IN PERSON. Come gather at the Teaching Table to make big soft pretzels with your own two hands. Taste-test them with a few different dips and take a few pretzels plus the recipes home to do it all again, your way.

IN PERSON. Improve your accuracy and detail, and practice more intricate cuts, such as dice, julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient and safe.

ZOOM. In this Lunch Session, you will learn about the origins of quinoa, its nutritional value, and its versatility in cooking. You will learn the proper technique for preparing quinoa so that it is enjoyable as well as healthy. We will explore various recipes using quinoa as the star ingredient, including Spring Mint Taboulleh Salad and Quinoa Crusted Salmon with Carrot Ginger Sauce.

ZOOM. In this all ages virtual cooking workshop, you will make your own pasta dough from scratch. While it rests, Chef Laura will guide you through the creation of a bubbling pot of creamy tomato vodka sauce. You’ll then learn how to roll, shape and cut your pasta into cencioni, malloreddus, cavatelli, trofie, pici or sphaghetti. We’ll finish with proper cooking and saucing techniques that will make your nonna proud.

IN PERSON. Improve your accuracy and detail, and practice more intricate cuts, such as dice, julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient and safe.

ZOOM. Master the art of creating matzo ball soup from scratch, starting with chicken or vegetable broth. Learn the secrets to achieving perfectly light and fluffy matzo balls. Whether you're a novice or a seasoned cook, observe Passover or not, this class equips you with the skills and know-how to impress with your homemade matzo ball soup for any day of the week with our make-ahead recommendations.

IN PERSON. Bake a half dozen big bagels with your choice of freshly prepared toppings such as sesame, poppy, everything, onion, za’atar, cinnamon raisin, and salt. Learn the secrets to freshly baked New York-style bagels and how to apply the techniques in your home kitchen. We’ll discuss ingredient selection and recommended tools. Understand what gives bagels their distinctive chewiness, exterior crunch, and shine. Practice rolling and shaping like a pro bagel maker. Finally, you can explain why “it’s in the water.” Taste and take home.

ZOOM. Make an entire meal of tofu, from the salad dressing to the dessert course. You’ll learn how to prepare tofu for sauteeing and grilling, use tofu as a thickener or replacement for dairy, and add a protein boost to your salad and vegetable side dishes. You’ll come back for seconds …even if you don’t like eating tofu. You’ll be able to differentiate between varieties of tofu and will choose the appropriate type for any purpose.

IN PERSON. Make Butter Chicken from scratch and soft beautifully charred Cast Iron Naan to dip into it. We'll maximize flavor in a short amount of time with a few key spice techniques like blooming and infusing. You'll be able to identify and use a wide range of spices and ingredients.

IN PERSON. Come gather at the Teaching Table to make big soft pretzels with your own two hands. Taste test them with a few different dips and take a few pretzels plus the recipes home to do it all again, your way.

ZOOM. Are you craving the kind of food you can only find at fairs or sporting events? Giant soft pretzels are fun for bakers of all ages to make and delicious for everyone in the family to enjoy. This all ages class will get all hands on deck! You will bake one dozen Soft Honey Wheat Pretzels from scratch, and while the dough is rising, we will whip up a few dipping sauces of your choice.

You'll whip a bunch of herbs and other random contents of your fridge into a quick Blender Herb Sauce that tastes great on a hearty bowl of whole grains, legumes, nuts, and vegetables. You will apply techniques for cooking with what you have on hand. Distinguish between different grain cooking methods and choose the right one for the results you want. Brainstorm dishes and variations of the recipes using local seasonal ingredients. All on your lunch hour!

IN PERSON! Assemble your own Pierogi: Potato, Cheese & Caramelized Onion and Sweet Potato. We will make pierogi dough from scratch and then mix up perfectly seasoned fillings. You will practice techniques for assembling and sealing pierogi that are applicable to all types of filled foods, like ravioli, dumplings and tortellini. Enjoy a hearty meal of Pierogi, Soup and Dessert!

Join us for a date night dinner class IN PERSON! Bring a date, a friend or just yourself. Chef Laura from Teaching Table will break down the preparation of a 4-course date night menu. You will prepare and then sit down to enjoy a scratch-made pescatarian meal, including risotto and dessert. You’ll learn to sear, whip up a pan sauce and also be let in on some restaurant secrets.

