Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays) - Winter 2023 Series

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

Layer Cake

Part of the Learn to Bake (Thursdays)—Winter 2023 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.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Saturdays) - Winter 2023 Series

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

The Brain Health Kitchen with Dr. Annie Fenn

Join visiting cookbook author, physician, and chef Annie Fenn to learn about brain-friendly cooking and eating, with recipes from her widely anticipated new book, The Brain Health Kitchen.

Knife Skills

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.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays) - Winter 2023 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.

Comfort—Braises & Beans

Part of the Learn to Cook (Saturdays) - Winter 2023 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.

Basics of Fermentation

Chief fermentation evangelist Karen Diggs shares her knowledge of lacto-fermented foods, from sauerkraut to water kefir. Learn how the incredible microbial world contributes to taste, textures, preservation, and well-being.

Cozy Iranian Stew with Naz Deravian

Join celebrated food writer and instructor Naz Deravian, author of Bottom of the Pot, to cook a cozy Iranian meal just perfect to chase away the chill of winter.

Italian Valentine: Passion Red Menu

Celebrate Valentine’s day in Italian style, with another Passion Red Menu from Viola Buitoni. She’ll lead you in cooking a meal worthy of this celebration of love.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Wednesdays) - Winter 2023 Series

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

Ukrainian Kitchen: Chicken Kyiv

Anna Voloshyna will sweep your imagination away to glamorous early 1900s Kyiv with a menu of traditional Ukrainian recipes with just a touch of modern California style.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Saturdays) - Winter 2023 Series

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

The Japanese Pantry: Japanese-Style Eggs

In this online class, eggs are the superstars! Join Greg Dunmore of The Japanese Pantry as he shares several of his favorite Japanese-inspired egg recipes.

Empanadas of Argentina

Instructor Jackie Apple shares her family recipes for traditional Argentinian empanadas. Roll, fill & fold your way to a fun and casual Sunday evening supper.

Sheet Pan Dinners: Winter Edition

Join Jackie Apple as she shares tried and true recipes for getting dinner on the table quickly, with the help of her favorite cooking tool: the sheet pan.

Learn to Cook More

This 4-week course, part of our Learn to Cook category, continues to build your cooking prowess with sauce fundamentals, deep vegetable knowledge, dough making, and the art of hosting informal food gatherings

Vegetable Forward

Part of the Learn to Cook More Series

Stretch your culinary imagination while learning to create outstanding meals with a diverse selection of vegetables at the center of the plate.

Knife Skills

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.

Senegal Kitchen: Maafè

Please join Nafy Flatley to cook her celebrated version of Maafé, the spectacular Senegalese peanut stew.

Indian Sunday Brunch

Shake up your weekend routine with Meghna Agarwal, as she returns to our kitchen with an Indian twist on Sunday brunch.

Demystifying Sauces

Part of the Learn to Cook More Series

This session focuses on sauce making, from classic codified French methods to standout sauces from around the globe. You’ll blend, reduce, emulsify, and learn to balance flavors to enhance any dish on your table.

Rolling in the Dough

Part of the Learn to Cook More Series

Learn to make, roll and shape doughs so you can turn out great crusts every time. We’ll use homemade (including gluten free) and store bought doughs in a variety of recipes.

Breads of the World: Focaccia

Master Italian baker Maria Capdevielle shares dough making wisdom to create seasonal versions of this pillowy, dimpled Italian flatbread.

Catalan Grill Season

Camila Loew joins us online from her kitchen in Barcelona, where it’s Catalan grill season! (A grill is not required to cook this menu along with Camila.)

Cicchetti—Legendary Bar Food of Venice

Viola Buitoni returns to our kitchen in grand Venetian style to repeat her wildly popular Cicchetti class. We’ll make the famous bar snacks of Venice, along with the floating city’s most fashionable drink, The Hugo Spritz.

Feasting with Friends

Part of the Learn to Cook More Series

It’s the Learn to Cook More series finale, and we’re throwing a casual get-together! Learn to plan and host your own informal food gatherings. We’ll cook a feast created by you and your classmates.

Learn to Cook (Wednesdays) - Spring 2023

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!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

Learn to Cook (Thursdays) - Spring 2023

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!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

From Field & Garden

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

From Field & Garden

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Learn to Bake (Saturdays)—Spring 2023

Learn the basics of baking with chef Sasha Crehan and our co-founder Jen Nurse in this four session course. We’ll cover the ingredients and skills to transform your home baking.

Dough: Cookies and Crusts

Part of the Learn to Bake (Saturdays)—Spring 2023 Series

Melted, chilled, creamed, browned—learn the function of butter and other fats in baking. We’ll make a dazzling array of cookies and practice the skills you need to create superb pie and tart crusts.

From the Sea

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

From the Sea

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake (Saturdays)—Spring 2023 Series

Learn to make silky-smooth pastry cream, melt-in-your-mouth chocolate ganache and superlative tangy-sweet lemon curd, and use them in a luscious array of pies and tarts.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake (Saturdays)—Spring 2023 Series

Though absent from most ingredient lists, air is a key component of successful baking. We’ll show you how to capture and use it to make ethereal meringue, crisp pâte à choux, and sky high soufflés.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Layer Cake

Part of the Learn to Bake (Saturdays)—Spring 2023 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.

Breakfast All Day—Eggs

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Breakfast All Day—Eggs

Part of the Learn to Cook (Thursdays) - Spring 2023 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.