LIVE Lomo Saltado Class with Cristo & Yoli from Cusco
Dec
8
3:00 PM15:00

LIVE Lomo Saltado Class with Cristo & Yoli from Cusco


Class


LIVE Lomo Saltado Class with Cristo & Yoli from Peru - December 8 at 3:00 PM - 4:30 PM
$55.00

Join Cristo & Yoli from Cusco, Peru and learn how to make Lomo Saltado, a vibrant stir-fry that marries the flavors of Peru with Asian culinary techniques. The dish features tender strips of beef sautéed with onions, tomatoes, and peppers, and is traditionally served with a side of rice and crispy French fries. This beloved dish is a testament to Peru's rich history of cultural fusion, stemming from Chinese immigrant influences in the 19th century, which introduced wok cooking and soy sauce to Peruvian kitchens, creating a unique and flavorful gastronomic tradition that endures today. Lomo Saltado is naturally dairy-free and can be easily gluten-free and vegetarian / vegan with a few changes.

“'[Cristo & Yoli] had great pace and explained things perfectly. I never thought I’d be making dough from scratch, but watching [them] do it alongside me was great!” - Andrew P., Empanadas Class Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Lomo Saltado (Peruvian Stir Fry)
Serves 2-3

Rice

  • 1 tablespoon vegetable or canola oil

  • 1 garlic clove

  • 1 1/2 cups water

  • 1 teaspoon salt

  • 1 cup rice

Potatoes

  • 4 small or medium potatoes

  • 2 1/2 - 3 cups vegetable oil or canola oil, or enough to cover the fries

  • Salt

Stir Fry

  • 200 grams (7 ounces) beef tenderloin, cut into 1/2” pieces

    • Vegetarian / Vegan substitution: chopped veggies of choice, e.g. broccoli, mushrooms, zucchini, bell pepper, etc.

  • Salt & pepper

  • Vegetable or canola oil

  • 1 red onion

  • 2 roma tomatoes

  • 1 raw spicy pepper (jalapeño, aji amariilo, etc.)

  • 1 oz (2 tablespoons) vinegar

  • 1 oz (2 tablespoons) soy sauce

    • Gluten-free substitution: tamari

  • Chopped cilantro, as much as you’d like

Before Class Steps

  • Cut meat (or vegetables if making vegetarian / vegan version) as directed

Equipment

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

  • 1 large sauté pan or wok

  • 1 pot with lid for rice

  • 1 pot for potatoes

  • Cutting board & sharp knife

  • Mixing bowl

  • Slotted spoon or metal spatula

  • Plate lined with paper towels


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.


Check out more classes with Cristo & Yoli in Cusco!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Holiday Yule Log Class with Guillaume from France
Dec
15
10:00 AM10:00

LIVE Holiday Yule Log Class with Guillaume from France


Class


LIVE Holiday Yule Log Class with Guillaume from France - December 15 at 10:00 AM - 11:45 AM Pacific
$55.00

Join Guillaume as he guides you through the art of making a traditional Yule log, or Bûche de Noël. In this interactive session, Guillaume will share his family recipe and tips for creating this festive dessert. From crafting a light, fluffy sponge cake to whipping up a rich ganache and mastering the art of rolling and decorating, you'll learn every step to make your own show-stopping Yule log. Perfect for the holiday season and for families, this class is a blend of French culinary tradition and hands-on fun, ensuring you end up with a delicious masterpiece. Bon appétit!

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Bûche de Noël - Holiday Yule Log
Serves 6

Cake (Génoise) (for a 10 x 14 inch baking sheet)

  • 4 room temperature eggs

  • 105 grams (½ cup) white sugar

  • 105 grams (½ cup + 2 tablespoons) all-purpose flour

  • Pinch of salt

  • Optional: flavorings like vanilla extract, orange zest, lemon zest, etc.

