24 Recipes Everyone Should Know How to Cook

We've rounded up 24 basic recipes that everyone should know how to cook, from a pot of rice to pot roast. Master these, and you'll never find yourself stumped in the grocery store.
ALEX LAU1/23Fast Chicken Pot Pie
The only not-last-minute thing about this recipe? Thawing the puff pastry. Make sure to put it in the refrigerator the night before making this dish.
Hirsheimer & Hamilton2/23Garlic Bread
You can cut and butter the bread well in advance, but don’t bake it until guests arrive.
Photo by Romulo Yanes3/23Salty Chocolate Chunk Cookies
Finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.
Brian W Ferry4/23Frittata
Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca5/23Caesar Salad
A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).

Photograph by Elliott Jerome Brown Jr., Prop styling by Sean Dooley, Food Styling by Mieko Takahashi7/23Fried Chicken
This easy recipe for Southern fried chicken is the only one you'll ever need.
Photo by Laura Murray, styling by Anna Bilingskog.8/23Brownies
These brownies come together quickly and are super rich... in a good way.
Photograph by Isa Zapata. Food Styling by Judy Kim.9/23BA’s Best Buttermilk Pancakes
To feed a larger group, double the recipe and keep pancakes warm in a 250° oven between batches.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman11/23Mac and Cheese
Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles.


Marcus Nilsson14/23Lasagna Bolognese
This homemade version of the Italian classic tastes as though it's been perfected over generations.