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Your best friends (and you!)

Denotes a hands-on PCC Cooks class.
Authentic Italian Pizza

Iole Aguero

Naples is the birthplace of both Iole and the best pizza on Earth, so it’s natural that the two come together in this class. Iole will walk you through the steps to making her perfected homemade crust as you work together to prepare Pizza Margherita with basil, tomatoes and olive oil drizzle; Classic Pepperoni Pizza; Spring Vegetable Pizza; and Gorgonzola Pizza with Pears and Walnuts. Meat optional, with dairy; no eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Handmade Italian Gnocchi (with a twist!)

Iole Aguero

New recipes! Start the year off celebrating the joy of cooking together. In this fun class, you’ll be working hands-on to make the freshest, lightest gnocchi (say nee-o’-kee), little Italian dumplings, lightly cooked and bathed in delectable sauces. Going beyond the more common potato gnocchi, we’ll be preparing new varieties this round — Sweet Potato Gnocchi with Brown Butter Sage and Gnocchi Alla Romana (Semolina Gnocchi) with Béchamel Sauce. Vegetarian with dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Russian Dumplings

Irina Vodonos

Irina learned from her mother and grandmother in Moscow how to make dumplings, one of Russia’s most popular dishes. We’ll start by making an easy dough to prepare two varieties of dumpling: Pelmeni (filled with beef and pork) and Vareniki (filled with mushroom and onion). We’ll also make lamb-filled Buuz, or Pozy, the ethnic Buryat specialty dish that’s a cousin to momos (Tibetan steamed dumplings) and popular near the Russian-Mongolian border. Served with a crisp, refreshing Radish, Egg and Scallion Salad, you’ll see how satisfying Russian cuisine can be. With meat, dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Tamales and Salsas

Devra Gartenstein

Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make Tamales with two different fillings — Spinach and Pumpkin Seeds, and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.

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PCC Cooks catalog

Interactive version of the print catalog

Browse classes through the interactive version, then click the plus sign to register. Search for a favorite instructor or subject, share and print pages. Go »

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