Search results for

Flowers used for cooking and baking in this class: dried hibiscus dried rose fresh rose geranium leaves (optional) More than a pretty garnish, flowers are versatile ingredients whose aromas and flavors are transformative in the home kitchen. In this Small Group Workshop led by Milk Street’s Director of Education Rosemary Gill, you’ll use dried and fresh flowers to explore how to use blooms of all kinds to enhance your sweet and savory dishes and beverages.

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.

Khachapuri is so essential to the cuisine of Georgia—the country, not the state—that the country uses a “Khachapuri Index” as a measure of the strength of the economy there. So what is this essential culinary creation? Also known as Georgian Cheese Bread, it’s a yeasted dough that is folded and twisted into a variety of shapes, then filled with a mixture of cheeses and often topped with an egg yolk. In other words, this spiritual cousin of pizzas and other flatbreads is insanely delicious and incredibly easy to make at home. Nailing the shape—and ensuring that your fillings don’t run out of your dough all over the oven—does require some finesse, so join guest chef Bonnie Morales, author of “Kachka” and head chef at the Portland, Oregon restaurant of the same name, to learn the tricks of the trade. Bonnie will show you how to make and shape the dough to make the iconic adjaruli eye-shaped pie as well as a more simple imeruli shape. Additionally, we will make lobiani, a bean-based cousin of khachapuri from Racha, a northern province of the country. Bonnie also will show a nontraditional spin-off spinach artichoke filling, proving how versatile khachapuri can be.

We’ve all heard the saying that you don’t want to know how the sausage is made. But what if you’re the kind of person who does want to know just that? Then you’re in luck, because Milk Street’s own Haley Laube is here to teach you how to make sausage at home. We’ll cover every step of the process, starting with what to ask for at the butcher counter and ending with a pan of cooked, ready-to-enjoy sausages. In between, you’ll learn which pieces of equipment you need for successful and sanitary home sausage making. We’ll cover grinding meat using a variety of techniques and adjusting the fineness of the grind to suit the final result you want. You’ll learn the difference between an emulsified and a non-emulsified sausage and how to choose the right type and size of casing for every project you undertake. With all those basics covered we’ll move on to the fun stuff of flavorings and styles. We’ll cover a Classic Bratwurst, Sweet & Hot Italian and a homemade hot dog so good you’ll be ruined for anything store-bought forever. You’ll learn how to safely judge whether your meat is properly seasoned before moving on to stuffing, linking and storing. In just two hours, you’ll go from sausage novice to aficionado. Sign up now: this workshop is limited to just 25 people!

There are certain desserts that are extraordinary when done right and simply inedible when done wrong. Case in point: biscotti and tiramisu. A perfect biscotti should be crisp but not tooth-shattering, crumbly but not dusty. Tiramisu ought to be an elegant balance of tender savoiardi (ladyfingers), boozy Marsala and a punch of espresso—but too often it’s a soggy, one-note mess. Join guest chef and Italian baking extraordinaire Maria Capdevielle for a workshop where you’ll learn to make the good versions of both of these Italian treats. You’ll learn the science behind biscotti’s two bakes (after all, “twice cooked” is what biscotti means) and will get Maria’s recommendations on how to successfully switch up the flavorings of your biscotti for near-infinite variations. Then, you’ll see why espresso syrup—not straight-up espresso—is a strategic choice in tiramisu. You’ll learn to make a luscious Marsala-spiked custard so good you might find yourself making it to enjoy on its own. And, of course, you’ll get Maria’s tips on sourcing cocoa powder that will do your homemade creation justice. If these two desserts seem like they can only come from great bakeries or exceptional restaurants, join us to be proven wrong.

Pucker up! Your spice cabinet should include some tart spices. Amchoor (dried green mango), Omani dried limes, li hing (sour plum), sumac and hibiscus are five we use for their sour powers. We rely on them to brighten spice blends and dry-brine mixes. We also turn to them when we want the kick of citrus juice or vinegar but none of the liquid—because it’s frustrating to perfectly fry fish only to render the crust a soggy mess with lemon juice. Sour spices are the solution. Plus, some of our go-to tart spices, like Omani dried limes and li hing, are made from fermented fruit so they also carry a big umami punch, making these spices powerful dual-acting ingredients. Others, like sumac and hibiscus, have very complex red berry flavors that also means they shine when used solo. In this Small Group Workshop, limited to 25 people, we will explore these five sour spices. We’ll consider using them whole and ground, in combination with other spices and in fully developed recipes. You can expect to build your own spice blends, experiment with tasting exercises, make multiple versions of our Tomato-Herb Salad with Sumac and steep a refreshing hibiscus tea with cinnamon, fresh ginger and allspice.

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.