Cooking Tips are like your secret weapon—small details that can totally change the outcome of a dish. Whether you’re a newbie or a home chef just looking to level up your skills, a few solid tricks can make all the difference. I learned that the hard way. In fact, my first attempt at a risotto came out more like a cement block than a creamy masterpiece. Whoops. But after some trial and error (okay, mostly error), I figured out that great recipes and a couple of good tips can make even the simplest meal feel special.

Let’s dive into some tasty recipes, plus a handful of those “aha!” moments that will up your cooking game. Spoiler: you’ll definitely want to keep reading for some tips that’ll save you time, effort, and maybe a few burned pots along the way.

1. Quick & Savory Weeknight Dinners

Weeknight dinners. Ugh. We all know the feeling. You’re hungry, but too tired to cook anything fancy. But that doesn’t mean you have to reach for frozen pizza every night (trust me, I’ve been there). This One-Pan Roasted Chicken and Vegetables recipe is my go-to for when I’m craving something hearty, healthy, and simple.

Recipe: One-Pan Roasted Chicken and Vegetables

Ingredients:

• 4 chicken thighs (bone-in, skin-on—yes, it’s worth the extra fat)
• 2 carrots, peeled and sliced
• 1 red onion, cut into wedges
• 1 cup baby potatoes, halved
• Olive oil
• Salt, pepper, and herbs (rosemary, thyme… pick your poison)

Instructions:

1. Preheat the oven to 400°F (200°C). I use a convection setting, because, you know, I’m fancy.
2. Toss the chicken and veggies onto a baking sheet. Drizzle with olive oil like you’re hosting a little Mediterranean party. Sprinkle with salt, pepper, and herbs.
3. Roast it all for 40-45 minutes, or until the chicken is cooked through and crispy at the edges. (The best part. Trust me.)

This dish is essentially a lazy cook’s dream—one pan, tons of flavor, and minimal cleanup. A solid Cooking Tip? Don’t crowd the pan. Air circulation = crispy skin. Your chicken will thank you.

2. Pasta Dishes That’ll Knock Your Socks Off

Pasta is one of those magical foods that can be dressed up or down, depending on your mood. Need a quick fix? Spaghetti and marinara will do. Want to feel like a top chef? Pasta primavera to the rescue. My personal favorite is the Pasta Primavera, especially in the summer when my garden looks like a vegetable jungle (except, uh, not the herbs. They still hate me. RIP, Gary, my herb garden. You were loved but doomed).

Recipe: Pasta Primavera

Ingredients:

• 12 oz pasta (spaghetti, fettuccine… pick your weapon)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper

Instructions:

1. Boil the pasta according to the package instructions. Don’t forget to salt the water! (If you don’t, it’s like cooking pasta in plain water. Don’t be that person.)
2. While your pasta’s cooking, sauté the garlic in olive oil until fragrant—just a minute or two, nothing crazy.
3. Toss in the zucchini, bell pepper, and tomatoes. Sauté for about 5-7 minutes until they’re tender. I always imagine I’m on some Italian cooking show when I do this, even if it’s just me and my cat watching me chop stuff up.
4. Drain the pasta, then toss it in with the veggies. Add a little pasta water to create a smooth sauce (no, I’m not kidding—this step makes a difference). Season with basil, salt, and pepper, then top with Parmesan. Serve, eat, feel fancy.

Cooking Tip: The key to a good pasta primavera is balance. Don’t overcook the veggies! You want them tender but still vibrant. Also, pasta should be slightly undercooked when you add it to the veggies—this way, it soaks up all that flavor. You’re basically tricking the pasta into being more delicious.

3. Dessert Time: The Ultimate Chocolate Chip Cookies

Okay, listen—if you’re the type who’s been baking chocolate chip cookies since your teens, this might sound like a basic recipe. But hear me out: Chocolate Chip Cookies are a classic for a reason. And if you haven’t perfected your recipe yet, this one will blow your mind. Plus, a tiny batch of dough never hurts anyone (unless you eat the entire bowl. Not that I’ve ever done that… ahem).

Recipe: Perfect Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (please, for the love of all things holy, don’t use margarine)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. If you don’t have parchment paper, trust me, you will regret it when they stick.
2. Whisk together the dry ingredients: flour, baking soda, and salt. Then, in a separate bowl, beat the butter and sugars together until smooth. Try not to eat the dough at this point… but if you do, no judgment.
3. Add the vanilla and eggs, mixing until fully combined.
4. Gradually add the dry ingredients to the wet, followed by the chocolate chips.
5. Scoop tablespoon-sized dough balls onto the baking sheets, spacing them out. Bake for 10-12 minutes or until golden at the edges. Let them cool on the baking sheet for a minute, then transfer them to a wire rack. Don’t skip this step; warm cookies = perfection.

Baking Tip: If you want chewy cookies, refrigerate your dough for at least 30 minutes before baking. This keeps the cookies thick and soft. And no, I’m not that patient either, but trust me—it’s worth it.

4. Meal Prep That Won’t Make You Cry

I used to think meal prepping was for superhumans. You know, the kind of people who wake up at 5 a.m., jog 10 miles, and then make quinoa bowls while sipping kale smoothies. I learned, though, that meal prepping is less about being a superhero and more about not losing your mind on Tuesday night when you have 30 minutes to eat before your next Zoom meeting.

Recipe: Chicken and Veggie Meal Prep Bowls

Ingredients:

• 2 chicken breasts (cook them however you like, but grilling is my jam)
• 1 cup quinoa, cooked (you can even use brown rice if quinoa feels too fancy)
• 1 cup broccoli, steamed
• 1 cup roasted sweet potatoes (trust me, they’re worth the extra effort)
• Olive oil, salt, pepper

Instructions:

1. Roast your sweet potatoes by cubing them and tossing them in olive oil, salt, and pepper. Bake at 400°F for 25-30 minutes until crispy on the edges.
2. While those are roasting, grill your chicken breasts. You could bake them, but why not add some extra flavor with a grill? Slice them up once they’re cooked.
3. Assemble your meal prep bowls: quinoa, chicken, roasted sweet potatoes, and broccoli.
4. Pop them in the fridge, and when you need a meal, you’ve got lunch or dinner waiting for you.

Meal Prep Tip: Don’t overthink it. I used to try and create elaborate, Pinterest-worthy bowls. Now I keep it simple. It’s about consistency, not being a foodie influencer. Also, keep it real with storage containers. You don’t need the ones that make you feel like a pro—just airtight containers work fine.

5. Homemade Sauces That Make Everything Taste Better

Nothing dresses up a dish faster than a killer sauce. I’ve learned this after watching my friend Stacey pour store-bought dressing all over her salad and call it “gourmet.” Nope. No more. Now I make my own sauces, and they’re 1,000% better.

Recipe: Lemon Tahini Dressing

Ingredients:

• 1/4 cup tahini (you can find it in any store with a decent international section—no, it’s not just for hummus)
• 2 tablespoons lemon juice (fresh, not the bottled stuff. I know, I know, but trust me on this one)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin (a couple tablespoons)

Instructions:

1. Whisk together the tahini, lemon juice, olive oil, and garlic.
2. Add water until it’s the consistency you want—somewhere between “dippable” and “drizzle-able.”
3. Season with salt and pepper, and boom. You’ve got yourself a sauce that’ll change your life.

Cooking Tip: Tahini can be a little thick sometimes, so warm it up in the microwave for a few seconds to make