When we think “beef” tacos, typically the ground-beef kind comes to mind. But steak tacos made on the grill—elevate beef tacos to a new level. Authentic Mexican carne asada requires thin cuts of beef, typically skirt or flank steak, that are marinated and then grilled, cut into pieces, and served in a soft corn tortilla with simple garnishes. Done properly, the meat has rich, grilled flavor and the tacos themselves are very simple to throw together. Our goal was to bring these ultimate steak tacos indoors.
Depending on the occasion and how it's garnished, cream of broccoli soup can be elegant or it can be homey, so it's a good recipe to have in your arsenal. This recipe goes from ingredients to your table in less than 40 minutes. To boot, broccoli is a vegetable that is available year-round, so seasonality is never an issue. Crisp, buttery croutons seasoned—or not—with garlic are an excellent garnish for the soup.
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Focaccia’s popularity has skyrocketed in recent years. Once virtually unknown, it is now in bread baskets and on menus across the country. With that kind of spotlight on focaccia, it’s no wonder there are now countless recipes in books and on the internet for this yeasted and seasoned bread. But for every delicious focaccia, there are countless bland versions that give this Italian bread a bad name. In this online cooking class, we will teach you how to work with yeast and produce a biga—the secret to focaccia’s great flavor (and other yeasted breads too). You will discover what an autolyse is, and how to fold the dough to develop gluten, ensuring a structure that bakes up into an open, rustic crumb with irregular bubbles and a perfect balance of tenderness and chew. Find out what equipment works best (we use a baking stone and cake pan) and how to shop for and store yeast.
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In this class, we start by answering the question “what is the Mediterranean Diet?” The Mediterranean diet is about what the cuisines surrounding the Mediterranean Sea have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. With all of the countries in the Mediterranean, this means that there isn’t a single “diet” that encompasses the entire Mediterranean region—the spice-laden dishes of Morocco bear little resemblance to the lemon and caper-laced cuisine of southern Italy. The one commonality is good flavor. You’ll learn how to shop for the Mediterranean Diet and how to craft a meze platter, then you’ll apply the techniques you’ve learned to prepare hummus, tabbouleh, stuffed grape leaves, sizzling garlic shrimp, and pan-fried halloumi recipes.
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