Classic Italian Desserts

One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.

The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.

Skip the supermarket and come to ICE to produce your own handmade pasta. In this three-hour class, you'll put your muscle into making two fresh pastas and enough sauce to dress those steaming bowls at home. You'll leave the class confident in your pasta-making techniques, and you'll want to create your own variations on these essential pastas. On your menu: Spinach Fettucine; Egg Pappardelle; and Marinara Sauce.

Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: oysters mignonette; frisée aux lardons; steak au poivre; pommes Anna and haricots verts aux champignons et noisettes.