PCC ONLINE CLASSES

Hone your culinary chops.

Until we’re able to meet again in our classrooms, we’ll be holding cooking classes online through Zoom. Seasoned home chefs and newfound food lovers alike will leave our classes with more than recipes. Take a peek inside our instructors’ home kitchens and experience cultures through the tastes and stories of their cuisines and discover a world of techniques to add to your repertoire.

We’ll send you the recipes ahead of time so you can review the steps and prepare questions to ask the instructor. Afterward, we’ll share a recorded version of the class for you to reference any time you want!

See what’s cooking in our virtual classroom.

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2-Day Sourdough Workshop

Lisa Crawford

Demo, Vegetarian

Indulge in two days of sourdough celebration with longtime baker Lisa. She’ll cover everything you need to know for sourdough success — from caring for your starter to stretching, shaping and baking your final loaf. Lisa will begin with starters on Day 1, then show you how to mix and fold the bread dough for overnight fermentation. On Day 2, she'll cover the secrets to scoring and baking, and show you what to look for in the finished product.

A Taste of Cuba

Tiago Freitas

Cook-Along

Name a tastier sandwich than the Cubano — we'll wait! Tiago will break down this immensely satisfying sandwich as he shares the secrets to getting robust flavors through marinating and roasting pork loin, and building the sandwich with pickles, cheese and mustard. Then, he’ll teach you the proper way to prep and fry plantains to complete this perfect pairing.

After-School Cooking Club: Latin America

Ami Karnosh, M.S., C.N.

Ages 8 to 15, Cook-Along

Junior chefs will cook along with Ami as they whip up a delicious Latin American meal each week. They’ll bake, chop, stir and season their way through a range of delicious dishes while practicing fundamental cooking techniques and honing their kitchen skills.

Amazing Bundt Cakes

Marianna Stepniewski

Demo, Vegetarian

Bundt cakes wow without a lot of fuss — it’s mastering the bake that can be tricky. See how a pastry chef does it as Marianna breaks down the bundt, from picking and preparing pans to achieving the proper texture and determining doneness. She’ll demonstrate two delightful takes: Powdered Doughnut Bundt Cake with Raspberry Ripple, and Mini Chocolate-Cherry Bundts with Cherry Glaze.

Bagel Bakeshop

Nancy Leson

Demo, Vegetarian

It’s easier than you think to bake your own bagels at home! Join Nancy as she breaks down the process for creating plain, whole wheat and cinnamon raisin bagels with different toppings. She’ll make the dough, then demonstrate how to shape, boil and bake. The best bagels will always be the ones you make yourself!

Baking with Local Flours

Lisa Crawford

Demo, Vegetarian

Join longtime baker Lisa for an introduction to some of her favorite local flours. She'll walk you through flour attributes, from types of wheat to extraction levels, protein and ash content. Using Edison All-Purpose Flour from Skagit County’s own Cairnspring Mills, she’ll bake up Cheesy Drop Biscuits and Buttermilk Currant Scones. Explore different formulas and techniques for creating mouthwatering baked goods, and learn how flour can play a major role in the final product.

Brazilian Bites

Tiago Freitas

Cook-Along, Gluten-Free, Vegetarian

Tiago cherishes his childhood years in Brazil for many reasons, but especially for the food. In this class, you’ll cook along with Tiago to make two iconic Brazilian finger foods. First up is Pão de Queijo (Brazilian cheese bread) paired with Cilantro Aioli. Known for its crunchy exterior and soft, chewy middle, this naturally gluten-free bread is made with cassava flour. For a sweet finish, you’ll prepare Brigadeiro — rich and velvety chocolate truffles topped with sprinkles hailing from Rio de Janeiro.

Cast-Iron Cooking

Tiago Freitas

Demo

Cast-iron cookware has been a mainstay in kitchens for hundreds of years, and for good reason! After mastering a few simple tricks for using and maintaining your cast iron, you’ll be set for a lifetime of incredible meals. Discover iron’s versatility for all kinds of dishes — even baked goods — as Tiago prepares Skillet Chicken with Tarragon Cream Sauce, and Mixed Berry Cobbler with Homemade Whipped Cream. A properly cared for, well-seasoned, cast-iron pan will yield wonderful meals for generations.

Chicago Deep-Dish Pizza

Jennifer Reyes

Demo

Chicago takes the phrase “pizza pie” very literally, baking their pizzas in a deep pan to achieve a high crust that can hold plenty of cheese and sauce. Jen will take you on a trip to the Windy City as she shares the secrets to her hometown’s signature pie. Learn to mix the hearty dough and discover how to reverse construct Pizza Pie with Mozzarella and Sausage. Round out the meal with a pizzeria-style Caesar salad featuring homemade crusty croutons.

Chicken and Dumplings

Jennifer Reyes

Demo

One of the most satisfying one-pot meals, chicken and dumplings can take the chill out of any wintry night. With a few tips and tricks, Jen will show you how to master each element of this cozy dish, from the hearty soup — chock-full of vegetables and roasted chicken — to the fluffy buttermilk dumplings.

Coastal Brazilian Cuisine

Tiago Freitas

Cook-Along, Gluten-Free

Explore the diversity of Brazilian cuisine with a trip to the coast. Cook along with Tiago to make an iconic seafood stew paired with fluffy rice. You’ll practice your knife skills, build a sofrito soup base and brush up on stewing seafood as you prepare Moqueca Baiana (Brazilian shrimp and coconut stew). Traditionally cooked in a clay pot, this soup brings together Portuguese and African influences, using coconut milk and dende — a thick palm oil that gives the stew its signature taste and color. Tiago will also guide you in cooking Brazilian rice, the ideal side for Moqueca.

