Layers of Glory: National Lasagna Day

Layers of Glory: National Lasagna Day Is July 29

Some holidays ask you to buy cards. Some ask you to hang lights. National Lasagna Day, which falls on Tuesday, July 29, asks only that you eat something in layers. This is the most reasonable holiday on the calendar.

A Few Things You Didn’t Know About Lasagna

It’s older than Italy. The word lasagna traces back to the Greek laganon — flat sheets of dough cut into strips. The Romans ran with it. So when someone tells you lasagna is a modern casserole, you may inform them it predates most European countries.

It was originally a rich person’s flex. The layered baked version we recognize took shape in Naples, and early versions were loaded with expensive ingredients to show off. Nothing says “I have arrived” like ricotta.

Northern and southern Italy have never agreed on it. In Emilia-Romagna, lasagna means green spinach pasta, ragù, and béchamel — no ricotta anywhere in sight. Head south and you get ricotta, mozzarella, sometimes little meatballs, sometimes sliced hard-boiled egg. Both sides are correct. Neither will admit it.

The world keeps reinventing it. Greece layers pasta with béchamel and cinnamon-spiced meat and calls it pastitsio. Argentina makes a version with ham. Somewhere right now, someone is making a dessert lasagna out of cookies and pudding, and honestly, good for them.

Come Make It From Scratch — July 29, 5:00 PM

I’m teaching a Lasagna class on National Lasagna Day itself, 5:00 PM, and we are not opening a box. We’re making the pasta sheets from scratch — flour, eggs, a rolling pin, and the moment you realize you’re never buying a frozen lasagna again. Once you know how the sheets come together, the whole dish becomes yours: more sauce, less cheese, swap the meat, add the vegetables you actually like. That’s the real takeaway. Not a recipe — a lasagna you can bend to your own taste, forever.

$45 per person, and you go home with a hot 8×8 tin of lasagna straight out of the oven. Dinner is handled. Or freeze it and let Future You send Present You a thank-you note.

To register: visit artcookery.com, scroll down to the red Calendar of Classes button, and click through to see everything coming up. Prefer to do it the old-fashioned way? Text 231-740-4065 or email ICan@artcookery.com.

A Standing Offer

If a class on the calendar has no registered students, I have no problem swapping it out for something you actually want to learn — even if it’s not something I currently offer. Want to learn properly carved poultry? Curry? The thing your grandmother made that you’ve never been able to replicate? Ask. The worst I can say is “give me a week or two to test it first.”

Sideline: August 8 Is National Zucchini Day

Mark it. August 8 is National Zucchini Day, which arrives at precisely the moment every gardener in Michigan realizes they have made a terrible miscalculation.

You planted three zucchini plants. You needed one-third of a zucchini plant. The zucchini know this. They are not sorry.

August 8 is the traditional time to celebrate the zucchini, cook with the zucchini, and — should the surplus become structural — quietly redistribute the zucchini to your neighbors’ porches under cover of darkness. It’s not stealing. It’s the opposite of stealing. There is no word for what you are doing.

Zucchini Makes a Genuinely Good Gluten-Free Lasagna

This is not a sad substitution. Zucchini lasagna is legitimately excellent (Think Eggplant Parmesan)— but only if you handle the water problem, because zucchini is basically a vegetable-shaped water balloon.

The tip: Slice zucchini lengthwise into ¼-inch planks. Lay them on a rack or towel, salt both sides generously, and let them sit 30 minutes. You’ll see beads of water come to the surface. Pat them completely dry, then either grill them or roast at 400°F for about 10 minutes until they’ve lost their raw crunch.

Then build your lasagna as usual. Skip this salt step and you’ll pull a beautiful pan out of the oven and find soup underneath it. Do this step and nobody at the table will guess there’s no pasta in there.

Print Recipe

Cheesy Scalloped Zucchini

And for the Zucchini You Can't Even Compost Fast Enough

Here's a five-minute microwave scalloped zucchini that costs you no oven, one dish, and so delicious, your kid will eat it.
Prep Time5 minutes
Course: Side Dish
Cuisine: American
Keyword: Cheese, zucchini
Servings: 4 as a side
Author: vkhanson

Equipment

  • 1 2-4 qt glass casserole dish with lid
  • 1 cutting board and knife

Ingredients

  • 2 medium zucchini sliced into 1/4" rounds
  • 8-12 slices american cheese
  • 1 medium onion, sliced optional
  • salt
  • pepper

Instructions

  • Spray bowl with cooking spray (or butter).
  • Add a layer of zucchine rounds, about 1/2 inch deep.
  • Add a layer of onion slices, if using.
  • Add a fine dusting of salt and pepper.
  • Add American cheese, one layer, tear slices to fit.
  • Repeat layers until bowl is full or zucchini used up. Be sure the top layer is cheese.
  • Cover with lid and microwave on high 5 minutes.
  • Uncover and microwave another 5 minutes or until cheese is melted and a fork slid into the dish finds no resistance from the zucchini (fully cooked).

Notes

Ideally, let sit 5 minutes before serving.  It reheats well as left-overs too.  Yellow summer squash works in this recipe as well.
Yes, American cheese. It melts into an actual sauce instead of breaking into a greasy puddle, and that's the whole trick. This is layered, cheesy, and comes together in minutes — a lasagna's easygoing cousin who never learned to cook but somehow always brings something good.

