Week 33: Miniature - Mexican Rolls
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 32: Dressed - Fried Pancakes with Ground Beef, Ham and Cheese with a Yogurt and White Wine Vinegar Dressing
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 31: Cambodian - Khmer Red Curry
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 30: Monastic - Mussel Risotto
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 29: Stone Fruits - Olive and Tuna Spaghetti
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 28: Hometown - Osijek Cake
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 27: Ugly Delicious - French Boulangere Potatoes
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 26: Secret Weapon - Brownies with Sour Cabbage
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 25: Boiling - Peas, Lentils, Peppers and Chicken Stew
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 24: Pride - Veggies & Ground Beef Tortillas
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 23: Oregano - Greek Salad
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 22: Pickling - Baked Mozzarella and Ham Macaroni with Homemade Tartar Sauce
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 21: New York City - Eggs Benedict
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 20: Lemons and Limes - Lemon & Lime Posset
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 19 - Tempering - Petit Beurre Chocolate and Vanilla Pudding Cake
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 18: Taiwanese - Egg Pancakes
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 17: On Sale - Sogan Dolma (Stuffed Onions)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 16: Battered - Oyster Mushrooms with Sesame
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 15: Puerto Rican - Pastelon (Puerto Rican Layered Casserole)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 14: Dinosaurs - Dino Nuggies
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 13: Homemade Pasta - Spinach and Cheese Hot Pockets
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 12: Tanzanian - Chicken Kuku Paka
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 11: Nostalgic - Grenadir Marš (Pasta with Potatoes and Bacon)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.