Sunday Dinner

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

Praiseworthy Caesar Salad

Hey friends,

Now I know what you’re thinking… Caesar salad? Really? But trust me, this isn’t your average Caesar Salad.

I’m sharing my Praiseworthy Caesar: crisp Little Gem leaves spooned with a tangy Greek yogurt dressing and topped with crunchy anchovy breadcrumbs instead of croutons. It’s light, punchy, and built to impress.

I made this on a recent episode of Homemade Live! with the one and only Denise Richards. We wanted to show how a few simple twists can turn everyday classics into something truly special. Alongside this salad, I show you how to cook the perfect steak, and Denise and I shake things up with a classic margarita that’s quick, easy, and full of flavor.

With just a couple of approachable tips, you’ll see how small changes can take your dishes from familiar to restaurant quality.

Want to see how it all comes together? Catch the full episode on YouTube or watch it now on PBS. You won’t want to miss this!

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:

Ingredients:

For the Dressing (makes about 1 cup):

• 1⁄2 cup plain Greek yogurt (2% or whole)

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

• 2 teaspoons Dijon mustard

• 2 teaspoons Worcestershire sauce

• 2 tablespoons grated Parmesan

• 1–2 tablespoons cold water (to loosen)

• Salt and freshly cracked black pepper, to taste

For the Breadcrumbs:

• 2 tablespoons olive oil

• 3 anchovy fillets, finely chopped

• 1 cup fresh breadcrumbs (torn from a rustic loaf)

• 1⁄2 teaspoon black pepper

• Pinch of salt

For the Salad:

• 4–5 heads Little Gem lettuce, outer leaves removed, inner leaves

  separated but kept whole (you want the cupped shape)

• Shaved Parmesan, for topping

• Lemon wedges, for serving

Upcoming Schedule

Tuesday 7/22 at 4:00pm PT

Coffee Lovers' Ice Cream (~50min)
Velvety, espresso-laced custard churned into creamy perfection and rippled with a glossy dark chocolate swirl—this ice cream is a love letter to coffee lovers. Inspired by the Italian affogato, it’s rich, indulgent, and finished with a hot shot of espresso for maximum impact. Whether served solo or affogato-style, it’s an elevated yet comforting dessert perfect for warm evenings or cozy nights in.

We’ll be using the KitchenAid® Ice Cream Bowl Attachment and KitchenAid® Fully Automatic Espresso Machine.

Chef instructor: Bonny

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

Wednesday 7/23 at 4:00pm PT

Crispy Lamb-Stuffed Pitas (~50min)
This dish blends Middle Eastern influence with weeknight practicality, rounded out by two homemade sauces that bring brightness and balance. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Fan of Lamb survey!

Thursday 7/24 at 11:00am PT

South Carolina’s Top Chefs (~50min)
Join us live from the Homemade studio for a one-of-a-kind culinary marathon featuring South Carolina’s Chef Ambassadors, streaming on YouTube in one delicious, unfiltered session.

We’re thrilled to welcome Chefs Darren Smith, Jeanne Koenigsberg, and Shuai Wang into our kitchen for an afternoon of cooking, conversation, and celebration of South Carolina’s rich culinary landscape. Enjoy Southern flavors at their finest with Chef Smith’s lacquered quail, Chef Koenigsberg’s jerk shrimp hoe cake with peach salsa, and Chef Wang’s shrimp and crispy rice grits. Each chef will showcase a signature dish featuring fresh, locally sourced ingredients from across the state.

As they cook, they’ll chat with Chef Joel about their culinary journeys, the stories behind their dishes, and what it means to represent South Carolina on the plate and beyond. Whether you’re tuning in for kitchen inspiration, chef wisdom, or a front-row seat to the flavors of the Palmetto State.

Hosted by: Joel