Grab n Go Is Rolling

The magic fridge is stocked and waiting. No minimum, no maximum, no commitment — grab what you want when you want it.

Want to be certain something’s there when you arrive? Text 231-740-4065, send an email to ICan@artcookery.com or send a Facebook message to ask what’s available, and I’ll happily bag it with your name on it so nobody else walks off with your dinner.

Week 29 (July 21–26)

Chicken and Gnocchi Soup — $8.50 (5 available)
Calling this a soup is underselling it. It’s thick enough to be an Alfredo chicken gnocchi meal that happens to be served in a bowl. Bring a spoon and no expectations for  left overs.

Cast Iron Beef Skillet — SOLD OUT
It went fast. Those pre-orders are key to getting what you want! That’s the whole story.

Chicken Katsu — $11 (3 available)
A big plank of breaded, fried chicken breast with sushi rice and a cabbage ginger slaw, all seasoned with furikake. A little tub of tonkatsu sauce and a lemon wedge round it out. The correct way to eat this is to mix everything together and get chicken, rice, and slaw in every single bite. I don’t make the rules. I just discovered them and now I’m telling you.

Week 30 (July 28 – August 2)

Chili — available by order this week, not as a grab-and-go.  You know…July/August not soup time but yummy in a/c. 🙂

Cuban Sloppy Jose Sammies — 2 sammies per meal, available.  Think gloried sloppy joes with a cuban flair and our house dill pickles. Tuesday and later.

Lasagna Meals — available Thursday and later, because National Lasagna Day energy does not expire at midnight.

Prices for Week 30 are still being worked out — text or message and I’ll get you sorted.

Regards, Chef Valerie.  Art of Cookery, 312 S. Division St., Whitehall, MI 49461.

Chocolate frosted donuts with colorful sprinkles.

It’s DONUT DAY!

Art of Cookery · National Donut Day · June 5, 2026

The Wonderful, Weird, Wildly Global World of Donuts

Hi, I’m Valerie — chef, culinary school owner, and today, your official National Donut Day guide. Every June 5th, the country collectively gives itself permission to eat fried doughCInnamon Sugar Sour Cream donuts. before noon and call it a holiday. I am completely here for it. Today we’re celebrating with a hands-on beignet class here at Art of Cookery, and since my brain rarely switches off food-history mode, I figured I’d share some of the fun, strange, and genuinely fascinating things I’ve learned about donuts over the years. Grab a coffee. You’re going to want something to dunk.

Doughnut or donut — is one of them wrong?

I get this question more than you’d think. The short answer: neither is wrong. The longer answer is more interesting.

Doughnut
The original, dating to the early 1800s. The name came from the shape — a nut-sized lump of dough, fried in lard. Not glamorous, but honest.
Donut
The American shortcut, popularized for signage and cemented by Dunkin’ Donuts in 1950. If you’re fitting it on a neon sign, you want five letters, not nine.

Doughnut still dominates in the UK, Canada, and anywhere people write with a certain formality. Donut is the everyday American standard. The AP Stylebook accepts both. My personal stance: spell it however you like, just make sure the oil is at 375°F.

Every culture has one — and they’re all wonderful

Here’s something I love to tell my students: the donut is not an American invention. Humans have been frying dough since ancient times, and virtually every culture figured out independently that dough + hot fat = something worth eating. The ring shape with the hole is actually a fairly recent development in a very long story.

France · New Orleans

Beignet

Pillowy fried squares buried in powdered sugar. Today’s class specialty — in two different styles. More below.

Germany

Berliner

A round filled yeasted donut, no hole, packed with jelly or custard. Allegedly the source of JFK’s famous “Ich bin ein Berliner” mix-up — though historians say that story is mostly myth.

Italy

Zeppole

Fried choux puffs, often piped into rosettes and dusted with powdered sugar or filled with custard. A Feast of St. Joseph classic and a very close cousin to what we’re making today.

Japan

Pon de Ring

Made from tapioca starch, these mochi-style donuts are chewy, bouncy, and shaped like connected pearls. Once you try one, regular donuts feel a little boring.

India

Gulab Jamun

Fried milk-solid dough balls soaked in rose-scented sugar syrup. Technically the original glazed donut, and honestly, the competition isn’t close.

Mexico

Churro

Choux-based dough piped and fried, rolled in cinnamon sugar. A direct relative of today’s pâte à choux beignets — same dough family, different shape, equally addictive.

The easiest and hardest donuts to makeChocolate frosted donuts with colorful sprinkles.

I’ll be honest with you, because I think you deserve honesty more than encouragement.

Easiest to make at home

Cake donuts are the most forgiving thing in the fried-dough universe. Baking powder does the work, the batter comes together like a quick bread, and there’s no yeast, no proofing, no anxiety. Baked cake donuts in a pan are even more forgiving — practically impossible to ruin, and genuinely delicious. Start here if you’re new to this.

Hardest to master

Croissant donuts — the laminated, layered kind made famous by Dominique Ansel’s Cronut — require butter-laminated dough, precise temperature control at every stage, and careful frying so the layers puff without disintegrating. Professional pastry kitchens find them demanding. Home cooks find them humbling. I find them a perfectly good reason to just go get a croissant and a donut separately and call it a day.

Classic yeasted donuts are also trickier than they look. The dough must be properly developed and proofed, the oil must hold a steady temperature, and timing is everything. Over-proofed: collapses in the oil. Under-proofed: dense and doughy. There’s a reason good donut shops open at 4 a.m. — experience is doing a lot of work.

“Pâte à choux beignets land in a beautiful sweet spot — learnable technique, spectacular results, and a hollow interior that is practically begging to be filled with crème pâtissière.”

Please, for the love of all things fried — don’t throw away a stale donut

Donuts go stale faster than most baked goods. The high sugar content and the oil work together to lock in moisture briefly, then let it escape. What you have 24 hours later isn’t trash — it’s an ingredient.

Rescue missions that actually work
  • Quick refresh: 10 seconds in the microwave with a damp paper towel alongside it. The steam revives the crumb noticeably. Don’t skip the paper towel — that’s the whole trick.
  • Donut bread pudding: Cube them, soak in a custard base, bake. The sweetness is already built in. It’s extraordinary and slightly embarrassing how good it is.
  • French toast: Slice a glazed donut in half horizontally and treat it exactly like bread. Ridiculous in the best possible way.
  • Ice cream topping: Crumble stale cake donuts over vanilla ice cream. Better than anything you’d buy in a cone.
  • Donut grilled cheese: Use glazed donuts as the bread. Not traditional. Not even slightly sensible. Absolutely worth it at least once.

A few things worth knowingBaked cake donuts.

The hole in the center isn’t decorative — it ensures the donut cooks through evenly without burning the outside before the center sets. Practical and iconic, which is a rare combination.

The first American patent for a donut-cutting machine was issued in 1872. During World War I, Salvation Army volunteers fried donuts in soldiers’ helmets on the front lines in France — those women, the “Donut Lassies,” are the reason National Donut Day exists. The world’s largest donut ever made weighed 1.7 tons and measured nearly 5 feet across. And Boston holds the distinction of having more donut shops per capita than any other American city, which tells you something about either the winters or the people. Probably both.

Today at Art of Cookery · Whitehall, MI

Beignets Two Ways + Crème Pâtissière

Today’s class is full — which means a great group of people is about to have a very good afternoon — but this is far from the only thing happening at Art of Cookery. There’s a wide variety of hands-on classes coming up, covering everything from weeknight dinners to classical technique, and I’d love to have you in one of them.

Head to artcookery.com, scroll toward the bottom of the page, and you’ll find the button to click on for the full calendar of classes right there. If something catches your eye, grab a spot before it fills up.

In the meantime: happy National Donut Day. Go eat something fried. You’ve earned it.

— Chef Valerie, Art of Cookery

Art of Cookery · 312 S. Division Street, Whitehall, MI · 231-740-4065 · artcookery.com

 

Delightful Grab n Go and Culinary Classes

Upcoming classes, comforting meals, and quirky food holidays—here’s what’s cooking at Art of Cookery this season!

As the air turns crisp and cozy cravings kick in, Art of Cookery is serving up a delicious lineup of culinary classes and Grab n Go fare to warm your heart and your belly. Whether you’re looking to master sauces, herbs, or pasta—or just want to grab a comforting meal on the go—we’ve got something special for you.

Upcoming Classes

Join us in the kitchen for hands-on learning, laughter, and flavor-packed fun:

  • Five Mother Sauces – Nov 18 @ 5 pm: Learn the foundational sauces that elevate any dish.
  • Pierogi Paradise – Nov 24 @ 1 pm: Dive into cheesy pockets of yum.
  • Cooking with Herbs – Dec 2 @ 12 noon: Discover how herbs transform everyday meals.
  • How to Create a Charcuterie Board – Dec 6 @ 5 pm: Craft a spread that’s as beautiful as it is delicious.
  • Art of Pasta – Dec 9 @ 5 pm: Roll, shape, and simmer your way to pasta perfection.
  • Convection Oven Cooking – Dec 11 @ 1 pm: Learn how to make the most of this versatile appliance whether you are using an air fryer or a full sized convection oven…or something in between.

Want to see the full schedule?  Go to our webpage, scroll down and click the red Calendar of Classes button.

Grab N Go for November 17 - 23

Swing by for comforting classics, ready when you are (Don’t want to take your chances?  Order ahead with pick-up date and time to ensure you get what you want):

  • Turkey Dinner Meal: Roasted turkey, mashed potatoes, gravy, stuffing, cranberry sauce, green beans, and bread—Thanksgiving in a box!
  • Shaved Pork Sammies: Tender pork shoulder with brioche buns, horseradish sauce and au jus, perfect for dipping and devouring.
  • Soup of the Week: A hearty stew to warm you from the inside out.

The above meals don’t interest you?  Want pasta, minestrone, or meatloaf instead (for example)? Tell Chef Valerie what you want.   Someone has ordered some low carb meals for next week, maybe that’s your cup of tea?  Request a meal or two for yourself.  Give some notice though…special requests can’t happen the same day.

