When blanched, leek greens taste like chives, although they chew like a rubber hose! You need to chop or puree them to eat them. Once you do, you can transform the greens into Dill-and-Leek-Greens Pesto to top crispy potatoes or make into Creamed Leek Greens, a great stand-in for spinach at your next Thanksgiving meal.
Blanched Leek Greens Read More »
Leeks release a good deal of their own water when they cook. They reduce considerably in volume and swim in their own fragrant broth by the end. Keep a stash of these on hand to layer on sandwiches, serve alongside chicken legs, or stuff into a quiche. You can easy double the recipe (increasing the cooking time by half) and freeze extra cooked leeks for later use.
I like the crunch of whole spices, so I scatter the peppercorns and coriander seeds among the leeks. If you’d rather contain them to remove them after cooking, first tie them in a cheesecloth sachet.
Wine-Braised Leeks Read More »
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!
Leek Side Dishes Class + Q&A Read More »
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.
Sage-Brown-Butter Biscuits & Seasonal Jam Cooking Class Read More »
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.
Sage-Brown-Butter Biscuits & Seasonal Jam Read More »
Amazingly rich chocolate cake is a perfect pairing with guest chef Cara Silverman’s Swiss buttercream frosting
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.
Swiss Meringue Buttercream Read More »
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.
Swiss Meringue Buttercream Cooking Class Read More »
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.
Bulgogi Meatballs Cooking Class Read More »
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.