From Field & Garden

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make inviting, nourishing meals.

Swedish Midsommar Party

Amelia Eudailey will teach you to make the bites and delights that make a classic Swedish Midsommar party an event not to be missed.

Friday Night Dim Sum

Kick off your Memorial Day weekend right with Linda’s dim sum feast. Learn to pleat dumplings, bake BBQ buns, and more as we cook a menu that is as much fun to eat as it is to prepare!

The Parsi Café

Experience the allure of Parsi café culture with Peri Avari in this educational class featuring heady Indian spices mingled with ancient Persian cooking methods.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 Series

Stock your pantry and freezer with basic ingredients for easier menu planning. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

The Korean Pantry and Banchan

Selina Lee invites you to learn about essential Korean pantry staples and eating customs, as we make banchan, tofu stew, galbi skewers, and more.

Saturday Samosas! (Make & Take)

Get ready to roll, fold, fry, and savor with Nisha Panchal Patel as your guide! We’ll make wrappers, fillings and chutneys to eat in class, with plenty to take home for future feasts.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 Series

Spring months call for heartwarming but lighter dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes and satisfying main-course salads.

Breakfast All Day—Eggs

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé and scramble our way to egg mastery.

All About Fish and Shellfish

Frances Wilson will teach you to cook with fish and shellfish, covering the basics and beyond with recipes ranging from quick weeknight meals to special occasion splurges.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Fabulous Fermentation

Fermentation evangelist Karen Diggs shares her knowledge of lacto-fermented foods, from simple pickles to homemade hot sauce. Learn how the incredible microbial world contributes to taste and texture, preservation, and our well-being.

Greg’s Summer Izakaya

It’s pub food, Japanese-style! Chef Greg Dunmore shares a collection of summertime recipes from his restaurants, his home, and travels in Japan.