Wonder what is in Grab n Go at any given time?  Text Chef Valerie at 231-740-4065 and ask.

Heads up! There will be no Grab n Go service the week of Thanksgiving (Nov 25–29), so stock up early or join us for a class instead!

Quirky Food Holidays

Beyond Thanksgiving, November offer some upcoming delightfully oddball food holidays to inspire your plate:

  • Nov 18 – National Apple Cider Day: Sip something spiced while you stir your sauces.
  • Nov 21 – National Stuffing Day: A perfect excuse to indulge before the big feast.
  • Dec 4 – National Cookie Day: Bake, share, and savor the sweet side of the season.
  • Dec 11 – National Noodle Ring Day: A retro nod to pasta creativity—just in time for our Art of Pasta class! (can I say eewwwww?)

Magic Fridge Fare

🥘 This Week’s Grab n Go Magic: Comfort, Spice & Global Delight!

The Magic Fridge is brimming with flavor—ready to make your mealtime effortless and delicious!

🧡 Today (10/16) and Tomorrow (10/17) Only:

  • Arroz con Pollo – Tender chicken nestled in tumeric-kissed rice with peppers and peas. A cozy Latin classic that warms from the inside out.

  • Pumpkin Pies – Silky, spiced, and tucked into a flaky crust. Fall’s favorite dessert, ready to grab and gobble!

🌍 Coming Next Week (10/20 – 10/24):

  • Bowl of chili

    Chili – Ground beef and beans in a hearty, bold tomato base, with just the right kick. A spoonful of comfort with every bite.

  • Jambalaya – Smoky sausage, juicy shrimp, and rice dancing in Cajun spices. Louisiana love in a bowl.

  • Pad Thai – Sweet, tangy, and nutty rice noodles with a whisper of lime and peanut crunch. Thai street food magic, Chef Valerie-style.

  • Sweet & Sour Chicken with Noodles – Crispy chicken glazed in a tangy-sweet and sour sauce, twirled with tender noodles. A joyful balance of zing and comfort.Jambalaya with cornbread

✨ Stock up, share the joy, and let dinner be one less thing to worry about. The fridge is always ready to serve up a little magic!

Do you have any requests for future meals?
Tell me! ICan@artcookery.com
Check out our upcoming class by clicking here and scroll down to the calendar page.

Fall Into Flavor: Classes, Comfort Food & a Quick Survey

Autumn is nature’s way of saying, “Let’s turn up the oven.” And here at Art of Cookery, we’re doing just that—with a lineup of cozy classes and soul-warming Grab n Go meals.

As the great Jacques Pépin once said, “Cooking is the art of adjustment.” And fall is the perfect time to adjust your spice rack, your meal prep, and maybe even your apron attitude.

Upcoming Classes: Stirring Up Skills & Smiles

(listing the full classes to give you an idea of what is available)Pumpkin Pie and Noodle Soup

    • 10/14 Pumpkin Pie Perfection – Full! Request another session
    • 10/22 & 10/25 Private Classes 
    • 10/26 Biscotti – Also full. Apparently, people really like coffee dunking.
    • 10/28 Comfort Food Series – Pot Roast & Soup @ 5pm ($60) –  Long and low plus tender, brothy, and worth every slurp.
    • 10/30 Condiment Series – Ketchup @ 1pm ($30) – Because store-bought just can’t ketchup.
    • 11/3 Pressure Canning – Venison @ 1pm ($50) – Preserve the season, literally.
    • 11/6 Condiment Series – Mayonnaise @ 5pm ($30) – Whip it good.
    • 11/9 Sourdough Start(er) to Finish @ 1pm ($45) – Rise to the occasion.
    • 11/12 Condiment Series – Mustard @ 5pm ($30) – Bold, brassy, and never boring.
    • 11/30 Great Gravy @ 5pm ($29) – The sauce that saves Thanksgiving.

Quick Survey:

We want to hear from you! What meals make your heart (and stomach) sing? Click here to take our brief survey and help shape the delicious future of Grab n Go at Art of Cookery.

Stay warm, stay well-fed, and remember: “Happiness is homemade.” 

Grab n Go Survey

Please take a few minutes to complete this survey about our Grab n Go retail meals.  Your input is very important to us.  Thank you!!

1 / 7

Have you ever gotten meals out of our Grab n Go?

2 / 7

What are the top foods you would like to see as options in Grab n Go?  List 3 or more.  They should be easy to reheat, even freeze well, and favorite meals you enjoy at home or work.

3 / 7

Can you share your least favorite Grab n Go meals?  Your feedback is important!

4 / 7

Grab n Go meals range from $7.50 to $10.50.  Do you believe the prices are reasonable?

5 / 7

If you answered no to reasonable pricing, please give feedback on why you answered that way.

6 / 7

Did you know you can learn what is in Grab n Go magic fridge by looking at the lastest posts on our facebook page?

7 / 7

Did you know previously that you could order foods  on our SHOP page on our website?

