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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

Classic Pasta Bolognese

Bolognese sauce, called ragù in Italian, is a meat sauce that hails from the city of Bologna in the Emilia-Romagna region of northern Italy. Although in America it is frequently a tomato-based meat sauce, traditionally it is a richly complex, silky-textured, and wonderfully elegant sauce paired with wide, flat pasta strands such as fettuccine. It is also used in the classic lasagna alla Bolognese. Although the cooking time for Bolognese sauce is long, the hands-on prep time is very brief. Technique and time are important to success here, so don’t be tempted to take shortcuts to speed up the process. We’ll teach you every step to the best bolognese recipe, plus how to avoid common mistakes when it comes to this Italian dish. Buon appetito!

Cooking Couese

Strata with Spinach and Gruyère

Strata–basically a savory bread pudding–is too often soggy and laden with excessive custard and ingredients, rendering a simple casserole an overindulgence in both preparation and consumption. We felt that the perfect strata for breakfast or brunch should contain complementary fillings and flavorings, and just enough richness to satisfy. The solution was to start with the right bread–a thin-crusted supermarket loaf of French or Italian bread beat out sturdier artisan loaves. These softer breads (sold in the bakery department at most supermarkets) soaked up the custard evenly, and were more pleasant to eat when served. With the added step of staling or toasting the bread, we drove off more moisture, and ensured the bread stayed intact. (Note that if your bread is already stale, you can skip this toasting step.) For the savory spinach and shallot filling, we started by squeezing thawed, frozen spinach to remove much of its liquid, then sautéed the vegetables to continue driving off moisture and building deeper flavor. The addition of white wine, reduced down in a skillet to concentrate its jammy flavor and rid it of any boozy bite, added a welcome brightness to an otherwise heavy dish. After layering in the components and weighing the dish down to compact the disparate ingredients into a more cohesive dish, the strata needed to be refrigerated for at least 8 hours and up to overnight. The next day, after a short 20-minute stint on the counter, all the work left to do was bake the strata until the top was lightly golden brown.

Cooking Couese

Corn 101

In this class, you'll learn that corn is one of the more versatile vegetables out there, which is surprising, considering most of us enjoy it solely in the summertime slathered in butter, salt, and pepper. We'll show you various techniques for getting the most out of this nutty, sweet vegetable, as well as tried and true recipes for transforming corn into memorable dishes. First, you'll follow along as we make Corn and Poblano Chowder and see how a few simple tricks helped us coax satisfying flavor from sweet fresh corn and spicy poblano chiles. If you haven't tried it before, it's time to make spoonbread, a Southern specialty made from a combination of fresh corn and cornmeal, with a texture somewhere on the line between a rich cornbread and a true souffle. Finally, you'll learn a surprising technique for boiling corn, a method so easy you can literally walk away from it while cooking. The trick is...not boiling it at all.

Cooking Couese

Our Favorite Chili

As far as meat and bean chilis go, this version is the real deal. Slow simmered chunks of beef, beans that have been brined and cooked in a flavorful broth, and dried chilis ground into onions, garlic, and spices all work together to give this chili depth and character. This is not your quick weeknight chili, but one bite of this and you will understand why these extra steps matter. Discover how to buy, toast, and grind your own chilis into powder. Learn our quick-soak method for dried beans and how that contributes to their overall flavor. Our comprehensive video tutorial takes all the guesswork out of this recipe, and we will share what mistakes and pitfalls to avoid. By the end of this recipe, you will understand what great chili is.

Our Newest Recipes

Eat Healthy Be Happy

Chicken Recipes

Skillet Cranberry Chicken

"No idea when or where I picked up this recipe, but I've had it around for over 30 years! It's a quick & easy-to-make chicken dish! Preparation & cooking times do not include cooking the rice."

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Lunch Recipes

Veggie Delightful Sandwich à La Subway

"My sandwich of choice from Subway. This is my homegrown version with the addition of avocado! For the bread I used recipe #141038 and by special request recipe #67854 (onion sauce) to top it all off. I don't make these as often as I should, but when I do, the sandwiches are served with fresh fruit in season and a small bag of multi-grain SunChips. Hubby and I always fight over the last SunChip! Note: omit the red onion slices if using the onion sauce."

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Salmon Recipes

Tasty Salmon Patties

"My dad used to make these all the time when I was growing up. Quite frankly - I dreaded salmon patties back then - but I love them now! My kids do to as well as DH. My dad cans all his salmon so using homecanned is all I know. I would expect you could use this recipe with store bought salmon as well."

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Noodles & Pasta

Fettuccine Alfredo

This rich, creamy pasta gets a generous layer of garlicky, cheesy breadcrumbs to take it over the top.

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Breakfast and Brunch Recipes

Banana Bread Breakfast Bake

"Transform sliced banana bread into a French toast bake using a sheet pan! Then drizzle it with a cream cheese glaze for a decadent, extra-sweet touch."

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