What's Cooking

 
 

What's Cooking

 
 

Each class offers a new seasonal theme or technique, and includes 4 to 5 delicious recipes to enjoy. Please take a look at some of my past classes and mouth-watering photos.

November/December 2018

“Spice up your Fall!”

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.

September/October 2018

“FALL in Love!”

Fall in love with this menu for the tastes as well as the simplicity of the preparation. We will use a few helpers from the grocery store to get this delicious menu on to your fall table. The menu will include: Pumpkin Bisque; Brined Turkey Tenderloin; Wilted Warm Brussels Sprout Salad; Corn and Sage Casserole; and Apple-Pecan Coffee Cake.

August/September 2018

“Late-Summer Supper”

End the summer with this delicious menu using fresh ingredients sure to please all! This colorful meal will include: Shaved Asparagus- Ricotta Tart with Pine Nut-Olive Oil Crust; Slow-Roasted Salmon; Summer Corn, Tomato and Herb Salad; and Warm Berry Cakelets for a sweet ending.

Summer class 3 2018

“Mexican Made Simple”

Learn how easy it is to create restaurant quality Mexican food in the comforts of your own cocina (kitchen). This lively menu will inspire you to turn your next gathering into a fiesta! The menu will include: Jicama, Citrus and Tropical Fruit Salad; Green Chicken Enchiladas with homemade Tomatillo Salsa; Poblano Rice; and Spiced Mango Sorbet for a sweet ending.

Summer class 2 2018

“Summer Tastes from the Garden”

The summer garden has inspired these meatless dishes sure to please everyone. This colorful and fresh menu will include: White Bean Dip with Rosemary Oil; Classic Italian Salad with Creamy Vinaigrette; Fresh Tomato Galette; and a Sunken Peach Tart for a sweet ending.

Summer class 1 2018

“Super Foods with Southwestern Flavors”

Start your summer with this healthful meal sure to please everyone in the family. The menu will include: Southwest Caesar Salad; Fresh Corn Muffins; Agave Salmon; Southwestern Quinoa Pilaf; and Roasted Piña Colada Sundaes for dessert.

April/May 2018

“Late-Spring Lunch”

Lighten and brighten up your spring with this colorful, healthful and delicious meal. Perfect for a lunch, al fresco gathering or light dinner. The menu will include: Blistered Tomato Salad with Balsamic-Sherry Vinaigrette; Pea Pesto Bruschetta; Sweet Corn Soup with Basil-Arugula Pesto; Crab Salad-Stuffed Avocado; and Blackberry Frangipane Tartlet for a sweet ending.

March/April 2018

“Light Bright Italian”

This light spring menu will have Italian flavors and is perfect to serve family-style. The easy and elegant meal will include: Orange, Fennel and Olive Salad; Italian Roast Chicken with Sour Dough Croutons; Roasted Asparagus with Italian Salsa Verde and Crispy Prosciutto; and Lemon-Polenta Pound Cake with Fresh Blueberry Sauce.

February/March 2018

“Spanish Tapas Party”

Bring the beautiful flavors of Spain into your kitchen with this tapas class. Eat your way through my favorite tastes from Madrid and Barcelona, one of my most memorable trips. This delicious menu will include: Spanish-Spiced Almonds; Pan con Tomate; Garlic Shrimp; Spinach with Chorizo and Chickpeas; and Churros for a very special ending.

January/February 2018

“Brunch Fiesta”

Start the day, start the year, with a new brunch idea. Turn your next brunch or breakfast-for-dinner into a fiesta with delicious and healthful Mexican flavors! This menu will include: Mexican Shrimp Cocktail; Migas-Mexican Scrambled Eggs; Cebolitos-Charred Green Onions; Black Bean Mash; and Crepes de Cajeta for a special ending.

November/December 2017

“Easy Elegance”

Stay in tonight with this perfect Steakhouse meal in the comforts of your own home. This elegant meal will delight your family, friends or just Tuesday date night. This mouth-watering menu will include: Cacio y Pepe Potato Chips; Spinach and Mushroom Salad with Tahini-Lemon Vinaigrette; Perfect Pan-Seared Steak with Miso-Butter; Jumbo Gougeres (cheese puffs); and Chocolate-Mint Flourless Cakelets for dessert.

