TOP 10 COOKING CLASSES IN NORTH BEACON HILL, SEATTLE - PAGE 6

Learn how to make a trio of chocolate desserts. There will be something for everyone tonight. One gluten free (Chocolate Mousse) one gluten and dairy free (Chocolate Torta Valenciana) and one just totally decadent Double Chocolate Pie.

If you want to be a healthy vegan or vegetarian, or for that matter a healthy omnivore, I'm convinced that these should be a part of your regular diet. We'll also include a salad and perhaps a dessert too.

I'll be working with Superior Farms lamb for this special dinner. When asked about what I my favorite meal is my immediate response is when it comes to proteins, I Love Lamb. American produced lamb is uniquely fed and bred for it's meat rather than wool.

Pasta might be the first dish that comes to mind when we think of Italy, but up in the northern regions, risotto is just as common at the dinner table.

Cooking on an open fire is often equated with high leaping flames – exposed arms become casualties, snuffing out eyebrows and stray loose hairs. Open hearth cooking takes patience, and a little extra time, resulting in unique and spectacular flavors.

Pakistan is known for its street side barbecue dishes, and seekh kebabs are one of the most popular. So Kausar Ahmed is showing us how to recreate these succulent skewered and grilled meats in our own yard!

Move beyond the obligatory spanakopita and Greek salad and explore the vibrant culinary traditions of Greece! Greek food is perfect for Seattle summertime barbecues, as most everything you need grows here in abundance.

How many times have you tried to cut an onion and found yourself struggling against the ineffective feeble edge of a dull knife? The truth is, no matter how much you spend on a knife, it is worthless in the kitchen unless it has a well-honed blade.

Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.

Much of what’s distinctive about Arab cuisine comes down to the spices, and in this class Nadia Tommalieh will show you how to integrate these inimitable flavors into your kitchen.