Cooking doesn't have to be complicated. Some of the most important skills in the kitchen are the simplest: knowing how to boil pasta until al dente, how to simmer vegetables without turning them to mush, and how to roast meat or potatoes so they are evenly browned. These basics form the foundation for every cuisine, and once mastered, they save both time and ingredients.
100 g dried pasta, 1 litre water, 10 g salt
Bring salted water to a rolling boil, add salt, then pasta. Stir once to prevent sticking. Cook until just tender but still firm (usually 8–10 minutes). Drain but keep a small cup of the cooking water. This starchy liquid can be added back to sauces for better texture.
3 carrots, 2 parsnips, 1 tbsp olive oil, salt, pepper
Cut vegetables into even pieces. Toss in oil, salt, and pepper. Place on a baking tray. Roast at 200°C for 25–30 minutes, turning once, until caramelised on the edges. The high heat ensures sweetness develops without drying the inside.
1 medium chicken (1.5 kg), 1 lemon, 2 cloves garlic, 1 tbsp olive oil, salt, pepper
Preheat oven to 180°C. Rub the chicken with oil, salt, and pepper. Place lemon halves and garlic inside the cavity. Roast for 75–85 minutes, basting halfway through. The chicken is ready when juices run clear and the internal temperature reaches 75°C.