September/October 2017

“Rustic Fall Supper”

Start the fall entertaining season with this rustic hearty meal. Most of the work for this meal can be done ahead, so you can sit back and enjoy your guests. And the dessert will be the perfect addition to the big fall meal-Thanksgiving. The menu will include: Goat Cheese Stuffed Dates; Sumac Roasted Chicken with Cauliflower and Carrots; Olive-Rosemary Quick bread; and Cranberry-Frangipane Tart with a No-Roll Sweet Pastry Crust for dessert.

August 2017

“Tropical Asian Flavors”

End the summer with the tropical flavors of Southeast Asia. In this class you will learn to bring new flavors into your kitchen that might taste exotic, but will be simple to prepare. This delicious menu will include: Vegetable Summer Rolls with Spiced Peanut Sauce; Thai Brown Rice Pilaf; Poached Shrimp in Coconut Curry Sauce; and end the meal with a cooling Papaya Tropical Cure Smoothie.

Summer class 1 2017

“Summer Roast”

Remember the days of summer reruns? I am bringing these great summer classes out of the vault (with a few tweaks)! This delicious, bright summer menu will include these recipes and a cocktail muddling lesson: “Nojito” Mocktail; Farmer’s Market Salad with Goat Cheese Dressing; Rosemary-Lemon Roast Chicken Breasts au Jus; Simple Summer Corn Sauté with Lemon-Salt; and Summer Fruit Crisp for dessert.

Summer class 2 2017

“Coastal Mexican with a Southern Twist”

Bring the fresh flavors of coastal Mexico to your kitchen with seafood, fruits and vegetables. This summery meal is full of fresh Mexican flavors, but with a southern slant. The menu will include: Tomatillo-Avocado Salsa; Cantaloupe and Cucumber Salad; Veracruz-Style Tilapia; Mexican Beer Bread; and Grilled Pound Cake with a Mexican Chocolate Sauce for dessert.

June/July 2017

“Mediterranean Summer”

Start the summer with the rich and beautiful flavors of the Mediterranean. This delicious and great do-ahead menu will include: Babaganoush (roasted eggplant dip); Mediterranean Meatballs with Feta-Mint Yogurt Sauce; Crunchy Romaine Salad with Pine-Nut Vinaigrette; and Chocolate-Walnut Biscotti for dessert.

April/May 2017

“5-Ingredient Simplicity—Date Night”

Great meals don't require a lot of ingredients or time. Use these ideas and recipes to create a Date Night worth staying in for! This delicious menu will include recipes with 5 ingredients or less (not including oil, salt and pepper) and will be geared for serving 2 (or 4 or 6…): Baked Brie with Rosemary and Pears; Cacio y Pepe Spaghetti; Baked Shrimp Parmesan; Hasselback Zucchini; and let’s make Lemon Curd to serve with berries for a perfect spring dessert.

March/April 2017

“Health-Mex Fiesta!”

Mexican food does not have to spell disaster for your waistline and can be easy enough for weeknight cooking! In this delicious class, learn to make dishes with Mexican flair to kick up your next fiesta. This menu will include: 30-minute Tortilla-Chicken Soup; Salmon Tacos with Avocado Crema and Cilantro Pesto; Chipotle Corn Salad; and Arroz con Leche (Rice Pudding) for dessert.

February/March 2017

“Easy Elegance!”

This class is all about the pleasures of cooking and putting something beautiful on your table. These elegant dishes are sure to impress but they are also easy enough for even the novice chef. This elegant menu will include: Artichoke Pastry Puffs; Smoked Salmon and Spinach Salad with Dill Vinaigrette; Lobster Risotto; and Mini Blackberry Pavlova for dessert.

January/February 2017

“Memories and Tastes of Israel”

After eating my way through Israel last summer, I am ready to share all my food memories with you. From the spice markets, to the farms, to the vineyards and beyond, I have never eaten more delicious fresh food. This amazing tasting and amazingly healthful menu will include: Roasted Beet and Apple Salad; Bulgur and Tomato Salad; Shawarma-Spiced Rack of Lamb Chops with Yogurt Sauce; Cauliflower “Couscous” Salad; and a special ending of Date-Nut Truffles and Mint Tea.

