Caramelized Onion Bucatini with Toasted Breadcrumbs
Learn the secret to restaurant-quality pasta with this Caramelized Onion Bucatini. Uses a starch-emulsion technique to create a silky, glossy sauce without heavy cream.
Main Course
Mastering Golden Baked Meatballs and Orzo
Learn the Toast and Absorb method to create a perfect meatball and orzo bake with distinct, al dente pasta and juicy seared meatballs.
Mastering Mediterranean Beef Meatball Bowls with the Panade Method
Learn the secret to never-dry meatballs using the panade method. These Mediterranean Beef Meatball Bowls feature juicy beef, herb rice, hummus, and fresh pomegranate.
Mastering the Skillet Chicken Pot Pie with a Crisp Crust
A revolutionary skillet chicken pot pie method that uses a high-heat puff pastry technique to ensure a shatteringly crisp crust and eliminate soggy bottoms.
Mastering Crispy Garlic Parmesan Stuffed Chicken
Learn the secret to a shatteringly crisp crust with this Garlic Parmesan Stuffed Chicken recipe featuring a double-crunch technique and anti-soggy wire rack method.
Mastering Chimichurri Steak Rice Bowls for Tender Results
Learn how to make tender Chimichurri Steak Rice Bowls with a secret technique to end tough, chewy meat. Includes quick pickled onions and a fresh herb sauce.
Mastering the Loaded Philly Cheesesteak Soup
A velvety, restaurant-quality cheesesteak soup featuring a smooth, creamy base that never curdles or turns grainy thanks to a specific tempering technique.
Mastering Slow Cooker Lemon Herb Chicken for Juicy Results
A foolproof slow cooker chicken recipe that uses a quick sear and low heat to ensure juicy, tender meat infused with bright lemon and fresh herbs.
Mastering Savory Shredded Chicken and Mushroom Soup
A rich and savory chicken and mushroom soup that avoids the common pitfall of watery broth by using caramelized mushrooms, seared chicken, and umami-rich ingredients.
Pan-Seared Sweet Potato Gnocchi with Asparagus
Learn how to make crispy, restaurant-quality sweet potato gnocchi by skipping the boiling process and pan-searing with fresh asparagus and peas.