Ingredients & Preparation

Pizza
Makes 2 large pizzas

Pizza Dough

• 1 kilogram (about 8 cups) 00 flour or all-purpose flour

• 2 packets of instant/rapid rise yeast

• 3 tablespoons olive oil

• 20 grams (3 1/3 teaspoons) salt

• 600 grams (2 1/2) cups warm water

Pizza Sauce

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic

• 1 18-oz can or jar of crushed tomatoes (tomatoes only)

• Optional: Dried or fresh herbs to taste, such as basil, oregano, thyme

• 2 teaspoons salt

Pizza Toppings

• 16 oz fresh mozzarella cheese

• Any other toppings you’d like. Examples include:

  • Harder vegetables like bell peppers or eggplant, sausage, or other raw meat. These toppings need to be pre-cooked and ready to go before class starts.

  • Thinly sliced onions and mushrooms. Can be pre-cooked or fresh, depending on preference

  • Prosciutto, salami or ham slices. Add with 2 minutes left of cooking time

  • Fresh basil. Add after pizza is fresh out of the oven

Before Class Steps

• Choose your toppings and pre-cook if necessary (see list to the left)

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Large mixing bowl

• Medium pot

• Parchment paper

• Baking sheets

• Rolling pin

• Pizza cutter

Specialty Items

Get to know Marika & Emanuele

Learn more about Marika & Emanuele’s background, Italian cooking classes, or how to book a team building cooking class for you and your team with them.

Class

Ingredients & Preparation

Gyoza
Makes 16-20 dumplings

Gyoza

• 200 grams (1.5 cups + 2 tablespoons) all-purpose flour

  • Gluten-free substitution: potato starch and rice flour

• 80 milliliters (1/3 cup) boiling water

• Vegetable oil for frying - approximately 2 tablespoons

• Pinch of Salt

Filling

• 100 grams (3.5 ounces) minced pork

  • Vegetarian / Vegan Substitution: Tofu

• 100 grams (3.5 ounces) cabbage

• 1 spring onion/green onion

• Ginger - 1 tablespoon, more or less if desired

• Garlic - at least one clove, more if desired

• Salt + pepper

• Optional: Sesame oil

Dipping Sauce

• Soy sauce

• Rice vinegar

• Optional: Chili oil

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Frying pan

• Mixing bowls

• Rolling pin

• Spatula

Specialty Items

Cook with Yoko

We normally visit Yoko on our Inside Japan Tour in her food-heaven city of Osaka, Japan. Learn more about Yoko’s Japanese cooking classes and how you can learn to make sushi in a virtual cooking class with meal kits.

Class

Ingredients & Preparation

Butter Chicken

• 750 grams (1.6 pounds) boneless skinless chicken thighs, cut into bite sized pieces

  • Vegan option: 225 grams (8 ounes) tofu cut into bite-size pieces

  • Vegetarian option: 225 grams (8 ounces) paneer cheese cut into bite-sized pieces

• 1/2 cup plain thick Greek yogurt

  • Vegan option: plain vegan Greek yogurt

• 1/2 tablespoon grated ginger

• 1/2 tablespoon grated garlic

• 2 tablespoons ghee or unsalted butter, divided

  • Vegan option: Neutral-flavored oil like Sunflower, Canola, Vegetable, or Avocado oil

• 1 cup diced red onion

• 1 serrano pepper, seeds and veins removed and finely chopped (optional)

• 1 cup diced tomatoes or 2 cups for a more mild flavor

• 1/4 cup whole milk

  • Vegan option: soy milk, coconut milk, etc.

• 2 teaspoons garam masala, divided

• 2 teaspoons ground coriander, divided

• 2 teaspoons smoked paprika, divided

• 2 teaspoons cayenne pepper, divided (optional)

• 2 teaspoons turmeric, divided

• 2 teaspoons salt, divided

• 1 teaspoon dried fenugreek leaves

• Cooking oil like Sunflower, Canola, Vegetable, or Avocado oil

• 3 tablespoons heavy cream or crème fraiche

  • Vegan option: make a cashew nut paste - boil water and pour over 10-15 cashews. Soak for 30 minutes then blend into a paste.

• Optional garnish: chopped cilantro and additional heavy cream

Naan (makes 6 - 8 naans)

• 2 cups all-purpose flour

• 1 cup plain thick Greek yogurt

• 1/4 cup room-temperature milk

• 2 teaspoons powdered sugar

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• Butter, softened

Before Class Steps

• Make sure you have your vegetables and chicken chopped as indicated

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For the Butter Chicken

• Cutting board & sharp knives

• 1 large mixing bowl

• 1 large deep pot with lid

• Food processor

• Metal tongs

For the Naan

• 2 large mixing bowls

• 1 large frying pan

• Metal tongs

• Rolling pin

• Aluminum foil or a tea towel

Specialty Items

Get to know Neha

Learn more about Neha and how to book a corporate cooking class or team building cooking class with her.

