This three-part class will cover vegetarian dishes, winter soups, and, just in time for Valentine’s Day and the dark days of winter, chocolate. Join award-winning food journalist Kathy Gunst and Katherine Alford, authors of Rage Baking, for this three part class.
You can join for one class ($65) or all three ($150).
Vegetarian Winter Dishes and Salads: In this class we will focus on making vegetables the star of dinner.

Butternut Squash, Apple and Sharp Cheddar Galette

Winter Chicory Salad with Pomegranate and Citrus

Cauliflower, Carrot, and Sweet Potato Curry with Spiced Coconut Milk

Sopa Seca (Mexican baked noodles with Chile and Greens)

Winter Soups: How do you make simple homemade stocks? We’ll take you through the basics of making your own chicken stock, vegetable stock, and Roasted meat stocks. Tips on freezing stocks and how to use a pressure cooker or insta pot.

Chicken Stock and “Recycled" Vegetable Stock

Miso Soup with Variations

Thai Red Curry Noodle with WinterGreens and Udon

French Pistou (Vegetable Soup) with Winter Parsley Pesto

Chocolate:

Individual Chocolate Soufflés with Chocolate Caramel Sauce

Tahini Chocolate Chip Cookies with Sea Salt

Two Takes on Chocolate Pudding

Chocolate and Pistachio Buttercrunch

Kathy Gunst is a James Beard award winning journalist and the author 16 cookbooks. Her most recent book, co-authored with Katherine Alford, is Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices. She is the Resident Chef for NPR’s Here and Now and writes for the Washington Post, Eating Well, Yankee, and other publications. She teaches food writing and food journalism all over the country.
Katherine Alford ran a New York Times’s 4-star kitchen, was a Greenmarket manager, and was the director of Peter Kump’s New York Cooking School (now the Institute of Culinary Education). She spent the twenty years at Food Network, most recently as the senior vice president of culinary, where she led the culinary team for TV, digital, and print. She was instrumental in the creation of multiple cookbooks that were IACP award finalists, Food & Wine’s Best of the Best, and New York Times bestsellers. She oversaw the test kitchen and had a column in Food Network Magazine, with a monthly reach of over 1.3 million readers. She is the co-author with Kathy Gunst of Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices.