What do savory tarts, fish en papillote, and composed salads have in common?

They are all recipes designed to invigorate your everyday menus and build your kitchen know-how. They are also the type of recipes that invite improvisation, allowing you to adapt according to the season, your pantry, and your appetites. The key to becoming a great cook is to develop a repertoire of everyday dishes like these (and more!), and students in this class will learn to make several exciting everyday recipes that can be dressed up for special occasions – or pared down for simple weeknight suppers. Led by Molly Stevens, two-time James Beard Award winner and experienced teacher, this combination hands-on/demonstration class will offer tips and techniques for cooks at every level.

Recipes in this class include:

Chard and Onion Tart with Two Cheeses

Cod with Spinach, Tomatoes, and Shallots 

Simple Tossed Salad + The Big Salad

Dessert Parfait with Lemony Mascarpone

About the instructor:

Known for her award-winning cookbooks All About Roasting and All About Braising, Molly Stevens' newest book, All About Dinner sets out to remind us that dinner can be simple, packed with flavor, and a whole lot of fun. In addition to authoring cookbooks, Molly's recipes and articles have appeared regularly in Bon Appétit, Fine Cooking, Eating Well, and other national publications. She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Learn more about her at www.MollyStevensCooks.com

Class is limited to 12 students. If interested in a scholarship, please contact us at [email protected] or (802) 434-3445.