First of all, hearty congrats to your men for taking on this crucial but infinitely varied challenge. I heartily agree with the mastering of the egg (scrambles to omelette to fried egg sando to fritatta to quiche) and the roast chicken. I think that it’s important to master the everyday cooking for one and turn it into something that is less of a chore. I’m a huge fan of the crockpot and all that it can accomplish. It’s my go-to cooking trick (as a working mom, which is worlds away from your trio, but I cooked and froze leftovers from my crockpot for years as a single gal). Lately, I’ve made yogurt, autumn stew, the most delicious baked sweet potatoes spiced with chili powder and cumin, roast chicken, Indian butter chicken, veggie chili, pumpkin spice lattes for a crowd, risotto, cobbler, EVERYTHING! Plus, it’s a great way to get some of the cooking going early while you work on the tricky dishes for a dinner party. I use this site: http://www.crockpot365.blogspot.com, where Stephanie crocks and posts a recipe every day for a year (2008)! She is no master chef and talks about her successes and failures with equal humor (the ‘verdict’ section explains how things turned out).

Scrambled eggs are a no-brainer unless you walk away from the stove. Then you may have a burned omelette. If you cook them (we called them “coddled” eggs, but in Ireland that’s how my husband makes ‘em) in a double boiler, they are lighter and fluffier but a bit more work, esp. to clean the pan, so beware.

And now for Cooking 102, which someday will happen, I hope. Books I’d recommend for those guys? Try “How To Make Soup” from the Cook’s Illustrated Library (1999, Boston Common Press). They have a no-fail recipe for making good chicken stock from scratch in 45 minutes–not including the time it takes to chop up chicken parts for the stock (which involves a mallet and chef’s knife in my kitchen: guaranteed to make a man feel like he just hunted down 4lbs of chicken parts on the Great Plains…) It’s step-by-step and illustrated. Good for when boxed stock won’t do, or when they get to the point of itching to make their own.

Another book I’d recommend (since I’ve made nearly all the recipes in it and they are good, by and large) is “Saved By Soup” by Judith Barrett (William Morrow, 1999.) The book’s recipes are low-fat and beautifully photographed. It also includes fruit soups that require no cooking for summer.

For guys who approach cooking like changing oil in their cars, the Alton Brown books “Just Here for the Food” and “Just Here for More Food” are more than how-to: they explain the chemistry behind cooking and baking; good recipes too.

If your friends get this far, there’s many a cold winter’s night that can be brightened by homemade soup with good bread. If they don’t want to eat alone forever investing in some hand-thrown ceramic bowls for serving is nice. Mine are all different and a great way to serve something you made with love by hand to a friend or special hungry someone. –djs

Hi, Elyse. And welcome. Fancy grilled cheese. How fabulous is that? I love a fancy grilled cheese, a peek-a-boo grilled cheese, a grilled cheese cut into wacky shapes, in all any grilled cheese. Such a good thought. cookingforengineers.com is now my absolute favorite new thing. Thank you. And please come back.

Yo, Annie, deep in the heart of Austin. Chili. Ah. How did I forget my chili thing I do in my slow cooker? Well, you reminded me, and now I’m all about talking chili with the men. Yes, the dead cow. Or would it be no, the dead cow? I loved that, too. Thank you.

Hey, Christine. Stir fry delights everyone, doesn’t it? You can hardy believe your eyes, ears and nose as it comes together under your gaze. What a great reminder.

And Jim: Yes. I now keep the book on my desk. And am sharing it liberally with them. You’re right and when you’re right, Jim, you’re right.

My suggestion (bear in mind I’m a vegetarian) is to slather anything in olive oil, salt and pepper, and roast on a baking sheet.

Share the book – Glorious One Pot Meals. The dutch oven does all the work.

Have a great weekend everyone.

Jim

Stir fry is another. Start by buying the veggies already cut up (frozen). Homemade stir fry sauce is easy to make (lots of online recipes — variations with soy sauce, garlic, broth, sherry, ginger, etc.). Can add chicken or beef or not.

This sounds like a fun project — at least they want to learn! I’d love to “teach” my husband — the non-cooker.