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Maybe you’ve tried your hand at two-dimensional pasta shapes: linguine, fettuccine, spaghetti, pappardelle and lasagna sheets don’t intimidate you any more. But what about stuffed pastas like ravioli and tortelloni—and have you even heard of scarpinocc and caramelle? Join guest chef and professional pastaia Meryl Feinstein, founder of Pasta Social Club, for a small-group workshop where you’ll add a whole new dimension to your pasta repertoire. We’ll start with a basic, versatile egg pasta dough and will discuss why added egg yolks are essential for color and texture. You’ll learn Meryl’s favorite pasta stuffing for the fall season, a luscious roasted winter squash with brown butter, parmesan and nutmeg. With those building blocks in place, it’s time to start playing with the shapes. We’ll start with ravioli, a familiar shape that nonetheless requires some finesse to ensure that they don’t burst open when boiled. Then, it’s on to tortelloni, tortellini’s oversized cousin. For the pasta-adventurous, Meryl will then demonstrate scarpinocc, a shape from Lombardy that gets its name from the wooden clogs that the pasta resembles. And finally, you’ll learn caramelle, a charming shape that looks like—you guessed it—a wrapped candy. As we work, Meryl will help you to troubleshoot your shaping, ensuring that you come away with a platter of pasta that looks as good as it tastes. SOCIAL: Instagram

Spanakopita. Callallo. Saag. Garlicky Bok Choy. Kale Cesar Salad. Leafy greens are the soul of historic and new dishes from around the world. Despite their ubiquity and our love of them, confusion abounds about how to choose and cook leafy greens. This Small Group Workshop will help clear the fog. Rosie Gill and April Dodd, Milk Street’s director and assistant director of education, will be your guides as you learn which greens are bitter, peppery or sweet, why some need a long braise to shine while others want just the kiss of hot steam, and how to use herbs as more than garnish. We’ll talk about how to prep the different greens for easy cooking, which stems have great flavor and texture, and when to choose frozen greens for better and faster cooking. To drive home all these lessons and more, we’ll make four recipes, each featuring a different technique and leafy green: East-African Braised Collards with Tomatoes, North Indian Saag, Kale Salad with Dates, Pistachios and Green Tahini, and Hot Oil-Flashed Chard with Ginger, Scallions and Chili. Space is limited. Enroll now!

If you hear the phrase “mother sauces” and you think France has a monopoly on them, think again. The concept of a mother sauce exists across cultures and culinary traditions and provides a foundation for near-countless dishes. In Korean cooking, there are three mother sauces you must be familiar with: ganjang (soy sauce), gochujang (fermented chili paste) and doenjang (soy paste). Unlike those French mother sauces, these aren’t things you regularly whip up from scratch; instead, they’re long-fermented items that you source with care and perpetually keep in your pantry. Join guest chef Ji Hye Kim of the celebrated Ann Arbor restaurant Miss Kim’s to learn everything you need to know about the pillars of Korean cooking. In addition to walking you through how each of these sauces is made and how to source reliably high-quality options, Ji Hye will walk you through three recipes that illustrate the sauces’ versatility and power. You’ll make soy-glazed skirt steak that comes together in under 30 minutes thanks to the umami boost of good-quality soy sauce. You’ll learn how to whip up Cho Gochujang, a sauce that’s great for dressing blanched or steamed vegetables, for chilled noodle bowls or raw fish rice bowls. And finally, you’ll make a vegetarian soup whose richness comes thanks to doenjang, dried shiitake mushrooms and dashiki (dried seaweed). You’ll come away from this class with a more comfortable vocabulary of ingredients and techniques that are essential to Korean cooking.

What's on the Menu: A Perfect Pot of Beans Turkish White Bean Salad Roasted Broccolini and Chickpea Salad with Tahini-Lemon Dressing Canned or dried? Both! Beans of all kinds are a Milk Street pantry staple. They appear in cuisines across the globe, pair easily with diverse flavors and ingredients, and are easily transformed into robust meals. We’ll cover dried and canned in this Small Group Workshop, limited to 25 people and led by Rosie Gill, Director of Education, bean grower, cook and aficionado. The small class size and longer class time allows us to cover lots of ground with space for conversation, questions and cooking. We’ll discuss several of our favorite bean varieties, common and less-common, and you’ll learn our techniques for maximizing texture and flavor no matter what bean you start with. As we discuss, we’ll also cook. We’ll show you our template for making a versatile pot of beans from scratch, including a few “cheats” to improve convenience and simplicity, and discuss how you can boost flavor with added aromatics, spices and other ingredients. And we’ll answer the perennial question of bean lovers: to soak or not to soak? Once we’ve got our basic pot of beans going, we’ll make two recipes as we explore techniques to help all cooked beans become even more flavorful better. On the menu: Turkish White Bean Salad and Roasted Broccolini and Chickpea Salad with Tahini-Lemon Dressing.

