Learn How To Cook Videos

For salad lovers we offer two entree salads that are quick and easy to prepare. One seafood and one chicken; your choice.

Do you love fresh fruit? What about cheddar cheese? This fresh fruit salad with homemade balsamic honey dressing is super easy, healthy and delicious! My family loves it.

This Red Lobster recipe for shrimp salad is a variation of the popular restaurant dish. The snow peas and pecans add delightful, crunchy texture! A Dijon mustard, oil based vinaigrette give it a fresh, exciting taste.

If you love salads and homemade salad dressings, this article is for you. Choose from recipes for your own Homemade Roquefort Salad Dressing, Middle East Pear Salad, or Italian Tortellini Salad. How’s that for variety?

Fruit is not only tasty, it is healthy. Fruit salads are easy to put together whether for a family meal, a potluck, brunch, etc. Here are two old-fashion fruit salad recipes that are just waiting for you to try and enjoy. Queen’s Fruit Salad combines fruit with cottage cheese and sour cream. It is served in fresh peach cups. Or try the refreshing Grapefruit Salad.

Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today. As it bakes, the batter separates, and the top becomes a tender, delicate-crumbed cake, while the bottom turns into a saucy pudding—both fragrant with lemon.

Executive editor John “Doc” Willoughby demonstrates how to make this comforting drink from our new cookbook, Gourmet Today—all you need is a handful of spices, plus some black tea and milk.

Executive editor John “Doc” Willoughby demonstrates this easy recipe from our new cookbook, Gourmet Today. For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It’s a terrific choice for an easy family dinner or casual entertaining.

“This is really a cuisine of ingredients, not of technique. That’s why I’m taking cooking classes taught by somebody who is a master of the perfect ingredient at the perfect time.” —Ruth Reichl

No one knows more about fish than Jon Rowley. Julia Child dubbed him “the fish missionary,” and he teaches chefs across the country how to properly handle seafood. Ruth arrives just in time for the start of the Copper River salmon season, and Rowley catches and brings back the best Alaska has to offer for a lesson on how to fillet a 40-pound fish. Then on Seattle’s Totten Inlet, Rowley shows Ruth and actor Tom Skerritt how to forage for clams and wild greens and how to prepare a meal right on the beach. Ruth also gets tips from chef Greg Atkinson of Canlis Restaurant on complementing the flavor of fish and discovers the shocking differences between good and bad seafood at the market.

An exclusive video from Episode 2: Jon Rowley’s Seattle.