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 dig into basic terminology and cover everything you need to know for sourdough success — from the importance of time and temperature and 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 to set it up for overnight fermentation. On Day 2, she'll cover the secrets to scoring and baking, and show you what to look for in a perfect loaf.

A Trip to Sunny Spain

Jennifer Reyes

Demo

Join Jen as she brings the flavors of sunny Spain into your kitchen this winter with a satisfying spread featuring classic dishes. She'll demonstrate how to craft a quintessential tapa called Tortilla Espanola, using Michelin-starred restaurant El Bulli’s version as inspiration. Top off the meal with Smoked Paprika-scented Shrimp with Bomba Rice.

All About the Sides

Rachel Duboff

Demo, Vegetarian

It’s time to elevate your side dish game! Join Rachel for three new takes on those oh-so-essential elements of the holiday table. Classic cranberry sauce gets a flavor boost in Rachel’s Rosemary-Cherry Cranberry Sauce with Marsala. She’ll show you how to spice up root vegetables as she makes Roasted Sweet Potato Salad with Mango Chutney Dressing. And she’ll also demonstrate her updated approach to the traditional Green Bean Casserole with a time-saving stovetop version featuring a béchamel base, topped with crispy fried shallots.

An Evening in Italy

Tiago Freitas

Demo

Tiago has dreamed up an enticing Italian dinner, guaranteed to transport you all the way to the shores of Sicily. He’ll begin with an appetizer of Whipped Ricotta Bruschetta, then show you how to pound, dredge and braise chicken for rich, buttery Chicken Marsala. For dessert, Tiago will reveal the secret to constructing a rich, layered Tiramisu. Paired with the perfect Italian wines, this elegant meal is sure to impress. Buon appetito!

Bánh Xèo: Vietnamese Crepes

Pranee Halvorsen

Demo, Gluten-Free

Travel to South Vietnam for an evening with Pranee as your guide. Learn how to prepare Bánh Xèo — a street-food favorite. Not only are these savory crepes tasty when enjoyed hot off the pan, but the flavor pairings are nearly limitless when it comes to fillings. Pranee will show you how to master the signature crispy texture and share ideas for fillings, then stir together Nuoc Cham dipping sauce — a quintessential accompaniment that’s sweet, spicy and tangy.

Best of Britain: Prime Rib and Yorkshire Pudding

Marianna Stepniewski

Cook-Along

Unleash your inner Anglophile with the time-honored tradition of Sunday Roast. In England, it's common for folks to gather over a tender roast accompanied by hearty sides. Cook along with Marianna to prepare perfectly tender Prime Rib Roast, a rich Pan Sauce, and the quintessential element of any good British supper: savory Yorkshire Pudding. You'll have yourself a feast fit for the queen!

Bread Making: Get Ready to Roll!

Laurie Pfalzer

Demo, Vegetarian

It’s the perfect time of year to roll up your sleeves, turn on the oven and put your baking skills to work — and pastry chef Laurie is here to ensure your holiday table is stocked with excellent, fresh-baked rolls. She’ll cover the basics of breadmaking as she crafts Challah Knots, Parker House Rolls and Whole-Grain Seeded Rolls. You’ll learn a variety of shaping techniques, plus get tips for finishing, baking and making these staples ahead of time.

British Bakeshop

Marianna Stepniewski

Demo, Vegetarian

Baking shows are great but creating (and devouring) your own delectable baked treats is far more satisfying. Inspired by her own family traditions, Marianna has whipped up a menu that brings classic British techniques to life. Learn to master two quintessentially British baked goods: Sticky Toffee Pudding, and Sourdough Crumpets topped with fresh Citrus Curd.

Buche de Noel: Holiday Yule Log

Lee Baker

Ages 10+, Cook-Along, Kid + Adult, Vegetarian

Yule log cakes — Bûche de Noël — are a beloved holiday tradition in France, and are as much a holiday décor as they are a delicious dessert. Join Lee for a two-day baking adventure, practicing pastry skills as you and your child create and assemble each element of this impressive holiday centerpiece. Bake along as we make Hot Milk Sponge Cake for the cake roll, Chocolate Buttercream to simulate the outer bark, and Chocolate Pastry Cream for filling. The finishing touches will be handmade Meringue Mushrooms and White Chocolate Leaves.

