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Baked Pasta e Fagioli - Pork Tenderloin with Roasted Grapes - Warm Farro Salad with Roasted Vegetables - Chocolate Hazelnut Macaroons
What you will learn
For over 126 years, Good Housekeeping magazine—creators of the iconic “Good Housekeeping Seal”—has helped families across the country eat and live healthier, happier lives.
To ensure that every recipe they print works in any oven, with any brand of ingredient, no matter what, Good Housekeeping maintains laboratories to test recipes and products at their Good Housekeeping Research Institute. It is here that they prepare over 17,000 pounds of food yearly and work to keep their famous “Good Housekeeping Triple-Test Promise.”
First, the editors ensure the recipe is delicious, family-friendly, healthy, and easy to make. After this, the recipe is fine-tuned for flavor and ease of preparation. Then, another team member follows the recipe but varies the brands of ingredients and kinds of equipment, including stoves and ovens. Finally, a third member repeats the whole process with yet another set of equipment and alternative ingredients. No wonder their recipes are considered by many to be the best available!
Today, we’re excited to announce Sur La Table’s first partnership with the legendary publisher. For this once-in-a-lifetime opportunity, we’ll start with a tour of a Good Housekeeping Research Institute test kitchen to see exactly how the triple-test works. Then we’ll return to our kitchen for a class led by Good Housekeeping’s Food Director, Susan Westmoreland, focusing on easy and amazing recipes that are perfect for family dinners or entertaining.
Susan will walk students through a menu of Italian favorites, including:
Baked Pasta e Fagioli
Pork Tenderloin with Roasted Grapes
Warm Farro Salad with Roasted Vegetables
Chocolate Hazelnut Macaroons
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