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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.

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

If you think Korean barbecue is strictly restaurant fare, thing again. Guest chef Grace Park, founder of Crazy Korean Cooking, is here to prove that Korean barbecue isn’t just possible at home—it’s dead simple and truly fun. Grace will teach you her two favorite proteins for Korean barbecue: galbi (beef short ribs) and spicy pork belly. You’ll learn why marinades are the humble heroes of Korean barbecue. These bold combinations of garlic, soy, sugar, rice wine and fermented chili paste impart big flavor to meat—especially because you’ll let your meat marinate for two full days. We’ll walk through the science of long marination and you’ll learn why you should never ever skip the step of patting your meat dry before grilling. Whether you grill your meat on a traditional tabletop setup or at the stove, you’ll get Grace’s pro tips on picking the right pan, keeping your meat from sticking and judging doneness with perfect accuracy. With the meats cooked and ready to go, we’ll move on to the rest of the classic Korean barbecue spread. You’ll see how easy it is to mix up a batch of ssamjang, a Korean dipping sauce that’s deeply savory and nicely spicy. Grace will walk you through the history and flavor profiles of doenjang (soybean paste) and gochujang (fermented hot pepper paste), which are two ingredients you’ll never want to be without again. And then we’ll put it all together. A crunchy lettuce leaf, a smear of ssamjang, a mound of pork belly or short ribs, and a bit of grilled kimchi: it just may be the perfect bite. SOCIALS: Facebook Twitter Instagram

If you’ve ever admired a slice of elegant marbled rye bread, it’s high time you learned how to make it yourself. This isn’t a bread reserved for pros, and there are no fancy tricks or special tools required—it’s all about good bread-baking technique and a little patience. Join guest chef Tara Jensen, author of the new book “Flour Power,” for a livestream class where you’ll crack the code on a rye bread loaf that marbles together a light and a dark dough for truly stunning results. First, Tara will walk you through the creation, care and keeping of your very own sourdough starter. Then, you’ll learn how to use your starter to make a malted molasses dough and a perfectly sour white rye. By layering these two doughs together before the second rise, you’ll avoid the dreaded separation of the layers. And forget kneading: Tara’s technique is all about folding, which means less work for you and a lighter crumb for your dough. You’ll learn all about baker’s percentages (no need for alarm—they’re actually extremely simple once you get the hang of them). You’ll get Tara’s recommendations on storing and sourcing rye flour and may even get her tips on sneaking flavorful rye into other favorite baked goods. We’ll cover the difference between blackstrap, light and dark molasses and you’ll come away confident in choosing the right variety for every occasion. And you’ll appreciate why temperature is everything if you want consistent baking results; Tara will convince you to put an instant-read thermometer to great use to ensure ideal rising every time. Follow Tara Jensen on Instagram!

Tired of fighting over who’s going to do the dishes? Try cutting the number of dirty dishes in half. If that sounds impossible, you haven’t met Melissa Clark, the award-winning New York Times food columnist and author of the new book “Dinner in One.” Her cookbook has over 100 one-pot, one-pan meals, but we’ve picked two favorites to spice up your weeknight routine: Creamy Peanut Chicken with Charred Snow Peas and Ricotta Olive Oil Pound Cake. Much more than begrudging meals of convenience, these are company-worthy dishes. This chicken dish has the same rich, creamy and gingery notes of noodles with peanut sauce, just applied to a chicken and snow pea stir-fry, making it a bit lighter and full of protein. The peanut sauce you’ll make is the perfect balance of sweet, savory and tart, with its complex combination of peanut butter, sesame oil, brown sugar, ginger, fish sauce and more—and you’ll want to use it on just about everything. On the sweet side, our ricotta cake has a moist, dense crumb imbued with orange zest and olive oil. You’ll learn why cakes that use oil have a different texture than cakes made with butter; when and how to experiment with alternative flours; and why it’s key to start with room-temperature eggs. And yes, this cake comes together in a single bowl, making clean-up a breeze. Great dinners and desserts with far fewer dirty dishes? It’s a win-win. Melissa Clark: Facebook Twitter Instagram

