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Learn key components of French cuisine! Co-op owner Jill Mielcarek will define mother sauces, lead participants through the classical preparation of four of the five sauces, and provide tasty variations. Each sauce is delicious on their own, but also important Read More
Cabbage can be a lot more exciting than slaw doused in mayonnaise. Learn to make amazing salads, braises, and krauts from India, Eastern Europe, and Central America. This class showcases just how versatile and flavorful the humble cabbage can be. Read More
It may be winter, but that doesn’t mean you can’t have fresh, locally grown foods! Sprouting provides you with the fresh, nutritious food you crave as you wait for the spring veggies to come in. Co-op owner Laura Farwell will Read More
Explore the vast array of uses for onions and garlic. From sweet, soft caramelized onions to spicy, garlicky pasta, this class will showcase the variety of flavors that can be coaxed from these staple pantry items with menus from Italy, Read More
Potatoes have gotten a bad rap. We no longer think of them as a healthy food, probably because over half the potatoes consumed in the U.S. are in the form of French fries. It turns out, not only can potatoes Read More
This class provides some basic Mexican influenced recipes that can be the building blocks of making multiple easy and affordable meals. The ingredients are versatile and easy to obtain and the techniques are simple to master. And like Mexican street Read More
This class provides some basic Mexican influenced recipes that can be the building blocks of making multiple easy and affordable meals. The ingredients are versatile and easy to obtain and the techniques are simple to master. And like Mexican street Read More
Learn how to make and serve traditional breakfast dishes of South India. This class will cover the customary preparation as well as modern shortcuts to idlis, dosas, and uttapoms. How to prepare some recommended accompaniments will also be taught. Though Read More
Learn how to make and serve traditional breakfast dishes of South India. This class will cover the customary preparation as well as modern shortcuts to idlis, dosas, and uttapoms. How to prepare some recommended accompaniments will also be taught. Though Read More
We’re accustomed to having fresh greens whenever we want them from the supermarket. But before our modern food system took hold, people were stuck eating whatever was put away in the pantry. Spring greens were something to celebrate, a sign Read More
