Savory Cooking with Fruit
Cooking fruit alongside savory dishes creates sophisticated, well-balanced, delicious meals.
About this Class
We eat fruit out of hand, bake them into pies, and even toss them into salads. But have you ever cooked them as part of a savory dish?
In this course, we’ll look at different fruits and how cooking them transforms their flavor and texture into complex sauces and complements for a variety of proteins —from meat to poultry to fish. Incorporating fruit into savory dishes will open up a whole new world of combinations.
Meet Your Instructors
Ashley Moore
Food Stylist
Ashley is an on-screen test cook for Cook’s Country, a food stylist for America’s Test Kitchen, and an instructor for ATK Classes. Prior to food styling, she developed recipes as a senior editor for Cook’s Country magazine as well as for the books division of America’s Test Kitchen. She holds an AOS degree from Johnson & Wales University and a BFA in acting from the California Institute of the Arts. Before coming to America’s Test Kitchen, Ashley lived in New York for several years—she spent some of that time working at the Food Network with Emeril Lagasse and Bobby Flay and also worked in specialty food sales and catering.
Lessons
Class Progress
1Getting Started: Cooking with Fruit
2Chutney, Relish, and Salsa
3Fruits of Your Labor: 5 Satisfying Dishes
Ask ATK
Have a Question?
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