My theories about cooking are many, fleeting, and disparate. But to the degree that I have consistently felt any driving opinion about cooking, it can be summed up with, "5 or fewer."
Cooking with large numbers of ingredients melded together into something great is a talent that few are born with, and many are taught throughout their lives, but it is not a pre-requisite for good food.
Keeping the number of ingredients in a dish to "5 or fewer," you can simplify the cooking process, focus on ingredient quality, keep costs down, and produce very good, well cooked food. You can. Anyone can cook.
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