Join chef and cookbook author Myra Kornfeld for an exploration of the fascinating cuisine of Ethiopia. Youll start out by learning to make Injera, the ubiquitous bread that acts as both plate and spoon for the diner. Then you’ll learn the unique spice pastes that are the basis for Ethiopian cuisine and make a full menu of Collard Greens with Niter Kibbeh (spiced clarified butter); Doro Wat (spiced chicken stew); Red Lentils with Chilles, Ginger and Garlic, Pumpkin Berbere Chile and Spice Paste; Potatoes, Cauliflower and Green Beans with Ajowan; Yemiser W’et (spicy lentil stew); and Tomato and Jalapeño Salad.

The cooking of Southern India is created with a brilliant blend of seasonings, fragrances, and colors. Idli, a steamed bread made from a fermented batter of urad dal and rice, provides the perfect platform for the exciting flavors of this cuisine. The same batter will be made into fluffy pancakes called uttapams. You’ll also make the indispensable sambars, chutneys, and raita to accompany all of your delicious creations. Classic Rice Idli; Semolina Idli; Kancheepuram Idli (with Curry Leaves); Uttapams with Onions, Chiles, Tomatoes, and Cilantro; Coconut Chutney; Tamarind-Mint Chutney; Homemade Sambar Powder; Classic Sambar; Cauliflower Sambar; and Mixed Vegetable Raita. (Some organic dairy will be used.)

If you’re vegetarian, have a vegetarian you cook for, or simply wish to expand your vegetarian repertoire, come join us to cook five different high protein vegetarian main courses. We’ll include dishes with legumes, seitan, tempeh, tofu, and eggs and cheese, in dishes all of your guest will love, no matter what their eating habits are.

Seitan-Pecan Meatballs with Parmesan and Marinara Sauce;Tempeh Mushroom Burritos with Black Bean-Avocado Topping; Chickpea- Corn Grill Cakes with Red Pepper Skordalia; Hortopita (Greek Greens Pie with feta cheese); Chickpea Crepes filled with Tofu-Miso “Cheese” and Spinach Sauce.

Expand your hors d’oeuvres repertoire with finger foods that are the life of the party. In this festive hands-on class, wrap and roll phyllo dough, stuff wontons, and assemble other colorful bite-sized gems with zesty dips and spreads. These are al great do ahead dishes to make your entertaining relaxing and easy: Cocktail Spanikopitas with Kalamata Olives; Roasted New Potato Cups with Roasted Garlic Yogurt Parsley Aioli; Pan-fired Wontons with Wild Mushrooms, Cabbage, and Sprouts; Yucca Cakes with Mango Mouo; Quesadilla Bites with Shreded Vegetables and Goat Cheese; Mini Chile Corn Crepes with Refried Beans and Designer Guacamole; and Bruschetta with Turkish Eggplant and Pepper Spread.

Do you find that your inspiration to cook healthy, gourmet dinners wanes in the wake of your busy workday? Join Myra as she cooks her favorite no-fuss meals for busy weeknights. Each complete meal takes less than a half hour to prepare. You will be provided with not only the week’s shopping list, but also tips to streamline workweek cooking. Roast Chicken with Maple-Mustard Glaze, Mashed Sweet Potatoes and Turnips with Caramelized Shallots, Mixed Greens with Reduced Balsamic and Hazelnut Vinaigrette with Candied Hazelnuts; Orange-Glazed Flounder (and Tofu) with Watercress and Soba Noodles; Black Bass in Leek and Saffron-Tomato Broth with Quinoa Primavera; Mujaddarah (Lentils, Rice, and Caramelized Onions) with Middle Eastern Chopped Salad.(Some organic chicken, dairy and fish will be used.

