Easy Recipes That Any Beginner Cook Can Master

As a beginner cook, you want to start slow and simple to help pave the way for success instead of failure. That’s why we wanted to gather a few easy recipes for you to get your feet wet. Hopefully, some of them will become part of your cooking repertoire for years to come!

Shrimp Scampi With Pasta

(image via all recipes via dotdash meredith food studios)

For all the pasta and seafood lovers, this fan-favorite shrimp scampi recipe from All Recipes is a quick and easy throw-together plate for a weeknight dinner or potluck.

Ingredients:

• 16 oz linguine
• 4 Tbsp butter, divided
• 4 Tbsp + 1 tsp extra-virgin olive oil, divided
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 pinch red pepper flakes (optional)
• 1 pound shrimp, peeled and deveined
• 1 pinch kosher salt and freshly ground pepper
• ½ cup dry white wine
• 1 lemon, juiced
• ¼ cup finely chopped fresh parsley leaves

Instructions:

1. Boil a large pot of salted water. Cook linguine until nearly tender, 6-8 minutes. Drain.
2. Melt 2 Tbsp butter with 2 Tbsp olive oil in a large skillet over medium heat.
3. Stir in shallots, garlic, and red pepper flakes until the shallots are translucent.
4. Season shrimp with kosher salt and black pepper. Add to skillet and cook until pink, stirring occasionally. Remove shrimp from skillet and keep warm.
5. Add white wine and lemon juice to skillet and bring to a boil. Scrape any browned bits of food on the bottom of skillet with a wooden spoon.
6. Melt 2 Tbsp of butter and stir in 2 Tbsp of olive oil. Thoroughly mix and bring to a simmer.
7. Toss linguine, shrimp, and parsley in the butter mixture until everything is evenly coated. Season with salt and pepper to taste. Drizzle 1 tsp of olive oil over the dish to serve.

Tomato Soup

(image via simply recipes/alison bickle)

If you’re looking for a comfy-cozy recipe, look no further than this easy-to-make tomato soup recipe from Simply Recipes, which can be enjoyed year-round.

Ingredients:

• 5 Tbsp butter
• 1 large onion, yellow or white, diced
• 4 cloves garlic, minced
• 1½ tsp kosher salt
• 1½ tsp freshly ground black pepper
• 3 Tbsp all-purpose flour
• 28 oz crushed or diced tomatoes
• 8 oz tomato sauce
• 4 cups low-sodium chicken stock
• 1 Tbsp sugar

Instructions:

1. Set a Dutch oven over medium heat. Add butter and let melt. Once it starts to foam, add onion, garlic, salt, and pepper. Stir until fragrant, about 7 minutes.
2. Add flour and stir to make a paste. Continue stirring until flour is light brown. Stir and scrape with wooden spoon for 5-7 minutes.
3. Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer uncovered for 20 minutes.
4. Purée soup with an immersion blender. Blend well. Ladle into bowls, top with freshly cracked pepper and serve.

Cream Cheese Chicken Tacos

(image via the lazy dish)

Lazy dishes are the best to make, as they have minimal ingredients and steps! This cream cheese chicken taco recipe from The Lazy Dish will please kids and adults of all ages, making even the pickiest eaters beyond happy.

Ingredients:

• 3-4 chicken breasts
• 16 oz salsa
• 8 oz block cream cheese, cubed
• 1-2 Tbsp taco seasoning
• Tortillas for serving

Instructions:

1. Spray slow cooker with nonstick cooking spray. Place chicken, salsa, cream cheese, and taco seasoning inside. Cook on high for 3 hours or low for 4-5 hours.
2. Once done, shred the chicken, and leave it in the slow cooker to absorb as much of the salsa picture as possible, about 15 minutes.
3. Serve in tortillas. Top with shredded cheese, tomatoes, avocado, or any other toppings you prefer.

Air Fryer Beef & Broccoli

(image via delish/erik bernstein)

Beef and broccoli is a traditional Chinese-American dish that is easy to make at home. That’s right: No takeout tonight! Check out this easy recipe from Delish.

Ingredients:

For the Sauce:

• ½ cup low-sodium chicken broth
• 3 Tbsp reduced-sodium soy sauce
• 2 Tbsp packed light brown sugar
• 1 Tbsp cornstarch
• 1 tsp dry sherry
• 1 tsp toasted sesame oil
• Freshly ground pepper

For the Beef and Broccoli: 

• 1 pound flank or skirt steak, cut against the grain into ⅛-inch slices, then into 1- to 2-inch pieces
• 2 cloves garlic, finely chopped
• 1 Tbsp reduced-sodium soy sauce
• 2 tsp cornstarch
• 2 tsp finely chopped peeled fresh ginger
• 2 tsp dry sherry
• 12 oz small broccoli florets
• 2 Tbsp vegetable oil
• Thinly sliced scallions, toasted sesame seeds, and rice for serving

Instructions:

1. In a medium heat-proof pan, whisk broth, soy sauce, brown sugar, cornstarch, and wine. Microwave on high, about 2 minutes, stirring halfway through. Stir in oil and season with black pepper.
2. Meanwhile, in another bowl, toss steak with garlic, soy sauce, cornstarch, ginger, and wine. Let sit for 5 minutes, then add broccoli and oil. Toss to combine.
3. Arrange half of the steak and broccoli in a single layer in an air fryer basket. Cook at 400℉ for 8-10 minutes. Scrape the cooked steak and broccoli mixture into the bowl with the sauce.
4. Repeat with the other half of the steak and broccoli mixture and toss evenly to coat.
5. Sprinkle scallions and sesame seeds on top. Serve over rice.

Coconut Chicken Curry

(image via the pioneer woman/caitlin bensel)

If you’re a fan of Indian food, you’ve come to the right beginner recipe guide. This coconut chicken curry dish from The Pioneer Woman is to die for.

Ingredients:

• 2 Tbsp olive oil
• 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
• 1 tsp kosher salt
• 1 yellow onion, chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• 1-inch piece ginger, finely chopped
• 3 garlic cloves
• 1 Tbsp curry
• ½ tsp ground coriander
• 1 can unsweetened coconut milk
• ½ cup frozen green peas
• 1 tsp fish sauce
• Steamed rice, lime wedges, chopped fresh mango, chopped cashews, and cilantro for serving

Instructions:

1. Heat oil in a large skillet over medium-high. Add chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the chicken to a bowl. Set aside.
2. Decrease the heat to medium. Add onion and bell pepper, stirring occasionally, until softened, 5-6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook for an additional minute, stirring constantly.
3. Add coconut milk, green peas, and chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through, about 10 minutes.
4. Stir in fish sauce and season to taste with salt.
5. Serve with rice, lime wedges, mango, cashews, and cilantro.