  • Optional: 15 grams (2 tablespoons) cocoa powder for a chocolate cake

Chocolate Ganache

  • 200 grams (7 ounces) dark chocolate or milk chocolate

  • 200 milliliters (about 3/4 cup + 2 tablespoons) heavy cream

    • For best results, cream should have at least 30% butterfat content, such as heavy whipping cream or heavy cream

  • 40 grams (¼ cup + 3 tablespoons) hazelnut powder

Filling & Decoration

  • 50 grams (3/4 cup) shredded coconut

  • Chopped hazelnuts

  • Optional additions: berries, candy canes, powdered sugar, holiday-themed cake decorations (example)

Optional Syrup (keeps cake soft and adds flavor)

  • 1/2 liter (2 cups) of water

  • 200 grams (1 cup) white sugar

  • Flavoring options:

    • Lemon or orange zest

    • Ginger

    • Liquor like Grand Marnier or rum

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.

For Cake

  • Parchment paper

  • 1 mixing bowl

  • 1 electric mixer (preferred) or whisk

  • 1 sieve (important for the flour/cake consistency)

  • Rubber spatula

  • 1 baking sheet 10 x 14 inches

  • Optional for syrup:

    • pastry brush

    • small sauce pan

For Ganache

  • Cutting board + sharp knife

  • 1 mixing bowl

  • Small pot / sauce pan

  • Rubber spatula

For Filling & Decoration

  • 1 clean towel

  • Rubber spatula

  • Optional: pastry bag or Ziploc for decoration


Specialty Items



Get to know Get to know Guillaume

Growing up amidst the smells of homemade meals inspired Guillaume to leave home when he was 16 and start training as a baker. Between his training and learning to cook on his own for the first time, he found his passion for cooking. Guillaume is now studying to become a certified dietician. In his classes not only will you learn to make incredible French dishes but Guillaume will also share tips and techniques about nutrition to break stereotypes around French food.


Check out more classes with Guillaume!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Ricotta Gnocchi & Tuscan Country Sauce Class with Chef Alain from Tuscany
Jan
19
3:00 PM15:00

LIVE Ricotta Gnocchi & Tuscan Country Sauce Class with Chef Alain from Tuscany


Class


LIVE Ricotta Gnocchi & Tuscan Country Sauce Class with Chef Alain from Tuscany - January 19 at 3:00 PM - 4:30 PM Pacific
$55.00

Join Chef Alain in Tuscany & and learn to make soft ricotta gnocchi that pairs perfectly with a rustic sauce made with sausage and vegetables. The perfect recipe for a cozy family meal on a chilly winter evening!

“Chef Alain was exactly who I needed to walk me through this. From signing up to the first bite, it was simple. Easy, step by step instructions, helpful encouragement. Chef Alain was fantastic with his instructions. Lui un bravo chef!” - Nathe L., Radicchio Risotto Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use.Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Ricotta Gnocchi & Tuscan Country Sauce
Serves 2

Ricotta Gnocchi

  • 250 grams (8.8 ounces) ricotta

  • 150 grams (approximately 1 cup) all-purpose or 00 flour + extra for dusting work surface

  • 1 egg

  • 50 grams (1.8 ounces) grated parmigiano reggiano cheese

  • 1 teaspoon salt

Tuscan Country Sauce

  • 1 carrot

  • 1 celery stick

  • 1 onion

  • 2 garlic cloves

  • Fresh rosemary

  • Fresh sage

  • 1 glass red wine

  • 2 tablespoons tomato paste

  • 1 link of Italian sausage (sweet, mild, or hot - up to you!)

    • Vegetarian option: replace sausage with veggies of choice, e.g. mushrooms, eggplant, etc.

  • 2 zucchinis

  • Salt & pepper

  • Extra virgin olive oil

  • Optional: Olives

  • Optional: Red pepper flakes

Equipment

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

Ricotta Gnocchi

  • Large mixing bowl

  • Large pot

  • Cheese grater

  • Rolling pin

  • Cutting board and sharp knives

  • Work space to knead

Tuscan Country Sauce


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!


Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Empanadas Class with Cristo from Cusco
Jan
26
11:00 AM11:00

LIVE Empanadas Class with Cristo from Cusco


Class


LIVE Peruvian Empanadas Class with Cristo from Cusco - January 26 at 11:00 AM - 12:30 PM Pacific
$55.00

Join Cristo from Cusco, Peru and learn how to make savory baked empanadas from scratch! If this is your first time making dough from scratch, fear not. Cristo will walk you through the process step by step and check in with you to make sure it’s the proper consistency. This is a great hands-on class for kids, full of hand-mixing, rolling, stuffing, and folding dough. While this dish is naturally vegetarian, meat eaters can easily add some pre-cooked chicken or beef if they’d like.

“'Cristo had great pace and explained things perfectly. I never thought I’d be making dough from scratch, but watching [them] do it alongside me was great!” - Andrew P., Empanadas Class Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Empanadas
Serves 2-3

Dough

  • 500 grams (4 cups) 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 & Veggie Filling

  • 1/2 cup diced zucchini

  • 1/2 cup diced eggplant

  • 1/2 cup diced broccoli

  • 1/2 cup diced bell pepper

  • 3 cloves garlic (will cut in class)

  • 1 white onion (will cut in class)

  • 1/2 cup green onions or scallions (will cut in class)

  • 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)

  • 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.

  • Precook any meat that you’d like to add (e.g. chicken, beef, sausage, etc.)

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.


Check out more classes with Cristo & Yoli in Cusco!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Pesto Tagliolini & Tiramisu Class with Giulia from Puglia
Feb
15
3:00 PM15:00

LIVE Pesto Tagliolini & Tiramisu Class with Giulia from Puglia


Class


LIVE Pesto Tagliolini & Tiramisu Class with Giulia from Puglia - February 15 at 3:00 PM - 4:30 PM Pacific
$55.00

Join our friend Giulia from Puglia for a delightful Italian cooking experience! You'll learn to make fresh, homemade tagliolini pasta accompanied by two vibrant types of pesto. For dessert, indulge in a classic Italian favorite—tiramisu. This is the perfect menu for a cozy Valentine’s Day dinner, an intimate date night, or a warm family meal on a chilly winter evening

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pesto Tagliolini & Tiramisu
Serves 4

Tagliolini

  • 400 grams (14.10 oz, approximately 3 1/4 cup) all-purpose or 00 flour + extra for dusting work surface

  • 4 fresh eggs, room temperature

Pesto Genovese

  • 100 grams (3.5 oz) fresh basil

  • 100 grams (3.5 oz, approx. 1/2 cup) extra virgin olive oil

  • 100 grams (3.5 oz) parmigiano reggiano cheese

  • 50 grams (1.75 oz) pine nuts or almonds

  • 2 cloves of garlic

Pesto Siciliano

  • 400 grams (14 oz) sundried tomatoes

  • 100 grams (3.5 oz, approx. 1/2 cup) extra virgin olive oil

  • 30 grams (1 oz) pine nuts

  • 30 grams (1 oz) almonds

  • 10 fresh basil leaves

  • 2 cloves of garlic

Tiramisu

  • 750 grams (26.5 oz, approx. 3 1/3 cup) mascarpone

  • 5 fresh eggs, room temperature

  • 250 grams (8.75 oz) ladyfingers or Savoiardi bisuits

  • 120 grams (4.25 oz, approx.2/3 cup) white sugar

  • 300 grams (approx. 1 1/3 cup) prepared coffee with sugar to taste, preferably made in a moka pot

  • Unsweetened cocoa powder, to taste

Equipment

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

Tagliolini & Pestos

  • Large mixing bowl

  • Large pot

  • Cheese grater

  • Rolling pin

  • Cutting board and sharp knives

  • Work space to knead

Tiramisu


Specialty Items



Get to know Giulia

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


Check out more global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Indian Butter Chicken & Naan Class with Neha from Delhi
Mar
8
11:00 AM11:00