Class

Ingredients & Preparation

Seafood Paella
Serves 2

• 200 grams Bomba rice, or other round rice

• 8 medium-size prawns, preferably unpeeled

• 250 grams firm white fish, such as cod

• 100 grams tomatoes

• 5 medium-size garlic cloves

• 2 dried whole ñora peppers, or other dried sweet pepper

• 1 liter (34 fluid ounces or 4 1/4 cups) fish stock, homemade (recipe below) or store-bought

• 1/8 teaspoon saffron

• 1 teaspoon paprika

• Salt

• 4 tablespoons olive oil

Homemade Fish Stock

• 1 kilo (2.2 pounds) rockfish

• 2 onions, peeled and chopped

• 4 tomatoes, chopped

• 2 liters (68 fluid ounces or 8 1/2 cups) water

• Olive oil

Crema Catalana
Serves 2

• 1/2 liter (17 fluid ounces or a little more than 2 cups) whole milk

• 4 egg, at room temperature

• 55 grams white sugar (approximately 4 1/2 tablespoons), plus more to caramelize

• 15 grams (approximately 2 tablespoons) cornstarch

• 20 grams (approximately 1 1/2 tablespoons) butter

• 1 piece of lemon peel, zest only, no white part

• 1 piece of orange peel, zest only, no white part

• 1 cinnamon stick

Before Class Steps

• Bring eggs to room temperature for the Crema Catalana.

• Homemade Fish Stock Preparation

  • Heat a large pot on medium heat with some olive oil. Add the chopped onions and tomatoes and sauté, stirring occasionally.

  • When the tomatoes have softened, add the fish and cook for 10 minutes or until they are tender and have fallen apart.

  • Add 2 liters water, bring to a boil on medium heat, and cook for 25 minutes.

  • Strain the broth with a fine mesh sieve and discard the fish bones. The liquid is homemade fish broth!

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For the Paella

• Cutting board & sharp knives

• Mixing bowls

• Medium pot

• Paella pan or 10”-wide frying pan with high sides

• Immersion blender

• Fine mesh sieve if making homemade fish stock

For the Crema Catalana

• Medium pot

• Mixing bowls

• Whisk

• Ramekins or other heatproof molds

• Plastic wrap

• Vegetable peeler or knife

• Blowtorch or an oven broiler for caramelizing the sugar

Specialty Items

Get to know Elena

Learn more about Elena and how to book a corporate cooking class or team building cooking class with her.

Class

Ingredients & Preparation

Crepes with Salted Caramel Sauce & Apple Compote
Makes 15 Crepes

Crepe Batter

• 200 grams (approx. 1 3/4 cup) all purpose flour

  • Gluten-free substitution: 70 grams cornstarch (approximately 1/2 cup)

• 60 grams (approx. 1/2 cup) buckwheat flour (or use equal amount of additional all purpose flour)

  • Note: If making gluten-free crepes with the 70 grams of cornstarch, increase the buckwheat flour to 130 grams (approximately 1 cup)

• 600 ml (approx. 2.5 cups) milk

• 3 eggs, at room temperature

• 60 grams (approx. 4 tablespoons) butter

• 50 ml (approx. 3 1/2 tablespoons) vegetable oil for frying

Salted Caramel Sauce

• 100 grams (approx. 1/2 cup) white sugar

• 50 grams (approx. 3 1/2 tablespoons) salted butter

• 250 ml (approx. 1 cup) heavy cream

Apple Compote

• 4 apples

• 20 grams (approx. 1 1/2 tablespoons) white sugar

• Optional: 1 tablespoon brandy (can be omitted)

• 1 cinnamon stick or 1/4 teaspoon ground cinnamon

• Pinch of kosher salt

Before Class Steps

• Bring eggs to room temperature

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Digital scale for accurate measurements

• 1 crepe pan, or frying pan

• Whisk & spatula

• Pastry brush or paper towel

• 1 large bowl & 2-3 small bowls

• 3 small or medium-size pots, one with a lid

• Dishcloth or kitchen towel

Specialty Items

Get to know Chef Marie

Learn more about Chef Marie and how to book a corporate cooking class or team building cooking class with her.