Cook Along with Me: Breakfast!

Ami Karnosh, M.S., C.N.

Ages 4 to 7, Cook-Along, Kid + Adult, Vegetarian

What's for breakfast today? Delight your family in a scratch-made morning with freshly baked Blueberry Muffins, customizable Granola and more. You’ll work alongside your little chef as they practice their measuring and mixing skills to stir together Granola and Yogurt Parfaits. They’ll be proud to contribute to a homemade breakfast the whole family can enjoy!

Cooking with Ricotta

Jennifer Reyes

Demo

Embrace the magic of ricotta to turn dinner into a one-bowl meal! Jen will share her secret for making quick and easy weeknight dishes that would feel right at home in your favorite restaurant. Using unique sauce techniques and plenty of vegetables, she’ll prepare Herby Ricotta Dumplings with Reduced Chicken Stock and Spring Vegetables; and Rigatoni with Ricotta, Sausage and Broccoli.

Crêpes and Galettes of Brittany

Emma Le Dû

Demo

Emma will take you on a virtual journey to Brittany, where there’s a crêperie on every corner. Join this born-and-raised Breton as she makes two iconic French treats — sweet crêpes and savory buckwheat galettes. She’ll show you the traditional crepe-maker method then demo how to whip up these delights on your own stovetop, as she prepares Asparagus, Cream and Bacon Galettes; and Apple and Salted Caramel Flambé Crepes.

Cupcake Academy: Springtime Treats

Cam Zarcone

Ages 10 to 15, Cook-Along, Vegetarian

Celebrate spring with a day of culinary creativity! Kids will have fun bringing ingredients to life in the kitchen as they practice their decorating skills to transform vanilla cupcakes into birds’ nests and fluffy baby lambs. Cam will guide young bakers step by step as they use frosting and modeling chocolate to complete their springtime creations.

Custard-Filled Doughnuts

Marianna Stepniewski

Demo, Vegetarian

What makes a doughnut even better? When it’s freshly fried and filled with custard! Pastry chef Marianna will make one of the most decadent doughnuts: custard-filled brioche. To start, you’ll learn the methods for mixing and proofing an enriched dough. Then, Marianna will craft a Vanilla Bean Custard and Strawberry Jam before showing you how to form, fill and fry your doughnuts. You’ll leave class a doughnut pro!

Date Night at Home: Be My Valentine

Tiago Freitas

Demo

Treat your love to a special Valentine’s evening that will rival any restaurant rendezvous! Tiago has dreamed up an elegant dinner menu that’s not only delectable, but doable at home. He’ll take you through the technique for searing rosemary and thyme lamb chops, pairing them with a frisée salad. For dessert, Tiago will show you how to master a classic — Vanilla Bean Crème Brûlée. With wines to complement the feast, it’ll be a date night to remember!

Desserts of Brittany: Kouign Amann

Emma Le Dû

Demo, Vegetarian

Take a culinary adventure to the coast of France and learn the secrets to crafting croissant-like Kouign Amann. Our resident Breton, Emma, will demonstrate how to make and prep the dough and take you through the steps of laminating this caramelized butter pastry via two varieties: Pistachio Cream and Frangipane. Learn how to shape, proof and bake for best results. Comme c'est bon!

Detroit-style Pizza

Marianna Stepniewski

Demo, Vegetarian

New York is known for its thin, crispy slices. Chicago is known for its deep-dish pies. But what about Detroit? Marianna will show you the trick to the lesser-known pizza perfection that is Detroit-style: a soft, pillowy dough and uniquely rectangular shape. She’ll prepare classic Red-Top Pizza, featuring three cheeses, and share the secrets to achieving the crispy, cheesy corners that make this pizza so addictive.

Dim Sum at Home

Hsiao-Ching Chou

Demo, Vegan

Dim sum isn’t just for dine in! Learn to make your own dim sum at home with help from Hsiao-Ching, author of “Vegetarian Chinese Soul Food.” She’ll show you how to craft Crystal Dumplings, from rolling out the translucent starch dough and mixing the squash filling, to folding the wrappers and steaming the dumplings. Hsiao-Ching will also prepare Sticky Rice in Lotus Leaf and cover stir-frying fundamentals as she makes Gai Lan (Chinese broccoli) with Oyster Mushrooms.

Food and Mood

Michelle Babb, M.S., R.D., C.D.

Cook-Along, Gluten-Free, Vegan

The dark and rainy winter months can take a toll on the psyche. The good news is that what we eat can have a powerful effect on mood and energy! Michelle will discuss the gut-brain connection and how your microbiome influences emotions and behavior. Find out which foods can help address depression, restore vitality and reestablish balance in the body. In this cook-along class, you'll savor Lentil Bolognese over Baked Yams and Lettuce-less Salad with Creamy Cilantro-Lime Dressing.

French Classics

Tiago Freitas

Demo

Tiago has dreamed up an elegant French dinner, guaranteed to transport you to Paris. Learn how to prepare Bistro-style Steak with a Red Wine Pan Sauce and a complementary side — Lemon and Parsley Pommes Frites. For dessert, Tiago will craft a decadent Vanilla Bean Pot de Crème. Pair your meal with the perfect French wines and be ready to impress your sweetheart for any date night occasion. C’est bon!

