Carmelized onions are a real treat in many dishes and accompanying meats of all kinds. There are some tricks to doing it right, but it’s not too hard.
Making your own stock is a great way to use leftover things like poultry carcases, meat bones, etc.
When you need crumbled bacon or bacon bits, here is a good way I’ve found to handle them.
It isn’t hard to make good pasta, but it does take more than just throwing noodles in a pot and running them over heat.
Normally, zucchini would be far too wet to make a good lasagne, so this technique can be used to make the zucchini more suitable as a stand-in for the pasta noodles.
Boiling an egg isn’t terribly difficult, but it is the reason the egg timer was invented. You’ll need a timer at least until you’ve done it so often that you can just tell when the eggs are ready.
Eggplant, especially the large European variety, contain a lot of moisture; unless you’re frying the eggplant slices before using them, they need some prep work to be good in casseroles and bakes.