Collection: Products

11/26/2024 - 12:00 - 3:00 pm

Chef Heather Ude Presents Make & Take: Thanksgiving Pies (Hands On)

Make it, take it and bake it off at home! In class, you will make a graham cracker crust and a classic flaky pie dough. For the no bake pumpkin pie, a simplified and delicious twist on pumpkin filling will be topped with a warm spices whipped cream. For the apple pie, after making and rolling out a pie crust, the students will toss together the components for the filling and make the streusel. To accompany the apple pie, students will make a caramel sauce to top it all off. You will go home with the components to fully assemble the apple pie, and bake it, as well as the components to complete the no bake pumpkin pie by making a whipped cream to top it. Baking, holding, and freezing instructions will be provided.

On the menu: Apple Pie with Flaky Pie Crust, Oat Streusel & Salted Caramel Sauce, and Pumpkin Pie with Spiced Whipped Cream

11/24/2024 - 12:00 - 2:00 pm

Chef Robin Nathan Presents Make and Take: Thanksgiving Dinner Rolls & Spreads (Hands On)

You'll learn the secrets to the most delicious soft and buttery white holiday rolls to fill your tables basket. In class, you will prepare the dough, allow for a rise, learn to shape and pan. While the dough is rising, you will make two compound butters, one savory and one sweet. Both perfect for slathering on a warm roll at the holiday meal. Instructions for the second rise, baking and freezing instructions will be provided. 

On the menu: A dozen soft white rolls to freeze and bake at home, Sweet Honey-Pumpkin Butter and French Herb-Garlic Butter

12/21/2024 - 10:00 am - 1:00 pm

Chef Amy Lukasik Presents Merry Morning Feast: Holiday Brunch (Hands On)

Treat yourself and those around your table to a festive brunch, featuring the greatest hits of the holidays and flavors of the season. Whether you're hosting a holiday gathering or just looking to add a special touch to your holiday morning, this class will leave you with delicious recipes and festive spirit to share with family and friends. Bring your appetite and your holiday cheerlets make this Christmas brunch unforgettable!

On the menu: Festive Cranberry Orange Mimosas, Panettone French Toast with Maple & Clove Syrup, Gingerbread Spiced Candied Bacon, Egg Shakshuka with Tomatoes, Buttermilk Biscuits with Warm Spice Butter, and Mulled Red Wine Poached Pear Frangipane Tart

10/19/2024 - 1:00 - 3:00 pm

Chef Heather Ude Presents Mids Kids: Halloween Candies (Hands On)

Who says treats are tricky? Add some fun to your Halloween and get frighteningly festive with Chef Heather, whipping up Halloween candies that are spooky, kooky, and fun!

On the menu: Chocolate Cookie Mummy Bark, Caramel and Chocolate Shortbread Treats, Bewitched Sweet and Salty Popcorn, and Halloween Punch

11/16/2024 - 1:00 - 3:00 pm

Chef Heather Ude Presents Mid Kids: Pilgrim Supper (Hands On)

Have fun with the flavors of the Thanksgiving holiday. Chef Heather serves up her spin on the foods the Pilgrims brought and enjoyed during their first harvest feast.

On the menu: Turkey Burger Sliders with Orange Cranberry Compote, Deep Fried Stuffing on a Stick, and Individual Pumpkin Crunch Parfaits

12/14/2024 - 1:00 - 3:00 pm

Chef Heather Ude Presents Mids Kids: Winter Treats Ages 9-11 (Hands On)

Make delicious winter-themed treats, inspiring festivity and creativity in the kitchen! Chef Heather sprinkles joy and warmth into the winter season with tasty and fun culinary creations.

On the menu: Peppermint Bark, Chocolate Cupcakes with Candy Tree Toppers, and Hot Chocolate Cookies with Peppermint Fluff

A celebration of mushrooms—from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where the fabulous fungi is alllowed to take center stage.

A celebration of mushrooms and fungi – from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage.

Mushrooms—part of the fungi kingdom—come in an array of sizes, shapes, and colors, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms—such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan—are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with – natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients. Food writer Jenny Linford’s mouth-watering selection of recipes include: Small Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.

Respectful of natural elements and cycles, the modern witch (men included) makes every effort to find the benefits in each ingredient he or she uses. In this magical recipe book, you can find natural recipes for delicious foods, tonics, masks, and ointments. These recipes are not only fantastic and fun to eat and use, but also boost immunity, longevity, energy, and even fertility. Each ingredient is used to its full potential to help you achieve optimal health, prevent pains, fight blue days, boost energy, purify the body, cleanse skin, and more! Included are recipes such as:

• Mushroom Quiche for Immunity
• Comfort Chicken with Sweet Potato Mash
• Scallops for Fertility
• Mini Parmentiers for Vitality
• Moon Macarons for Dreaming
• Anti-Inflammatory Golden Milk
• Antioxidant Mask for Eternal Youth
• And chapters devoted to healing potions, sweet spells, natural beauty products, culinary secrets and so much more!

This fantastical collection combines a respect for nature with indulgent (and healing) pleasures. With generous recipes, healing potion-drinks, natural skin and other beauty cares, you can learn how to imbue every day, and recipe, with magic in The Natural Witch's Cookbook.!

Description

Cold winter nights are a perfect excuse for staying home and enjoying an evening of delicious and fun snacks. Includes:  Smoked Salmon, Pitted Manzanilla Olives, Almonds Rosemary Raisin Mix, Rustic Bakery Bites, a wood tray with 3 bowls and green plaid cocktail napkins

The 6 cup Anniversary Bundt® has all of the attributes of our standard size but makes a smaller version when you're not serving a crowd or when you want to present a sweet gift from the kitchen. This pan fits countertop ovens and standard ovens alike.

