Some of our favorite recipes from previous classes for you to try.

Pumpkin Upside-Down Cake with Cranberry Pecan Topping


4 oz. (8 tablespoons) unsalted butter

8 oz. (1 cup) firmly packed brown sugar

8 oz. (2 cups) fresh cranberries

4 oz. (1 cup) coarsely chopped pecans, toasted

2 large eggs

8 oz. (1 cup) pumpkin puree

3 oz. (6 tablespoons) vegetable oil

7 ½ oz. (1 ½ cups) all-purpose flour

7 oz. (1 cup) granulated sugar

1 ½ teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon salt

Preheat oven to 350 degrees F.  Lightly grease the sides and bottom of a 9-inch round pan, then line the bottom with parchment paper.

Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.

In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin puree, and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake the cake until a skewer inserted in the middle comes out clean, 45-50 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.

Let cool completely before serving.

The cake can be made a day in advance; wrap in plastic wrap and store at room temperature.

Makes 8 – 10 servingsAdapted slightly from Emily Luchetti


Zuppa di Pesce Siracusana (Siracusan Fish Soup)

2lb fish filet such as halibut or seabass, skin on, cut into 3” pieces

salt and pepper

1 onion, peeled and thinly sliced

2 cloves garlic, peeled and sliced thinly

2 stalks clearly , sliced

1 head fennel, thinly sliced

4 sprigs parsley

3 bay leaves

1 ½ lbs tomatoes, peeled, seeded and chopped or 1 can tomatoes, drained (save the juice for another recipe)

½ cup good quality extra virgin olive oil

1 cup white wine


To serve: slices of toasted bread and Salmoriglio (see recipes below)


Wipe the fish filets and season with salt and pepper.


Using a large, deep, ovenproof casserole or Dutch oven, arrange the onion, garlic, celery, fennel, parsley stems, bay leaves and tomatoes in the bottom of the pot. Sprinkle in a little salt and pour in the olive oil. Place the fish on top and then pour in the wine. Add enough warm water to cover the vegetables. Cover tightly and place in a 375ºF oven and bake until the fish is cooked through, about 25-30 minutes.

Take the casserole from the the oven and remove the bay leaves. 

Serve in bowls topped with Salmoriglio and toasted bread - Serves 6

Salmoriglio - Sicilian Sauce

½ cup extra virgin olive oil

zest and juice of 2 lemons

1 packed cup parsley leaves,  finely chopped

1 clove garlic minced


Mix all the ingredients together.

Crispy Zucchini Cakes with Stone Fruit Salsa


For the cakes:

1# zucchini

1½ teaspoons kosher salt

3 ears of corn or 2 cups (about 2lbs in the shell) English peas

salt and pepper

½ cup rice flour

2 eggs, beaten

2 tablespoons chopped herbs (mint goes well with the peas, cilantro with the corn)

2 - 4 tablespoons coconut oil or olive oil for frying

Coarsely grate the zucchini and place in a colander along with the salt. Toss well and allow to drain for 1/2 hour. Squeeze in a towel to remove the moisture.

Place zucchini in a bowl. If using corn, cut the corn off the cob and add to the zucchini. If using peas, cook them in boiling, salted water for about 4 mins. Drain, mash roughly with a fork and add to zucchini. Add salt and pepper and the rice flour. Lightly beat the eggs and add to the bowl. Stir to mix completely.

Heat the oil in the pan. Add spoonfuls (about 1/3 cup) of batter into the pan, press down with a spatula to form a round cake.  Cook until golden brown and then flip over and cook on the other side until golden brown and crispy.

For the Stone Fruit Salsa:

3 scallions, white and green parts separated, thinly sliced on a steep diagonal

5 T. fresh lemon juice

12 oz. stone fruit such as cherries, apricots or nectarines (about 2 ¼ cups), pitted, cut into thick slivers or chunks

½ cup olive oil

Kosher salt and freshly ground black pepper

Toss the white parts of the green onions and lemon juice together in a medium bowl to coat and let sit 10 minutes.

Add the green parts of the scallions, the stone fruit, and ½ cup oil to a bowl and toss gently again to mix; season cherry salsa with kosher salt and pepper.

Spoon the salsa over the cakes and serve with a little green salad.



