In this cooking class, you will learn how to prepare two recipes from our best-selling cookbook, Dinner Illustrated. Each of these recipes can be prepared in one hour or less, so they are quick enough for a weeknight but delicious enough to impress your guests. Both of these recipes rely on bold seasonings and quick-cooking proteins. First, try our recipe for Za'atar Chicken with Pistachios, Brussels Sprouts, and Pomegranates. Za’atar is a Mediterranean seasoning made from dried thyme, sumac, and sesame seeds. We love it on lots of different foods, but brushed on to this chicken it lends an earthy, more complex flavor to otherwise ordinary chicken breasts. We’ll cover toasting pistachio nuts on the stove and how to use pomegranate molasses. Discover how to get great browning on your Brussels sprouts and how to know when they are properly cooked. The second recipe for Seared Tuna with Wilted Frisée and Mushroom Salad might seem fancy, but it's just as easy. This dinner packs a punch of flavor with harissa, a traditional North African condiment that marries chilies, spices, and garlic to add bright and spicy flavor to any dish. Paired with rare tuna, the bold flavor of the harissa complements the mild and meaty fish in both flavor and color.