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Here is a classic English recipe that has stood the test of time. Shepherd’s Pie origins may be humble but you can elevate this dish to gourmet status when you know what you do. We’ll show you how!
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Expand your mixology knowledge and organize your liquor cabinet. Learn three delicious cocktails so you will be able to serve some new house drinks when company finally comes.
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Learn the long method, the short cuts, the deliciousness, the health, what to do with leftovers and how to adapt this dish for any season.
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Suzanne learned how to make this when she lived in the Middle East. Not only is this elegant dish surprisingly easy to deliver; it is also a people pleaser, belly warmer, soul satisfier. Bonus: discover the Dean’s trick for perfect couscous every time.
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Carlye Jane’s hobby in isolation? Fancy napkin folds! Carlye learned the art from a favorite among her treasured collection of vintage cookbooks. Now she will teach us.
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Delve into the world of chowders: Manhattan, clam, white fish and even oyster stew.
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Our lady from Spain, Victoria de la Maza, will share her version of paella, including a secret broth and all the tricks you’ll need to recreate this simple & sensational dish at home.
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It’s been a tough year — let’s get pickled! Stock your fridge with this season’s bounty for next season’s banquet.
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This comforting and hearty soup contains beef or lamb, chickpeas, noodles, veggies and a ton of herbs. Perfect to warm your insides — a whole meal in a bowl!
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A properly made ragu is one of the wonders of the world, a most delicious delight & the experience of any lifetime. This one is the best — Basta!
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From A to Z, we cover whom to invite and when, menus, cocktails and wine, cooking ahead and cooking last minute, nailing the timing, making people comfortable the moment they arrive, getting them out of the kitchen, letting them know when it’s time to leave, cleaning up when it’s all over and enjoying every step along the way.
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This Lebanese red lentil soup is Youmna Squalli’s delicious blend of lentils, vegetables and spices, which simmer together perfectly to create a beautiful, bright yellow soup. It is even gluten free and can be easily adapted to vegan.
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You will never need another version of this wonderful New Orleans tradition because this will become your go to recipe.
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Know the rules and when to break them! Victoria has entertained everyone from five-year-olds to mother-in-laws, bullfighters to royalty; she will show you where to seat them all.
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There is nothing more satisfying than onion soup (especially late at night) but the details are critical. We will go over every one to make this simple soup sensational.
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A warming and hearty dish, far from a pot of beans: a concoction of dried legumes, pork, lamb, duck and spicy sausage, which can be made weeks in advance. (In fact, the longer this process takes, the better! No need to rush.)
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From kitchen to garden, dining room to breakfast in bed, Victoria shows how to turn simplicity into glamour.
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Repurpose every bone, every cut vegetable, let nothing go to waste & even freeze. Simmering stocks improve every meal, soup, sauce; sending delightful aromas all throughout the house.
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