Chef Chris LaMagna boils his muscles at Babylon Mercantile for...

Chef Chris LaMagna boils his muscles at Babylon Mercantile for a cooking class on Thursday, November 10, 2022 in Babylon. Credit: Dawn McCormick

The holidays are approaching fast. Right on time, cooking classes to help make seasonal gatherings more festive and delicious are being offered around Long Island. 

Upcoming in-person tutorials show step-by-steps for making a deluxe seafood soup that’s a warm hug in a bowl, crispy biscotti decked out in red and green (cue the cranberries and pistachios) and other edible delights. 

Cooking classes are gifts that keep on giving. You expand your culinary skills and then get to share your new know-how with your nearest-and-dearests. Space is limited in these popular classes, so sign up in advance. 

Babylon Mercantile: Bouillabaisse

Cooking class participants strain their Bouillabaisse at Babylon Mercantile for...

Cooking class participants strain their Bouillabaisse at Babylon Mercantile for a cooking class on Thursday, November 10, 2022 in Babylon. Credit: Dawn McCormick

What’s cooking: This rich spicy soup features a variety of fish — monkfish, scallops, clams and mussels. “It’s a celebration of seafood,” says owner Donna Sesto.

What you’ll learn: Make broth from scratch, prepare four different fish, assemble and season the dish. Plus: make saffron aioli to spread on a toasted baguette.

Tasty tip: Gently poach each fish separately based on its own timing for maximum taste and texture. Orange and lemon zest brightens everything up.

INFO: Dec. 2, 11 a.m. to 2 p.m., Babylon Mercantile, 45 E. Main St., Babylon; babylonmercantile.com, 631-818-1100, $95 per person.

Flour Shoppe Cafe: Pies

Learn to make your own pie this holiday season during...

Learn to make your own pie this holiday season during a cooking class at The Flour Shoppe Cafe in Rockville Centre.  Credit: Elisha Albrecht

What’s cooking: Instead of one large pie, you’ll make several small pies with three fruity fillings that get topped with pastry of a crumble (your choice). 

What you’ll learn: Make dough and crumble from scratch and prepare fillings — cinnamon apple, poached peach and mixed berries. While the pies bake, students dine together on a meal made by a cafe chef. 

Tasty tip: Pay close attention to butter temperature and how you mix dough to create a tender and flaky crust. “You can change something small and make a big difference,” says co-owner Madison Kaer.

INFO: Dec. 9, 7 to 10 p.m., Flour Shoppe Cafe, 486 Sunrise Highway, Rockville Centre, flourshoppecafe.com, 516-536-2253, $60 per person. (For fans of the Feast of the Seven Fishes, the cafe presents a tasting event on Dec. 16.)

The Cooking Lab: Biscotti

What’s cooking: These cookies are baked twice — first as a loaf, and again after being sliced into biscuits. “Two bakes gives them crunch,” says co-owner Michelle Capobianco. “They’re perfect for dunking in coffee, tea and hot chocolate.”

What you’ll learn: Prepare and bake orange-scented biscotti studded with cranberries and pistachios as well as hazelnut chocolate chip biscotti. The second bake for the chocolate biscotti will be done at home. You’ll leave with directions and goodies baked in class.

Tasty tip: Let a loaf cool after the first bake before you slice so biscotti don’t fall apart.

INFO: Dec. 10, 10 a.m. to 12 p.m., The Cooking Lab, 160 Main Street, Port Washington; thecookinglabpw.com, 516-570-0050, $100 per person.

Ben’s Kosher Deli: Latkes

What’s cooking: The resident chef demonstrates the art of making latkes. For kids ages 4 to 10.

What you’ll learn: Turn shredded potatoes and a few simple ingredients into latkes. Kids watch as the chef fries them in oil until they’re golden brown and crispy and take six mini latkes home.

Tasty tip: Use an ice cream scoop so your latkes turn out the same size, says digital content creator Jaime Passy, who oversees special events. 

INFO: Dec. 11, 10:30 a.m. to 11:30 a.m., Ben’s Kosher Deli, 140 Wheatley Plaza, Greenvale, bensdeli.net, 516-621-3340, $18 per person. 

The Cook’s Studio: Soup dumplings

What’s cooking: “The broth is inside with the filling so it’s a little surprise,” says owner Victor McNulty. “It’s one of our most popular classes.” 

What you’ll learn: Make the dough, the pork-vegetable filling and learn how to steam. Discuss how the premade gel-like aspic that’s tucked inside with fillings liquefies when dumplings are steamed and becomes the interior soupy broth. 

Tasty tip: Go easy when you fill the dumplings, or they may burst while in the steamer, cautions McNulty.

INFO: Dec. 17, 7:30 p.m. to 9:30 p.m., The Cook’s Studio, 10 Wall St., Huntington; thecooksstudio.com, 631-896-1315, $85 per person.

Newsday LogoSUBSCRIBEUnlimited Digital AccessOnly 25¢for 5 months
ACT NOWSALE ENDS SOON | CANCEL ANYTIME