Southern Plate

Having cooked and baked for most of my 75+ years, I'd say that mastering some techniques will put you in good stead to tackle anything you want to make. The techniques aren't difficult, but will give you confidence and be less reliant on following every recipe to a T. Sometimes recipes have mistakes, or leave something out, especially online recipes.

I find cooking shows on tv very soothing when the rest of the world is making me anxious. I like Milk Street, America's Test Kitchen, Sara's Weeknight Meals. I like that they explain a bit of the science behind cooking, why something is done a certain way.

Timing is a big deal, learning how long components of a dish take, what can be made ahead of time so you don't have multiple things going on at once.

Clean as you go. My mom drummed that into me. It helps.

I love southern plate.

For easy and flawless recipes, I don't think you can do better than Ina Garten .. her recipes are on Foodnetwork, Barefoot Contessa and many blogs share her recipes also. I usually just search google with whatever I am looking to make and her name.

Also like Jinx's suggestion of Smitten Kitchen

For baking, I find King Arthur's recipes ALWAYS come out as expected -- there is a range of skill levels from easy to challenging but they are clearly identified.

I assumed you were talking about making dinner, more so that baking? Baking can be unforgiving, but most dinner entrees have some flexibility.

I'd start with whatever you like to eat for dinner. Choose maybe 3 dishes. Google for recipes, and look for ones that say "quick" or easy. Try them out.

PS I won't make recipes that don't have high ratings, and a lot of them. Some recipes are never even tested so the ratings ensure it is a good recipe and works as intended.

There are a lot of mediocre recipes out there. My hints would be to use your common sense and your senses when you cook. If a recipe is highly rated but has a few ingredients that you or your family aren't crazy about, just skip it.

Here are some examples of the "use your senses" advice. If the recipe says to cook something for 30 minutes and you can't smell the ingredients coming together, keep cooking it. Use your sense of touch to make sure the texture is right - not too gooey, not too crunchy.

Baking is more of a science but IMO most main dish recipes are more of an art.

How about Allrecipes Quick and Easy dinners? there are some very nice meals here:

https://www.allrecipes.com/recipes/1947/everyday-cooking/quick-and-easy/

allrecipes.com but you have to really check the reviews. Some submitted recipes are real duds.

Natasha's Kitchen - lot's of from scratch recipes that are quiet good. She also has a YouTube channel.

Can't go wrong with Ina Garten (or on Food Network) although some recipes are move involved, she does have many that are basic and from scratch.

I'm a big fan of Julia Child, although some of her recipes can be involved. The original French Chef series from the 1960's is available via streaming on Amazon Prime. Starting at the beginning, she teaches cooking techniques. This is from a time when the ingredients available in US grocery stores were more limited as were the various kitchen tools the average home cook had access to.

This fellow - ANTI-CHEF - is hilarious and self described as "clueless in the kitchen, minimal interest in cooking and forcing myself to learn gourmet recipes". He's cooked various things, but has also gone through Julia Child's & Simone Beck's "Mastering the Art of French Cooking" and attempted some of the recipes. Some turn out bad but others turn out very well.

Julia Child's Stuffed Pumpkin Scared the Cr*p out of Me

Julia Child's Coq Au Vin | Jamie & Julia

I too would suggest you use your common sense after deciding what type or types of food you would like to prepare. I still prefer my Ida Bailey Allen cookbooks for the basic things where some people swear by the Settlement cookbooks. If I can find it there was an Italian woman who made very good looking vegetable dishes using few ingredients on YT. Her instructions were easy to follow and most of what she used are available in the US but often seasonal here. Edited to add a link. Use the CC then select English by using the settings wheel. The Perfect Home - YouTube

While baking certain things are more of a science I wing it now after having a disaster using flour that was really dry. It absorbed all of the liquids and barely formed a dough much less a cake batter. I kept adding water then discovered although the right consistency there was too much batter. I added more water to the rest and made pancakes. In looking later I discovered most batter things for cakes, muffns, pancakes use the same base only the flavorings, add ins, and liquids are different. Now I can use some of the older recipes where ingredients are listed and that is all.

