Winter-to-Spring Feast from the exciting, edifying, and nutrifying multi-genre cookbook Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare

 Hands-on

Mid March is a season of unlocking, when winter is getting tiresome but spring has not quite yet arrived. This menu from Cooking with the Muse bridges the two seasons in an exciting technique-oriented class suitable for everyone from vegetarians to omnivores. You’ll learn how to melt brown butter to just the right point; properly prepare nuts for digestibility and flavor; lacto-ferment your own kraut; braise-roast cauliflower to a luscious consistency; and roast and spice monkfish to perfection. Each group will make the entire menu, and everyone will take home a signed, hard-cover copy of Myra and Stephen’s Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare and a jar of ruby kraut to ferment.

Roasted Spanish Monkfish with Roasted Broccoli Rabe

Braise-Roasted Cauliflower Puree

Roasted Root Vegetable and French Lentil Stew

Braised Greens with Lemon-Thyme Brown Butter

Ruby Red Kraut

Amaretti Cookies: Almond Cookies made with Sprouted Nuts

This menu happens to be gluten free.