Cannoli Workshop

Jennifer Reyes

Demo, Vegetarian

A sweet staple of Sicilian cuisine, cannoli are tube-shaped, fried pastries. Join Jen as she shares her family’s favorite cannoli recipe — one that’s been in the family for over 100 years! From mixing and forming to frying, you’ll learn to make the delightfully light and crunchy Cannoli Shells. Jen will also show you how to prepare Sweet Ricotta Filling with Chopped Chocolate to fill the pastries and Angel Wing Cookies that can be made from the same dough.

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 skillet, 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 Bacon and White Wine Pan Sauce, and Skillet Cornbread. A properly cared for, well-seasoned cast-iron pan will yield wonderful meals for generations.

Chocolate Truffles

Laurie Pfalzer

Demo, Gluten-Free, Vegetarian

Learn the secrets to creating luscious chocolate truffles — just in time for holiday gift-giving! Laurie will take you through the process, which includes tempering chocolate, creating silky-smooth ganache and crafting decorative finishes. She’ll also cover tips and tricks for both hand rolling and using chocolate molds as she makes Hand-rolled Coffee Truffles; Molded Milk Chocolate and Fresh Mint Truffles; and Hand-rolled White Chocolate Coconut Orange Truffles.

Christmas in Denmark

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegetarian

Join Birgitte for some Danish holiday cheer! She’ll share traditional goodies made at Christmastime in Denmark. Learn how to make homemade marzipan to layer with Danish Nougat — hazelnut chocolate truffle — and dip into warm, melted chocolate to create festive confections. You’ll also discover how to incorporate marzipan into other baked goods as Birgitte prepares Kransekage cookies, a special New Year’s Eve treat.

Christmas Stöllen

Laurie Pfalzer

Demo, Vegetarian

Stöllen, famously hailing from Dresden, Germany, is a centuries-long holiday tradition. Filled with raisins, almonds, candied orange, vanilla bean and spices, it can be made and stored for weeks before serving. Laurie will walk you through each stage, from mixing the dough — by hand or with a mixer — to finishing with powdered sugar to packaging the final product. We’re sure this decorative bread will soon become a newfound holiday tradition.

Classic Cantonese Favorites

Elaine Sher

Demo

Join Elaine for a Cantonese dinner party, and savor home-style flavors from her hometown of Hong Kong. Explore two popular cooking styles from the Cantonese tradition – stew and stir-fry – as she shares two classic dishes that come together quickly at home, perfect for any weeknight. She’ll prepare subtly sweet, umami-rich Soy Sauce Chicken that is tender and juicy and comes with a rich gravy that is pure heaven. You’ll also learn how to stir-fry a popular and versatile side dish, Bok Choy with Garlic, with secrets on how to perfect the flavors and retain the vibrant color of your greens.

Comfort Food Classics: Autumn Minestrone and Rustic No-Knead Bread

Nancy Leson

Demo

Nancy’s minestrone recipe is a cold-weather wonder that will feed friends, family and your soul all year long. Thickened with beans and orzo, and flavored with pancetta and Parmesan, this hearty soup features a cornucopia of vegetables, freezes beautifully and can be easily tweaked to suit vegetarians or vegans. Of course, no soup is complete without a great loaf of homemade bread. Nancy will share the simple techniques for preparing and baking a rustic round of No-Knead Bread to accompany your meal.

Contemporary Holiday Desserts

Marianna Stepniewski

Demo, Vegetarian

The holidays may look a little different this year, but that doesn't mean you can't make a show-stopping dessert to celebrate the season! Join pastry chef Marianna as she crafts restaurant-worthy, decadent holiday desserts on a smaller scale. She’ll walk you through the process for making flaky Honey-Roasted Pear Shortcakes and light-as-air Pumpkin Soufflés with homemade Marshmallow Crème!

Dinner in Piedmont

Paola Albanesi

Demo

Embark on a virtual journey to the Italian countryside and visit the region of Piedmont — an area known for producing superb meat and wine. With Paola as your culinary tour guide, discover two dishes sure to bring warmth to your kitchen in the cooler months. You’ll learn how to braise fork-tender, succulent Brasato al Vino Rosso (beef braised in red wine), and create rich and buttery Risotto alla Parmigiana.

