Pan-roasting is a great way to cook thick white fish fillets and steaks. Since salmon and tuna are best served rare or medium-rare, they can be pan-seared without a trip into the oven. However, thick white fish, such as halibut, cod, sea bass, or red snapper, must be cooked through and that can cause quite a mess on the stovetop. Starting these white fish in a hot skillet on the stovetop and then transferring the skillet to the oven ensures that the crust is well browned and the interior is cooked but moist. It also reduces cooking time on the stove to just a few minutes, so the mess is minimal. As for serving, you can keep it simple and just offer lemon wedges. Or, dollop some compound butter, a potent sauce, or chunky vinaigrette over each fillet. This class will teach you to make a roasted red pepper and hazelnut relish, but any thick, highly flavorful sauce or relish will work.
The real draw of a chocolate tart is its pure, uncomplicated profile: a flawlessly smooth, truffle-like texture; unadulterated chocolate flavor; and a sophisticated polish. This holiday-caliber dessert can be flavored with vanilla, cognac, or other liquor and served with whipped cream. We’ll walk you through every step and help you avoid common pitfalls that can turn this rich dessert into a disappointment.
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Ever wondered which pasta shapes go with which sauces? After all, there are scores of pasta shapes, and even more sauces. From pesto to cream sauces to tomato-based sauces, the combinations are endless. But not all pasta shapes work with all sauces. Discover how to pair the classic shapes with traditional sauces, and how to highlight the best of both the pasta and the sauce. Learn how to make a bolognese sauce, pesto, and a classic tomato sauce. We will show you how best to cook pasta and when you know pasta is properly cooked. See which canned tomatoes are best for sauce and then take all this information into the kitchen to make Baked Manicotti, Pasta with Pesto Alla Trapanese, and Fettuccine with Bolognese Sauce.
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When it comes to comfort foods, mac and cheese sits squarely at the top of the food chain. There’s nothing quite like tender, bite-size pasta coated in a warm, gooey, cheesy sauce and baked with a crunchy topping of buttery bread crumbs. But with over 700 calories and a whopping 40 grams of fat per serving, the standard homemade mac and cheese is less than comforting to our waistlines. Keeping all the cheesy flavor and creamy texture but losing a significant amount of fat and calories came down to a classic recipe makeover tactic: choosing the right selection of milk and cheese. Our lighter version does this all—and doesn’t sacrifice any of the flavor or the buttery, crunchy topping.
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