Soups and Stews: Simpler, Brighter, Faster
Simple and bold. Those are the criteria for successful Milk Street recipes. Most soups and stews, however, suffer from muddied flavors, the result of too many rich ingredients and cooking techniques that add heft instead of balancing it. In this hands-on class you will learn a new approach to soups and stews.
You will learn when to use stock and when water is a better choice; how browning can make a stew dense instead of delicious; and how to make a hearty stew that is both fresh and satisfying. You will learn these lessons, and more, through practice by making and investigating No-Sear Lamb and Chickpea Stew, Pressure Cooker Tawainese Beef Noodle Soup and Ancho Chili Soup, a lesser-known variation of Mexico's famous tortilla soup. Beyond making stews and soups, you will also experiment with harissa paste, an essential Milk Street pantry staple, explore the diverse world of dried chilies, and learn pressure cooker basics.
What is the maximum number of students per class?
Different classes have different student/participant caps. Here are general guidelines for maximum student capacity:
- Hands-on cooking classes: 16
- Milk Street Sessions: 50
- Cooking Demonstations: 50
- Free monthly tour: 30
What are my transport/parking options getting to the event?
Please get directions to 49 India Street and walk across the street ot the double brown doors, with bowties on them. 177 Milk Street (our building) has multiple doors, most of which are locked by 6 p.m.
If you need access to the handicap entrance, please email firstname.lastname@example.org. Thank you!
- Boston Harbor Garage (known as the Aquarium Garage)
- 75 State Street
- Aquarium stop on the Blue Line
- State Street on Blue and Orange Line
- Government Center on the Blue and Green Lines
- Haymarket on the Orange and Green Lines, and multiple bus lines
4, 92, 93, 352, 354
What can/can't I bring/wear to the event?
Please wear close-toed shoes and tie back long hair. You are welcome to bring a phone or camera.
No pets allowed.
Is this a demo or hands-on cooking class?
This is a hands-on cooking class.
Should I eat a snack before class?
You will taste throughout class before sitting down to dinner around 5:30 p.m.
Are there ID requirements or an age limit to enter the event?
Yes. All students must be 18+ years old. Students 14-17 years old are welcome to participate with an adult guardian or parent.
Where can I contact the organizer with any questions?
Is my registration/ticket refundable or transferrable?
Yes. Tickets are refundable or transferable to another class up to seven days before an event. Tickets are transferable to another student for the same class at any time. Within seven days of the event, we do not offer refunds or class credits.