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To cook button mushrooms, clean and dry them, then sauté, roast, or grill over medium heat until browned and tender.

You cook cabbage and potatoes by sautéing, boiling, roasting, or braising them together with fat, seasoning, and enough liquid for tender results.

To cook candied yams, simmer or bake sliced sweet potatoes in a buttery brown sugar syrup until tender and glossy.

Cabbage soup comes together by sautéing aromatics, then simmering shredded cabbage and vegetables in broth until tender with balanced seasoning.

To cook cabbage in a pressure cooker, cut it into wedges, add liquid and seasoning, and cook at high pressure for 2–4 minutes with quick release.

To cook butternut squash spaghetti, roast or sauté the strands, then toss them with sauce, oil, and seasoning until hot and tender.

Boneless chicken thighs cook best when seared, then finished to 165°F by baking, pan-frying, grilling, or air-frying with simple seasoning.

Blackfish cooks well pan seared, baked, grilled, or in chowders as long as you season lightly and heat it to 145°F until the flesh flakes.

To cook black beans from a bag, rinse, soak, then gently simmer them in salted water with aromatics until tender, usually in 60–90 minutes.

To cook beets fast, cut them small and use the microwave, pressure cooker, or high heat roasting so they turn tender in about 10–20 minutes.