Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

“Don’t mess with Texas,” as the saying goes, and we wouldn’t dream of it—especially when it comes to the signature dishes of the Lone Star State. In the latest class from our ongoing series, we’re cooking alongside Lisa Fain’s 2011 book, which is part guide to one of America’s most underappreciated culinary regions, part deliciously narrated love letter to the award-winning blogger’s home state. Join us as we explore hearty recipes that go well beyond Tex-Mex and barbecue, and discover how fun Texan cuisine can be, even if you hang your hat in NYC.

On the Menu: Smoky Tortilla Soup; Dallas Gas Station Tacos with Pork Shoulder and Jalapeño Relish; Savory “Tomato, Tomatillo” Cobbler; Cornmeal Shortcakes with Blueberries & Cream.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

What could be more nourishing than a bowl of hot soup or savory stew to warm a mid-winter’s night? Come and learn how to make some classic dishes, along with the fundamentals of soup-making, stewing, and braising. See how easy it can be to unleash your own creativity at home with practically anything, from specialty ingredients to leftovers. Beginners welcome!

On the Menu: Roasted Tomato Soup with Tarragon; French Onion Soup with Parmesan Croutons; Authentic Hungarian Beef Goulash with Potatoes and Caraway; Chicken Cacciatore with Portobello Mushrooms and Sage.

Instructor: Carl Raymond, Chef-Instructor

Food and love just seem to go hand-in-hand. Join us from 6pm to 7pm CST as we talk about food that inspires love, showing your love through food, and all things Valentine's Day. Follow #wfmdish on Twitter to share your ideas and inspirations.

Demonstration and Tasting, $35   CLICK LINK TO REGISTER https://www.artful.ly/store/events/652

The Lower East Side is undoubtedly one of NYC’s top culinary destinations, and we’re providing delicious proof with this benefit class, spotlighting recent neighborhood newcomer Mexicue. (While Mexicue’s food trucks are still roaming Manhattan and Brooklyn, the latest brick-and-mortar location is on Forsyth Street.) We’ll also sample the culinary creations of Tony Limuaco, longtime LES fermenting expert and e-book author. Stop by the Culinary Center tonight and help us celebrate the fun and vibrant neighborhood we love to call home!

All proceeds go to Fourth Arts Block, a nonprofit organization that supports various arts and community groups throughout the East 4th Street Cultural District.

On the Menu: Green Chili Mac & Cheese; BBQ Beef Brisket Sliders with Guacamole and House-Made “Mexican BBQ” Sauce; Scratch Kimchi Biscuits (with Dehydrated Kimchi Powder); Kimchi Empanadas; Korean-Style, Kimchi-Marinated Fried Chicken.

Instructors: Thomas Kelly, Mexicue; Tony Limuaco, Kimcheelicious (forthcoming e-cookbook).

www.kimcheelicious.com

www.mexicue.com

www.fabnyc.org

Hands-On and Demonstration, $45  CLICK HERE TO REGISTER
 

A bouquet of freshly baked cake pops can be the perfect gift for the one you love. Join food and lifestyle expert Nicole Friday as she tempts you with a tasty arrangement of “cake flowers” for Valentine’s Day that will surely appeal to your sweetie (and your sweet tooth). Learn how to dip, sprinkle, and adorn these deliciously popular treats just in time to share them with the special people in your life.

On the Menu: Coconut and White Chocolate Cake Pops; Red Velvet Cake Pops with Marzipan Hearts; Double Chocolate Cake Pops with Red and White Sprinkles.

Hands-On, $30

CLICK HERE TO REGISTER:  Ages 2 to 5 (+1 caregiver), 12:00 pm – 1:00 pm

​CLICK HERE TO REGISTER:  Ages 6 to 9 (drop-off class), 2:00 pm – 3:00 pm

​CLICK HERE TO REGISTER:  Ages 10 to 13 (drop-off class), 4:00 pm – 5:30 pm

Calling all junior chefs! Make this Valentine’s Day extra-special by learning how to whip up a yummy, colorful Valentine’s brunch that will surely please the whole family. We’ll add sweet strawberries to homemade pancake batter, choose our favorite veggie colors to fill fluffy frittatas, and say “I love you” with heart-shaped cookies, still warm from the oven.

On the Menu: “Pretty in Pink” Pancakes with Maple-Orange Butter; Valentine’s Veggie Frittata; “Hearty” Cookies with Oatmeal and White Chocolate Chips; Hibiscus Flower Sweet Tea.

Instructors: Cricket Azima, Children’s Cooking Instructor and Cookbook Author (Everybody Eats Lunch, Glitterati); Min Liao, Culinary Center Director

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

While there are few things more satisfying than preparing a feast to share with friends and family, let’s not forget the pleasures of quiet, intimate meals—delicious, no-fuss, no-waste dinners that come together quickly after a long day at work. In this class, we celebrate the act of staying in for supper, and focus on mastering the art of casual cooking for two (or just you).

On the Menu: Egg, Arugula, and Herb Tartine; Warm Barley Salad with Portobello Mushrooms and Roasted Red Peppers; Sautéed Red Snapper with Black Olive Sauce and Toaster Oven Vegetables; Chocolate Pudding Sundaes.

Instructor: Wai Chu, Culinary Center Educator

Demonstration and Hands-On, $70  CLICK HERE TO REGISTER
 

Let Culinary Center Educator Wai Chu teach you the basic knife skills that every cook should know. Work on vegetables and fruits of all shapes and sizes, utilizing precision cuts to create classic French dishes that will quickly become part of your at-home repertoire.

