Kimchi and the Science of Cold Fermenting
Kimchi adds a spicy, deeply umami flavor to sandwiches, roasts, and more.
Preserving: Quick Pickling
Almost everything in the garden can be preserved using this fast and flavorful method!
Traditional French Cassoulet
The Cassoulet began as a “peasant” dish, popular with the working classes. Its deep flavor and simplicity made it a French tradition.
Make Your Own: Fire Cider
Reputed to be immune-supporting and a digestif, a spoonful a day is used to help ward off colds and such in the winter months.
Homemade Salad Dressing: From Simple to Complex
This class teaches the techniques and flavor profiles needed to make your own spectacular salad dressings, from the very simple to the more seriously complex.
Kids in the Kitchen: Pretzel Bites with Cheddar Cheese Dip
A well-loved pairing, these plump, salty bite-sized snacks are perfect for the game or a quick appetizer for guests.
Mozzarella from Scratch
Learn the basics of turning milk into cheese, and the hands-on techniques for stretching a sweet, tender curd into your own fresh mozzarella.
Meatless Meals: Chickpea Burgers with Caramelized Onions
Learn how to combine protein-packed garbanzo beans with a few simple ingredients to make healthy, tasty plant-based burgers.
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