Technical hands on cooking class where you will learn how to cook eggs 8+ ways, including poached, over easy, scrambled and shirred. Take this class to fully understand eggs and their composition, and learn tips for selecting, storing and using eggs. And of course, you will practice how to prepare them the 8 basic ways.

SOLD OUT! In Person! Learn the difference between Cobbler, Crumble and Crisp. Choose the right dessert for what you have and who you’re serving. Get the formulas to apply any of these desserts to any seasonal fresh or frozen fruit in any amount.

Create a Creamy Dairy Free Vegetable Soup with the vegetable of your choice. Learn the secrets to luscious ethereally smooth cream of vegetable soup without cream, butter, dairy or gluten of any kind. Practice the techniques on a variety of vegetables, and get perfect results whether you choose carrots, broccoli, asparagus, beets, cauliflower or something else entirely. Understand how to pair flavors with precision so that you can choose any vegetable and seasoning combination for any season. All on your lunch hour!

Join us at Teaching Table to learn how to make gnocchi from scratch, using a variety of vegetables. We’ll practice rolling and shaping the gnocchi and make a simple sauce to pair them with. Chef Laura will demonstrate and guide you through the basic but sticky process. You will also learn how to cook gnocchi, and any pasta, to perfection with a few pro techniques. Enjoy a decadent meal of 2-3 kinds of gnocchi, salad and tiramisu.

Transform your dining room into a fine dining restaurant, make your date swoon, and create date night at home. Chef Laura from Teaching Table will break down the preparation of a 4-course date night menu, helping you and yours to prepare a scratch-made pescatarian meal, including risotto and dessert. You’ll learn to sear, whip up a pan sauce and also be let in on some restaurant secrets.

Master gluten free cookies that are naturally gluten free and delicious - no weird substitutes or hard to find ingredients. These cookies are party hits because everyone can eat them. And because I can’t let you waste a thing, you’ll also learn a luscious gluten free pudding to use up your egg yolks.

SOLD OUT! Participants learn how to mix up a few different fillings, including vegetarian and chicken & chive, make dough from scratch, fill wrappers and fold them into at least 3 different shapes.

Save yourself time in the kitchen by practicing meal preparation and storage strategies for big batch cooking. You’ll make double batches of everyday Italian Comfort Food Favorites - Tuscan White Bean Soup and Sausage and Broccoli Rabe Pasta, so that you can eat one for dinner and freeze another.

Get creative with vegetables at Breakfast. This class will teach you three vegetable-heavy breakfast dishes, some of which you can make ahead and all of which can be spun off and customized into a variety of different dishes throughout the year, so you can eat seasonally and not get bored. Students will also share their favorite breakfast dishes that include veggies.

Save yourself time in the kitchen by practicing meal preparation and storage strategies for big batch cooking. You’ll make double batches of everyday Kids Food Favorites - Baked Cauliflower Mac and Cheese and Chocolate Chip Cookies, so that you can eat one for dinner and freeze another.

Utilize our simple 3-step method to make your own plant based milks from scratch. We will cover everything from pumpkin and flax to cashews and oats. Appreciate the health and cost benefits to producing your own plant-based milks. Utilize them in a couple of simple base recipes, such as pastry cream and bechamel and brainstorm countless other applications.

Free class for Somerset County Library System. Slow cook your way to vegetarian comfort food magic, using what you have and very little of your time. Learn the basics of vegetarian braising from choosing plant based proteins, building and pairing flavors, searing, deglazing, simmering to tender perfection, and cooking vessels.

Happy Holidays! Gather with friends new and old and prepare a fancy charcuterie board you can enjoy for a tasty cocktail hour today, tomorrow, on New Year’s Eve or any other special occasion this winter. Learn how to balance your spread and create party platter elements like pickles and spreads from scratch. Wow your guests with the dish I’m known for — My Garlicky Stuffed Mushrooms.

Create the classic Sardinian dish, Clams with Fregola in less than one hour with just a handful of quality ingredients and no prep. Choose one of many variations of Clams with Fregola - saffron, tomato, garlic and discuss Sardinian food and how Italians pack so much flavor into a dish using so few ingredients.

Join us for a festive cookie baking party. You’ll make enough Italian Christmas Cookies (2-3 varieties) that you can assemble tins to deliver to your neighbors and friends, just like my mom did. You’ll learn techniques for improving your cookie game, including proper measurement and egg separation, and you’ll better understand methods like creaming and tempering.