Cooking instinctively takes a little conscious practice first. We need to learn how and why great recipes work before we can whip up our own five star results. The good news: we have a simple cooking theory that ensures your cooking experiments will always make fabulous meals. In this Small Group Workshop, limited to 25 students, we’ll dive deep into this theory and practice the skills you need to cook according to intuition and not a recipe. First, we’ll make and analyze a Thai Rice Soup full of plump meatballs and finished with all manners of spicy, crunchy and fresh toppings. Once we know what makes this soup so good, we’ll use that knowledge to create brand new recipes together. With the Milk Street Cooking theory as our guide for people who are ready to take their cooking intuition, skills, and knowledge to high level learn how to develop recipes on our own (start with Foundation and build recipes from there) workshop, just 25 people, so we can take our time, answer your questions, etc.

Each cuisine has a small handful of recipes and techniques that serve as the foundation for an entire repertoire of dishes. When used well, they give consistency and order to a wide array of menus and meals. In France, these fundamental recipes are called the Mother Sauces. There are five of them: béchamel, velouté, hollandaise, tomate and Espagnole. Their flavors and textures are the foundation of Escoffier’s famous haute cuisine. Join Assistant Director of Education April Dodd and learn to make, rescue and adapt all five. In addition to the history of the sauces, you will also learn how to make a roux blond or golden and understand when and why to use each. You'll craft a creamy white sauce that has no lumps — guaranteed. You'll learn old- and new-school ways to make a perfect, stable emulsion. You'll learn why an oven, not the stovetop, is your best friend when making a deeply flavored tomato sauce. Most importantly, you'll come away with easy-to-execute ideas to transform these sauces into many different meals, from mac & cheese to chicken noodle soup. This is a perfect workshop for lovers of French food — and for any cook who wants to hone important and versatile cooking skills

If you think enchiladas are a dish you need to dine out to enjoy, think again. Guest teacher, author and Friend of Milk Street Mely Martínez is here to show you how simple and satisfying homemade enchiladas can be—especially when you commit to a do-it-yourself adobo sauce. In this class, you’ll learn how to make Mely’s spin on her own mother’s version of Enchiladas Rojas. There is no one prototype for these enchiladas. With Mely as your guide, you’ll learn about common variations on the theme, from the ancho-based ones in Zacatecas to the spicier version from Huasteca. What all these variations have in common is a deeply flavorful, bright red sauce that cloaks tortillas stuffed with your choice of meat, beans or veggies. The version that Mely will demonstrate is her own personal favorite, the Enchiladas Placeras sold at the plaza in Morelia, Michoacán. Forget goopy refried beans and sad rice: these enchiladas are served with a colorful side dish of fried carrots and potatoes. You’ll learn why pre-frying your tortillas in a thin coating of your homemade adobo sauce is critical to the perfect texture and appearance of your finished dish. You’ll get guidance from Mely on how to choose peppers that deliver a spice level to suit your preference, whether that means opting for mild guajillo or punchier árbol. And you’ll learn Mely’s ingenious way to ensure that not a single drop of your adobo gets left behind. Finished with a crumble of cotija cheese or queso fresco, your homemade Enchiladas Rojas just might be better than anything you’ve had in a restaurant.

Lamont Butler hit a jump shot at the buzzer, sending San Diego State to its first national championship game with a 72-71 win over fellow mid-major Florida Atlantic in the Final Four.

Ricotta is one of the simplest cheeses to make at home and fundamentally better—store-bought ricotta can’t come close to the creaminess or full flavor of homemade. Fabulous eaten out of bowl with a spoon and unbeatable spread on toast and drizzled with honey, creamy ricotta is also an essential secret ingredient in countless savory and sweet dishes. It add also adds a lush texture and satisfying body to all manner of dips, sauces, fillings for phyllo and flatbreads, and even desserts. In this class we’ll make ricotta and then use it as in three ways so you can learn the full range of its utility in the kitchen. We’ll make Baked Feta and Ricotta with Mint, Pasta with Ricotta, a quick pasta we uncovered in Rome, and a simple pat-in-the pan tart that blends orange and bittersweet chocolate in a nod to cannoli by way of Paris’s Rose Bakery.

At Milk Street, we’ve created a cooking theory that unlocks the secrets and ease of great cooking. When our students learn to think about food according to our theory’s simple principles, they cook with confidence. They gain the tools to make substitutions, tweak a recipe or go completely recipe-free. They can add a final flourish that takes a dish from good to great and troubleshoot successfully when “surprises” happen. This is not too good to be true! Join us for this 75-minute cooking class and—we’ll admit it—very nerdy interactive conversation and we’ll prove it. First, we will run through a tasting exercise using our Fluffy Olive Oil Scrambled Eggs to introduce you to the key concepts. Then, we’ll chart and map all manner of ingredients, flavors and textures to deepen our learning and give you the vocabulary you need to understand what makes great meals great. We’ll finish by making Fried Halloumi Sandwiches, which will put all of the class lessons to use and result in a delicious dinner. All throughout, you’ll be able to ask questions and get answers in real time. You can also choose to cook along for all, part or none of the class. Everyone gets a recording and recipes afterwards. SOCIALS: Facebook Twitter Instagram