Your husband sounds like an excellent resource combined with suggestions here. my hub and I are making Spanish dishes together lately. He translates and acts as sous chef. It’s fun!

A lot of cooking is technique so pay attention to that. I use cooking recipes as jumping off places for suggestions and measurement guides. Enjoy your new adventure.

I like SimplyRecipes.com I find them to be reliable. There are a lot of recipes, but the search feature is good.

I would also suggest that you buy a good instant read thermometer, like a Thermapen. https://www.thermoworks.com/classic-thermapen/ Yes, it is pricey, but you also know that you aren’t going to be serving your family half-done chicken thigns. Making sure things are fully done but not overdone is a stressor for me. I remove that issue using my Thermapen.

I think having good techniques will also make cooking more enjoyable for you. I started by watching You Tube videos on knife skills. Here is a good one https://youtu.be/YrHpeEwk_-U

I too recommend Simply Recipes, Especially Elise Bauer's recipes. She started it in 2001 as a way to save her family recipes.

bbstx, the thermometer suggestion is excellent advice. Especially for a novice cook who might not be confident about judging when something is done.

I'll second several of the recommendations here:

• Smitten Kitchen
• Ina Garten's recipes
• King Arthur Baking for anything in the baking arena
• get an instant read thermometer. If you don't want to spend so much for the Thermapen, Thermoworks also makes an inexpensive but good model called the Thermopop.

other's I'd suggest are:

• https://www.skinnytaste.com/ - healthy recipes with good instruction; she also has a lot of meal plans, which you may find helpful as you cook more.
• As others have mentioned, Videos can be a great way to see how to perform certain techniques, and what the food should look like at certain stages. I also find virtual cooking classes to be a lot of fun and very insightful. They are generally pretty inexpensive and they give you the recipes, ingredients & equipment needed in advance. My favorites are from King Arthur Baking and Milk St Kitchen.
• I'd recommend taking a knife skills class, or watching a video and practicing a bit. It will make prep so much easier. Helen Rennie has a good video on it on YouTube.

And for an opinionated take on the big recipe sites - tread with caution. Many of the sites have ratings only reviews and tons of terrible recipes. Even sites like Bon Appetit have some really questionable recipes - though generally the reviews will suggest improvements or warn about issues. Especially as you're getting started and don't have as much experience to guide you, you don't want to unnecessarily frustrate yourself.

Lastly, decide where you're going to keep recipes you really like - google docs? bookmarks? printed in a binder? pretty recipe cards in a box?a recipe app? It might be good to choose somewhere you can jot notes on how it went, changes you made/would make next time, when you made it, etc.

Good luck, and if you have a favorite cuisine or dish you'd like to make, ask for recipe recommendations!

Salon, thanks for starting this. I do all the cooking. DH does more than his share for our household but....I do envy those with husbands that enjoy cooking.

I'm always looking for new but easy entrees.

And for an opinionated take on the big recipe sites - tread with caution. Many of the sites have ratings only reviews and tons of terrible recipes. Even sites like Bon Appetit have some really questionable recipes - though generally the reviews will suggest improvements or warn about issues. Especially as you're getting started and don't have as much experience to guide you, you don't want to unnecessarily frustrate yourself.

Very true!

To add to some of the points above, I think so much of being a good cook is confidence .. so asking for reliable sources is a great start! Having a few places to go for recipes you KNOW will come out as intended is a big boost. I also want to second and third some of the recommendations above. a good thermometer is invaluable if you aren't used to cooking meat (even if you are)-- I also like thermoworks products (and they will be running various sales from now until the new year). Also love the suggestion to take a knife skills class-- online or in person. Good knife skills will make prep not only more fun-- but more safe! My local W&S offers one that my niece said was very helpful -- oh, and invest in a couple of GOOD knives or sharpen the ones you have. It makes all the difference!

Can't wait to see what you make!

Another vote for Allrecipes.com. They have a good search function, sometimes a video too. And always read the "most helpful comments" both positive and negative.

