Recipes

Learn how to make Panzanella, Asparagus Brie Risotto, and Lemongrass Panna Cotta with Blueberry Sauce!

Join us for an Indian afternoon tea party and virtual cooking class taught by longtime Co-op instructor, Sirisha Bhandaru. Cook along in your kitchen with our class meal kit and learn flavorful fun recipes.

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. We'll head to the Sants-Montjuic neighborhood in Barcelona for an evening-long tasting of small plates as we crawl from one tapas bar to another.

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. We'll head to the Greek island of Santorini where we'll enjoy the ultimate sunset meze dinner of Greek classics.

Here are all of the recipes from our recent Moroccan cooking class with Hind Mhaouer of Casablanca Bazar! Learn how to make 3 traditional Moroccan recipes, including dessert.

Let's take a culinary excursion to Europe and explore the northern Mediterranean coast while sampling all the good eats available in the region. Harkening back to ancient Roman times, garlic, cheese, and herbs have been pounded into a paste which eventually evolved into the modern version of pesto.

Here are all the recipes from our most recent cooking class with Sirisha Bhandaru! Cook along in your kitchen while learning how to make a colorful and flavorful multi-course Indian dinner from scratch.

Do a deep dive into French cuisine with Paul Young as we survey all the deliciousness that France has to offer, region by region. In this class, we head north to Burgundy wine country where we'll learn to cook with wine.

Do a deep dive into French cuisine with Paul Young as we survey all the deliciousness that France has to offer, region by region.  We'll taste the Mediterranean-style Provencal cuisine from the south of France where bouillabaisse and ratatouille were invented. 

Do a deep dive into French cuisine with Paul Young as we survey all the deliciousness that France has to offer, region by region. We'll start in Basque country where savory garlic-infused stews of neighboring Spain are an influence and a comforting braised lamb dish is on the menu.

Find all the recipes from our recent Ayurveda cooking class with Jodi Adams!

Here are all the recipes from our latest cooking class with Paul Young featuring sushi, sashimi, and chirashi!

Check out the recipes & video from our latest cooking class with Marina K f rom Ukraine as she teaches popular Ukrainian recipes!

Here are all the recipes from our latest cooking class with Paul Young! This class uses bamboo skewers to make a variety of kebabs and experiments with marinades as well as dipping sauces.

Learn how to make a quintessential South Indian comfort meal with longtime Co-op instructor, Sirisha Bhandaru.

Here are all of the recipes from our recent class with Paul Young! The latest is the series is Taste of Japan: Ramen vs Udon vs Soba. The Japanese have elevated noodle cuisine to new heights with a wide range of broths and dipping sauces as well as an infinite variety of ingredients and toppings.

Learn how to make a traditional Southern meal highlighting local and seasonal ingredients with trained chef and local farmer, Ann Swanson of Hendrick House.

Here are all the recipes from our recent Taste of China: Shanghai Cuisine class with instructor Paul Young!

Join us for a class highlighting a vegetarian soul food meal taught by Desiree Draine. This take on a traditional soul food meal is perfect for Sunday dinner and uses Desiree's favorite recipes...

Here are all the recipes from our recent Taste of China class with instructor Paul Young! Originating in Southwest China, Sichuan cuisine is the most popular cuisine in China. Famous for its spicy recipes, Sichuan dishes have strong flavors that are anything but subtle.

Here are all the recipes from our recent Taste of China class with instructor Paul Young! Known as the most popular style of Chinese cooking outside of China, Cantonese cooking traditions are diverse and emphasize the natural flavors of the ingredients.

Ms. Adetutu "Tutu" Fabusoro teaches how to make Edikaikong Soup with kale, spinach, goat meat, and different types of fish served with Eba made with Garri. Tutu will teach you a traditional dish that reminds her of her home and culture in Nigeria, specifically the Yoruba Ethnic group.

These are all the recipes from our recent cooking class, A Taste of Asia with Paul Young! This is an introduction to Asian cuisines, surveying the flavor profiles of Chinese, Vietnamese,  Thai and Japanese traditions.

Learn to cook an Indian vegetarian thali-style meal! Sirisha has curated a healthy and delicious thali featuring home cooked dishes including Khamang Kakdi, a refreshing cucumber salad; Vegetable Poriyal, a light and simple stir fried vegetable; green mung bean curry; and basmati rice. 

Learn how to make traditional Swahili cuisine with Nazma M. Ali, caterer and owner of My Swahili Kitchen!

Learn how to make delicious Indian dishes including Roasted Veggie Chaat, Palak Paneer, and Rose Petal Dark Chocolate Bark with Sirisha Bhandaru.

Learn how to make traditional Greek dishes with Co-op owners! Join Katie & George as they share their tips on making family recipes including chicken souvlakia, tzatziki, fassolia, and horiatiki.

We recently hosted our 3rd virtual cooking class with meal kit! Co-op teacher Huan shared her recipes with us to create a fully home-cooked Chinese meal. Tomato Egg Drop Soup, Sichuan Style Blistered Green Beans, Smashed Cucumber Salad, and Fish Fragrant Eggplant.

Learn how to make fresh homemade pasta with Celia, test baker at Janie's Mill in Ashkum IL!

When it’s raining and cold outside, digging into a steaming bowl of wonton soups is a sure fire way to warm the soul and lift the spirit. Wontons are one of my favorite foods in the world and that love was cultivated at a young age thanks to my grandparents.

Ghormeh Sabzi is a very popular dish in Iran, and is something I grew up eating with my family. It is traditionally made with lamb or beef, but given that I am vegan, I made this with seitan! It is one of my favorite meals, and I am so excited to share it with you! I hope you love it :)

Choux à la crème (cream puffs) are a staple of French baking tradition. We eat them at weddings, family reunions, or every time we want to feel a bit fancy!

Co-op teacher Sirisha joined us for our first virtual cooking class of the season! Paneer Makhani, Red Lentil Dal with Seasonal Greens, and Basmati Rice come together for a delicious and authentic Indian dinner!

Co-op instructor Quentin joined us for a virtual crepe cooking class! Learn to make a sweet crepe suzette and a savory galette bretonne with ham, Havarti & egg!

Local chef Lisa from Blue Dragonfly catering shows us how to create a sheet pan Mediterranean chicken (or tofu!) dish along with an orange olive oil cake.

Co-op instructor Sarah shares her family recipes for stew & scones!

Here are all the recipes from our recent Caprese Cooking Class with Kat Keys!

Do a deep dive into Russian culture with Paul Young as we sample a wide range of seasonal delights from a country with a fascinating history and even more fascinating cuisine.