Online Classes

  • Video tutorials and recipes distributed on the first day of class
  • Students spend 2 weeks practicing at their own pace
  • 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

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

Start date: Mon, Oct 26, 2020
Zoom Q&A: Mon, Nov 9, 2020 7:30pm-8:30pm (ET) Waiting List

Start date: Mon, Nov 2, 2020
Zoom Q&A: Mon, Nov 16, 2020 7:30pm-8:30pm (ET) Waiting List

Start date: Mon, Nov 9, 2020
Zoom Q&A: Mon, Nov 23, 2020 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

Start date: Mon, Oct 19, 2020
Zoom Q&A: Mon, Nov 2, 2020 7:30pm-8:30pm (ET) Waiting List

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

Start date: Sat, Oct 31, 2020
Zoom Q&A: Sat, Nov 14, 2020 10am-11am (ET) Waiting List

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

Start date: Sat, Nov 7, 2020
Zoom Q&A: Sat, Nov 21, 2020 10am-11am (ET) Waiting List


Top Rated on TripAdvisor badgeYelp 5 stars badge


Want to know when new classes are posted?

Follow us on Facebook

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.
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.