Want others to join your quest toward health and wellness? By framing healthy habits positively and avoiding criticism of others’ lifestyles, you can advance your own eating habits and get others interested in eating healthy, too. Darya Rose, author and creator of Summer Tomato, reveals the best ways to talk to friends, family members, and kids about healthy choices.
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Looking for a Thanksgiving dessert to follow your scrumptious feast? This holiday season, try this recipe for a creamy spiced pumpkin cheesecake with a shortbread crust! This lesson from Rouxbe Cooking School walks you through the process start to finish, from choosing and lining the right pan to slicing your finished dessert. Use the included pumpkin cheesecake recipe, or apply these tips to your own cheesecake recipe to avoid common problems such as over-mixing, leaky fillings, and cracking.
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Do you eat out often? Learn how to stick to your healthy habits, even when you’re on-the-go! In this lesson from Darya Rose, author and creator of Summer Tomato, learn how to decipher confusing menuspeak to order food that is both tasty and healthy. You’ll also explore your options for substituting unhealthy items and eating food in the best order. (Hint: don’t save the best for last!)
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If you’re wondering what cambozola is, it’s the answer to the perfect Thanksgiving green beans! In this cooking lesson from Rouxbe Cooking School, learn how to make green beans with cambozola cheese and pine nuts — an easy recipe that requires only four ingredients and minimal preparation. Enjoy this great vegetarian side dish or salad as part of a weeknight dinner, or consider this new recipe as a healthier alternative to the standard Thanksgiving green bean casserole.
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You don’t have to limit yourself to the traditional ways of cooking. In this lesson from Sunset Magazine, food editor Margo True reveals six unconventional methods for cooking on gas or charcoal grills. Make popovers in a muffin pan, or turn your grill into an oven for large cuts of meat that require indirect heat; you can even cook directly in the coals for some recipes.
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For getting the most flavor out of vegetables, nothing beats grilling. In this lesson from Sunset magazine, food editor Margo True reveals the best methods for grilling veggies—from marinades to presentation techniques. You will learn how to keep vegetables from sticking, choose the perfect temperature, and more. There's something for everyone, whether you're looking for easy sides for a steak or ways to make a whole meal out of vegetables.
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Let’s get back to basics! In this lesson, Elaine Johnson, associate food editor at Sunset magazine, walks you through the most essential campground cooking skills, including: using a camp stove, working with cast iron skillets and camp grills, and building a fire for cooking. You will also learn two simple, crowd-pleasing recipes for breakfast and dinner.
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Eating healthy starts with the food in your kitchen. If you don’t stock your fridge and pantry with wholesome and nutritious meal options, you will be more likely to take the easy route and order something fast and greasy elsewhere. In this lesson, Darya Rose, author of Foodist and creator of Summer Tomato, offers several tips and tricks for easing your way into cooking healthy meals at home.
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Learn how to throw a Santa Maria-style barbecue party in your own backyard! Ike Simas, one of the foremost experts of traditional Santa Maria-style barbecue, visits Sunset Magazine to break down how red oak affects flavor, what steps go into preparing the meat, and how you can assemble some classic sides to accompany a choice cut of top sirloin.
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Want to cook delectable meals in the comfort of your own backyard? In this lesson from Sunset Magazine, discover 10 tips that will help you cook on a gas or charcoal grill like a true professional. Food editor Margo True explains how to use vents to control temperature on a charcoal grill, why you should use a drip pan, when to use direct and indirect heat, and more.
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You don’t need an oven to make pizza! In this lesson from Sunset Magazine, associate food editor Elaine Johnson reveals how to make one of America’s favorite foods on an outdoor grill, along with three killer topping combinations that you can recreate in your own backyard. Find out the easiest way to prepare the dough, how to grill it to a perfect golden brown, and how to get your guests involved in building their own pizzas.
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With just a cooking grate, sand, aluminum foil, and bricks, you can build your own barbecue pit in minutes. Margo True, food editor at Sunset magazine, shares the blueprint (courtesy of celebrity chef Michael Fiorello). Gather some fire-building materials and invite your friends over to test out your DIY creation.
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The Dutch oven is one of a camp cook’s most versatile tools—from cooking hearty soups and stews to decadent cinnamon rolls. In this lesson from Sunset Magazine, associate food editor Elaine Johnson demonstrates how to use a Dutch oven at the campground. You will learn how a camp Dutch oven differs from the traditional model, discover the three most common coal arrangements, and get two mouthwatering recipes to test out in your own Dutch oven.
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Want a delicious, healthy salad recipe without the hassle? With a few kitchen supplies and some easy-to-find produce, you can make a rainbow salad in no time! Learn Raw Food shows you how to make this colorful blend of lettuces, cucumber, tomato, carrots, beets, and bell peppers. Make one for an energizing lunch or to start off a hearty meal. The rainbow salad is perfect for vegans, vegetarians, and omnivores alike!
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Rich, moist, and delicious - sticky date pudding is a perfect holiday dessert. In this easy recipe, the dates are softened prior to baking, so they blend perfectly with the rest of the batter - and, if you're on a gluten-free diet, you can easily substitute the flour in the recipe. Serve with coffee or tea for a traditional English dessert and be prepared to enjoy a heart (and tummy!) warming treat.
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Before you set out on your next adventure in the great outdoors, make sure you have the right food—and enough of it! Elaine Johnson, associate food editor at Sunset magazine, reveals what to prep ahead, why you should use a grocery list, how to pack a cooler to keep fragile foods safe and secure, and more. With all of the meals squared away in advance, you can spend less time hovering over the grill and more time enjoying the fresh air.
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Lovers of white wine, rejoice! Sunset Magazine breaks down the history and flavor spectra of over a dozen varieties, including sauvignon blanc and pinot grigio. Start with the most popular wine in the United States, chardonnay, and work your way towards the more obscure, though equally flavorful and complex, types such as riesling, white Rhônes, and even Austria’s pride and joy: Gewürztraminer.
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Need a delicious starter to kick off your holiday feast? Learn how to make an easy and healthy goat cheese and spinach salad with this tutorial from Rouxbe Cooking School. This vegetarian salad is made with just a few ingredients and requires minimal preparation. Top off the dish with a warm maple vinaigrette dressing that slightly melts the goat cheese for a tasty treat.
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Leave no camper hungry or thirsty! In this lesson, Sunset Magazine reveals the 10 things you must know about providing food and drinks for your fellow adventures. Get delicious recipes for campground staples, like s'mores -- as well as more adventurous recipes, such as bacon-wrapped dates and negronis for happy hour. You'll also learn a few practical skills, like how to wash dishes and plan for emergencies.
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