Essentials of Japanese Cooking

Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.

The genius of Tuscan cuisine lies within its simplicity of fresh ingredients. The landscape is a romantic patchwork of grapevines, farmhouses and olive groves. If you and a date are considering an Italian countryside getaway, save yourself the plane tickets and join ICE for an intimate Tuscan feast where you will make: Tuscan chicken liver paté; shaved fennel and radicchio salad; handmade pappardelle with truffle sauce; and bistecca alla fiorentina.

From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.

Travel the world with hearty and vibrant vegetarian entrees from around the globe! These international standouts will quickly become your go-to recipes for any day of the week. Healthful, flavor-packed and a snap to make, this is a menu you'll love learning together. We'll make all three dishes, from comfort food to Asian specialties to Mexican mains, then sit down to this meal of: sesame-crusted Asian tofu with garlic-fried wild rice; enchiladas suizas with cheese and roasted vegetables; and orecchiette pasta with roasted cauliflower and caramelized onions.