learning to cook

Prepare your own meals. Working out is important to get healthy, but eating properly can help you achieve results faster
Cooking shouldn't be rocket science. We've got you covered.
I should have admitted right then that I couldn't cook. But he married me anyway, and it took me nearly 20 years of marriage -- during which I have melted through pots (even a Le Creuset, once), forgotten to put flour in cake recipes and even set toasters on fire -- before I finally gave up.
Sewing was hard for many of us. Rhonda Smith says she made her first yellow dress in this class "and it was awful!" Peggy
In our minds, these are the 30 essential recipes every cook should know by the time they turn 30. If you can master these, you'll have most of the tools you need to learn any other recipe with relative ease.
These recipes form a foundation for experimentation with great results.
I can't say enough about the miraculous nature of nonstarchy vegetables. They contain micronutrients that work with macronutrients to rebuild and repair your body on a cellular level. The problem is cooking and then all the chewing involved in eating the ideal 12 servings a day.
Lately -- or I should say, since I no longer am in the work force -- I have taken up experimenting with some new dishes.
There comes a time in every bad cook's life when guests arrive for dinner. And just because you don't know your way around the grocery store, much less around the kitchen, is no reason to despair.
What works for experienced cooks is not going to work for kitchen-resistant cooks. So here's my advice to people who don't cook.
I vividly remember the Afro-Brazilian recipes of Bahia in Northeast Brazil. But I cannot recall the names of the ladies who taught me how to cook them.
These are exactly the questions I asked when I was her age, when I wouldn't have been able to identify a Dutch oven; when I bypassed recipes because they called for an exotic ingredient called chicken stock; when I almost ordered sweetbreads thinking they were some form of pastries.
After some rattling of bowls and a few choice curses, my sister emerged from the kitchen area carrying a large glass bowl of pesto pasta to the table. I took my first bite before she did. My taste buds immediately shut down. My throat burned.
We read a lot about intuitive eating. Just as important, and the first step in the process, is intuitive cooking.
This Mayonnaise D'Homard dish turned out to be delicious and perhaps one of the most beautiful presentations of lobster I have ever seen.