Class

Ingredients & Preparation

Italian Lamb Dinner
Serves 2 - 3

Crunchy Flatbread

• 500 gr (approximately 4 cups) all-purpose or 00 flour

• 1 pack (2 1/4 teaspoons) instant yeast

• 300ml (10 fluid ounces or 1 1/4 cup) room temperature water

• 2 tablespoons olive oil (+2 tablespoons extra for topping)

• 1 tablespoon salt

Butter & Parmesan Baked Asparagus

• 300 grams (10 1/2 ounces) asparagus, fresh or frozen

• 25 grams (1 3/4 tablespoon) unsalted butter

• 25 grams (1/4 cup) grated parmesan cheese

• Optional: A pinch of ground nutmeg

• Bread crumbs

• Salt

Baked Lamb Ribs

• 800 grams (1 3/4 pounds) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)

• 4 carrots

• 4 shallots or small red onions

• 3 garlic cloves, or more if desired

• Fresh parsley

• Fresh mint

• 5 tablespoons olive oil

• Salt

• 200 grams (7 ounces) aged pancetta or guanciale, pre-sliced

  • Substitution: Pork belly, bacon, or lard

• 4 fluid ounces white wine

Before Class Steps

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Oven

• 1 large mixing bowl

• Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb

• Small casserole dish (9”x9”) or small baking tray for asparagus

• Large baking trays lined with parchment paper for flatbread

• Rolling pin

• Cutting board and sharp knives

• Work space to knead

• A pot filled with water

• Vegetable peeler and small knife to clean asparagus

Specialty Items

Get to know Chef Alain

Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!

Class

Ingredients & Preparation

Butter Chicken
Serves 3-4

• 2 tablespoons ghee or unsalted butter, divided

  • Vegan option: Neutral-flavored oil like Sunflower, Canola, Vegetable, or Avocado oil

• 2 cups diced tomatoes

• 1 cup diced red onion

• 750 grams (1.6 pounds) boneless skinless chicken thighs, cut into bite sized pieces

  • Vegan option: tofu

  • Vegetarian option: paneer cheese

• 1/2 cup plain thick Greek yogurt

  • Vegan option: plain vegan Greek yogurt

• 1 serrano pepper, seeds and veins removed and finely chopped

• 1/2 tablespoon grated ginger

• 1/2 tablespoon grated garlic

• 1/2 cup whole milk

  • Vegan option: soy milk, coconut milk, etc.

• 3 tablespoons heavy cream or crème fraiche

  • Vegan option: make a cashew nut paste - boil water and pour over 10-15 cashews. Soak for 30 minutes then blend into a paste.

• 1 teaspoon dried fenugreek leaves

• 2 teaspoons garam masala, divided

• 2 teaspoons ground coriander, divided

• 2 teaspoons smoked paprika, divided

• 2 teaspoons cayenne pepper, divided

• 2 teaspoons turmeric, divided

• 2 teaspoons salt, divided

• Cooking oil like Sunflower, Canola, Vegetable, or Avocado oil

• Optional garnish: chopped cilantro and additional heavy cream

Naan
Makes 6-8 naans

• 2 cups all-purpose flour

• 1 cup plain thick Greek yogurt

• 2 teaspoons powdered sugar

• 1/2 teaspoon salt

• 1/4 cup lukewarm milk

• 1/4 teaspoon baking soda

• 2 tablespoons unsalted butter, melted

• Additional butter, softened

Before Class Steps

• Make sure you have your vegetables and chicken chopped as indicated

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For the Butter Chicken

• Cutting board & sharp knives

• 1 large mixing bowl

• 1 large deep pot with lid

• Food processor

• Metal tongs

For the Naan

• 2 large mixing bowls

• 1 large frying pan

• Metal tongs

• Rolling pin

• Aluminum foil or a tea towel

Specialty Items

Get to know Neha

Learn more about Neha and how to book a corporate cooking class or team building cooking class with her.

Class

Ingredients & Preparation

Seafood Paella
Serves 2

• 200 grams Bomba rice, or other round rice

• 8 medium-size prawns, preferably unpeeled

• 250 grams firm white fish, such as cod

• 100 grams tomatoes

• 5 medium-size garlic cloves

• 2 dried whole ñora peppers, or other dried sweet pepper

• 1 liter (34 fluid ounces or 4 1/4 cups) fish stock, homemade (recipe below) or store-bought

• 1/8 teaspoon saffron

• 1 teaspoon paprika

• Salt

• 4 tablespoons olive oil

Homemade Fish Stock

• 1 kilo (2.2 pounds) rockfish

• 2 onions, peeled and chopped

• 4 tomatoes, chopped

• 2 liters (68 fluid ounces or 8 1/2 cups) water

• Olive oil

Crema Catalana
Serves 2

• 1/2 liter (17 fluid ounces or a little more than 2 cups) whole milk

• 4 egg, at room temperature

• 55 grams white sugar (approximately 4 1/2 tablespoons), plus more to caramelize

• 15 grams (approximately 2 tablespoons) cornstarch

• 20 grams (approximately 1 1/2 tablespoons) butter

• 1 piece of lemon peel, zest only, no white part

• 1 piece of orange peel, zest only, no white part

• 1 cinnamon stick

Before Class Steps

• Bring eggs to room temperature for the Crema Catalana.

