Join Katie in her Two Aprons Cookery kitchen in Lexington, Massachusetts, for small group cooking classes that are fun, entertaining and informative. All levels of experience and all ages are welcome. Recipes are well-tested and the goal is for you to leave with the confidence to try these recipes at home. Hands-on participation is encouraged, though not required. You’ll not only learn how to prepare the recipes but gain equipment recommendations, shopping tips, make-ahead suggestions and kitchen hacks – even the most seasoned home chefs will learn something new. After about 2 ½ hours of instruction we’ll gather around Katie’s dining table to eat (and discuss!) all the dishes we’ve created.  Looking for a private class?  Check out my private event offerings.

Fondue for Valentine’s Day

Wed, February 12, 6:30 PM | Thur, February 13, 10:30 AM

Fondue is the ultimate cold-weather, romantic dinner, so what better time to make it than Valentine’s Day?  In this class you’ll learn how to prepare Classic Cheese Fondue, Shrimp and Veggie Tempura Fondue and of course, Dark Chocolate Fondue.  Attend class with your sweetie and make it a date night, or come by yourself or with friends, and leave with confidence to recreate the menu in the comfort of your own home on Valentine’s Day.  You are welcome to bring a bottle of wine or bubblies to class.

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30(ish) Minute Meals

Wed, March 18, 10:30 AM | Thur, March 19, 6:30 PM

Who isn’t short on time when it comes to getting dinner on the table?  In this class we’ll make a variety of recipes that are quick, healthy and packed with flavor.  All perfect for weeknight meals.  The recipe I’m most excited about is One-Pan Cherry Tomato and Basil Linguini – noodles cook along with the sauce at the same time in the same pan….does it get any easier or quicker than that?  Big Salad with Grains is a super adaptable salad that combines lettuce with grains, roasted vegetables, raw vegetables, avocado, hardboiled eggs and nuts – it’s a true dinnertime entree salad.  Other recipes are Parchment-Baked Greek Salmon & Zucchini with Feta, Oven-Baked Chicken Fajitas, and finally Butternut Squash, Spinach and Lentil Curry.

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