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Elevate Your Culinary Skills with Simple New Recipes

Venturing into the pages of a new cookbook can often evoke a sense of intimidation, particularly if the choice was made based on an appealing cover. The thrill of acquiring a new cooking guide can quickly transform into mental confusion due to unfamiliar terms and techniques, potentially resulting in a cooking crisis reminiscent of comedic television moments from shows like Schitt’s Creek.

It is important to remember that even professionals spend significant time mastering fundamentals. During my time at The Culinary Institute of America, I dedicated three weeks solely to perfecting cookie recipes—a process that encompassed 15 full business days focused on mastering the combination of butter, sugar, and flour. For home cooks, however, the route to improvement can feel lonely and confusing without clear guidance on what skills have truly been mastered.

To help guide home cooks this year, I reached out to several professional chefs to share an assortment of straightforward recipes that build on the skills you may already possess. Whether you enjoy roasting vegetables, blending smoothies, or sautéing, these recipes offer a way to elevate your culinary creations with ease: you can try a roasted chickpea dish that impresses dinner guests, whip up a quick dairy-free pudding using your existing prep skills, or create a flavorful pesto orzotto that quickly becomes a weeknight favorite. With practice and experimentation, you can develop your skills into those of a seasoned home chef—all without the need for a formal culinary education.

Fried Egg Dressing

From Chef Angelo Sosa
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 to 3

Ingredients:

• 2 ounces grapeseed oil
• 2 eggs
• 1 clove garlic, minced
• Fresh thyme
• Salt, to taste
• Water, to thin as necessary
• Dijon mustard
• Parmesan cheese
• Lemon juice

Steps:

In a medium skillet, heat grapeseed oil over medium heat until hot. Crack the eggs into the pan separately, surrounding them with minced garlic and thyme. Cook until sunny side up, basting with the oil intermittently until the whites are cooked through and the yolks remain runny. Season with salt and transfer the eggs to a blender. Add water, Dijon mustard, cheese, and lemon juice, then blend on high until smooth. Gradually drizzle in more oil while blending to create an emulsion. If the dressing appears to separate, include a couple of tablespoons of water until fully emulsified. Store in the refrigerator for up to a week.

Protein-Packed Crispy Chickpea Snack Mix

From Emily Ziemski, Well+Good’s senior food editor
Prep Time: 7 minutes
Cook Time: 22 minutes
Servings: 10 to 12

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• Your choice of seasoning blend
• 1 cup pretzels
• 1 cup Cheez-its
• Fresh thyme, chopped

Steps:

Preheat the oven to 425°F. Pat the chickpeas dry and spread them on a baking sheet, ensuring space between them. Roast for five minutes before adding olive oil, salt, pepper, and seasoning. Return to the oven and roast for an additional 18 to 20 minutes until golden brown and crispy. Let them cool for a couple of minutes, then combine with pretzels, Cheez-its, and chopped thyme in a large bowl. Store leftovers in an airtight container for up to a week.

Skillet Pesto Orzotto

From recipe developer Becca Jacobs
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients:

• Olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 1/2 cup white wine
• 4 cups vegetable stock
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1 cup peas
• Pesto sauce
• Salt, to taste

Steps:

In a skillet over medium heat, add olive oil and diced onion, cooking for about three minutes until softened. Stir in the minced garlic and cook for another two minutes. Add orzo and white wine, stirring continuously to keep orzo from sticking. After three minutes, gradually add vegetable stock, stirring continuously until absorbed. Continue this process until all stock is added, taking about 15 minutes. Lower the heat, then mix in butter, Parmesan, and peas until warmed. Finally, stir in the pesto and season with salt before serving.

Creamy Blender Chocolate Pudding

From recipe developer Becca Jacobs
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients:

• 1 cup almond milk
• 1/2 cup cocoa powder
• 1/3 cup maple syrup
• 1 tablespoon vanilla extract
• Pinch of salt

Steps:

Add all ingredients to a blender or food processor and blend at high speed for about five minutes or until the mixture is smooth and dark brown. Stop to scrape down the sides as needed. Transfer to a container with a lid and refrigerate for at least 30 minutes before serving. Serve chilled with a sprinkle of flaky salt and a drizzle of olive oil if desired.

Source
www.wellandgood.com