• Homemade Fish Stock Preparation

  • Heat a large pot on medium heat with some olive oil. Add the chopped onions and tomatoes and sauté, stirring occasionally.

  • When the tomatoes have softened, add the fish and cook for 10 minutes or until they are tender and have fallen apart.

  • Add 2 liters water, bring to a boil on medium heat, and cook for 25 minutes.

  • Strain the broth with a fine mesh sieve and discard the fish bones. The liquid is homemade fish broth!

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For the Paella

• Cutting board & sharp knives

• Mixing bowls

• Medium pot

• Paella pan or 10”-wide frying pan with high sides

• Immersion blender

• Fine mesh sieve if making homemade fish stock

For the Crema Catalana

• Medium pot

• Mixing bowls

• Whisk

• Ramekins or other heatproof molds

• Plastic wrap

• Vegetable peeler or knife

• Blowtorch or an oven broiler for caramelizing the sugar

Specialty Items

Get to know Elena

Learn more about Elena and how to book a corporate cooking class or team building cooking class with her.

Class

Ingredients & Preparation

Butter Chicken
Serves 3-4

• 2 tablespoons ghee or unsalted butter, divided

  • Vegan option: Neutral-flavored oil like Sunflower, Canola, Vegetable, or Avocado oil

• 2 cups diced tomatoes

• 1 cup diced red onion

• 750 grams (1.6 pounds) boneless skinless chicken thighs, cut into bite sized pieces

  • Vegan option: tofu

  • Vegetarian option: paneer cheese

• 1/2 cup plain thick Greek yogurt

  • Vegan option: plain vegan Greek yogurt

• 1 serrano pepper, seeds and veins removed and finely chopped

• 1/2 tablespoon grated ginger

• 1/2 tablespoon grated garlic

• 1/2 cup whole milk

  • Vegan option: soy milk, coconut milk, etc.

• 3 tablespoons heavy cream or crème fraiche

  • Vegan option: make a cashew nut paste - boil water and pour over 10-15 cashews. Soak for 30 minutes then blend into a paste.

• 1 teaspoon dried fenugreek leaves

• 2 teaspoons garam masala, divided

• 2 teaspoons ground coriander, divided

• 2 teaspoons smoked paprika, divided

• 2 teaspoons cayenne pepper, divided

• 2 teaspoons turmeric, divided

• 2 teaspoons salt, divided

• Cooking oil like Sunflower, Canola, Vegetable, or Avocado oil

• Optional garnish: chopped cilantro and additional heavy cream

Naan
Makes 6-8 naans

• 2 cups all-purpose flour

• 1 cup plain thick Greek yogurt

• 2 teaspoons powdered sugar

• 1/2 teaspoon salt

• 1/4 cup lukewarm milk

• 1/4 teaspoon baking soda

• 2 tablespoons unsalted butter, melted

• Additional butter, softened

Before Class Steps

• Make sure you have your vegetables and chicken chopped as indicated

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For the Butter Chicken

• Cutting board & sharp knives

• 1 large mixing bowl

• 1 large deep pot with lid

• Food processor

• Metal tongs

For the Naan

• 2 large mixing bowls

• 1 large frying pan

• Metal tongs

• Rolling pin

• Aluminum foil or a tea towel

Specialty Items

Get to know Neha

Learn more about Neha and how to book a corporate cooking class or team building cooking class with her.

Class

Ingredients & Preparation

Pasta Carbonara
Serves 2

Pasta Dough

• 200 grams (approximately 1 2/3 cups) 00 flour or all-purpose flour

• 2 eggs

• Salt

• Extra virgin olive oil

Carbonara Sauce

• 200 grams (7 ounces) smoked pork belly or bacon, diced

• 1 garlic clove, whole

• Butter 

• 2 eggs 

• 100 grams (1 cup) of Parmigiano Reggiano cheese or aged Pecorino cheese, grated

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Rolling pin

• 1 large pot

• 1 sauté pan

• Mixing bowl

• Kitchen tongs

Specialty Items

Get to know Chef Alain

Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!

Class

Ingredients & Preparation

Eggplant Parmesan
Serves 2

• 1 large eggplant or 2 medium

• Parmigiano-Reggiano cheese - as much as you like, or another salty and hard cheese

• 200 grams (about 1 cup) fresh mozzarella cheese

• 300 grams (1 1/3 cups) tomato sauce or peeled, pre- blended tomatoes

• 1 medium onion

• 2 cloves garlic

• Fresh basil

• Optional dried seasonings: oregano, thyme, red pepper flakes

• Sea salt

• Black Pepper

• Extra virgin olive oil

Before Class Steps

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Cutting board & sharp knives

• Sauté pan

• Baking sheet

• Oven- safe baking dish (8”x8” or 9”x9” | 20cm x 20 cm or 23cm x 23cm)

• Spatula or wooden spoon

• Cheese grater

• Parchment paper

• Paper towels

Specialty Items

Get to know Chef Alain

Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!