German Spätzle

Matt Bumpas

Demo

Learn to make a German favorite and ramp up your comfort food repertoire! An avid fan of German cooking, Matt will show you how to craft traditional spätzle and a cheese sauce dish known as Käsespätzle (spätzle and cheese). To accompany the spätzle, he’ll also share the secrets to a hot bacon salad dressing that’s ideal for endive and other bitter greens.

Gluten- and Grain-free Pasta Night

Caroline Wright

Demo, Gluten-Free, Vegan

Join cookbook author and pasta lover Caroline for a primer on handmade pasta — no gluten or grains required! She’ll demonstrate how to make Fresh Chickpea Pasta, accompanied by a simple Crushed Tomato and Basil Sauce. Along the way, she’ll share strategies for family-friendly, grain-free pasta dishes that can be achieved on a busy weeknight.

Gluten-free Sourdough Pancakes and Fritters

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Join Birgitte as she walks through the key steps for creating and maintaining a sourdough starter using gluten-free flour! Learn how to feed your starter and adjust time and temperature to keep it healthy. Get inspiration to make the most of your new dough with step-by-step guidance preparing Gluten-free Sourdough Pancakes and Vegetable Fritters.

Gluten-free, Dairy-free Pizza Party

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

For those avoiding gluten and dairy, satisfying that pizza craving can be a challenge. Join Birgitte for a pizza party suited for special diets! She'll share solutions for crafting soft-but-crispy Gluten-free Pizza Crust that rivals traditional takes. To complete the pie, she’ll cover the fermentation process for making your own Dairy-free Nut Mozzarella.

Greek Pita from Scratch

Marianna Stepniewski

Cook-Along, Vegetarian

Make any night pita night! Marianna will share a contemporary take on the versatile flatbread, pairing it with three flavorful spreads. She’ll guide you in making your own Greek Pita Bread using a tried-and-true technique for achieving the signature puff and pocket. Top things off by whipping up two winning spreads: Caramelized Fennel Skordalia, and Carrot and Caraway Hummus.

Homemade Bread: The Gift that Keeps on Giving

Nancy Leson

Demo, Vegetarian

What’s better than slicing into a homemade loaf of sandwich bread? Joining a brigade of Northwest bread makers who distribute their fresh-baked loaves to local food pantries. Nancy will prepare a recipe for Honey Oat Sandwich Bread that's both delicious and nutritious. In addition, she'll share bread-baking tips plus info on how you, too, can get involved with the Community Loaves project — a fast-growing nonprofit supporting food-insecure neighbors and our local grain economy. First-time bakers welcome!

Hong Kong Clay Pot Rice

Elaine Sher

Cook-Along, Gluten-Free

Bo Jai Fan (clay pot rice) is the ultimate street food in Hong Kong. This delicious one-pot wonder is traditionally served in a personal-size clay pot and topped with marinated meat that’s cooked directly over the rice. Elaine will share a twist on the dish with a family-style version that can be cooked in a large pot or Dutch oven. Start by learning to make one of the most popular flavors — Steamed Pork Clay Pot Rice, with soft-cooked eggs. Then, complete the meal with another classic Cantonese favorite: Chinese Broccoli with Oyster Sauce.

Hong Kong-style French Toast

Elaine Sher

Demo, Vegetarian

Known for their eclectic, affordable menus that range from classic Cantonese to modern Western cuisines, Hong Kong cafés represent the unique culinary culture of the city. Elaine will show you how to make one of their most popular breakfast dishes — Hong Kong French Toast. Not your typical Western French toast, this delectable treat is made of bread filled with Kaya (Coconut Jam), which Elaine will make from scratch. The toast is then dipped in a special egg mixture, pan-fried until brown, and served with butter and golden syrup. Who says breakfast can’t also be dessert?

Indian Favorites: Malai Kofta

Shama Joshi

Cook-Along, Gluten-Free, Vegetarian

Kofta, fried dumplings made from potatoes and variety of other ingredients, are a popular North Indian dish — and one that Shama adores. Join her for a cook-along to prepare Malai Kofta, a vegetarian take made with paneer cheese. You’ll learn to create authentic Indian flavors in your own kitchen, as you mix, form and fry the dumplings. To complete the meal, you’ll whip up a rich, creamy tomato sauce and Jeera Rice (rice pilaf with cumin).

Indian Street Food: Aloo Tikki Chaat

Shama Joshi

Cook-Along, Gluten-Free, Vegetarian

Join Shama for a trip to India without leaving your kitchen! Cook along as you explore authentic street food flavors and make Aloo Tikki Chaat. These fried mashed potato croquettes are served hot alongside sweet, tangy and spicy chutneys. You’ll learn to master the ideal texture for the croquettes and make from scratch all three toppings: Sweet Date-Tamarind Chutney, Spicy Mint-Cilantro Chutney, and Spiced Yogurt.

Instant Pot Basics

Rachel Duboff

Demo

An Instant Pot can make weeknight meals a snap once you understand how it works! Rachel will bring you up to speed on this time-saving device. She’ll cover basic functions and settings, then put them to the test with a hearty dinner. Learn the methods for cooking proteins in an Instant Pot, along with an adaptable side dish, as Rachel makes Roast and Mushroom Rice Pilaf.

Intro to Persian Cooking

Omid Roustaei

Demo, Vegetarian

Dig into the rich and aromatic flavors of Iran’s cuisine with expert guidance from Omid. Born-and-raised in Tehran, he will introduce you to the key elements of Persian cooking and share stories as he prepares Aash Gholvat (potato and fresh herb egg drop soup with mint sauce), an ideal dish for wintry weather. He’ll discuss the fundamental role herbs play in Persian cooking and finish with a dessert of Ferni (silky rice flour pudding with cardamom and rosewater).