LIVE Indian Butter Chicken & Naan Class with Neha from Delhi


Class


LIVE Indian Butter Chicken with Naan Class with Chef Neha from Delhi - March 8 at 11:00 AM - 12:45 PM Pacific
$55.00

Create the perfect balance of flavors in a popular Indian classic, Butter Chicken, a rich and creamy chicken dish infused with aromatic spices. Chef Neha will guide you through the step-by-step process, teaching you the traditional techniques and ingredient combinations that make this dish so mouthwatering. Butter Chicken is traditionally served with Naan, a soft and fluffy Indian flatbread that complements the dish perfectly, which you’ll learn how to make from scratch!

“I’ve taken online cooking classes before and had enjoyed them [but] what made this special was that [Neha] is actually living in the country and was able to share very interesting items about India and its cuisines. Thanks for a lovely experience - best Indian food we’ve had in ages!” - Ann M., Butter Chicken & Naan Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

For the Naan


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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

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LIVE Sushi and Miso Soup Class with Yoko from Osaka
Nov
9
4:00 PM16:00

LIVE Sushi and Miso Soup Class with Yoko from Osaka


LIVE Sushi & Miso Soup Class with Yoko from Osaka - November 9 at 4:00 - 5:30 PM Pacific
$55.00

Join Yoko from Osaka and learn to roll your own sushi at home, served with a bowl of cozy miso soup! This is a great choice for those who have dietary restrictions, and also a fun, hands-on class for families or groups of friends. Everyone can personalize their sushi with their favorite fillings and will learn three different rolling techniques.

“Very detailed for someone completely new to Sushi making like me. The Miso Soup and Sushi both turned out great and my family loved them! Thank you so much, Yoko, for answering my many questions and spending extra time after class. One of the best cooking classes I have taken!” - Ashima G., Sushi Class Participant

This class is part of our Around the Table Recipe Collection Cooking Series, where our chefs are teaching their recipes published in our Recipe Collection. It is not required for you to have a copy of the Recipe Collection to join the class, but if you’d like to add the Collection to your cookbook library, you can purchase a copy from our Shop Page.

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Sushi & Miso Soup
2-3 servings

Sushi

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.


Check out more classes with Yoko in Japan!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia
Sep
22
3:00 PM15:00

LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Gyoza Class with Yoko from Osaka
Aug
17
4:00 PM16:00

LIVE Gyoza Class with Yoko from Osaka


Class


plate of gyoza with soy sauce and chop sticks

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

Equipment

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


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.


Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Crepes with Salted Caramel Sauce & Apple Compote Class with Chef Marie from Occitanie
Jul
14
11:00 AM11:00

LIVE Crepes with Salted Caramel Sauce & Apple Compote Class with Chef Marie from Occitanie


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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




Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia
May
4
3:00 PM15:00

LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Sushi and Miso Soup Class with Yoko from Osaka
Apr
28
3:00 PM15:00

LIVE Sushi and Miso Soup Class with Yoko from Osaka


LIVE Sushi & Miso Soup Class with Yoko from Osaka - November 9 at 4:00 - 5:30 PM Pacific
$55.00

Join Yoko from Osaka and learn to roll your own sushi at home, served with a bowl of cozy miso soup! This is a great choice for those who have dietary restrictions, and also a fun, hands-on class for families or groups of friends. Everyone can personalize their sushi with their favorite fillings and will learn three different rolling techniques.

“Very detailed for someone completely new to Sushi making like me. The Miso Soup and Sushi both turned out great and my family loved them! Thank you so much, Yoko, for answering my many questions and spending extra time after class. One of the best cooking classes I have taken!” - Ashima G., Sushi Class Participant

This class is part of our Around the Table Recipe Collection Cooking Series, where our chefs are teaching their recipes published in our Recipe Collection. It is not required for you to have a copy of the Recipe Collection to join the class, but if you’d like to add the Collection to your cookbook library, you can purchase a copy from our Shop Page.

