Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own citrus juices. It’s a simple but fascinating process using the lacto-fermentation method of food preservation that adds wonderful flavor to recipes.
Discover the joys of baking with sourdough bread starter. You will learn how versatile (and forgiving) this living organism is and how you can put it to work in your favorite bread recipe. You can even use it for pastries!
Cannelloni are a special type of Italian pasta that is made by rolling out sheets of pasta dough, filling them with cheese or meat or vegetables, and rolling them into cylinders. They are then baked with a rich and savory tomato or cream sauce.
Everyone loves a big plate of nachos, and in this class, we’ll learn how to make an easy, healthy version with kid-friendly extras like corn and black beans. We’ll also make homemade guacamole to go on top.
Travel to France without leaving Vermont in this class on making traditional cheese and chocolate fondue – with instruction in French! City Market is partnering with Alliance Française to offer a French cooking class in French (with English tra
Happy Lunar New Year! On January 31st many countries, including China and Vietnam, usher in the Year of the Horse. Learn about Chinese New Year foods and celebrations with Ben Wang, Co-op member and Chinese teacher at the Vermont Commons School.
Have you ever wondered why the humble scone can be so challenging to make? In this class we'll explore the tricks and techniques to create the perfect English scone: delicate, crumbly and not too sweet. Come and get your hands into some dough.