Learn a few of the Co-op’s favorite comfort foods to cook at home, and save yourself a trip out into the cold! Willy Hot Dish? Add this hot bar rock star to your repertoire. How about Sierra Madre chicken enchiladas? Easy and convenient any time of the year. Finally, we’ll discover the surprise ingredients of

We’ll be making a classic cassoulet with beans, sausage, and pork. Next on the menu, we’ll layer thin slices of potato with hot garlic- and herb-infused cream to make potato gratin far superior to that stuff that comes in a box. Finally, confit byaldi, the dish Thomas Keller developed while working as the food consultant

We will explore the history, culture, and foods that made Louisiana a true melting pot. We will go by ingredients and/or culture sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Creole Sauce, Creole

Due to inclement weather, this class has been rescheduled for Thursday, February 27. Learn about mushrooms and how to prepare them for optimal nourishment and healing. This presentation will offer an overview of mushrooms' health benefits and medicinal qualities. The instructor will offer ideas for preparing mushrooms and recipes for inspiration. In the hands-on component,

Join Chef Paul to explore the unlimited choices of plant-based meals. Registration will open two weeks prior to the program date on January 30.

Making fresh pasta is always fun and fulfilling. You will walk away with the know-how and techniques of making fresh pasta, gnocchi, and dumplings. Recipes contain: wheat. Demonstration with limited hand-on experience.

We will explore the history, culture, and foods that made Louisiana a true melting pot. We will go by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Creamy Cajun Pasta,

Mezze is the Jordanian version of tapas and typically consists of three dishes. In this class, Sharon will discuss traditional Jordanian culture and dishes, and you will assist in preparing moutabel (a smoked eggplant dish), manakeesh (Jordanian flatbread with za'atar), and umm' ali (the Jordanian national dessert made with fruit and nuts). Plus you’ll take

Making fresh pasta is always fun and fulfilling. You will walk away with the know-how and techniques of making fresh pasta, gnocchi, and dumplings. Recipes contain: wheat. Demonstration with limited hand-on experience. Class Refund Policy: Unless otherwise specified in the description of the event, registration for events that Willy Street Co-op cancels will be refunded