The Easiest Foods to Cook

Cooking can seem scary at times, perhaps overwhelming, but it can also be a lot of fun. When adding a dash of this and a pinch of that, who doesn't feel like a witch brewing some magical concoction in a cauldron? OK, maybe that's my imagination and love of Harry Potter running wild…

But even for cooks who aren't looking to push the boundaries of recipes as we know them or spin out to make twists and tweaks of their own, there are some basic ingredients and dishes that can be whipped up by probably anyone - and we mean anyone.

Click here for the 10 Easiest Foods to Cook

Of course, there's always room for error. In brainstorming this story, at least one member of the editorial team would add whenever an option was mentioned, "Well, I have had bad pasta before," or, "I had the worst cookies one time." So yes, it is of course possible to mess these foods up and, we probably asked a very particular group of people, but we've also provided tips from experts and pros on how to do it right so that anyone will be better equipped for making these dishes.

Enjoy!

Slow Cooker/Crock-Pot
Being able to throw everything in a pot, press a button, and walk away certainly simplifies the cooking process. Experiment with different types of dishes, like Slow Cooker Brisket, Slow Cooker Pork Shoulder, or Crock-Pot Beef Stew.

Cookies
A favorite childhood dessert, cookies are probably one of the easier baked goods to make. Check out these tips for making perfect cookie dough and take a gander at this delicious chocolate chip cookie recipe from New York City's Milk & Cookies bakery.

Steamed Vegetables
Choose whatever vegetables you like broccoli, carrots, Brussels sprouts, cauliflower, or green beans and place in a steamer basket above boiling water. Close the lid and let cook until they've softened to your desired level of doneness (some prefer vegetables on the crisper side while others may enjoy them softer).

Fried Egg
Nutritious and filling, a fried egg is one of the easier things to make. Here's how it goes: Heat a heavy pan (preferably cast iron) over high heat. Once hot, add a little oil and gently crack a room temperature egg as close to the cooking surface as possible so that it doesn't spread out too much. Turn the heat down to medium-high, and once the edges have started to brown and curl, and the egg whites are just set, your work is done. From there, put the egg on top of wild rice, pasta, or just serve it on its own with some toast.

Chicken Breasts
Boneless, skinless chicken breast is an easy and filling dinner. Cubing or slicing the breast into thin strips takes away the worry of over- or undercooking it (the "cut a little piece and peek" method often leads to drying out the meat). Or, cook the breasts on the grill like in this easy Mustard-Lime Chicken recipe pictured at left.





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- Yasmin Fahr, The Daily Meal