So if you've ever felt out of your depth, let me tell you a secret: In culinary school, students dedicate literal weeks to learning just one thing. When I attended The Culinary Institute of America, I had a three-week course on cookies. Imagine: a full 15 business days to master the art of combining butter, sugar, and flour. But if you’re a home cook, you’re typically left to your own devices, making it difficult to take your skills to the next level when you’re not sure how much you’ve “mastered” in the first place.

So, to help you level up your cooking this year, I’ve tapped a few chef friends to create a set of simple recipes that play off the basics you already know. Love roasting vegetables in the oven? Great—here’s a crispy chickpea mix that’ll have dinner guests clamoring for the recipe. Do you make a daily smoothie? Use those prep skills to blend up a quick dairy-free pudding. Sautéing no longer making you cry? Elevate your work with a pesto orzotto that’ll become a new weeknight dinner staple.

From there, you can keep stepping up these basics until you’re the best home cook your kitchen has ever seen—no culinary degree required.

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If you can fry an egg, you can make this dressing

Fried Egg Dressing

From Chef Angelo Sosa
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 to 3

Ingredients:

• 2 ounces grapeseed oil
• 2 whole eggs
• 2 garlic cloves, thinly sliced
• 1 sprig fresh thyme, picked (about 1 ½ tablespoons of leaves)
• ½ tablespoons Diamond Crystal kosher salt
• 1 ounce water
• 2 ounces Dijon mustard
• ½ ounce Manchego cheese, grated
• 1 ½ ounces lemon juice
• 4 ounces grapeseed oil

Steps:

1. In a medium-size skillet, add 2 ounces grapeseed oil and heat the pan on medium until hot.
2. Add the eggs one at a time, keeping them separate, adding garlic and thyme around the egg whites. Cook, sunny side up, using a metal spoon to coat the eggs with oil occasionally (aka basting), until eggs are set and the garlic is aromatic (meaning the whites are cooked through and the yolks are still runny). Season with salt.
3. Remove from the heat and place into a blender.
4. Add water, dijon mustard, cheese, and lemon juice to the blender. Blend on high until completely smooth.
5. Once the mixture is blended smoothly, slowly add the oil to create an emulsion with a steady drizzle while the blender is running on medium speed.
6. If you find that the dressing might look as if it's breaking or separating, add a couple tablespoons of water and keep adding the oil until all the oil is absorbed by the dressing.
7. Turn off the blender and refrigerate and reserve for up to a week.

If you can roast in the oven, you can make this snack mix

Protein-Packed Crispy Chickpea Snack Mix

From Emily Ziemski, Well+Good's senior food editor
Prep Time: 7 minutes
Cook Time: 22 minutes
Servings: 10 to 12

Ingredients:

• 2 cans chickpeas
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Cracked black pepper, to taste
• 12 ounces small pretzel twigs
• 1 tablespoon spice mix of your choice
• 1 sprig fresh thyme, picked
• 12 ounces Cheez-its (about 1 small box)

Steps:

1. Heat the oven to 425°F
2. Prep the chickpeas by draining and rinsing. Place on a sheet tray. (Or two, if you need more room. You want each chickpea to have a little space). Pat dry thoroughly with paper towels.
3. Place in the oven and roast for 5 minutes.
4. Remove carefully, then add olive oil, salt, pepper, and seasoning mix of your choice (I like something with a little balance, like Desert Dust, which has flavors of dates, paprika, AND garlic for a savory-sweet combo!). Shake sheet tray to thoroughly coat the chickpeas.
5. Return to the oven and roast for 18 to 20 minutes, or until golden and crispy.
6. While the chickpeas are roasting, roughly chop the thyme.
7. Remove the chickpeas from the oven, let cool for 2 minutes. Add the remaining ingredients (pretzels, Cheez-its, thyme) together in a big bowl, and toss to combine. Make sure you let any extra oil drip into the bowl, it’ll help the thyme stick! Store extras in an airtight bag or container for up to a week.

If you can sauté, you can make this skillet orzotto

Skillet Pesto Orzotto

From recipe developer Becca Jacobs
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 4 garlic cloves, grated (about 1 Tbsp)
• 1 pound orzo pasta
• 1 cup dry white wine
• 4 ½ cups chicken or vegetable stock
• ½ cup Parmigiano Reggiano, grated
• 2 tablespoons unsalted butter
• 1 cup frozen petite peas
• 1 cup pesto, preferably the refrigerated kind
• Kosher salt, to taste

Steps:

1. Add olive oil and diced onion to a skillet over medium heat and sauté for about 3 minutes until the onion has softened. Add the garlic and cook for an additional 2 minutes, stirring occasionally.
2. Stir in the orzo, add the wine, and continue to stir to avoid any orzo sticking to the bottom of the pan.
3. When the orzo has absorbed most of the liquid for about 3 minutes, add 1 cup of the stock and continue to stir.
4. Add the next cup of stock when most of the liquid is absorbed.
5. Repeat with the remaining stock until it has all been absorbed. This process will take a total of around 15 minutes.
6. Reduce the heat to low and stir in the butter, Parmigiano Reggiano, and peas, cooking until the peas are warm. Turn off the heat and stir in the pesto, then season with salt to taste.
7. Divide amongst bowls and serve with additional cheese on top.

If you can make a smoothie, you can make this pudding

Creamy Blender Chocolate Pudding

From recipe developer Becca Jacobs
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients:

• 1 pound soft or silken tofu
• ⅓ cup maple syrup
• 1 tablespoon extra-virgin olive oil, plus more for serving
• ½ teaspoon Diamond Crystal kosher salt
• 8 ounces dark chocolate, melted
• Flaky salt, for serving

Steps:

1. Add all the ingredients to a blender or food processor and run it at high speed until the mixture is uniformly dark brown and homogenous, about 5 minutes. Pause and scrape down the sides of the blender or food processor as needed.
2. Spoon the mixture into a container with a lid and refrigerate for at least 30 minutes before serving.
3. Serve with a pinch of flaky salt and an extra drizzle of olive oil on top.