This technique is innovative, fun, and easy, and can be used to make your favorite homemade ice cream.
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Parmesan and Tarragon Parisian Gnocchi
Vartan Abgaryan
Intermediate
"It's such a base recipe that you can flavor it any way you want."
An Introduction to a Mortar and Pestle
Corina Weibel
Easy
Add a personal touch to sauces, pastes, and ground spices by preparing them with these ancient tools.
How to Make Fried Chicken Stock
Phillip Lopez
Intermediate
Drawing deep flavor from the bones and residual seasoning of fried chicken, this stock is sure to liven up any dish in which it's used.
Octopus, Shrimp, and Mahi Mahi Ceviche
Patricio Sandoval
Intermediate
This version of ceviche incorporates a tomatillo pico de gallo and a serrano pepper passion fruit broth.
How to Make a Brine
Brandon Boudet
Easy
A well-crafted brine will add depth and flavor to your Thanksgiving turkey.
Warm Brussels Sprout Salad with a Poached Egg
Taylor Boudreaux
Easy
The combination of bacon, brussels sprouts, pistachios, and egg creates a creamy and simple winter salad.
Brown Butter Miso Roasted Black Bass
Frank McClelland
Easy
A light, miso-boosted butter sauce gives flaky cod fillets a kick of umami flavor.
How to Peel an Apple
Jay Mofenson
Easy
Learn a simple method to peel apples with the ease and efficiency of a professional chef.
An Overview of Red Velvet Cake
Olivia O'Neal
Easy
Learn the about the history and basic techniques behind making red velvet cake.
Pan-Seared Beef Tenderloin
Kevin Meehan
Easy
"This is beef tenderloin. It is one of my favorite proteins to use, a crowd favorite, and it lends itself to so many different options to prepare it."
The Perfect Chocolate Chip Cookie
Rose Lawrence
Easy
Cookie monster would go crazy over these classic chocolate chip cookies.
How to Prepare a Pan for Baking
Rose Lawrence
Easy
A well-prepared pan helps create beautifully shaped breads and cakes.
Perfect Southern Fried Chicken
Phillip Lopez
Easy
This dry battered, fried chicken has a satisfying crunch and the perfect amount of spicy creole flavor.
Shishito Peppers With Pickled Onions and Cotija Cheese
Ted Hopson
Intermediate
This vibrant dish showcases the versitility of shishito peppers with classic Mexican flavors.
Miss Hay's Famous Stuffed Chicken Wings
Josh Laskay
Advanced
"Miss Hay made these as a snack for Chef Emeril, and he loved them so much he put them on the menu."
Boneless Braised Beef Short Ribs
Alex Heath
Easy
These melt-in-you-mouth short ribs can be enjoyed on their own, over a bed of mashed potatoes, or in a po'boy sandwich.
Spanish Patatas Alioli Potatoes
Alberto Cabré
Easy
Coat potatoes in a creamy garlic sauce to make a quick, easy, and traditional Spanish tapas dish.
Pan-Seared Walleye Pike with Dinosaur Kale and Golden Rice
Paul Virant
Intermediate
This seafood dish combines great flavor with fresh ingredients to create a complete meal.
New England Clam Chowder
Jason Travi
Easy
A comforting classic, layered with flavorful herbs and savory bacon.
Homemade Pop Tarts
Rose Lawrence
Easy
These better-than-store-bought pop tarts can be made sweet or savory.
Grilled Escarole Salad
Paul Virant
Intermediate
This works both great as a salad or as a delicious side dish.
An Overview of Lemongrass
Alex Diestra
Easy
Learn to break down this vegetable for a tangy, aromatic addition to marinades, sauces, and stocks.
The Perfect Grilled Cheese Sandwich
Dave Danhi
Easy
Learn how to make this classic comfort food, perfected by a master.
Zucchini Pasta Marinara
Kelly Boyer
Easy
A delicious, carb-free, low-fat version of classic pasta marinara.
How to Break and Separate Eggs
Rose Lawrence
Easy
This important technique allows you to separate yolks from whites for recipes that treat them differently.
Potato Tacos
Christy Vega
Easy
“Perfect to make after a holiday meal with your leftover mashed potatoes”
How to Properly Cook Sausage
Elias Cairo
Easy
Learn the foolproof technique for cooking sausage perfectly every time.
Saag Paneer
Simon Majumdar
Intermediate
"A favorite dish in any Indian restaurant, saag paneer is the Indian version of creamed spinach with lots of spices."
How to Make the Perfect Corn Dog
Michael Brown
Easy
This corn dog recipe incorporates root beer to add depth of flavor to a carnival classic.
How to Make Pork Rinds and Cracklings
Daniel Esses
Advanced
Pork rinds and cracklings use the same cut of meat, but require different cooking methods. Both are salty, porky, delicious, and have a characteristic crunch.
Beef Short Rib Po Boy
Alex Heath
Easy
Originally a inexpensive way to feed striking streetcar workers in New Orleans, the modern po'boy sandwich is a simple staple with a rich history.
No-Bake Peanut Butter Pie
Teri Lyn Fisher & Jenny Park
Easy
"Today we're going to show you how to make our super quick and easy no-bake peanut butter pie."
Overview of Seasoning
Bryon Freeze
Easy
Enhance the flavor of your food by learning about the basics of seasoning and spice.
Warm Wheatberry Salad with Chard, Snow Peas, and Shallots
Jared Levy
Easy
This texturally diverse salad is hearty, healthy, warm, and delicious.
How to Make Guacamole
Sarkis Vartanian
Easy
This recipe highlights the flavor of a California avocado.
An Introduction to the Art of Plating
Carlo Lamagna
Easy
Learn the key principles of plating to make every dish a work of art.
Grilled Corn with Tomatillo Avocado Sauce
Christian Page
Easy
"Summer is all about grilling, and one of the best summer vegetables is corn."
Thai Basil Vinaigrette
Malcolm Mitchell
Easy
This versatile dressing that has the classic Asian flavors of Thai basil, lime juice, and mirin can also be used as a tasty marinade for fish or seafood.
An Overview of Cooking Foie Gras
Freddy Vargas
Intermediate
This decadent and classically French preparation has a deeply crispy sear with a rich and velvety texture, paired with bright and acidic jam on a buttery brioche.
Herb Croutons
Alex Heath
Easy
These herb croutons are crispy, flavorful, and perfect for topping soups and salads.
Tandoor-Style Marinade
Simon Majumdar
Easy
This marinade captures the rich and juicy flavors achieved from cooking in an authentic tandoor oven.
Crème Fraîche
Bruce Kalman
Easy
Crème fraîche adds wonderful flavor to both savory and sweet dishes.
Burrata and Peach Salad
Jason Travi
Easy
This combination of creamy mozzarella and sweet peaches serves as an amazing meal or appetizer.
Watermelon and Green Tomato Gazpacho
Roman Murphy
Easy
This colorful cold soup stradles the line between sweet and savory, making a refreshing dish that's perfect for the summer.
The Perfect French Fries
Tynan Gibson
Intermediate
These french fries are fried twice, making them crispy on the outside but soft and creamy on the inside.
How to Use a Mandolin
Bryon Freeze
Easy
Learn how to accurately and safely use this helpful slicing tool.
Tempura Dipping Sauce
Ralph Scamardella
Easy
"Four or five simple ingredients, and you can make it as spicy or light or sweet as you'd like."
Corn Husk Grilled Fluke with Ponzu Sauce
Josh Drew
Easy
This tender white fish, cradled by a corn husk, is simultaneously steamed and smoked to create a perfect balance of texture and flavor.
How to Prepare A Perfect Roasted Bone Marrow
Freddy Vargas
Intermediate
Decadent and flavorful, bone marrow is easy to prepare and impressive to serve.
Indian Butter
John Sedlar
Easy
"A great sauce for the table. We take all the ingredients you would find in a guacamole and make a very smooth sauce."
How to Make the Ultimate Cheesy Crust
Dave Danhi
Easy
"A sandwich that is just a little different than the one mom used to make."
How to Make Fresh Mozzarella
Roberto Caporuscio
Intermediate
Learn how to make fresh mozzarella from a chef who was a cheese maker in Italy for many years.
Classic Cornbread
Willy Barling
Easy
A simple and delicious cornbread recipe you'll be making for years.
Greek Chickpea Quinoa Salad With Lemon and Vinaigrette
Kelly Boyer
Easy
This Greek chickpea and quinoa salad is healthy and light, yet satisfying enough as a stand alone meal.
How to Fry
Ralph Scamardella
Easy
"Anything deep fried really has its own flavor."
Everything You Need to Know About Cauliflower
Kelly Boyer
Easy
Cauliflower is healthy, colorful, and has a mild flavor that lends itself to a variety of preparations.
Grilled Thai Barbecue Chicken
Ralph Scamardella
Intermediate
A simple and unique twist on traditional grilled chicken.
Crispy Skin Chicken with a Sweet Soy Glaze
Gregory Gourdet
Intermediate
The contrasts between crispy skin and tender meat, bitter char and sweet soy sauce, make for a dynamic and sophisticated dish.
Sexy Mermaid Pan-Fried Cod
Sarkis Vartanian
Easy
Learn to make one of the most popular seafood dishes in Vartanian's restaurant.
How to Make Pasta From Scratch
Carmen Quagliata
Intermediate
"Most people are intimidated about making fresh pasta, but it's actually really easy."
How to Roast
Bryon Freeze
Easy
This method of cooking works with so many different meats and vegetables, especially during the holidays.
