15 Easy Cooking Class Recipes for Beginners

Cooking can be intimidating, especially when you’re a beginner. If you’re a culinary instructor wanting to engage your students with simple and delicious recipes, you’ve come to the right place. Here’s a breakdown of easy cooking class recipes that are sure to help you attract a large audience of eager novices. 

Easy cooking class recipes for beginners

Here is a collection of easy, mouth-watering recipes so you can teach your students how to put out an amazing meal to wow their friends and family. 

Appetizers

Classic Bruschetta

This easy-to-follow classic Bruschetta recipe will teach your students how simple ingredients can go a long way!

Ingredients

• 2 thinly-sliced garlic cloves
• 4 diced large tomatoes
• 4 tbsp. extra-virgin olive oil
• 2 tbsp. balsamic vinegar 
• 1 tsp. kosher salt (divided)
• 14 cup thinly-sliced basil
• A pinch of crushed red pepper flakes

For the Bread and Assembly:

• 1 large baguette, sliced on the bias 1⁄4” thick
• 2 halved garlic cloves
• Extra-virgin olive oil for brushing

Directions

• Heat the oil in a skillet on medium-low. Add the sliced garlic and cook it for 2 to 4 minutes until it turns lightly golden. Remove from heat and let it cool.
• Set a colander over a bowl. Add tomatoes and ½ a teaspoon salt and toss them. Let them sit for 5 minutes and then move them to a large bowl.
• Add basil, red pepper flakes, vinegar, and the remaining ½ teaspoon salt, and toss to combine them. Add garlic and oil from the skillet and give a final toss. Let the ingredients marinate for 30 minutes.

For the Bread and Assembly

• Preheat the oven to 400°F. Brush the bread slices on both sides with oil and place them on a large baking sheet. 
• Toast the bread for 5 to 10 minutes on each side until golden. Let it cool for 5 minutes and then rub the tops of the slices with halved garlic cloves.
• Spoon the tomatoes on top of the slices and serve.

Baked Brie with Honey and Almonds

Show your students how to whip up this 20-minute honey and almond baked brie recipe: 

Ingredients

• 1 large French baguette
• 1 wedge of brie ~12 ounces
• 14 cup toasted sliced almonds
• 14 cup of honey

Directions

• Preheat the oven to 350°F. 
• Place the wedge of brie in a baking dish. 
• Drizzle it with honey, sprinkle with toasted almonds, and bake for 10 minutes. 
• Serve with thick slices of French bread.

3. Stuffed Mushrooms

Stuffed Mushrooms is a popular party app that doesn’t require expert skills to execute. 

Ingredients

• Cooking spray
• Freshly-ground black pepper
• Kosher salt
• 1½ lb. baby mushrooms
• 14 cup freshly-grated parmesan, plus more for topping
• 4 oz. softened cream cheese
• 2 tbsp. freshly-chopped parsley (plus more for garnish)
• 1 tbsp. freshly-chopped thyme
• 2 tbsp. butter
• 2 minced garlic cloves 
• 14 cup breadcrumbs

Directions

• Preheat the oven to 400°F and grease a baking sheet with cooking spray. Separate the stems from the mushrooms and place the caps on the baking sheet. 
• In a skillet, melt the butter on medium heat. Chop up the stems and add them to the butter. Cook for about 5 minutes until most of the moisture evaporates. 
• Add garlic and cook for 1 minute, then add breadcrumbs and let them toast slightly.
• Season with salt and pepper and remove from heat to let it cool.  
• In a large bowl, add the stem mixture, parmesan, parsley, cream cheese, and thyme. Season with salt and pepper. 
• Fill the mushroom caps with this mixture and sprinkle with more parmesan.  
• Bake for about 20 minutes until the tops are golden and the mushrooms are soft. 
• Garnish with parsley and serve.

Soups and Salads

Chicken Noodle Soup

Chicken noodle soup isn’t just for sick days; it can be enjoyed at any time. This hearty recipe is bound to be a hit in your cooking classes:   

Ingredients

• 1 tsp. salt
• ½ tsp. freshly-ground black pepper
• ½ tbsp. butter
• 2 diced celery ribs
• 3 diced large carrots 
• 1 minced garlic clove
• 10 cups chicken stock
• 18 tsp. dried rosemary
• 18 tsp. dried sage
• 18 tsp. crushed red pepper flakes
• 5 cups of dry egg noodles
• 3 cups roasted chicken pieces
• 1 teaspoon chicken bouillon powder

Directions

• Sauté butter, diced celery, and carrots in a large stock pot on medium-high heat for 3 minutes. Add garlic and cook for 30 seconds. 
• Add chicken stock and season with rosemary, crushed red pepper, sage, salt, and pepper. Taste the broth to adjust the salt and add the chicken bouillon powder.
• Boil the broth and add noodles. Cook until al dente. 
• Mix in the chicken and taste the broth. Add more seasonings if needed and serve.

