Vegetable Technique

Part of the Learn to Cook More: Vegetable Forward Series

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

Learn to Cook More: Vegetable Forward

This 4-week course continues to build your cooking prowess with vivacious vegetable recipes, soup and salad standouts, dough making, and the art of hosting informal food gatherings.

From the Sea

Part of the Learn to Cook (Wednesdays)—Winter 2026 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)—Winter 2026 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.

Soups and Salads

Part of the Learn to Cook More: Vegetable Forward Series

This session focuses on soups and salads, in all their splendid diversity! We’ll share ravishing recipes, and you’ll also learn to improvise your own, incorporating flavors from around the globe.

From Field & Garden

Part of the Learn to Cook (Wednesdays)—Winter 2026 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 healthy, inviting, nourishing meals.

From Field & Garden

Part of the Learn to Cook (Thursdays)—Winter 2026 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 healthy, inviting, nourishing meals.

Rolling in the Dough

Part of the Learn to Cook More: Vegetable Forward Series

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

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays)—Winter 2026 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.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays)—Winter 2026 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.

Feasting with Friends

Part of the Learn to Cook More: Vegetable Forward 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.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays)—Winter 2026 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 (Thursdays)—Winter 2026 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—All About Eggs

Part of the Learn to Cook (Wednesdays)—Winter 2026 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.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Thursdays)—Winter 2026 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.