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

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Have a look at some of our favorite courses.

Cooking Couese

Classic Soups

Would you make 30 versions of French onion soup to find the recipe with the richest broth and the deepest onion flavor? Or make dozens of cream of tomato soups to find the best way to preserve its bright flavor and color? Or test if simmering is better than boiling? We did, using flavor-enhancing techniques we've come to perfect over years of work in the test kitchen. Few dishes can fill, comfort, and satisfy like a big bowl of hearty soup. Good soup is easy to make, but great soup requires a whole lot of know-how. Learn it all, plus some great recipes and tips on blending soups and making them in advance, in this lesson.

Cooking Couese

Icebox Key Lime Pie

For a take on this classic Icebox Key Lime Pie that didn't rely on raw egg yolks, we used a combination of instant vanilla pudding, gelatin, and cream cheese whipped together in the food processor with the usual lime juice and condensed milk to thicken our no-cook pie's filling to a perfect, smooth consistency. A full cup of fresh lime juice produced a pie with bracing lime flavor. Lime zest added another layer of flavor, and processing the zest with a little sugar offset its sourness and eliminated the annoying chewy bits.

Cooking Couese

Doughnuts

This online cooking class teaches everything you need to know to make doughnuts at home. Our doughnut recipe uses a lightly sweetened, yeasted dough, which creates airy and fluffy doughnuts. Once you know how to make doughnuts, you can decorate them with chocolate glaze, sprinkles, and buttercream. And don't worry--this recipe makes plenty of doughnut holes as well.

Cooking Couese

Angel Food Cake

Angel food cake recipes have a very short ingredient list—mostly egg whites, sugar, and flour. As with so many simple recipes, the devil is in the details. Care must be taken to sift the flour, carefully separate the egg whites, gently fold the ingredients together, and follow the recipe precisely. Otherwise you could end up with a dense, squat, wet, or collapsed angel food cake. This foolproof recipe will show you how to make a flawless angel food cake every time. You’ll also learn how to avoid dry angel food cakes or those that stick to the pan. Speaking of pans, we’ll teach you the best tools that will help you turn out perfect angel food cakes every time.

Our Newest Recipes

Eat Healthy Be Happy

Beef Recipes

Baked Swedish Meatballs

"This recipe is from my Seaward Inn Cookbook. My husband loves it so much that I am putting it on-line to reference while travelling. I serve it with egg noodles. The Seaward Inn is a lovely place in Rockport, MA, that we visited each summer while the Campbell family owned it. Great food and ambience!"

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Turkey & Duck

Juniper Rubbed Roast Duck with Cherry Jus

Angie Mar, chef at The Beatrice Inn in New York City, models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he’d cold-smoke it so the fat picked up the whiff of sweet smoke. Then he’d slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up. If you have a smoking gun, use it to give a hint of smoke to the duck. If you don’t, no worries; the duck is plenty delicious smoke-free.

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Soups & Salads

Oliaigua Menorcan Vegetable Soup with Fig Jam Topped Toast

The name for this simple soup of gently stewed onions, tomatoes, and peppers comes from the Catalan words oli (oil) and aigua (water). The soup can be served warm or chilled, and is customarily eaten with bread, which is topped here with figat (fig jam). The recipe is from chef Felipe Riccio of March restaurant in Houston. To take it to the next level, June Rodil and Mark Sayre, who lead the wine program at March, suggest serving it with a rosé, such as the 2019 Clos Canarelli Corse Figari Rosé, from Corsica, France. "The flavors of summer peppers and rosé are a perfect match, which is why this wine, with notes of soft strawberry and cherry blossom, is paired with the Oliaigua," they say. "The weight of this rosé from Corsica plays well with the dish, which needs a bit of power."

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Turkey & Duck

Smoked Duck with Potatoes and Frisée

It’s not the sort of meal you make and serve with a casual shrug: Preparing a whole duck for dinner is an occasion — and a gesture of generosity and serious sentiment.

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