You need to know a few basic recipes to be successful in the kitchen. Once you are confident in making these, you are prepared to create just about anything.
Rice
An electric rice steamer or pressure cooker (like an Instant Pot) is a handy gadget to have; you can use it to cook rice, vegetables, fish, and much more. Follow the manufacturer’s instructions.
It’s also quite easy to cook rice in a pot on the stove. For long-grain white rice, follow the 1-2-3 rule: 1 cup of rice + 2 cups of water = 3 cups of cooked rice.
Basic white rice
Rinse the rice in a mesh strainer and add it, the water, and a dash of salt to a saucepan. Stir the rice briefly, set the stove on high, and let it come to a boil. Reduce the heat to medium-low, cover the saucepan, and let the rice simmer until it is cooked through and all the water is absorbed. This usually takes about 20 minutes for one cup of white rice. Don’t stir the rice or lift the lid while it’s cooking. The steam created in the closed-pan environment keeps the temperature even and prevents the rice from drying out. When it’s done, remove the pan from the heat and fluff the rice with a fork.
Brown rice is a little bit trickier, as it includes the nutritious bran layer on the outside and requires a longer cooking time with more water. And brown rice cooked using the white rice method often turns out mushy, sticky, or undercooked. For the best brown rice taste and texture, I prefer to use the “pasta” method.
Basic brown rice
Rinse the brown rice in a mesh strainer, and add it to a saucepan of boiling water with a dash of salt. Use six cups of water for every cup of rice. Stir the rice, turn the heat down to medium, and let the rice simmer for about 30 minutes. Drain the rice into a mesh strainer, and quickly return it to the saucepan. Cover the saucepan immediately with a tight-fitting lid, take the pan off the heat, and let it steam for an additional 10 minutes. When the rice is done, remove the lid and fluff the rice with a fork.
Seasonings can be added to the rice and water to lend a nice flavor. A chicken or vegetable bouillon cube works well, as does a pinch of saffron.
Instant rice, such as Minute Rice, can be prepared in about 5 minutes. Unfortunately, this precooked, dried, and reconstituted rice tastes starchy and mealy — but it can be used in a pinch (and I use it on nights when I am just too pressed for time to wait around for regular rice to finish cooking). Another way to save time is to buy a takeout container of freshly steamed rice from an Asian restaurant.
Baked potatoes
Potatoes can be baked either in a microwave or a conventional oven. Medium- to large-size russet or Idaho baking potatoes work best. First, rinse the potato clean under the faucet and pat it dry.
Basic baked potatoes
For the microwave, poke several holes in the potato with a fork and microwave it for about 7 to 8 minutes or until the potato is soft all the way through, turning it over at the halfway point (cook for 10 to 12 minutes for two potatoes).
For the oven, insert a metal skewer all the way through the potato the long way. Bake it at 375 degrees for 45 minutes to an hour (for one or two potatoes). The metal skewer heats up and helps cook the potato from the inside. You can rub the skin with some olive oil before you bake it, to help it crisp up a little.
Mashed potatoes
Mashed potatoes are a true American comfort food, a holiday dinner tradition as well as an everyday meal standard. Instant potato flakes reconstituted with hot water are a real time-saver and will work in a pinch, but they just don’t taste the same as what Mom used to make. The good news is, it is easy to make your own mashed potatoes from scratch.
Basic mashed potatoes
Take two russet or Idaho baking potatoes, scrub them clean under the faucet, and, optionally, peel them with a vegetable peeler. Cut the potatoes into chunks about 1-inch square. Get a large pot of water boiling, and put in the potatoes. Boil them for about 10 minutes, or until the potatoes are soft and cooked all the way through (test this by stabbing one with a fork). Drain the water, and mash the potatoes slightly with a potato masher or a fork. Add any of the following: butter, milk, cream, chicken or vegetable broth, sour cream, garlic, cream cheese, shredded cheddar or jack cheese. Mash the potatoes again, just until they are mixed. If you over-mix them, the potatoes will be dense instead of light and fluffy. Add salt and pepper to taste. Serve them with butter or gravy, if you like.
Roasted potatoes
Experiment with the flavor of oven-roasted potatoes by adding any of the following seasonings before cooking: Dijon mustard, garlic, thyme, oregano, smoked paprika, rosemary, Lipton Onion Soup Mix, or ranch dressing mix.
Oven-roasted potatoes
For two servings, take 1/2 pound of small potatoes (red or “new” potatoes, small Yukon gold potatoes, or colorful fingerling potatoes all work well), rinse them clean under a faucet, and pat them dry. Cut larger potatoes in halves or quarters; leave tiny ones whole. You want to end up with pieces about 1 inch long or smaller. Place them into a bowl or zipper-top plastic bag with two tablespoons of olive oil and a dash of salt and pepper. Stir or shake the bag to coat the potatoes. Spread them out onto a baking sheet and bake at 400 degrees for 25-30 minutes, or until they are golden brown and cooked through.
Hard boiled eggs
Steaming rather than boiling eggs will result in an easy-to-remove shell every time.
