Immerse yourself in the heartwarming traditions and flavors of Christmas in Ukraine with cookbook author, activist and chef Anna Voloshyna.
Instructor Frances Wilson shares an enticing holiday brunch menu, just in time for visiting guests and festive gatherings.
Chef Greg Dunmore leads this exploration of dashi, the cornerstone broths of Japanese cuisine, with an array of tempting recipes to inspire your home cooking.
Join Jeremy Jarman to make (& take home) the season’s most sought-after sweet. This impressive, festive dessert is lots of fun to make, decorate, and share with your loved ones!
Let Bebe Black Carminito bring pizzaz to your party food with easy, fun recipes from her book, The Curated Board. She’ll share styling secrets for tasteful boards and platters to wow family and friends.
Amelia Eudailey of Hej Hej serves up this Swedish gingerbread house extravaganza, complete with a traditional Swedish Christmas buffet. You’ll take home your very own gingerbread house!
We’re teaming up with Salt+Spine for our annual Cookie Swap, including cookie sampling, baking demos, and lots of holiday spirit. Please join us!
Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.
Build your confidence in this 4-week continuation of our Learn to Cook series. We’ll tackle handmade pastas, bone up on fish and shellfish, simmer sauces from around the globe, and more! Did we mention the dinner party?
Part of the Learn to Cook More: Technique (Winter 2025) Series
This segment of Learn to Cook More focuses on pasta. From hand cut farfalle to plump little filled tortellini, you will learn firsthand how simple and satisfying it is to make pasta at home.
Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
Transform your home cooking in our Learn to Cook Series: We’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.
If you’re looking for a great date night idea, look no further! Cooking Clare Langan’s steakhouse menu together is a great way to relax, learn & enjoy a spectacular meal.
Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
Transform your home cooking in our Learn to Cook Series: We’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.
Here’s a great idea to kick off a new year of cooking: Join Linda Carucci to make the ultimate weekend lunch, Paella!, served up in California style with the best fresh, local ingredients.
Jackie Apple will help you greet the new year with achievable recipes featuring anti-inflammatory, antioxidant-rich foods packed with flavor.
Part of the Learn to Cook More: Technique (Winter 2025) Series
This class takes a deep dive into advanced seafood preparation, as we work with whole fish, squid, and various shellfish in an array of recipes.
If you’re looking for a great date night idea, look no further! Cooking Clare Langan’s farmers market menu together is a great way to relax, learn & enjoy a spectacular meal.
Dough master extraordinaire Michael Kalanty will share his techniques and recipes for making truly superb pizza at home.
Camila Loew joins us online from Barcelona to explore the intersection of Spanish and Japanese cuisines—their ingredients, beloved recipes and traditions.
Viola returns for another Italian classic. Two worthy dishes that stand proudly on their own, saffron risotto and braised veal shanks, unite to become an indelible icon of Milan’s cuisine: Ossobuco alla milanese.
Transform your baking skills with instructor Jeremy Jarman in this four-session course. Learn to properly measure and mix, wield a rolling pin and a piping bag, and bake all kinds of sweet and savory treats with confidence.
Part of the Learn to Bake (Tuesdays)—Winter 2025 Series
Melted, chilled, creamed, browned—learn the function of butter and other fats in baking. We’ll make a dazzling array of cookies and practice the skills you need to create superb pie and tart crusts.
Part of the Learn to Cook More: Technique (Winter 2025) Series
This session focuses on sauce making, from classic codified French methods to standout sauces from around the globe. You’ll blend, reduce, emulsify and learn to balance flavors to enhance any dish on your table.
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make healthy, inviting, nourishing meals.
Get ready to roll, fold, fry, and savor with Nisha Panchal Patel as your guide! We’ll make wrappers, fillings and chutneys to eat in class, with plenty to take home for future feasts.
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make healthy, inviting, nourishing meals.
Join Chef Greg Dunmore for an exploration of soy sauce and tamari, with an in-depth guided tasting and recipes and techniques to enhance your home cooking.
Part of the Learn to Bake (Tuesdays)—Winter 2025 Series
Practice the art of making silky-smooth pastry cream, melt-in-your-mouth chocolate ganache, and tantalizing tangy-sweet lemon curd to use in an array of pies and tarts.
Part of the Learn to Cook More: Technique (Winter 2025) Series
For the Learn to Cook II series finale, we’re throwing a dinner party! Learn to plan and host your own gatherings, as we cook a menu created by you and your classmates.
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
Learn to select seafood and prepare it using a variety of techniques. We will also practice grain and vegetable cookery skills, with plenty of inspiration and recipes to expand your repertoire.
Let Anna Voloshyna sweep you away to glamorous early 1900s Kyiv with her menu of traditional Ukrainian recipes (and just a touch of modern California style).
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
Learn to select seafood and prepare it using a variety of techniques. We will also practice grain and vegetable cookery skills, with plenty of inspiration and recipes to expand your repertoire.
Celebrate the Lunar New Year with Linda Tay Esposito’s banquet filled with symbolic and scrumptious traditional dishes, including dumplings and a knock-your-socks-off sashimi salad.
Part of the Learn to Bake (Tuesdays)—Winter 2025 Series
Though absent from most ingredient lists, air is a key component in successful baking. We’ll show you how to capture and use it to yield ethereal meringues, crisp pâte à choux and sky high soufflés.
Need help getting dinner on the table? Jackie Apple has you covered in this class filled with go-to recipes and cooking tips to spruce up your kitchen routine.
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.
Bread expert Michael Kalanty shares the fundamental knowledge and skills you need to make flaky, buttery classic croissants at home.
Part of the Learn to Bake (Tuesdays)—Winter 2025 Series
What better finale for our Learn to Bake series than a good old-fashioned layer cake? Learn to mix, bake, fill, and frost for all of life’s special occasions.
Join Anna Voloshyna, chef and author of BUDMO!: Recipes from a Ukrainian Kitchen to make Medovyk (Ukrainian Honey Cake). This spectacular dessert will wow you and those who are lucky enough to share it with you!
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.
Celebrate Valentine’s day the Italian way, with this Passion Red Menu from Viola. We’ll cook up a meal worthy of this celebration of love. (Singletons welcome, btw!)
Excellent homemade gluten free sourdough bread baking is within your reach! Instructor Camila Loew will guide you through every step of the process she uses to make bread in her own kitchen.
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.
Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.
Part of the Learn to Cook (Thursdays)—Winter 2025 Series
Learning to cook with the very versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.
Linda Tay Esposito leads a rollicking crab fest featuring chili crab, black pepper crab and a golden crab surprise, all showcasing fresh, local Dungeness crab!
Part of the Learn to Cook (Saturdays)—Winter 2025 Series
Learning to cook with the very versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.
Boost your baking prowess with instructor Jeremy Jarman in this 4-session course, the more advanced sequel to our Learn to Bake series.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Further your understanding of the role that butter and other fats play in classic doughs by making puff pastry and brioche from scratch.
Instructor Jackie Apple shares her family recipes for traditional Argentinian empanadas. Roll, fill & fold your way to a fun and casual Friday night supper.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Time-honored classics like crème brûlée, crémeux and Napoleons feature in this class all about luxurious creamy desserts.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Chef Jeremy leads a macarons master class, featuring an array of baking techniques and examining the role of air in these delicate delights.
Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series
Practice new cake making skills as we mix, bake, fill and roll a light and luscious Vanilla Sponge Cake Roulade to celebrate our Learn to Bake More finale!