Thanks so everyone who gave me so many good suggestions on how to begin cooking. I'm learning so much for all of you and I truly appreciate it.
Here's what I've been up to: I've been doing a lot of pasta dishes primarily. I'm planning on moving to meats (which is my true scary area) this weekend. So far I've made: pasta w lemon and parmesan, fettucine w asparagus and salmon, pot roast, croque monsieurs, spaghetti carbonara (again), a warm swiss chard salad, pasta with gorgonzola sauce, arugula and tomatoes.
My biggest issue thus far has been the timing of food and trying to figure out the sometimes fine line between undercooked and overcooked. Our broiler cooked a lot faster than I expected. I feel like I'm burning and overcooking a lot, but I'm always so nervous to undercook anything.
This weekend I'm going to try Ina Garten's macaroni and cheese recipe with tomatoes on top. I'm also going to branch out into meats with a chicken milanese. Does anyone have any recommendations for good vegetables and sides for the chicken milanese?