Join guest chef Michelle McKenzie, most recently the author of “The Modern Larder: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking” for a class that strategically uses pantry and fridge staples to elevate vegetarian dishes to main-course status. Michelle’s new book features dozen of pantry items, but we’ll highlight just a few, like chickpea flour, labneh, beans, curry leaves, turmeric and kombu. Having these humble ingredients on hand makes it easy to transform vegetables into something special In this class we will: • Make Chickpea Flour Pancakes, topped with a spoonful of creamy labneh or topped with a soft-cooked egg. • Learn to make White Beans with Tomato and Curry Leaf. As we cook, you’ll get a glimpse into Michelle’s cooking philosophy, which depends on a well-stocked larder that equips you to add flavor without adding time to your cooking. Date | Sunday, January 30 from 12 p.m. to 1:15 p.m. Location | Online Register here! Admission is $25 per person, plus fees. This cooking class is brought to you by Milk Street Cooking School. For more information, please visit eventbrite.com/e/new-vegetarian-mains-with-michelle-mckenzie-tickets or email cookingschool@177milkstreet.com.
