Cooking Basics for People Who Would Rather Be Doing Literally Anything Else
By Sienna — Spontaneous, playful, a little chaotic. Life's an adventure and I'm dragging you along. ·
If You Can Read a Script, You Can Cook
Look, I know what you’re thinking. “Sienna, you work on reality sets where half the catering is just lukewarm craft service bagels and the other half is whatever the PA (that’s me!) managed to scavenge from the craft table.” And you’re right. My life is a blur of 14-hour days, moving Gerald (my Honda Civic, may his transmission rest in peace) to avoid parking tickets, and trying to keep my twin brother Cole from making bad life choices via text.
But here’s the thing: I moved to Silver Lake at 19 with $800 to my name. I learned pretty quickly that if I wanted to have money for concerts or road trips, I couldn’t survive on takeout. Learning cooking basics wasn’t about becoming a Michelin-star chef; it was about survival. It’s about not being hangry when I’m editing footage or trying to survive a Sunday morning hangover. If you can follow a call sheet, you can learn to cook.
Knife Skills: Don’t Panic, Just Keep Your Fingers
I’m going to be real with you: I’ve chopped things in the back of Gerald using a pocket knife. Do not do that. But you also don’t need a fancy block of twenty knives that costs more than your monthly rent. You need one solid chef’s knife. That’s it.
The trick to not losing a finger is the “claw.” Tuck your fingertips in, use your knuckles as a guide for the blade, and don’t try to be a ninja. When I first started, I tried to chop like those people on Food Network and ended up with a band-aid on my thumb. Start slow. The rhythm will come. Also, sharp knives are safer than dull ones—dull ones slip. Keep it sharp, keep your fingers tucked, and you’re already ahead of 90% of the people in my social circle.
The “Three-Ingredient” Rule for When You’re Exhausted
My life is a constant state of controlled chaos. When I get home at 10 PM, the last thing I want to do is follow a 15-step recipe. My rule? If it takes more than 20 minutes, I’m probably going to order a burrito.
Keep these three things in your pantry: olive oil, garlic, and salt. If you have those, you can throw literally anything into a pan—spinach, chickpeas, leftover chicken, a handful of cherry tomatoes—sauté it until it looks like something you’d actually eat, and boom. You’ve got dinner. The secret to making “cooking basics” taste like “I actually tried” is acid. A squeeze of lemon or a splash of vinegar at the end of a dish makes everything pop. It’s the difference between a sad bowl of pasta and a restaurant-style meal.
Heat Control: Stop Burning Everything, You Chaos Demon
I used to think that “High” on the stove dial meant “Get it done faster.” Spoiler alert: High just means you’re going to set off your smoke alarm and annoy your neighbors. Cooking is about patience, which is something I’m still working on, but heat control is non-negotiable.
If you’re searing something, sure, crank it up. But for everything else? Keep it at medium. If you’re cooking eggs, keep it low. If you’re sautéing onions, let them hang out in the pan until they’re golden and sweet. If you rush, you burn. Life lesson, right? If you’re standing over the stove, put the phone down for five minutes. I know, it’s hard. But your meal—and your smoke detector—will thank you.
Seasoning: It’s Not Just Salt and Pepper
Stop being afraid of spices. I have a shelf in my tiny kitchen filled with random jars I bought because I wanted to feel like a fancy adult. You don’t need to go crazy, but get yourself some smoked paprika, red pepper flakes, and maybe a bottle of soy sauce.
Taste as you go! That’s the golden rule of cooking. Before you serve it, take a tiny bite. Does it taste like nothing? Add more salt. Does it taste a little boring? Add that splash of lemon juice. If you’re tasting your food while you’re making it, you’ll never serve a disaster. Unless you drop the whole thing on the floor—which, for the record, I have definitely done. (The three-second rule applies, right? Maybe? Just kidding. Mostly.)
Just Start. It’s Just Food.
Look, you’re going to mess up. You’re going to overcook the rice, you’re going to make something that tastes like cardboard, and you’re going to have nights where you just eat cereal in your pajamas. That’s totally fine. The point isn’t to be perfect; the point is to be capable.
Learning these basics gives you the freedom to be spontaneous. If a friend calls at 8 PM and wants to hang out, you don’t have to worry about being stuck in the kitchen or blowing your budget on delivery. You can whip something up, grab a drink, and keep the adventure going.
So, what’s the first thing you’re going to attempt this week? Don’t overthink it. Pick something, throw it in a pan, and let me know how it goes. If you burned it, tell me—I’ll send you a virtual high-five and a recommendation for the best late-night taco truck near you. Come find me in the comments, I’m dying to know what you’re cooking up (or setting on fire)!