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.

A Taste of Cuba

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

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

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.

Bagels in One Hour

Bagels in One Hour

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.

Baking with Local Flours

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.

Banh Mi Sandwiches

Banh Mi Sandwiches

Pranee Halvorsen

Demo

With their distinctive fluffy baguette and pickled vegetable garnish, Banh Mi sandwiches are a vehicle for a mouthwatering host of fillings. Join Pranee as she takes you through the composition of this satisfying Vietnamese classic. She’ll prepare Quick-pickled Daikon and Carrots to add the classic crunch of sourness, followed by Grilled Lemongrass Chicken for the main component. You'll be ready to enjoy Banh Mi at home anytime you like!

Blini and Blintzes

Blini and Blintzes

Irina Vodonos

Demo, Vegetarian

Delve into blini and blintzes with Irina. One of the oldest foods in Russian cuisine, blini are a popular dish year-round and come in endless varieties. When stuffed with fillings, rolled and panfried, the blin pancake becomes a blintz! Drawing on her Russian and Ashkenazi Jewish heritage, Irina will share two types of blin — a traditional yeasted variety topped with butter and honey, and a crepe-style blintz filled with sweet cheese and topped with a seasonal fruit compote.

Burmese Cooking

Burmese Cooking

Pranee Halvorsen

Demo, Gluten-Free

Burmese cuisine reflects the diverse cultural and ethnic traditions of Myanmar with influences from India, China and Thailand. Explore the richness of Burmese cooking as Pranee makes two popular dishes, and discusses their key characteristics and flavors. She’ll make a unique, traditional salad, Laphet Thoke (fermented tea leaf salad with nuts and seeds, served on a wild pepper leaf), followed by Mandalay Mouti Thoke (chicken curry with thick rice noodles and hard-boiled egg).

Calzone Zone

Erica Weisman

Ages 8 to 12, Cook-Along

Get in the calzone zone! Young chefs will join Erica as they learn to make classic Italian calzones completely from scratch. They’ll start by mixing and kneading their dough before making their own fresh ricotta cheese. Then students will stuff the calzones with homemade tomato sauce and a variety of fillings, including Parmesan, pepperoni and ham, before baking the final product to cheesy perfection.

Cast-Iron Cooking

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.

Cooking for Passover: Matzo Brei and Charoset

Cooking for Passover: Matzo Brei and Charoset

Irina Vodonos

Demo, Vegetarian

With its mild taste and ability to absorb flavors, matzo lends itself to many kinds of preparations. Irina will share one of her favorites: Matzo Brei, a satisfying fried matzo dish often served for breakfast during Passover. She’ll make a savory version with cheese and salsa, and a sweet take with cinnamon sugar. Then, learn to make Charoset, a spread of apples, dates, walnuts and raisins that is a traditional dish for the Passover Seder table – and serves as a delicious topping for the cinnamon-sugar Matzo Brei.

Cooking with Ricotta

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.

Cream Puffs!

Erica Weisman

Ages 8 to 12, Cook-Along, Vegetarian

What gives French pastries their trademark puff? A versatile dough with a fun name: pâte à choux! While practicing fundamental French baking techniques, junior bakers will join Erica to make light and fluffy French cream puffs from basic choux pastry to the sweet vanilla pastry cream filling. Bon appétit!

Crêpes and Galettes of Brittany

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

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

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!

Desserts of Brittany: Kouign Amann

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!

Dim Sum Favorites: Char Siu Bao

Dim Sum Favorites: Char Siu Bao

Elaine Sher

Demo

Dim sum anyone? Learn how to cook up Char Siu Bao (steamed barbecue pork buns) at home! Elaine will show you how to create the fluffy bao dough, then craft a flavorful barbecue pork filling using store-bought Char Siu marinated in a wonderfully rich homemade sauce. She’ll demonstrate the pleating technique for artfully and securely sealing off your buns and share the keys for steaming to perfection. Plus, she’ll uncover the secrets to making your own Char Siu from scratch.