An Introduction to Aperitivos and Digestivos
Brynn Smith
Intermediate
Become familiar with the differences between aperitivos and digestivos, and learn how these drinks can enhance the experience of a meal.
How to Make a Reduction
Ted Hopson
Intermediate
Master this classic French technique to create a rich, glossy, and intensely flavored sauce.
Whole Grilled Orata with Warm Bread Salad
Steve Samson
Intermediate
This grilled fish is packed with Mediterranean flavor to create a delicious and healthy meal.
How to Properly Poach an Egg
Jason Fullilove
Easy
Poached eggs are delicious on their own, on top of salads, or coated in hollandaise as eggs benedict.
North African Chermoula Sauce
Corina Weibel
Intermediate
This fresh and tangy North African marinade adds bright flavor and color to chicken, meat, and fish.
How to Flame a Peel
Brynn Smith
Easy
Enhance the flavor of cocktails and impress house guests with this "a-peel-ling" bartending skill.
Tomato Currant Relish
Jared Levy
Easy
This slightly sweet, all-natural condiment is a delicious and creative alternative to ketchup.
Traditional Gremolata
Tom Van Lente
Easy
"An extremely traditional garnish, very Italian, and with a million different purposes."
How to Make Ravioli
Carmen Quagliata
Intermediate
"This technique can be used for whatever your favorite filling might be."
Tandoori Chicken
Simon Majumdar
Easy
“Is there anything that says India more than Tandoori Chicken?”
Spicy Guava Rum Sauce
Makani Gerardi
Easy
This sauce is deepy reminiscent of the Hawaiian islands.
Apple Crisp
Miro Uskokovic
Intermediate
"Apple crisp is one of my favorite desserts, and probably one of the first desserts I put on the Gramercy Tavern menu."
Simple Roast Chicken
Gianfranco Minuz
Easy
A perfectly roasted chicken is a wonderful way to gather the family around the table.
Traditional Italian Frittata
Filippo Gozzoli
Easy
"This frittata is a traditional dish from Italy with a modern touch."
How to Make Homemade Focaccia
Tony Ferrari
Intermediate
This airy Italian bread is flavored with fragrant olive oil, savory rosemary, and sea salt.
Crispy Pork Belly Porchetta
Zach Pollack
Intermediate
This dish is tender and juicy on the inside, crispy on the outside, and irresistible to any pork lover.
An Introduction to Hay
Tru Lang
Easy
Uniquely flavored and highly versitile, hay can be used to enhance both sweet and savory applications.
How to Make a Classic Hollandaise
Adam Steudle
Easy
A classic, creamy sauce that works with a variety of recipes.
How to Sharpen a Knife with a Stone
Bryon Freeze
Easy
“It’s a very basic function in the kitchen, and it’s something people overlook on a regular basis, especially when you’re at home in a rush.”
Porcini-Crusted Rib Eye with Mushrooms and Sherry Jus
Luke Reyes
Intermediate
This earthy and elegant dish highlights the flavor of meaty rib eye and savory mushrooms in a rich sherry sauce.
How to Make Cannoli Shells
Steve Samson
Intermediate
These shells are light and crispy, and can be used to hold either sweet or savory fillings.
How to Make Tempura
Ralph Scamardella
Intermediate
"A classic Japanese fried item."
How to Make Cream Dough Pastries
Miro Uskokovic
Intermediate
"You can make this dough and just use it in different preparations."
Guava Crunch Burger
Makani Gerardi
Intermediate
"It's all about the crunch, the coolness from the coleslaw, the meatiness, the smokiness... This to me is a little piece of heaven."
Oysters with Uni and Mignonette Sauce
Fabian Gallardo
Intermediate
This dish combines two raw seafood ingredinets to produce a dish with a complex balance of flavors.
How to Properly Bake an Egg
Daniel Oseas
Easy
Baking eggs is a simple technique that results in a beautiful presentation, sure to impress brunch guests.
How to Make Perfect Sushi Rice
Macku Chan
Intermediate
"We're going to show you how to make perfect rice for sushi."
How to Prepare Chicago-Style Italian Beef
Joe Zucchero
Intermediate
"Italian beef is strictly Chicago and only Chicago."
Traditional Cinnamon and Sugar Churros
Fabian Gallardo
Intermediate
This churro recipe kicks the classic dessert up a notch with hints of vanilla and a beautiful chocolate dipping sauce.
How to Make a Consommé
Frank McClelland
Intermediate
Learn how to make this classic French clarified soup - the "Rolls Royce of broths".
Smoked Fingerling Potatoes
Kevin Meehan
Intermediate
Fresh herbs balance an intense smokey flavor in this simple but unique potato dish.
The Basics of Grinding Meat at Home
Elias Cairo
Easy
Grinding your own meat gives you flexibility with flavor and texture, and gives you total cotrol over what's going into your recipe.
How to Break Down an Onion
Patricio Sandoval
Easy
Learn the fundamental techniques of handling and dicing an onion.
How to Assemble an Italian Beef Combo Sandwich
Joe Zucchero
Intermediate
"This is a true Italian beef sandwich here in Chicago. This is beef and sausage, and now it becomes a combo."
Traditional Mexican Barbacoa
Edgar Torres
Intermediate
Fatty and flavorful beef cheek is slowly steamed to make a moist and tender taco filling.
How to Break Down and Grill Artichokes
Brandon Boudet
Easy
Artichokes are a hearty, delicious, and healthy addition to any meal.
How to Properly Make Chicken Fajitas
Geraldine Gilliland
Easy
"One of the most popular dishes in Mexican restaurants in California."
New England Style Clam Bake
Jason Neroni
Easy
This colorful stovetop seafood dish offers the same rich flavor as a traditional clambake in a fraction of the time.
Homemade Naan
Simon Majumdar
Easy
This homemade version is just as flaky, puffy, and pillowy as the naan prepared in the Tandoor oven at your favorite Indian restaurant.
Grilled Crab with Z'houg & Burnt Oranges
Scott Snyder
Intermediate
A simple sauce with complex flavors tops grilled crab for a delicious and impressive dish.
Prime Rib "Steak in the Heart" Sandwich
Roy Choi
Intermediate
This dish combines juicy prime rib and zesty Asian flavors to create a one-of-a-kind sandwich.
How to Make Neapolitan Pizza Dough
Roberto Caporuscio
Intermediate
A homemade dough can completely transform the flavor of a pizza.
Zucchini Blossom and Monterey Jack Cheese Quesadilla
Fabian Gallardo
Easy
Make use of simple, seasonal ingredients in this vibrant springtime quesadilla.
Coconut Cream Sauce
Elana Horwich
Easy
Coconut cream sauce adds an exotic touch to comforting desserts.
Almond Biscotti with Orange Zest
Richard Capizzi
Intermediate
This flavorful twice-baked cookie pairs perfectly with a hot cup of coffee, but tastes equally delicious on its own.
Fried Egg and Avocado Breakfast Sandwich
Jason Fullilove
Easy
“I like this sandwich because it’s light. You can have your whole breakfast in the palm of your hand."
Queso Fundido
Geraldine Gilliland
Intermediate
"A really delicious Mexican appetizer... It's like a Mexican cheese fondue."
An Overview of Quince
Caitlin Dysart
Easy
Learn two easy and elegant preparations to maximize the flavor and texture of this delicious fruit.
Radicchio Salad with Crispy Garlic
Jonathan Sutton
Easy
The bitter radicchio is perfectly complemented by the mellow, pungent garlic and tangy, sweet blood orange.
Bordelaise Butter
Wilfredo Avelar
Easy
This compound butter is inspired by the classic French bordelaise sauce and includes diverse flavors like red wine, shallots, and bone marrow.
Pappardelle Pasta with Braised Wild Boar
Bertrand Chemel
Intermediate
Fresh semolina pasta topped with a rich wild boar sauce makes for a dish that is the ultimate comfort food.
How to Chiffonade
Bryon Freeze
Easy
"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."
How to Fry Herbs
Kelly Boyer
Easy
Frying gives herbs a deeper, smoker flavor and a crisp, crunchy texture, elevating garnishes to the next level.
Hawaiian Kampachi with Trout Roe Vinaigrette
Charles Olalia
Advanced
A very beautiful salad with great flavor.
Rigatoni with Chicken Liver Ragù
Steve Samson
Intermediate
This sophisticated pasta dish is composed of many layers of hearty flavor.
Spaghetti Benessere
Michele Iuliani
Easy
This classic Italian pasta recipe is easy to make, but its flavors are fresh and complex.
Galatoire’s Famous Soufflé Potatoes
Michael Sichel
Advanced
These soufflé potatoes are "the heart of Galatoire's".
Miso Cod with Bacon Dashi
Gregory Gourdet
Intermediate
This miso cod incorporates traditional Japanese ingredients to create a tender, sweet, and savory dish.
How to Make a Classic Green Corn Tamale
Geraldine Gilliland
Intermediate
"This is the most popular tamale that we serve at Lula. It's simple green corn and can be made at any time of the year."
Techniques for Grilling with a Wood Fire
Makani Gerardi
Intermediate
I hope you cook for your family using a wood-burning grill 'cause the flavor is amazing, it's through the roof.
Maple Eggs and Bacon
Jason Travi
Intermediate
"This recipe is basically breakfast for dinner--it's scrambled eggs, bacon, and a maple custard."
Classic Hummus
Fares Zeidaies
Easy
Homemade hummus is the very center of Mediterranean cuisine.
How to Properly Strain a Cocktail
Neal Bodenheimer
Easy
Become familiar with the three main types of cocktail strainers and transform into a mixology master.
