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Cooking Couese

Beef Braised in Barolo

Beef Braised in Barolo is what results when the all-American pot roast goes abroad to study the classics in Italy. Barolo wine is made in the Piedmont region of northern Italy—an entire bottle goes into the pot as the braising liquid for this dish. Barolo is made from the Nebbiolo grape and is known for having big, bold flavor and full body—this robust character goes into the sauce of Beef Braised in Barolo and defines the dish. This braise uses a chuck-eye roast. The roast is divided into two pieces along its natural fat seams into smaller pieces that cook more quickly; separating the beef into pieces also allows you to remove some of the internal fat pockets. During braising, the pieces are turned every 45 minutes to prevent the surface from drying out. This dish is great with mashed potatoes, just as pot roast is, but if you would like to make an accompaniment that also hails from northern Italy, opt for Creamy Parmesan Polenta.

Cooking Couese

Easy Baked Cod

Fish cooked en papillote is a French preparation that features clean, pure flavors in a very healthful preparation. The food is sealed in packets and steams in its own juices. Parchment paper is the traditional choice for forming the individual papillotes, or packets, but we prefer aluminum foil because it makes creating a tight seal virtually foolproof, and a good seal is key for trapping steam inside the packets. In this recipe, just a tablespoon of white wine or vermouth drizzled on top of the vegetables in each packet not only adds some acidity that brightens the flavors in the dish, but also adds some moisture that generates steam to cook both the vegetables and the fish. Garlic, herbs, and lemon zest are accents that perk up the fish and vegetables' flavor and fragrance. Without a doubt, our fish en papillote is one of the tastiest ways to prepare steamed fish. In addition, it's a simple one-packet meal: protein and vegetables cook together, so there's no worrying about preparing a side dish or enlisting a battery of kitchen equipment to get dinner on the table. The packets can be assembled several hours in advance and refrigerated until ready to cook. If the packets have been refrigerated for more than 30 minutes, increase the cooking time by 2 minutes.

Cooking Couese

Crème Brûlée and Other Custards

With any recipe containing few ingredients, the devil is in the details. Custards are a good example of this. Here we demystify that process by answering important questions like why you should bake custard in a water bath, and why should you strain custard. We will also teach you the science behind these desserts, why custard thickens, as well as how to avoid a lumpy custard (and how to fix those lumps when they do happen) so that you can be successful every time. As always, we will share with you our picks for the best ingredients and essential equipment, including the best saucepan, whisk, and kitchen torch. You’ll understand how to temper the egg mixture to avoid curdling, and learn to make a water bath, or bain marie. By the end of this online cooking class, you will be able to prepare several classic custard-based recipes such as Crème Brûlée, Flan, and Pots de Creme.

Cooking Couese

Classic Deep-Dish Pizza

Ever wonder what makes deep-dish pizza different from regular pizza? It’s not as simple as doubling the crust and cooking it longer—it comes down to the dough. With the addition of potato (yes, potato) and oil, the process is different from traditional pizza dough. And yes, you do cook the pizza longer. In this online cooking class, you’ll learn how to make a traditional Italian bread dough with potato and discover how the potato alters the flavor and texture of the crust. Find out how to make a quick tomato sauce using fresh tomatoes, and what cheeses and in what ratios work best. We’ll show you how to avoid common pitfalls (like a pale crust and soggy pizza) and the best equipment and ingredient to get the crust just right.

Our Newest Recipes

Eat Healthy Be Happy

Grilling and BBQ Recipes

Grilled Chipotle-Chicken Quesadillas

"The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine"

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Instant Pot Recipes

Instant Pot Sweet Potato Casserole

"A great sweet potato casserole that you can make without all of the hassle of the original and without having to turn on your oven. It's like a side dish meets dessert!"

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Instant Pot Recipes

Instant Pot Creamy Mac & Cheese

"You'll never want to make regular mac and cheese again. No more need to boil noodles and dirty a bunch of dishes because all you need is an Instant Pot! it's the creamiest mac and cheese you'll ever have!"

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Slow Cooker Recipes

Simple Baked Beans

"This recipe came from a bowling partner several years ago. It is by far the easiest and tastiest baked bean recipe I've ever used. It can easily be doubled or tripled to accommodate large gatherings. I find it handy because I usually have the ingredients on hand to throw it together."

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Breakfast and Brunch Recipes

Granny's Pancakes

"This is the way my Granny made pancakes. All the grandchildren had to have them when visiting. We sometimes have them for supper with good ole pan sausage!"

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