Kimchi

A spicy complement to your summer cook-outs

Kimchi is a Korean condiment that goes well with much more than a bibimbap bowl. Not only is it good for you (with a high concentration of dietary fiber while being low in calories), it is also pretty easy to make. But plan ahead, as the key step of fermentation means that the taste continues to develop the longer it has been allowed to sit.

Crepes

A Mother's Day Brunch

What better way to celebrate Mother's Day than cooking up a stack of both sweet- and savory-filled crepes? Here is a sneak preview of the deliciousness that will be flowing out of our kitchen during our special brunch-time class!

Preserved Lemons

A kitchen staple for Moroccan Cuisine 

Preserved lemons are actually extremely easy to prepare, but do need a little pre-planning if you want to have them for a special recipe as fermentation can take a few weeks. Fermenting lemons came about as a means of keeping them long after their growing season and in locales far from where they are grown. Most commonly used in Northern African and Middle Eastern recipes, they also make their appearance in Cambodian and other South East Asian dishes.