Caesar Salad

Salads don’t have to be complicated to be exciting. This classic recipe will teach your students to appreciate the balanced, bright flavors of a simple Caesar salad:

Ingredients

For the Croutons:

• 1 French baguette  
• 1 tsp. minced garlic
• 3 tbsp. extra virgin olive oil
• 2 tbsp. grated parmesan 

For the Dressing:

• Sea salt and black pepper, to taste 
• 2 minced garlic cloves
• 2 tsp. lemon juice
• 1½ tsp red wine vinegar
• 13 cup extra-virgin olive oil
• 2 tsp. Dijon mustard
• 1 tsp. Worcestershire sauce

For the Salad:

• 1 large romaine lettuce
• 13 cup shredded parmesan

Instructions

Preparing the Croutons:

• Preheat the oven to 350˚F. Slice the baguette lengthwise in ½ and cut into ¼” thick pieces. Place them onto a baking sheet.
• Add olive oil and garlic to a small bowl and mix. Drizzle this oil over the bread and sprinkle with parmesan. Toss until evenly coated. 
• Spread the pieces on the baking sheet and bake until lightly golden and crisp — roughly 10 minutes.

Making the Dressing:

• Whisk garlic, mustard, Worcestershire sauce, red wine vinegar, and lemon juice in a bowl. 
• Drizzle in the olive oil while whisking.
• Add salt and black pepper to your liking and whisk. 

Creating the Salad:

• Wash, dry and chop the lettuce into small pieces. 
• Place in a serving bowl and sprinkle with shredded parmesan and croutons. 
• Drizzle the prepared dressing and toss until evenly coated.

Entrees‍

One-Pan Chicken and Vegetables

One-pan recipes are easy to prepare and convenient for post-cooking clean-up. This delicious one-pan chicken and veggies recipe is sure to bring out everyone’s inner foodie: 

Ingredients

• 2 boneless chicken breasts
• 1 large diced sweet potato
• 4 minced garlic cloves
• 1 head of broccoli
• Salt and black pepper, to taste
• 2 tbsp. rosemary
• 2 tbsp. olive oil
• 1 tbsp. paprika

Directions

• Line aluminum foil on a baking sheet. Set the potato, chicken, and broccoli.
• Evenly distribute the seasonings over the entire pan and drizzle with olive oil.
• Bake at 400°F until the internal temperature of the chicken reaches 165°F.

Spaghetti Carbonara

Spaghetti Carbonara is a classic Italian pasta dish made with bacon, eggs, and hard cheese. Here’s a simple recipe for beginners: 

Ingredients

• Salt and coarsely ground black pepper, to taste
• 2 eggs and 2 yolks, large
• 1 oz. grated pecorino, more for serving
• 1 oz. grated parmesan
• 1 tbsp. olive oil
• 3½ oz. bacon sliced into ¼” thick cubes
• 12 oz. spaghetti

Directions

• Boil a pot of water, transfer it to a large bowl, and set aside.
• In a mixing bowl, whisk eggs, yolks, pecorino and parmesan. Add salt and pepper.
• Heat oil in a skillet on medium heat and add the bacon. Sauté until the moisture evaporates and the meat is crispy but not hard. Remove and set aside.
• Boil 1 tbsp. salted water in a large pot. Add spaghetti and boil until al dente. Reheat the bacon just before the pasta is done. Save 1 cup of pasta water. 
• Drain the pasta and add to the bacon on the skillet on low heat. Stir for a minute.  
• Empty the glass bowl of hot water, dry it, and add the hot pasta mixture. 
• Stir in the cheese and egg mixture and add the pasta water for creaminess. 
• Dress it with some grated pecorino and pepper and serve.

Pan-Seared Salmon

Here’s a restaurant-quality pan-seared salmon recipe that doesn’t require expert techniques:

Ingredients

• 1 tbsp. extra-virgin olive oil
• ½ tsp. kosher salt
• Freshly-ground black pepper
• 4 salmon filets, 6 oz. each and 1¼” thick 

Directions

• Season the salmon with salt and a few grinds of pepper. 
• Heat the oil in a 12-inch nonstick skillet on medium-high heat until shimmering. 
• Cook the salmon, skin-side up, without moving until golden and crisp (about 4 minutes). 
• Flip the filets and reduce the heat to medium. Continue cooking to your liking. 
• Transfer to a platter and serve with a side of mashed potatoes and roasted veggies.

