A culinary class that explains the building blocks of recipes and demonstrates cooking methods, including roasting, poaching, braising and blanching.
Sat., September 5, 2015
Cooking With Wine
How to cook with wine. Included: beef bourguignon; cioppino, a tomato-and-wine-based fish stew; chicken marsala; and poached pears.
Sat., September 12, 2015
An eight-layer pork ragù; béchamel-filled lasagna baked in individual ramekins; chicken Parmesan with an easy twist; raviolo with an egg yolk and rich ricotta-spinach filling; and two variations of linguine with clam saucered and white.
Historian Garrett Peck discusses the history of brewing in the nation's capital. D.C.'s beer heritage dates back to 1770 and claims some very innovative brewers.Watch now →