Your score is

The average score is 14%

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Grab n Go: Next Week’s Comfort FoodArroz con Pollo

  • Meatloaf with Mashed Potatoes & Gravy – Classic, cozy, and just the right amount of nostalgic. Like a hug from your grandma, minus the cheek pinching.
  • Chicken Noodle Soup – Slurp-worthy broth, tender chicken, and noodles that know how to behave. Your sniffles don’t stand a chance.
  • Arroz con Pollo – A vibrant, flavor-packed rice dish with juicy chicken and a hint of Latin flair. It’s like a fiesta in a bowl.

Grab n Go Facts to Know:

  • 📱 Check our Facebook posts for the latest fridge offerings.
  • 💬 Text us 231.740.4065 to ask what’s currently available—we love a good food chat.
  • 🛒 Preorder online via the SHOP page on our website. You can even request off-menu magic!
  • 💳 Online orders = credit card friendly. In-person pickups = cash, check, or Venmo (no IOUs, sorry).

Autumn Cooking Tips:

  • Roast your root veggies with a splash of maple syrup and a pinch of cayenne—sweet heat is the season’s secret.
  • Simmer your soups longer than you think. Flavor loves patience.
  • Use fresh herbs like sage and thyme to elevate even the humblest dish. They’re basically fall’s perfume.

Celebrating Summer’s End Harvest

Hello, friends and fellow food enthusiasts! Chef Valerie Hanson here, and I’m thrilled to welcome you to another flavorful installment from the Art of Cookery Cooking School. As the days grow shorter and that crisp autumn breeze starts to whisper through West Michigan, our local farms are bursting with a late-summer harvest that’s as colorful as it is delicious.  Below, find upcoming classes, two recipes, pairing tips and more.

The Magic of Summer’s End in West Michigan

There’s something special about this time of year in our neck of the woods. The farmers’ markets are overflowing with apples, pears, root vegetables, squash, and more. It’s the perfect time to gather up these treasures and create mouthwatering meals that celebrate the bounty of the season.

Here is a quick pairing some of the season’s produce:

Fruit/Vegetable

Wines

Cheeses

Herbs

Apples

Chardonnay, Riesling, Cider

Cheddar, Brie, Gouda

Rosemary, Thyme, Sage

Pears

Sauvignon Blanc, Pinot Grigio

Blue Cheese, Goat Cheese

Tarragon, Basil, Mint

Acorn Squash

Pinot Noir, Zinfandel

Gruyère, Parmesan

Sage, Thyme, Rosemary

Sweet Potatoes

Merlot, Syrah

Feta, Mozzarella, Cheddar

Cinnamon, Nutmeg, Thyme

Whether you’re a seasoned cook or just starting out, the abundance of fresh produce makes it easy to whip up something spectacular. Personally, I think there’s nothing quite like the crunch of a just-picked apple or the comforting aroma of cinnamon and caramel bubbling away in the kitchen.

Print Recipe

Caramel Apple Bread Pudding

ThisCaramel Apple Bread Pudding is warm, comforting, and perfect for sharing as summer fades into fall.
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Bread Pudding
Servings: 6

Equipment

  • 8x8 baking dish
  • 1 medium bowl
  • 1 whisk

Ingredients

  • 4 cups day-old bread, cubed anykind works, but I love a rustic sourdough
  • 3 large apples, peeled, cored, diced NOT red delicious
  • 2 cups milk
  • 3 large eggs
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce see recipe below, or use store-bought
  • 1/8 tsp salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish.
  • Spread the cubed bread and diced apples evenly in the dish.
  • In a bowl, whisk together milk, eggs, sugar, cinnamon, melted butter, vanilla, and salt.
  • Pour the mixture over the bread and apples, pressing gently so everything absorbs the custard.
  • Drizzle caramel sauce over the top.
  • Bake for 35–40 minutes, until golden and set.
  • Serve warm, maybe with a scoop of vanilla ice cream for good measure!

Notes

Have an electric pressure cooker?  Make your own one ingredient caramel sauce. 

Easy Button 1-Ingredient Caramel Sauce:

Making caramel sauce using sweetened condensed milk in a pressure cooker is a simple and delicious method. Here's how you can do it:
  1. Prepare the Can: Remove the label from a can of sweetened condensed milk. Make sure the can is not dented or damaged.
  2. Place in Pressure Cooker: Place the can on its side in the pressure cooker. Add enough water to cover the can completely, ensuring there is at least an inch of water above the can.
  3. Seal and Cook: Seal the pressure cooker and set it to high pressure. Cook the can for about 40 minutes. If you prefer a darker, thicker caramel, you can cook it for up to 60 minutes.
  4. Release Pressure and Cool: After the cooking time is up, carefully release the pressure according to your pressure cooker's instructions. Allow the can to cool completely before opening it. This is very important to avoid any risk of burns or injury.
  5. Open and Enjoy: Once the can is completely cool, open it, and you'll have a rich, creamy caramel sauce ready to use!

Art of Cookery’s Upcoming Classes & Costs

Ready to sharpen your culinary skills or just have a deliciously good time? Here’s what’s coming up at Art of Cookery:

Class

Date

Time

Cost

Sweet Pickled Beets

09/24/2025

1:00 PM

$40

Sushi Sensation

09/22/2025

5:00 PM

$40

Tamale Making

09/29/2025

1:00 PM

$50

Veggie Burger

10/01/2025

2:00 PM

$30

Pumpkin Pie Perfection

10/14/2025

1:00 PM

$40              

Winner Winner Chicken Dinner

10/17/2025

5:00 PM

$39

Yaki Udon

10/19/2025

1:00 PM

$39

All classes are hands-on, fun, and designed for cooks of every level. You’ll leave with new skills, recipes, and maybe a few new friends!  Want a different topic?  Reach out and make a request.  Go to our website and scroll down to find our calendar of classes to see more of the upcoming schedule.