November 2016

“Great Starts!”

This time of year we all need a few simple, healthy ideas to make up for the decadence of the season. Start your day off right, have a casual brunch or just “breakfast for dinner” with these ideas. This wake-up worthy menu will include: Pumpkin Pie Overnight Oats; Mushroom and Spinach Frittata; Sweet Potato and Caramelized Onion Hash; Date Smoothie; and let’s splurge a bit by making Pastry Dough, and turning it into an Apple Galette for a special ending.

October 2016

“New Fall Favorites II”

Say hello to fall with dishes you can add to any fall or winter gathering, including Thanksgiving. These dishes are sure to please a crowd, and a lot of the work can be done ahead for stress-free entertaining! The menu will include: Spiced Sweet Potato Soup; Seeded Whole Wheat Quick Bread; Dry-Brined Spatchcocked Chicken (with directions to use on a Turkey); Brussels Sprout and Apple Salad; and Pumpkin Cheesecake Tart for a show-stopping dessert.

August/September 2016

“Easy and Elegant Asian!”

Turn a few new Asian ingredients into wonderful new meals. This delicious menu is easy enough for weeknight, and elegant enough for a dinner party. The menu will include: Asian Tossed Salad with Miso-Sesame Vinaigrette; Miso-Glazed Chilean Sea Bass; Vegetable Fried Rice; Soy-Glazed Edamame; and Miso Butterscotch Sundae for dessert.

June 2016

“Summer Seafood Paella Party!”

The ultimate family-style dish, Paella, is demystified in this great class. This delicious, meatless menu is perfect for a casual gathering or dinner any night of the week. The menu will include: Goat Cheese-Stuffed Piquillo Peppers; Ruby Red Sangria; Manchego and Membrillo Salad with Sherry Vinaigrette; Seafood Paella; and Chocolate Tostada with Sea Salt and Olive Oil.

May 2016

“Summer BBQ Cook-IN!”

Bring on summer with the flavors of the outdoor BBQ indoors with this family-friendly, perfect for a large gathering, meal. The menu will include: Summer Fruit & Vegetable “Ceviche”; 24-hour Dill Pickles; Pulled Chicken with Bourbon BBQ Sauce; Rainbow Slaw with a Grainy Mustard Vinaigrette; and Brown Butter-Toasted Marshmallow and Toffee Rice Krispie Treats, for an updated old-school dessert.

April 2016

“Italian-Inspired Weeknight Simplicity”

Bring fresh Italian-inspired flavors to your table with this delicious menu. All of these dishes are easy enough for a weeknight, but elegant enough for entertaining. The menu will include: Green Bean, Tomato and Fresh Mozzarella Salad; Chicken Piccata; Roasted Broccolini with Charred Lemon and Pecorino; and Panna Cotta with a Red Wine-Blackberry Sauce for dessert.

February/March 2016

“Date Night Simplicity”

Stay in tonight with this simple, yet elegant meal! This menu is perfect for two, but can be tweaked to share with more. And, most of the cooking can be done ahead! The menu will include: Avocado and Orange Salad with Citrus Vinaigrette; Beef Tenderloin Tartine with Homemade Horseradish Mayonnaise; Cream of Asparagus Soup; and Dark Chocolate and Sea Salt Tart for dessert.

January 2016

“Happy, Healthy New Year!”

Bring Mediterranean flavors of Italy, France and Spain to your table with this healthy and super simple menu. You will be starting the year off right by adding another healthful menu to your repertoire. The menu will include: Mixed Olive Tapenade Bruschetta; Kale Caesar Salad with Roasted Garlic Dressing and a Parmesan-Poppy Frico; Sherry-Poached Cod with Saffron and Tomatoes; and a Coconut Macaroon for dessert.

December 2015

“Brunch Favorites to Feed a Crowd”

Brunch is certainly a fun and easy time of day for entertaining. Use these new recipes and brunch ideas to feed a crowd or simply have breakfast for dinner. This wake-up worthy menu will include: Winter Fruit Salad with Lime-Mint Syrup; Spanish Chorizo and Manchego Strata (egg casserole); Roasted Cherry Tomatoes with Garlic and Saffron Oil; and Baked Oatmeal with Apples, Raisins and Walnuts.