Beef Stroganoff

Juicy beef slices smeared in mushroom sauce — who doesn’t love a good beef stroganoff? Here’s a great recipe your students can follow:

Ingredients

For the Beef Stroganoff:

• 1 lb. top sirloin steak, thinly sliced into strips
• ½ lb. brown mushrooms, thickly sliced
• 1 minced garlic clove
• 1 tbsp. all-purpose flour
• 2 tbsp. olive oil
• 2 tbsp. unsalted butter
• ½ tsp. salt
• 14 tsp. black pepper
• ½ medium onion, finely chopped
• 1 cup beef broth
• 34 cup heavy whipping cream
• 14 cup sour cream
• 1 tbsp. Worcestershire sauce
• ½ tsp. Dijon mustard

Directions

• Add oil to a Dutch oven on medium-high heat. Once the oil is shimmering, add the beef strips in a single layer, cooking for 1 minute until each side begins to brown. Transfer to a plate and cover to keep warm.
• Add butter, onion, and mushrooms to the same pan and sauté until the liquid evaporates and the mushrooms and onions turn soft and lightly brown.
• Add garlic and sauté until fragrant. Add flour and keep stirring for 1 minute.
• Pour in the broth and scrape any bits from the bottom of the pan. Add whipping cream and simmer until slightly thickened. 
• Stir a few tbsp. of this sauce into the sour cream to temper it. Add this mixture to the pan while stirring.
• Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper and continue simmering until the sauce is creamy. Add beef with the juices to the pan and cook until the beef is properly heated.
• Serve with buttered egg noodles or rice. 

Sides

Garlic Mashed Potatoes

This mouthwatering garlic mashed potatoes recipe is bound to enhance any main:

Ingredients

• 4 lb. peeled and quartered Yukon potatoes
• 113 cup whole milk
• 6 smashed garlic cloves
• 8 tbsp. softened unsalted butter
• 14 cup sour cream
• 1½ tsp sea salt
• 2 tbsp. chopped chives

Directions

• Boil the potatoes while covering the pot partially until they are soft. 
• Heat milk and garlic in a small saucepan until steaming. Remove and set aside. Discard the garlic (optional).
• Drain the water out of the potatoes, place them on low heat, and mash. 
• Drizzle in hot milk until you get your desired texture. 
• Cut chunks of butter and mash into the potatoes until well-mixed. 
• Add sour cream and salt to taste. Garnish with fresh chives and serve warm.

Roasted Vegetables

Roasted veggies pair well with just about any main. Here’s an interesting take on this classic side dish:

Ingredients

• 2 lb. root vegetables, peeled and cut into 1-inch chunks 
• Olive oil 
• Salt and pepper
• Fried eggs and/or plain yogurt
• Chopped fresh herbs

Directions

• Heat the oven to 425°F. Toss vegetables with oil, salt, and pepper. Roast for 30 minutes to an hour, stirring once or twice for even cooking and browning.
• Garnish with pepper and herbs and serve with fried eggs and/or yogurt.

Garlic Bread

Garlic bread is a classic pair for soups and a variety of main dishes. Take a look at this simple and easy recipe:

Ingredients

• 8 tbsp. melted unsalted butter
• 4 grated garlic cloves
• ½ cup grated parmesan
• 14 cup chopped parsley
• 14 teaspoon kosher salt
• Black pepper
• 1 baguette 
• ½ lb. sliced mozzarella

Directions

• Preheat the oven to 400°F. Stir the butter, garlic, parmesan and parsley in a small bowl, season with salt, and pepper and set aside.
• Cut deep slits into the baguette, 1” apart. Don’t cut through the loaf. Place it on a large piece of foil. Spread the seasoned butter inside each cut. 
• Wrap the baguette in the foil, place on a baking sheet, and bake for 15 minutes.
• Remove it from the oven and unwrap the top. Open each cut and add mozzarella. 
• Return the bread to the oven and bake for 5 mins until golden on top. 
• Slice with a serrated knife and serve warm.

Desserts

Classic Chocolate Chip Cookies

You can’t go wrong with chocolate chip cookies after a meal. Here’s an easy recipe for beginners:   

Ingredients 

• 1 cup softened salted butter 
• 3 cups all-purpose flour
• 2 cups chocolate chips
• 1 cup granulated white sugar
• 1 cup light brown sugar 
• 1 tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. sea salt
• 2 tsp. vanilla extract
• 2 large eggs

Directions 

• Preheat the oven to 375°F. Line a baking pan with parchment paper and set aside.
• In a separate bowl mix baking soda, salt, flour, and baking powder and set aside.
• Mix the butter and sugars until combined and beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined, add the chocolate chips, and mix again.
• Roll 3 tbsp. of dough into balls and place them evenly spaced on the cookie sheet.
• Bake for 8-10 mins and take them out when they start to turn brown.
• Let them sit for 2 mins before removing to a cooling rack.

