How to Make the Basics

YES, YOU CAN DO THIS. ALLISON FISHMAN OF THE WOODEN SPOON COOKING SCHOOL (TEACHING THE CULINARY CLUELESS!) AND HOST OF LIFETIME'S COOK YOURSELF THIN SHARES FOUR SO-SIMPLE-YOU-CAN'T-SCREW-'EM-UP RECIPES YOU'LL LOVE.

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Three-Ingredient Marinara Sauce

This nothing-to-it recipe can be made any time of year (hooray for canned tomatoes!) and tweaked to fit any guest’s tastes.

Serves 2

Ingredients 2 (28-oz.) cans whole peeled tomatoes
1 stick unsalted butter
1 medium onion, peeled and halved
Salt and red pepper flakes to taste

Directions
1. Put a large, wide skillet or braising pot on the stovetop. Squish each tomato between your fingers, discarding the tough part at the top. (The tomatoes may spray if you’re too aggressive; you might want to do this over a deeper bowl.) Or, to skip the mess and simplify the process: Toss them all in a food processor or blender and pulse until chopped, about 15 seconds.
2. Once the tomatoes are squished, add the butter and onion, cut-side down. Turn the heat to medium-high and add a few pinches of salt. Allow the mixture to simmer gently, stirring occasionally, until sauce thickens, between 1 and 1½ hours (you may want to use a splatter screen.) When it starts to look thick, give it a taste. The sauce should have an intense, sweet, rich flavor. Season with salt and red pepper flakes if desired. Discard the onion before serving. 

2 of 4

Roasted Chicken

The genius of this roasted chicken and veggies dish is that it only looks like it took all day to prep and
cook. (Honestly!) Simply wash, season, and pop it all in the oven…before you know it, dinner’s ready!

Serves 6

Ingredients1 (5-lb.) roasting chicken
Salt and ground pepper
3 Tbl. extra-virgin olive oil
2 lb. assorted baby and/or fingering potatoes, sliced lengthwise
4 carrots, cut into long, 1-in.-thick pieces
4 parsnips, cut into long, 1-in.-thick pieces

Directions
1. Preheat oven to 450°F. Place a cast-iron skillet and a roasting pan in oven. Rinse the chicken and pat dry. Tuck wingtips behind the chicken’s back and tie legs with string. Season the chicken with salt and pepper. When the skillet is warm, place the chicken inside. Roast for 20 minutes.
2. Meanwhile, combine the vegetables in a bowl and toss with 1 Tbl. olive oil and 1 tsp. salt. Place in a roasting pan, arranging the potatoes flesh-side down to carmelize. Return roasting pan to oven.
3. Reduce oven temperature to 400°F. Roast the chicken until a meat thermometer inserted deep into the breast or thickest part of the inner thigh registers 165°F, or until the juices run clear, about one additional hour. Transfer the chicken to a cutting board. Tent with aluminum foil to keep warm. Roast the vegetables until they soften and caramelize, about 35 to 40 minutes.
4. Place the veggies on a serving platter and tent with foil to keep them warm (you can also put them in a 200°F oven). Carve the chicken after it has rested 15 minutes. Add chicken pieces to the platter. Serve. 

3 of 4

Skirt Steak

A skirt steak is a basic, cheap cut of meat with loads of flavor and no extra lovin’ needed -- just season and sear.

Serves 4

Ingredients 1.5-lb. skirt steak, about 1/3-inch thick
Salt and ground pepper

Directions
1. Place a large, cast-iron skillet over medium-high heat until very hot (smoke will rise from the surface).
2. Sprinkle the steak generously with salt and pepper on both sides and add it to the skillet. Cook for 3 minutes without turning. Then sear on the other side for 3 minutes. 

4 of 4

Apple Crumble

Get creative with your a la mode options -- forgo the expected scoop of vanilla for butter pecan!

Serves 6 to 8

Ingredients 
For the topping
¼ cup flour
¼ cup packed brown sugar
¼ cup granulated sugar
¼ tsp. ground cinnamon
¼ tsp. salt
5 Tbl. unsalted butter, cut into small chunks and chilled
For the fruit filling
5 apples, peeled, cored, and thinly sliced
¼ cup granulated sugar
1 Tbl. flour
Juice from ½ lemon
Pinch of salt

Directions
1. Preheat oven to 375°F.
2. For the topping: In a blender or food processor, combine flour, both sugars, cinnamon, and salt. Pulse. Add the butter and pulse 6 to 8 times until the mixture forms pea-sized pieces. (Or can be done by hand with a pastry cutter and some elbow grease!) Transfer topping to a bowl and refrigerate for at least 15 minutes.
3. Toss the apples, sugar, flour, lemon juice, and salt in a large bowl. Transfer the filling into an 8" x 8" baking dish.
4. After the topping has chilled, scatter it loosely over the apples in the baking dish. Bake until the mixture is bubbly and top is golden, between 35 and 45 minutes. Cool for about 15 minutes before serving.