Match & Eat: Italian Edition
0/8 matchedGetting Set Up Without Buying Anything — check yourself1 of 11
You're making weeknight ragu and realize you only have a big stainless steel pot, not a heavy Dutch oven. What should you do?
The Ragu, Slow but Mostly Waiting — check yourself1 of 11
When you're browning the meat for ragu, why does the instructor say you should set a timer?
Pasta and Putting It Together — check yourself1 of 11
When you're cooking pasta in American Fork at 4,600 feet elevation, why does the water need extra time to come to a boil?
A Fresh Salad and Garlic Bread — check yourself1 of 11
Why does the instructor recommend making the dressing more acidic than you might expect?
A No-Fuss Dessert — check yourself1 of 11
When you're making the mascarpone layer for tiramisu, what's the main thing that stops it from breaking or looking curdled?
Making It a Real Tuesday Habit — check yourself1 of 10
You're starting your Tuesday ragu at 5:45pm and need to eat by 7:15pm. What should you get simmering first?