Spaghetti Sea Urchin
Ori Menashe
Intermediate
"I'm going to show you spaghetti sea urchin pasta. One of my favorites to make."
How to Sous-Vide
Robbie Arnold-Starr
Intermediate
"A lot of the intimidation is just in the name "sous-vide," but we are in total control of these tools when we use them in the kitchen."
How to Break Down Corn
Willy Barling
Easy
"This is one of those simple steps that a lot of people are intimidated by, and they shouldn't be."
Fundamental Knife Skills
Jonathan Benno
Easy
"The basics are a steel, a chef's knife, a slicer, and a paring knife."
How to Muddle a Cocktail
Jeff Leanheart
Easy
"Muddling started with hiding that there was actual booze in a cocktail during Prohibition."
Traditional Spanish Octopus Picadillo
Josu Zubikarai
Intermediate
This wonderfully fresh octopus picadillo, made in the traditional Spanish style, is an homage to quality ingredients and simple preparation.
How to Make a Traditional Mexican Flan
Geraldine Gilliland
Intermediate
"This flan is one of the richest, stick-to-your-mouth flans that you'll ever taste."
Grilled Grapes and Fresh Burrata
Jeff Mahin
Easy
"One of the key things in food is simplicity. This dish right here is as simple as cheese, grapes, and bread."
Pepper-Crusted Double-Cut Pork Chop
Isaac Toups
Easy
Soaked in brine and cooked twice, this cut of meat is moist, tender, and packed with flavor.
Beef Heart Tartare
Adam Steudle
Advanced
Carnivores will love this adventurous, but delicious, take on beef tartare.
Chicken and Ham Croquettes
Josu Zubikarai
Intermediate
These creamy morsels, a popular dish for Spanish mothers to make with their children, are created by deep-frying thickened béchamel sauce dotted with chicken and Serrano ham.
Tortillas Florales
John Sedlar
Intermediate
"A dish we are known for here at Rivera. It is quite extraordinary."
Chicken Tori Ramen Broth
Mark O'Leary
Intermediate
Learn the professional secrets to making perfectly balanced tori broth for a restaurant-quality ramen experience at home.
How to Properly Make Risotto
Tom Van Lente
Intermediate
"Most people think risotto is a dish but actually, it's a technique."
How to Make Ganache
Rose Lawrence
Easy
This luscious chocolate dessert sauce can be used as a glaze, a frosting, and a filling.
How to Use a Meat Thermometer
Brandon Boudet
Easy
Using a thermometer boosts confidence in the kitchen by taking the guessing game out of cooking meat.
Classic Dressing
Willy Barling
Easy
Cornbread, fresh herbs, and cranberries come together to make a rich and hearty dressing.
Understanding Paleo Nutrition
Kelly Boyer
Easy
Gain a fundamental understanding of this popular eating lifestyle.
Grilled Scallops Wrapped In Hoja Santa With Chili Mayo
Josh Drew
Easy
Grilling these scallops in leaves protects them from high heat, and keeps them moist and flavorful.
Halibut Tiradito
Ricardo Zarate
Easy
This is a classic Peruvian dish of thinly sliced fish.
Chimichurri Sauce
David Slater
Easy
"Chimichurri sauce is a green sauce made with herbs that is traditionally used as an Argentinean meat condiment, but is great on anything."
Cauliflower Risotto
Tom Van Lente
Intermediate
"You can really taste the smoke of the bacon, the freshness of the cauliflower, the peppery-ness of the arugula, and the salt of the Parmesan."
How to Whisk
Rose Lawrence
Easy
Whisking is an essential skill for both cooking and baking.
How to Make a Classic Garam Masala
Simon Majumdar
Easy
This staple spice blend will give any Indian dish authentic, complex flavor.
An Introduction to Kombu
Gregory Gourdet
Intermediate
Kombu adds sublte umami and earthy flavor to the base of soups and stews, and can be used to make the perfect flavoring for sushi rice.
Stir-Fried Rice Beefy T Bowl
Roy Choi
Intermediate
Chef Roy's popular stir-fried rice dish from his restaurant Chego.
Seared Duck Breast
Bruce Kalman
Easy
"I'm going to show you how to cook a really tender, juicy piece of duck."
"Leftovers Pasta" with Meat and Potatoes
Carmen Quagliata
Easy
"One of my favorite pasta dishes...pan-roasted pasta leftovers."
Shrimp Bruschetta with Avocado Mousse and Grapefruit
Giuseppe Tentori
Easy
A light and easy appetizer with major wow factor.
Authentic Ricotta Gnocchi
Steve Samson
Easy
Cow's milk ricotta and Parmesan cheese give these gnocchi their authentic Italian flavors.
How to Butcher a Duck
Bruce Kalman
Intermediate
With a little practice, this seemingly daunting task becomes very simple.
The Perfect "Midtown" Manhattan
Jeff Leanheart
Easy
"We use very select ingredients for this."
An Introduction to Eggs
Jason Fullilove
Easy
Eggs are a simple, wholesome ingredient with many uses and preparations.
How to Temper Oil
Simon Majumdar
Easy
Tempering is a method used in Indian cuisine in which spices are added to hot oil for flavor.
How to Deep Fry a Turkey
Brandon Boudet
Advanced
"It’s really not that dangerous as long as you take your time, relax, and enjoy yourself.”
Traditional Remoulade Sauce
Taylor Boudreaux
Easy
"A spicier version of tartar sauce."
Corn Tortillas
Christy Vega
Easy
These tortillas are easy to make and are sure to impress.
How to Render Bacon
Josh Laskay
Easy
Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.
Paneer
Simon Majumdar
Easy
Paneer is a fresh curd cheese that is light, flavorful, and easy to make.
How to Break Down a Pumpkin
Elia Aboumrad
Intermediate
“Pumpkin season is just once a year, so make sure to enjoy it and to have fun with it.”
Herb Cocktail Meatballs with Honey Mustard Dipping Sauce
Teri Lyn Fisher & Jenny Park
Easy
"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "
An Overview of Baking Tools and Science
Rose Lawrence
Easy
“Baking is deeply ingrained in our culture. In the end, it can be the quickest connection between one person and another.”
How to Make a Classic Velouté Sauce
Bryon Freeze
Easy
This is a delicious, well-balanced sauce that tastes like chicken, lemon, and herbs.
Crunchy Cinnamon Challah French Toast
Elana Horwich
Easy
"This is a perfect treat to make [with] day-old challah."
The Famous Publican Chicken Marinade
Brian Huston
Easy
This marinade uses Portuguese-inspired spices to create a simple and savory dish.
Challah Bread Pudding
Elana Horwich
Easy
"If someone is really angry with you and won't forgive you, just make them this bread pudding."
Russet Potato and Sweet Potato Latkes
Elana Horwich
Easy
“Latkes are the fried potato fritters that are made on Hanukkah.”
Hay-Infused Simple Syrup
Tru Lang
Easy
This versatile sweetner is characterized by the subtly complex flavor profile of earthy, nutty, hay.
The Mint Julep
Neal Bodenheimer
Easy
This refreshing Kentucky Derby favorite is sure to be a crowd pleaser.
Louisiana Blue Crab Hushpuppies
Daniel Esses
Intermediate
Blue crab and horseradish add a Cajun twist to this classic favorite.
An Introduction to Fats
Rose Lawrence
Easy
Fats come in a wide variety of flavors and consistencies, and play a crucial role in the baking process.
Pink Coleslaw
Makani Gerardi
Easy
"A nice creamy coleslaw that I love for barbecues. It's also really great for pairing with anything spicy."
The Classic Gin Martini
Nick Vitulli
Easy
"Contrary to popular belief, the martini is made with gin, not vodka."
Slow-Braised Goat
Isaac Toups
Intermediate
In this dish, goat meat is bathed in its own broth to create juicy and flavorful results.
How to Peel
Bryon Freeze
Easy
"I'm gonna show you a couple of tricks to prevent any incidences of injury and to properly peel."
Butternut Squash Soup
Bruce Kalman
Easy
The sweet, nutty taste of butternut squash works wonderfully in all sorts of fall and winter recipes.
Fried Haddock Sandwich with Bacon and Cheese
Frank Zanti
Easy
Tender fried fish, melted cheese, smokey bacon, and crunchy slaw gives this sandwich layers of texture and flavor.
How to Make a Classic Brown Sauce
Bryon Freeze
Easy
This sauce is great for serving with roasted and braised meats.
How to Use a Basic Pasta Maker
Steve Samson
Easy
Mastering this machine will allow you to create impressive fresh pastas with ease and precision.
Everything You Need to Know About Sweeteners
Rose Lawrence
Easy
Understanding the basics of sweeteners will allow you to mix and match your favorites in order to achieve new flavors and textures.
How to Use a Beet Cure
Kwame Onwuachi
Intermediate
A beet cure can be used on meat, poultry, and fish to impart sweet, earthy, and nuanced flavors.
Korean Ginger Soy Sauce Marinade
Alex Diestra
Easy
This aromatic marinade has hints of salty, sweet, and sour flavors.
The Pimm's Cup
Neal Bodenheimer
Easy
“It’s an English cocktail by birthright, but it’s always been served in New Orleans.”
Puffed Kamut and Rye Granola
Hourie Sahakian
Easy
This granola is naturally sweet, nutty, and light. It's great for breakfast or as a snack on-the-go.
Chili, Cilantro, and Mint Raita Dip
Simon Majumdar
Easy
"One of the most favorite things that I serve whenever I'm doing an Indian meal is this chutney."
