Believe it or not, Beni had to audition for MasterChef Jr. by videotaping herself cooking at home. Find out how to make the same appetizer that started her MasterChef adventure: garlic shrimp with asparagus and homemade chickpea hummus. You'll learn how to blanch vegetables, properly sauté shrimp, and even make crispy chickpeas that are perfect for healthy snacking!
Get to know your instructor and culinary wizkid Beni C., the youngest winner in MasterChef Junior history, as she kicks things off with her Season 6 finale-winning appetizer, salmon and corn blinis with herb cream. This one-of-a-kind dish is a sure-fire way to start any three-course meal off with a bang! Learn how to cure, smoke and cut the salmon, pickle radishes and, last but not least, make corn blinis from scratch. Then, in a MasterChef Junior Twist, Beni shows you how to smoke your cured salmon at home.
Who says cooking seafood has to be complicated? This genius recipe, from our class One-Dish Meals Made New with Pam Anderson, uses only a few pieces of cookware and bakes the salmon and sides together for complete meal with remarkably little hassle!
by Bluprint
Join TODAY’s Al Roker and award-winning chef Matt Abdoo for a one-of-a-kind cooking experience made in partnership with TODAY. In this class, Al and Matt bring you 10 of their favorite grilling and BBQ recipes that are perfect for busy weeknights or backyard entertaining. Along the way, get pro tips and tricks for standout steaks, seafood and more.
Al Roker & Matt Abdoo
with Al Roker & Matt Abdoo
Elevate your weeknight meals with a repertoire of distinct, versatile (and fast!) sauces.
James Briscione
with James Briscione
Chef Briscione walks you through the step-by-step process for building a classic pan sauce: searing protein, sautéing aromatics, deglazing, reducing and finishing. From here you can easily build on these techniques to customize your sauces to suit your taste.
Take your chicken from bland to bold with two flavor-packed sauces! Here, Chef Briscione shows you how to make a spicy coconut cream sauce and a hearty bacon–mushroom gravy. He also shares tips on how to build deep, rich sauces that complement the milder flavor of chicken.
Build on the previous lessons by learning two spectacular sauces that pair perfectly with pork. Watch as Chef Briscione prepares pork chops with sautéed apples and a mustard cream sauce, and quick-and-easy pork tenderloin medallions with a honey-bourbon pan sauce.
Master two sauces that will stand up to the rich, bold flavors of beef: molasses and cherry tomato gastrique, and a classic steak sauce with garlic and parsley. Plus, find out how to boost your flavors with anchovies!
Get Chef Briscione's foolproof tips to pan-sear delicate white fish like a pro. Afterwards, see how to perfectly brown butter as you learn to make an elegant meunière sauce and a flavor-packed browned butter balsamic sauce that's perfect for salmon.
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