Sundry Topics

A Genius Recipes Cooking Class

By • June 24, 2013 • 8 Comments

6 Save

We've been talking about Genius Recipes on the site every week for the past two years -- now there's a chance to come cook (and eat!) some of the greatest hits together, and learn some new techniques that will change the way you cook.

 
 

Although they’re beautiful and informative to look at and cook from online, next month Kristen Miglore will be taking some of her favorite Genius Recipes to a cooking class at the Institute of Culinary Education in New York City. She’s chosen a selection from her column -- Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant and Sauce, Barbara Kafka’s Simplest Roast Chicken, and The River Café’s Strawberry Sorbet, just to name a few -- to share in person.

So sign up here, come meet Kristen, and cook with her! The class is on Sunday, July 28, from 6 to 10 PM.

 
 

And just in case you want to try some Genius Recipes on your own between now and then, take a look through our archives.

Tags: sundry topics, kristen miglore, genius, genius recipes, cooking class, ICE, New York City

Comments (8)

Default-small
Default-small
Default-small

9 months ago J David B

Ya'll need to do a book of these!!!

Default-small

10 months ago alice foster

any chance future classes could be done online? would be wonderful!

Default-small

10 months ago acookswords

Pardon the question, but accreditation for what?

Default-small

10 months ago DeesJournal

Dallas too, please :)

036

10 months ago aargersi

Abbie is a trusted source on General Cooking.

That sounds SO fun could you please do one in Austin some time? I would recommend against August :-)

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

I would love to come to Austin! All we need is a school that wants to fly me out, and we're golden. I'd even brave August.

036

10 months ago aargersi

Abbie is a trusted source on General Cooking.

Does my kitchen count as a school?

Miglore

10 months ago Kristen Miglore

Kristen is the Senior Editor of Food52

Minus the accreditation, yes, I think so :)