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Cooking tips for newlyweds

I'm writing an article reviewing cookbooks for newlyweds for a regional wedding magazine. As a sidebar to the article (i.e. bullet points), I'd like to include cooking tips for newlyweds/novice cooks. What sage (!) but general tips would you pass along to those not-in-the-know?

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  1. I think that the suggestions in this thread for an eager-to-be-a-great-cook were excellent... follow this link here on CH... http://chowhound.chow.com/topics/585779 .

    1. My husband and I have been married four years. We both work. Before we got married we agreed that I would cook supper and he would wash dishes on M,W,F and he would cook supper and I would wash dishes T, Th, & Sat or Sun. We usually have leftovers on the other weekend day. If one of us has to work late or has an appt or something we swap. It has worked well for us. This way, I know on Tuesdays that I don't have to think about what to make for supper. (Part of the plan is for the one not cooking to have time to workout on the Bowflex but I need to get back to that instead of spending that time on the computer.) We also make enough supper to have leftovers for the following day's lunches.

      1. I and SO are are good home cooks, and we are not strangers to food and the kitchen.

        However, I did sometimes have problems relating to making dinner and coming home from work. This thread talks about how other people solved this problem with their SO: http://chowhound.chow.com/topics/586926

        1. Learn how to cook now; don't put it off. Not only is it cheaper than going out, and while it might be easier for two newlyweds to go out to eat, it's not easier for people with 2-3 young children to go out to eat - and if they wait until then to learn how to cook, it'll be so, so, much more difficult.

          I'm sure you can learn to cook with a 3-year-old pulling at you to come LOOK! NOW!, but I have to imagine it would be a lot harder in that situation than when you've got the free time to figure things out.

          1. If you have some freezer space, spend a weekend day cooking up a big pot of soup or stew. Divide into 2-person portions and freeze. A real blessing when you both come home after work and are too tired to cook.

            Get Guiliano Hazan's The Classic Pasta Cookbook. He's the son of Marcella Hazan, the famous Italian cookbook writer. Pasta can be quickly cooked up on a weeknight--it's a misconception that most pasta sauces have to cook for hours. Minutes is more like it. And most of them are insanely easy. There are plenty of gorgeous color photos of different types of pasta and suggestions of what pasta sauces can be frozen or at least refrigerated. The instructions are good.