How to Dry Age Beef
Wilfredo Avelar
Advanced
This technique will show you the proper way to age, trim, and portion beef, all of which will contribute to an intensified meat flavor.
How to Make Hushpuppies
Daniel Esses
Intermediate
These cornmeal fritters are traditionally served with seafood, but can be flavored to compliment any meal.
Granita Applebum
Julian Cox
Advanced
This fizzy drink is a mix between a dessert and a cocktail, made with a presentation that is sure to impress.
Sesame Seed Date Scones
Hourie Sahakian
Intermediate
These scones embrace Middle Eastern flavors with dates and tahini, and will pair perfectly with a cup of coffee.
Bay Scallop Ceviche with Taro Root Chips
Jason Travi
Easy
This dish is as flavorful as it is easy to make, and the taro chips add the perfect crunch.
How to Make a Traditional Brown Gravy
Brandon Boudet
Easy
‘I’m going to show you the easiest way to make no nonsense, straight up, badass Thanksgiving turkey gravy.”
Sous-Vide Brisket
Robbie Arnold-Starr
Intermediate
Sous-vide brisket is tender, juicy, and perfect for a holiday meal.
How to Use a Stand Mixer
Rose Lawrence
Easy
Using one of these at home is like having a personal sous chef in your kitchen.
Authentic Pasta Fagioli
Michele Iuliani
Easy
An Italian staple, Pasta Fagioli can be enjoyed as a first course or on its own.
How to Use a Rolling Pin
Rose Lawrence
Easy
This fundamental technique allows you to create perfectly shaped pastry dough.
Mushroom Pappardelle with Corn, Tomatoes, and Haricots Verts
Joe Anguiano
Intermediate
A classic pasta dish is reimagined as light, healthy, vegan and paleo-friendly fare.
Simple Lemon Chicken with Greek Yogurt and Eggplant
Jared Levy
Easy
This simple pan-roasted chicken incorporates greek yogurt and lemon juice for an easy and refreshing main dish.
Everything You Need to Know About Blue Crab
Daniel Esses
Intermediate
Learn everything you need to know about blue crab, one of Louisiana’s signature ingredients.
Apricot-Caper Purée
Eric Greenspan
Easy
The unexpected combination of sweet and salty gives this simple, multi-purpose spread a complex and delicious flavor.
Raisin Spice Kugel
Elana Horwich
Easy
"It's noodles baked in a custard just the way a bread pudding would be made."
How to Prepare Couscous
Kelly Boyer
Easy
Couscous, both a grain and a pasta, is a versatile ingredient high in vitamins and minerals.
How to Toast and Grind Spices
Simon Majumdar
Easy
Freshly ground spices help build layers of flavor in cooking.
How to Turn Brisket Into BBQ Chopped Beef
Reid Guess
Easy
This simple technique repurposes leftover brisket to create a fast and flavorful barbecue dish.
Falafel
Fares Zeidaies
Easy
These falafel are crunchy on the outside, soft on the inside, and are packed with fresh Middle Eastern flavor.
Cold Biang Biang Noodle Salad
Irene Li
Easy
This refreshing noodle salad has textural contrast and bright, balanced, Asian-inspired flavor.
How to Compose a Cheese Board
David Slater
Easy
Cheese boards serve as sophisticated appetizers, and create wonderful opportunities for guests to taste a variety of flavors and textures at once.
Nama Sea Pearls with Fresh Squeezed Coconut Cream
Louis Tikaram
Intermediate
This traditional Fijian seaweed dish is the one Chef Louis made with his grandmother that inspired him to become a chef.
How to Make Homemade Lemon Curd
Daniel Oseas
Intermediate
This sweet and tangy lemon curd is perfect for topping toast or filling tarts.
Everything You Need To Know About Quinoa
Kelly Boyer
Easy
Understanding this versatile seed will open the door to a plethora of delicious and healthy recipes.
Bacon Guacamole
Gaby Dalkin
Easy
"This one is gonna totally blow your mind. Crispy cooked bacon folded into my signature guacamole."
How to Truss a Chicken
Bryon Freeze
Easy
Trussing poultry ensures an evenly cooked finished product.
An Introduction to Leaveners
Rose Lawrence
Easy
Chemical leaveners are greatly responsible for providing baked goods with just the right texture and flavor.
Farmers Market Ratatouille with Basil Pesto
Tyler Kinnett
Intermediate
This classic dish offers a taste of summer with farm-fresh vegetables, bold aromatics, savory tomatoes, and a bright basil pesto.
Everything You Need to Know About Blackening
Harold Marmulstein
Easy
This easy technique uses a spicy and flavorful seasoning mix to create a light crust with bold flavor.
Fried Goat Cheese Balls
Eric Buss
Easy
Creamy goat cheese is coated and fried to perfection to create this knockout appetizer.
Duck Fat Fries
Mark O'Leary
Easy
These fries are cooked twice to optimize their texture, and infuse their flavor with savory, delicious duck fat.
Italian Chickpea Fritters
Steve Samson
Intermediate
These little bites are crispy on the outside, airy in the center, and make for a perfect snack or appetizer.
Baked Applesauce
Elana Horwich
Easy
This recipe can be enjoyed with savory foods like latkes, or on its own as a healthy snack.
How to Break Down and Work with Daikon Radishes
Gabriel Rosen
Easy
This versatile root, commonly found in Asian cuisine, has a clean apple-like texture with a smooth radish flavor.
Earl Grey Tea Infused Old Fashioned
Brynn Smith
Easy
Elevate a classic cocktail with the warm, nuanced flavor of tea-infused bourbon.
How to Make the Perfect Miso Soup
Alex Diestra
Easy
Learn how to make miso soup easily, perfectly, every time.
Potato Spuds
Christian Page
Easy
A rustic twist on the classic french fry.
"Patatas Bravas" Spanish Fried Potatoes
Josu Zubikarai
Easy
This popular bar food is found throughout Spain; the spiciness of the paprika and peppers give these potatoes their designation as “brava,” or brave.
How to Make a Red Wine Vinaigrette
Brandon Boudet
Easy
This vinaigrette is light, bright, tangy, and incredibly versatile.
Crawfish Étouffée
Wilfredo Avelar
Intermediate
This dish is rich, hearty, and bursting with New Orleans personality.
Spaghetti All’Amatriciana with Pecorino Romano Cheese
Sandy Gendel
Easy
This fresh and flavorful pasta dish provides an authentic Italian experience with each bite.
Fettuccine Bordelaise with Fried Oysters
Wilfredo Avelar
Intermediate
Creamy pasta and fried oysters come together to create a comforting and indulgent dish.
How to Break Down a Butternut Squash
Bruce Kalman
Easy
The sweet, nutty taste of butternut squash works wonderfully in all sorts of fall and winter recipes.
Chicken Tikka Masala
Simon Majumdar
Intermediate
This creamy and comforting Indian-inspired dish is packed with exotic flavors.
Country-Style Breakfast Sausage
Tommy Habetz
Easy
These sweet pork patties are packed with protein and flavor and make the perfect addition to any breakfast.
An Overview of Tofu
Michael Gulotta
Easy
Tofu is easy to prepare, and makes for a healthy, delicious, and satisfying meat substitute.
Old-Fashioned Coffee Cake
Zoe Nathan
Intermediate
This traditional coffee cake is the perfect breakfast sweet to share with your friends and family.
An Overview of Black and Pinto Beans
Christy Vega
Easy
You'll never buy canned beans again after you learn how to make perfectly plump and flavorful beans from scratch
A Basic Overview of Cooking With Leaves
Josh Drew
Intermediate
Cooking with leaves is an ancient technique that protects delicate food from direct heat, locks in moisture, and imparts additional flavor.
Working with a Stovetop Home Smoker
David Slater
Easy
Smoking is an easy way to impart rich flavors into proteins and vegetables and can be done without expensive equipment.
Chicken Thigh and Beef Hanger Steak Yakitori
Gabriel Rosen
Easy
This simple dish is perfect as a fast, casual meal or as a snack served with a drink.
Cedar Plank-Grilled Salmon with Roasted Root Vegetables
Sandy Gendel
Easy
Salmon is grilled on a cedar plank and paired with a side of hearty roasted root vegetables to compose a healthy and satisfying main dish.
Cheese Pizza Bites
Gaby Dalkin
Easy
"These are one of my favorite go-to appetizers for when I'm in a pinch for time."
How to Make Burger Buns From Scratch
Jared Levy
Intermediate
This fresh and fluffy bun is the perfect partner for your favorite burger.
Everything You Need to Know About Salt
Daniel Holzman
Easy
"Salt is the single most important ingredient."
An Overview of Poultry
Bryon Freeze
Easy
Learn how to select and cook all types of poultry, including chicken, turkey, duck, goose.
How to Rim a Glass with Salt and Sugar
Neal Bodenheimer
Easy
Adding salt or sugar to the outside of a cocktail glass can accentuate the flavors of the drink inside the glass, and elevate the overall drinking experience.
Pesto Caprese Tartines
Gaby Dalkin
Easy
"One of my favorite go-to lunches at basically any time of the year."
How to Grill
Roy Choi
Intermediate
"The borderline between being burned and not burned is where barbeque, or grilling, is perfect."
“Pan Catalan” Spanish Tomato Bread
Josu Zubikarai
Easy
This simple, traditional dish from the northeast of Spain features crusty, toasted bread topped with a mix of fresh tomatoes, tangy garlic, and parsley.
Basic Cucumber Roll
Macku Chan
Easy
A great roll for those learning to make sushi for the first time.
How to Make Tomato Sauce for Pizza
Roberto Caporuscio
Easy
A master of pizza teaches how to make the perfect tomato sauce.
