Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Dill Pickle Panzanella Salad

Hey friends,

If you’re the kind of person who drinks pickle juice straight from the jar, this one’s for you. And if you’re not… you might be after this.

We’re taking everything you love about a classic panzanella and turning the volume way up. Crispy, golden sourdough soaking up a tangy cornichon vinaigrette, fresh greens and herbs bringing the crunch, and those dill-coated goat cheese balls that get a little creamy, a little messy, and completely irresistible.

Put this in the middle of the table and watch people go back for seconds before they’ve even finished their first plate.

Also, quick heads up for this week’s classes, we’ve got a really fun lineup. I’m back in the kitchen making almond maritozzi, Chef Nicco’s bringing crab cake brunch energy, and we’re welcoming Chef Kausar for her first class with us. She’s got an incredible background in South Asian cooking (check out Karachi Kitchen), and I’m really excited for you all to cook with her. We’ll see you there!

Cook Better, Live Better.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Toasted Bread:

• 4 cups leftover crusty bread (such as sourdough), ripped into bite-sized pieces

• 2 teaspoons smoked paprika

• Salt and pepper, to taste

• 2 tablespoons olive oil

Cornichon Vinaigrette:

• 1/4 cup cornichon pickle juice

• 1 tablespoon lemon juice

• 1/4 cup olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional)

• Salt and pepper, to taste

Salad:

• 1/2 cup chopped cornichons

• 4 ounces goat cheese, rolled into small balls

• 2 tablespoons chopped fresh dill

• Salt and pepper, to taste

• 4 cups mixed lettuces (such as arugula, romaine, and baby spinach)

• 1 cup fresh parsley leaves

• 1 small shallot, thinly sliced

• 1 cup blanched green beans, cut into bite-sized pieces

Upcoming Schedule

Tuesday 4/14 at 4:00pm PT

Almond Maritozzi (Italian Cream Buns) (~50min)
These maritozzi, Rome’s iconic cream-filled buns, get a nutty upgrade with a light, fluffy almond whipped cream. Soft, citrus-scented brioche meets rich, subtly sweet almond cream for a bakery-style treat that feels both classic and special. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
KitchenAid® Stand Mixer Club survey!

Wednesday 4/15 at 4:00pm PT

Earth Month Fridge Cleanout Cooking: Larb (Thai Herb Salad) (~50min)
Larb (also spelled laab or laap) is a bright, herb-packed meat salad from Laos and northeastern Thailand, made by tossing cooked ground meat with lime juice, fish sauce, chilies, toasted rice powder, and lots of fresh herbs for a dish that’s savory, tangy, and deeply aromatic. This is larb with a “use what you’ve got” mindset. Ground meat gets stretched with finely chopped vegetables—think mushrooms, carrots, zucchini, or the last handful of cabbage in the crisper—then tossed with lime, herbs, chili, and toasted rice powder. It’s bright, punchy, and a perfect way to turn a nearly-empty fridge into something exciting. Serve it with lettuce cups, rice, or tucked into cabbage leaves. Chef instructors: Kausar

Thursday 4/16 at 4:00pm PT

Crab Cake Brunchwiches with Honey Mustard Remoulade (~50min)
This brunch-ready stunner tops golden crab cakes from Fulton Fish Market with a fried egg, sprouts, quick-pickled onion, and a squeeze of lemon, all tucked into a buttery brioche bun. A creamy herb honey mustard remoulade—think a bright, punchy French-style mayo sauce loaded with mustard and herbs—ties everything together with just the right tang. On the side, crispy roasted sweet potato fries are made for dunking in garlicky aioli, finished with pops of briny trout roe for a little extra brunch-worthy luxury. Chef instructors: Nicco

For more recipes like this and free virtual cooking classes

Cook Better, Live Better