Easter in Turkey

Easter in Turkey

Pinar Ozhal

Demo, Vegetarian

Turkey is home to a rich mosaic of food cultures, traditions and beliefs. Drawing on her memories of Easter celebrations in Istanbul, Pinar will prepare two celebratory dishes served in the springtime in this cosmopolitan city. She will make Paskalya Coregi, a rich bread of Greek and Armenian origin similar to challah, that is flavored with mahlep or cardamom and topped with almonds. For dessert, she’ll craft Narenciyeli Anasonlu Yoğurtlu Kek, a yogurt cake with citrus and fennel seeds.

Easter Lamb Roast

Easter Lamb Roast

Marianna Stepniewski

Demo, Gluten-Free

Unleash your inner Anglophile with a traditional English Easter dinner! Inspired by her grandmother’s Easter table, Marianna will demonstrate how to sear and finish an Herb-roasted Rack of Lamb in the oven for an impressive main dish. She'll show you how to properly prepare British Roasted Potatoes and craft Citrus Posset with Rhubarb Compote for dessert. Along the way you’ll learn to make an herb rub for the lamb, make a fruit compote and how to serve it all up for an impressive Easter feast.

Feeding Your Microbiome

Feeding Your Microbiome

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

Cook-Along, Gluten-Free, Vegan

Nutritionist Michelle will guide you on a deep dive into your microbiome — the community of organisms that protects your body against germs, influences your metabolism, and makes use of essential vitamins and nutrients. Michelle will bring you up to speed on how to restore the natural rhythm of your microbiome, cultivating a healthy environment with plenty of fiber, pre- and probiotics, and a variety of plant-based foods. Put this approach into practice as you cook along to make Crimson Beets and Purple Cabbage Kraut along with Silky Sunchoke and Celeriac Soup.

Flavors of Pakistan

Flavors of Pakistan

Kausar Ahmed

Demo

Join Kausar, author of “The Karachi Kitchen,” for an exploration of regional Pakistani dishes inspired by her childhood in the port city of Karachi. Kausar will make Lahori Fish — a street food favorite — featuring spicy fish fried in a batter of chickpea flour and spices. She’ll also prepare a traditional accompaniment, Kulcha Bread, a soft, leavened flatbread that’s often cooked in a tandoori oven. To top it off, she’ll craft Cilantro-Yogurt Chutney to round out each bite.

Flavors of Persia

Flavors of Persia

Omid Roustaei

Demo, Gluten-Free

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 Khoresh Albaloo (a stew of sour cherry and lamb meatballs in saffron broth). He’ll discuss the fundamental role herbs and spices play in Persian cooking and show you how to prepare Saffron Rice with a perfectly crisped, golden Tahdig crust.

Food as Medicine: Stress and Nutrition

Food as Medicine: Stress and Nutrition

Marilyn Walls, M.S.

Lecture

After long months of stress and health challenges, our bodies may need assistance in recovering. In this lecture-style class, you’ll hear from nutritionist Marilyn as she discusses the interaction between the foods we eat and our immunity and brain health. She will uncover how our food choices can be a form of self-care and how to create positive pathways for repair and growth by supporting our mental and physical functions through diet. Bonus recipes will be provided.

French Classics

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!

French Classics for Spring

French Classics for Spring

Tiago Freitas

Demo

Master the time-honored methods of French cuisine with chef Tiago’s expert guidance. He'll break down key techniques as he prepares Sautéed Trout à lá Meunière. See how he prepares the fish, from filleting and removing pin bones to sautéing it with flour until golden. As an elegant topping for the fish, Tiago will whip up Lemon Parsley Pan Sauce. He’ll make it a complete meal by serving the fish alongside a complementary Endive Salad with Roquefort and Walnuts — plus French wines to pair.