Easy-peel boiled eggs
Fill a medium bowl with water and a good amount of ice. Add one inch of water to a large saucepan with a steamer basket insert, and bring the pot to a boil. Once it has started boiling, use tongs to carefully place up to six eggs into the steamer basket. Cover the saucepan and let the eggs steam for 12 minutes. Immediately transfer the eggs (using the tongs) into the bowl of ice water and let them sit for 15 minutes. To remove the shell, gently tap the egg all over on the countertop to crack it, and then peel it. Holding the egg under running water often helps get the shell off.
Scrambled eggs
Up your egg game by adding diced onion, diced bell pepper, cheese, ham, or crumbled cooked bacon to the eggs before you pour them into the hot skillet.
Basic scrambled eggs
With a fork or whisk, beat 2 eggs with 2 tablespoons of milk and salt and pepper to taste. In a skillet, heat 1 tablespoon of butter over medium heat. Pour in the eggs. As the eggs begin to set, stir them slightly with a wooden spoon to break them up. As they set more and more, give them a few gentle stirs, just to make sure all the eggs get cooked. You don’t want to over-stir eggs. Eggs are done when there is no more liquid egg visible.
Omelets
Omelets are great for any meal, not just breakfast. In the morning, they can be made with ham and cheese, green peppers, and onions. For dinner, they can be filled with any leftovers or vegetables, even rice. If you think of an omelet as another type of sandwich that uses eggs instead of bread, you can get really creative.
Basic omelet
For a single omelet, briefly whisk two eggs until they are slightly frothy. Heat 1 tablespoon of butter in a nonstick skillet over medium-high heat. Once the oil is hot, turn the heat down to medium. Add the eggs. Stir them gently until they look like they are about to scramble, then stop and let the omelet set. Be patient, since this may take several minutes, which feels like an eternity when you are watching an omelet.
As it sets, sprinkle your favorite fillings on one half of the omelet. When it’s set, fold the naked half over and scoot the omelet out of the pan onto a serving plate.
Fruit salad
A fruit salad makes a fast, elegant, and healthy dessert or side dish, bringing freshness and brightness to any meal. Use whatever fruits are in season, in whatever proportions you like. Try a mixture of berries, cantaloupe, and cherries in summer, or apples, grapes, and tangerines in winter — or Fast Fresh Fruit Salad.
Basic fruit salad
Select your favorite fruits and cut them into bite-size pieces. Add a little sugar or honey if you want some added sweetness, but fruit is usually sweet enough by itself. Stir the fruit gently to blend, and serve the salad chilled or at room temperature.
Remember that not all fruits are created equal. Pears and apples turn brown soon after they are cut, so they should be eaten quickly or paired with an acidic fruit that prevents browning, like pineapple, grapefruit, or a squirt of lemon juice. For a festive look, spoon the fruit salad into parfait glasses and top with a spoonful of cream (whipped or un-whipped) or vanilla ice cream and a dash of cinnamon. Or, cut apples or pears and place them along with a block of cheese on a small cutting board and serve – this works for an appetizer as well as dessert.
Baked chicken breasts
Chicken breasts can be prepared in a myriad of ways, including poaching (great for making shredded chicken), grilling, frying, and sautéing. But probably the quickest, most hassle-free way to cook chicken is to bake it in the oven.
Baked chicken can be seasoned with any type of marinade or spice that you like – see my recipe for Baked Lemon Garlic Chicken. Often salt and pepper is all you need, especially if you have prepared a sauce to go with the chicken.
Brining a chicken breast before grilling or baking it helps keep it tender, juicy, and flavorful. Soak the chicken for about 30 minutes in a mixture of water, salt, and sugar—about 2 tablespoons of salt and 1 tablespoon of sugar for every 2 cups of water. Add other seasoning ingredients such as soy sauce to the brine if you like. Drain off the brine, pat the chicken dry with paper towels, and grill or bake it as usual.
Baked chicken
For a basic baked chicken breast, preheat the oven to 375 degrees. Place the chicken breast on a lightly oiled baking sheet. Drizzle it with a teaspoon or two of olive oil, and sprinkle it with salt and pepper. Bake it for 25–35 minutes, or until the chicken is cooked all the way through (165 degrees F).
I prefer to use breasts with the skin on, and remove it after cooking. Skin helps keep the chicken moist and flavorful as it cooks, and only imparts minimal extra calories.
Pasta
Different types of pasta have different cooking times. The thicker or larger the pasta shape, the longer it needs to cook. Your recipe or the pasta package will tell you how long your particular type needs to cook.
Pasta (any shape)
Bring a large pot of water to a boil over high heat. Add about 2 teaspoons of salt to the water. Oil is not necessary. Once the water is boiling vigorously, add the pasta. For long straight pasta such as spaghetti that won’t completely fit in the pot at once, let the part that is in the water soften a bit, then push the rest of it down until it is all immersed.
When the water returns to a boil, turn the heat down to medium. Let the pasta cook, uncovered, for as long as directed on the package. Parking a wooden spoon across the top of the pot or in the water can help prevent boil-overs.
