Class: Cooking with Fresh Herbs
Chef: Amanda Cushman
A pinch or a bunch, fresh herbs pull a recipe together by infusing the dish with fresh aromas and savory flavors. The right herbs can truly take a dish from good to great. In this class, learn key uses, recipes, and tips for keeping them fresh in this class.
Menu: Turkish Herb Fritters with Tahini Yogurt Sauce; Parsley and Wheat Berry Salad with Feta; Herbed Lemon Chicken with Roasted Shallots; Cucumber Salad with Dill; Semolina Almond Cake with Thyme Honey Drizzle