The Paleo Kitchen - French Menu

Tom Herndon is back with an all new Paleo menu. Learn how pleasurable it can be to eat foods free of grains, dairy and refined sugar in this hands-on, French-themed class.

Comfort - Braises & Beans

Part of the Learn to Cook - Fall 2019 Series

Fall months call for heartwarming dishes perfect for cozying up to the new season. Learn to make comforting braises, hearty bean dishes and satisfying main-course salads.

WHEN PIES FLY: Puff Pastry with author Cathy Barrow

It’s a puff pastry party, book included! Cathy Barrow, author of WHEN PIES FLY, will teach you to bake up fabulous pastries from her new book. So many techniques, so many tips, so much fun!

Quick & Easy Weeknight Meals: Italy

Need help getting dinner on the table this Fall? Home cook, mom and instructor Jackie Apple returns with a menu of Italian-inspired dishes, streamlined for achievable weeknight cooking.

Preserving the Season: Autumn

Instructor Kathryn Phelan shares the art and science of preserving the fleeting edible treasures of Autumn - we’ll make jam, fruit butter, pickles and pesto, great for gifting or to stock your own pantry!

Breakfast All Day - Eggs

Part of the Learn to Cook - Fall 2019 Series

Learning to cook with the incredibly versatile egg will lead you to countless delicious meal ideas. Join us as we poach, fry, boil, bake and scramble our way to egg mastery.

Knife Skills Level 1

Co-founder Jen Nurse will teach you to use, choose, and care for kitchen knives. We’ll practice assorted cutting techniques essential to faster, more enjoyable home cooking.

Learn to Cook II - Fall 2019

In this four-week course, a continuation of our Learn to Cook series, build your kitchen confidence as you work with hand-formed pastas, fish and shellfish, homemade condiments and crackers, and more! And did we mention the dinner party?

Pasta by Hand

Part of the Learn to Cook II - Fall 2019 Series

This segment of Learn to Cook II focuses on pasta - from hand cut farfalle (butterflies/bowties) to filled, folded tortellini, you will learn firsthand how simple and satisfying it is to make pasta at home.

Day of the Dead

Chef Agustín Gaytan shares his knowledge & recipes for a Day of the Dead feast. With a menu inspired by his upbringing and wide-ranging travels in Mexico, we will mark this celebratory day of remembrance.

Cookbook Writing with Dianne Jacob

Dianne Jacob, writing coach and award-winning author, will share insights into cookbook concept development, recipe writing, and how to craft a proposal to get you published.

Advanced Fish & Shellfish

Part of the Learn to Cook II - Fall 2019 Series

This class takes a deep dive into advanced seafood preparations, as we work with squid, various shellfish, and whole fish in a diverse array of recipes

One Roast Pork, Five More Meals

In this celebration of leftovers, Chef Frances will teach you how to make one meal into many. You’ll start by roasting a pork shoulder and end up with a week’s worth of meals.

Italy by Ingredient: Truffles and Mushrooms

Viola Buitoni takes Italy by Ingredient for a holiday spin with extravagant, earthy truffles & mushrooms: Porcini, Trumpets, Chanterelles, & more. Learn to deploy these beauties to full advantage in this celebratory class.

Cooking in Iran with Najmieh Batmanglij

Najmieh Batmanglij, hailed as “The Grande Dame of Iranian Cooking”, will lead this class featuring recipes from her books, including her newest masterwork: Cooking in Iran: Regional Recipes and Kitchen Secrets.

Condiments, Crackers, Spreads & Breads

Part of the Learn to Cook II - Fall 2019 Series

Add nuance to everyday menus with homemade condiments and spreads. Learn to make quick pickles, spice blends, preserved lemons and more, along with simple handmade crackers and breads.

Food & Wine Pairing Made Easy - Holiday Edition

The wrong combination of food and wine can literally leave a bad taste in your mouth. Let Jill Silverman Hough, author of 100 Perfect Pairings, teach you to pair different wine varietals with their ideal food friends.

Everyday Clean Eating

Jackie Apple will show you how to include anti-inflammatory, antioxidant-rich whole foods full of nutrients and great flavor in achievable, varied weeknight menus.

The Japanese Pantry: Turkey the Japanese Way

Want to shake up your Thanksgiving routine? Greg Dunmore will teach techniques and recipes for turkey and accompanying dishes to enliven your holiday table.

All About Dinner with Molly Stevens

Cookbook author and celebrated cooking instructor Molly Stevens will teach you to make suppers, small plates and savory snacks from her new book, All About Dinner: Simple Meals, Expert Advice.

Art of the Dinner Party

Part of the Learn to Cook II - Fall 2019 Series

It’s the Learn to Cook II series finale, and we're throwing a party! You will learn to plan and host your own gatherings, as we cook a menu created by you and your classmates.