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What’s on the Menu:

  • Miso-Charred Corn with Broccolini Panzanella
  • Sheet Pan Citrus-Ginger Chicken with Stone Fruits

Three-Herb Farro Improv Salad

You spend the morning strolling through the market, plucking ripe fruits and veggies from their piles and tucking a few wedges of cheese into your basket. Once home, you throw together a casually elegant meal, perhaps while drinking a crisp glass of white wine—and without ever peering at a cookbook. Does this sound like total fiction? It can be real life. Join guest teacher Yasmin Fahr for an in-person class where we’ll focus on essential techniques for our favorite warm-weather produce, like asparagus, stone fruits, fresh herbs and more.

The dishes that you make in this hands-on cooking class isn’t just a recipe: each one is a template for countless future salads, whole-grain side dishes and crowd pleasing tray bakes. You’ll learn why knife skills really matter when working with summer produce—even more so than with more forgiving cold-weather fruits and vegetables. We’ll closely examine the difference between frying, sautéing, grilling and blistering and show you why moisture content matters so much for these cooking methods. We’ll show you how to take one sheet pan chicken recipe and adjust the aromatics, citrus, spices and fruit according to every season. And for your final hands-on recipe, we’ll set you completely free to make a customized farro salad. Yasmin will provide the template and technique consultations while you raid the Milk Street kitchen to choose the herbs, beans, cheeses, spices and dressing that most inspire you. By the end of this class, you’ll realize that you can easily make and re-make these recipes with any seasonal produce you happen to have, meaning you can cook joyfully without consulting a blog or squinting at a recipe. Join us to become the comfortable, adaptable cook you’ve always wanted to be.

About Yasmin: Yasmin Fahr is currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for her video work with The Kitchn. Her recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. She is the author of “Keeping It Simple” and “Boards & Spreads.” Her third book, “Cook Simply, Live Fully” is out on April 16, 2024.