Sunday, August 11th, 2:00PM Eastern

Sunday, August 18th, 2:00PM Eastern 

Zucchini Baking Day! - Zucchini! We slice it, dice it, fry it, bake it and try to disguise it when kids are joining us for dinner. But for many of us, zucchini is never quite as good as when we use it in our baking. And that's a bit odd, too, because zucchini virtually disappears when we use it in cakes and quick bread, like we'll do in this class. Get ready to bake what Ken's wife, Bev, calls the absolute best chocolate cake in the world - moist, decadent, coated with a thick chocolate ganache glaze and studded with chopped walnuts. It's been a family favorite for years. We'll also bake up Ken's best variation of zucchini bread. Like many of his favorite recipes, he uses a measure of whole wheat flour, along with lots of chopped nuts and chocolate chips. Thanks to the zucchini, both of these recipes keep beautifully for days. You, your friends, neighbors and late summer visitors will love 'em.

Two Tomato Tarts -  For a couple of months every summer we get to fall in love all over again with tomatoes - real, ripe, juicy tomatoes that grew somewhere a few feet...or perhaps a few miles...from our back door. As bakers, we're not about to let this love affair pass without giving tomatoes their due. So for this class we're ordering up a couple of tasty fresh tomato tarts. Built on our flaky pastry dough, the first of these lovelies is tomato rice tart, a savory rice pudding-style base with thick layers of sliced tomatoes and cheeses on top. Our other - which you can glimpse here - has carefully arranged sliced cherry tomatoes propped up in a generous sauce of sun-dried tomato pesto and Dijon. And it tastes every bit as good as it looks. If you love tomatoes as much as we do, you won't want to miss this class and these new recipes.