The phrase “pressure cooking” brings to mind a number of different thoughts: weird gadgetry, retro recipes, and gloopy kitchen explosions. But once you’ve seen what a good pressure-cooker can do, you’ll never spend hours babysitting your braise again. In this class, Laura Pyles will be teaching us how to safely use a pressure cooker on a variety of different dishes: herbed chicken broth; Coca Cola and adobo-braised pork shoulder with spring slaw; whole braised kabocha squash and shallot bisque with brioche croutons; gigante beans with piquillo peppers and tomatoes; garlic hot sauce; and salted caramel cheesecake.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.