I was tossed into this, an urban cook with French and Italian experience. In cooking, that is, not men. My husband thinks it’s easy to do this so put me online yesterday and I’m struggling with the software.
It would be interesting to know whether you’d like the benefit of my first two cooking classes, “A Cook’s Tools” and “The Essential Pantry” instead of just recipes. I’ve researched both and would be happy to share my experience with you.
I graduated from what is now ICE (Institute for Culinary Education) in NYC, and eight hours a day, five days a week, it was the best time I ever had in school. I learned so much! But after all that French cooking I find that simple ingredients, cooked simply to gather all their flavor is what I want in a meal.
If you’d like to go on a journey, please join me.
Cooking with Dee 
Dee,
I was fortunate enough to be one of your students. You were a great instructor. I also love the cookbook you recommended.
I would like more info on the Cook’s Tools.
I recall that it was my favorite all-around text, James Beard’s Theory and Practice of Good Cooking. It’s been out of print for many years but can be found on Amazon. Keep cooking, Katerina!