Cook pasta until it is al dente, or tender yet still somewhat firm to the bite. Test this by fishing a piece out of the water, letting it cool a little, then tasting it. It should be somewhat firm but not crunchy.
Once the pasta has cooked, drain it in a large colander or metal mesh strainer. Do not rinse the pasta unless you are going to use it in a chilled pasta salad. Put the pasta in a serving bowl and add a little olive oil to prevent it from sticking together. If you’re not going to serve it right away, keep the pasta warm in an oven set to low.
Sautéed vegetables
It is quite easy to sauté vegetables as a side dish or as a stir-fry meal; just remember that the softer or more delicate the vegetable, the shorter the cooking time. For instance, zucchini doesn’t take as long to cook as carrots, so it should be added to the pan after the carrots have had a chance to cook a little.
Basic sautéed veggies
Cut your vegetables and/or greens into bite-size pieces. Put a little olive oil or butter in a skillet over medium heat. When the oil is hot, add some garlic and onion, and sauté them for 1-2 minutes until they are fragrant, but not so long that the garlic crisps and burns. Add your vegetables in batches (sturdier ones first, delicate ones last) and stir them frequently until they are softened to your liking. Add salt, pepper, and any other spices. You can also add a sauce or marinade at this time, and continue cooking until the sauce is hot and bubbly.
Gravy
You can buy pre-made gravy in a jar, or make it from a packet mix. But if you’re already cooking a large piece of meat, there is a fast and easy way to make tasty gravy from the pan drippings. And you can even freeze extra pan drippings for making gravy later.
Easy homemade gravy
With a spoon, carefully skim off most of the fat and oil floating on top of the pan drippings, and discard it. Pour the remaining juices into a skillet, being sure to scrape up and include any browned bits from the bottom of the pan, and set it on the stove over medium-high heat. Add 1/2 packet of dry onion soup mix (such as Lipton) and stir.
Meanwhile, in a jar with a tight-fitting lid, shake together 1 cup water and 1/2 cup flour. Make sure it’s completely smooth and blended with no lumps. When the pan drippings come to a boil, start whisking them with one hand and slowly drizzle the flour mixture into the pan with the other. It’s important to do this slowly, whisking constantly. The gravy will quickly thicken. You probably won’t need to use all the flour mixture.
Once the gravy has thickened to your liking, take it off the heat and season it to taste with salt and pepper. If the gravy needs some extra flavor, add more of the onion soup mix.
Vinaigrette dressing
Vinaigrette dressing can be as simple as oil, vinegar, salt, and pepper. Adding an emulsifier like mustard, mayonnaise, or even freshly crushed garlic can help prevent the dressing from immediately separating. Experiment with different kinds of vinegar, such as balsamic, red wine, or tarragon, and oils like olive, walnut, or grapeseed. Try substituting lemon juice for the vinegar, or adding additional spices like basil, oregano, thyme, crushed dried red pepper flakes, or a dash of sugar.
Basic vinaigrette
In a small jar or bottle with a tight-fitting lid, place 2 tablespoons of olive oil and 1 tablespoon of vinegar. Add 1 teaspoon of Dijon mustard, and a dash of salt and pepper. Shake the jar vigorously until the dressing is blended. Adjust the seasonings to taste. This makes enough dressing for two average-size salads.
Easy cheese quesadillas
This has got to be the easiest snack on the planet. If you’re short on time, 30 seconds to a minute in the microwave will also melt the cheese nicely, although you won’t achieve a crisp golden brown exterior.
Both dairy cheese and vegan cheese work well here.
Try different toppings with the cheese: black beans, diced onions, prosciutto, asparagus, diced cooked potatoes, tomatoes, mushrooms, pickled jalapeño slices, cooked chicken breast slices, or ham are all good. Be creative!
Basic quesadillas
Take a large flour or corn tortilla, sprinkle it all over with your favorite cheese, and add salt and pepper to taste. Heat 1 teaspoon of oil in a skillet over medium-low heat. Place the tortilla (cheese side up) in the pan and heat it until the cheese begins to melt. Turn the heat to medium-high, fold the quesadilla in half with a spatula, and cook it for just a minute or two longer on both sides, until it’s crisp and golden brown.
If any cheese leaks out the side of the quesadilla into the hot pan, do not despair! The cheese will begin to crisp up and turn golden brown, and those crispy bits are actually the very best part of the quesadilla.
Whipped cream
This is a tough job if you don’t have an electric mixer. It can be done by hand with a wire whisk, and you’ll get a real workout doing it.
Basic whipped cream
Combine 2 cups of heavy whipping cream with 1 tablespoon of sugar and 1 teaspoon of vanilla extract. Beat the cream on high speed until stiff peaks form (which means that when you dip a spoon in the cream and pull it up, the little peak will retain its shape without softening). You can add more sugar if you like a sweeter whipped cream; the mixing time will increase slightly. Whipped cream is also great with a little cinnamon added.