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Easy Holiday Side Dishes

We’re bringing four classic, crowd-pleasing, easy-to-make-ahead side dishes to the table in this course. This starts with utilizing the right tool for the job and understanding how to keep some dishes warm while other dishes are finishing up. We will show you how to navigate a busy holiday menu with comfort and ease with recipes that include Quick Green Bean "Casserole"; Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries; Slow Cooker Mashed Potatoes; and Pureed Butternut Squash with Sage and Almonds.

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Mediterranean Meals

We’re showcasing five simple and streamlined recipes in this course. We have chosen these recipes to demonstrate the range of the pressure cooker function of your Instant Pot, and how this piece of equipment can help you get healthy, Mediterranean-inspired meals on the table any night of the week. We will show you a quick, full-flavored chicken broth as well as how to cook beans and chickpeas in minutes. From there learn how to make a delicious Weeknight Paella, Cod with Warm Beet and Arugula Salad, and Lemony Chicken with Fingerling Potatoes and Olives.

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Air Fryer Favorites

The popularity of air fryers is easy to understand given their promise of healthier fried foods, but making room for another appliance on your countertop is not a great idea unless you feel it’s worth the investment and you learn how to use it. Because despite its convenience, the air fryer isn't magic. Like all equipment, it benefits from the right techniques. We've incorporated all of the tips, discoveries, and secrets we've learned in the test kitchen to create recipes that work in every air fryer, every time. In this course, you'll learn how to cook crispy, evenly browned, and well roasted food (like French fries, chicken wings, and even egg rolls) whether you've been air-frying for a while or are a complete novice.

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Roasted Cauliflower

Roasting intensifies the delicate flavor of cauliflower, giving it a sweet, nutty flavor. And the texture turns creamy in the oven. Trust us. Once you roast cauliflower, you won’t turn back to other methods. We think roasted cauliflower has such a great flavor we don’t use anything more than olive oil, salt, and pepper in this recipe. If you prefer, you can pair the roasted cauliflower with a creamy yogurt-based sauce flavored with curry, cilantro, and lime or try a Japanese-style sauce with soy sauce, garlic, ginger, mirin, and toasted sesame oil. Another option is to add 2 teaspoons of curry powder or chili powder to the oil that will be drizzled over the cauliflower before it is roasted. Whatever you choose, give roasted cauliflower a chance.

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Asparagus, Ham, and Gruyère Frittata

Served for breakfast, lunch or dinner, frittata is Italy's version of an omelet—the difference being that the ingredients are cooked into the eggs rather instead of added to the eggs once they're cooked (in this regard, a frittata is not unlike a crustless quiche). Although eggs make a great base for holding fillings such as asparagus, ham, and cheese, the problem arises when a frittata is loaded up with ingredients. Cooking the eggs perfectly—so that the interior of the frittata is moist and tender but the exterior is only golden brown (not scorched)—can be very tricky. In this online cooking class, you will learn how to make a foolproof vegetable frittata.

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Pan-Seared Salmon

Pan-searing salmon sounds straightforward. But the normal technique—season a few skinless fillets, then cook it in some oil in a hot pan until nicely brown and still pink on the inside—leaves you with unevenly-cooked fish with a tough exterior. We wanted a technique that took advantage of the intense heat of the skillet to produce a golden-brown, ultracrisp crust on salmon fillets while keeping their interiors moist. This class also includes links to our Mango-Mint Salsa and Cilantro-Mint Chutney, both of which are prefect accompaniments to salmon.

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Perfect Sautéed Mushrooms

This recipe for sautéed mushrooms is a good way to master the sauté snap—the technique used to turn lots of food at once when sautéing vegetables and other small items. In this recipe, the mushrooms are cooked with Asian ingredients for a quick side dish. This recipe for sautéed mushrooms is a good way to master the sauté snap—the technique used to turn lots of food at once when sautéing vegetables and other small items. In this recipe, the mushrooms are cooked with Asian ingredients for a quick side dish.

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Salsa Verde

Salsa verde is a simple pureed sauce made by grinding parsley, capers, anchovies, lemon juice, and olive oil into a smooth puree. A food processor is the best tool for making this sauce. This simple Italian sauce can be served with grilled or roasted meat, fish or poultry; poached fish; boiled or steamed new potatoes; sliced tomatoes; or on sandwiches. Salsa verde tastes best when served right away but it will keep in the refrigerator for a few days; just bring it to room temperature before using for reawaken flavors in the sauce. The recipe can be adapted using different herbs for a variety of sauces.

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Pasta with Summer Tomato Pesto

Fresh basil pesto is what comes to mind when most of us think of pesto. But there exists a lesser-known authentic non-basil pesto: pesto alla trapanese from Trapani, Sicily, that’s made with fresh tomatoes. It’s southern Italy’s answer to northern Italy’s basil pesto. As with other types of smooth pasta sauces, this pesto is best with pasta strands—spaghetti and linguine are our favorites. This recipe comes together quickly, and since sauced pasta waits for no one, be sure that your serving bowls and utensils are ready before you begin cooking.

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Best Arugula Salad

This salad recipe uses only one type of green (arugula), includes a few different non-leafy ingredients, and a homemade dressing. The result is a dish with flavors and textures that play off each other to a scintillating effect, which is very much in keeping with the Italian approach to salads and vegetables. The complexity of the salad—in terms of both execution and flavor—makes it slightly better suited as a first course than it does a post-main course offering, but feel free to serve it when you see fit.

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Quick Cream of Broccoli Soup

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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Green Beans with Brown Butter

Green bean side dishes are a versatile and crowd pleasing part of any meal. This recipe calls for blanching and shocking fresh green beans, two techniques that were covered in this lesson. Once blanched and shocked, the beans will keep for up to 3 days in the refrigerator. For serving they are quickly reheated in a skillet with a little water and then finished with brown butter and toasted almonds. This side dish is simple enough for a weeknight yet elegant enough to serve to company. It's a perfect accompaniment to almost any main dish, from sautéed fish fillets to roasted chicken to a seared steak.

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