A lot of good advice and info already given. I also like Ina Garten/Barefoot Contessa's recipes, but would advise using Diamond Brand kosher salt in her recipes or you may end up oversalting.

One thing I find helpful when trying a new recipe is to read through the recipe beforehand to understand steps and techniques. I like to assemble all ingredients before starting and do clean up as I go. Some recipes are easier when part of the prepping can be done ahead of time. Good sharp knives are a must and I couldn't live without my Thermopen Instant Thermometer. Good luck and enjoy your new adventure!

Once Upon A Chef has many easy, reliable recipes.

In general, not just the above site, sheet pan dinners are easy. Search any site for those to get yourself started.

I save recipes in Copy Me That. If I find a recipe online, I immediately save it to there so I can review the recipe without all the backstory, pop-ups, running videos, and all the other nonsense that clogs up every site (how they make their money but annoying to me).

I agree to start with your goals first. If it is to get decent healthy meals done without a lot of effort is one kind of cooking. Doing things like Martha Stewart growing a flat of grass weeks before Easter so you can roast the ham on a bed of green grass is a whole 'nother kind of cooking.

I should have asked this sooner-- but how do you like to eat? My recipe source recommendations will definitely vary based on the type of food .. maybe if you share a couple of dishes or types of meals you'd like to make, we can provide some targeted suggestions!

I have liked Everyday Food (from Martha Stewart), Rachal Ray, America's Test Kitchen,/Cook's Country/ Cook's Illustrated, and Milk Street for videos (and printed) recipes.

I am not a big fan of cooking myself, and have found those sites to be reliable.

I have an old Fannie Farmer cookbook which I still rely on, as well.

I don't know if this is too left field, but I think most everyone can follow a recipe. I'm a decent enough cook, but what I've been working on lately is skills training. I've never been good at looking into my fridge and being able to make something out of what is in there. So I spend more time reading at America's Test Kitchen/Cook's Illustrated and that kind of thing. I really like Kenji Lopez-Alt as well. I'm getting better at understanding what makes flavor work and can now freestyle soups and whatever we call these bowl things. So, just a suggestion!

As to your specific question, others I don't think I've seen mentioned are Pinch of Yum, What's Gabby Cooking and Half Baked Harvest. I think Sally's Baking Addiction is one of the best "how-to" backing/recipe blogs out there. The Loopy Whisk and Gluten Free on a Shoestring are pretty good for my GF baking needs.

Agree regarding Ina Garten and Smitten Kitchen. Both excellent sources when it comes to basic.

Jacques Pepin has loads of short videos on his Facebook page, demonstrating simple and delicious dishes. He is so good at explaining and demonstrating things, IMO. I learned a lot from watching his TV show back in the day - I think many of those episodes are on YouTube.

https://www.facebook.com/ChefJacquesPepin/videos

Just a suggestion based on my experience. When you purchase one of those instant read thermometers either purchase one that you can use in your nondominant hand. I purchased a pricy one then discovered to see the information I had to hold it in my right hand. Since what I was making had to be stirred constantly it frustrating. There are some that say they can be read from both sides which is what I would actually suggest.

I agree about Ina Garten (The Barefoot Contessa) as her's are some of the few recipes that cook perfectly as written. Many of my other favorites do need some tweaking.

I love Ina Garten, but watch out for the amount of salt she uses (a lot).

Hello Fresh has many recipes available online for free. They're designed to be simple, and they're really good!

Alison Roman has a show on Youtube that demonstrates simple recipes, including learning techniques and concepts that you can apply to other recipes. Her show is really fun to watch too, she's adorable.

Totally forgot about Once Upon a Chef https://www.onceuponachef.com that hhireno mentioned. I like her recipes. They are well-written, easy to understand, and reliable.

I’m a total fan of Kenji Lopez-Alt. https://www.seriouseats.com/j-kenji-lopez-alt-5118720 My family gets tired of hearing ”Well, Kenji said do it this way….” HA! To me, Kenji is more for the science of why or how to do something. He is definitely my go-to for all things sous-vide (along with Douglas Baldwin) but now I’m getting off in the weeds and well away from Salon’s desire to re-hone her somewhat rusty skills.