Essential Knife Skills

Tiago Freitas

Cook-Along, Gluten-Free, Vegan

If you want to build confidence in the kitchen, start by mastering knife skills! In this cook-along class, Tiago will cover everything you need to know about safe and effective cutting in the kitchen while building a foundation of knife efficiency through proper grip, everyday maintenance and other professional techniques.

Fermented and Cultured Foods for the Holidays

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Cultured and fermented foods date back to a time before modern food preservation methods, but they still have a place on the table. These enzyme-rich, probiotic superfoods aid digestion, support detoxification and boost immunity. The sour flavor even helps curb sweet cravings. Join Birgitte as you learn to prepare cultured foods with a holiday twist. She’ll take you through the process to make Mulled Kombucha Cider with holiday spices and Cultured Cranberry Chutney, served with Roasted Fennel and Pear Salad.

Flavors of India: Chana Masala and Shahi Pilaf

Shama Joshi

Demo, Gluten-Free, Vegetarian

Savor a warming and aromatic Indian meal with food truck owner Shama. She’ll share her tips for working with whole spices as she builds a mouthwatering curry base for Chana Masala, a hearty vegetarian tomato and chickpea dish. To complete the meal, Shama will cook up Shahi Rice Pilaf, a “royal” take on the traditional basmati pilaf with cashews and an array of warming spices.

French Croissants

Marianna Stepniewski

Demo, Vegetarian

If you think you can’t make croissants at home — think again! Marianna will break down croissant-making into manageable steps so that you can turn your kitchen into your very own French pâtisserie. Learn how to build and laminate the dough, shape and bake classic Butter Croissants and decadent Pain au Chocolat. She’ll also walk you through freezing and storing your creations to savor your treats later.

French Dessert Classics: Gâteau Opéra

Cam Zarcone

Demo, Vegetarian

Fine-tune your French baking skills as Chef Cam guides you through one of her all-time pâtisserie favorites: the classic Gâteau Opéra. Prepare to impress your loved ones after you learn the secrets to crafting this showstopping layer cake, built from almond sponge, coffee soaking syrup, coffee buttercream and chocolate ganache.

French Macarons

Marianna Stepniewski

Demo, Gluten-Free, Vegetarian

These little French meringue bites might just be the best sandwich cookie in the world — and they're naturally gluten-free! In this class, Marianna will guide you through easy-to-follow steps that you'll be able to recreate on your own. Master the science of meringue and learn to prepare a very merry macaron for the holiday season: Chocolate Macarons with Peppermint Bittersweet Chocolate Ganache.

Grain-Free Baking: Holiday Pies

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

’Tis the season for pie — no gluten required! Birgitte will demonstrate how to bake up delicious, grain-free pies for those looking to move away from standard baked goods and treats. Learn how to incorporate grain-free flours, alternative sweeteners and healthy fats into your baked goods and add variety with different substitutions. Birgitte will unpack the method for a grain-free pie crust as she shows you how to make Gingered Apple Pie, and No-Bake Pumpkin or Sweet Potato Pie.

Handmade Babka

Laurie Pfalzer

Demo, Vegetarian

Beautifully braided and layered with ribbons of filling, babka is as enticing to the eye as it is delicious. Join Laurie as she bakes up Chocolate-Pecan Babka and Cinnamon-Chocolate Babka. You'll learn how to handle a simple yeast dough and create babka’s signature layers and shape. Laurie will share ideas for additional fillings and variations, inspiring you to create your own loaves of fresh-baked babka for the holiday table.

Holiday Bakeshop: Cupcakes and Cookies

Cam Zarcone

Ages 8 to 12, Cook-Along, Vegetarian

Budding bakers will have a chance to practice their cupcake- and cookie-baking techniques as they create adorable holiday treats. Kids will cook along with Chef Cam, learning easy but impressive decorating tricks as they turn citrus cupcakes into Coconut Snowmen. Then, they’ll get to work with royal icing and decorating sugar to create dazzling Chocolate Snowflake Cookies.

Holiday Pie Cook-Along

Lisa Crawford

Cook-Along, Vegetarian

Holiday desserts? Piece of pie. Join longtime baker Lisa for a class that’s all about pie. As you bake along, she’ll discuss crust essentials and blind baking, and troubleshoot common problems so you can bake pie after pie with confidence. Craft your own all-butter pie doughs, then learn to properly roll, shape and bake two different festive finales: Classic Pumpkin Pie and Apple-Cranberry Pie.