November 2015

“Elegant Dinner with Friends”

Stay in tonight, and celebrate with friends or family during this busy time of year. This meal will inspire you to set a table, open a bottle of wine, and share your home. The delicious menu will include: Fall Spinach Salad with Apple Cider Vinaigrette; Herb-Roasted Lamb Loin Chops; Scalloped Potato Gratin with Gruyere; Roasted Asparagus with Balsamic Brown Butter; and Molten Peppermint Chocolate Cakes for a very special ending.

October 2015

“New Fall Favorites”

Say hello to fall with starters, side dishes and a dessert you can add to any fall or winter gathering, including Thanksgiving. These dishes are sure to please a crowd, and a lot of the work can be done ahead for stress-free entertaining! The menu will include: Smoky Prosciutto-Wrapped Shrimp; Fall Farro & Apple Salad; Pomegranate, Orange and Beet Salad; Spinach and Artichoke Braided Tart; and Cranberry Crumble Bars for dessert.

August/September 2015

“End-of-Summer Seasonal Supper”

Say goodbye to summer with a meal to remember. This backyard BBQ-inspired meal can be prepared indoors, in the comforts of your cool kitchen; plus, learn a new technique to roast a whole chicken that can also be used for a turkey in November! This flavorful menu will include: Watermelon and Lemony Greens Salad; Green Beans with a Smoked Paprika Vinaigrette and Marcona Almonds; BBQ Spatchcocked Chicken; and a classic Key Lime Tart for dessert.

July 2015

“DIY Pizza and Homemade Ricotta- yes you can!”

Learn to make pizza and ricotta cheese from scratch in this fun and delicious class. We will go through the steps to making the perfect pizza dough and then use our creation in several different ways. We will also see how easy it is to make ricotta cheese and enjoy the perks of our labor. The menu will include: Sweet and Savory Ricotta Crostini; Thin-Crust Pizza with Basil-Arugula Pesto, Peppers &Prosciutto; Almost Classic Margherita Pizza; Roasted Eggplant Salad; and S’mores Pizza for a very fun dessert.

June 2015

“Summer Fiesta”

Start summer with this lean menu with Latin flair. This meal is sure to please everyone, and won’t break your calorie bank, leaving you room for a few tortilla chips with salsa. The menu will include: Avocado and Hearts of Palm Salad with Lime Vinaigrette; Fish Tacos with a Cilantro Mojo Sauce and Pickled Shallots; Quinoa-Stuffed Zucchini; and Mango Margarita Sorbet for a refreshing ending.

April 2015

“Springtime Celebration”

A few global ingredients can turn an ordinary meal into an extraordinary meal. This meal will kick-up any springtime celebration! The menu will include: Zucchini-Poblano Soup; Marinated Flank Steak with a Chimichurri Sauce; Israeli Couscous with Roasted Mushrooms; and Cherry-Berry Cobbler Cake for dessert.

March 2015

“Healthy Mediterranean!”

The Mediterranean diet, with lean protein from fish, healthy use of olive oil, vegetables and legumes, is considered one of the best ways to eat. This class will incorporate all of these ideas and more. This delicious and healthful menu will include: Roasted Red Pepper and Feta “Caprese” Salad; Garlicky Hummus; Mediterranean Layer Dip; Roasted Salmon with a Feta-Dill Sauce; and Tahini-Chocolate Chip Cookies for dessert.

February 2015

“Lunch in Paris”

Leave this class with the recipes and know-how to turn your kitchen into a Paris café. In this class you will learn to make crepes, and discover how the French turn simple ingredients into delicious dishes. The menu will include a starter of Truffled Cauliflower Soup; Triple Greens Salad with French Vinaigrette; Leek and Gruyere Savory Crepes; and Triple Chocolate Crepes for dessert.

January 2015

“Kick-Start your Health Kick!”

Begin the year with fresh ideas to get more fresh food on to your table. This healthful and deliciously satisfying menu will include: Lentil-Vegetable Soup; Brined Pork Tenderloin; Wild Rice Pilaf with Cranberries and Pecans; Rosemary-Roasted Butternut Squash; and Energy Truffle Bites for a sweet ending.