A Grad’s Guide to Cooking

This spring, graduate to new cooking techniques and more powerful flavors. 

Whether you’re donning robes or just graduating to a new set of pots and pans, there are always fresh techniques and recipes to be learned in the kitchen. Here, we’re providing an “undergraduate” and “graduate” version of some favorite dishes according to your skill level and time restrictions. From juicy burgers topped with sweet caramelized onions to fork-tender sautéed salmon, we’ve got plenty of options that are perfect for using your Made In cookware.


We love salmon for its quick cook time, hearty texture, and endless versatility. For a super simple (but no less enticing) dish, there’s a Greek-inflected version, while we’ve also got crisp-skinned fish topped with a powerfully flavorful dressing on top.

Undergrad: Lemon Roasted Salmon

Inspired by Greek flavors, this recipe features salmon seasoned with lemon zest and oregano, then roasted and layered over a springy salad of escarole, asparagus, and potatoes. Made In The Saute Pan.

Grad: Crispy Salmon With Bok Choy 

In this dish, olives, anchovies, and capers add plenty of savory punch to crisp-skinned salmon which is served with simply wilted bok choy. Made In The Fry Pan.


There are few things as satisfying as a bowl of noodles, not to mention you can serve them in so many globally-influenced ways (just make sure you're cooking noodles the right way). In these two versions, we embrace the flavors of Thailand and Vietnam with a quick, foolproof pad thai and a fantastically fragrant and hearty vermicelli dish.

Undergrad: Week Night Pad Thai

Tangy tamarind sauce is the key to this lightning fast pad Thai laced with egg, crunchy peanuts, and bean sprouts. Made In The Fry Pan.

Grad: Vermicelli Noodles with Lemongrass Pork Meatballs

Though this recipe is a little more technique-forward and time-consuming, the results make it totally worth it. Tender lemongrass-infused pork meatballs are layered over springy vermicelli and garnished with crunchy fried shallots, fresh herbs, and sliced carrots and cucumbers. Made In The Stock Pot.


No matter what, we firmly believe you should always have at least one burger recipe in your arsenal. Here, we’ve got you covered from the OG classic to the over-the-top.

Undergrad: Smash burger

Who doesn’t love a crisp-edged smash burger? This is a simple version that’s sure to wow. Made In The Fry Pan.

Grad: Big Bacon and Blue Burgers 

For a more decadent, maximalist approach, these hearty patties feature bacon along with caramelized onions and crumbly blue cheese on top. Made In The Fry Pan

Chicken Thighs

We’re big fans of chicken thighs thanks to their juiciness and simplicity in cooking. Our simple version is a one skillet meal featuring crisp skinned–chicken thighs and perfectly tender carrots.  For a mildly advanced version, we’re braising bone-in, skin on thighs with cabbage, bacon, and plenty of seasonings

Undergrad: Skillet Roasted Chicken Thighs

Searing the chicken thighs and then roasting them in the oven ensures crispy skin and tender, perfectly cooked meat all the way through. Made In The Fry Pan

Grad: Cabbage and Bacon Chicken Thighs

Cabbage and bacon take this chicken thigh dish to new levels of heartiness. Made In The Saute Pan

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