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Coriander, Cumin, Turmeric, Saffron, Cinnamon, Cayenne and more! Learn to use spices in new and inventive ways in this deliciously exotic class. This menu will include: Spinach-Artichoke Dip; Zinfandel-Braised Short Ribs; Golden Couscous; Spice-Roasted Carrots; and Spiced Pine-Nut Brittle for dessert and a delicious edible gift as well.