Hands on class. Holiday menu inspired by Mediterranean tastes and traditions. Learn how to incorporate Moroccan spices into your repertoire; work with saffron; and layer phyllo dough to create a strudel as you create a holiday menu: scallops with saffron cream sauce; Moroccan spiced turkey cutlets; Aegean strudel; jeweled couscous; and ginger biscuits with ice cream.
Thu., Dec. 18, 6:30 p.m., 2014
This article appears in Dec 18-24, 2014.