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10 Ways to Convince Anyone You’re an Ace in the Kitchen

From perfect spices and garnishes to the tools to get the job done.

Before you get hung up on being the perfect chef, says Sally Schneider, author of three cookbooks, including the award-winning The Improvisational Cook (William Morrow, 2006), remember this: “The very act of making food for someone is itself a big deal. You’re way ahead if you’re just doing that.” Here’s her advice:

1. Stick to the basics. Forget the elaborate gadgets; real cooks rely on basic, versatile tools: good knives, a sharpener, measuring spoons and cups, saucepans, pots, heavy-duty skillets, baking sheets, a salad spinner, stainless-steel bowls. In a pinch, improvise—a wine bottle for a rolling pin, a coffee cup for a ladle.

2. Stock your pantry. “The best tool,” says Schneider, “is a well-stocked pantry.” This means not only dry goods and cabinet staples (kosher salt, pastas and grains, sweeteners, vinegars, oils, plum tomatoes, low-sodium chicken broth), but also long-lasting refrigerator staples (lemons, limes, oranges, onions, garlic, root vegetables), and freezer staples (unsalted butter, bacon, baguettes, piecrust dough, rolls made with whole grain).

3. Collect your herbs and spices. “Spices and herbs are great for shifting the flavor in foods,” says Schneider. “You can always call on them.” Herbs that keep well include: thyme, savory, sage, oregano, rosemary, and bay leaf. Essential spices include black pepper, vanilla bean, cinnamon, cloves, coriander, nutmeg, and fennel seed.

4. Adjust your space. Set up your kitchen so it works well for you. That may be as simple as clearing your counters of clutter so you have room to work and to set out food. “I’ve seen people get stuck when they’re entertaining because they have no place to put things,” says Schneider. Good lighting also is key.

5. Go with your strengths. Master a few formulas that fit your style (a good soup, a basic braise for different meats, a tasty marinade), then work from there. “I’ve often seen cooks who weren’t sure of themselves taking on really ambitious things and then getting stuck in the kitchen while their guests wait way too long to eat,” says Schneider. “Simpler is usually better.”

6. Prep like a pro. Look at the elements of your meal. Think: “What can I get done early?” For coleslaw, slice the cabbage and vegetables in advance, then make the dressing. Combine at dinnertime. Or reheat a slow-cook stew or soup that you’ve made in advance.

7. Keep guests happy. Have something ready for people to nibble on (sage-and-garlic popcorn or bruschetta). “It buys you time,” says Schneider. “You can be in the kitchen, and they’re okay.”

8. Share the fun. When guests congregate in the kitchen, make everyone (including you) more relaxed by giving them something to do (cut vegetables, set plates). “Sometimes in the summer I’ll buy fresh peas and have people shuck them,” says Schneider. “It’s old-fashioned and charming.”

9. Keep garnishes simple. Avoid fussy garnishes. For a minimalist but elegant touch, Schneider chooses some element in the dish to display on the plate: a thyme sprig, lemon peel slivers, snipped chives, a few grains of ground pepper.

10. Perfect your presentation. “If you’re cooking with really nice ingredients, the easiest way to make food look good is to put it on white or off-white platters or on earthenware dishes,” says Schneider. It’s as simple as that.