In our one earlier lesson, she was very timid. She never made a move without me asking her to do something and often apologized for the way she did things. This is super common in cooking classes when a student is a total beginner, but I wondered how she hadn’t gotten a little more comfortable in the kitchen from working with her cookbook. As we sat over tea, I asked: “How often do you cook from these gorgeous cookbooks?” She blushed and looked at the floor, then took a nervous sip of tea. “I like the pictures,” she said, “but the recipes don’t make any sense to me.”
Last week I was working with a student and I asked her to get me half a cup of milk. What she brought me was 1 pint of milk — 2 cups worth. I looked at her and smiled, because I thought she was joking, but her earnest look wiped the smile from my face. What she’d brought me was half of a 2-pint measuring cup, so yes, technically it was half a cup… the cup was just really big. So I sent her off again and asked her to bring me back 1/4 of the milk she had brought me.
Let’s get real… salad is a big old fail. Some of us have learned to love it, and some of us even legitimately adore it, but reality is that lots of people hate salad and force themselves to eat it to stay healthy. It’s totally ok to admit it.
My grandmother was an incredible cook and baker. Everyone in the family used to beg for her recipes. Sadly, she never considered herself talented in the kitchen; in fact, she believed the opposite.
When turkeys defy the space-time continuum. And what did we learn from this little situation?
There is a certain confidence that comes with cooking that happens. Just like an artist, the perfect stroke of a brush is like cutting, seasoning, boiling, and preparing. The smell is just the beginning of the bliss that comes with completing, serving, and finally eating your delicious meal. With any accomplishment, our confidence increases, and we feel good. Cooking can bring out the badass in us all. There are five ways that cooking can increase your confidence.
Have you ever found a recipe that you wanted to make but the servings were for a super large amount? A couple weeks back I found a great cookie recipe, but it made 115 cookies. Of course I didn’t even think to split the recipe in half, instead I tried to make the whole batch in my 5-quart KitchenAid mixer. Let’s just say it was NOT the best way to make cookies. I needed to use 2 of my largest stainless steel bowls to make it work, and I had dough flying all over the kitchen. What a nightmare!
First and foremost, roasted vegetables are amazing because they’re delicious. When cooked properly, the sweetness of the veggies shine through (yes, vegetables can be sweet), and the flavor is heightened by an unbelievable crisp on the outside. It’s the perfect union of texture and flavor. Think savory on the outside, sweet on the inside.
The beauty of roasted vegetables is that they’re a great way to get an extra serving of veggies into your day, and they’re also handy for using up vegetables when you have too many hiding in your fridge. When you’ve overdone it at the grocery store or farmer’s market (hooray summer!) and have too many vegetables on hand, making a big batch of roasted vegetables is a phenomenal option and prevents food waste/saves money.
Ahhh, how to cook a perfect steak. While steak is easily one of the most popular meals in the country, the thought of dishing up steak for dinner causes a panic for many home cooks. It doesn’t have to be that way. With the right skills and just a bit of practice, you can dish up perfect, restaurant-worthy steaks at home in less than 30 minutes.
We all know how important it is to eat salads, and dinner salads are fast, healthy way to get dinner on the table. Unfortunately, too many people think of salad as that boring green stuff that restaurants sneak in before you get your steak and fries. I’m going to try to change the “salad stigma” and show you that, by following four simple tricks, you can create awesome, delicious salads you’ll happily eat, even as a main meal.