Crispy Vegetable Pancakes with Carrot Top Pesto

Crispy Vegetable Pancakes with Carrot Top Pesto

Carrot Pancakes with Carrot Top Pesto

For the pancakes:

1½ lbs carrots with their tops* 

5 tablespoons olive oil, divided

1 stem green garlic, white and pale-green parts only, finely chopped

½ teaspoon kosher salt, plus more

Freshly ground black pepper

2 large eggs

½ cup water

¾ cup chickpea flour

1 teaspoon ground coriander

¼ cup coarsely chopped fresh parsley or cilantro

To serve:

1 recipe Carrot Top Pesto - see below

4oz Achadinha formage blanc

Flaky sea salt (such as Maldon)

Optional: flaked smoked trout or salmon

Remove the carrot tops and set aside for the pesto. Peel and grate the carrots on a box grater or in a food processor.

Heat 1 tablespoon oil in a large skillet, preferably nonstick, over medium-high.

Add the green garlic, season with kosher salt and pepper, and cook, stirring occasionally, until garlic is soft and just starting to brown, about 4 minutes. Remove from pan andallow to cool on a small plate. Wipe out pan and reserve.

Meanwhile, whisk the eggs, water, chickpea flour, 1 tablespoon oil, ½ teaspoon kosher salt in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir in the chopped herbs, green garlic and the carrots into batter just to coat.

Heat 1½ tablespoons oil in reserved skillet over medium-high. Add batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼" thick. Batter should spread easily—if it doesn't, thin with a little water. Cook until bottoms are crispy and browned, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and keep warm. Repeat with another 1½ tablespoons oil and remaining batter. 

Season the fromage blanc with a little salt and pepper. 

Serve pancakes, sprinkle with a little Maldon salt and topped with fromage blanc and carrot top pesto. 

*you can also use a mixture of root vegetables such as parsnips, turnips or rutabagas. It works well with chopped cauliflower too.

Carrot Top Pesto

2 tablespoon walnuts, lightly toasted and chopped

¼ teaspoon coriander seeds

½ cup [20 g] young carrot tops

½ cup [15 g] fresh flat-leaf parsley leaves

Zest of 1 orange

Zest of 1 lemon, plus juice of ½ lemon 

1 tablespoon finely chopped green garlic

1 cup [240 ml] extra-virgin olive oil 

Kosher salt

2 tablespoons freshly grated Achadinha Capricious Cheese (or Pecorino)

1 tablespoon balsamic vinegar

In a small pan, toast the coriander seeds over medium heat just until fragrant and beginning to brown, 3 to 5 minutes. Remove from the heat and let cool before grinding to a fine powder in a spice grinder or with a mortar and pestle.

Fill a large bowl with cold water, and swish the carrot tops around to loosen the dirt. Repeat until the tops are clean. Remove them from the water and pat dry or spin them dry in a salad spinner. Chop the carrot tops and parsley finely.

Grilled Peaches with Honey, Chèvre and Pistachios

Grilled Peaches with Honey, Chèvre and Pistachios

Grilled Peaches with Honey, Chèvre and Pistachios

 2oz fresh goat cheese 

1 tablespoon unsalted butter, melted

4 ¼ teaspoons honey, divided

2 peaches, halved and pits removed

¼ cup shelled roasted pirstachios

Heat the grill to medium-high.

Combine melted butter with ¼ tsp of honey. Brush on both sides of the peaches.

Grill peaches, skin side down for 3-4 minutes. Turn and grill for another 3 minutes. Remove from grill.

Fill the center of each peach with 1 tablespoon of goat cheese, drizzle with 1 tablespoon honey.

Roast Chicken with Herbs and Garlic

Roast Chicken with Herbs and Garlic

Roast Chicken with Herbs and Garlic

1 chicken, back bone removed and flattened

2 tablespoons olive oil plus extra for the shallots and garlic

salt and pepper

2 teaspoons Herbes de Provence

2 tablespoons olive oil

6 medium shallots, peeled

8 whole garlic cloves, skin on

Preheat the oven to 400ºF.

Pat chicken dry, then rub with the olive oil. Season with salt and pepper. Sprinkle with the Herbes de Provence. 

Place the chicken the chicken in a roasting pan. Toss the shallots and garlic with a little olive and scatter them around the chicken. 

Put the chicken on the oven and roast for 20 minutes. Remove from the oven and baste with the juices that have accumulated.

The chicken is done when the juices run clear on when a thermometer inserted in the inner thigh reads 165ºF. Transfer the chicken to a cutting board and let it rest for 15 minutes. remove the lemons and reserve. Pour off all the juices from the pan and allow them to settle. Skim off the fat (it can be saved, refrigerated and used for cooking). Reserve the juices.

Cut the chicken up into pieces and place on the warm platter with the garlic and shallots. Drizzle with the reserved pan juices and serve.