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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

Easy No-Churn Ice Cream and Frozen Custard

We’re showcasing three delicious recipes for creamy, frozen treats that all have one thing in common: no ice cream machine necessary. We have chosen these recipes for their straightforward methods using common household appliances, as well as their great flavor. In each of these recipes you will learn a different technique that can be used to make countless variations. We will show you how to make a creamy Old-Fashioned Vanilla Frozen Custard using a stand mixer to incorporate air before freezing, Mint-Cookie No-Churn Ice Cream using a blender, and No-Fuss Banana Ice Cream that uses a food processor and contains nothing more than bananas, heavy cream, and flavorings...with no added sugar!

Cooking Couese

Pasta with Summer Tomato Pesto

Fresh basil pesto is what comes to mind when most of us think of pesto. But there exists a lesser-known authentic non-basil pesto: pesto alla trapanese from Trapani, Sicily, that’s made with fresh tomatoes. It’s southern Italy’s answer to northern Italy’s basil pesto. As with other types of smooth pasta sauces, this pesto is best with pasta strands—spaghetti and linguine are our favorites. This recipe comes together quickly, and since sauced pasta waits for no one, be sure that your serving bowls and utensils are ready before you begin cooking.

Cooking Couese

Crème Brûlée and Other Custards

With any recipe containing few ingredients, the devil is in the details. Custards are a good example of this. Here we demystify that process by answering important questions like why you should bake custard in a water bath, and why should you strain custard. We will also teach you the science behind these desserts, why custard thickens, as well as how to avoid a lumpy custard (and how to fix those lumps when they do happen) so that you can be successful every time. As always, we will share with you our picks for the best ingredients and essential equipment, including the best saucepan, whisk, and kitchen torch. You’ll understand how to temper the egg mixture to avoid curdling, and learn to make a water bath, or bain marie. By the end of this online cooking class, you will be able to prepare several classic custard-based recipes such as Crème Brûlée, Flan, and Pots de Creme.

Cooking Couese

Ultimate Homemade Ravioli

This elegant dish has become a popular offering on Italian trattoria menus. It features a multitude of flavors—squashy, sweet, savory, buttery, herbal, and nutty—working together to create complexity, and contrasting textures—silky filling and pasta, crunchy nuts—to add interest. The butternut squash must first be cooked to drive off excess moisture and render it soft and velvety; we use a microwave to expedite and simplify the squash-cooking process. Grated Parmesan cheese in the filling not only adds flavor, it also acts as a binder that holds the filling together. The browned butter sauce is simple, but very rich. This dish is best served in small portions either as a first course or a pasta course before the main dish. This recipe uses fresh pasta from the Fresh Pasta recipe. If you haven't already done so, you'll need to make the fresh pasta. You will need a food processor and pasta machine in order to prepare the pasta. To be as efficient as possible, make the pasta dough, prepare the squash filling while the dough rests, then roll out the dough while the squash is in the refrigerator. By the time the dough has been rolled out into thin sheets, the filling will be cool enough to use.

Our Newest Recipes

Eat Healthy Be Happy

Grilling and BBQ Recipes

Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)

"This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this)."

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Salmon Recipes

Grilled or Baked Salmon With Lavender

"I noticed very few recipes here on Zaar which use edible lavender so I decided to find some really good ones and post them! I didn't even know you could EAT lavender until I read Rita L's page long ago. Now I notice that one of my FAVE restaurants uses it! brazosbelle.com This recipe is from GreenEmporium.com"

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Grilling and BBQ Recipes

Sweet and Spicy Grilled Pork Tenderloin

"This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor."

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Appetisers and Snack Recipes

Patatas Bravas Potatoes for the Brave, Spanish Style!

"There are many recipes for this famous Spanish tapas dish - this recipe was given to me by a Spanish friend from Madrid, and is the only recipe I use now..........I like the fact that the potatoes are baked in the oven, making it easier to prepare & socialise with a glass of Sangria or two! In Spain, Patatas Bravas is often served with mayonnaise or alioli - however you choose to serve it, this is a "must" for your Tapas table!"

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Fish & Seafood

Mahi Zafaroni

A saffron spice rub and saffron tea imbues this flakey and tender fish with earthy, floral flavors.

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