French Macarons

French Macarons

Marianna Stepniewski

Demo, Gluten-Free, Vegetarian

These little French meringue bites might just be the best sandwich cookies in the world. Learn how to master the art of the macaron as Marianna shares the science behind the French techniques. She’ll cover how to perfect the cookie’s meringue base, craft silky-smooth buttercream, and assemble an elegant final product: Vanilla Bean Macarons with Gingery Rhubarb Swiss Meringue Buttercream.

Greek Pita from Scratch

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.

Hand-shaped Fresh Pasta

Hand-shaped Fresh Pasta

Tiago Freitas

Cook-Along, Vegetarian

Handmade pasta can seem intimidating, but it’s easier and more approachable than you think. Cook along with Tiago in this lively pasta workshop as you learn to make two hand-shaped varieties — no pasta machine required! The dough comes together with just semolina and water, and the pasta can be formed using your hands and a butter knife. Tiago will lead you in whipping together a couple quick sauces to accompany your fresh pasta, resulting in two distinct dishes: Orecchiette with Lemon and Asparagus, and Cavatelli with Mushroom Cream Sauce.

Handmade Chinese Dumplings

Handmade Chinese Dumplings

Elaine Sher

Cook-Along

Ever-popular Chinese dumplings are easier to make at home than you think! Beginning with scratch dumpling dough, Elaine will break down all the elements for Pork and Cabbage Dumplings, sharing her tips and giving you the confidence to prepare these delectable bite-size delights yourself. You'll learn to roll and wrap your dumplings, mix a traditional marinade for the filling, and master the best techniques for a perfectly panfried final product.

Handmade Italian Gnocchi

Handmade Italian Gnocchi

Paola Albanesi

Cook-Along, Vegetarian

Made with just a few ingredients, gnocchi are not only fun to make by hand, but they cook up in a snap and can even be made in advance and frozen for later. Paola will show you different methods for forming these fluffy potato dumplings and lead you in preparing Tuscan Kale and Walnut Sauce to top the gnocchi along with Pecorino Romano. You’ll be set to enjoy many gnocchi Tuesdays to come!

Incredible Crab Cakes

Incredible Crab Cakes

Tiago Freitas

Cook-Along

When the weather starts to hint of warmer days to come, Tiago craves crab cakes! And here in the Pacific Northwest, crab cakes are a delectable way to highlight local seafood. Follow along with Tiago to season, form and sear Crab Cakes served with Red Pepper Fish Sauce. To round out your seaside snack, you’ll learn to make Chipotle Aioli and vinegar-based coleslaw.

Indian Kathi Rolls

Indian Kathi Rolls

Shama Joshi

Cook-Along, Vegetarian

Former food truck owner Shama shares one of her most popular offerings — Indian Kathi Rolls. These wheat wraps are stuffed with curries and topped with savory condiments. Cook along as you learn to make Roti bread from scratch, vegan Aloo Gobi Curry (spiced potato curry) and scratch-made condiments, including Mint-Cilantro Chutney and Quick-Pickled Onions. Wrap up your rolls and enjoy!

Indian Street Food: Aloo Tikki Chaat

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 201: Easter Edition

Instant Pot 201: Easter Edition

Rachel Duboff

Demo, Gluten-Free

If you're ready to venture beyond the basics on your Instant Pot cooking journey, this is the class for you. Get up to speed ahead of Easter as Rachel employs the Instant Pot shows you how to successfully pressure-cook cook eggs, meat and sugars and starches. To prep for your Easter table, she’ll demonstrate how to make Bone-In Glazed Ham, Deviled Eggs and Scalloped Potatoes. She’ll also troubleshoot challenges, with plenty of time for Q&A.

Instant Pot Basics

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 Pot Roast, and Mushroom Rice Pilaf.

Intro to Fermentation

Intro to Fermentation

Birgitte Antonsen, N.T.P.

