The biggest thing with getting better at cooking is to just find a recipe that looks tasty and go for it. Follow the directions and see how it comes out. Try to understand the directions too. Why are we cooking things in X Y Z order? Why are we cooking at this temperature? Etc. You might still mess stuff up, Ive been cooking at home for 10 years and still have meals I just have to trash because theybare unsavable, but try to figure out what went wrong, and then try making that meal again but looking to fix your mistake.

There are also some great cookbooks and resources out there to kickstart your journey of understanding cooking. Salt Fat Acid Heat is a fantastic book that dives into the four pillars of what makes something delicious. It was also adapted into a Netflix series so you can watch that as well. The Food Lab is all about nerdy food science. Kenji Lopez Alt has spent his time figuring out the science behind cooking so you dont have to. Also, a lot of info from the Food Lab is also available on Serious Eats’s website, where Kenji was a writer for a long time.

Also if you have kids, get them involved! Learn with them so they have a jumpstart on being comfortable in the kitchen!

Now to answer your actual question, my go to recipe is pizza. Ive been making it pretty much every week since I was 22. I’ve built up a collection of tools for pizza making, so I have a propane oven that reaches 900°F for neopolitan pizza, a baking steel for regular oven pizzas, pans for south shore bar style pizzas, etc. Its all nice to have but you can make pizza on a cookie sheet or in a cast iron pan. The first pizzas I made were store bought dough in a greased cast iron pan with jarred sauce and some shredded mozz. Nowadays I make my own dough and sauce.

For an easy NY style pizza I use Kenji Lopez Alts same day dough recipe (https://youtu.be/uXkT8LbCPOY), and for the sauce I do

• 1 28oz can whole peeled tomatos (I like Cento, but look for brands that dont use Calcium Chloride or Citric Acid in the ingredients)
• ~2tbsp Olive Oil
• Like 2-3 tsp of kosher salt Blend all that with an immersion blender in the can of tomatos (might have to pour out some of the liquid in the can).

Often times Ill just leave it at that, but you can also add dried oregano, dried basil, a pinch of sugar, or some red chili flakes to spice it up.

You dont have to switch but if someone is paying for Proton than they can utilize it for no extra charge

Apizza definitely makes sense for CT but I think lobster roll would also make sense there. Different from a Maine lobster roll, but better IMO, and also the original