Ingredients & Preparation

Sushi & Miso Soup
2-3 servings

Sushi

• 370 grams (2 cups) sushi rice (Japanese short-grain rice)

• 470 milliliters (2 cups) water

• 4 sheets of nori (dried seaweed paper)

• 60 milliliters (1/4 cup) sushi vinegar

• Filling options:

  • fresh sashimi-grade fish (salmon, tuna, etc.)

  • crab

  • lox salmon

  • cucumber

  • carrots

  • pickled ginger

  • pickled daikon

  • avocado

  • cream cheese

• Optional: soy sauce, for dipping

  • Gluten-free substitution: tamari

• Optional: wasabi, for dipping

Miso Soup

• 1 piece of kombu (kelp for broth)

• 4 cups water

• 1 cup bonito flakes

  • Omit if vegetarian or vegan

• 4 tablespoons miso paste

• 1 cup chopped cabbage

• Optional additions:

  • mushrooms, chopped

  • broccoli, chopped

  • wakame (seaweed for eating), chopped

  • carrots, chopped

Before Class Steps

• Rinse and soak rice for 30 minutes.

• Soak kombu in a pot with 4 cups hot water for at least 10 minutes. Keep the water!

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Mixing bowls

• 1 pot for rice

• 1 pot for miso soup

• 1 rice scooper or spoon

• Bamboo mat for rolling sushi (or plastic wrap or wax paper)

• Wet kitchen towel

Specialty Items

Get to know Yoko

We normally visit Yoko on our Inside Japan Tour in her food-heaven city of Osaka, Japan. Learn more about Yoko’s Japanese cooking classes and how you can learn to make sushi in a virtual cooking class with meal kits.

Class

Ingredients & Preparation

Gyoza
Makes 16-20 dumplings

Gyoza

• 200 grams (1.5 cups + 2 tablespoons) all-purpose flour

  • Gluten-free substitution: potato starch and rice flour

• 80 milliliters (1/3 cup) boiling water

• Vegetable oil for frying - approximately 2 tablespoons

• Pinch of Salt

Filling

• 100 grams (3.5 ounces) minced pork

  • Vegetarian / Vegan Substitution: Tofu

• 100 grams (3.5 ounces) cabbage

• 1 spring onion/green onion

• Ginger - 1 tablespoon, more or less if desired

• Garlic - at least one clove, more if desired

• Salt + pepper

• Optional: Sesame oil

Dipping Sauce

• Soy sauce

• Rice vinegar

• Optional: Chili oil

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Frying pan

• Mixing bowls

• Rolling pin

• Spatula

Specialty Items

Cook with Yoko

We normally visit Yoko on our Inside Japan Tour in her food-heaven city of Osaka, Japan. Learn more about Yoko’s Japanese cooking classes and how you can learn to make sushi in a virtual cooking class with meal kits.

Ingredients & Preparation

Gnudi
2 servings

Gnudi

• 300 grams (approximately 6 cups) raw spinach, cooked before class (see Before Class Steps for how to prepare)

• 200 grams (3/4 cup) ricotta cheese

  • Replace with drained and blended extra-firm tofu for vegan/dairy-free

• 1 medium egg

  • Replace with vegan egg replacer for vegan

• 50 grams (1/3 cup) grated Parmesan cheese, plus extra for topping

  • Replace with vegan parmesan for vegan/dairy-free

• 50 grams (1/3 cup) flour, plus extra for dusting

  • Replace with rice flour for gluten-free

• Nutmeg

• Salt

• Black pepper

• Extra virgin olive oil

• Optional: 1-2 cloves garlic

Sauce

• 4-5 tablespoons butter

  • Replace with extra virgen olive oil or margarine for vegan/dairy-free

• 6-7 fresh sage leaves, or 1 teaspoon dried

Before Class Steps

• Boil the raw spinach with enough water to cover the spinach and a pinch of salt. Boil for 7-8 minutes or until fully cooked. Drain completely and let cool for 10-12 minutes. Be sure to completely squeeze out all the water in the spinach before using. You should end up with about 1 1/2 cups cooked spinach.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Knife or a "mezzaluna"

• Strainer (optional)

• Pot

• Pan

• Cutting board

• Mixing bowl

• Optional: parchment paper

Get to know Gaia

Typically when we see our friend Gaia on our Heart of Italy Tour, we spend our time together traipsing through the narrow side streets of her hometown, Florence, and weaving in and out of back-alley artisan shops and hole-in-the wall eateries. Now we can join Gaia as she leads us through many Italian recipes! Read more about Gaia’s story!

