It’s dark, it’s rainy, it’s winter. And what better way to bake away the cold Seattle months than a roast? In this class in our series focusing on techniques, you will learn how to master the art of dry heat cooking. Kim Cozzetto Maynard will teach you which cuts of meat, as well as which fruits and vegetables are great for roasting, and how to build complex layers of flavor. On the menu: garlicky slow-roasted lamb shoulder with roasted shallot yogurt; roasted cauliflower and carrots with tahini, pomegranate, and fresh herbs; roasted yams with citrus and coriander; and cardamom roasted apples with toasted hazelnuts and whipped mascarpone.