How to Whip Egg Whites
Rose Lawrence
Easy
Whipping egg whites is an essential baking technique and can be done using a stand mixer or by hand.
Caramelized Onion and Fig Relish
Michael Brown
Easy
This relish is earthy and sweet with a little bit of tang, and is the perfect companion for summer grilling.
The Basics of Confit
Josh Laskay
Intermediate
“Confit is technically cooking something in its own fat.”
An Introduction to Persimmons
Luke Reyes
Easy
Persimmons are a versatile fruit that can be used in sweet or savory preparations and are available in two varieties in the United States.
How to Make Homemade Lamb and Beef Bacon
Robbie Arnold-Starr
Advanced
These homemade lamb and beef bacons spend several hours in a wood smoker resulting in rich, smokey flavors.
An Introduction to Fermentation
Tru Lang
Easy
Learn the basics of this ancient preservation technique to impart a nuanced depth of flavor to your favorite fruits or vegetables.
Smoking Steak Tartare
Dirk Flanigan
Intermediate
This innovative dish impresses guests while providing big flavor.
How to Make Shrimp for Sushi
Macku Chan
Easy
Tiger shrimp is easy to prepare and one of the most essential items in sushi.
How to Make a Vinaigrette
Bryon Freeze
Easy
"Vinaigrettes are very versatile. It all depends on what flavor profile you're looking for and for what application you're using the vinaigrette."
Steamed Chinese Broccoli with Oyster Sauce
Louis Tikaram
Easy
This hearty vegetable is prepared simply and healthfully to make a quick and nutritious side dish.
How to Make a Western Carolina BBQ Sauce
Charlie McKenna
Easy
A simple, vinegar-based BBQ sauce.
How to Make Tahini Sauce
Fares Zeidaies
Easy
Tahini, a staple sauce of Middle Eastern cuisine, is smooth and nutty, and simple to make at home.
Famous GT Clam Chowder
Giuseppe Tentori
Intermediate
A simple and delicious clam chowder made from great ingredients.
How to Prepare and Roast a Turkey
Brandon Boudet
Intermediate
This tutorial will help you prepare a turkey worth feeding to friends and family on Thanksgiving Day.
Crawfish and Sausage Jambalaya
Wilfredo Avelar
Intermediate
“This jambalaya is what Creole cooking is all about. And for occasions where a lot of people are invited over, it is the perfect dish to serve.”
Chicken Soup with Matzo Balls
Elana Horwich
Intermediate
This recipe makes it easy for anyone to prepare a delicious and authentic Matzo ball soup.
Working With Heirloom Tomatoes
Makani Gerardi
Easy
Heirloom tomatoes from the farmer's market pack flavor and sweetness that elevate any dish.
How to Make Traditional Kimchi
Daniel Esses
Intermediate
Kimchi is a tangy, flavorful, fermented cabbage dish from Korea.
Citrus & Achiote Marinated Quail
Joe Anguiano
Intermediate
Add a little heat to mildly-flavored quail by marinating it with achiote paste.
Pork Belly and Pork Shoulder Cubano Sandwich
Tommy Habetz
Intermediate
This delicious twist on the classic cubano sandwich features two different cuts of slow cooked pork .
How to Assemble a Chicago Deep Dish Pizza
Jim D'Angelo
Intermediate
"We're gonna show you how to make deep dish pizza the Chicago and Lou Malnati's way."
Sautéed Day Boat Scallops with Corn Succotash
Neal Fraser
Intermediate
"Definitely one of my favorite things to do in the summertime is eat scallops with succotash."
Masala Sauce
Simon Majumdar
Intermediate
This classic Indian sauce is rich and flavorful, and can be used on top of shrimp, fish, chicken, and vegetables.
Classic Chocolate Cake with Chocolate Ganache
Rose Lawrence
Easy
"I'm going to show you how to make a fantastic, slap-your-mama good chocolate cake."
Poached Halibut With Smoked Tomato Sauce
Frank McClelland
Easy
Poaching halibut in butter makes it tender and delicious; pairing it with a smokey tomato sauce makes it irresistible.
Pom del Sol
Jeff Leanheart
Easy
"Today we're making a Pom del Sol with flavors inspired by the Mediterranean."
How to Make Malfatti Pomodoro from Ravioli Scraps
Carmen Quagliata
Easy
"A pasta technique that's not really a technique. It's just leftovers, or 'malfatti.'"
Reginette Verdi
Jonathan Benno
Advanced
Reginette verde is fun and a perfect vehicle for a ragú.
How to Make a Ragù Bolognese
Jonathan Benno
Intermediate
"A very traditional meat sauce from Bologna."
How to Make Chicken Stock
Ben Lee
Intermediate
Homemade chicken stock is a great staple to keep around the house.
Spiced Horchata
Teri Lyn Fisher & Jenny Park
Easy
"We love horchata on a hot summer day because it's a really ice-cold, refreshing beverage."
Southern Belle Red Velvet Cupcake
Olivia O'Neal
Intermediate
Enjoy this bright, playful southern cake in a bite sized cupcake.
Paella Valencia with Chorizo and Clams
Ryan Shields
Advanced
This mouth-watering variation of a traditional Spanish seafood and rice dish combines spicy chorizo, briny clams, and delicate shrimp.
Grilled S'more Melt
Dave Danhi
Easy
A delicious twist on the campfire classic, this sandwich provides layers of sweet flavor.
Traditional Pimiento Cheese
Charlie McKenna
Easy
"A traditional Southern cheese dip."
How to Make a Vegetable Purée
Vartan Abgaryan
Intermediate
"We're gonna learn how to make a vegetable purée using the actual juice from the vegetable."
How to Make Traditional Gyoza
Gabriel Rosen
Intermediate
Learn how to make these traditional, pan fried and steamed Japanese dumplings.
Techniques for Finely Slicing Fish
Ricardo Zarate
Easy
"I'm going to show you techniques on slicing fish and also some secrets on how to use the knife."
Flattened Pan-Roasted Chicken with Spicy Peppers and Chermoula
Corina Weibel
Easy
Crispy chicken breast is topped with a fiery sauce to make a fresh, filling, and flavorful main course.
The Perfect Macaroni And Cheese
Tynan Gibson
Intermediate
This rich and creamy mac and cheese will transport you back to childhood.
Traditional Korean Beef Bibimbap
Gregory Gourdet
Advanced
This traditional bibimbap is served in a hot stone bowl, allowing the texture of the ingredients to continue to transform while you eat.
Braised Chickpeas With Tomato-Date Ragu and Labneh
Ted Hopson
Intermediate
This sophisticated vegetarian dish has a hearty texture, and a complex flavor inspired by various Middle Eastern cuisines.
How to Make a Roux
Bryon Freeze
Easy
A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.
Classic Sauerkraut
Eric Greenspan
Easy
This sauerkraut recipe is quick, simple, and can be used to top meats or used in soups and sauces.
How to Break Down an Octopus
Vartan Abgaryan
Intermediate
"This is a great technique to use to cook octopus if you've never done it before."
How to Slice a Piece of Steak
Dirk Flanigan
Easy
While it can be intimidating,slicing steak is a truly fundamental skill.
Classic Daiquiri With A Strawberry Shrub
Brian Floyd
Easy
This classic cocktail gets punched up with the addition of a fruity drinking vinegar.
An Overview of Lettuce
Alex Heath
Easy
Elevate a simple salad by mixing and matching lettuces with different flavors and textures.
Thai Barbecue Marinade
Ralph Scamardella
Easy
A well-rounded and light marinade that works beautifully over a variety of meats.
How to Assemble a Traditional Reuben Sandwich
Jake Dell
Easy
"Everybody knows a reuben, everybody loves a reuben."
How to Butcher a Beef Heart
Adam Steudle
Intermediate
Butchering a beef heart takes artistry and finesse, but it's worth the effort.
How to Choose Ripe Fruits and Vegetables
Kelly Boyer
Easy
Choosing the perfect produce isn't daunting or difficult when you know what to look for.
Chocolate Torta
John Sedlar
Easy
A simple and perfect chocolate treat.
Simple Chocolate Chip Cookie Pizza
Jim D'Angelo
Easy
A giant cookie with even bigger flavor.
Spanish Tortilla
Alberto Cabré
Intermediate
This traditional Spanish dish can be prepared with just a few simple ingredients, and enjoyed either warm or cold at any time of day.
An Overview of Northern Italian Pasta Shapes
Steve Samson
Intermediate
From ravioli to tortellini, these stuffed pasta shapes bring a hint of Northern Italy to any kitchen.
Uunipuuro Finnish Porridge
Daniel Oseas
Easy
According to legend, this traditional porridge will help you and your Finnish children grow big and strong.
Braised Greens with Bacon and Caramelized Onions
Jason Fullilove
Easy
This take on braised greens incorporates bacon and caramelized onions, resulting in rich, layered flavor.
Roasted Pumpkin Grits
David Slater
Easy
Enhancing basic grits with roasted pumpkin purée adds a sweet and earthy boost of flavor.
Roasted Beet Salad with Goat Cheese and Pistachio Vinaigrette
Harold Marmulstein
Easy
Sweet roasted beets are paired with tangy goat cheese to make a salad that is light, fresh, and colorful.
Breakfast Cereal Cookies
Hourie Sahakian
Intermediate
Crunchy cereal and wild blueberries come together to create these breakfast-inspired cookies.
How to Break Down Fresh Ginger
Simon Majumdar
Easy
The unique flavor of ginger adds warmth and spice to a variety of dishes.
