For many, cooking has become another chore to avoid, with delivery services and restaurants taking over meal preparation. A recent survey found that roughly one-third of American adults order food delivery weekly, a trend fueled by busy schedules, ingredient waste, and overly complex recipes. But if you’re making something for yourself, it is cooking – and it deserves recognition.
Chefs confirm that even the simplest meals qualify. When short on time, many professionals turn to quick, delicious options that require minimal effort. The key is that you’re still providing nourishment, not relying on takeout.
The Case for No-Recipe Cooking
The guilt some feel over “not really cooking” is misplaced. Boiling pasta with butter, salt, and pepper is a legitimate meal, as is throwing together a sandwich or salad. Chefs agree: the goal is sustenance, not culinary perfection.
Pasta is a go-to for speed and simplicity. Food Network star Jonathan Scinto recommends penne cooked in salted water with butter, black pepper, and truffle salt. The ridges of penne hold flavor effectively, making it an intentional choice. Lisa Steele, host of “Welcome to My Farm,” suggests a meatless carbonara: cooked pasta, egg yolk, and cheese combine for a surprisingly upscale result. Cacio e pepe, another simple pasta dish, is essentially Italian mac and cheese made with noodles, Parmesan, and black pepper.
Beyond Pasta: Quick Wins in the Kitchen
Sandwiches and salads also count as genuine cooking. A three-cheese grilled cheese with avocado oil instead of butter offers a satisfying meal alongside paprika-seasoned tater tots from the air fryer. A BLT with avocado is another easy win, while entrée salads with pre-cooked chicken drumstick meat add protein to bagged greens.
Canned beans provide a solid foundation for meals. Kent Rollins recommends a baked bean casserole with hamburger meat, onions, pork and beans, brown sugar, and BBQ sauce. Rachael Narins suggests kidney beans over rice with balsamic vinegar, olive oil, salt, and pepper, sometimes adding sauteed onions or tomatoes.
Sheet Pan Meals and Packaged Foods: Shortcuts to Success
Roasting vegetables on a sheet pan is a foolproof method for easy, flavorful meals. Toss carrots, cauliflower, squash, or eggplant with olive oil, salt, and herbs, then roast until golden. Alternatively, combine cherry tomatoes, gnocchi, and chicken thighs on a sheet pan with olive oil, garlic, salt, pepper, and red pepper flakes for a complete meal.
Don’t underestimate the convenience of packaged foods. Rossi recalls relying on cheap mac and cheese in her early career, enhanced with canned peas, bacon bits, and mustard packets. Today, she upgrades with Dijon mustard, cannellini beans, garlic salt, and spinach. Jolie Oree-Bailey creates a quick rice bowl with microwavable brown rice, scrambled eggs, sausage, curry, cayenne, and her signature seasoning.
The Finishing Touches: Seasoning Matters
Flavor elevates any dish. Butter adds richness, salt balances flavors, and spice provides contrast. Investing in high-quality ingredients like European-style butter or smoked salt can transform simple meals into something special.
Ultimately, cooking doesn’t have to be complicated to be worthwhile. Whether it’s boiling pasta, assembling a sandwich, or tossing ingredients on a sheet pan, preparing your own food is a valid effort that deserves recognition. The most important thing is that you’re nourishing yourself, not just ordering in.