Italian Winter Dinner

Paola Albanesi

Cook-Along, Gluten-Free

Savor winter the Italian way as Paola walks you through an elegant dinner menu highlighting the season’s citrus stars. Add a fresh touch to a classic chicken dinner as you cook along to prepare Pollo Arrosto con Cipolle Rosse e Limone (oven-roasted chicken with red onions, lemon, rosemary and sumac). Learn to butterfly and dry brine a chicken, then bake it to tender perfection. To complete the meal, you’ll make Finocchi Gratinati all'Arancia (fennel braised with orange). Italian wine pairings complete this warming wintry repast.

Kids Bake Pop Tarts

Lisa Crawford

Ages 8 to 15, Cook-Along, Vegetarian

Get your budding bakers ready — it's pop tart time! Kids will bake along with Lisa as she takes them through the steps to make these popular goodies from scratch. They’ll learn to make a sturdy pastry dough, cinnamon filling, and frosted and drizzled glazes for the final, sweet touch to complete their Jammy Pop Tarts and Brown Sugar Cinnamon Pop Tarts.

Kids Bake: V is for Valentine

Ami Karnosh, M.S., C.N.

Ages 4 to 7, Cook-Along, Gluten-Free, Kid + Adult, Vegan

Let’s celebrate Valentine’s Day with sweet treats! You and your little one will cook along with Ami to prepare Secret Ingredient Chocolate Chip Muffins and No-Bake Rocky Road Bars with marshmallows, chocolate and crispy rice. Kids will have a chance to get creative — adding chocolate and dried fruit to make these treats their own. Whether crafted as gifts for loved ones or just enjoyed by the cooks themselves, these goodies are sure to be a festive hit.

Kids Cook: High Tea

Erica Weisman

Ages 8 to 12, Cook-Along, Vegetarian

Break out your fancy hats and join us for a high tea baking adventure! Young chefs will cook along with Erica to prepare an elegant breakfast spread. They’ll practice working with butter and flour to create tender, flaky Honey-Cream Scones with a lusciously smooth Lemon Curd. Your budding baker will serve up a platter to round out an afternoon tea party any day of the week!

Kids Cook: Winter Wonderland

Erica Weisman

Ages 4 to 7, Cook-Along, Kid + Adult

Get ready to play with your food. We’ll take the magic of a snowy scene and use it as inspiration to create a delicious tableau on our plates. To paint our edible winter wonderland, we’ll cook up and arrange Snowy Mashed Potato Hills, Chicken Strip Mountains, Roasted Broccoli Trees, and Parmesan Snowflakes. Make sure to snap a picture before it’s gone!

Kids’ Pie-Making Workshop

Erica Weisman

Ages 10 to 15, Cook-Along, Vegetarian

Have your future baker roll up their sleeves and get ready to bake some pie! Kids will join Erica to craft perfect pies from start to finish. They’ll learn to make classic buttery pie crust from scratch, prepare fillings, and form and bake off their creations. Both the sweet and savory sides of pie will be explored as kids put together hand pies filled with potatoes, peas and cheese, and Caramel Apple Hand Pies topped with DIY whipped cream for dessert!

Kitchen Chemistry: Leavening Lab

Cam Zarcone

Ages 10 to 15, Cook-Along, Vegetarian

Young bakers will join Cam for an exploration of kitchen chemistry! They’ll learn all about leaveners — baking powder, baking soda and yeast — while preparing fluffy Parmesan-Herb Angel Biscuits. Kids will get to roll out and shape their own biscuits and practice proper measurement techniques. They’ll even find out how Soda Bread got its name as they prepare mini versions of this breakfast classic.

Kitchen Chemistry: Pretzel Lab

Cam Zarcone

Ages 8 to 15, Cook-Along, Vegetarian

Transform a single pretzel dough into two types of pretzels using different cooking methods! Kids will bake along with Cam to make Soft-baked Pretzels and Pretzel Bites, both paired with Honey-Mustard Dipping Sauce. As they mix up their concoctions, they’ll explore the role yeast plays in baking, learn about the pH scale, and discover how a little kitchen chemistry can change the way a dough turns out.

Ligurian Spring

Paola Albanesi

Cook-Along, Vegetarian

Paola brings us a delightful spring menu inspired by the Italian region of Liguria, a stretch of fertile land between the sea and the mountains. She'll show you how to make Pasta Matta, a flour and olive oil dough similar to phyllo, that she’ll use to prepare two savory springtime pies. The fresh-made dough will form the crust for Torta Pasqualina — a savory pie filled with ricotta and herbs that’s traditionally served on Easter Monday. Then, learn to prepare Focaccia di Recco, a paper-thin flatbread stuffed with cheese.

Lime and Coconut

Rachel Duboff

Demo, Gluten-Free

Complement the flavor of coconut with tart limes and soak up all the health benefits this nut and fruit combo has to offer. Rachel will craft a bright meal of Basil Coconut Chicken Meatballs with Lime Dipping Sauce; Coconut Lime Basmati Rice; and a special treat of Coconut Lime Bites — an excellent snack or quick sweet. Use these recipes to transport yourself to a tropical island any night of the week!

