Fall Braises with April Dodd

Milk Street's Livestream Classes

Trips to Colima, Mexico, and Campania, Italy, prove that the familiar and foundational technique of braising is still full of surprises for

Get Ready for the Holidays

Gear up for the holidays with our must-have Milk Street classes and workshops! From festive feasts to cozy baking sessions, we’ll help you create memorable moments in the kitchen this season.

NOTE: iphone and ipad users,<a href="https://www.eventbrite.com/checkout-external?eid=997948600127" title="https://www.eventbrite.com/checkout-external?eid=997948600127" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class.What’s on the Menu:<ul><li>Slow-Cooked Short Rib Ragù with Pasta</li><li>Colima-Style Shredded Braised Pork</li></ul> We travel with the hopes of learning dishes that rewire how we think about flavor and technique. On recent trips to Mexico and Italy, we learned two approaches to braising that did just that—join Milk Street’s April Dodd to learn the stories and techniques behind both. In the Mexican state of Colima, Paola Briseño-González taught us to make tatemado, a shredded pork dish that uses a surprising ingredient—and a lot of it —to balance the earthiness of spices and richness of slow-cooked pork shoulder. The results are meltingly tender, savory but bright meat studded with crispy bits that is perfect tucked into a tortilla or served alongside rice, beans and shredded cabbage. And in Campania, Italy, chef Giuseppe Croce taught us his ragù cilentano, a unique dish not well known outside of the area. The tomato-centric sauce has a deliciously intense flavor and thick, lush consistency coaxed out of very simple, everyday ingredients. Surprisingly to us, Croce uses white wine, not red, in his ragù, which lends the final dish a lighter and slightly herbaceous background flavor. We’ll teach you what we learned so you can enjoy this little known Italian ragù right in your own kitchen. This class is generously sponsored by <a href="https://porterroad.com/MilkStreetFallBraise" title="https://porterroad.com/MilkStreetFallBraise" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Porter Road</a>. Porter Road produces pasture-raised, hormone-free and antibiotic-free chicken, beef, pork and more in Kentucky and Tennessee and deliver it all to your doorstep. April will be using their boneless beef short ribs and their pork butt in this class. Order your own from Porter Road here and use code MILKSTREET15 for 15% off your first order: <a href="https://porterroad.com/MilkStreetFallBraise" title="https://porterroad.com/MilkStreetFallBraise" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://porterroad.com/MilkStreetFallBraise</a> Want to give this class as a gift? You can purchase gift cards <a href="https://www.177milkstreet.com/school/gift-cards" title="https://www.177milkstreet.com/school/gift-cards" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Closed Captioning is available for all Milk Street virtual events.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, FoodCorps and other partners.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

Our {communityGuidelinesLink} describe the sort of content we prohibit on Eventbrite. If you suspect an event may be in violation, you can report it to us so we can investigate.

To report other categories of prohibited or illegal content, submit {link}

Fall Braises with April Dodd

More events from Milk Street's Livestream Classes

Discover more events from Milk Street's Livestream Classes, from Food & Drink to other experiences you might love.

Still looking for the right event?

Explore all online events to browse and filter by date, category, and more.

Fall Braises with April Dodd

More events from Milk Street's Livestream Classes

Discover more events from Milk Street's Livestream Classes, from Food & Drink to other experiences you might love.

You might also like...

Browse more events with different dates, prices, and formats to find your next great experience.

Still looking for the right event?

Explore all online events to browse and filter by date, category, and more.