Dishes Every Beginner Cook Should Master

Roast Chicken

"Perfecting a roast chicken with vegetables is an art," says legendary New Orleans chef Emeril Lagasse. "I have a cast-iron vertical chicken roaster, but I've also used a basic roasting pan that I'll line with my potatoes and root vegetables. If the root vegetables are large, I'll either cut them or blanch them a little so they all cook evenly. Depending on the size of the chicken, 50 minutes to an hour is ideal. You've really got to rub the seasoning into it. Some herbs inside the carcass is nice, like thyme or a little rosemary. Then sea salt and cracked pepper. Sometimes I do citrus like orange or lemon; sometimes I'll squeeze the citrus juice on the outside before I rub the seasoning on."

Pizza

"I wouldn't be afraid to jump in there and get your hands dirty," says chef Matt Jennings of Boston's forthcoming Townsman. "Any dough, whether bread or pasta or gnocchi or dumplings—that's probably the best way to start. As a kid I used to have pizza nights with my dad. We would turn the kitchen into a complete disaster. I'd end up with flour in my pockets the next day at school. But that's part of cooking—you've got to be able to jump in and enjoy it." Here's an easy way to make perfect pizza margherita.

Grilled Cheese Sandwich with a Fried Egg

"You learn temperature control, working with butter and not burning it, caramelization, that you can screw up easily if you don't control temperature and egg cookery," says Hawaii chef Robert McGee. "Make it with American cheese on white bread, not the artisanal stuff, because you're a neophyte and can't waste good ingredients."