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Cooking Couese

Pulled Pork on a Gas Grill

As barbecue purists will tell you, it’s hard—if not impossible—to produce the same quality of smoke on a gas grill as you can over charcoal. That said, a gas grill is infinitely more convenient. There’s no messy setup or cleanup: Just flip a switch and you’re good to go. For this recipe, we challenged the assumption that a gas grill is an inferior choice for smoking meat and nailed down an ironclad method that eliminated inconsistencies when smoking over gas, delivering pulled pork that rivaled that made with a charcoal grill.

Cooking Couese

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.

Cooking Couese

Perfect French Omelet

There are many kinds of omelets out there, where the filling or the texture is the focus. A classic French omelet is a different sort of omelet where the focus is on the main ingredient – the egg. In this online cooking class, learn how to make a traditional French omelet. Discover the ins-and-outs of how a few simple ingredients come together to make a great omelet. We will show you how to season the eggs, when to pour them into the pan, and how to roll the omelet for a classic presentation. You can follow along in our step-by-step video or photo tutorials so you can see each step and how the omelet should look at each phase of cooking. And as always, learn from our mistakes so that you turn out perfect omelets with cheese every time.

Cooking Couese

Stuffed Acorn Squash

To enhance the overall presence of acorn squash in our stuffed acorn squash recipe, we set aside two roasted wedges to mash and add to the filling. The roasted mash added nutty, caramelized flavor to the filling and also helped bind it. To round out our filling, we chose apples for sweetness, kale for added texture, and goat cheese for a welcome tang.

Our Newest Recipes

Eat Healthy Be Happy

Pork Recipes

Pork Chops Mozzarella

"Another one of my clippings. Found this one on a jar of Prego spaghetti sauce. I haven't tried this yet, but it sounds good and really easy (a big plus!). Kind of like chicken parm. I am guessing at prep time."

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Turkey & Duck

Cassoulet with Duck Confit

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors. More Bean Recipes

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Breakfast and Brunch Recipes

Bacon, Egg and Cheddar Scones

"This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it."

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Slow Cooker Recipes

Crock Pot Baked Spiced Red Cabbage With Apples or Pears

"A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!"

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