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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

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Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Streamlined Eggplant Parmesan

Eggplant Parmesan is one of those dishes that is almost guaranteed to disappoint when ordered in a restaurant. But making it at home is a such a major undertaking, involving salting, breading, frying, simmering, and finally baking, that ordering it out sounds like a pretty good idea. Our recipe not only renders the dish doable in just a couple of hours, it delivers spectacularly good results. Gone are the soggy, slick eggplant slices and heavy, lifeless flavors—we bake our breaded eggplant slices, make a quick-cooked tomato sauce, and assemble with care to make the easiest and best-tasting Eggplant Parmesan. This recipe requires salting eggplant slices, and although it takes some time, it’s a simple step that has a big impact on the finished dish. Eggplant Parmesan would be served as a contorno—or side dish—on a traditional Italian table, but it’s hearty enough that it makes a satisfying main dish. Serve bread alongside, and offer a simple leafy salad before or after, whichever you prefer.

Cooking Couese

Croissants

Butter, flour, sugar: the ingredient list for croissants is very short, but many home bakers are intimidated by the process of preparing these pastry recipes at home. The layered structure that characterizes croissants is formed through a process called lamination. What is lamination? The method can vary slightly depending on the recipe and the pastry you're making, but generally lamination happens when a lean yeasted dough is wrapped around a block of butter. The package is rolled out and folded repeatedly to form paper-thin layers of dough separated by even thinner layers of butter. As the pastry bakes, the steam separates the layers, creating rise. The result is a flaky, buttery pastry that almost melts in your mouth. In this online course, you'll learn how to bake croissants at home. This recipe makes extra croissants that can be frozen, so you can always have croissants on hand.

Cooking Couese

Almost Hands-Free Risotto

Risotto is a classic rice dish from northern Italy. It’s well-loved for its lush, velvety texture and al dente rice grains; the medium-grain Italian rice that’s used to make risotto releases its plentiful starch during cooking and gives the appearance of being bathed in a creamy sauce. But the traditional cooking method requires at least 30 minutes of constant stirring. We developed an easier but still great-tasting risotto recipe that requires almost no stirring. Learn about the ingredients and equipment you’ll need to prepare this dish, as well as how to avoid mushy risotto or blown-out grains. And although it’s traditionally served as a first course or as a side dish to stews and braises, we added shredded chicken to this recipe so it is hearty enough to be served as a main dish.

Cooking Couese

Falafel Dinner

You don't have to go to a restaurant to get great falafel with all the fixings. In this course, you'll learn how to make our easy, foolproof recipe with a smooth, creamy tahini sauce so you can enjoy hot, crisp falafel fresh from the fryer any night of the week and in the comfort of your own home. And if you're going to take on making your own falafel, why not try your hand at homemade pita too? Better than store bought, homemade pita is fun and easy to make. Our recipe creates tender, chewy pitas with perfect pockets, every time. Falafel can be served as a sandwich or as an appetizer with pita on the side. We'll show you how to make different accompaniments for your pita and falafel including ultracreamy hummus, quick pickled vegetables, baba ghanoush, and a tomato-chile sauce. Mix and match or make them all for the falafel dinner of your dreams.

Our Newest Recipes

Eat Healthy Be Happy

Pork Recipes

Fried Pork Chops With Brown Milk Gravy

"This is the way we cooked pork chops in my younger days down south. It is NOT a recipe for those beautiful thick chops that need tender care. It IS a recipe for quick, tasty meat with good old down home taste, and gnawing on the bone if you never make it to the gravy. Bone-in chops add a lot more flavor and they taste great with mashed potatoes. For those who grew up with brown gravy made with water, just substitute water for the milk/cream."

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Salmon Recipes

Cedar-Planked BBQ Salmon

"My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens."

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Grilling and BBQ Recipes

Pan Grilled Pork Chops

"These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author."

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Veg

Broccoli Macn Cheese

Tossing vegetables with mac and cheese is the easiest way to get your family’s broccoli haters to scarf down their veggies.

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