Class

Ingredients & Preparation

Empanadas
Serves 2-3

Dough

• 500 grams (4 cups) flour

  • gluten-free version: 500 grams (4 cups) direct substitute gluten-free flour

• 250 grams (1 cup + 2 tablespoons) room temperature butter, cubed

  • vegan version: 250 grams (1 cup + 2 tablespoons) margarine or plant based butter. Please note the chef has not tested the recipe with margarine or plant based butter, but is offering it as their best suggestion.

• 3 grams (1/2 teaspoon) salt

• 65 grams (1/3 cup) sugar

• 160 milliliters (2/3 cup) water

Cheese Filling

• 150 grams (5 1/2 ounces) mozzarella, or any cheese which melts well

  • vegan version: 150 grams (5 1/2 ounces) vegan mozzarella (can be used but may not melt well)

• 1/2 white onion (will cut in class)

• 50 grams (1/2 cup) green onions or scallions, sliced

• Salt & pepper to taste

• Olive oil

Vegetable Filling

• 100 grams (1/2 cup) zucchini, diced

• 1/2 an eggplant, diced

• 1/2 white onion (will cut in class)

• 1/2 head of broccoli, diced

• 100 grams (1/2 cup) of bell pepper, diced 

• 3 cloves garlic, minced

• Salt & pepper to taste

• Olive oil

• Other vegetable options: cauliflower, carrot, or more of one of the above listed

Egg Wash (optional)

• 1 egg

• 1 dash of milk 

• vegan version: omit egg wash completely, or substitute vegetable or olive oil, plant-based milk, aquafaba, or an egg substitute, such as Just Egg

Before Class Steps

• Bring your butter to room temperature.

• Dice vegetables as indicated.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Cutting board & sharp knife

• Sauté pan

• Mixing bowls

• Rolling pin

• Baking sheets

• 1 large cookie cutter or small bowl to cut empanadas (about 10-13 cm or 4-5 inches diameter)

• Pastry brush or paper towel

Specialty Items

Get to know Cristo & Yoli

Cristo is a mountain explorer, amateur photographer and professional tour guide in Cusco. What Cristo enjoys most about his work is the opportunity to share the culture and history with many travelers from all over the world. Yoli is a tour guide as well who has also been working in the industry for over 20 years. They enjoy the hiking, history, and amazing gastronomy Peru has to offer, which is why they’re excited to share their cooking experiences and to teach traditional Peruvian recipes.

Class

Ingredients & Preparation

Italian Lamb Dinner
Serves 2 - 3

Crunchy Flatbread

• 500 gr (approximately 4 cups) all-purpose or 00 flour

• 1 pack (2 1/4 teaspoons) instant yeast

• 300ml (10 fluid ounces or 1 1/4 cup) room temperature water

• 2 tablespoons olive oil (+2 tablespoons extra for topping)

• 1 tablespoon salt

Butter & Parmesan Baked Asparagus

• 300 grams (10 1/2 ounces) asparagus, fresh or frozen

• 25 grams (1 3/4 tablespoon) unsalted butter

• 25 grams (1/4 cup) grated parmesan cheese

• Optional: A pinch of ground nutmeg

• Bread crumbs

• Salt

Baked Lamb Ribs

• 800 grams (1 3/4 pounds) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)

• 4 carrots

• 4 shallots or small red onions

• 3 garlic cloves, or more if desired

• Fresh parsley

• Fresh mint

• 5 tablespoons olive oil

• Salt

• 200 grams (7 ounces) aged pancetta or guanciale, pre-sliced

  • Substitution: Pork belly, bacon, or lard

• 4 fluid ounces white wine

Before Class Steps

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Oven

• 1 large mixing bowl

• Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb

• Small casserole dish (9”x9”) or small baking tray for asparagus

• Large baking trays lined with parchment paper for flatbread

• Rolling pin

• Cutting board and sharp knives

• Work space to knead

• A pot filled with water

• Vegetable peeler and small knife to clean asparagus

Specialty Items

Get to know Chef Alain

Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!

Ingredients & Preparation

Lemon Cake
1 10-inch cake

Lemon Cake

• 4 eggs, room temperature

• Zest of 2 lemons

• 5.6 ounces (3/4 cup) white sugar*

• 5.2 ounces (1/2 cup + 2 1/2 tablespoons) butter, melted*

• 1 fluid ounce (2 tablespoons) limoncello (homemade or store bought)*

• 2.4 ounces (6 tablespoons) potato starch or corn starch*

• 0.3 ounces (1 3/4 teaspoons) baking powder*

• 7 ounces (2 cups + 1 tablespoon) almond flour*

• Powdered sugar and lemon slices, for decoration (optional)
  

  *Baking measurements should be as precise as possible. We recommend using a kitchen scale if you have one.