What’s on the Menu: Table Masa Tetelas Sopes Tostadas Is there a bag of masa harina in your pantry? There should be. Slightly nutty, nutrient-rich and just the subtlest bit sweet, masa harina is good for much more than just tortillas. Jorge Gaviria, founder of Masienda and author of the new cookbook “MASA: Techniques, Recipes, and Reflections on a Timeless Staple” is here to prove it. First, Jorge will talk about the process of nixtamalizing dry field corn, a time- and energy-intensive process that will make you appreciate the ease of pre-ground, high-quality masa harina, which is what we’ll encourage you to use. Jorge will tell you what to look for when buying masa harina, how to store it and—most importantly—how to put it to use for more than only tortillas. First, you’ll learn to make tetelas, which Jorge describes as “a stuffed, sealed triangular envelope that loosely resembles a small crêpe.” Filled with refried beans and topped with crema, queso fresco and salsa, tetelas are satisfying to shape and a delight to eat. Then, we’ll make sopes, a thick masa pancake that doesn’t require a tortilla press to shape. Finally, it’s on to tostadas, a tortilla that is fried or toasted until nice and crispy. You’ll learn about tostada variations from Oaxaca to Jalisco and will get inspiration on what to top your home-cooked tostadas with. You’ll come away from this class so enthusiastic about how to use masa harina that you just might need to buy another bag.

What’s on the Menu: Cashew Curry Lunu Miris (Chili Onion Sauce) Dhal Homemade White Curry Powder Cumin seeds and curry leaves fried in coconut oil. Versatile homemade curry powder. Rich cashews and coconut cream cut with bright lime juice. These are some of the flavors and smells of O Tama Carey’s home cuisine of Sri Lanka, and she’s here to welcome you in. The author of “Lanka Food” and owner of the restaurant “Lankan Filling Station” in Sydney, Australia, O Tama will start by teaching you to make your own curry powder, a unique “white” blend made with untoasted spices. Then, we’ll put that blend to good use in a cashew curry. This isn’t a curry with nuts scattered on as an afterthought: cashews are the star and they make this curry so satisfying that nobody will guess that it’s actually vegan. Then, she’ll make lunu miris, one of Sri Lanka’s most beloved sambols. It’s a complex combination of dried fish flakes, chilies, onion and spices, and once you’ve tried it, you’ll never want to be without this spicy, umami-rich condiment. To round out the meal, we’ll cook up a batch of shockingly delicious simple dhal, a dish that O Tama calls “a thing of beauty and comfort.” Using economical lentils and easy-to-find aromatics, dhal is home food at its very best. You’ll learn to make one that’s anything but dull with the addition of mustard seeds, turmeric and cinnamon. As we cook, you’ll learn about the geographical and historical forces that have shaped the food of Sri Lanka.

Cinema Under The Stars presents "Where The Crawdads Sing" Friday, Sept. 23, 2022 at 8 p.m. Saturday, Sept. 24, 2022 at 8 p.m. Sunday, Sept. 25, at 8 p.m. “WHERE THE CRAWDADS SING” (2022. 125 minutes. PG-13) - Daisy Edgar Jones is captivating as the wily “Marsh Girl” in this lush, exquisitely filmed murder mystery/coming-of-age tale based on Delia Owens’ literary sensation. A wild-child and scandalous outsider living in the coastal Carolina marshlands is suspected of killing her ex-boyfriend. Co-starring David Strathairn, Taylor John Smith and Harris Dickinson. Cinema Under The Stars 4040 Goldfinch Street San Diego, CA 92103 Phone: (619) 295-4221 Website: www.topspresents.com Cost: $17, $18,$20 More information about Cinema Under the Stars: * A unique and intimate outdoor movie theater in Mission Hills, with heaters, and blankets provided. • Admission: Members - $17; Non-members - $18; Online reservations - $20. • Reservations for members begin 9 a.m. Monday. • Reservations for non-members begin 9 a.m. Tuesday. * If you need to cancel your reservations, they must be cancelled online before 5 PM, or by 6 p.m. by calling the Cinema (619- 295-4221), or your card will be charged $20 per seat. • Box Office opens 6 p.m. on movie nights. • Films start at 8 p.m. • Concessions are $3 each (popcorn, candy, drinks). Visit www.topspresents.com or call (619) 295-4221 for more information.