Our most iconic shape in miniature! Classic and seasonless, this gorgeous pan makes six little Bundts, perfect for entertaining.

This pan brings lovely organic shapes from the garden indoors to your table. The petals will capture a dusting of confectioners sugar or drizzled glaze for beautiful effect. Our signature bakeware features handsome platinum colored exteriors with silver or gold interior non-stick. Heavy cast aluminum ensures uniform baking and browning to enhance our unique and beautiful designs. Oven safe to 400 degrees Fahrenheit. 10-cup interior capacity. Covered by a lifetime warranty.

You'll never want to use anything but this classic pan to make your angel food cakes! Made of natural uncoated aluminum, this pan allows your angel food to climb the walls and reach new heights! Its traditional design with raised feet allows the pan to be inverted for efficient cooling. With its removable bottom insert, this pan has every detail covered.

The Anniversary Bundt® Pan is Nordic Ware's beloved and iconic original Bundt® design. This pan's versatile size, shape and crisp details work well with present day 10-15 cup Bundt® mixes and recipes because of the narrow base, straight sides and extra large center tube. The alternate vertical flutings make slicing and serving clean and easy. Handles make lifting and unmolding a breeze. This is a staple for every kitchen.

An intricate stained glass window inspired the design of this handsome pan. This Bundt pan produces cakes that are equally artful!

10/03/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents: Northern Italy Truffles & Wine

It's autumn again in Piedmont, Italy and the scent of white truffles is in the air. From late September through January, the area plays host to gastro-tourists from around the world who flock to the fleeting aroma and flavor: the earthy, garlicky, perfume of tartufi bianchi, or white truffles. Chef Paul is here tonight to share the culinary delights of these underground gems, enjoyed with robust reds and crips whites of the region.

On the menu: Truffled Anjou Cocktail, White Truffle Deviled Egg with Crispy Leek, Risotto Tartufo with Mushrooms Robiola, Chicken Scaloppine Piedmontese with Broccolini; and Truffle Honey Crème Brule, with Wines from Northern Italy

NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect.
 
“Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times

IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network
 
An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week.
 
Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.

Explore a delicious collection of fresh and flavorful recipes of wine country with the first cookbook from California’s Oakville Grocery.

Enjoy more than 100 carefully curated, original recipes from the oldest continually operated grocery store in California, Oakville Grocery. With simple elegance in mind, each recipe is influenced by the fresh and flavorful ingredients Oakville Grocery has provided its patrons since 1881, with the store's unique character and charm captured on every page.

Indulge in delicious west-coast inspired dishes such as Peach and Prosciutto Flatbread or Quinoa Breakfast Bowls with Potatoes, Spinach, and Pesto. From a family-style breakfast to a wine and cheese party, Oakville Grocery The Cookbook is sure to have the perfect recipes. Travel through the serene Napa Valley from your very own kitchen and enjoy the wonderful flavors of California olive oils, whole grain pastas, tangy mustards, bold spices, and elegant chocolates.

Oakville Grocery The Cookbook: Seasonal Recipes from the Heart of Wine Country is a guide to fresh and filling meals for your family and a delicious escape to wine country any day or season.

FOCUSED ON FRESH: Oakville Grocery has been dedicated to fresh, local ingredients and recipes that fuel your body with the very best since 1881.

EASY-TO-FOLLOW: With detailed instructions, pairing suggestions, and thoughtful tips, this is the perfect cookbook for any skill level.

MORE THAN RECIPES: Includes a background of the historical Oakville Grocery store and Napa Valley, local California vendors, and beautiful photography of wine country.

PERFECT FOR EVERY SEASON: With 100+ recipes categorized by season, you will never be without the right recipe for any occasion.

This three piece cheese with olive wood handles will impress your guests. This set includes a cleaver, a cheese knife, and a spreader, to help you serve all types of cheeses. Each item in this set is made from high-grade stainless steal, is rust resistant, and will last a lifetime.

Olivewood Handles
Stainless Steel Blades
Certificate of Authenticity

Care Instructions: We recommend washing your cutlery gently by hand under running hot water and to wipe it off immediately after. 

The Laguiole knife has been used in the south of France for over 200 years. Jean Dubost's family, inspired by the traditional peasant tool, has been crafting the artisan blades since 1920. Surrounded by legend and myth, the Laguiole knife still carries the mark of its ancestors. A bee that is found engraved on all Laguiole products, was originally part of Napoleon Bonaparte's imperial seal. The blade, made of high-grade stainless steel, is stamped, then ground and then polished in over 25 different manual production stages. Recently, the Laguiole mark has expanded to include flatware, wine waiters and cutlery crafted with the same quality and craftsmanship. Trusted and revered in kitchens and restaurants through-out France, the Dubost family is happy for the Laguiole tradition to finally reach this side of the Atlantic.

Create a cheese plate filled with all of your favorite cheeses, using this 3 piece cheese set. This set should only be handwashed.

NATIONAL BESTSELLER

TURN SIMPLE FOODS INTO BEAUTIFUL BOARDS WITH MORE THAN 100 EASY RECIPES AND IDEAS

Sharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style and focus on spending time together, rather than being stuck in the kitchen.
In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. All of the boards can be pulled together in very little time, and all include presentation and styling tips to make them (and you!) shine. Lisa also shows you how to style any assortment of food into a beautiful board so you can transform whatever is in your fridge and pantry!
With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for a picnic, potluck or playdate; for Thanksgiving, Superbowl Sunday or New Year's Eve; for a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards.

Whether you're baking some ooey gooey bars or warming up a pizza, drips are inevitable. Avoid the smoky burn on the bottom of your oven with this nonstick oven liner. Place it on the bottom rack when using your oven up to 400°F to prevent any messes. Once the oven liner has cooled, it easily wipes clean!