Demo, Gluten-Free, Vegan

Learn to make your own Beet Kvass and Fermented Spiced Carrot Sticks with Birgitte, our resident fermentation expert. Not only are fermented and cultured foods satisfyingly tangy and great for curbing cravings, they’re full of enzymes that support healthy digestion and boost immunity. Birgitte will introduce you to the fermenting process, troubleshoot common questions and inspire you to begin fermenting you favorite veggies.

Kids Bake Pop Tarts

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 Cook: High Tea

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’ After-School Cooking Club

Kids’ After-School Cooking Club

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

Ages 8 to 15, Cook-Along

Junior chefs will cook along with Ami to whip up a fun global meal each week of this after-school exploration. They’ll bake, chop, stir and season their way through eight delectable dishes while practicing fundamental cooking techniques and honing their kitchen skills.

Kitchen Chemistry: Homemade Cheese

Kitchen Chemistry: Homemade Cheese

Cam Zarcone

Ages 10+, Cook-Along, Vegetarian

Kids can uncover the science behind culinary techniques and processes with chef and kitchen chemist, Cam. This time, cheese is on the menu! Junior cooks will learn how to transform milk into their own Homemade Ricotta Cheese, then put their fresh cheese to good use in two recipes. Students will practice spatula skills as they make Ricotta Pancakes and mix together an elegant Herbed Ricotta Crostini.

Ligurian Ravioli

Ligurian Ravioli

Paola Albanesi

Demo

Get ready to revel in ravioli! Join Paola to explore one region’s take on this classic Italian dish as she prepares Ligurian Pansotti — ravioli filled with ricotta and fresh herbs. She’ll begin with a primer on how to make and roll out fresh egg pasta dough. Then, she’ll demonstrate two different methods for shaping and filling ravioli with a creamy cheese. To top off your pasta, Paola will craft a delectable Salsa alle Noci (walnut sauce).

Ligurian Spring

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.

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).

Malaysian Net Crepes

Malaysian Net Crepes

Jennifer Reyes

Demo

With influences from Chinese, Indonesian and Indian cooking, Malaysian cuisine is a delicious mélange of flavors and spices. Add some international travel to your weeknight dinners as Jen demonstrates how to form the delicate latticed bread know as Roti Jala (Malaysian net crepes). She’ll pair the crepes with Caramelized Beef Curry Stew with Lemongrass and Coconut, breaking down the method for building flavor to create a hearty, deeply spiced curry.

Mastering Chinese Fried Rice

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 Grass-fed Beef with Jason Wilson

Mastering Grass-fed Beef with Jason Wilson

Jason Wilson

Demo

Grass-fed beef is a wonderful alternative to grain-fed cattle; but, it can be tricky to cook due to its leanness. Join Chef Jason Wilson as he discusses several cooking, marinating and tenderizing methods to make grass-fed beef shine. Using 100 percent grass-fed beef sourced from Thousand Hills, ranchers dedicated to regenerative agriculture, he’ll prepare Spice Seared New York Steak with Kim-Chee Cauliflower Fried Rice and Seared New York Steak with Potato, Dried Tomato and Green Garlic Salad.

Mastering Maqluba

Mastering Maqluba

Zozan Shamdeen, Sheelan Shamdeen

Demo, Gluten-Free, Vegan

A layered tower of rice and vegetables flipped upside down when served, Maqluba is an impressive one-pot dinner dish popular throughout the Middle East. For Kurdish-American sisters Zozan and Sheelan, Maqluba holds a special place in their hearts as the centerpiece of family weekend dinners. In this class, they’ll cover the techniques required to layer, flavor and flip the Maqluba as they share stories from their family’s culinary traditions. For a bright side dish, they’ll prepare Kurdish Pomegranate Salad with seasonal vegetables.

