavor to broccoli, tofu, and onions. And with all the fat and liquid that comes from full-bodied coconut milk, vegan chefs will be delighted.
Recipe: Tofu vegetable curry
What better way to feed a large group of this turkey chili? (It’s also a great way to make plenty of meals for yourself: leftovers keep for days in the fridge or a month in the freezer.) The recipe begins with sautéing canned onions and tomatoes in olive oil before adding chili powder and chipotle to the oil. Mix to season and heat. You’ll have to let things blow away for a good 20 minutes, but you can trust that the process, like these 10 recipes, works.
Well, time to roast a whole chicken! Just kidding: Let’s start with just the thighs, and work from there. When you’re looking for comfort and an all-out dinner, this lemony chicken will deliver a sense of accomplishment in the process. The result will warm the soul, with just a touch of cloudiness and sparkle from a generous helping of lemon juice.
Recipe: Lemon chicken with potatoes and oregano
This isn’t the end of the kitchen marathon – it’s just the beginning. We hope you get out of cooking these 10 recipes and feel empowered enough to feed not only yourself but the people closest to you and dear ones as well. Even at the beginning of this journey, you will find joy in cooking. And only get better.
And to drink…
Many wine lovers recognize salmon as a fish that can be eaten with red wine, particularly burgundy or pinot noir. While this can be a great pairing, the pungent mustard and lemon flavors in this grilled salmon recipe would be even better with white wine. My best choice would be a dry Riesling, whether from Germany, Alsace or Austria. It would be a good unpretentious dish, but this dish would complement the excellent bottle as well. If he’s not Riesling, then what about Chapley? The same is true: a young village wine would be fine, or a ole or a grand cru with a young age even better. other options? An Oregon Chardonnay, savinière from the Loire Valley or a good assyrtiko from Santorini would all be delicious. If you’re wearing red, try a good cru Beaujolais. Eric Asimov