Lunch in Turin

Paola Albanesi

Demo, Gluten-Free

Join Paola for a taste of Turin, Italy — the capital of Piedmont, also called “Little Paris.” Bordered by the Italian Alps and nestled among hills and rivers, this region is known for simple, elegant cooking that makes full use of seasonal bounties. Paola will transport you to the boulevards of Turin with three lovely dishes: Tomini Elettrici (Goat Cheese Bites with Sun-dried Tomato Relish), Risotto di Primavera (Risotto with Spring Vegetables, Gorgonzola and Parmesan), and Asparagi alla Piemontese (Asparagus with Soft-cooked Eggs and Parmesan).

Making Perfect Mochi

Elaine Sher

Demo, Gluten-Free, Vegetarian

Mochi is a popular dessert in Asia, best described as a sweet rice dough that comes with a wide array of fillings. Elaine will prepare Mochi with Red Bean Paste and along the way share her mom’s secrets for making fabulously fluffy mochi that stays soft for days. You’ll learn how to mix the dough traditionally, discover Elaine’s time-saving hack, and grasp easy methods for wrapping the mochi. To personalize your treats, you’ll incorporate different flavors and ingredients, from fruit to ice cream!

Mardi Gras 2021

Tiago Freitas

Demo

While the traditional Fat Tuesday carnival may look a little different this year, there’s no reason to skimp on Mardi Gras dinner! Join Tiago as he breaks down Cajun classics from the Big Easy. Learn to build the hearty flavors of Red Beans and Rice with Bacon, and simmer delicious Chicken and Sausage Gumbo. Bust out your beads and get ready to feast!

Mastering Chinese Fried Rice

Elaine Sher

Demo, Vegetarian

Fried rice is an amazingly versatile and delicious dish perfect for giving common leftovers – like roasted chicken and vegetables – a second life. Elaine will demo a special way of adding eggs to your fried rice to create Golden Egg Fried Rice. This elegant dish is popular among high-end Chinese restaurants and uses a technique that coats each grain of rice with egg – resulting in a golden hue, and a delectable flavor. Elaine will pair the rice with a classic side: Stir-Fried Chinese Broccoli with Ginger.

Mastering Mindful Eating

Michelle Babb, M.S., R.D., C.D.

Cook-Along, Gluten-Free, Vegan

Refuel your enthusiasm for meal planning, reignite your creativity in the kitchen, and gain control over emotional eating and mindless snacking. Join Michelle Babb, author of “Mastering Mindful Eating,” for a mindfulness reboot. Learn how to engage your senses as you cook along to prepare Smoky Jackfruit Tostadas, and Spring Pea and Jicama Salad. You’ll also participate in guided mindfulness activities to help you nourish yourself with intention.

Mastering the Linzer Torte

Marianna Stepniewski

Cook-Along, Vegetarian

Bake an Austrian classic, Linzer Torte, with pastry chef Marianna! She’ll walk you through preparing a traditional Linzer dough — shortcrust made with hazelnuts. Learn how to roll out and fill your torte with Spiced Apple or Pear Butter. This classic dessert topped with a delicate lattice and baked to perfection is sure to impress!

Mexican Pozole Rojo

Sarah Canul

Demo, Gluten-Free

In Mexico, cold weather means warming, hearty dishes - and Pozole Rojo is one of the stars. Sarah will teach you how to cook up this hearty stew of pork and hominy, from making the best tender pork, to crafting a rich broth and preparing red pozole’s signature sauce base of dried chiles and tomatoes. To top things off, Sarah will share a recipe for Champurrado, a delicious chocolate version of atole - a warming, spiced beverage thickened with masa harina that's sold on nearly every street corner during winter in Mexico City.

Middle Eastern-inspired Dinner

Marianna Stepniewski

Cook-Along, Vegetarian

Thanks in part to popular chefs like Yotam Ottolenghi, Middle Eastern flavors are taking the world by storm. Learn how to incorporate one of Marianna’s favorites, tahini, into your dinner rotation. You’ll explore this pantry staple’s versatility in lending flavor, texture and protein to sweet and savory dishes. Marianna will prepare Roasted Sweet Potatoes and Fresh Herbs with Ras-al Hanout Roasted Chickpeas, Spiced Yogurt and Tahini Dressing. For a sweet treat, she’ll make Molten Tahini Cakes with scratch-made Strawberry-Pomegranate Syrup.

Midwinter Break Camp: French Café Fare

Erica Weisman

Ages 8 to 15, Cook-Along, Vegetarian

What better way to hone your young chef’s cooking skills than with French café classics? Kids will put on their chef de cuisine hat and cook along with Erica as they embark on a virtual tour of Parisian fare. They’ll explore traditional culinary methods and try their hand making French bistro favorites and boulangerie hits, all from the comfort of your home kitchen. C’est bon!

One-Hour Bagels

Nancy Leson

Demo, Vegan

Longtime Seattle food writer and KNKX food commentator, Nancy Leson, will show you the best thing since sliced bread — how to mix, form, boil and bake a dozen bagels in one hour. Plus, you’ll learn how to ferment your bagels overnight and modify the basic recipe to make Cinnamon-Raisin Bagels.

Paella Party!

Marianna Stepniewski

Cook-Along, Gluten-Free, Vegetarian

Bring the flavors of Spain home as you cook along with Marianna to create her favorite Vegetable Paella — a dish she’s perfected over 20 years! Pick up tips and tricks for developing a flavorful sofrito, learn how to choose and cook rice, and find out how to develop "socarrat" — the crispy rice base that makes paella famous. To top it all off, you’ll prepare a Spicy Garlic Sauce to pour over your paella, along with a soft-set Spanish Crema Catalana to enjoy afterward.