Holiday Tamales

Sarah Canul

Demo, Gluten-Free

Bring your family together for special holiday tamales! Join Sarah as she takes you step by step through the process, starting with mixing masa harina into a flawless tamale dough. Using red and green fillings to capture the spirit of the holiday season, Sarah will fill, form and steam two festive varieties: Pork with Tomatillo Sauce, and Roasted Peppers and Cheese.

Homemade Candy Workshop

Laurie Pfalzer

Demo, Gluten-Free, Vegetarian

Make your own candy canes and lollipops with guidance from an expert pastry chef! Laurie will show you how easy it is to create candy at home as you learn the techniques for cooking, coloring and flavoring poured sugar. She’ll teach you the old-world art of hand-pulling sugar to make multicolor Cinnamon Hard Candies, and Peppermint Candy Canes, and demonstrate how to pour sugar for Lemon-Lime Lollipops.

Hong Kong Café Breakfast

Elaine Sher

Demo, Vegetarian

Known for their eclectic, affordable menus that range from Cantonese to Hong Kong-style Western cuisines, Hong Kong cafés represent a unique culinary culture of the city. Elaine will present her take on a classic Hong Kong café breakfast starting with a time-saving secret for making Congee with Sweet Potatoes. Then, get a taste of Hong Kong’s street food scene as Elaine stir-fries egg noodles with scallions and bean sprouts. For a lesson in kitchen chemistry, she’ll show you how to hand beat Dalgona Coffee, a foamy beverage of TikTok fame that originated in Macau.

Instant Pot 101: Holiday Edition

Rachel Duboff

Demo, Gluten-Free

An Instant Pot can make holiday cooking a snap once you understand how it works! Get up to speed ahead of the holidays as Rachel covers basic functions, settings, and safety do’s and don’ts. To kick things off, she’ll demonstrate how to make homemade Instant Pot Chicken Stock in under an hour — just in time for the holidays. Then, learn how to simplify a classic as Rachel stirs up seasonal Pumpkin Risotto paired with Shredded Brussels Sprouts and Almond Salad for a delicious autumnal combination.

Italian Comfort Cooking

Tiago Freitas

Demo, Vegetarian

Meatless Monday returns with a vegetarian take on a classic Roman pasta – Carbonara. This smoky, creamy Italian favorite swaps in mushrooms for pork in Tiago’s vegetarian adaptation. Carbonara is about technique, taking four ingredients and applying just the right approach to emulsify the sauce and create the final sophisticated flavor. Tiago will also serve up a Hearty Lentil and Farro Soup, packed with vegetables, so you can ladle up bowlfuls of comfort all winter long.

Japanese Donburi

Kanako Koizumi

Demo

The Japanese rice bowl known as donburi (or “don”) is an infinitely customizable and well-loved comfort food. Kanako will share two of her favorite donburi dishes, Oyako Don (chicken and egg simmered in dashi over rice); and Gyu Don (thin slices of beef and onion simmered in dashi over rice). She’ll cover the techniques for creating the fluffy rice base, preparing toppings and plating them for a beautiful donburi presentation. You’ll also learn how to make dashi broth — the base for many Japanese dishes, including Miso Soup, which Kanako will make in class.

Kids Bake Along: Pop Tarts!

Lisa Crawford

Ages 8 to 15, Cook-Along, Vegetarian

Get ready, bakers – it's pop tart time! Bake along with Lisa as she takes you through the steps to make these popular goodies from scratch. Learn to make a sturdy pastry dough, cinnamon filling and frosted and drizzled glazes for the final, festive touch. We’ll bake up Jammy Pop Tarts – pick your favorite jam for filling! – and Brown Sugar Cinnamon Pop Tarts, perfect for the holiday season.

Kids Bake Along: Santa’s Workshop

Erica Weisman

Ages 4 to 6, Cook-Along, Kid + Adult, Vegetarian

Turn your kitchen into Santa’s workshop! Budding chefs will try on the role of Christmas elves as they bake along with Erica to make delicious gifts for everyone on their list. We’ll mix, shape and bake Apple Cider Donuts, then practice our measuring skills as we assemble Hot Cocoa Kits with Marshmallows, a perfect stocking stuffer! Festive aprons encouraged.

