You're the Chef. Lisa Cherkasky

to cook a liquid on the stove top at a low heat so that only tiny bubbles ripple across the liquid’s surface

      Bake: to cook food such as cakes and casseroles in an uncovered pan in the oven; baking usually browns the surface of the food

      Roast: like baking, except roasting refers to meats or vegetables

      Stir: to mix ingredients together with a slow, circular motion

      Whisk: to mix ingredients very quickly with a whisk— a special tool made of loops—until the mixture is thick and creamy or light and frothy

      Beat: to mix ingredients with a fast motion, using either an electric mixer or a cooking spoon

      Skillet: a shallow pan used to cook or fry food on the stove top; many have lids

      Roasting pan: a wide metal pan used for roasting large pieces of meat in the oven; some come with a rack or a lid

      Saucepan: a deeper pan used to cook food on the stove top; they come in many sizes and usually have lids

      Baking dish: a ceramic or glass pan used for baking all kinds of foods in the oven; they come in different sizes and may have lids

      Baking sheet: a flat metal pan with shallow or no sides, used for baking many kinds of foods, such as cookies or pizza, in the oven

      Nonstick pan: a pan made with a coating that helps keep food from sticking to it

      planning a meal

      for example:

      Total the time you’ll need to

      peel, grate, chop, and cook:

       1 hour

      Add extra time to be safe

      (depending on your experience):

       + 30 minutes

      Total these times:

       1½ hours

      When do you want the meal

      to be served?

       6:00 p.m.

      Deduct the amount of time needed

      from when you want to serve:

       – 1½ hours

      This is when you want to start cooking!

       4:30 p.m.

      If a dish is new for you or a bit complicated, make easy side dishes,

      such as a green salad or plain vegetable. Prepare what you can ahead

      of time. And ask for help—friends and family can set the table, toss

      the salad, or pour the drinks. It’s more fun that way!

      Voilà!

      If you’ve read this introduction,

      you have everything it takes to be a

      great cook—enthusiasm, patience,

      and a yearning to learn something

      new. Cooking is creating! Once

      you know the rules and get some

      practice, you’ll be able to impro-

      vise your own dishes, too. As the

      French say, “voilà!” There it is!

      breakfast

      & brunch

       bitty berry pancakes

       summer frittata

       homemade granola

       fruit salad with honey yogurt

       fruity smoothie

      bitty berry

      pancakes

      These sweet pancakes aren’t just for breakfast! Try them for dinner,

      slumber parties, and Mother’s or Father’s Day. For variety, replace the

      blueberries with equal amounts of other fruits or chocolate chips.

      Makes about twenty 3-inch pancakes

      Unsalted butter 4 tablespoons

      All-purpose flour 1 cup

      Granulated sugar 1 tablespoon

      Baking soda 1 teaspoon

      Salt ½ teaspoon

      Egg 1 large

      Buttermilk 1¼ cups

       Vegetable-oil spray

      Blueberries 2 cups

      Toppings such as fruit, syrup, butter, jam, applesauce, yogurt, or powdered sugar

      Ask an adult to help with the stove.

      1. Prep the ingredients. Wash and drain the berries; set them aside. Melt the butter in a small saucepan on the stove, using low heat.

      2. Mix the ingredients. In a medium-size bowl, use a whisk to mix together the flour, sugar, baking soda, and salt. In a separate, large bowl, crack and thoroughly whisk the egg; then whisk in the buttermilk and melted butter. Pour the dry ingredients into the wet ingredients in the large bowl, and whisk together until just mixed. It’s fine to have some small lumps.

      3. Pour batter onto the pan. Coat a skillet or griddle with vegetable- oil spray, set it on the stove, and turn the burner to medium heat. When the pan is hot, dip into the batter with a ¼-cup measuring cup and pour it onto the pan. Space the pancakes so they don’t touch—try only one or two at first.

      4. Add the berries. Immediately drop 6 blueberries (or a different addition) onto each pancake, and lightly press them into the bat- ter with the spatula tip. When bubbles have formed in the pan- cake, test it with the spatula to see if it’s firm enough to flip.

      5. Flip the pancakes. When ready, flip the pancake over and let it cook 1 minute on the second side. Slip the spatula tip into the center of the pancake. If it comes out clean, it’s done. Cook the remaining batter, following steps 3–5.

      6. Finish with the toppings. Serve the pancakes hot with an assortment of favorite toppings.

      summer frittata