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Best for Beginners
Get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both of your instructors offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating and plan healthier options for meals, snacks and desserts.
The key to eating your veggies with pleasure is the sauces, spreads, dressings and dips you'll make in this lesson. Find out how to build incredible flavor without adding excess calories, fat or sodium as you make vegetable-based dips, a delicious Greek vinaigrette, a traditional chimichurri marinade and a mole simmer sauce.
Consider the hormones that drive hunger cues and how your body responds to different foods. Find out why high fructose corn syrup is bad for you and why exercise might not help you lose much weight.
Learn how to give your grains a warmer, sweeter flavor as Anna demonstrates quick, easy recipes you can make ahead of time that are perfect for any day of the week. Steam quinoa in coconut milk and learn the visual cues that will tell you when it's ready. Then put together oatmeal with whole grains in your slow cooker at night for a delicious, hearty meal that's guaranteed to get your day off to a great start.
Looking for a healthier jam recipe that's free of preservatives and heaping cups of sugar? We've got you covered! And this recipe isn't designed for canning, so you can skip that step too. All you need is about 15 minutes and 3 ingredients to create your very own quick homemade jam.
Learn how to purée using the metal blade! George will teach you the chemistry behind emulsions while making a delicious homemade mayonnaise, herb aioli and hummus. Then, cream with the metal blade to make a delectable cream cheese frosting. Finally, purée nut butters and gorgonzola-onion butter.
Now turn to the politics of eating a plant-based diet. What are the health benefits of vegetarianism and veganism? Why do people decide to follow this diet? What role does beauty play in food waste? What exactly is the controversy surrounding the organic foods movement and genetically modified organisms (GMOs)?
Cook More, Eat Better
Baked or roasted eggplant is the perfect base for salads, dips and spreads. Achieve an intriguing smoky flavor by roasting eggplant over an open flame, then combine it with capers and feta cheese, walnuts and garlic or tahini and yogurt. This treat is perfect for a party, a snack or as a sandwich spread.
Vegetables are an essential part of weight loss, but steaming often leaves us with lackluster results. In this lesson, discover the power of roasting large batches of veggies for flavorful results you can enjoy all week long. And, learn how to incorporate grains into your diet as you create quinoa and farro salads that satisfy.
If you're gluten-free, grain-free or following a paleo diet, a simple sandwich may seem like a thing of the past. Here, Cat Ruehle shows step by step how tapioca flour, almond flour and an intriguing dash of turmeric can form the basis for a quick and easy no-bake alternative to flatbread.
Join Connie Guttersen and Bill Briwa in the kitchen as they teach you just how easy and rewarding it is to think about, cook and eat food from a healthier perspective. Discover surefire ways to transform an oatmeal breakfast, a salad lunch and a fish dinner into more appealing and nutritious meals. And get an introduction to the benefits of building your meals around the Sonoma Smart Plate -- one of the simplest strategies for healthy eating.
We don't mean to brag, but we're pretty sure we've found the best baked chicken out there.
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Confidently cook fresh, flavorful fish! Sur La Tables senior resident chef, Joel Gamoran, shares expert tips for sautéing, roasting, grilling and more.
Put fresh, delicious vegetables at the center of your plate as you create crowd-pleasing dishes that are anything but garden-variety!