Holiday Pies
It’s hard to imagine a holiday meal without pies. In this Holiday Pies lesson, you’ll learn how to make our foolproof pie dough, two types of apple pie, as well as classic pecan pie and pumpkin pie.
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It’s hard to imagine a holiday meal without pies. In this Holiday Pies lesson, you’ll learn how to make our foolproof pie dough, two types of apple pie, as well as classic pecan pie and pumpkin pie.
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A cheesecake is traditionally baked in the oven, with the springform pan set inside a roasting pan that is filled with water. This set up ensures that the eggs in the cake don’t overheat and curdle. Moving this recipe to the slow cooker ensures that it bakes through perfectly every time. There’s no need to worry about the water overheating or evaporating. As a result, the slow cooker turns out a remarkably creamy cheesecake and there’s no risk of cracking on top (a sure sign of overcooking that often happens when baking in the oven).
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This pie’s combination of ease and elegance makes it a timeless dessert. And yet we’ve never eaten a version that we’d consider perfect. This retro classic was due for a makeover, so we moved ahead with our own ideal in mind: a filling that’s creamy, rich, and set but not stiff—and that packs plenty of bright lemon punch.
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Few things can transform a dish from simple to spectacular as quickly and as easily as a great sauce. But so many home cooks think of sauce as something to be feared or revered—something better left to the professionals. In this online cooking class, you will be introduced to plenty of simple, straightforward sauces. You will learn what types of equipment you need to become a saucier in your own kitchen. You will also learn how to make mayonnaise and romesco, which are two basic sauces that can be used as dips or spreads. Dress up your salad and learn how to make warm bacon-pecan viniagrette, which will gently wilt and soften bitter greens. Finally, learn how to make an Asian simmering sauce that will spice up all types of meat, noodles, and vegetables. After taking this class, you will understand why sauce can become the key to a lifetime of better cooking.
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Some think making fresh pasta is too hard, but here we show you a quick and simple food processor method. If you have already taken our Homemade Pasta course, then this is the class for you. See how we take all the mystery out of rolling the pasta out and cutting it into your favorite shape. You will learn how to make some regional pasta specialties from around Italy, such as mezzelune ravioli with spinach and ricotta filling and tortellini in chicken broth. Of course, you will also learn how to shape these iconic pasta as well.
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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.
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Expanding your skill set is always good to do, especially when it comes to cooking. In this course, you will not only learn about some advanced recipes from Chinese cuisine, you will also learn some expert techniques. We will make Flat Hand-Pulled Noodles (also known as Biang Biang Mian) with Chili Vinaigrette. Then so, we will break down how to make a perfect pot of rice (without a rice cooker). We will also make some gorgeous scallion pancakes that come with their own dipping sauce and Chinese Barbecued Pork.
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In this online cooking class, you will learn all the key components to building classic Mexican main courses. We will focus on key Mexican ingredients, including some that you may already have in your pantry, and learn key techniques like making your own homemade flour and corn (gluten-free) tortillas. You’ll also learn all about chiles—how to work with them, prepare, and cook them. You’ll prepare an amazing dish of spicy Mexican shredded pork tostadas (known as tinga), as well as the best enchiladas verdes with chicken, and flank steak soft tacos. This class is for any cook that wants to learn more about this appealing and vibrant cuisine.
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Thai food is a popular option for takeout, but the results can be disappointing: lackluster flavors and sticky sauce can easily ruin pad Thai. In this cooking class, you will learn how to make a variety of popular Thai takeout dishes. First, you will learn about common Thai ingredient, such as curry, rice noodles, and tamarind. Then join our instructor in the kitchen as she shows you how to make Thai sticky rice, a popular side dish, and a spicy green curry sauce. Our recipe for pad Thai has a long ingredient list, but we rely on a few tricks, such as building the dish in a bowl rather than an overcrowded skillet, in order to streamline the process. After you learn how to make pad Thai, you can also tackle panang beef curry. Finally, learn how to prepare Thai chicken soup, which is easy enough to whip up on a weeknight after work. Armed with this information, you might be less likely to call for takeout the next time you have a craving for Thai food.
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What are shu mai dumplings, and how do you make them? Shu mai at their most basic are comprised of just two elements – the filling and the wrapper, each as important as the other. As with all recipes we develop in our test kitchen, the simpler the recipe, the more important each element becomes. In this online cooking class, learn how we are able to control flavor and texture in our filling by grinding our own pork from flavorful country-style ribs. We will share what flavors, such as ginger, lend these dumplings authentic flavor, and how to keep the flavor interesting from the first bite to the last. Discover how we came to the decision not to make our own wrappers but still get great results, and how to wrap the shu mai properly. Learn how to make a fiery chili oil to accompany the shu mai. And as always we will share with you our favorite kitchen tools and the best ingredients to buy in order to make great shu mai dumplings.
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True tinga—Mexican shredded pork—should boast moist, melt-in-your-mouth tender shreds of meat with an intense smoky flavor. The cooking process is two-fold: first a fatty cut of pork–most often from the shoulder—is braised until tender, then fried on the stovetop until the frayed edges turn brown and crisp. The final touch is a dousing of deep, chipotle-flavored tomato sauce before the pork is served over crisp, corn tostadas. Our simple and easy recipe yields pork with a characteristic crisp, yet tender meat, and a sauce full of smoky, tomato flavor.
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In modern Greece, souvlaki is usually made with pork, but at Greek restaurants here in the United States, boneless, skinless chicken breast is common. Souvlaki may be served with rice and cooked vegetables or a salad, or on a lightly grilled pita, slathered with a yogurt-based tzatziki sauce, wrapped snugly, and eaten out of hand. This is our favorite way to eat souvlaki: The creamy sauce, freshened with herbs and cucumber, complements the char of the chicken, and the soft pita pulls it all together.
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