Kids Cook Along: The Witch’s Kitchen

Lee Baker

Ages 4 to 6, Ages 7 to 9, Cook-Along, Kid + Adult, Vegetarian

Iggety, ziggety, zaggety, zoom! Let's have a party with room on the broom! Start a scratch-made Halloween tradition with these seasonally inspired treats that are only spooky in appearance! While creating fall foods inspired by the popular children's book, "Room on the Broom," kids will learn proper chopping, measuring and mixing techniques. Kids and adults will cook along with Lee to make Witch's Caldron Pumpkin Chili and Witch’s Magic Wand Cookies.

Kids Make Tortellini

Erica Weisman

Ages 10 to 15, Cook-Along

Create a rainbow of pasta with chef Erica! We'll flour our hands and fire up our chef skills as we make egg pasta dough from scratch using vegetables and spices. Kids will construct green, pink and yellow pasta before crafting either ground pork or three-cheese fillings. Then they’ll form, fill and cook Colorful Tortellini and serve it with a fragrant Garlic Butter Sauce.

Kids' After-School Cooking Club: November

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

Ages 8 to 15, Cook-Along, Vegetarian

Budding chefs will cook along with Ami as they whip up a fun fall meal each week. They’ll bake, chop, stir and season their way through eight delectable dishes while practicing fundamental cooking techniques and honing their kitchen skills.

Kids’ Holiday Baking Camp

Marianna Stepniewski

Ages 10+, Cook-Along, Vegetarian

Calling all experienced junior bakers! Join pastry chef Marianna to explore classic baking essentials with a holiday twist. Budding bakers will dig into a new topic each day and develop building blocks for a lifetime of scratch-made sweets as Marianna covers the ins and outs of pastry-making.

Kids’ Holiday Camp: Happy New Year!

Lisa Crawford

Ages 8 to 15, Cook-Along

Kids can join Lisa for a four-day cooking camp as they chop, sauté, bake and feast their way into the New Year. Each day, kids will cook up traditional New Year’s foods from around the world, exploring geography and honing their culinary skills as they go.

Make-Ahead Holiday Desserts

Marianna Stepniewski

Demo, Vegetarian

Take the stress out of the holiday season by preparing make-ahead holiday dishes. In this class, Marianna will discuss how to prep, plan and assemble two desserts that will simplify your holiday. You’ll learn how to whip up brioche dough, sautéed apples and homemade caramel for decadent Cinnamon Rolls with Caramel Cream Cheese Frosting and craft perfect Biscotti studded with Candied Ginger and Figs. Bonus — they also make great gifts!

Mastering Mindful Eating

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

Demo, 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. When we infuse mindfulness into every aspect of feeding ourselves and our families, we find more joy in planning, preparing and eating our food. Learn how to engage your senses as Michelle prepares Cast-Iron Beets and Sweets Medley, and Moroccan Chickpea Burgers. You’ll also participate in guided mindfulness activities to help you nourish yourself with intention.

Piroshki!

Irina Vodonos

Demo, Vegetarian

Piroshki are probably the most popular Russian food that you can find outside of Russia, including at Seattle's own Pike Place Market. They can be a convenient on-the-go snack, or part of a festive sit-down meal. Irina will demonstrate how to prepare her favorite Cabbage and Carrot Piroshki, as well as an open-faced dessert or breakfast variety – Sweet Cheese and Raisin. You'll learn to make the dough, fillings and different shaping techniques.

Plant-Based Holiday Table

MJ Conboy

Demo, Vegan

Discover plant-based holiday dishes that deserve nothing but center stage. In a class that's all about seasonal inspiration, vegan chef MJ will help instill the confidence you need to present a plant-based feast that takes advantage flavor-packed autumn produce. Using readily available, premade, vegan puff pastry, MJ will show you how to make Spinach-Artichoke Palmiers for an elegant starter. She’ll demonstrate a gorgeous Lentil-Mushroom Wellington for the main dish and craft a decadent Persimmon Pomegranate Tart for the sweet finale.

Polish Pierogis

Marianna Stepniewski

Cook-Along, Vegetarian

Celebrate the season with a Polish holiday favorite — scratch-made pierogis! Marianna will cover each element, from crafting the dough and fillings to cooking and storing the dumplings. You’ll learn how to make traditional Cabbage, Sauerkraut and Mushroom Pierogis; as well as Orange and Farmer's Cheese Sweet Pierogis with Spiced Cranberry Compote.