Homemade Limoncello

• Zest of 5 lemons

• 2 cups pure grain alcohol (Everclear is a common brand, or vodka is a suitable substitute)

• 2 cups water

• 1 3/4 cups white sugar

Optional Before Class Steps

• Make Homemade Limoncello

  • Combine lemon zest and pure grain alcohol in a bowl and cover tightly. Set the bowl in a dark place (no direct sun) for 48 hours.

  • After 48 hours, boil water and sugar together until sugar is dissolved. Let cool.

  • Remove the lemon zest from the alcohol by passing it through a fine mesh sieve. Combine the filtered alcohol with the cooled sugar water and store it in a bottle.

  • Set aside for at least two weeks before enjoying. The longer you wait, the better it tastes!

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Mixing bowls

• Electric hand mixer or stand mixer.

• Rubber spatula

• 10” round cake pan or springform pan

• Optional: parchment paper

Specialty Items

Get to know Domenico & Maria

Domenico, whose family has lived on the island of Capri as far back as he can trace, is our favorite Capri tour guide who shows us around on our Heart of Italy Tour. His wife Maria also works in tourism, as do most of the residents on the small island. Domenico & Maria share their family recipes — specifically Nonna Maria’s (Maria’s namesake and grandmother) recipes — that highlight the traditional cuisine of the island.

Ingredients & Preparation

Gnocchi alla Sorrentina
4 servings

Gnocchi

• 500 grams (1.1 pounds) boiled, peeled Yukon gold potatoes (preferred) or Russet potatoes still warm

• 200 grams (1 & 1/4 cups) 00 flour or all-purpose flour

• 20 grams (3 & 1/2 teaspoons) salt + extra salt for the water

• 30-40 grams (2-3 tablespoons) sunflower or canola oil

Sauce & Toppings

• 500 grams (2 cups) tomato sauce

• 1 small onion (optional)

• 1-2 cloves garlic (optional)

• 6-7 basil leaves (or 1 tablespoon dried basil)

• 2 balls of fresh mozzarella or 2 cups of shredded mozzarella

• 50 grams (1/3 cup) parmesan cheese

• 1-2 tablespoons extra virgin olive oil for sautéing

Before Class Steps

• Boil potatoes - whole with skins on - until a fork can pierce through easily (roughly 20-30 mins before class). Once boiled, peel them and keep them warm for class.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 potato ricer highly recommended (or substitute potato masher, but will take more time and not be as fine in consistency)

• 1 high pot

• 1 large saucepan or frying pan

• 1 large bowl

• 1 slotted spoon

• 1 pasta knife or normal knife

• Baking dish

Specialty Items

Get to know Marika & Emanuele

Learn more about Marika & Emanuele’s background, Italian cooking classes, or how to book a team building cooking class for you and your team with them.

Ingredients & Preparation

Gallo Pinto & Tortillas
2-3 servings

Tortillas

• 2 cups of corn flour, white or yellow, otherwise known as “masa harina” (look in the Hispanic section at the grocery store; packaging will indicate for tortillas/tamales)

• 1 1/2 cups of hot water

• 1 cup of cold water

• 1/2 teaspoon of salt

• Cooking spray or oil

Rice

• 1 cup short grain rice, rinsed and strained

• 1 1/4 cup water

• 1 tablespoon vegetable oil

• Pinch of salt

Gallo Pinto

• 1 tablespoon vegetable oil

• 1/2 cup diced onion

• 4 cloves garlic, minced

• 1/2 cup diced bell pepper

• 1 1/2 cup cooked black beans, strained. Reserve the liquid.

• 3 tablespoons Lizano sauce, or more to taste

• Cilantro or green onions, chopped

• 1 teaspoon salt

• Optional Spices: paprika, cayenne pepper, cumin or chili powder, to taste

• Optional: Hot sauce

Optional Sides

• Eggs, cooked as desired (scrambled, fried, boiled, etc.)

• Roma tomato, chopped

• Sausage, bacon, or ham, cooked

• Queso Fresco or other cow’s milk cheese that doesn’t melt easily, shredded or crumbled

• Plantain chips or cooked fresh plantains

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Mixing bowls

• 1 gallon-size Ziploc bag

• Cutting board & sharp knife

• 1 pot with lid

• 2 sauté pans - 1 medium, 1 large

• Colander / strainer

• Paper towels

• Optional: tortilla press (if using tortilla press, Ziploc bag is unnecessary)

• Optional: tortilla warmer

Specialty Items

Get to know Wendy

Wendy has always believed the best way to show love is through food. During the day, she is a tour guide in her beautiful home country of Costa Rica where she has been giving tours since she was 16 years old. With The Table Less Traveled, Wendy teaches how to recreate the unique flavors of her favorite local recipes from her vibrant Costa Rican home. Read more about Wendy’s story!