If you're looking for quick and easy and fast, I enjoyed watching the original Rachel Ray 30 min meals. They always took me longer, but they were quick and easy. For other quick but really yummy stuff there's Pierre Freney 60 min gourmet. I learned a lot about using herbs and spices for flavor from him.

Also, think about if you're willing to do planned over meals or not. If you are then freezing up prepared entrees will save you from cooking on some nights. But some people aren't...my GF's DH won't even eat bread that's been frozen, which is tough since there's only 2 of them and hard to keep a whole loaf fresh without it.

Very good advice already given given, and I was also going to suggest Once Upon a Chef for mostly simple, reliable recipes. I second (or third or fourth) the thermopen, good sharp knives and techniqies, and a good large skillet and rimmed sheet pan. Of course I love my large iron skillet, but a handy non-stick is used a lot around here too for quick stuff.

I also pay attention to recipe seasonings and amounts, especially salt. I will generally cut back on salt that is specified in many recipes, preferring to add later if needed rather than having an overly-salted or peppered dish.

I think as I’ve gotten older I’ve lost my cooking and baking mojo. I used to like doing it a lot more, maybe because of cooking for the kids, pot lucks with friends and family, etc more than we do now that it’s just the 2 of us. Plus we don’t eat as much. Good luck!

“I'd say that mastering some techniques will put you in good stead to tackle anything you want to make. The techniques aren't difficult, but will give you confidence and be less reliant on following every recipe to a T. ”

I think this is very good advice. We don’t know how much you know about basic techniques like making a roux for a sauce, making a basic stew upon which hundreds of recipes can be based, knowing the various mixing methods like rubbing in, creaming, whisking etc., knowing the difference between boiling, simmering, poaching, frying etc.

floral_uk, thanks for expanding on my post. Being able to make a roux is the basis for gravy and soufflés, mac and cheese, etc. etc. Knowing that when you sauté aromatics, the garlic usually goes in last, since if it burns it will get bitter. There are so many similarities across recipes, especially with savory dishes.

Yes to mastering techniques! Kenji (and Serious Eats in general), Dan Souza, and Alison Roman completely elevated my husband's cooking (he's the cook, yay for me!). Like if he needs to make beans, it doesn't matter what the recipe is -- he first starts with a technique he learned in this video, and nails it every time.

Kenji's book -- The Food Lab -- is all about techniques. No recipes.

I have read each and every response and I am so grateful. I will go back and really spend more time with this but you all have been so helpful.

I am not a foodie though I do admire those of you who are.

I don't know the basics I guess. (Bunny and Floral's post).

I do most definitely know to clean up as I go, but it's the actually cooking ( more so on the stove top than the oven) that I am not comfortable with. I kind of knew about checking out the reviews and ratings, but it's helpful to be reminded of that.

I basically am looking for really good and really easy. It's interesting because so many mention Ina Garten and I would have thought she was not for a beginner (but when I did look at her offerings, she sure had quite a few with beginner ratings). Seeking recipes for dinner, maybe brunch, not baking.

( I am not a great baker, but I have several tried and true recipes and stick to pretty simple but yummy. I'm comfortable there. nothing fancy). I really don't have tried and true recipes for dinners.

thank you all again.

I just came across this from Milk Street; wondering if the online, self-paced classes (scroll down the page past the livestream offerings) might fit your needs. Milk Street Cooking School

One of my favorite Ina recipes that is pretty easy, no particular special skills needed is her Crispy-mustard-chicken I can't ever find frisee except in Spring, so I sub baby arugula. It is delicious. You just dip the chicken in a mustard/wine mixture and roll in panko that you've added some garlic and lemon zest to (and a little butter/oil), bake along side some tiny potatoes split in half. If you're not a foodie and if any of the ingredients seem intimidating, you can use garlic powder instead of fresh and thyme powder instead of fresh until you feel more confident. Won't be quite as tasty, but probably still delicious.