Portuguese Egg Tarts and Crema Catalana

Tiago Freitas

Demo, Vegetarian

Add a new technique with an Iberian flare to your dessert repertoire. Tiago will show you how to prepare his favorite childhood treat — traditional Portuguese egg custard tarts known as Pastéis de Nata. He’ll cover the key methods for crafting the dough and custard base before demonstrating how to assemble and bake the tarts to perfection. You’ll also learn how to make Spanish Crema Catalana, a regional take on classic crème brûlée that comes together in just 20 minutes!

Quick and Delicious Weeknight Dinners

Tiago Freitas

Demo, Gluten-Free

You’ve had a busy day, but dinner won’t put itself on the table. Chef Tiago to the rescue! 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 Lemon-Dijon Salmon with Green Beans and Garlic Aioli, and Spicy Sausage with New Potatoes and Kale. The best part? These dishes come together in just 30 minutes.

Risotto Workshop

Tiago Freitas

Cook-Along, Vegetarian

Ah, the elegant yet intimidating risotto. Now you can learn to master a creamy, al dente risotto with Tiago’s guidance. He’ll show you how to achieve this classic dish’s elusive texture as you prepare Risotto with White Wine and Parmesan, complemented by Tomato Bruschetta with Olive Oil and Basil. Tiago will also share wine pairings to complete this incredible Italian feast.

Russian and Jewish Dumplings

Irina Vodonos

Cook-Along

Growing up in Russia in an Ashkenazi Jewish family, Irina enjoyed foods from both cultures prepared by her mother and grandmother. This class showcases both sides of her heritage through two versions of meat-filled dumplings. Using the same dough, cook along with Irina to prepare Siberian Beef and Pork Pelmeni — tiny dumplings served with butter and sour cream — and Jewish Beef and Caramelized Onion Kreplach, served in broth with fresh dill. Learn to shape, fill, cook and serve these dumplings for a satisfying December feast.

Self-made Steakhouse

Herschell Taghap

Demo

Chicagoan Herschell loves going to an old-school steakhouse during the holidays. With his guidance, you can recreate that experience at home. He’ll start by demonstrating Kale Caesar with Lemony-Garlic Shrimp, which includes a scratch-made dressing. Then, Herschell will tackle all things steak, from choosing and storing ribeye to cooking it to different levels of doneness in a cast-iron skillet. To top it off, he’ll talk steak sauces and whip up an effortless Béarnaise Sauce. Plus, you’ll discover how to batch cocktails as Herschell prepares a classic Manhattan for the finishing touch — or to sip while you cook!

Solstice Celebration

Frankie Cannata-Bowman

Demo

As the winter solstice approaches, we have an opportunity to celebrate a time of renewal and self-reflection during the season of gratitude. Rejoice in the festival with a proper winter solstice meal featuring seasonal flavors. Frankie will prepare beautifully hued Swedish Saffron Buns and succulent Pomegranate Roasted Chicken. She’ll also whip up a warming, aromatic Mulled Wine for a festive finish.

Southern Comfort Cooking

Jalissa Horton

Demo, Vegetarian

For Jalissa’s southern family, fall means warm, comforting dishes full of autumnal flavor. Jalissa will share two family favorites for the fall season: Collard Greens, Sweet Potato and Orzo Soup and Apple and Sweet Potato Hand Pies. She'll demonstrate how to build a flavorful stock as the base for the soup, and cover all elements of the pies – from the dough to filling, frying and finishing with a vanilla glaze.

Spice it Up! Thanksgiving Sides

Tiago Freitas

Cook-Along, Gluten-Free

Thanksgiving dinner’s traditional side dishes are classics for a reason — but that doesn’t mean you can’t add a little twist to liven things up! Tiago’s taking on the Thanksgiving table with an array of quick, mouthwatering dishes that add a little spice to familiar favorites. Cook along to make Cranberry Sauce with Cloves, and Roasted Brussels Sprouts with Fish Sauce, inspired by David Chang. You’ll also learn to make Harissa and Maple-roasted Heirloom Carrots. This year, it’s all about the sides.

