Words By Jennifer Farley, The Washington Post
Without basic kitchen skills, even the most simple tasks can seem incredibly daunting.
We were all raised in an era of convenience meals, and some of us were barely taught anything beyond how to open a box and press start on the microwave. Meanwhile, we’re constantly bombarded with mouth-watering images of food on social media, TV and in restaurants as chefs strive for a spot in our coveted Instagram feeds.
While all of this makes us hungry, it also evokes something else: a desire to cook satisfying, eye-catching meals at home and serve them to friends and family.
It’s incredibly satisfying to cook a delicious meal for yourself. Being able to share that food with others makes the experience even more enjoyable. It’s both empowering and fun.
However, if you’re missing those essential kitchen skills and are lacking confidence, cooking for others can be stressful or downright scary.
I graduated from L’Academie de Cuisine, and over the past eight years, I’ve worked as a line cook, pastry chef and cooking instructor. I’m now a full-time recipe developer and food photographer. In 2016, I published a cookbook called The Gourmet Kitchen, and I share recipes every week on my blog, Savory Simple.
But even now, I can remember how frustrating it was to read recipes and not understand how to execute them (or to think I understood until my kitchen was on fire). It wasn’t that long ago for me, and I want to help you step out of your comfort zone in the kitchen, just as I stepped out of mine. To start, here’s an easy toasted cashew recipe that comes together in minutes. And you don’t have to go to cooking school to do it.
Toasted Salt-and-Pepper Cashews. Photo by Jennifer Farley for The Washington Post.
Toasted Salt-and-Pepper Cashews
Hands-On-Time:8 minutes
Cook Time:7 minutes
Equipment: Skillet, spatula, slotted spoon, medium bowl
Ingredients
1/4 cup extra-virgin olive oil
1 1/2 cups raw whole cashews
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Method
Heat the oil in a large skillet over medium heat for about 1 minute. Add the cashews and stir to coat.
Cook for 4 to 6 minutes, stirring frequently with a spatula, until the cashews are golden brown and fragrant.
Line a plate with paper towel. Use a slotted spoon to transfer the nuts to the plate to drain; do not pat them dry.
While the cashews are still hot, transfer them to a medium bowl and toss with the salt and pepper. Serve hot, warm or at room temperature. (I recommend enjoying these as soon as possible!)
Featured Image: Katherine Frey, Washington Post