In this class, Myra demystifies the complexities of this exotic Asian cuisine. You will become familiar with and use signature Thai ingredients such as lemongrass, green mango, galangal, kaffir lime leaves, and Thai basil to make an authentic, healthy and exotic vegan dinner. Hot and Sweet Sesame Nori Fins; Watercress Salad with Cucumber and Green Mango in Lime-Peanut Vinaigrette; Galangal, Lemongrass and Kaffir Lime Leaf-Baked Tofu Medallions; Spinach-Thai Basil and Yellow Pepper-Coconut Milk Sauces; Red Bhutanese Rice with Roasted Vegetables; Indonesian Sambal; Crispy Rice Noodles; and Mango-Lemongrass Ice Cream Parfait with Lemon Tuiles.

Spain has given the world some remarkable gifts: Flamenco. Picasso. And….tapas! Traditionally these tempting, nutritious morsels of anything good were arrayed by the dozens in neat, oval dishes on the bar tops of Spain, free for the taking as patrons sipped their drinks. It’s time to spread the word – tapas are not only appetizers or bar food, they are great party food. And they can be combined to make an entire tapas meal. Join Myra and learn how to prepare some of the classic favorites enjoyed all over Spain. Gambas Pil-Pil (Garlicky Prawns with Hot Peppers); Spanish Tortillas (Spanish Potato Omelet); Oyster Mushrooms a la Plancha; Buenuelos de Bacalao (Salt Cod Fritters); Braised Chickpeas with Fresh Greens; Boquerones en Vinagre (White Anchovies in Vinegar); Escalibada (Roasted Red Pepper and Eggplant Salad); Atun and Aceitunas con Pan (Tuna and Olive Tapenade on Crostini); Patatas Bravas (Spicy Smothered Potatoes); Cubed Hake with Chunky Romesco Sauce; and Pan y Chocolate. (Some fish, organic eggs, and optional organic dairy will be used and Sangría will be served.)

Fasten your seat belts for a heady North African culinary adventure. The traditional cuisine of this region is rich with aromatics, piquant condiments and healthful grains and greens. This is the land of colorful dishes and exotic herb and spice combinations. In this class, you’ll learn to prepare a variety of intensely flavored and healthy dishes that represent the best of Moroccan cuisine. Roasted Red Pepper-Sesame Pesto on Toasted Pita Triangles; Green Leaf Salad with Shallots and Pomegranate Molasses Vinaigrette; Chickpea Charmoula Strudel; Stuffed Chicken Breasts with Onions, Cinnamon, Almonds and Cherries; Quinoa-Carrot Pilaf with Saffron, Mint and Harissa Greens; and Olive Oil Semolina-Walnut Cake. (Some organic chicken and eggs will be used.)

This class will elevate the humble bird to epicurean heights. The focus is on simple techniques in combination with unexpected flavors and elegant presentations. Using organic chickens, you’ll learn to butterfly, braise, roast, and pan-sear your way to inspired meals suitable for entertaining, not just for every day. Butterflied Roasted Chicken with Balsamic-Maple Herbed Glaze; Southwest Spiced-Rubbed Chicken with Mole Gravy; Mustard Crusted Roast Chicken; Chicken Thighs Braised in Moroccan Spices with Preserved Lemons and Olives; Roasted Balsamic Soy-Glazed Chicken Wings; and Pan-Seared Spinach- and Mushroom-Stuffed Chicken Breast Medallions. A salad will also be served.

Sometimes called wheat meat or wheat gluten, seitan is a tasty, high-protein food with a pleasant, chewy texture. Made from whole wheat and unbleached bread flours and water, then simmered in flavorful broth, seitan’s mild flavor lends itself to endless culinary applications. You’ll learn how easy seitan is to make and how superior homemade seitan is to ready-made brands. Using a variety of cooking techniques, you will prepare Seitan-Pecan Wheatballs with Marinara Sauce; Lemon-Caper Seitan Cutlets; Seitan Lentil Loaf with Wild Rice; Portobello-Seitan Patties with Roasted Vegetables; and Baby Spinach Salad with Squash Croutons, Shallot Vinaigrette and Toasted Almonds. Each student will take home some seitan for creative cooking at home.