Perfect New York-style Pizza

Tiago Freitas

Demo, Vegetarian

Take a bite of New York without leaving the Northwest. Tiago will show you how to recreate a proper New York slice starting with its signature thin, crispy crust. He’ll cover mixing and stretching dough, and demo how to work with a pizza stone and peel as he makes iconic New York-style Cheese Pizza and Garlic Knots.

Phad Thai At Home

Pranee Halvorsen

Cook-Along, Gluten-Free

Take home the secrets to authentic Thai cooking! Pranee will teach you how to build and balance sweet, sour, salty and spicy flavors as she guides you through a quintessential take-out favorite: Phad Thai. Cook along with Pranee and learn to make restaurant-quality Phad Thai at home, from scratch-made sauce to stir-fried vegetables and eggs. You’ll also make Kluey Bud Chee (banana in coconut milk) for dessert.

Quick Thai Stir-Fries

Pranee Halvorsen

Cook-Along

Make Thai spices, herbs and homemade sauces part of your weeknight repertoire! Pranee is sharing three quick and easy, one-dish meals: Kratiem Prik Thai Moo (garlic pork), Phanang Neua (beef in phanang curry), and Phad Krapow Goong (basil, garlic and chile prawns). With minimal ingredients and prep, you’ll learn to stir-fry with confidence to create flavor-filled Thai bowls.

Ramp Up Your Vegetables!

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegetarian

Many of us see the New Year as a time to get reacquainted with our vegetable-eating goals. But sometimes inspiration can be hard to find. Using the season’s bounty, Frankie will help you achieve your five servings a day while enjoying every bite! She’ll share some wonderful ways to use lesser-known, hardy and nutritious winter vegetables. Learn to make Celery Root Gratin, Chicory and Winter Citrus Salad, and Fennel Shakshuka.

Roman Holiday

Paola Albanesi

Demo

Let Paola whisk you away to Rome! Proving that sophisticated flavors can be achieved with simple ingredients, she’ll share dishes from her grandmother’s kitchen. To start, you’ll learn to trim and prepare artichokes for Carciofi alla Romana (Braised Artichoke and Herb Bruschetta). Then Paola will make Rigatoni alla Carbonara, a staple of Roman pasta traditions seasoned with Creamy Egg and Pecorino Romano Sauce and topped with crunchy bacon.

Russian Soups

Irina Vodonos

Demo

Soup is a staple of the Russian diet and a favorite for cozy meals during cooler weather. Explore the flavors of traditional Russian cooking with two popular soups from Irina’s childhood in Moscow. She’ll show you how to make Rassolnik, a beef and grain soup with the unusual addition of pickles and pickle brine, and Shchi — a traditional cabbage soup flavored with a variety of vegetables. Regularly served with lunch or dinner, these warming bowls are sure to add a new dimension to your soup recipe stash!

Seattle Restaurant Favorites

Tiago Freitas

Demo

For New Yorker Tiago, exploring Seattle’s food scene has been a tasty journey! Join him as he celebrates some of the city’s quintessential restaurants. He’ll prepare the eponymous Canlis Salad from the Lake Union icon, with herbed croutons, bacon and an eggy-lemon vinaigrette. Then, Tiago will shuck and fry Oysters with Cilantro Aioli, taking his cue from The Walrus and The Carpenter. He’ll also prepare “World’s Best” Mac ‘n’ Cheese from Pike Place Market darling, Beecher’s, well-loved by locals and visitors alike. With local wines to pair, we’ll toast a hearty “cheers” to Seattle’s restaurants!

Sheet Pan Dinners

Tiago Freitas

Demo, Gluten-Free

Learn how to utilize the humble sheet pan to cook up delicious dinners with minimal tools and steps. Discover techniques for infusing big flavor with little effort as you roast protein and produce side by side for easy-yet-satisfying weeknight meals. Tiago will prepare Roasted Salmon with Soy-marinated Bok Choy and Shiitake Mushrooms, and Balsamic-roasted Chicken Thighs with Root Vegetables. The best part? These dishes come together in just 30 minutes.

Sheet-Pan Fajitas

Marianna Stepniewski

Cook-Along

Sheet pans make dinnertime a cinch! And with a few simple techniques, you can easily take your weeknight meals to the next level. Join Marianna in whipping up a zesty green chile marinade for chicken fajitas, roasted alongside peppers and onions to pack a punch of flavor. While that’s cooking, you’ll mix, roll out and fry handmade tortillas.

Shrimp and Grits

Tiago Freitas

Cook-Along, Gluten-Free

Cheesy grits plus savory shrimp equals a match made in taste bud heaven! Tiago will be your guide in crafting the quintessential dish of the American South as he shares the tricks to achieving creamy grits and avoiding the common pitfall of overcooking shrimp. See how easy it can be to make this surprisingly simple and incredibly satisfying meal any night of the week. He’ll pair this classic with one of his very favorite vegetable dishes — braised collard greens with bacon.

Southern Thai Flavors

Pranee Halvorsen

Demo

Travel to Southern Thailand with Pranee as your guide. Learn to build the aromatic dry-spice base for Massaman Gai (braised chicken curry with onions and potatoes) and pair it with Roti, a panfried bread. This combination is a well-loved favorite in the south of Thailand, and draws on influences from the nearby countries of Malaysia and India. As a bonus, Pranee will demo a dessert using the same roti dough — Roti Gluey (bread with banana and sweetened condensed milk).

Spaghetti and Meatballs!

