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Lasagna Cook Along

Episode | From: Cooking Live

Sara makes a one-dish party meal in under an hour. Recipes: Caesar Salad; Sausage, Ricotta and Mozzarella Lasagna; Bananas with Sugar and Creme Fraiche.

Lasagna Cook Along

Episode | From: Cooking Live

Sara makes a one-dish party meal in under an hour. Recipes: Caesar Salad sausage, Ricotta and Mozzarella Lasagna. Bananas with sugar and cr�me fraiche

Tonight its all about casseroles! You may be thinking green beans and mushroom soup or tuna and potato chips. Well, tonight Emeril is gonna change the way you think of that one pot wonder...the casserole.

White House Eats: City Tavern

Episode | From: Cooking Live

Walter Staib of City Tavern, one of the oldest restaurants in the country and old hangout of our forefathers makes West Indies Pepper Pot Soup, Thomas Jefferson's Sweet Potato Biscuits, Herbed Spaetzle and Tavern Turkey Stew with Fried Oysters.

Secret Society Scooter Club

Episode | From: What Would Brian Boitano Make?

Brian throws a Sausage shindig for The Secret Society Scooter Club. They take him in as one of their own, but will his tasty recipes make them divulge the secret? Find Out.

Slow and Steady

Episode | From: How to Boil Water

It's a one pot meal that's even better the day after. Learn the basics for a slow cooked, hearty stew. Recipes include: Beef Stew. For How-To, click here.

Lasagna

Episode | From: Ask Aida

Lasagna is one of the most beloved Italian dishes and Aida shares two of her favorite recipes. First, her family's Sweet Sausage and Three Cheese Lasagna. Then a unique Pesto Lasagna that everyone will love.

Easy and Stylish Party Dips

Episode | From: How to Boil Water

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Blender Chef’s knife Cutting board Dry measuring cups Rubber spatula Measuring spoons Large pot Large bowl Vegetable peeler Spider or slotted spoon Pairing knife Sieve or colander Coffee filter Zester or rasp Pepper mill Tips: Blanching and Shocking: Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy. Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables. Salting the water also helps set the color, and it draws out flavor. If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones. Fresh basil: It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture. Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag. Draining yogurt: Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened. This restores some creaminess and lends more body to watery yogurt without adding fat. Recipe Rescues: The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again. The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary. Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly. If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable

Wallet Friendly Weeknight Meals

Episode | From: Good Deal with Dave Lieberman

A little planning ahead can make all the difference when watching your weekly budget. Dave discusses the pit-falls of coming home from work and having take-out because there is nothing to eat or cook with. He solves this dilemma by cooking several dishes on the weekend and saving them in the fridge and freezer for the mid-week crunch. He'll show you three one-pot main courses and a salad that can be prepped ahead leaving only one or two additional purchases to round out each meal. Recipes include: Boston Lettuce Salad with Avocado Lime Dressing, Moroccan Chickpea Stew, Braised Shoulder Lamb Chops with Kale and Beans and Red Wine Pot Roast.

Milwaukee

Episode | From: Keith Famie's Adventures

Keith discovers Milwaukee. He samples Usinger sausage and then tastes the local treat at Mader's. Keith finds one Italian woman who's cooking up a storm. Then Keith tries Three Brothers, serving up Hungarian dishes, and checks out a family run spice store.