One of the few things I do well in the kitchen is cook the basic garden variety Jewish staples. For example, every Sunday I make a brunch, which always consists of egg and cheese (on croissant or bagel), Israeli salad of chopped tomatoes and cucumbers, and some random fruit on the side. I do this for my husband mostly because I like the idea of treating him to a decent, somewhat labor intensive morning meal once a week. It's a sort of luxury. I think of it as the equivalent of him running to the grocery store after work a few days a week to buy me my favorite beverage or making me shnitzel for dinner on Wednesday nights.
In short, it's the little things that amount to a whole hell of a lot.
This is also why I like to make chicken soup from time to time, especially given the Winters in Boston and the germ-infested breeding grounds of my urban surroundings. Each time I make the soup a bit differently and vary the recipe a bit (sometimes adding cabbage, zucchini, etc), but it usually tastes about the same. It's never as good as I remember my grandmother's was and usually a little tastier than my sister's. The latter is also because I think that in order to make something truly yummy, you have to be entirely invested in the process and love that which you're preparing. And no one loves chicken soup more than I.
But back to basic food preparation. As I stated previously, I'm not a chef but I love food and so I've scoured the Internet looking for video blogs that feature people like me, not Rachael Ray or the Naked Chef, attempting to cook. The closest I could find was Mike D. over at Metacafe. He's not really kosher, but he's sweet enough and has some helpful, basic hints.
In the video below, Mike prepares a "Rotisserie Chicken Soup." Your bubbe's homemade natural Penicillin of a chicken soup it isn't and you might want to replace the "pasta" (eeks) he mentions with some kneidel of your very own, but the point is, it's a start.