100 Easiest Recipes You Can Make, What is a Recipe, How to write a Recipe Sample?
By: Order Food Online
Calgary, AB, Canada - January 17, 2026 - ORDER FOOD ONLINE
10 Easiest Recipes You Can Make, What is a Recipe, How to write a Recipe Sample?
From breakfast to dinner to dessert, we have you covered with these easy recipes.
Experienced cooks tend to forget there was once a time they didn't yet know how to boil water to make pasta. But we remember. We also remember that once we learned how, it changed everything. Knowing how to boil pasta meant we could move onto learning how to make a nice tomato sauce. Learning how to make tomato sauce made us feel ready to tackle pesto. Chopping up basil and garlic gave us the courage to try whipping up a chimichurri. And the pesto itself seemed like a good thing to tuck into an omelet, so we tried our hand at that next. Once we figured out how to beat eggs, we realized we could try a cake recipe. And so on.
Suddenly, it dawned on us that we could read a recipe without feeling overwhelmed. We knew how to measure both brown sugar and flour. We knew how to tell a simmer from a rolling boil. We understood not only what "golden brown" looks like but how quickly things can go from there to overcooked. It was, at once, magical, empowering, and humbling, and it all began with learning a few "basic" recipes, which, upon reflection, we realize aren't basic at all, but rather, foundational. Here are 100 such recipes, each of them delicious, each of them within anyone's grasp, and each a secret passcode to the world of cooking.
1) Pasta
There's nothing intuitive about boiling pasta. Yet many pasta recipes don't offer much beyond "cook pasta according to directions on box." And the box often offers little beyond how many minutes it takes for the pasta to cook. So we're clearing up the mystery right here and now with these four simple steps:
- Heat a pot of saltwater big enough to accommodate your cooked pasta plus an inch or two of pasta water (for a pound of pasta, you'll want four quarts).
- When it's boiling (you'll see big bubbles in the water and steam rising from the pot), add your pasta.
- After it comes to a boil again, set a timer to the minutes specified on the pasta box, adjusting the flame downward if it begins boiling over, which sometimes happens.
- When the timer goes off, drain and rinse the pasta in cool water to stop the cooking process.
All that's left is adding the sauce. Might we recommend this simple one made from garlic and oil ((and from which we adapted our pasta-cooking instructions).
2) Steamed Rice
Cooking rice isn't any more intuitive than pasta. First, there's the question of whether to rinse before cooking. In most cases—except for sushi rice, Thai sticky rice, and risotto—the answer is "yes." To rinse rice, measure it, put it in a colander, and rinse in cool water until the water runs clear. Try it once, and you'll be ready to move on to this super-easy veggie rice bowl recipe, which, as a bonus, offers instructions on how to fry an egg. So now you'll know that, too.
3) Omelet
Cooking eggs doesn't have to be complicated, even if TV chefs might make it look that way. As proof, take a look at how to cook eggs perfectly every way. But don't take our word for it; try this celebrity chef-approved recipe for an omelet. It's the only omelet recipe you'll ever need.
4) Scrambled Eggs
The only thing that makes scrambling eggs complicated is that people tend to have very specific scrambled egg-spectations: wet versus dry, hard versus soft, whether or not to crack the eggs directly into the pan, what to add to the eggs before scrambling, etc. This post from Inspired Taste explains it all in simple terms, which should prepare you for any recipe requiring scrambled eggs, including this one for an updated version of good ole lox and eggs.
5) Guacamole
At one point, before COVID-19, some restaurants prepared guacamole to order right at your table. Despite that you could see with your own eyes how easy it is, the theatrical spectacle lent a mystique that we shall now demystify once and for all with this simple recipe that anyone can put together and come off looking like a pro.
6) Grilled Chicken Avocado Salad
So…remember that time you learned to cut avocados for our easy guacamole recipe? We bet you do, and here's another opportunity to practice. Like avocado, these other salad fixin's are super-easy to prepare (some require nothing more than measuring). And the payoff is refreshing and delish. And now, because you're ready, here are five more easy chicken recipes.
7) Pesto Sauce
If you've got five minutes and a bunch of fresh basil, you're halfway to a ridiculously easy pesto sauce that's virtually indistinguishable from any you'll order in the finest of Italian restaurants. Seriously, just toss that basil into a blender with some garlic, olive oil, and salt and pepper to taste. Level up by adding pine nuts, and you've got something you can swirl into scrambled eggs as easily as you can use it to top fresh linguine.
8) Tomato Sauce
One can of tomatoes and a drizzle of olive oil is all it takes to make this bright, sweet, and slightly tangy tomato sauce, which can be used as is over pasta, pizza, and veggies. Or if you're feeling adventurous, go ahead and doctor it up with caramelized onions, which, as it turns out, is super-easy, too.
9) Caramelized Onions
If you've ever wondered "how do they do that?" when savoring a forkful of melt-in-your-mouth savory-sweet caramelized onions, we're here to tell you there's nothing that complicated about it. Caramelized onions are as easy to prepare as they are to love.
Some recipes use butter. Ours uses olive oil, which works equally well, and the result is virtually indistinguishable. Some recipes use yellow onions. Ours uses red, which makes the result even sweeter.
10) Chimichurri
This herb-based Argentinian sauce couldn't be easier to prepare. Just throw the eight ingredients into a food processor, and a few pulses later, you'll have a delicious spread/dipping sauce for sandwiches, meats, veggies…you name it.
About 100 Easiest Recipes You Can Make
What is a Recipe?
A recipe is a set of instruction used for preparing and producing a certain food, dish, or drink. The purpose of a recipe is to have a precise record of the ingredients used, the amounts needed, and the way they are combined.
(1) The Recipe Name tells you what you will be making. Sometimes the author will include personal information on the recipe.
(2) There are three components to a recipe. The first is the List of Ingredients, and the second is the Amount of the Ingredients.
(3) The third is the Preparation Instructions. A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions. Most well-written recipes will spell out pan size, cooking temperature, and how much of each ingredient to use. However, you will find some poorly written recipes that use abbreviations.
(4) Some recipe will include Variations for the recipe and also how to Store your prepared dish.
Check out a sample of a well-written recipe below:
(1) Recipe Name:
Lemon Curd
A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter.
(2) List of Ingredients and amount used:
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them.
** Do not use the bottled lemon juice – only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
(3) Preparation Instructions:
Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan (stainless steel, anodized aluminum, and enamel all work well). Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
(4) Variation and Storing the Dish:
Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.
Storing Lemon Curd: Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface). Store in refrigerator for up to 4 weeks or store in the freezer for one year.
Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly. This is the reason most recipe fail. If the recipe says “room temperature,” there is usually a reason.
When preparing a recipe for the first time, it is recommended that you follow the recipe exactly so you have an initial template of how the writer intended it to look and taste. Then you can experiment from there.
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10 Easiest Recipes You Can Make, What is a Recipe? How to write a Recipe Sample in Calgary, AB
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Location: Calgary, AB, Canada
Subject: 10 Easiest Recipes You Can Make, What is a Recipe? How to write a Recipe Sample in Calgary, AB