Using an Air Fryer to cook vegetables is quick—and the healthy results are delicious! In this live online class Kirsten will demonstrate a variety of recipes using in-season local and/or commonly available vegetables including Lemon Pepper Broccoli, Miso Sesame Kale Chips, and Roasted Sweet Potato Sticks. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can cook along at your convenience.

This class is designed for everyone! Together, we’ll journey through the history of matcha and explore how it’s grown, processed, and prepared. You’ll have the opportunity to taste a variety of matcha and other powdered teas, learning how to recognize their unique qualities and differences. No supplies are needed. However, if you have a tea bowl (chawan) or tea whisk (chasen), feel free to bring them along!

Crepes are an easy, impressive do-ahead dish. We will prepare Chicken Divan (chicken with broccoli and cheese sauce) for our main dish. We will follow with Cheese Blintzes served with Apricot Sauce and Mushroom Crepes with Sherry Sauce. Orange Crepe Suzette, Italian and Sicilian Cannoli, Flaming Crepes and other desserts will round out our selections. By the end of the class, you will be an expert in making the perfect crepe including flipping them!

Spring into fresh flavors with Kirsten in this live online cooking class. We’ll start by preparing a grain base and a protein and while those are cooking we’ll make a sauce and some fresh sides, then assemble everything to enjoy now OR pack separately for meal prep. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can cook along at your convenience.

Join us in preparing a sumptuous feast including the national soup - Soupa Avgolemono, which is a lemon flavored chicken soup. The menu is rounded out with a flaming cheese appetizer - Saganaki, along with an eggplant appetizer. Zucchini with ground lamb - Moussaka, is a wonderful variation from the better known eggplant dish. You'll also master spinach rolls in fillo - Spanokopeta, and walnut cake with orange syrup - Karidopita.

Let's bring a hawker center to your kitchen and learn how to make delicious Singapore laksa from scratch. We will start with making laksa paste from scratch and then turn the paste into the popular Singapore Laksa with chicken, shrimp, and tofu. You can choose to make laksa with just the chicken or just tofu. Nothing can beat homemade laksa!

Age 18+ Experience the newest twist on the beloved macaron – an impressive macaron cake crafted from layers of oversized macarons and rich fillings, decorated with traditional macarons. This class is open to everyone, whether or not you have previously participated in Nancy’s macaron classes. You will mix, bake, and assemble your own visually stunning macaron cake, sure to dazzle on any occasion. All necessary supplies are provided. $16.00 supply fee payable to the instructor in class.

Join us for an evening mixing, baking, and decorating your own charming 8-inch cake to take home and share with family, friends or co-workers. No prior decorating experience is required, and everything will be provided for you; you'll see that great results don't always need special tools. Nancy has all sorts of clever tricks up her sleeve to show just how easy—and downright fun—baking can be! $20.00 supply fee payable to the instructor in class.

Discover the exotic and enticing cuisine of Morocco in this online interactive class. You will learn how to make Moroccan chicken tangine, couscous, and salad. While cooking, we will talk about Moroccan spices, including Ras el Hanout, and varieties of other types of tagine dishes. You do not need a tagine pot to make tagine.

North Indian food has bold and rich flavors from ghee, cream, and spices. Let’s learn how to layer flavors using different spices. We will make butter chicken (chicken Makhani), flavored rice, and flavored yogurt (raita).

Pâte à Choux is a versatile pastry base that can be transformed into a variety of delicious desserts. In this online interactive class, we’ll make cream puffs and éclairs using the pâte à choux technique. We will fill them with delicious pastry cream and dip them in chocolate glaze.

Food on a stick isn’t just for the Fair! Join Kirsten live online to move beyond the basic Caprese Skewers into a world of color, flavor, and possibilities. Kirsten will share the 3 Rules of Skewering and demonstrate multiple methods to pleasingly present your offerings. From vegan to omnivore there are recipes for everyone. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can cook along at your convenience.