Erica Weisman

Ages 8 to 12, Cook-Along

The classic pairing of spaghetti and meatballs can’t be topped! Young chefs will craft this favorite dish with guidance from Erica, cooking along as they perfect their own oven-baked meatballs — both meat and vegetarian options are available. Then, your kids will whip up a marinara sauce from scratch, make perfect al dente spaghetti and top it all off with homemade garlic bread.

Spring Greens

Rachel Duboff

Demo, Gluten-Free

Discover the bounty of spring and make the most of the tender greens that fill our gardens this time of year. Rachel is serving up fresh tips to overcome bitterness and bring more flavor to everyday dishes that feature these nutritious, powerhouse veggies. She’ll first demonstrate Balsamic Radicchio Salad and then transform greens into a sauce as she makes Salmon with Wild Green Pesto.

Spring in Kurdistan

Pinar Ozhal

Demo, Vegetarian

Kurdish New Year — Newroz — is a spring celebration brimming with unique recipes and essential Middle Eastern ingredients, and Pinar is bringing these flavors of her childhood home into the classroom. Learn to make your own Kurdish feast of fresh-baked Lavash flatbread, Çiğ Köfte (bulgur patties with red pepper paste, spices and herbs), and Dew — a yogurt drink flavored with fresh mint.

Spring Soup Club

Caroline Wright

Demo, Gluten-Free, Vegan

Join Caroline as she shares two of her favorite spring soups from her forthcoming cookbook, “Soup Club,” featuring a collection of recipes from her underground weekly vegan soup group. Local produce takes center stage in Seattle Springtime Lentil Soup, made with black lentils and nigella seeds in a sweet broth of roasted scallions, carrots and cherry tomatoes. Next, Caroline will share her take on Spring Minestrone, featuring farmers market finds of tender greens, fresh radishes and Meyer lemons.

Sprouted Superfoods

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Boost the benefits of inherently nutritious legumes! Grow your superfood skillset as Birgitte takes you through the sprouting process. You’ll pick up tips on proper water ratios and soak times, and even learn to ferment sprouted beans. Explore the diversity of these bites as Birgitte shares two ways to put your sprouted products to the taste test with Fermented Sprouted Bean Hummus and Sprouted Buckwheat Crackers.

St. Patrick's Day Dinner

Tiago Freitas

Demo

Tiago’s New York roots lend him a special appreciation for St. Patrick’s Day. Whether your favorite part of the holiday is the history, the shamrocks or the beer, we’ll share a St. Paddy’s Day meal to pair with the party. Tiago will whip up classic Bangers and Mash with Guinness Gravy, sharing tips for creating the perfect creamy mash along the way. To round out the celebration, he’ll dig into the yeast-free process for making Irish Soda Bread — one of the easiest loaves to make — and share beer pairings!

Thai Favorites at Home: Kao Soi

Pranee Halvorsen

Demo

Take home the secrets to authentic Thai cooking! With infinite insight from her childhood in Thailand, Pranee will teach you how to build flavors and find the balance between sweet, sour, salty and spicy. You’ll learn how to use these pillars of taste as a base for Kao Soi, a curry noodle soup from Northern Thailand.

Thai Favorites at Home: Phad See Ew

Pranee Halvorsen

Demo, Gluten-Free

Take home the secrets to authentic Thai cooking! With infinite insight from her childhood in Thailand, Pranee will teach you how to build and balance sweet, sour, salty and spicy flavors. You’ll learn how to use these pillars of taste as a base for Phad See Ew and Phad Kee Mao, with a dessert of Sticky Rice with Mango. Plus, Pranee will show you how easy it is to make rice noodles from scratch!

Thai Favorites: Phad Kee Mao

Pranee Halvorsen

Demo

Take home the secrets to authentic Thai cooking with Pranee’s guidance. She’ll stir-fry Phad Kee Mao (drunken noodles) and show you how to assemble Miang Kam — a classic Thai appetizer with peanuts, ginger, lime and coconut that’s served with sweet and savory sauce. These classic dishes capture the signature balance of sweet, sour, spicy and salty flavors that define Thai cuisine.

The Art of the Omelet

Tiago Freitas

Demo, Gluten-Free

Omelets are one of the most versatile dishes and exist in different forms in many cultures around the world. They’re also one of Tiago’s favorite things to cook. Join him as he shares his omelet know-how, from creating the characteristic golden brown sides of an American omelet to achieving the elusive texture of a proper French omelet. Learn to cook up three variations: Classic French Rolled Omelet with Chives; Omelet with Mushrooms, Kale and Goat Cheese; and a Diner-style American Ham and Cheese Omelet.

The Ethiopian Kitchen

Eleni Woldeyes

Cook-Along, Gluten-Free, Vegan

Delve into the flavors of Ethiopian cuisine with Eleni! You’ll learn how to make legumes shine as she prepares two hearty dishes that characterize Ethiopian cooking. Eleni will offer an introduction to spice blends as she makes Red Lentil Stew; and Green Bean and Carrot Stir-fry. And of course, no Ethiopian platter is complete without Injera bread. Eleni will demystify the steps for this tangy, fermented, teff-flour flatbread that will inspire you to get cooking at home.

The Persian Table

Omid Roustaei

Demo, Gluten-Free

Dig into the rich and aromatic flavors of Iran’s cuisine with expert guidance from Omid, who was born-and-raised in Tehran. He’ll introduce you to the key elements of Persian cooking and share stories as he prepares Khoresh Morgh-e Torsh (a stew of chicken in tangy walnut and herb sauce) and Om’let-e Gojeh Farangi (stewed tomatoes with turmeric poached eggs).

