From Micol and Dino

Hello everyone and happy spring!!

Since we last wrote you, we’ve uploaded some fabulous new recipes, filmed an illuminating experiment, and added a great new interactive feature on the site.  

New Recipes & More

First up, the new recipes: we posted our long-standing favorite  Drunken Chicken with Fennel (site member Bill from Indiana has rhapsodized about this dish since we taught him to make it over fifteen years ago at a hands-on cooking class in NYC, so we wanted to share the recipe with you all); an elegant Shaved Fennel, Walnut, and Parmigiano Salad in Radicchio Cups; creamy Shrimp and Peas in Saffron Cream Sauce which pairs gloriously with fresh pasta and takes just minutes at the stove; and a boldly flavored, greens-packed Broccoli Raab and Parmigiano Bread Pudding .

Additionally, we posted an interesting 3-minute video experiment highlighting Why You Shouldn't Measure by Volume  . Please take the time to watch this short video; it may just clarify why you don’t get consistent results from time to time in the kitchen, especially when it comes to baking.

And we’ve added a new feature on the site: we’re now posting members’ pertinent questions and our replies below recipes. The questions generated by our Yeasted Pizza Dough and Naturally Leavened Pizza Dough recipes are excellent vehicles for additional learning. Thanks to one member’s question, we go into how to transform our pizza dough into crusty, delicious bread in a few simple steps. You’ll find the questions and replies under the notes on making Pizza Bianca. And if you have any questions on recipes you’ve tried, please message us through the site; it’s always a pleasure to connect with you.

Free & Discounted Virtual Classes

At the risk of sounding like a broken record, some if you still haven’t taken advantage of the free virtual cooking class that was included as part of your video membership. Don’t miss out on the chance to learn with us in an interactive class! Check out the class calendar and email us to let us know which class you want to take for free.

And if you’ve already taken your free class and want to take more virtual classes, remember that as a site member, you can buy classes at 50% off, for just $24 per spot. So if you want to learn to make light potato gnocchi or chocolate biscotti, join us on March 31; and check out our new cooking class series on classic Italian pasta sauces in April (April 8 is pasta with meatballs; April 17 is carbonara; and April 28 is puttanesca). Each class also features a main course and dessert for a full menu experience.  You can access discounted pricing here.

We’re looking forward to hearing from you when you cook the recipes on the site and hope to see you in class soon!
Micol and Dino