Stuffed grape leaves, known in Greece as dolmathes, should boast seasoned, tender leaves wrapped around a flavorful rice filling, but too often, store-bought versions are drowning in oil and suffer from mushy leaves and overcooked rice. We wanted the grape leaves to be tender and stuffed with flavorful, chewy rice. These grape leaves make a great appetizer or light lunch, and they can be made ahead.
Beef and barley soup is a savory, stick-to-your-ribs meal in a bowl that will satisfy meat, starch, and vegetable cravings all at once. This recipe uses a homemade beef stock that is made even meatier by the addition of browned bits of beef and sautéed cremini mushrooms; both add hearty flavor to the soup.
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In this course, you will learn the basics of how to shop for the best scallops as well as the difference between scallop varieties. We will give you tips on how to store them to keep the scallops their freshest, and how to select frozen scallops when that is your only option. We’ll show you how to make the most of your fresh sea scallops in Peruvian Scallop Ceviche, Garlicky Scallops with Bread Crumbs, and Broiled Bacon-Wrapped Scallops.
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Cooking a perfect grilled steak is not as easy as throwing the steak on the grill. You start by building the right fire, choosing the right piece of meat, and then you get to the part where you start cooking. In this online cooking class, learn how to prepare the steaks on the grill, and why cornstarch helps develop a great crust. Understand when your grill is at the proper temperature for these steaks to both achieve a great texture and cook at the proper rate. Learn how to make an herby, garlicky chimichurri sauce—the flavor goes so well with grilled steak it actually makes the meat taste better. In fact, you’ll soon be wondering what else goes well with chimichurri sauce, so make extra! Discover what mistakes we made in the kitchen so you can avoid them, and follow along in our video and photo tutorials so that you can make perfect grilled steaks every time.
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