Join author Myra Kornfeld around a couple of fall menus from her book The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts (Simon & Schuster, 2005) Whether you are vegetarian, flexitarian, or simply eager to learn new recipes, you will find dishes to add to your repertoire in this amazing array of flavorful treats. You will make Spinach Salad with Lemon-Rosemary Vinaigrette and Smoky Shiitakes; Porcini Mushroom Ragout with Chicken or Tempeh; Cranberry-Chestnut Relish; Mashed Sweet Potatoes and Turnips with Caramelized Shallots; Kabocha Squash Soup with Gingery Adzuki Beans; Broiled Miso Black Cod; Forbidden Black Rice; Green Leaf, Cucmber, and Wakame Salad with Carrot-Ginger Dressing; and Coconut Chocolate Mousse.

When we think of fruits, a hundred sweet possibilities spring easily to mind. But the fruits of autumn, coming to us in that brief breath between summer’s heat and winter’s cold, combine as beautifully with savory foods as with sweet. For example, early settlers in this country quickly learned that the cranberry, properly encouraged, added contrast and excitement to a meal of wild turkey. In this class you will work with brilliantly colored and flavored fall fruits, as you assemble eight pairings that are likely to surprise and sure to delight: Roasted Chicken or Braised Tempeh with Cranberry Glaze and Fresh Cranberry Sauce; Sautéed Trout over Apple Rosemary Purée; Garlicky Braised Escarole with Almonds and Pomegranate Seeds; Sweet and Spicy Gingery Butternut Squash and Pear Sauté; Braised Whole Endive with Sliced Apples; Quince, Asian Pear and Red Onion Gratin; Arugula Salad with Persimmon Dressing; and Individual Molten Chocolate Cakes with Baked Seckel Pears and Pomegranate Glaze. (Some organic butter and optional organic chicken, eggs and fish will be used.)

Join author Myra Kornfeld as you make a delectable Southwestern-incfluenced Thanksgiving feast based on her newly released book The Healthy Hedonist Holidays; A Year of Multi-Cultural Vegetarian-Friendly Holiday Menus. Your holiday table will never be the same, as you learn dishes that are bound to become new classice for your family including Southwest Black Bean Dip; Maple Sugar Brined Southwest Stryle Turkey; Mole Gravy with Dried Plums and Ancho Chiles; Herbed Mushroom and Wild Rice Dressing with Pine Nuts; Sweet Potato Gratin with Cocnut Milk and Chipotle Chile; Cranberry Persimmon Sauce with Ginger; Beer-Braised Brussels Sprouts; Autumn Greens with Pearled Onions; Pumpkin Semifreddo Pie; and Pear and Apple Pie with Cranberries.

Soup offers one of the best returns for your investment in time. It’s comforting, nutritious, and almost always guarantees you a few extra meals for later in the week. The full-bodied soups in this class have an added attraction; they are hearty enough to be main courses and all have deep rich layers of flavor. In addition, Myra will make a couple of flavorful vegetarian stocks. Golden Chickpea Soup with Roasted Chickpea Nuts; Wild Mushroom and Barley Soup with Giant Lima Beans; Butternut Squash Soup with Apples, Sage and Chestnuts; Turkish Red Lentil Soup with Dill Cream; Roasted Root Vegetable Stock; and All-Purpose Vegetable Stock. (Optional organic dairy will be used in one recipe.)

You won’t miss the turkey as Myra prepares a healthful, vegetarian Thanksgiving meal that needs no excuses or apologies. Colorful and bursting with flavor, this balanced meal is faithful to the spirit and style of America’s favorite harvest holiday. You will prepare an elegant and satisfying vegetarian main course, fixings that complement the entire meal, and the flakiest crust and juiciest filling for the fruit pie. Myra will teach you how to organize the cooking to make a stress-free meal, so you can simply sit down to enjoy a sumptuous banquet and a good time with your guests. Black Bean Hummus with Crudités; Three Sisters (Squash, Beans, and Corn) Polenta Casserole with Pumpkin Seed Pesto and Mole Gravy; Beer-Braised Brussels Sprouts; Wild Rice Dressing with Mushrooms and Pine Nuts; Sweet Potato Gratin; Cranberry Persimmon Sauce; Braised Winter Greens with Pearl Onions; Double-Crusted Apple-Pear-Cranberry Pie; and Pumpkin Semifreddo Torte with Ginger Snaps. (Some organic eggs, dairy, and beer will be used.)