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Sushi & Miso Soup
2-3 servings

Sushi

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.


Check out more classes with Yoko in Japan!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Homemade Pizza Class with Marika & Emanuele from Positano
Apr
7
11:00 AM11:00

LIVE Homemade Pizza Class with Marika & Emanuele from Positano



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


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.


Check out more classes with Marika & Emanuele in Italy!

View Event →
LIVE Gyoza Class with Yoko from Osaka
Mar
24
4:00 PM16:00

LIVE Gyoza Class with Yoko from Osaka


Class


plate of gyoza with soy sauce and chop sticks

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

Equipment

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


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.


Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Indian Butter Chicken & Naan Class with Neha from Delhi
Mar
16
11:00 AM11:00

LIVE Indian Butter Chicken & Naan Class with Neha from Delhi


Class


LIVE Indian Butter Chicken with Naan Class with Chef Neha from Delhi - March 8 at 11:00 AM - 12:45 PM Pacific
$55.00

Create the perfect balance of flavors in a popular Indian classic, Butter Chicken, a rich and creamy chicken dish infused with aromatic spices. Chef Neha will guide you through the step-by-step process, teaching you the traditional techniques and ingredient combinations that make this dish so mouthwatering. Butter Chicken is traditionally served with Naan, a soft and fluffy Indian flatbread that complements the dish perfectly, which you’ll learn how to make from scratch!

“I’ve taken online cooking classes before and had enjoyed them [but] what made this special was that [Neha] is actually living in the country and was able to share very interesting items about India and its cuisines. Thanks for a lovely experience - best Indian food we’ve had in ages!” - Ann M., Butter Chicken & Naan Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

For the Naan


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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia
Feb
4
3:00 PM15:00

LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Crepes with Salted Caramel Sauce & Apple Compote Class with Chef Marie from Occitanie
Jan
20
11:00 AM11:00

LIVE Crepes with Salted Caramel Sauce & Apple Compote Class with Chef Marie from Occitanie


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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




Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Italian Lamb Dinner Class with Chef Alain from Tuscany
Dec
10
4:00 PM16:00

LIVE Italian Lamb Dinner Class with Chef Alain from Tuscany


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


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!


Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Indian Butter Chicken & Naan Class with Neha from Delhi
Nov
4
3:00 PM15:00

LIVE Indian Butter Chicken & Naan Class with Neha from Delhi


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

For the Naan


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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia
Oct
7
3:00 PM15:00

LIVE Spanish Paella Dinner & Dessert Class with Elena from Valencia


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Indian Butter Chicken & Naan Class with Neha from Delhi
Jul
29
3:00 PM15:00

LIVE Indian Butter Chicken & Naan Class with Neha from Delhi


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

For the Naan


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.


Check out all our interactive global cooking classes!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Homemade Pasta Carbonara Class with Chef Alain from Tuscany
Jul
16
4:00 PM16:00

LIVE Homemade Pasta Carbonara Class with Chef Alain from Tuscany


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


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!


Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

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LIVE Eggplant Parmesan Class with Chef Alain from Tuscany
Jun
11
3:00 PM15:00

LIVE Eggplant Parmesan Class with Chef Alain from Tuscany


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


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!


Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

View Event →
LIVE Sushi and Miso Soup Class with Yoko from Osaka
Jun
4
4:00 PM16:00

LIVE Sushi and Miso Soup Class with Yoko from Osaka


LIVE Sushi & Miso Soup Class with Yoko from Osaka - November 9 at 4:00 - 5:30 PM Pacific
$55.00

Join Yoko from Osaka and learn to roll your own sushi at home, served with a bowl of cozy miso soup! This is a great choice for those who have dietary restrictions, and also a fun, hands-on class for families or groups of friends. Everyone can personalize their sushi with their favorite fillings and will learn three different rolling techniques.