Cheesecake Bars

Cheesecake bars are easier to perfect compared to regular cheesecake. Here’s a delicious Crème Brulee cheesecake bars recipe to satisfy a sweet tooth: 

Ingredients

• 1 lb. Betty Crocker sugar cookie mix
• 1 box French vanilla instant pudding and pie filling mix
• 2 tbsp. brown sugar
• ½ cup melted butter
• 2½ tsp. vanilla extract
• 2 eggs and 3 yolks
• 16 oz. softened cream cheese
• ½ cup sour cream
• ½ cup sugar
• 23 cup crushed toffee bits

Directions

• Heat the oven to 350°F. Spray a 13x9” pan with cooking spray. 
• In a large bowl, add cookie and pudding mix, brown sugar, 1 tsp. vanilla, butter, and 1 egg. Form a soft dough and press it to the bottom and 12” up the sides of the pan.
• In a small bowl, beat sugar, cream cheese, and sour cream until smooth. Beat 1 egg, 3 yolks, and the remaining vanilla in this mixture. Spread over the bread.
• Bake for about 30 mins until set in the center. Sprinkle with crushed toffee bits and cool for 30 minutes. Refrigerate for 3 hours and cut into bars. 

Apple Crisp

Apple crisp is a well-loved post-meal delight that can be made easily by a beginner cook. Here’s an easy recipe to follow: 

Ingredients

• Cooking spray
• 6 golden apples, peeled and chopped
• 134 tsp. cinnamon, ground and divided
• 112 tsp. lemon juice
• 2 tbsp. granulated sugar
• 34 cup old fashioned oats
• 1 cup light brown sugar
• 34 cup all-purpose flour
• 12 cup cold unsalted butter, cut into cubes
• Pinch of kosher salt

Directions

• Preheat the oven to 350°F. Spray an 8”x8” baking dish with non-stick cooking spray.  
• Add apples, sugar, 34 tsp. of cinnamon and lemon juice in a mixing bowl. Stir and transfer to the baking dish.
• In another mixing bowl, add the toppings — salt, brown sugar, flour, oats, remaining 1 tsp. cinnamon, and butter.  
• Use a pastry cutter in a downward twisting motion to cut the butter into the oat mixture until it resembles pea-sized crumbs. 
• Spread the topping mixture over the apples and pat to even it out. Bake for 40-50 mins until golden brown and bubbly. Serve warm.

Tips for finding the best easy cooking class recipes

If you want to add more recipes to your lessons for beginner students, here are some tips to help you out: 

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Think of your students 

Look for recipes that suit your audience’s skill level, dietary restrictions, and culture. Choose recipes that represent a variety of cuisines.

Go for simplicity

Choose simple ingredients and basic cooking techniques. 

Factor in the time

Consider the time constraints of your class and choose recipes that can be prepared within the allotted time.

Prioritize engagement

Look for recipes that are both tasty and visually appealing to keep students engaged and motivated.

Consider your resources

Make sure the recipes don’t require equipment or ingredients that you don't have.

Choose scalable recipes

Choose recipes that can be easily scaled up or down depending on the number of students in your class.

FAQs

Where can I find more easy cooking class recipes?

There are many resources for finding easy cooking class recipes, including cookbooks, cooking websites, and social media platforms like Pinterest and Instagram.

How can I accommodate students with food allergies?

Be sure to ask your students about any food allergies and adjust the recipes accordingly. You can also provide alternative ingredients or recipes for students with severe allergies.

How can I make sure the recipes are budget-friendly?

Look for recipes that use affordable, seasonal ingredients or consider buying in bulk to save money. You can also encourage students to bring their ingredients or share with the group.

How can I make sure the recipes are environmentally friendly?

Choose recipes that use sustainable, locally-sourced ingredients and minimize food waste. Encourage your students to use reusable containers and reduce their environmental impact.

How can I make the cooking class more engaging and fun for my students?

Consider choosing visually-appealing recipes that require hands-on participation. You can also make your class a social event by encouraging students to work in pairs or groups.

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Conclusion

To ensure the success of your cooking classes, it’s important to keep your students motivated. Encourage beginners to sign up for your lessons by incorporating simple recipes. We hope this list of easy cooking class recipes can help you welcome new cooks to the culinary world.

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References & Further Reading

• How to Sell Out a Workshop Online in No Time
• 12 Most Interactive Art Therapy Group Activities for Adults
• Four Benefits of Using Reusable Containers in Your Home
• Our Top 11 Creative Workshop Ideas For Adults
• The 9 Best Tactics for Promoting a Workshop Like a Pro