Is the Lenny Letter’s Guide to Cooking Homemade Meals Realistic? Let’s Find Out
Nicole Dieker

Food is so hilarious how it is universal (we all need to eat) but so individual (so many opinions!). I’ve found that the more you cook, the more you can throw together legit meals with what you have on hand and make the most of your fresh ingredients while keeping your dry goods on a even keel. It seems woefully inadequate as a comment, but it’s like learning anything — just keep doing it and you’ll figure out what works.

Case in point — my dear roommate, who couldn’t cook one damn thing other than a pb&j when he moved in five years ago, then started cooking eggs for breakfast last year. I showed him which skillet, which utensils, a few ways to do things, and he’s just been doing that with an english muffin and some yogurt. Then he walks in last week with a chicken and a sweet potato and asks for help. We made a simple dinner, and I put butter, salt, sugar, and cinnamon in his potato, explaining why and how salt brings out flavor rather than making things “salty” when used appropriately. Then you know what he did? The very next morning he saw that I had cut up some green onions (I label tupperwear in the fridge) and a block of parmesan cheese (he’s seen me microplane that on so many meals over the years), and he decided to add both to his eggs, put it alonside some buttered toast then salt the whole dish, and he was like “THIS IS CHANGING EVERYTHING!” It took a year for him to want to experiment, but he just kept at it and it’s so fun to watch him find his inner chef.