Join Us in the Kitchen!

If you’re inspired by the harvest and eager to learn, come join us at Art of Cookery in Whitehall. Our kitchen is always filled with laughter, learning, and lots of delicious food. I can’t wait to cook with you!

To sign up for classes, visit our website at https://artcookery.com or send an email to ICan@artcookery.com or text to 231.740.4065.  Let’s toast to the end of summer and the start of a mouthwatering autumn. Happy cooking!

September is upon us!

September at Art of Cookery: Classes, Comfort Food, and Michigan’s Harvest Magic

As the air turns crisp and the leaves begin their slow golden tumble, September invites us to gather, learn, and savor. At Art of Cookery, we’re embracing the season with hands-on classes, comforting Grab n Go meals, and a spotlight on Michigan’s glorious late-summer produce.

Upcoming Classes

Our Country Scones class is fully booked—thank you to everyone who signed up! But there’s still room at the table for these flavorful experiences:

September 3 @ 5pm – Pakoras & Chutney
Pakoras are crispy vegetable fritters made with chickpea flour and warming spices—think zucchini, onion, and potato (or whatever is at hand or in season) transformed into golden bites. We’ll pair them with two chutneys: one herbaceous and tangy, the other cool and creamy. It’s a joyful dive into Indian street food that’s as fun to make as it is to eat.

September 6 – Savannah Red Rice & Crab Cakes
Southern soul meets coastal elegance in this hearty, flavor-packed class.

September 8 – Soft Cheeses
We’ll stretch fresh mozzarella and craft a fermented companion—either sour cream or crème fraîche. Creamy, dreamy, and surprisingly doable.

September 10 – Sourdough from Start(er) to Finish
Our most popular class! Learn the full journey of sourdough, from bubbly starter to crusty loaf.

I’m also considering a Chicken Pâté class—would you be interested? Let me know in a reply to ICan@artcookery.com! or a comment to this post.  I make a delicious pâté .

To see the full schedule, visit Art of Cookery’s calendar page and scroll down.

Grab n Go Magic Fridge: This Week’s Offerings

Whether you’re in a hurry or just craving something delicious, our Grab n Go fridge will be stocked with comforting, creative meals next week:

  • Mediterranean Tuna & Bean Lettuce Wraps
    No reheating required—just fresh, protein-packed goodness with tuna, cannellini beans, herbs, and lemon tucked into crisp lettuce. Naturally gluten-free and perfect for lunch on the go.

  • Chicken Katsu with Furikake Rice & Ginger Cabbage Slaw
    A fusion of Hawaiian comfort and Japanese crunch. Crispy chicken cutlet, seasoned rice, and a zingy slaw that brings it all together.

  • Chicken Ramen with Soft Eggs
    Soul-warming broth, tender noodles, savory chicken, and jammy eggs. Slurp-worthy satisfaction in every bite.

  • Beef Tips over Noodles
    Rich, slow-simmered beef in a savory sauce over tender egg noodles. Pure comfort food.

Michigan Produce Spotlight: Apples, Plums, and Sweet Corn

September in Michigan is a magical overlap of late-summer sweetness and early-fall richness. Tomatoes are still sun-warmed, corn is at its peak, and apples begin to make their crisp entrance. Plums, pumpkins, and sweet potatoes are just around the corner.

Did you know that putting 2 sweet corn in the microwave for 8 minutes perfectly steams them?  Just microwave without husking, let rest until you can handle, cut the base off at it’s largest girth, grasp the cob at the top and work the cob out.  It comes out corn silk free and perfectly steamed.

Here’s a simple, seasonal recipe to celebrate the moment:

Sweet Corn & Apple Slaw with Cider Vinaigrette

Ingredients:

  • 2 ears fresh Michigan sweet corn, kernels cut off
  • 1 crisp Michigan apple (Honeycrisp or Gala), julienned
  • 1 cup shredded cabbage
  • 2 tbsp chopped fresh parsley
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tsp honey
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine corn, apple, cabbage, and parsley.
  2. In a small jar, shake together vinegar, olive oil, honey, salt, and pepper.
  3. Pour dressing over slaw and toss gently.
  4. Let sit for 10 minutes to meld flavors. Serve chilled or at room temp.
  5. Taste and adjust seasonings to you desire.

This slaw is perfect alongside grilled meats, tucked into wraps, or as a bright counterpoint to rich dishes like crab cakes or katsu.

Whether you’re joining a class, grabbing a meal, or just stopping by to chat, we’re here to feed your curiosity and your appetite. Let’s make this September delicious, local, and joyfully hands-on.

An image of a zucchini wearing sunglasses and a moustach with a sign that says "You've been zucchini'd!"