“Very detailed for someone completely new to Sushi making like me. The Miso Soup and Sushi both turned out great and my family loved them! Thank you so much, Yoko, for answering my many questions and spending extra time after class. One of the best cooking classes I have taken!” - Ashima G., Sushi Class Participant

This class is part of our Around the Table Recipe Collection Cooking Series, where our chefs are teaching their recipes published in our Recipe Collection. It is not required for you to have a copy of the Recipe Collection to join the class, but if you’d like to add the Collection to your cookbook library, you can purchase a copy from our Shop Page.

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Sushi & Miso Soup
2-3 servings

Sushi

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.


Check out more classes with Yoko in Japan!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

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LIVE Gyoza Class with Yoko from Osaka
May
20
3:00 PM15:00

LIVE Gyoza Class with Yoko from Osaka


Class


plate of gyoza with soy sauce and chop sticks

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

Equipment

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


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.


Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Gnudi & Butter Sage Sauce Class with Gaia from Tuscany
May
7
3:00 PM15:00

LIVE Gnudi & Butter Sage Sauce Class with Gaia from Tuscany



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

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

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

  • 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.


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!


Check out more classes with Gaia in Italy!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Empanadas Class with Cristo & Yoli from Cusco
Apr
22
3:00 PM15:00

LIVE Empanadas Class with Cristo & Yoli from Cusco


Class


LIVE Peruvian Empanadas Class with Cristo from Cusco - January 26 at 11:00 AM - 12:30 PM Pacific
$55.00

Join Cristo from Cusco, Peru and learn how to make savory baked empanadas from scratch! If this is your first time making dough from scratch, fear not. Cristo will walk you through the process step by step and check in with you to make sure it’s the proper consistency. This is a great hands-on class for kids, full of hand-mixing, rolling, stuffing, and folding dough. While this dish is naturally vegetarian, meat eaters can easily add some pre-cooked chicken or beef if they’d like.

“'Cristo had great pace and explained things perfectly. I never thought I’d be making dough from scratch, but watching [them] do it alongside me was great!” - Andrew P., Empanadas Class Participant

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.


Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Empanadas
Serves 2-3

Dough

  • 500 grams (4 cups) 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.


Check out more classes with Cristo & Yoli in Cusco!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Italian Lamb Dinner Class with Chef Alain from Tuscany
Apr
2
4:00 PM16:00

LIVE Italian Lamb Dinner Class with Chef Alain from Tuscany


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


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!


Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Gluten-Free Lemon Cake Class with Domenico & Maria from Capri
Mar
19
12:00 PM12:00

LIVE Gluten-Free Lemon Cake Class with Domenico & Maria from Capri



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


Check out more classes with Domenico & Maria in Italy!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Gnocchi alla Sorrentina Class with Marika & Emanuele from the Amalfi Coast
Mar
5
11:00 AM11:00

LIVE Gnocchi alla Sorrentina Class with Marika & Emanuele from the Amalfi Coast



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


Check out more classes with Marika & Emanuele in Italy!

View Event →
LIVE Gallo Pinto & Tortillas Class with Wendy from Costa Rica
Feb
25
3:00 PM15:00

LIVE Gallo Pinto & Tortillas Class with Wendy from Costa Rica



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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!


Check out more classes with Wendy in Costa Rica!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Cannelloni Class with Gloria from Florence
Feb
19
11:00 AM11:00

LIVE Cannelloni Class with Gloria from Florence


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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.


Check out more classes with Gloria in Florence!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Sushi and Miso Soup Class with Yoko from Osaka
Jan
29
3:00 PM15:00

LIVE Sushi and Miso Soup Class with Yoko from Osaka


LIVE Sushi & Miso Soup Class with Yoko from Osaka - November 9 at 4:00 - 5:30 PM Pacific
$55.00

Join Yoko from Osaka and learn to roll your own sushi at home, served with a bowl of cozy miso soup! This is a great choice for those who have dietary restrictions, and also a fun, hands-on class for families or groups of friends. Everyone can personalize their sushi with their favorite fillings and will learn three different rolling techniques.

