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The key to this quickbread is using raw cranberries and, after baking the bread, slathering it with butter and grilling the slices.
Made by other students.
Curry Class One, Smoke and Fire, is becoming more and more popular as people learn about the delicious difference made by authentic Thai herbs and spices.
We sauted the shrimp halfway, removed them from the pan and made the sauce. This way, we didn't overcook the shrimp.
Helen and Gus carving lamb. I'm not usually into lamb, but served with a mushroom glaze - it was delicious.
Read all about the 2nd class in the #FoodMagazine #FoodTastings series, featuring Pinoy dishes with a twist, right here!