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Archive for August, 2011

Our cooking classes offer so much: delicious food, fabulous recipes to take home, clever tips in the kitchen, and great camaraderie. Several upcoming cooking classes will offer even more — a free gift for each of the class participants: Receive a beautiful 9-inch Emile Henry pie plate (fabulous French ceramic bakeware) on September 6 in […]

Shrimp, which used to be a delicacy, is now ubiquitous. Frozen shrimp, already peeled and deveined, but with the tail left on, is readily available and used by home cooks and restaurant chefs alike. “P-and-D” shrimp is super-easy to use and requires virtually no prep work other than defrosting and cooking. It is a rare […]

Ray writes, “The soubise. I love it!” The recipe for this French-style risotto is here: Soubise. Betsy writes, “Mine is from the Novel Cuisine class with Appetite for America: the cauliflower recipe from the chefs at Union Station. It’s the go-to dish for potlucks. Everyone raves about it!” Thanks, Betsy, here it is: St. Louis […]

Cooking classes at Kitchen Conservatory have never been more popular. Register now for your favorite teachers; we have posted 200 new cooking classes available, from September through December. Many people cook by themselves as they do not want to share space in the kitchen. But cooking with a partner can make the food preparation more […]