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Cooking & Baking Club

$29.00

Love to cook? And bake? Me, too. Let's cook and bake together. Your monthly subscription gives you access to all live cooking classes (twice a month) as well as on-demand recordings of past classes. Every month we'll cook something savory...
Book & Class

$50.00

Buy this package to receive a copy of my book Bread Toast Crumbs and get access to one live cooking class! Praise for Bread Toast Crumbs: Dorie Greenspan: "Alexandra’s book makes you want to kick over everything and spend your...
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Sourdough Demystified
$30.00
sold out
In this class, we'll cover the basics of sourdough bread baking, specifically how to feed and maintain a sourdough starter, how to mix a sourdough bread dough, how to perform stretches and folds, how to shape a boule, how to score a boule, and finally how to bake a boule in a heated Dutch oven.
sold out
In this class, we'll cover the basics of sourdough bread baking, specifically how to feed and maintain a sourdough starter, how to mix a sourdough bread dough, how to perform stretches and folds, how to shape a boule, how to score a boule, and finally how to bake a boule in a heated Dutch oven.
Valentine's Day
$30.00
14 spots left
Book
Menu: Avocado, Orange & Endive Salad Pan-Seared Duck Breasts with Port Wine Sauce Chocolate Pots de Creme
14 spots left
Menu: Avocado, Orange & Endive Salad Pan-Seared Duck Breasts with Port Wine Sauce Chocolate Pots de Creme
Sourdough Demystified
$30.00
sold out
In this class, we'll cover the basics of sourdough bread baking, specifically how to feed and maintain a sourdough starter, how to mix a sourdough bread dough, how to perform stretches and folds, how to shape a boule, how to score a boule, and finally how to bake a boule in a heated Dutch oven.
sold out
In this class, we'll cover the basics of sourdough bread baking, specifically how to feed and maintain a sourdough starter, how to mix a sourdough bread dough, how to perform stretches and folds, how to shape a boule, how to score a boule, and finally how to bake a boule in a heated Dutch oven.
Pizza (Sourdough & Yeast)
$30.00
4 spots left
Book
In this class, we'll make pizza dough two ways: yeast-leavened and sourdough. Then we'll shape and bake the pizzas two ways as well: on a preheated Baking Steel and in a skillet.
4 spots left
In this class, we'll make pizza dough two ways: yeast-leavened and sourdough. Then we'll shape and bake the pizzas two ways as well: on a preheated Baking Steel and in a skillet.
Spatchcock Roast Chicken Cooking Class
$25.00
18 spots left
Book
Menu: Homemade "Ranch" Dip with Greek Yogurt Spatchcock Chicken with Za'atar & Lemon Green Salad with Shallot Vinaigrette (Large-Batch Shallot Vinaigrette)
18 spots left
Menu: Homemade "Ranch" Dip with Greek Yogurt Spatchcock Chicken with Za'atar & Lemon Green Salad with Shallot Vinaigrette (Large-Batch Shallot Vinaigrette)
Focaccia + Slab Sandwich
$25.00
28 spots left
Book
In this class, we'll make focaccia, then we'll turn it into a slab sandwich with homemade olive tapenade, homemade roasted red bell peppers, and arugula.
28 spots left
In this class, we'll make focaccia, then we'll turn it into a slab sandwich with homemade olive tapenade, homemade roasted red bell peppers, and arugula.
Large Batch Cashew Dressing + Charred Broccoli Chopped Salad + Whiskey Sours
$25.00
33 spots left
Book
We'll kick off this class with a whiskey sour, a favorite drink this time of year. Then we'll make a large batch of cashew dressing, followed by a charred broccoli chopped salad, a mix of vegetables, chickpeas, scallions, dried fruit, nuts, cheese, and meat (optional).
33 spots left
We'll kick off this class with a whiskey sour, a favorite drink this time of year. Then we'll make a large batch of cashew dressing, followed by a charred broccoli chopped salad, a mix of vegetables, chickpeas, scallions, dried fruit, nuts, cheese, and meat (optional).
Tortillas + Enchiladas
$30.00
28 spots left
Book
Flour tortillas are simple to make, and they taste far superior to anything you could get at the store. We'll also make a fresh enchilada sauce, which we'll use along with the tortillas to make bean and cheese enchiladas. At some point, we'll fix ourselves a margarita.
28 spots left
Flour tortillas are simple to make, and they taste far superior to anything you could get at the store. We'll also make a fresh enchilada sauce, which we'll use along with the tortillas to make bean and cheese enchiladas. At some point, we'll fix ourselves a margarita.
Brioche
$25.00
33 spots left
Book
In this class, we'll use the same simple recipe to make both buttery brioche rolls and loaves.
33 spots left
In this class, we'll use the same simple recipe to make both buttery brioche rolls and loaves.
Summer Fruit Galettes
$25.00
38 spots left
Book
In this class we'll make a peach and frangipane galette. I'll demonstrate how to make the dough two ways: in the food processor and by hand. First we'll make the food processor dough followed by the frangipane (an almond-flavored creamy mixture); then we'll shape and bake the galette. While the galette bakes, I'll demonstrate how to make the dough by hand. If time remains while the galette bakes, we'll make a cocktail 🍹
38 spots left
In this class we'll make a peach and frangipane galette. I'll demonstrate how to make the dough two ways: in the food processor and by hand. First we'll make the food processor dough followed by the frangipane (an almond-flavored creamy mixture); then we'll shape and bake the galette. While the galette bakes, I'll demonstrate how to make the dough by hand. If time remains while the galette bakes, we'll make a cocktail 🍹