Zucchini Shenanigans

🥒 Zucchini Shenanigans & Other Delicious Reasons to Celebrate This Week

At Art of Cookery, we believe food should be fun, flavorful, and sometimes just a little mischievous. This week, we’re embracing the spirit of Sneak Some Zucchini Onto Your Neighbor’s Porch Day (August 8) with a playful challenge:
Leave a zucchini surprise for someone you love—or someone who needs a little veggie joy. Bonus points if it’s shaped like a duck, stuffed with cheese, or wearing sunglasses. 🕶️ (we want pics, use hashtag: #AoCporchzucchini)

And if you’re wondering what to do with all that zucchini, we’ve got ideas galore. From savory muffins to fritters to sweet bread, to chilled zucchini soup, we’re here to help you turn your porch bounty into culinary brilliance. Just reach out and ask for suggestions.

📅 This Week’s Food Holidays to Savor

Why stop at zucchini? Here are some other tasty reasons to celebrate:

  • Aug 4: National Chocolate Chip Cookie Day 🍪 – Bake a batch for a summer picnic.
  • Aug 5: National Couscous Day 🍚 – Perfect timing for our Pork & Sweet Potato Tagine with Couscous landing in the Grab n Go fridge this week!
  • Aug 6: National Root Beer Float Day 🍨 – What a perfect time for a float-inspired treat.
  • Aug 7: Raspberries N’ Cream Day 🍓 – Think parfaits, vinaigrettes, and berry bliss.
  • Aug 8: Frozen Custard Day & Mochi Day 🍦🍡 – Global flavors meet creamy comfort.
  • Aug 9: Rice Pudding Day 🍚 – Will it appear in the fridge? Anyone interested?…

🧊 What’s Landing in the Grab n Go Magic Fridge

This week’s lineup is a delicious mix of comfort and global flair:

  • 🥘 Pork & Sweet Potato Tagine with Couscous – Moroccan-inspired cuisine cooked in a tagine in a ready-to-reheat dish. $10
  • 🍅 Tomato Bisque with Grilled Cheese Croutons – Classic comfort with a crunchy twist. $8
  • 🍝 Two 8×8 Lasagna Pans – Perfect for sharing… or not. $22
  • 🍗 Bruschetta Chicken with Angel Hair Pasta – Bright, zesty, and satisfying. $9
  • 🎁 And maybe a surprise or two… (Hint: it might involve zucchini mischief.)

🍳 Upcoming Classes to Feed Your Curiosity

Whether you’re a pasta lover, a pickle fanatic, or a pastry dreamer, we’ve got something for you:

Date Class
Aug 6 @ 1pm 🥟 Ravioli Making
Aug 11 @ 5pm 🍝 Spaghetti & Marinara
Aug 13 @ 1pm 🧆 Pakoras & Chutney
Aug 14 @ 12pm 🍰 Pâte à Choux
Aug 17 @ 1pm 🥒 Pickle Party (Water Bath Canning!)
Aug 20 @ 5pm 🥟 Pierogi Paradise
Aug 28 @ 1pm 🥚 Quiche Class
Aug 31 @ 1pm 🍪 Scones

Come learn, laugh, and leave with something delicious. Classes are hands-on, joy-filled, and perfect for all skill levels. Click the link: Art of Cookery Cooking School – Home and scroll down to find the calendar of classes and register for your choices.

💌 Call to Action

So grab a zucchini, mark your calendar, and swing by the Grab n Go fridge for a week full of flavor and fun.
Want to pre-order food or reserve a class spot (but not register online)? Text 231-740-4065, FB message us AoC on Facebook, or email us ICan@artcookery.com—your taste buds will thank you.

And remember: if you find a zucchini on your porch this week… you’ve been officially welcomed into the Shenanigans Club. 🎉P.S. We want to see your zucchini shenanigans photos!

A bowl of delicious looking macaroni and cheese.

Ode to the Golden Goo: Macaroni and Cheese Day

July 14th is National Macaroni and Cheese Day, and frankly, it deserves fireworks. This dish is the culinary equivalent of a warm hug from your grandma—if she were made of noodles and cheese. Whether you like it baked, stovetop, or straight from the box (no judgment), mac & cheese is the comfort food icon we all need.

A Noodle-y Bit of History

  • Thomas Jefferson brought macaroni and Parmesan back from Europe and served it at state dinners. Founding Father of flavor?
  • The earliest mac & cheese dates back to medieval Englad, where it was called “makerouns.”
  • In 1937, Kraft introduced boxed mac & cheese during the Great Depression. Affordable, shelf-stable, and still going strong.
  • Canadians love it so much they practically have it on their flag. Okay, not really—but they do buy more Kraft Dinner per capita than any other country.
  • And yes, Crayola named a crayon “Macaroni and Cheese” in 1993. Because even coloring should be deliciou

Grab n Go Mac & Cheese - Starting Monday, July 14

Starting Monday, July 14, you can grab a 16 oz container of Art of Cookery’s mac & cheese from the Grab n Go Magic Fridge for just $8.50. It’s creamy, dreamy, and ready to reheat. Want to reserve yours? Text 231-740-4065, order online or email ICan@artcookery.com to order ahead.