In this class, you will learn to make soups and stews that are then paired with perfect salads to make complete, delicious, and nutritious suppers. On your meu are the following dishes; Butternut Squash Soup with Crispy Shallots and Sage; Baby Greens Salad with Roasted Red Pepper Vinaigrette and Warm Goat Cheese Croutons; Columbian Black Bean Soup; Romaine Salad with Creamy Avocado Dressing; French Lentil Soup with Rosemary and Swiss Chard; Arugula Salad with Roasted Pears and Fennel-Parmesan Crisps; Sanchocho; Watercress and Hearts of Palm Salad with Plantain Chips; Indian-Spiced Cauliflower, Chickpeas, Potatoes, and Kale; And Green Leaf, Date, and Cashew Salad with Tamarind Dressing.

Winter is right around the corner and the time when we crave comforting, warming, stick-to-the-ribs food. And who knows more about that than Southerners? Enjoy the robust flavors of the South in the form of traditional specialty dishes with a modern, healthier spin. This is a full-on Dixie feast that will leave you satisfied and nourished, not stuffed. Sweet and Sour Black-Eyed Peas with Roasted Root Vegetables; Turkey or Seitan-Portobello Mushroom Chili with Avocado, Cucumber and Orange Salsa; Old-Fashioned Skillet-Baked Cheddar-Scallion Cornbread; Gingered Red Cabbage Slaw with Baby Spinach; Sautéed Collard Greens with Chile-Spiced Pepitas; Cherry-Almond Stuffed Baked Apples; and Brandy-Spiced Sweet Potato Pie. (Some organic dairy, eggs, alcohol and optional organic chicken will be used.)

Whether or not you celebrate Chanukah, don’t forget the latkes. These crisp, savory little pancakes make irresistible side dishes. In this class, you’ll make the traditional version along with a host of unusually delicious variations. We will make eight different latkes, one for each night of Chanukah, and all can be made in advance so you’re not at the stove all night. Classic Lacy Potato Pancakes with Carrots and Scallions; Celery Root-Green Apple Pancakes; Parsnip-Leek Pancakes with Fresh Thyme; Sweet Potato-Turnip Pancakes with Shallots; Sauerkraut Pancakes with Dill and Caraway; Sweet & Savory Carrot-Raisin Pancakes; Beet and Fennel Pancakes; Spinach-Basil Pancakes with Crispy Coconut; Milled Cider Cranberry Sauce; and Yogurt Sauce with Crisp Shallots. (Some organic eggs and optional organic dairy will be used.)

Throughout Eastern Europe, the winter holidays are celebrated with feasts of cherished traditional foods, delicious then or at any other time of the year. In this class, we’ll make some signature dishes such as Ukrainian kutya, a trio of pirogies with their renowned tender dough, and lots of accompaniments. We’ll finish the meal with delicately baked blintzes served with an exciting and colorful garnish. Kutya (a condiment made from Spelt Berries with Raisins and Poppy Seeds); Pirogies with Three Fillings – Swiss Chard, Sauerkraut, and Potato – accompanied by Apple Sauce and Crispy Onions; Beet-Horseradish Relish; Lemon-Baked Trout with Herbs and Crispy Breadcrumbs; Cauliflower, Green Bean, and Radish Salad with Pickle-Thyme Vinaigrette; and Lemony Cheese Blintzes with Apple-Cranberry Crimson Compote. (Some organic eggs, dairy and fish will be used.)

