Leek Side Dishes Class + Q&A

Transform a single bunch of leeks into three delicious sides for the Thanksgiving table. Learn how to make Wine-Braised Leeks with Coriander and White Pepper, Smashed Crispy Potatoes with Leek Greens Pesto, and Creamed Leek Greens. You’ll be inspired to refresh your holiday menus, while reducing ingredient costs and food waste. There will also be time to ask for expert advice on your big holiday cooking conundrums, so come with questions!

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Sage-Brown-Butter Biscuits & Seasonal Jam Cooking Class

Cooking Class / By Food Coop Cooks

Learn how to make sage brown butter biscuits along with some seasonal jam – an ideal way to kick off a fall weekend or enjoy a lazy Sunday morning! This class will teach you how to make tall, flavorful, flaky biscuits along with brown butter and a simple seasonal jam that cooks down on the stove while you prepare the biscuits.

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Sage-Brown-Butter Biscuits & Seasonal Jam

Recipe / By Food Coop Cooks

Texture and structure are the foundation of a good biscuit, but they mean nothing without flavor. These biscuits can be made without the brown
butter, but they won’t fill the same void in your soul without it! These are also the tallest biscuits I’ve ever made. Cutting and stacking the dough several
times (plus baking powder) provides sky-high lift and lots of flaky layers.

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Chocolate Cake

Recipe / By Food Coop Cooks

Amazingly rich chocolate cake is a perfect pairing with guest chef Cara Silverman’s Swiss buttercream frosting

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Swiss Meringue Buttercream

Recipe / By Food Coop Cooks

Learn how to make a luscious, silky-smooth Swiss Meringue Buttercream.
With only 5 common ingredients—egg whites, sugar, butter, vanilla and salt. This class will show you how to make silkiest, smoothest, and most luxurious buttercream possible, perfect for frosting, piping, or decorating cakes, cupcakes, cookies and more.

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Swiss Meringue Buttercream Cooking Class

Cooking Class / By Food Coop Cooks

Learn how to make a luscious, silky-smooth Swiss meringue buttercream with only 5 common ingredients—egg whites, sugar, butter, vanilla and salt. This class will show you how to make silkiest, smoothest, and most luxurious buttercream possible, perfect for frosting, piping, or decorating cakes, cupcakes, cookies and more.

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Bulgogi Meatballs Cooking Class

Cooking Class / By Food Coop Cooks

Join award-winning professor and cookbook author Cammie Kim Lin as she makes one of her most popular recipes: Bulgogi Meatballs. An incredibly versatile recipe, it can be made with any ground meat or even a plant-based meat substitute, and it’s as well suited to a dinner party as a family-friendly weeknight meal.

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Bulgogi Meatballs

Recipe / By Food Coop Cooks

These meatballs are cute, simple and delicious. They can be served many ways: as passed hors d’oeuvres, for dinner with rice or noodles and sautéed Asian vegetables, or with ssambap — Korean lettuce wraps with rice. This is not a traditional Korean recipe, but the flavors are true bulgogi.

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Spinach Strudel

Recipe / By Food Coop Cooks

This delicious savory strudel reduces time in the kitchen by using prepackaged filo pastry dough. Flaky, rich and delicous, this recipe is easy enough for a weeknight dinner.

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Apple Strudel

Recipe / By Food Coop Cooks

Learn how to make a cozy, flavorful apple strudel with store-bought puff pastry, apples, raisins, and warm spices. This recipe is easy, fast, and perfect for fall desserts. Learn how to make a quick and delicious apple strudel with store-bought puff pastry, apples, walnuts, and cinnamon. Follow the step-by-step instructions and video tutorial for a flaky and cinnamon-infused dessert.

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