Korean gimbap is rice rolled in seaweed containing a plethora of vegetables, meat, and sometimes seafood. It's a wonderful dish, perfect for family friendly entertaining or easily portable on-the-go meals. To create our gimbap we will use the ingredients below. Sylvia Becker will teach how to prepare each element with the proper flavor profiles. Then […]
Falafel is that much-loved Middle Eastern street food that creates true craving after a first tasting. Well, that’s true of GOOD falafel, anyway, and that’s exactly what we’ll be making together in this class. Serge Madikians is well known for his delicious falafel, which is among the most popular appetizers at his restaurant Serevan in […]
The vast and complex cuisines of India vary by region, so in effect there is no such thing as “an” Indian cuisine. This makes the many flavors of India wonderfully exciting to explore for the home cook. In this informative demonstration class Tess Kelly will share a menu you’ll want to make at home, hopefully […]
Fall’s comforting flavors of apples, pears and sweet spices take center stage in this demonstration cooking class led by chef Miriam Rubin. First, she’ll show how to create an Italian-style freeform tart, known as a crostata, but this one has the all-American flavors of crisp apples, spices and a super easy cheddar cheese crust. While […]
Stir-frying is the most fundamental cooking technique in Chinese cuisine, but like with most anything, one needs to understand the traditions, tools and techniques for the best result. Most stir-fry dishes contain protein and vegetables that when ladled over plain white rice create a perfectly simple, balanced one-dish meal. In this demonstration class Kian Lam […]
Oleg is back in our kitchen, this time to share comforting cold-weather dishes you’ll want to make all fall and winter. He’ll begin with a savory mushroom and cabbage pie. The crispy crust gives way to a filling that is tender and juicy with beautifully balanced flavors. This pie makes a wonderful appetizer or main […]
French Cuisine is world renowned, and Tess Kelly once again shares her knowledge of it with a classic menu of Coq au Vin and delicious side dishes followed by Mousse au Chocolat. Students in Tess’ classes often tell us that they repeat her recipes at home, making her recipes a fixed part of their menu […]
Fall in the Hudson Valley is a time of plentiful produce as we prepare for the winter months ahead. In this baking class we will get cozy in the kitchen as Mimi demonstrates how to make a delectable assortment of just-sweet-enough desserts and treats using seasonal fruits and vegetables. Mimi was (and remains) much admired […]