Successful Sauces

Tiago Freitas

Demo

A good sauce can take an everyday dish and make it extraordinary — and it doesn’t have to be overly complicated or time-consuming. Chef Tiago will offer a primer on navigating the world of sauces by showcasing three unique and versatile takes. Learn to make a flawless creamy hollandaise, light and buttery beurre blanc, and smoky, spicy romesco. He’ll pair each sauce with poached salmon and speak to adaptations — all three sauces can be fortified by adding herbs and spices. Once you learn the basic formula, it’s easy to modify these sauces to pair with different flavors!

Swedish Meatballs

Tiago Freitas

Cook-Along

Dating back to the 1700s, Swedish meatballs — or köttbullar — are considered by many to be the Scandinavian country’s national dish. Cook along with Tiago to make them and their signature accompaniment — Creamy Gravy. He’ll also walk you through a hearty side dish of Whipped Potatoes for a complete meal that’s made for chilly days.

Tandoori Chicken

Kausar Ahmed

Demo

Named for the cylindrical clay oven in which it’s traditionally prepared, Tandoori Chicken is well loved around the world. Join Kausar as she demonstrates a home kitchen-friendly version — no tandoor oven required! Learn to make it all, from the yogurt marinade flavored with citrus and spices, to the key steps for baking and broiling your chicken to tender perfection. Kausar will complete the meal with Basmati Rice Pilaf with Dried Fruit and Almonds, and Plum Chutney.

Thanksgiving 2020

Tiago Freitas

Demo

Whether you’re reimagining your Thanksgiving feast for a smaller group this year, taking on the cooking for the first time, or just need a refresher, Tiago’s got the tips you need to ensure success. Become an expert in no time with this crash course in all things festive feasting! Get in some practice before the main event as you cook along with Tiago to prep and roast a succulent Dry-brined Turkey Breast (well-suited for smaller gatherings!), craft a Classic Cranberry Stuffing and stir your way to a full spread with Classic Brown Gravy.

The Great Cookie Bake

Lisa Crawford

Ages 10+, Cook-Along, Vegetarian

The holiday season conjures memories of warm kitchens, flour-dusted counters and tantalizing aromas. For Lisa, it also means day-long, cookie-baking adventures rooted in the traditions of Swedish holiday Fika. Join Lisa for a family-friendly bake-along as she shares some of her favorite treats from the great cookie bakes of her childhood: Spritz Lemon Cookies with Sprinkles; Grandma's Filled Cookies with Raspberry Jam; Russian Tea Cakes; and Pepparkakor — a crispy, slightly spicy Scandinavian cutout cookie.

The World of Dumplings

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.

Treats for the Holidays

Lisa Crawford

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

The holidays are a wonderful time to get creative in the kitchen! Young bakers will cook along with Lisa as they learn to mix, roll and shape Classic Sugar Cookies, then decorate them with colorful homemade Fabulous Frosting. We’ll continue the baking fun as we prepare Thumbprint Cookies, with festive filling choices. Little chefs can munch their homemade treats after class, or package them up for holiday gifts!

Turkish Holiday Cookies

Pinar Ozhal

Demo, Vegetarian

Explore the holiday traditions of the Middle East and Northern Africa as Pinar prepares traditional cookies popular throughout these regions and in her homeland of Turkey. She’ll share how to make Mamul cookies with rosewater, nuts and dates using what you have on hand to create a beautiful final product. Pinar will also create Çatlak Kurabiye, or Ghoriba, a naturally gluten-free delight with pistachios and orange blossom water.

Vegan Holiday Desserts

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegan

There’s no better time to warm up with a fresh-baked pie. But with so many desserts relying on dairy or gluten, it can be a challenge for those who are vegan, gluten- or dairy-free to find a suitable slice. Frankie will share her adaptations of autumn’s classic treats, converting them into delicacies that the entire family will drool over. Learn how to make an exquisitely textured Pumpkin Pie, and Glazed Apple Fritters. For the finishing touch, Frankie will also share her recipe for Dairy-Free Whipped Cream!

Vegetarian Holiday Table

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

The feasting season is upon us! Whether you’re preparing to cook for two or a few, you want a holiday spread that will appeal to everyone at the table. Birgitte will demonstrate how to prepare a creative and nourishing main course that’s suited for a vegetarian, vegan or grain-free diet: Wild Mushroom and Hazelnut Loaf paired with a colorful Fig-Balsamic Roasted Beet Salad with Toasted Pecans.