Loves hands-on explorations of new techniques and recipes. 

Eat More Meatless: Eggplant


A hands-on cooking class culminating in a family-style meal served with wine.

Is there anything the amazing edible eggplant can't do? This versatile vegetable can easily become the centerpiece for meatless main dishes. You'll leave here with four recipes you can prep ahead for busy weeks or make last minute. 


Short and Sweet: Tomato


A fast-paced, hands-on cooking class for 16 guests culminating in a family-style dinner served with a glass of wine or beer. 

Not every eager home cook can afford a whole evening to an in-depth cooking class at our 18th Street Classroom. To help those cooks out, our "Short and Sweet" series asks only two hours from your busy lives to learn something new and have a delicious meal. You'll get to enjoy all the perks of being in our space: meeting new people, learning from our teachers, and walking away with recipes that can inspire future meals.

Flavors of France: The Parisian Bistro


France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! Although many of the celebrated dishes of French cuisine are impressive, they needn't be intimidating. In this hands-on class featuring bistro classics, Zoé McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.


Tartare de Filet de Boeuf au Couteaux — Traditional Steak Tartare (pictured)

Gaspacho — Summer Gazpacho 



A hands-on cooking class culminating in a meal of a seasonal salad and the baked goods served with wine and beer.

Ahhh, bagels. A staple of the breakfast table, bagels also incite discussions on who makes the best ones. Learn how to make your own fresh bagels with Jennifer Altman: how to make the dough, form it into bagels, boil them, bake them, and eat them! Jennifer will also share some recipes behind a variety of delectable schmears.


Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels



Subscribe to RSS - Cook