After you’ve tackled these fundamental cooking techniques, there is no limit to the variation of meals you can make.
- Knife Skills
- Browning Meats
- Making Pan Sauces (red wine-shallot pan sauce)
- Roasting Root Vegetables (roasted potatoes and fennel)
- Cooking Leafy Greens (Swiss chard with garlic and lemon)
- Cooking Grains (quinoa, couscous or farro pilaf)
Book this class