Online Classes

  • Video tutorials and recipes distributed on the first day of class
  • Students spend 2 weeks practicing at their own pace. Please allocate 4-6 hours for watching the videos, shopping, and cooking.
  • Interact with Helen and fellow students in a private discussion group
  • Finish the class with a 1 hour Q&A session on Zoom
  • Limited to 12 students
  • All times are US Eastern Time

Cancellation Policy and other FAQ

Orgasmic Vegetables

Vegetables are a culinary wonder with their variety of textures and flavors, and a gift to us cooks. If they occupy the lowly place of repentance food on your table, it's time to rethink your cooking techniques. In this class, you'll learn to buy, wash, store, and cook everything from roots to leafy greens. We'll make a kale apple salad, smokey cauliflower almond salad, roasted beets, roasted Brussels sprouts, braised cabbage, and red cabbage slaw.

$45 per person

Materials Distributed On: Fri, Jan 29, 2021
Zoom Q&A: Fri, Feb 12, 2021 2pm-3pm (ET) Register

Soups and Stocks

Ah, soup -- it cures whatever ails you, warms you up from the inside, and gets even better on the second day. In this class we'll cover the building blocks of soup to free you from being a slave to the recipes and help you improvise your own creations inspired by the season. You'll learn to make your own stocks, build layers of flavor with aromatic vegetables, and season like a pro. To save you time, we'll cover the use of a pressure cooker (like Instant Pot) to reduce the cooking time by a factor of 3! Soups will include Bouillabaisse (fish soup), Butternut Squash, Black Bean, French Onion, and Borscht (beet and beef soup). All these soups can be made vegetarian if desired.

$45 per person

Materials Distributed On: Fri, Jan 29, 2021
Zoom Q&A: Fri, Feb 12, 2021 7:30pm-8:30pm (ET) Register

French Pastry 101: Pâte à Choux

Do you want to learn to make cream puffs, eclairs, Paris-Brest, and fancy hors d'oeuvres? Then you need to master pâte à choux -- the most versatile, gloriously puffy, make-ahead-friendly dough in the French pastry repertoire. In this class you'll learn how to make and properly pipe pâte à choux, how to make pastry cream and flavor it to your liking, how to make chocolate glaze, and how to make salmon rillettes and Swiss chard fillings to serve in pâte à choux puffs as hors d'oeuvres.

$45 per person

Materials Distributed On: Fri, Feb 5, 2021
Zoom Q&A: Fri, Feb 19, 2021 2pm-3pm (ET) Register

Homemade Pasta

Few kitchen tasks are more satisfying than making your own pasta - the joy of kneading the dough, the art of shaping it to your liking, and the pleasure of that perfect bite. After this class you'll be a pro at making the dough, rolling it out, shaping it, and cooking it perfectly al dente. You'll learn to prepare two different pasta doughs: water based for hand shapes and egg based for sheets to use for lasagne, pappardelle, ravioli or other filled shapes. Dishes include cavatelli with mushrooms, orecchiette with cauliflower and broccoli, pappardelle with ragu Bolognese, and mushroom ravioli.

$45 per person

Materials Distributed On: Fri, Feb 5, 2021
Zoom Q&A: Fri, Feb 19, 2021 7:30pm-8:30pm (ET) Register

Perfect Pizza

This class is Cooking 101 and Baking 101 rolled into one most delicious dish — pizza. It's one of the simplest dishes to make, and one of the simplest to mess up. Does your dough refuse to stretch into a thin circle? Does it get soggy under the sauce and toppings? Are you at a loss as to how to produce a perfectly crisp thin crust? In this class you'll learn to make a home-made crust that will teach you many baking fundamentals and make a few sauces while learning to use heat and seasoning to your advantage.

$45 per person

Materials Distributed On: Fri, Feb 12, 2021
Zoom Q&A: Fri, Feb 26, 2021 2pm-3pm (ET) Register

Tender at the Bone

How confident are you when you step up to the butcher counter? Do you know what cuts to get for braising vs. roasting vs. grilling vs. pan searing? While everyone can throw a piece of meat on the grill, taking it off can be a little tricky. How do you know when it's cooked to your liking? Do you season before or after cooking? Should you crank the heat up or turn it down? This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef, lamb, and pork; learn appropriate cooking methods for each cut; and eliminate guesswork from testing meat for doneness. Dishes include a ribeye steak, a rack of lamb with garlic and mint, pork chops with madeira mustard sauce, beer braised short ribs, and braised pork shoulder with osso buco sauce.

$45 per person

Materials Distributed On: Fri, Feb 12, 2021
Zoom Q&A: Fri, Feb 26, 2021 7:30pm-8:30pm (ET) Register

One Fish, Two Fish, Red Fish, Blue Fish

Do you like to eat fish in restaurants, but are scared to cook it at home? Or, are you bored of baking salmon with a squirt of lemon, but not sure how to expand your repertoire? In this class, we'll explore the bounty of the sea available to us in New England. You'll learn to find a good fish market in your area, buy the freshest fish, learn about fish personalities and substitutions, and test fish for doneness. Dishes include: salmon teriyaki, cod stew, swordfish Provençal, trout in almonds, seared striped bass, and bluefish with crispy potatoes.

$45 per person

Materials Distributed On: Fri, Feb 19, 2021
Zoom Q&A: Fri, Mar 5, 2021 2pm-3pm (ET) Register

Easy as Pie

Yeah right! If it was that easy, there'd be more great pies and tarts in this world. Have you been struggling with Pâte Brisée (pie and tart dough)? Or were you too intimidated to even try it? Worry no more. This class will give you plenty of experience with making full-proof dough, rolling it out, and making both sweet and savory fillings. We'll make apple galette (free form French pie), classic American double crusted apple pie, pear ginger tart Tatin (upside down caramelized pear tart), and caramelized onion tart with tomatoes and gruyere.

$45 per person

Materials Distributed On: Fri, Feb 19, 2021
Zoom Q&A: Fri, Mar 5, 2021 7:30pm-8:30pm (ET) Register


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Frequently Asked Questions

What happens if I miss my Zoom Q&A?
We’ll record the Q&A session and will e-mail you the link. It will be available for 2 weeks after the class ends. See the Zoom recording policy for more details.
What if I can’t find (or don’t like) some ingredients?
The classes include a wide variety of recipes. You can pick and choose which ones are a good fit for you. Please note that all the dough classes (pizza, pasta, french pastry, etc) only teach the classic versions of these dishes. Unfortunately, we can’t help you with gluten-free pizza or dairy free pate a choux.
What happens if I have to cancel?
Please see our cancellation policy for details.
Will we get to cook together on Zoom?
No. All the cooking happens on your own schedule. The zoom session is discussion only, but you are welcome to give Helen any pictures and videos that can help her troubleshoot your problems.