Leek Side Dishes + QA

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!

7:30pm, Wednesday, November 20, 2024

This free virtual class will be live on Zoom from 0:00pm to 0:00pm.
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GUEST CHEF

Ronna Welsh

Ronna Welsh is the chef and owner of Purple Kale Kitchenworks (www.purplekale.com), a groundbreaking cooking school and beloved culinary event space, and the author of The Nimble Cook cookbook. Her work has been featured in The New York Times, Martha Stewart, Food52, Bon Appetit, The Washington Post, Serious Eats, and more. She has lived in Brooklyn for over 20 years.

Chef Ronna Welsh

what to expect

Live Classes

You can chat with the chefs, follow step-by-step and ask questions in real-time.

Prep Help

You will receive recipes in advance so you can shop for ingredients before the class

Zoom

Classes are on Zoom, so you can cook in your own kitchen—or just watch from the couch.

Recipes

Recipes featured in this cooking class

Creamed Leek Greens

Crispy Smashed Potatoes

Leek Stalks

Wine-Braised Leeks 

Blanched Leek Greens

Dill-and-Leek-Greens Pesto