Nancy’s Asian Food Favorites

Nancy’s Asian Food Favorites

Nancy Leson

Demo

Nancy loves Asian cuisines more than any other, finds inspiration in Asian restaurants and cookbooks, and cooks across culinary cultures at home. Here, she’ll share some of her favorite Asian foods, convinced that once you taste them, you'll also consider these recipes part of your kitchen classics. She’ll make Vietnamese Chile Garlic Chicken Wings; Nate's Thai-style Kimchi; and Spicy Ginger Rice.

One-Bowl Meals

Rachel Duboff

Demo, Gluten-Free

Elevate the pantry dinner with satisfying one-bowl meals that appeal to everyone. Chef Rachel will take you step-by-step through two of her favorite bowls and share a flexible formula — choosing a simple base and layering proteins, veggies, versatile sauces and toppings — so that you can get creative with what you have on hand.

One-Hour Bagels

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.

Portuguese Piri-Piri Grill

Portuguese Piri-Piri Grill

Tiago Freitas

Demo

Spicy, flavorful Piri-Piri Grilled Chicken is a staple of Portuguese cuisine. Let Tiago show you how to make his signature Piri-Piri Sauce from scratch while discussing its history and tracing its roots from Africa to Portugal. He'll break down and spatchcock a whole chicken for the grill, sharing tips to achieve even cooking and that perfect grill flavor. He’ll pair the chicken with a delicious traditional appetizer of Peixinhos da Horta (tempura fried green beans).

Scotch Eggs for Easter

Scotch Eggs for Easter

Tiago Freitas

Demo

A popular pub and picnic food, Scotch Eggs are not only delicious but quite versatile! They make a great appetizer, snack or main dish – and a delightfully thematic component for an Easter feast. Tiago will walk you through the steps for obtaining a prefect soft boiled egg, breading and wrapping with minced pork, then deep-frying the eggs. He’ll pair the eggs with scratch-made Grainy Mustard Sauce and Crispy Oven-roasted Potatoes with Garlic and Thyme.

Senegambian Cooking

Senegambian Cooking

Oumie Sallah, Adama Jemmeh

Demo, Gluten-Free

Join Adama and Oumie, sisters and co-owners of Afella Jollof Catering, for an introduction to Senegambian cooking. They’ll share stories and unpack the culinary and cultural history of this West African region as they prepare two signature dishes. First up is Mafe, a mouthwatering peanut- and tomato-based stew that can be made with meat, fish or vegetables. To complete the meal, they’ll also prepare Jollof Rice, a popular one-pot rice dish.

Sheet-Pan Fajitas

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.

Sourdough Neapolitan Pizza

Sourdough Neapolitan Pizza

Paola Albanesi

Demo

Put a sourdough spin on classic Neapolitan pizza! Paola will delve into the basics of sourdough fermentation, sharing a method that takes limited active time and doesn’t require special tools. You’ll learn to shape and bake your pizzas in a home oven with tricks for adapting to a pizza stone, cast-iron griddle or baking sheet. Paola will make two sourdough pizzas: Pizza Bianca (with Parmigiano cheese, zucchini ribbons and prosciutto), and classic Pizza Margherita (with tomato sauce, mozzarella and basil).

Spaghetti and Meatballs!

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 Break Camp: A Trip to Asia

Spring Break Camp: A Trip to Asia

Lee Baker

Ages 8 to 12, Cook-Along

Send your young cook on a week-long culinary trip to Asia with chef Lee! Kids will learn to prepare unique dishes from around the continent of Asia, whipping up classics from China to Thailand and beyond. They’ll practice a variety of cooking techniques and pick up new skills along the way.

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 Capri

Spring in Capri

Paola Albanesi

Cook-Along

Take a trip to southwestern Italy by way of its coastal cuisine! Located in the Gulf of Naples, Capri is home to a wealth of fresh seafood. Paola will be your guide as you cook along to prepare Spaghetti alle Vongole (spaghetti with clams) and Gamberi al Profumo di Limone (roasted shrimp with lime leaves). You’ll gain confidence in buying and storing clams, and learn Paola’s tricks for shelling and deveining shrimp before you transform both types of shellfish into fresh, simple and satisfying final dishes.

