Healthy Home Cooking: Recipes and Techniques

Learn to break down a whole chicken into thighs, drumsticks, wings, and skin-on supreme breasts, preserving skin and using scraps for stocks to roast and flavor economically.

Learn to make a rich brown chicken stock by roasting bones and vegetables, then simmer in a pot or Instant Pot with herbs, spices, and lemon.

Learn to make homemade pasta with minimal gear, using a mix of semolina flour and double low flour, eggs, and knead-and-rest steps for a smooth, chewy dough suited for ravioli.

Peel and seed a butternut, dice it evenly, then roast with thyme, chilli, garlic, and olive oil at 400 degrees for about half an hour to form the pasta filling.

Roasted butternut, shallot, garlic, lemon zest, and tomato puree blend into a thick ravioli filling enriched with ricotta and parmesan, then rolled into pasta.

Craft ravioli from thin pasta sheets, seal edges, and cut into pieces before boiling. Finish with a brown butter sage sauce, a lemon squeeze, and parmesan for a rich plate.

Shave fennel into thin ribbons and segment oranges for a fennel orange salad, then toss with mint, parsley, orange zest, lemon juice, chili flakes, and olive oil.

Master dough prep for a cast iron pan pizza using the fold method, then rest and refrigerate up to 72 hours to deepen flavor.

Make a quick pizza sauce from canned whole peeled tomatoes, garlic, shallot, dried basil and oregano, simmered with olive oil and tomato paste. Roast cherry tomatoes to finish the topping.

Simmer a thick basil tomato sauce and roast cherry tomatoes, then bake a pizza with smoked and regular mozzarella cheeses and parmesan at 450 degrees, finishing with fresh basil ribbons.

Pan roast chicken supreme in a cast iron skillet, achieving crispy skin and a juicy center, then finish with broccolini in a 450-degree oven for a light spring meal.

Pan-roasted chicken breasts rest after cooking and pair with charred broccolini, while a bright ponzu sauce—made from shallots, stock, flour, pepper, lemon, and tamari—drizzles on top.

Pan roasted duck breast with cherry sauce, cured in the fridge for 24–48 hours on a rack for dry skin, scored to render fat, and served with roasted carrots.

Score and trim duck breast, render fat in a cast-iron pan on medium-low heat until medium rare, saving fat. Make a cherry shallot sauce with thyme, pitted cherries, and cognac.

Pan roast duck breast and simmer a cherry cognac sauce with stock and balsamic, reduce until bold and glossy, rest, then slice medium rare and plate with cherries and carrots.

Combine vibrant roasted beet varieties with burrata to create a creamy, colorful salad, finishing with toasted hazelnuts, olive oil, and a hint of sumac for brightness.

Discover how to make a whole roasted cauliflower with toasted coriander, fennel, cumin, paprika, chili, and cinnamon, finished with a bright pistachio pesto, herbs, and crunch from almonds and sultanas.

Blend a bright green pistachio pesto with basil, dill, lemon zest, lime juice, shallot, pistachios, and olive oil until thick and balanced.

Whip lemon ricotta pancakes with Meyer zest and juice; whisk flour, sugar, salt, baking powder with milk, ricotta, and eggs; cook in butter; top with blueberry compote and maple syrup.

Learn to make a not so classic hollandaise using Greek yogurt, whisked with egg yolks and lemon over a double boiler, finished with seasonings for salmon and vegetables.

Learn to prepare a light salmon filet with fresh spring asparagus using blanching for the spears and a hot-oil pan-sear for a crispy crust, with careful seasoning and resting.

Blanch asparagus in small batches, shock in an ice bath to preserve vibrant green, then plate with salmon, a zesty creamy sauce, and a lemon wedge.

Whisk egg yolks and mustard to form a stable emulsified mayonnaise, then assemble a sesame oil and avocado oil base with rice vinegar, tamari, and tahini to toss noodles.

Whip up a bright cucumber and date salad with a green goddess dressing, blending herbs, lemon zest, anchovy, yogurt, and olive oil for a versatile, crunchy, summery dish.

Combine apples and pears to create a Honeycrisp apple and pear crisp, coated with a spiced flour and oats crumble, baked until golden, and served with vanilla whipped cream.

Create a quick mango curry with rice by rinsing and boiling rice, then simmering chicken thigh curry with aromatics like shallot, ginger, chili, lime zest, and cilantro stalks.

Learn to prepare Thai mango for a vibrant mango curry, then build a fragrant curry base with shallots, ginger, red curry paste and turmeric, simmering chicken with stock and cilantro.

Create a vibrant mango curry with a rich coconut milk base, blending mango, peppers, and turmeric into a sunny, creamy sauce. Garnish with cilantro, lime, and mango over fluffy rice.

Craft a peri peri chicken with a yogurt lemon marinade, smoked paprika, Indonesian chili sauce, garlic, oregano, and olive oil, then bake bone-in legs for tender, juicy, charred flavor.

Roast peri peri chicken in a hot cast iron pan with butter and olive oil until tender and 165 f, about 30–45 minutes, then serve with a lime corn salad.

Prepare a quick vegetarian couscous salad with grilled tomatoes, feta, olives, sun-dried tomatoes, herbs, and almonds, finished with a lemon and balsamic drizzle for lunch or a light dinner.

Select a 1.5-inch thick pork belly with marbling and skin cap, marinate flesh-side down in soy sauce, Chinese cooking wine, brown sugar, and oil, roast slowly, then crisp the skin.

Transform tender pork belly into a crisp-skinned, juicy roast by blasting at 475 degrees, resting, then slicing for Peking-style bao buns with hoisin, cucumbers, cilantro, and spring onions.

Cook pork belly until tender, reseal and roast again for extra juiciness, then serve with a bright asian fusion salad of pickled radish, shallot, napa cabbage, herbs, and lime-soy dressing.

Pair pork with a crunchy napa cabbage slaw, featuring pickled radish and shallot, mint, cilantro, and a chili lime dressing.