On the Menu: Creamy Potato-Leek Soup; Fennel and Orange Salad with Toasted Walnuts; Baked Fish en Papillote with Spinach and Lemon-Herb Butter; Classic Ratatouille.

Sunsets, butterfly kisses from a child, a perfectly sweet strawberry. There are so many things love in life. Join us on Twitter from 6pm to 7pm CST as we explore all of the things we love. Follow #wfmdish to share your thoughts. 

Demonstration and Hands-On, $60  CLICK HERE TO REGISTER
 

Whether simmered in a flavorful broth, tossed in a salad, or stir-fried with your favorite vegetables, noodles of all shapes and sizes are as popular throughout Asia as they have become around the world. Let Culinary Center Educator Wai Chu show you some traditional Asian noodle dishes that will have you slurping your food with gusto!

On the Menu: Vietnamese Glass Noodle Salad with Grilled Lemongrass Pork; Stir-Fried Broad Noodles with Shrimp and Basil; Hand-Stretched Noodles with Lamb and Tomato Sauce; Singapore Curried Rice Noodles; Toasted Vermicelli Milk Pudding.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

There are few ingredients as multifaceted and universally beloved as the egg. Eggs are used in both savory and sweet dishes, and make a marvelous component to just about any meal. In this class, Culinary Center Educator Wai Chu shows you how to make a variety of dishes from around the world showcasing this singular ingredient.
On the Menu: Yucatan-Style Eggs with Ham, Peas, and Plantains (Huevos Motuleños); Gruyere and Herb Soufflé; Israeli Baked Eggs with Tomatoes and Peppers (Shaksuka); Chinese Egg-Custard Tarts.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Winter nights and weekends can be the perfect time to relax in the kitchen, making warm and comforting dishes the entire family will love. In this class, we’ll take a few tried and true seasonal classics and add some flavorful twists. You’ll also learn the fundamental culinary techniques behind these dishes, so you can easily create new comfort-food recipes with ingredients from any pantry.

On the Menu: Southwestern Red Bean Soup with Chipotle; Three-Cheese Macaroni and Cheese with Tomatoes and Fresh Herbs; Not-So-Yankee Pot Roast; Warm Apple Tart with Puff Pastry and Ice Cream.

Instructor: Carl Raymond, Chef-Instructor

Join us for a virtual dinner as we talk about the movies. We'll chat about our favorite food moments in film and share recipes inspired by films. Follow #wfmdish on Twitter from 6pm - 7pm CST to join the conversation.

Demonstration and Tasting, FREE!  CLICK HERE TO REGISTER
 

Welcome bargain hunters! Stop by and sample delicious, easy-to-make dishes that spotlight this week’s in-store sale specials. Plus: walk away with our newsletter “The Whole Deal,” which is jam-packed with kitchen tips, simple recipes, and exclusive Whole Foods Market coupons. (Although this class is free, registration is required.)

Instructors: Culinary Center Staff

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Indian cuisine is known for its many regional specialties, including a breathtaking variety of steamed or simmered dumplings and crispy golden fritters. Join Culinary Center Educator Wai Chu, co-author of The Dumpling: A Seasonal Guide (William Morrow), for a tantalizing look into some of these unique and impressive dishes from North and South India.

On the Menu: Semolina & Yogurt Idli with Vegetable Sambhar and Coconut Chutney; Chickpea Dumplings with Tomato Sauce (Chana Vada ki Bhaji); Vegetable Pakora; Spinach and Potato Samosa.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

Embark on a delicious journey to Thailand—no passport required! If you’ve wanted to experience a “vacation on a plate” without leaving the comforts of home, then this is the class for you. Culinary instructor Nicole Friday will show you how to make popular Thai dishes including sticky rice, curry, and an easy noodle dish as you experience the aromatics and flavors that define this fresh, flavorful cuisine.

On the Menu: Curry Puffs (Karii Buff), Sticky Rice with Coconut Topping (Khao Niaw Na Kung); Prawn and Pineapple Curry (Kaeng Kung); Stir-Fried Noodles with Holy Basil (Kuaytiaw Phat Khii Mao).

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Let chef and wellness expert Juan Pablo Chavez show you how the vibrant flavors and popular traditions of Mexican cooking can be easily (and deliciously) adapted for clean, green, meat-free lifestyles. Join us and see how versatile tofu and tempeh can be, and learn valuable techniques that will surely come in handy as you continue developing vegan versions of your favorite ethnic dishes.

On the Menu: Spicy Tofu and Citrus Ceviche; Fragrant and Creamy Corn Soup with Mushrooms; Yucatan-Style Tempeh Stew in Achiote and Orange Sauce; Vegan Pumpkin “Flan.”

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Wonderfully quirky yet satisfying and delicious, Japanese-American cuisine has legions of devoted fans obsessed over late-night curry burgers, crispy panko-coated croquettes, and spaghetti with soy sauce. This totally untraditional East-Meets-West fare was created by Japanese immigrants who came to this country during the early 20th century, and gradually merged traditional Japanese flavors with Western dishes. The result brings new meaning to what’s known today as Japanese comfort food.

On the Menu: Japanese Restaurant Salad with Carrot-Ginger Dressing; Cheesy Seafood and Rice Gratin; Spaghetti with Mushrooms and Soy-Butter Sauce; Vegetable Croquettes with Wasabi Mayonnaise; Green Tea Lattés.

Instructor: Wai Chu, Culinary Center Educator