My go-to cookie recipe for nearly 20 years. Very simple, not overly sweet, delicious. Feel free to gussy them up with the decoration of your choice (see suggestions).
Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.
London Broil refers to a method of cooking and serving meat - marinated, then grilled or broiled and sliced thin against the grain. You will see many cuts of meat labeled "London Broil" in the supermarket, but our favorite is flank steak.
Quick and easy way to get chicken dinner on the table in about 30 minutes.
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Classic potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.
Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink topping for latkes at your next Hanukkah gathering.
Super-simple, with scallions, garlic and a pinch of salt blended with sour cream. Serve as a veggie dip or latke topping.
This recipe was originally created for our Make Your Own Lunch cooking class.
A simple, rustic tart made with either fresh or frozen cherries, with a hint of lavender. You can pull the cherries directly from the freezer for this.
Flaky, tender pie crust pastry.
Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
A simple glaze for cookies.
Traditionally used to decorate Christmas cookies (or as the mortar for your gingerbread house!).
Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Traditional French vinaigrette with the herbs of your choice.
Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Simple, go-to recipe for oven-roasted, crispy, golden potatoes.
Pork chops seared and braised on the stovetop in white wine and herbs. Simple enough for a weeknight, but sophisticated enough for any occasion.
Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.
A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Beets roasted in the oven. Enjoy on their own or as a starting point for other dishes like Spicy Beet and Bacon Crostini.
Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Sweet-spicy beets on toasted baguette rounds, with chopped bacon bits, punchy scallions and creamy mascarpone cheese. Perfect as a snack for a crowd (or your family!).