Have a look at some of our favorite courses.
In this course, you will learn the basics of how to shop for tomatoes and how to prepare tomatoes for cooking, canning and preserving, and all sorts of recipes. We'll show you how to make the most of this summer vegetable in our Best Summer Tomato Gratin, Tomato and Burrata Salad with Pangrattato and Basil, and Spicy Tomato Jam.
We’re showcasing five simple and streamlined recipes in this course. We have chosen these recipes to demonstrate the range of the pressure cooker function of your Instant Pot, and how this piece of equipment can help you get healthy, Mediterranean-inspired meals on the table any night of the week. We will show you a quick, full-flavored chicken broth as well as how to cook beans and chickpeas in minutes. From there learn how to make a delicious Weeknight Paella, Cod with Warm Beet and Arugula Salad, and Lemony Chicken with Fingerling Potatoes and Olives.
We’re bringing four classic, crowd-pleasing, easy-to-make-ahead side dishes to the table in this course. This starts with utilizing the right tool for the job and understanding how to keep some dishes warm while other dishes are finishing up. We will show you how to navigate a busy holiday menu with comfort and ease with recipes that include Quick Green Bean "Casserole"; Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries; Slow Cooker Mashed Potatoes; and Pureed Butternut Squash with Sage and Almonds.
Manicotti are tubes of pasta stuffed with Italian cheeses and baked in a simple tomato sauce, similar to a meatless lasagna. Those who have made manicotti before and have been scarred by the experience may want to run in the opposite direction from this recipe. But fear not: thanks to no-boil lasagna noodles, we have a dramatically streamlined manicotti recipe that does away with precooking the pasta and the fussy task of stuffing each pasta tube with filling. Learning how to make stuffed manicotti with our recipe requires a fraction of the work of a traditional manicotti preparation yet tastes every bit as good.
Eat Healthy Be Happy
Roast duck is easier than ever with this recipe. To render the fat and ensure a crisp skin, the duck is first steamed by cooking it over a roasting pan filled with water. Scattering a handful of coriander seeds into the steaming water releases their citrusy scent, which is accentuated by the oranges and lemons stuffed in the duck. The duck then roasts until the meat is tender and the skin is a crisp, toasty brown. The citrus and soy-accented pan juices are cooked down to a sauce that's perfect with the rich meat. Serve this duck with rice to soak up the flavorful sauce.
"One-pan, easy-cleanup dinner, coming right up!"
Okay, I know this is strange but it is in response to a request on the boards. Actually looks interesting and if you're going to blow calories on Oreos why not have them deep fried to boot?
"This is a delicious cheese dip that my daughter makes. The cream cheese gives it a wonderful consistency. All the fresh ingredients make this a dip that you will be asked for over and over again! Please note I have put "to taste" on alot of the ingredients as it depends on how big your bunch of veggies are. If you actually get lucky enough to have any left it keeps in the fridge a good while and reheats great. I usually serve/take this dip in a crockpot so it stays warm."
"I don't remember where I got this recipe but I make the patties ahead and freeze them. They can be cooked frozen on the grill. Serve on crusty rolls with your favorite condiments. Can also use ground turkey but not even close to as tasty as the chicken. No other seasoning is needed other than the ranch dressing mix."
In this sheet pan recipe, broccoli, shiitake mushrooms, and red onions cook together in just 20 minutes, making it ideal for a weeknight dinner.
