Saturday, October 30, 2021, 1 – 3 p.m.
The way to keep your cool when hosting Thanksgiving is to rely on make-ahead side dishes. In this demonstration cooking class, you will discover how to simplify your holiday with inventive Thanksgiving side dishes that you can make in advance. Recipes include a kale and butternut squash galette (which can double as a main course for vegetarian guests), balsamic-glazed pearl onions, and a shredded brussels sprouts salad with pecans.
Emily Paster, cookbook author and blogger
ITW Kitchen, Learning Center