“Very detailed for someone completely new to Sushi making like me. The Miso Soup and Sushi both turned out great and my family loved them! Thank you so much, Yoko, for answering my many questions and spending extra time after class. One of the best cooking classes I have taken!” - Ashima G., Sushi Class Participant

This class is part of our Around the Table Recipe Collection Cooking Series, where our chefs are teaching their recipes published in our Recipe Collection. It is not required for you to have a copy of the Recipe Collection to join the class, but if you’d like to add the Collection to your cookbook library, you can purchase a copy from our Shop Page.

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

Quantity:
Add To Cart

Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Sushi & Miso Soup
2-3 servings

Sushi

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.


Check out more classes with Yoko in Japan!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

View Event →
LIVE Gnudi & Butter Sage Sauce Class with Gaia from Tuscany
Jan
21
3:00 PM15:00

LIVE Gnudi & Butter Sage Sauce Class with Gaia from Tuscany



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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

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

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

  • 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.


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!


Check out more classes with Gaia in Italy!

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Italian Lamb Dinner & Wine Tasting Class with Chef Alain from Tuscany & Crunch Red Fruit
Dec
10
4:00 PM16:00

Italian Lamb Dinner & Wine Tasting Class with Chef Alain from Tuscany & Crunch Red Fruit


Italian Lamb Dinner & Wine Tasting

Saturday, December 10th
4:00 PM - 6:00 PM Pacific Time

Join Chef Alain in Tuscany & and learn to make juicy roasted lamb ribs, butter and parmesan asparagus, and crunchy flatbread. We’ll also be joined by Crunchy Red Fruit for a spectacular wine tasting - a truly romantic and tasty way to enjoy an evening in Tuscany!

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the Italian Dinner with Chef Alain and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

  • 1 bottle of Fantino Rosso dei Dardi 2016 Nebbiolo from Piedmont

  • 1 bottle of Madonnera Rosso di Montalcino 2016 - Sangiovese from Tuscany

Reserve a spot in class through The Table Less Traveled .

While the deadlines to purchase the wines and receive them in time the class has passed, you can still order these wines to receive at a later date by heading over to Crunchy Red Fruit and selecting this curated box for.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.


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

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

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

Italian Lamb Dinner
Serves 2-3

Crunchy Flat Bread

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

  • 1 pack (2 1/4 teaspoon) 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 and Parmesan Baked Asparagus

  • 300 grams (10.5 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 (1.75 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

  • 1 4-ounce glass white wine

Equipment

General Steps

  1. Make the flatbread and let rise.

  2. Prepare the lamb and asparagus.

  3. Bake the lamb and asparagus.

  4. Roll and bake the flatbread.


Check out more classes with Chef Alain in Tuscany!

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This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

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LIVE Gnocchi alla Sorrentina Class with Marika & Emanuele from the Amalfi Coast
Nov
27
12:00 PM12:00

LIVE Gnocchi alla Sorrentina Class with Marika & Emanuele from the Amalfi Coast



Specialty Items



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Gnocchi alla Sorrentina
4 servings

Gnocchi

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

  • 200 grams (1 & 1/4 cups) flour - 00 preferred

  • 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)

  • Basil leaves (as many as you would like, maybe 6-7) or 1 tablespoon dried basil

  • 2 balls of fresh mozzarella or 2 cups of pre-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 15-20 mins before class). Please 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


Grocery Service


Skip the store and open your front door! Purchase our grocery service, and we will deliver the ingredients listed above to you 1-2 days before your class.

Delivery excludes salt, pepper, oil, water, optional ingredients, and cooking equipment.

In the event that an item is out of stock, we will do our best to substitute it with a suitable replacement. If no replacement is available, the item will be omitted from the order.

If you have any questions, please email us at hello@thetablelesstraveled.com.


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.


Check out more classes with Marika & Emanuele in Italy!

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