Five foolproof recipes to try even if you think you're a cooking pro

Five beginners are below, and I think you should watch them even if you're very comfortable in the kitchen. Who doesn't love having simple dishes and brilliant techniques at your fingertips?

Grilled Salmon with Lemon Mustard

In this simple salmon recipe, a quick grilling turns mustard from Smooth Dijon in a savory caramelized crust, and a drizzle of fresh lemon juice adds just the right brightness and flavor to the rich, sweet fish. Covering the baking dish with a protective layer of aluminum foil makes cleanup a breeze, meaning you can cook dinner and wash up in less than 30 minutes.

By: Melissa Clark

Serves 2

Recommended

Total time: 15 minutes

Ingredients:

2 (170-225g) salmon with skin, each about 2½ cm thick< /em>

½ tsp salt, plus more to taste

< em>Freshly ground black pepper

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

Lemon wedges, for serving

Method:

1. Place an oven rack 6 inches from the grill heat source, then heat the grill. Season the salmon fillets with ½ tsp salt and a few peppercorns and place on a foil-lined baking sheet, skin side down.

2. In a small bowl, whisk oil and mustard until well blended. Brush the top and sides of the salmon with this mustard mixture.

3. Grill until the salmon is opaque with a dark brown crust, about 6 to 8 minutes for medium-rare (the center of the fillets will be dark pink, if you pierce one with a paring knife and throw in a a look). If your fillets are thinner, reduce the cooking time by 1 to 2 minutes. If you prefer a more well-done fish, add 1 or 2 minutes to the cooking time.

4. Squeeze a lemon wedge over the cooked salmon fillets, then serve the salmon with more lemon wedges on the side.

Vegetable Tofu Curry

A one-pot vegetarian meal that comes together quickly and keeps for days

(Getty/iStock)

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made from the fat and liquid of pressed coconut flesh and this recipe delivers on its full range of flavors. When you melt the solids from a can of coconut milk and continue to cook until the liquid evaporates, the oil eventually separates and offers a toasty nuttiness. Here, the onion - of any kind - tenderizes in this savory fat, and the curry powder becomes more fragrant. The tofu soaks in the curry sauce while the vegetables steam over the mixture, then everything is tossed together. Experiment with whatever veggies you have on hand, cooking them until tender.

By: Geneviève Ko

Serves 2-4< /p>

Total time: 20 minutes

Ingredients:

2 heads broccoli, 225g green beans or 280g frozen peas, or a combination

1 (400 -450g) can of firm tofu

1 (380g) can of coconut milk

1 medium onion, chopped

Salt and pepper

1 spoon curry powder, plus more to taste

Cooked rice or other grains or noodles, for serving

Sauce hot, for serving (optional)

Method:

< p>1. If using broccoli, cut off the ends of the stalks and discard them, then cut the stalks off near the base of the florets. Cut the thick skin around the stalks, then cut the stalks into 1½ cm slices. Cut the broccoli crowns into small florets. Drain the tofu and cut it into 2½ cm cubes.

2. Open the can of coconut milk and pour about an inch of the hard white solid part into a large saucepan with a lid (if the milk is all runny, add a few spoonfuls). Reduce heat to medium-high. When the solids melt, add the onion and broccoli stalks, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should sizzle in the coconut oil and the milk solids should be brown and smell toasty. Scrape off any pieces that stick to the bottom.

3. Lower the heat to medium...