The Perfect Meatball
Daniel Holzman
Easy
The classic meatball made easy with a magic ratio of ingredients.
Breaded & Pan Fried Pork Loin with Roasted Beets and Apples
Paul Virant
Intermediate
"This dish makes a great fall appetizer."
Pomegranate Guacamole
Patricio Sandoval
Easy
This version incorporates fresh habaneros and mint.
A Basic Overview of Kitchen Equipment
Bryon Freeze
Easy
Learn everything there is to know about building a well-stocked kitchen.
Tradtional Ranchero Sauce
Edgar Torres
Easy
A traditional ranchero sauce infuses the flavors of chile, onions, and tomatoes to create a bright, bold, and versatile salsa.
How to Make French Meringue
Jane Lockhart
Easy
Learn professional tips and tricks to make a perfectly fluffy and stable french meringue, every time.
How to Shape and Throw a Pizza Dough
Jeff Mahin
Intermediate
"Today we're gonna show you how to shape a pizza."
Authentic Vegetarian Spring Rolls
Alex Diestra
Easy
These vegetarian spring rolls are wrapped in lumpia wrappers and fried for layers of crisp crunchiness.
Homemade Graham Crackers
Jane Soudah
Easy
“They are easy, and they taste fresh, homemade, and crisp.”
Horchata Honey Ice Cream
Taylor Hall
Intermediate
This ice cream is infused with the warm aromas of toasted rice, ground cinnamon, and fragrant honey.
How to Properly Fry an Egg
Jason Fullilove
Easy
With a little practice, this technique will give you a properly cooked, perfectly simple egg, every time.
Classic Seaweed Salad with Sunflower Seeds
Gabriel Rosen
Easy
This salad is a light, sweet, and tangy side dish, perfect for a Japanese style meal.
How to Butcher a Lamb
Ori Menashe
Advanced
Butchering a lamb may look intimidating, but once you learn how to do it, you open yourself up to a whole new realm of recipes.
Traditional Eggnog
Christian Page
Intermediate
This rich and aromatic holiday drink is sure to liven up any celebration.
An Overview of Yakitori
Gabriel Rosen
Easy
This traditional Japanese food proves "fast food" can be flavorful, healthy, and delicious.
King Trumpet Sott'olio
Zach Pollack
Easy
This dish combines hearty, marinated mushrooms with white beans to create a fresh and fulfilling side or main couse.
Honey Mustard Marinated Black Cod
Nyesha Arrington
Intermediate
Sweet honey mustard creates the perfect flavor profile for fresh cod.
Everything You Need to Know About Baking Pans
Jane Lockhart
Easy
Learn how to pick the correct pan, each time you bake.
How to Make No-Knead Dough
Jeff Mahin
Intermediate
"The really cool thing about the no-knead recipe is that you only need [a] bowl and your two hands, that's it."
Fried Chicken Cotton Candy
Phillip Lopez
Advanced
Fried chicken oil is used as the flavor base for this quirky and creative take on a classic confection.
How to Butcher a Whole Hog
Carlo Lamagna
Advanced
Learn the basic anatomy of a hog, how to break it down, and which cooking methods are best suited to each cut.
The Secrets to a Perfect NYC Hot Dog
Jake Dell
Easy
"There's really only one proper way to way to do a hot dog, and that's done at Katz's Deli."
Breakfast Potatoes with Caramelized Onions
Jason Fullilove
Easy
These breakfast potatoes incorporate caramelized onions for the perfect breakfast balance of sweet and savory.
How to Make a Perfect Omelette
Jason Fullilove
Easy
This omelette is made perfectly soft and fluffy by whisking the eggs with water instead of milk or cream.
Broder’s Famous Homemade Ketchup
Daniel Oseas
Easy
“It’s very simple, very delicious, and tastes nothing like the ketchup you’d get from a bottle anywhere else.”
Homemade Marshmallow Fluff
Jane Soudah
Easy
This homemade marshmallow fluff is easy to make and infinitely better than any version that comes in a jar.
An Introduction to Making Cocktails Spicy
Brian Floyd
Intermediate
"Let's talk about making a cocktail spicy."
Cameron's Kick
Julian Cox
Easy
Whisky is the star of this refreshing, slightly sweet but tart cocktail.
Parmesan Broth Shabu-Shabu
Ben Lee
Intermediate
An Italian take on a classic Japanese shabu-shabu that is "definitely a fun dish."
How to Break Down an Avocado
Bryon Freeze
Easy
The first step in cooking with avocados.
How to Make White Rice
Christy Vega
Easy
Perfectly-cooked white rice serves as the base for literally hundreds of recipes.
Authentic Harissa Paste
Scott Snyder
Intermediate
This traditional North African paste is spicy, flavorful, and can be used in many different applications.
How to Sauté
Adam Steudle
Easy
"This is going to be used in millions of different recipes, and it's just a really solid technique to learn."
Traditional Maryland Crab Cake
Taylor Boudreaux
Easy
This seafood staple is made from fresh ingredients and garnished beautifully.
Pimento Cheese Deviled Eggs
Isaac Toups
Easy
Pimento cheese adds a unique twist of creamy heat to this party favorite.
Classic Caesar Wedge Salad
Alex Heath
Easy
A fresh and creamy classic, this hearty dish is more than just a salad.
Beer-Battered Mahi Mahi Fish Tacos
Fabian Gallardo
Intermediate
A balance of crispy fish, fresh cabbage, and tangy salsa make these Baja style fish tacos irresistible.
Techniques for Cooking Pasta Perfectly Every Time
Steve Samson
Easy
Mastering Italian pasta dishes, whether basic or advanced, always starts with properly cooked and seasoned noodles.
An Overview of Cooking with Duck Fat
Harold Marmulstein
Intermediate
Duck fat has a high smoke point, is low in saturated fat, and can impart rich flavor to your favorite dishes.
Pisco Sour with Sherry and Grenadine
Neal Bodenheimer
Easy
This version of the Pisco Sour adds wine for a light, tasty twist on the original.
How to Perfectly Boil an Egg
Isaac Toups
Easy
A boiled egg is easy to prepare, and adds flavor and texture to a wide variety of recipes.
How to Break Down and Cook Eggplant
Michael Gulotta
Easy
Learn two great ways to cook this hearty, versatile vegetable.
Classic Cranberry Sauce
Christian Page
Easy
Cranberry sauce only requires three ingredients, but Thanksgiving wouldn't be the same without it.
Kabocha Squash Tortelloni
Gianfranco Minuz
Intermediate
These tiny filled pastas are served with a warm broth, making a light and comforting cold-weather dish.
French Aioli
Adam Steudle
Easy
"What we have here is your basic foundation for any aioli. It's as classic French as it can possibly be."
How to Make Squid Ink Pasta
Bruce Kalman
Intermediate
The intense color and unique flavor of this pasta adds an impressive, gourmet touch to any meal.
How to Tenderize Protein
Bryon Freeze
Easy
Tenderizing protein allows for more even cooking and a better, softer texture.
How to Segment Citrus
Coco Kislinger
Easy
Perfectly peeled citrus segments add brightness to any dish, both in flavor and presentation.
An Overview of Common Kitchen Pans
Michael Gulotta
Easy
The first step to becoming a master of the kitchen isn't about knowing what to cook, but rather knowing what to cook on.
How to Make a Classic Whipped Cream
Jane Lockhart
Easy
This whipped cream is subtly sweet and easy to make, lending itself to many different dessert applications.
How to Skin Fish
Frank Zanti
Easy
Learn this simple knife skill to make clean, skinless fish fillets at home.
How to Make Grits
David Slater
Easy
The creamy texture and rich flavor of homemade grits make a wonderful base for any meal.
“Chicken and Waffle” Chicken Wings
John-Carlos Kuramoto
Easy
This playful take on chicken and waffles delivers all the same flavors of the classic combo in finger-food format.
How to Make Butterscotch Flan
Brian Mercury
Easy
This velvety butterscotch flan will satisfy all your guilty pleasures with sweet notes of whole vanilla bean and a kick of fiery bourbon.
An Overview of Haricots Verts French Green Beans
Roman Murphy
Easy
Transform this delicate and versatile vegetable into an attention-grabbing side dish with just a few basic ingredients and cooking methods.
How to Caramelize Onions
Bryon Freeze
Easy
Caramelized onions are both sweet and savory, with endlessly versatile applications.
An Overview of Measuring for Cocktails
Neal Bodenheimer
Easy
Making the perfect cocktail is easy once you know how to measure ingredients with precision.
Vegetable Fried Rice
Ralph Scamardella
Easy
"This is one of those versatile dishes that you can pretty much do with any vegetable you like."
Smoked Salmon Eggs Benedict
Jason Fullilove
Easy
This spin on a classic uses smoked salmon instead of Canadian bacon, and makes for a hearty, filling breakfast.
How to Break Down a Dungeness Crab
Scott Snyder
Intermediate
Learn how to break down fresh Dungeness crab, just in time for grilling season.
French 75
Nick Vitulli
Easy
The French 75 is a very traditional, classic drink invented in 1915 in Paris.
An Overview of Old Fashioned Variations
Brian Floyd
Intermediate
Update this classic whiskey cocktail with creative flavors guided by essential ratios to make a version for any palate.
Fried Chicken Tuile Crackers
Phillip Lopez
Advanced
These thin, crispy wafers look like crackers but taste like fried chicken.
An Introduction to the Art of Pickling
Paul Virant
Intermediate
"This is the old school way of preserving food."
