Stocking up: mozzarella
I love cheese in all its forms. I definitely consider a cheese board and baguette to be a valid dinner. But, I acknowledge that a hunk of brie is maybe not the most flexible cheese for a beginner cook.
Enter mozzarella.
Mozzarella balls, the kind they sell in water, are a beginning cook’s best friend. They will last a week or two in your fridge, with no significant decline in flavor. This mozzarella, you cook with.
Have a George Forman grill? Slice it up, and add salt, pepper, and olive oil. Then put it and tomato slices between bread, and make yourself the tastiest grilled cheese ever.
Or cube it up, and throw it on top of pasta. (Totally did this 3 days ago, but forgot to take you guys a pic.) Deep fry it, and make your own mozzarella sticks (easier than it looks.) Make your own pizza (I used pizza dough, but french bread style is totally valid, too.)
Going further: Some day, you owe it to yourself to find a cheese shop that makes fresh mozzarella onsite. They will wrap it up for you, in plastic or in paper. It will still be drippy, but not in water. Do NOT refrigerate it. On that day, get a tomato, and a fresh loaf of bread; eat them immediately, and taste heaven.
Stock up. Because those little extras you keep in your fridge, freezer and cupboard can go a long way towards making dinner go from a chore to a darn impressive showing.
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