New! Explore the crunchy textures and flavors seeds add to recipes in this cooking class. Enjoy a light lunch of wilted frisée salad with pear and dukkah, roasted cauliflower with tahini pomegranate dressing, and turkey-stuffed tortillas with Oaxacan mole verde. Take home a portion of dukkah, a spicy seed mixture.

Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center