A Basic Overview of Texas Quail
Joe Anguiano
Intermediate
“These birds are amazing; for being so tiny, they have an impact of flavor”
How to Build an Egg Foam
Neal Bodenheimer
Easy
Egg foam adds a uniquely fluffy texture to cocktails, and helps tone down strong flavors.
Vesper Martini
Jeff Leanheart
Easy
"A classic cocktail started by the name of James Bond's first love, Vesper."
How to Butcher a Flat Iron Steak
Harold Marmulstein
Intermediate
Learn how to break down a whole beef shoulder and remove a flat iron, the most tender and flavorful shoulder muscle.
Classic Southern Fried Okra
Reid Guess
Easy
Fried okra is a light, crispy, easy-to-make Southern side dish.
Vegan Enchilada Sauce
Christy Vega
Easy
A flavorful and vegan alternative to Mexican red sauce.
How to Puff Grains and Rice
Ted Hopson
Intermediate
Learn this time-honored technique to add a surprising bit of crunch to your next dish.
How to Properly Temper Eggs
Jason Fullilove
Easy
Tempering gently brings up the temperature of raw eggs to create a thick, velvety emulsion.
Slow-Braised Korean Baby Back Ribs
Alex Diestra
Easy
This recipe combines traditional Korean flavors with the fall-of-the-bone goodness of slow-braisesd ribs.
How to Make Tuna Salad from Scratch
Eric Greenspan
Easy
Making your own tuna salad allows you to know where the fish came from and that it's fresh.
How to Stir a Cocktail
Jeff Leanheart
Easy
A basic and necessary technique for anyone making cocktails.
How to Carbonate a Liquid
Julian Cox
Advanced
With a few easy to find tools, you can turn any flat beverage into a fizzy liquid masterpiece.
The Basics of Pressure Cooking
Eric Greenspan
Easy
Pressure cooking uses the power of steam to accelerate the cooking process without compromising the flavor, texture, or quality of a dish.
An Overview of Onions
Bryon Freeze
Easy
Onions are the flavor foundation for many soups, sauces, and other dishes. Each variety has a slightly different flavor and use.
How to Make Homemade Curry Powder
Marjorie Meek-Bradley
Easy
This fresh, vibrant curry powder achieves the warmth of traditional blends with a customizable combination of spices that appeal to your personal tastes.
An Overview of Common Pasta Shapes
Steve Samson
Easy
Understanding the differences between pasta varieties will allow you to pick the best type for a recipe.
How to Prepare the Perfect Steak
Robbie Arnold-Starr
Intermediate
Mastering this kitchen staple is all about the details of the cooking process.
Sausage Breakfast Sandwich with Marinated Anchovies
Tommy Habetz
Easy
This sandwich uses uncommon flavors for a twist on a breakfast favorite.
How to Prepare Mussels
Giuseppe Tentori
Easy
Perfect with crusty bread and rich broth, mussels make for a delicious and simple meal.
The Perfect Salted Caramel Sauce
Jane Soudah
Easy
This silky smooth salted caramel sauce is the perfect addition to any dessert.
Grilled Loup de Mer with Sunchoke Purée and Pea Tendrils
John-Carlos Kuramoto
Intermediate
This delicately flavored fish cooks up quickly, making for a fresh and healthy main dish.
How to Make Butter
Bruce Kalman
Easy
You never thought you'd be able to make butter at home, but it's actually really simple.
How to Make a Basic Pan Sauce
Ben Lee
Easy
"I'm going to go over just the basic techniques to help you out when making any sort of sauce."
Pig and the Fig Stuffed Sausage Sandwich
Michael Brown
Intermediate
Learn to build charcuterie board flavors into a sausage sandwich sure to please any eclectic palate.
Making Twists and Peels for Cocktails
Neal Bodenheimer
Easy
Citrus twists and peels elevate the drinking experience by imparting acidity and aroma into cocktails.
Galatoire’s Famous Shrimp Remoulade
Michael Sichel
Intermediate
Galatoire's famous shrimp remoulade is a delicious, spicy New Orleans classic.
How to Use a Kitchen Torch
Alex Diestra
Easy
Learn how to play with fire in the kitchen, safely and strategically.
Chicken Gizzard Salad with Aged Copra Cheese
Ori Menashe
Advanced
"My favorite dish at Bestia. This dish actually made the restaurant this popular."
How to Create the Perfect Burger Patty
Christian Page
Intermediate
"If you want to make a great burger patty, you really gotta grind your own meat."
How to Make Fondant Succulents
Erica Eccher
Advanced
Elevate the artistry of a homemade cake cupcake with this elegant fondant topper.
Traditional Al Pastor Tacos
Fabian Gallardo
Intermediate
This taqueria staple uses pork marinated in a flavorful sauce of achiote paste, pineapple juice, apple cider vinegar, and spices to create delicious tacos every time.
How to Brine, Braise, and Sear Pork Belly
Bryon Freeze
Intermediate
"Pork belly is one of my favorite cuts of meat in the entire world."
How to Make Challah
Elana Horwich
Advanced
"I am a cook, not a baker. So if I can make a challah, you can make a challah."
How to Make Hard Shell Tacos
Christy Vega
Easy
These crispy shells are equally delicious and functional, serving as the perfect vessel for your favorite Mexican flavors.
Curried Carrot Soup with Greek Yogurt and Pine Nuts
Marjorie Meek-Bradley
Easy
The sweet, nuanced flavor of heirloom carrots is warmed up with curry powder to create a comforting, vegetarian-friendly soup.
Confit Tomatoes with Garlic and Oregano
Corina Weibel
Intermediate
These tomatoes have a bold, concentrated flavor and an ultra-tender texture.
How to Prepare Baby Back Ribs
Charlie McKenna
Intermediate
Learn to prepare a classic American favorite with a wonderful smoky flavor.
How to Make a Traditional Tomato Sauce
Daniel Holzman
Easy
"This is my favorite tomato sauce. It really highlights the flavor of the tomatoes."
Gumbo Z'herbes
David Slater
Easy
A Creole classic, this gumbo combines ham and fresh herbs to create a warm and flavorful one-pot dish.
Classic Fried Chicken and Waffles
Eric Buss
Intermediate
These famous chicken and waffles from Hollywood's Wood & Vine are a delicious, playful option for either breakfast, lunch, or dinner.
How to Make Gelet
Jonathan Sutton
Intermediate
Gelet can be created in innumerable flavors and serves as a lovely complement to duck or chicken liver mousse or as a toothsome accent to a fresh oyster.
Slow-Roasted Pork Shoulder
Eric Buss
Easy
This crisp and juicy pork shoulder is a great entrée, sure to impress your friends.
How to Trim and Season a Pork Butt
Charlie McKenna
Intermediate
"Today we're gonna show you how to clean a pork butt, and a pork butt is basically the shoulder of the pig."
An Overview of Fresh and Dry Herbs
Kelly Boyer
Easy
Cooking with herbs will help you build complex flavor profiles.
Mushroom Tacos with Sautéed Spinach and Pepitas
Fabian Gallardo
Intermediate
You won't miss the meat in these hearty vegetarian tacos brimming with savory flavors.
An Overview of Caramelized "Loves"
Michael Gulotta
Intermediate
These flavorful, caramelized "loves" can be made in advance and then added to dishes to enhance their flavor.
Baby Artichoke & Arugula Salad with Parmigiano Reggiano
Sandy Gendel
Easy
This light and refreshing salad is perfect for a summer evening.
How to Break Down Melons
Bryon Freeze
Easy
Perfect for summertime, this technique will show you the basics of handling fresh melons.
Brown Sugar and Bourbon Pork Terrine
Isaac Toups
Intermediate
“Everybody gets intimidated by these terrines, but they’re easy to make, very rewarding, and if you do ‘em just right, they look pretty, too.”
How to Spiralize Vegetables
Kelly Boyer
Easy
This technique allows you to create a healthy, carb-free alternative to traditional pasta.
An Introduction to Truffles
Paul Stearman
Intermediate
With a rich and intriguing history, these “black diamonds of the kitchen” can add luxury and deep flavor to even simple dishes.
Vegan Enchiladas
Christy Vega
Easy
Vegan enchiladas are a delicious Mexican staple made without the addition of meat or dairy.
An Overview of Common Kitchen Knives
Bryon Freeze
Easy
"Today we're going to talk about basic types of knives that chefs and home cooks can use."
Traditional Pumpkin Pie
Elia Aboumrad
Easy
A simple recipe for one of the most popular fall desserts.
How to Make Blackberry Mole
Daniel Espinoza
Advanced
Layers of distinct ingredients are blended together to form a complexly flavored, multi-purpose sauce.
How to Make the Perfect Pastry Pie Dough
Rose Lawrence
Easy
This is a simple, all-purpose recipe that can be used to make sweet pies, savory pies, turnovers, and tarts.
Grapefruit Granita
Miro Uskokovic
Easy
A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.
Fried Chicken Mousse
Phillip Lopez
Intermediate
Capture the essential flavor of fried chicken with this versitile, easy-to-make mousse.
Italian Mashed Potatoes
Gianfranco Minuz
Easy
Discover the secret to making perfect, silky mashed potatoes.
How to Make Candied Orange Peels
Caitlin Dysart
Intermediate
This elegant homemade candy makes a beutiful gift, or a sophisticated end to a hearty meal.
How to Make a Basic BBQ Rub
Charlie McKenna
Easy
"This is a rub that you can use on all your smoked products, smoked meats, pulled pork, ribs, or chicken."
An Introduction to Measuring
Bryon Freeze
Easy
Master the art of measuring, one of the most important elements of cooking.
