You're the Chef. Lisa Cherkasky

       three-cheese lasagna

       lemon-roasted chicken

       crunchy chicken salad

       SALADS & SIDES

       nutty rice pilaf

       gorgeous greens

       ridiculously rich mashed potatoes

       seasonal salads

       better-than-bottled vinaigrettes

       green goddess & veggies

       SIPS & SNACKS

       lip-smacking lemonades

       garlicky white bean dip

       fresh guacamole

       quick quesadilla

       crispy cheese toast

       SWEETS & TREATS

       oatmeal chocolate chippers

       apple-blueberry crisp

       peachy parfait

       chocolate-chocolate cupcakes

       chocolate velvet frosting

      safety first

      Know these rules by heart before you start so that cooking will always

      be a fun experience for you.

      Dress smart. Keep your hair back, wear closed-toe shoes, and avoid jewelry or clothing that dangles or drapes, such as hoodie strings or billowy sleeves.

      Reach right. Use a sturdy step stool to reach high places in the kitchen. One with a handle on the back is best.

      Hot stuff. Stay in the kitchen when food is cooking on the stove. Keep pot handles turned away from the edge of your stove, but make sure they aren’t positioned over a hot burner either. Never put your face close to a pot when removing its lid—the hot steam can burn you. And if a pot is heavy or large, or if it contains boiling liquid, don’t handle it yourself. Ask an adult to do it.

      Wash up. Before, during, and after cooking, wash your hands often with soap and warm water, especially when handling meat. Wash counters with a soapy sponge, too. And wash all fruits and veggies in plenty of cold tap water, even if you’re peeling the skin off.

      React right. If a knife, skillet, or pot starts to fall, let it go—and quickly get out of the way. If you cut or burn your- self, let the adult helping you know right away. And if a fire starts, yell! Never try to put it out yourself.

      FIRST RULE OF SAFETY

       Almost every recipe in this book involves heat,

      knives and other sharp tools, powered appliances,

      or raw foods (which may have germs). ADULT SUPERVISION IS REQUIRED AT ALL TIMES.

      recipe tips

      A recipe tells you what ingredients and tools you need. It tells

      you how to make the dish, step by step. It’s the voice of

      the original cook talking directly to you!

      Read the entire recipe before you start cooking. This will tell you in advance what you’ll need to shop for, what kitchen tools to have on hand, how long it will take to make the dish, and even any cooking terms you might need to look up.

      Prep all your ingredients and tools. Chefs get everything ready before they start cooking. You’ll want to do this, too. First, read the recipe care- fully. Then set out each ingredient and tool you’ll be using. Also, wash and chop fruits and vegetables, mea- sure out the ingredients, and place everything in separate bowls.

      Measure carefully! When measuring, you need the right tool. For liquids, use a clear spouted cup with measurements printed down the side. Place it on the counter, add the liquid, and bend down until your eye is level with the mark you want. Is the liquid exactly at the right mark? If not, add more or pour some out. For dry ingredients, use a scooping cup or spoon. Fill the cup or spoon until it’s overflowing—and don’t pack it in tight unless the recipe says to do so. Then use the flat edge of a butter knife to scrape across the top, removing the excess.

      Follow your instincts. Recipes turn out best when you give them your personal attention. Does the dish taste like it needs a little salt? Another squeeze of lemon? A longer cook- ing time? The more you cook, the more your instincts and experience will guide you.

      cooking terms & tools

      Recipes might call for a technique or tool that’s new to you. If so, ask

      a parent what it is or look it up. Here are some of the most common.

      Slice: to cut across and straight down, making equally thick or thin sections

      Chop: to cut into pieces about ½-inch square

      Mince: to cut into tiny pieces

      Dice: to cut into small cubes

      Pack: to press a food firmly into a cup with the back of a spoon when measuring

      Pinch: ⅛ teaspoon

      Sauté: to cook food in oil or butter on the stove top at medium heat, stirring often

      Boil: to cook a liquid on the stove top at high heat so that large bubbles form on the surface; when the bubbles are very large and active, it’s called a rolling or rapid boil

      Fry: like sautéing, except frying usually involves larger pieces of food, such as meat, that are turned once or twice instead of stirred

      Simmer: