One of my New Year's resolutions is to cook more at home. This is going to be a challenge for a variety of reasons, mostly because the amount of hours I spend in front of the computer greatly surpasses the amount of hours I'm in or near the kitchen. And while traveling the world and visiting hotels has its perks, it also reminds you're not a trained chef (food for thought: check out the best hotels for food lovers).
But I am committed to giving this "cooking at home" concept a try. Not only is it a nice cost-saving measure, but it ups the healthy eating factor, cuts calories, and allows for better portion control (read: leftovers!).
To help kick things off, I tapped into one of my favorite Boston chefs, Jody Adams, for her advice.
Adams kicked off her 2013 cooking classes last week at Rialto with a group of about 50 people armed with pens, paper and recipes. The day starts with coffee and housemade scones in the lounge at Rialto before guests move into the main dining room, where a test kitchen is set up, ensuring a great view of Adams (and what and how she’s cooking) no matter where you sit.
Last Sunday, Startle attended Adams’ “Comfort Cooking for Company” session, and the topics included everything from pressure cookers to the quality of school lunches.
One of the things I love best about Adams' classes are the various themes that take shape. Each of her classes allows you to travel somewhere new with food. Read more from Startle.com about the cooking classes and what Adams' is up to outside of the kitchen. Until the next cooking class, here are some snapshots of Adams' "Comfort Cooking fo Company" class:
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