Coconut, Lime, Cilantro Cauliflower Rice
Kelly Boyer
Easy
This cauliflower rice is light and delicious, gluten-free, dairy-free, and Paleo-friendly.
How to Make a Traditional Chicken Parmesan
Daniel Holzman
Easy
Fried chicken becomes even more irresistible with fresh tomatoes and creamy mozzarella.
Classic Cajun Meatloaf
Tynan Gibson
Intermediate
This meatloaf incorporates a punch of Cajun flavor for a twist on the classic meatloaf.
Poblano Chile Relleno with Summer Squash Calabacitas
John Sedlar
Intermediate
Roasted, stuffed peppers topped with a creamy goat cheese sauce creates a flavorful and layered dish.
How to Assemble a Neapolitan Pizza
Roberto Caporuscio
Intermediate
A true taste of Italian history.
Fried Zucchini and Eggplant
Michele Iuliani
Easy
This unique appetizer is the perfect precursor to an Italian feast.
How to Make Cured Salmon Gravlax
Daniel Oseas
Intermediate
This traditional dish is flavored with ginger, dill, and Scandinavian liquor.
Swedish Meatballs with a Sherry Cream Sauce
Daniel Oseas
Intermediate
Brown sugar, nutmeg, and allspice make this recipe a knockout version of Swedish meatballs.
Peanut Butter, Chocolate, and Jelly Cake
Miro Uskokovic
Advanced
Favorite childhood flavors are composed into a sophisticated cake.
How to Layer Cocktails
Brynn Smith
Intermediate
Add an element of complexity to cocktails by building distinct layers of flavor in the glass.
The Perfect Brioche French Toast
Filippo Gozzoli
Easy
Powdered sugar adds a thin, sweet crust to this French toast.
The Perfect Tuna Melt
Eric Greenspan
Easy
“You can’t mess up a tuna melt. It’s pretty easy. As long as your tuna salad is right, you’re going to be okay”
How to Make Ricotta
Josh Laskay
Intermediate
The creamy freshness of ricotta pairs well with both savory and sweet dishes, making it a great addition to any chef’s repertoire.
How to Sear
Bryon Freeze
Easy
Searing uses high heat and hot fat to cook protein so it is crispy on the outside, juicy on the inside, and flavorful all-around.
How to Stuff Chicken Wings
Josh Laskay
Advanced
The natural pocket shape of the chicken wing makes for a delicious, edible vessel for your favorite filling.
How to Make Rillettes and Rillions
Elias Cairo
Intermediate
One basic preparation with a few additional steps results in two delicious and meaty dishes.
How to Core an Apple
Bryon Freeze
Easy
Mastering this simple technique will help you make the most of an apple, as well as the time you spend preparing your recipe.
How to Make Honey Butter
Taylor Hall
Intermediate
This made-from-scratch compound butter is flavored with honey for a subtly sweet and deliciously versatile spread.
How to Make a Traditional Egg Cream
Jake Dell
Easy
An easy combination of milk, soda water, and chocolate syrup, the egg cream is a perfect sweet drink for numerous occasions.
How to Use a Wok
Roy Choi
Intermediate
Cooking with a wok may seem intimidating, but it's actually very fast, easy, and has more character than just a simple sauté.
How to Make Simple Syrup
Julian Cox
Easy
This simple syrup is made quickly, without heat, making it extremely easy to master and to use almost instantly.
Roasted Oysters Saltimboca
David Slater
Easy
These roasted oysters are so good they'll convert any oyster skeptic into an oyster enthusiast.
Breakfast Cereal Infused Ice Cream
Kwame Onwuachi
Easy
Breakfast cereal ice creams are as playful as they are delicious.
Traditional New Orleans Oysters Rockefeller
Michael Sichel
Intermediate
Intense regional flavors and unique texture make this classic oyster dish irresistible.
Fried Chicken and Waffle Grilled Cheese Sandwich
Dave Danhi
Easy
There's nothing a comforting as the combination of fried chicken, waffles, and maple syrup.
How to Fabricate Poultry
Bryon Freeze
Easy
Make the most of your poultry purchase by learning how to break down the whole bird.
Crème Fraîche Caramels
Genevieve Gergis
Intermediate
These caramels are equal parts creamy and chewy, and make a delicious gift for family and friends.
Fried Chicken Noodle Soup
Phillip Lopez
Intermediate
This version of chicken soup uses fried chicken as the base, for a spicy southern twist on a classic.
Classic Teriyaki Sauce
Gregory Gourdet
Easy
This classic Japanese sauce is the perfect umami compliment to chicken, vegetables, or fish.
Gem Salad with Buttermilk Vinaigrette
Brian Huston
Easy
This gem salad is one of the staple dishes at the Publican Restaurant in Chicago.
The “Other” Margarita With Italian Liqueur
Brynn Smith
Easy
Italian liqueurs are combined with citrus juice and tequila for a Mediterranean twist on a classic Mexican cocktail.
How to Use a Grater
Gianfranco Minuz
Easy
The grater is a simple tool we use a lot in the kitchen for spices, herbs, cheese, and lemons.
Yellowtail Tuna Salad with a Poached Egg
Jason Fullilove
Easy
This delicious salad combines seared yellowtail tuna with a poached egg for a protein-rich, healthy meal.
A Basic Overview of Shiso
Gregory Gourdet
Easy
Shiso is a Japanese herb with a light floral flavor that perfectly compliments fish, pork, and noodle dishes or specialty cocktails.
How to Deglaze
Daniel Espinoza
Easy
Mastering this fundamental cooking technique will allow you to produce delicious sauces that perfectly compliment any dish.
Russet Potato Chips
Makani Gerardi
Easy
These crispy homemade potato chips are fresh, crispy, and easy to prepare.
How to Sear a Piece of Fish
Tynan Gibson
Easy
Learn how to pan cook fish to a perfect golden brown every time.
Warm Lobster Salad with Bacon Lardons and Sherry Vinaigrette
Frank McClelland
Easy
Succulent lobster meat paired with crispy lettuce offers a taste of New England with each bite of this savory salad.
Thai Cucumber Salad
Ralph Scamardella
Easy
This flavorful salad serves as a great side dish, appetizer, or all on it's own.
How to Grill a Whole Chicken
Brian Huston
Easy
"I'm going to show you how to grill and serve a whole chicken."
How to Build a Charcuterie Board
Elias Cairo
Intermediate
Learn how to balance flavors and textures to create the perfect charcuterie board.
How to Juice a Lemon
Michael Sichel
Easy
Juicing lemons is easy, and results in lemon juice that is fresher and more flavorful than the kind that comes out of a bottle.
How to Make Homemade Corn Tortilla Masa
Fabian Gallardo
Intermediate
"You're going to be so proud of making your own masa when you have people at your home eating your tacos."
How to Make a Traditional Deli Pickle
Jake Dell
Easy
Pickles are the perfect Jewish deli side.
An Introduction to Vinegars
Carlo Lamagna
Easy
Learn how to choose the right vinegar for a dish based on the flavors and origins of different varieties.
An Overview of Cheese for Sandwiches
Tommy Habetz
Easy
With so many different cheeses available, a little knowledge about the basics can go a long way.
Traditional Sicilian Cannoli
Steve Samson
Intermediate
This traditional Sicilian cannoli has a crunchy wine-flavored shell, a creamy center, and is reminiscent of Italy.
How to Bread and Deep Fry Soft Shell Crab
Alex Diestra
Intermediate
Tender crab meat surrounded by a crispy, corn starch crust makes for a perfectly balanced bite.
How to Preserve Citrus Fruits
Wilfredo Avelar
Easy
Preserving citrus is an easy process that keeps fruit fresh and available for use during the off season.
Coconut Risotto with Scallops and Lemongrass Ice Cream
Tim Ma
Intermediate
This risotto blends new and classic flavors in a unique risotto made creamy with coconut milk and creme fraiche, then topped with seared scallops and a tart lemongrass ice cream.
Ginger Turmeric Coconut Curry Sauce
Marjorie Meek-Bradley
Easy
"It's just a really good, super flavorful, rich sauce that can be used in so many different ways."
How to Make Vietnamese Pho
Michael Gulotta
Advanced
This traditional, one-pot, Vietnamese dish is savory, comforting, and bursting with luxurious layers of robust flavor.
Louisiana Crab Cakes
Daniel Esses
Intermediate
These cakes are juicy and dense with crab, making for an amazing entrée or appetizer.
"The Champ" Short Rib Grilled Cheese Sandwich
Eric Greenspan
Easy
"I took all the elements of a fancy cheese plate and put them into a sandwich."
Pollo A La Brasa Peruvian Grilled Chicken
Josh Drew
Easy
Learn to prepare this traditional Peruvian chicken dish, adapted for home cooking.
Peruvian Lobster Causa
Ricardo Zarate
Intermediate
"A causa is a cold potato salad."
Bibb Lettuce With Crabmeat Vinaigrette
Michael Sichel
Easy
This crab meat salad has notes of refreshing citrus and thyme, making it a great light meal, first course, or appetizer.
Potato Salad with Bacon and Eggs
Tommy Habetz
Easy
This potato salad incorporates bacon and eggs for a delicious savory twist on a summer picnic classic.
Pork and Oyster Mushroom Egg Rolls
Carlo Lamagna
Easy
These pork and mushroom egg rolls are fried for a crisp exterior and served with a sweet and sour sauce.
Marinated Anchovies with Fresh Sage, Thyme, and Basil
Tommy Habetz
Easy
Make anchovies even more delicious by marinating them in high quality olive oil and fresh herbs.