The Tuscan Table

Paola Albanesi

Cook-Along

Tuscany is known for its rich history, beautiful landscapes and simple, satisfying cuisine. Let Paola introduce you to the food traditions of the region with a lovely Tuscan menu paired with Italian wines. Learn to mix and form Ricotta Gnudi topped with butter, thyme and prosciutto. For a second course, Paola will stir together Fagioli all’Uccelletta — Tuscan white beans cooked from scratch and braised in tomato sauce, sage and rosemary, and served with Bruschetta.

The World of Dumplings: Empanadas and Mandu

Tiago Freitas

Demo

Discover a whole new world of dumplings! Tiago will walk you through the process for crafting these doughy delights from two regional cuisines that are similar yet distinctly different — Argentina’s Beef Empanadas and Korea’s Kimchi Mandu. Learn to make the doughs, take on two styles of crimping and closing, and finally cook them to perfection. If you ask us, dumplings truly are the great unifier.

Valentine’s Candy

Marianna Stepniewski

Demo

Marianna is bringing her sweet tooth and scratch-made savvy to this candy-centered class. Learn to create truffles, marshmallows and caramels ¬— just in time for Valentine’s Day! She'll cover key candy techniques, from cooking sugar safely to tempering chocolate for dipping. You’ll craft three delightful confections: Chocolate-dipped Strawberry Marshmallows; Passionfruit Caramel Beurre Sel (French caramel candies); and Blood Orange Chocolate Truffles.

Vegan Cantonese Dinner

Elaine Sher

Demo, Vegan

Elaine brings two of her family’s favorite vegan dinner dishes to you, sharing classic Cantonese cooking techniques that elevate plant-based ingredients to create a rich and fulfilling meal! She'll prepare Braised Shiitake Mushrooms in a sweet soy sauce, sharing her tips for getting a beautifully caramelized final dish that pairs perfectly with steamed rice. She’ll then make Spicy Steamed Tofu with delicious toppings and sauce, finished with a hot oil to create a unique and flavorful effect.

Vegetarian Chinese Soul Food

Hsiao-Ching Chou

Demo, Vegan

Winter is a time for food that feeds the soul and Hsiao-Ching is serving up an array of vegetarian fare that will keep you nourished through these cooler months. In this class, she’ll demonstrate three favorites from her new cookbook, “Vegetarian Chinese Soul Food” — Seared Tofu with Baby Bok Choy, Dry-Fried Brussels Sprouts, and Savory Mushrooms with Steam Powder (seasoned ground rice powder). Learn to achieve the best results when stir-frying, steaming and searing, and enjoy Hsiao-Ching‘s stories along the way.

Vegetarian Italian Dinner

Tiago Freitas

Demo, Vegetarian

Join Tiago for a vegetarian Italian dinner as he shares two simple yet sophisticated dishes. He’ll walk you through the process of making Potato Gnocchi, transforming the humble potato into fluffy dumplings. He’ll also demonstrate the shallow-frying method for a quick take on Eggplant Parmesan paired with Fresh Tomato Sauce, Broiled Mozzarella and Basil. Whether you’re looking for a casual or elevated weekend dinner, this Italian spread is sure to fit the bill!

Vietnamese Noodle Bowls

Pranee Halvorsen

Demo, Gluten-Free

Everyone loves a one-bowl meal — and Vietnamese noodle bowls are some of the very best. Delve into the flavors of Hanoi as Pranee makes Bun Cha Hanoi with Grilled Lemongrass Pork and Nuoc Cham dipping sauce. She'll bring you up to speed on the signature elements of Vietnamese buns, so you can recreate them at home anytime you have a craving. Pranee will demonstrate how to prepare vermicelli noodles, vegetables, and herb garnishes, then assemble the fresh and flavorful final dish.

Vietnamese Pho at Home

Pranee Halvorsen

Demo, Gluten-Free

Did you know that your favorite pho restaurant could be your own kitchen? Pranee is here to show you how to simmer up the quintessential Vietnamese noodle soup at home from stock to finish. You’ll learn to make a full-flavored and perfectly seasoned beef broth for Pho Bo, and discover how to prepare the soup ingredients and toppings. Pranee will also put together Gai Cuon (Summer Rolls) with Hoisin-Peanut Dipping Sauce.

World's Best Cioppino

Tiago Freitas

Demo

Expand your seafood savvy with fish fan Tiago. He’ll bring you up to speed with a dish that highlights the Pacific Northwest’s seafood bounty using scallops, shrimp and mussels. Learn to make Cioppino — an Italian-American, tomato-based, seafood stew hailing from the wharfs of San Francisco. Tiago will build the soup base, demystify seafood cookery and show you how to create garlic croutons, the perfect crunchy topper.

Wrap and Roll

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Celebrate wraps from around the world with this gluten-free class. Birgitte will show you how to add these versatile, sandwich alternatives into your regular meal rotation. You’ll savor spring flavors as you make Thai Salad Rolls with Lime Dipping Sauce, and Tamales with Seasonal Fillings.

Zakuski: Russian Appetizers

Irina Vodonos

Demo, Gluten-Free

Craft a true staple of Russian cuisine! Inspired by different ethnic traditions and influenced by the country’s history, zakuski reflect geographic regions through a range of ingredients and flavors. Irina will introduce several of her favorites in this class as she makes Vinaigrette Salad with Beets, Potatoes and Herbs; Layered Salmon Salad; and Eggplant Rolls with Walnuts, Garlic and Herbs.