Part of the Learn to Bake (Tuesdays)—Winter 2025 Series
What better finale for our Learn to Bake series than a good old-fashioned layer cake? Learn to mix, bake, fill, and frost for all of life’s special occasions.
Join Anna Voloshyna, chef and author of BUDMO!: Recipes from a Ukrainian Kitchen to make Medovyk (Ukrainian Honey Cake). This spectacular dessert will wow you and those who are lucky enough to share it with you!
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.
Celebrate Valentine’s day the Italian way, with Viola’s Passion Red Menu. We’ll cook up a meal worthy of this celebration of love. (Singletons welcome, btw!)
Excellent homemade gluten free sourdough bread baking is within your reach! Instructor Camila Loew will guide you through every step of the process she uses to make bread in her own kitchen.
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.
Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.
Part of the Learn to Cook (Thursdays)—Winter 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 expertise.
Linda Tay Esposito leads a rollicking crab fest featuring chili crab, black pepper crab and a golden crab surprise, all showcasing fresh, local Dungeness crab!
Part of the Learn to Cook (Saturdays)—Winter 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 expertise.
Join Rosemary Mark to make homemade artisan breads using the yeast water method—no commercial yeast, no sourdough starter...no fuss!
Boost your baking prowess with instructor Jeremy Jarman in this 4-session course, the more advanced sequel to our Learn to Bake series.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Further your understanding of the role that butter and other fats play in classic doughs by making puff pastry and brioche from scratch.
Instructor Jackie Apple shares her family recipes for traditional Argentinian empanadas. Roll, fill & fold your way to a fun and casual Friday night supper.
Bread expert Michael Kalanty shares the fundamental knowledge and skills you need to make flaky, buttery classic croissants at home.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Time-honored classics like crème brûlée, crémeux and Napoleons feature in this class all about luxurious creamy desserts.
Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!
Part of the Learn to Cook—Spring 2025 Series
Transform your home cooking in our Learn to Cook series: we’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.
What’s for dinner? Learn to answer this question with ease, with strategies for stocking your pantry and freezer, make-ahead cooking, and fun weekend projects that yield great low-stress meals all week long.
Part of the Learn to Cook More: Self-Sufficiency—Spring 2025 Series
Learn how to stock your kitchen with store-bought items to up your everyday cooking game with minimal effort.
Join Barcelona-based teacher Camila Loew for an exploration of top-quality tinned fish and how to use it to make sublime snacks and meals.
Chase away the chill with donabe cooking! Chef Greg Dunmore shares recipes and techniques for soul-satisfying meals cooked & shared around a communal table.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Chef Jeremy leads a macarons master class, featuring an array of baking techniques and examining the role of air in these delicate delights.
Part of the Learn to Cook—Spring 2025 Series
Learn to select seafood and prepare it using a variety of techniques. We will also practice grain and vegetable cookery skills, with plenty of inspiration and recipes to expand your repertoire.
If you’re looking for a great date night idea, look no further! Cooking Clare’s March menu together as the first day of spring approaches is a great way to relax, learn & enjoy a spectacular meal. (Singletons welcome, btw.)
Celebrate Pi Day the right way! Dough expert Michael Kalanty will share his techniques and recipes for making truly superb pizza at home.
Part of the Learn to Cook More: Self-Sufficiency—Spring 2025 Series
Set yourself up for success by cooking a big batch of something on one day and transforming the leftovers into several creative meals throughout the week.
Step aside, plain old potatoes, corned beef and cabbage! Celebrate St. Patrick’s Day in style with Frances’ modern lunch menu from her native Ireland. With beer pairings, naturally.
Writing a cookbook proposal isn’t easy. Many aspiring authors are overwhelmed by the prospect, and their cherished projects stall. Dianne Jacob, writing coach and award-winning author, will help you jumpstart your proposal with this online 3-session workshop.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Practice new cake making skills as we mix, bake, fill and roll a light and luscious Vanilla Sponge Cake Roulade to celebrate our Learn to Bake More finale!
Part of the Learn to Cook—Spring 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.
Karen Diggs will expand your wok horizons beyond the stir-fry as you learn to steam, smoke, fry and braise in this multi-purpose cooking vessel.
Cook along with Jackie Apple, as she shares simple but special recipes and make-ahead strategies that will help you to entertain friends at home with ease!
Part of the Learn to Cook More: Self-Sufficiency—Spring 2025 Series
Become a more empowered eater by batch cooking, harnessing the power of your freezer, and learning to make quick dishes that serve one or two, with or without the use of a recipe.
Viola presents an Italian classic. Two dishes that stand proudly on their own, saffron risotto and braised veal shanks, unite to become an indelible icon of Milan’s cuisine: Ossobuco alla milanese.
Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.
Cook through a menu of Korean classics by way of Hawaii, with Beth Lee as your guide, in this lighthearted and delicious new class.
Part of the Learn to Cook More: Self-Sufficiency—Spring 2025 Series
Stuck in a rut? A cooking project can help! We’ll concoct our own condiments, make portable meals with multi-purpose doughs, and celebrate it all with a convivial fork supper.
Learn to make naturally leavened sourdough breads! Deirdre Davis shows us how to achieve fantastic crust and true depth of flavor in this hands-on class.
Part of the Learn to Cook—Spring 2025 Series
Stock your pantry and freezer with basic ingredients for easier menu planning. We’ll show you how a simple chicken and pantry staples can produce enticing meals all week long.
Part of the Learn to Cook—Spring 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.
Part of the Learn to Cook—Spring 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.