Please enable cookies in your web browser.
The world traveller
We all have our favorite Thai restaurants, but now you can make dishes just as authentic at home with Pranee’s recipes and her expert instruction. She will demonstrate how to make some of the most popular dishes, such as Phad Thai (stir-fried rice noodles with tofu, seasonal vegetables, peanuts and chives); Gaeng Massaman (braised chicken curry); Yum Som Oh (grapefruit salad with prawns, caramelized shallots and cilantro); and Kao Neow Dam (forbidden rice pudding with warm coconut milk). With poultry, seafood and eggs; no dairy.
Make an Indian meal for your family or friends with this easy-to-follow menu that is anchored by a traditional Chicken Biryani dish. Uma will start this class with a Ginger- and Cardamom-flavored Masala Chai (tea) to warm you up. She will show you how to make Sweet and Spicy Peanuts and Honey Ginger Vinaigrette that will garnish a Green Salad with baby greens and dried mango. The star of the night is Chicken Biryani, an intriguing dish of chicken, basmati rice and spices, accompanied by cooling Cucumber Raita. We will finish with a refreshing rose-scented Pomegranate Sorbet. With poultry and dairy; no eggs.
Eastern European cooking is hearty, homey and satisfyingly delicious — foods that chef Erin, a third-generation Hungarian-American learned to cook from her grandmother. Erin will share Grandma Rose’s recipes for Goat Cheese Spread; Potato and Cheese Peirogis (dumplings); Chicken Paprikás; Stuffed Cabbage; and Cucumber Salad with Sour Cream. You’ll get hands-on experience and lessons in how to make peirogi dough, techniques for filling and cooking cabbage rolls, seasoning choices for the chicken, and braising and stewing techniques. With meat (bacon), poultry, dairy and eggs. Class size limited to 14.
You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.
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. It has very mild winters that allow the growth of gorgeous fruits and vegetables, and we celebrate these products in her easy menu. You’ll taste Insalata di Arance (a zesty salad with oranges and olives), Torta Pasqualina (savory pie filled with ricotta and herbs usually served on Easter Monday), and Farfalle con Salsa di Noci (bowtie pasta with walnut sauce). Dessert is Affogato al caffé (ice cream floating in espresso and topped with fresh whipped cream). Vegetarian, with dairy and eggs.
In the tiny side alleys of Moroccan souqs, or markets, there are little stalls, open-air carts and one-room cafés serving simple, tasty market fare. This is the food the workers eat as they open their stalls for the day, or shoppers relax with when they take a break. Marcia, who served in the Peace Corps in Morocco, will prepare Kefta (spicy ground lamb, traditionally skewered and grilled), served with harissa (a spice and chile condiment); Berber Eggs (scrambled into a fresh tomato and onion “stew”) with Moroccan spices; and Harira (traditional soup with chicken stock, tomatoes and lentils). For a finishing bite from the sweets stalls, she makes Haroset, Moroccan “truffles” made with dates, almonds and apple. With meat, poultry and eggs; no dairy.
Siberia “enjoys” between six and nine months of frigid temperatures, depending on the specific region. If you were a typical Siberian family, what would you eat for dinner on one of those cold nights? It might be Rassolnik (barley, beef and tangy pickle soup) and Pelmeni (small dumplings filled with juicy ground pork and beef). In true Siberian style, you will finish the meal with a cup of tea with a little something sweet such as Sukhariki, the Russian version of a twice-baked biscotti with walnuts and raisins. With meat, dairy and eggs. Class size limited to 16.