Class

Ingredients & Preparation

Cannelloni
Serves 4-5

Pasta Dough

• 200 grams (1 5/8 cup) all-purpose flour, plus extra for dusting

• 2 whole medium-size eggs

• 1 teaspoon salt

Filling

• 1 carrot, diced

• 2 zucchinis, diced

• 1 leek, diced

• 85 grams (3/4 cup) frozen green beans, diced

• 500 grams (2 cups) ricotta

  • Can substitute with soft goat cheese or similar

• 45 - 90 grams (1/2 - 1 cup) grated Parmesan cheese, depending on personal preference

• 2-3 tablespoons heavy cream, optional

• Extra virgin olive oil

• Salt and Pepper to taste

• Ground nutmeg, optional

Béchamel Sauce

• 3 1/2 tablespoons butter

• 2 tablespoons all-purpose flour

• Salt

• 2 cups milk

• Grated Parmesan cheese, for topping

Before Class Steps

• Wash and prepare the carrot, zucchini, and leek as below:

  • Carrot: peel and dice.

  • Zucchini: dice.

  • Leek: dice. Make sure to soak and drain in water once cut to get any dirt rinsed out of the layers.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Large work surface to roll out pasta dough

• Long rolling pin (about 20-22 inches)

• Rolling pasta cutter or sharp knife

• 1 medium-size sauté pan with lid for filling

• 1 medium pot for sauce

• 1 large pot with lid for pasta

• Mixing bowls

• Whisk or mixing spoon

• Kitchen tongs

• Baking tray lined with a kitchen towel

• 1 oven-safe baking dish (similar to that of a lasagna pan)

Specialty Items

Get to know Gloria

Learn more about Gloria’s background and Italian cooking classes.

Ingredients & Preparation

Sushi & Miso Soup
2-3 servings

Sushi

• 370 grams (2 cups) sushi rice (Japanese short-grain rice)

• 470 milliliters (2 cups) water

• 4 sheets of nori (dried seaweed paper)

• 60 milliliters (1/4 cup) sushi vinegar

• Filling options:

  • fresh sashimi-grade fish (salmon, tuna, etc.)

  • crab

  • lox salmon

  • cucumber

  • carrots

  • pickled ginger

  • pickled daikon

  • avocado

  • cream cheese

• Optional: soy sauce, for dipping

  • Gluten-free substitution: tamari

• Optional: wasabi, for dipping

Miso Soup

• 1 piece of kombu (kelp for broth)

• 4 cups water

• 1 cup bonito flakes

  • Omit if vegetarian or vegan

• 4 tablespoons miso paste

• 1 cup chopped cabbage

• Optional additions:

  • mushrooms, chopped

  • broccoli, chopped

  • wakame (seaweed for eating), chopped

  • carrots, chopped

Before Class Steps

• Rinse and soak rice for 30 minutes.

• Soak kombu in a pot with 4 cups hot water for at least 10 minutes. Keep the water!

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Mixing bowls

• 1 pot for rice

• 1 pot for miso soup

• 1 rice scooper or spoon

• Bamboo mat for rolling sushi (or plastic wrap or wax paper)

• Wet kitchen towel

Specialty Items

Get to know Yoko

We normally visit Yoko on our Inside Japan Tour in her food-heaven city of Osaka, Japan. Learn more about Yoko’s Japanese cooking classes and how you can learn to make sushi in a virtual cooking class with meal kits.

Ingredients & Preparation

Gnudi
2 servings

Gnudi

• 300 grams (1 1/2 cups) raw spinach, cooked before class (see Before Class Steps for how to prepare)

• 200 grams (3/4 cup) ricotta cheese

  • Replace with drained and blended extra-firm tofu for vegan/dairy-free

• 1 medium egg

  • Replace with vegan egg replacer for vegan

• 50 grams (1/3 cup) grated Parmesan cheese, plus extra for topping

  • Replace with vegan parmesan for vegan/dairy-free

• 50 grams (1/3 cup) flour, plus extra for dusting

  • Replace with rice flour for gluten-free

• Nutmeg

• Salt

• Black pepper

• Extra virgin olive oil

• Optional: 1-2 cloves garlic

Sauce

• 4-5 tablespoons butter

  • Replace with extra virgen olive oil or margarine for vegan/dairy-free

• 6-7 fresh sage leaves, or 1 teaspoon dried

Before Class Steps

• Boil the raw spinach with enough water to cover the spinach and a pinch of salt. Boil for 7-8 minutes or until fully cooked. Drain completely and let cool for 10-12 minutes. Be sure to completely squeeze out all the water in the spinach before using.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Knife or a "mezzaluna"

• Strainer (optional)

• Pot

• Pan

• Cutting board

• Mixing bowl

• Optional: parchment paper