Toppings to Elevate your Mac

Feeling adventurous? Try these unexpected add-ons:

  • Crushed BBQ potato chips for smoky crunch
  • Pickled jalapeños for a tangy kick
  • Roasted corn and cotija for a street corn vibe
  • Kimchi for a fermented funk
  • Bacon jam (because bacon. And jam.)
  • Toasted breadcrumbs mixed with lemon zest and thyme
  • Of course, pulled pork and BBQ sauce are on this list

Upcoming Cooking classes at Art of Cookery

Want to level up your kitchen game? Check out these upcoming classes:

  • Mother Sauce – Espagnole: July 16 @ 5 pm
  • Mother Sauce – Hollandaise: July 20 @ 1 pm
  • Mother Sauce – Tomato: July 23 @ 5 pm
  • Mother Sauce – Velouté: July 26 @ 1 pm
  • Pad Thai: July 29 @ 5 pm
  • Pakoras & Chutney: July 29 @ 1 pm

👀 Curious about Pakoras and Chutney? These are crispy Indian fritters made from spiced chickpea batter and veggies, fried to golden perfection. They’re served with a bold, tangy chutney made from mint, garlic, and tamarind. Think of them as the love child of onion rings and flavor fireworks

A block of melty, creamy cheese.
Print Recipe

Melty Cheese

This creamy velvety cheese is simple to make and replaces any store-bought block of cheese, such as Velveeta. It makes great Mac and cheese, just add some with butter and a splash of milk to hot noodles. Easy, peasy.
Prep Time15 minutes
Course: Comfort Food
Cuisine: American
Keyword: Cheese
Servings: 1 pound

Equipment

  • 1 small loaf pan 7"x4"x2" lined with plastic wrap that is hanging over the edges
  • 1 food processor or blender
  • 1 saucepan or glass measure to heat the water on the stove or in microwave
  • 1 silicone/rubber spatula

Ingredients

  • 1 cup boiling water
  • 1/4 ounce unflavored gelatin (such as knox) 7 grams or 2.4 grams agar powder to make it a vegetarian option
  • 6 tbsp dry milk powder
  • 16 ounces shredded cheese See notes
  • 1 tbsp fresh herbs optional

Instructions

  • Have everything premeasured and at the ready. This goes fast.
  • Bring 1 cup of water to a full rolling boil.
  • Place gelatin and milk powder in the food processor or blender.
  • Pour boiling water over and pulse to blend.
  • Quickly add cheese (and herbs if using) and pulse to melt and combine.
  • Puree until smooth.
  • Quickly scrape into the prepared loaf pan using the spatula. Be sure to get it all!
  • Pat the top of the cheese smooth and cover with the plastic wrap that was hanging over the edges to fully cover and seal the cheese.
  • Refrigerate for several hours to set. Will store up to 1 month in the refrigerator.

Notes

You can make this with just cheddar, but I love a blend of cheeses. My favorite blend is mild cheddar, gruyere, and a young parmesan.  Monterey jack and colby are great choices also.
This is a great way to use up odds and ends of cheeses in your refrigerator.  Do be sure that you are choosing cheeses that melt, not feta, panner, halloumi, or highly aged parmesan/romano.
If you have a choice, use a blender on puree setting.  If you have the heated feature, use that also.

Note: While I sometimes make a quick mac n cheese with this for a hungry grandchild, it isn’t the way I make my retail macaroni and cheese.

A meal of salmon over hops sprouts and asparagus with hollandaise and capers.

Hops to It

 

Hop Into Spring: Cooking with Hops Shoots!Image of a young hops shoot just emerged from the ground.

Spring is here, and so are the hops shoots! These tender little gems are emerging from the soil, ready to make their debut on your plate. With only a three-week window to harvest and enjoy them, it’s time to seize the moment and get cooking. But first, let’s talk about these magical plants that bring joy to beer lovers and now, foodies alike.

Hops have long been celebrated for their role in brewing, adding bitterness and aroma to your favorite IPAs. But did you know they’re also a culinary treasure? The young sprouts of the plant, can be treated like asparagus in recipes. They’re earthy, slightly bitter, and packed with flavor. Think of them as asparagus’s quirky cousin—ready to shake things up in your kitchen.

Enter Blue Lake Hops

A charming hop farm and much more in Twin Lake, Michigan, run by Jim Schlichting. His business is all about growing high-quality hops for brewers, but now he’s branching out (pun intended) into selling hops shoots. And trust me, you don’t want to miss out on this unique ingredient.

To celebrate the arrival of the shoots this Spring, I’ve created three mouthwatering recipes that showcase their versatility:

You can find these recipes on my website, Art of Cookery, where I share my passion for culinary arts and teach cooking classes. And while you’re there, check out our Facebook page, Art of Cookery, for more updates and inspiration.

Of course, none of this would be possible without Blue Lake Hops. Their dedication to sustainable farming and fresh ingredients is truly inspiring. Visit their website, Blue Lake Hops, to learn more. You can also visit the farm directly at:

10400 Blue Lake Road
Twin Lake, MI

Give Jim a call at 231.855.3416, and don’t forget to follow their Facebook page, Hot Pot at Blue Lake Hops, for the latest news and events.

So, what are you waiting for? Hop on over to Blue Lake Hops, grab some shoots, and try out my recipes. Let’s make this spring a season to savor!