Spring in Kurdistan

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 Picnic Bento

Spring Picnic Bento

Kanako Koizumi

Demo

Spring is a very special time of year in Japan — cherry blossoms bloom and picnics abound! Kanako will show you how to prepare a bento meal, perfect for enjoying under Seattle’s cherry trees on a park outing. She'll cover the basics of assorting the five food colors into aesthetically arranged dishes and share key bento cooking techniques. Kanako’s bento will include Baked Chicken Karaage; Salmon Edamame and Cherry Blossom Rice; a perfectly rolled Tamagoyaki (omelet); and crunchy Cucumber Mustard Pickles.

Spring Plant-Based Meals Kids Will Love

Spring Plant-Based Meals Kids Will Love

Caroline Wright

Demo, Gluten-Free, Vegan

Get inspired to create plant-based meals for your family that taste good and are fun, too! Caroline, local cookbook author and mom of two, will share her favorite plant-based recipes for parents looking to spur their kids’ enthusiasm for vegan eating. Watch as she prepares Curly Zucchini Noodles with Thai Sauce, and Skillet Peanut Butter Sundae — a giant peanut butter cookie made in a cast-iron skillet, topped with coconut cream and homemade chocolate sauce — for dessert.

Spring Refresh Detox

Spring Refresh Detox

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

Demo, Gluten-Free, Vegan

After a long winter, your home isn’t the only thing in need of spring cleaning — your body deserves a refresh, too! Nutritionist Ami will make detoxing downright easy as she walks you through foods and herbs that help aid the body’s natural detoxing process. She’ll show you how to use these insights with a menu that nourishes and supports the body: Great Granola with oats, seeds and dried fruit; Simple Refresh Salad with bitter greens, hemp oil and lemon juice; a rejuvenating spring soup; and an anti-inflammatory elixir.

Spring Soup Club

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.

Thai Favorites: Phad Kee Mao

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.

Thai Favorites: Phad See Ew

Thai Favorites: 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!

The Art of the Omelet

The Art of the Omelet

Tiago Freitas

Cook-Along, 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

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 with two hearty dishes that characterize Ethiopian cooking. Eleni will offer an introduction to spice blends as you cook-along and prepare Red Lentil Stew; and Green Bean and Carrot Stir-fry. And of course, no Ethiopian platter is complete without Injera bread. Eleni will demonstrate the steps for this tangy, fermented, teff-flour flatbread that will inspire you to get cooking at home.

The Perfect Fried Chicken Sandwich

The Perfect Fried Chicken Sandwich

Jennifer Reyes

Demo

Fried chicken sandwiches are everywhere these days — and for good reason! Skip the trip for takeout and join Jen as she shares her secrets for making the perfect fried chicken sandwich. Jen’s approach will crisp skin-on chicken thighs to provide the crunch you’re after, without the heavy breading. Add a bright Lemony Coleslaw and crunchy Quick Pickle Chips, and you have a sandwich worth serving for dinner.

The Persian Table

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

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.

Vegan and Gluten-Free French Eclairs

Vegan and Gluten-Free French Eclairs

Frankie Cannata-Bowman

Demo, Gluten-Free, Vegan

Pastry-making can be intimidating, especially when you add a vegan or gluten-free element. Fear not! Frankie is here to empower you to explore the possibilities of vegan and gluten-free baking, sharing her tips for achieving that elusive balance of flavor and texture. In this class, she’ll tackle a French pastry classic: Chocolate Eclairs with Vanilla Pastry Cream. Frankie will show you how doable it can be to make amazing eclairs at home. You’ll gain tips, techniques and ingredients to utilize in your own alternative baking journey.

Vegan Cantonese Dinner

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 Italian Dinner

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

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.

World's Best Cioppino

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.