Prepare for the holidays - or any party any time – with recipes for delectable vegetarian nibbles that whet appetites and scream fun. In this class, wrap and roll phyllo dough, stuff wontons, and assemble eye-catching, mouthwatering, bite-sized gems with zesty dips and spreads. These are all great do-ahead dishes to make your entertaining relaxing and easy. Cocktail Party Spanikopitas with Kalamata Olives; Roasted New Potato Cups with Yogurt-Parsley Aioli; Pan-Fired Wontons with Spicy Thai Cabbage-Mushroom-Peanut Filling; Yucca Cakes with Mango Mojo; Quesadilla Bites with Shredded Vegetables and Goat Cheese Pesto; and Mini Chile Corn Crepes with Refried Black Beans and Extra-Green Guacamole. (Some organic eggs and dairy will be used.)

When cold winds blow, let these stunning vegetable dishes warm and cheer you from the inside out! Fit for a holiday dinner or to make everyday meals a celebration, here are seasonal dishes designed to suit any occasion and please every taste. Who could tire of vegetables with these wonderful recipes as a resource? From hearty soup to lively, vitamin-rich salads, to quickly prepared sides and a divine dessert, this winter bounty will carry you through. Squash, Pear and Fennel Soup with Fennel Oil and optional Blue Cheese; Arugula Salad with Oven-Roasted Grapes and Roasted Shallot Vinaigrette; Celery Root Slaw with Thyme and Pecans; Frisée and Celery Salad with Toasted Fennel Seed Dressing; Watercress and Endive Salad with Poached Pears, Candied Pecans and optional Crumbled Roquefort; Braised Broccoli Rabe with Sautéed Cipolline Onions; Roasted Lacinato Kale Chips; Shallot- and Orange-Laced Roasted Green Beans; Twice-Baked Acorn Squash with Brandy and Maple Sugar; and Individual Pumpkin Soufflés with Candied Ginger. (Some organic eggs, dairy and alcohol will be used.)

Of course we love organic chicken, but most of us are long overdue to give some culinary attention to other choices as well. Doesn’t turkey, for instance – lean, protein rich and densely nutritious – deserve more time on your table than a holiday or two a year? Picture it succulent and sweetly stuffed; or ground, spiced and sauced North African style. Widening your horizon to encompass more exotic poultry possibilities, imagine the rich aromas of sautéed quail, a whole roasted duck, or Cornish hens roasted to a turn and flanked with fall vegetables. Whether you cook for others or for your pleasure alone, you will turn to these recipes again and again – for taste, ease of preparation, and their whispers of other cultures and possibilities. You will prepare and then enjoy: Asian-Style Whole Roasted Duck; Sautéed Quail with French Lentils; Roasted Turkey Breast Roulade with Cranberry-Date Bread Stuffing; Roasted Cornish Hens with Autumn Vegetables; Moroccan Turkey Meatballs with Herbed Tomato Sauce; and Sautéed Duck Breast with Pomegranate Citrus Glaze.

From one of the world’s most beloved cuisines comes a class for the Italian culinary aficionado or anyone looking for healthier versions of Italian ethnic specialties. Myra presents two complete menus – from first courses to desserts – that are perfect for the most elegant holiday entertaining or just about any time. These meals have something special for both vegetarians and seafood lovers. Best of all, you’ll learn many techniques for making famous classic dishes with new and interesting twists.

Menu 1: Bruschetta with Peperonata; Watercress, Apple and Endive Salad with Gorgonzola; Ribolita Soup (Hearty Tuscan White Bean and Vegetable Soup); Baked Flounder-Pistachio Pesto Roll-Ups; Pumpkin-Portobello Lasagna; Broccoli Rabe with Balsamic and Rosemary-Roasted Cherry Tomatoes; Braised Cipollini Onions and Grapes in Agrodolce Glaze; and Browned Butter Chocolate Nut Sandwich Cookies. (Some organic eggs, dairy, and fish will be used.)