November 2020 Classes


Smoky Beef & Bacon Chili

November 5, 2020 • 5:00pm • Live Class

This is one of Sunset magazine's 50 top all-time favorite recipes. And, I must say it's also been one of my top chili recipes for many years. It's easy and quick to make. My favorite topping is corn chips and sour cream. You might want to make a double batch as it freezes well and nice to have in reserve. This is also a good dish to take to a family member or friend who isn't feeling well.

Basque-Style Stuffed Bell Peppers with Potatoes

November 12, 2020 • 5:00pm • Live Class

An old family recipe that always brings back wonderful memories of my mama cooking it for our family and friends. Everyone always asked for Stuffed Bell Peppers. It's a winner. I'll show you how you can add a few extra ingredients to the pan and turn this stuffing into a traditional Basque turkey stuffing for Thanksgiving. It's delicious!

Four Holiday Appetizers in One Class

Available November 19, 2020 • Recorded Class

Just in time for the holidays I'm presenting 4 of my favorite appetizers. I always get asked for appetizer recipes that are quick and tasty. So here they are. And, your solution to the problem of getting invited to a dinner and asked to bring an appetizer. Now you will have some new choices: Sweet Potato Crostini, Potato Tartlets, Spicy Tuna Tartar with Ginger Crème Fraiche and Betty Chicca's Sausage Crostini. Take your pick or make them all. They are all tasty and easy to make.

Jacques Pepin’s Beef Stew in Red Wine Sauce

Available November 26, 2020 • Recorded Class

You'll want to kick back and make this dish on a weekend when you have time to enjoy the process of making a hearty stew that makes your home smell as delicious as it tastes. Serve this dish with either Pappardelle pasta, mashed potatoes or rice along with a green salad and a loaf of rustic bread. A perfect dish to bring on cold weather.

Gratin of Yams & Chipotle Cream


December 2020 Classes


Salmon Puttanesca

December 3, 2020 • 5:00pm • Live Class

This classic puttanesca recipe is brightly colored, flavorful, and an easy dish for any night of the week. Place the salmon on top of a square of homemade polenta or mashed potatoes, and add your favorite green vegetable for a meal you will make again and again. Really, it's that good!

Steak au Poivre with Cognac Pan Sauce

December 10, 2020 • 5:00pm • Live Class 

I feel like I'm in Paris whenever I make this steak. It's my favorite steak recipe and I'm sure it will become your favorite too. You can use any cut of steak, but remember it's best made in a cast iron pan, either on your stovetop or the BBQ.  Think about using the pan sauce on chicken or's delicious.

Braised Pork Ragu with Pappardelle

Available December 17, 2020 • Recorded Class

One of the best ragus I've ever made! The pork is seasoned with smoked salt and braised for 3 hours in wine, vegetables, an apple and honey. The results are remarkable. Serve this over Pappardelle, the wide, egg pasta. That's Sunday Dinner!

Apricot & Almond Panettone Bread Pudding

Available December 21, 2020 • Recorded Class (this is a Monday class rather than Thursday)

Bread pudding is the classic dessert for Christmas or any special meal during the year. My favorite is to make bread pudding using Panettone, the Italian Christmas sweet bread, originally from Milan, Italy. The yeast bread is filled with raisins and candied fruits. Add to that dried apricots and almond paste and you have a fabulous dessert that's easy and quick to prepare.

Quinoa Salad with Fennel & Roasted Shallots


January 2021 Classes


Roasted Vegetables & Pesto Lasagne

January 7, 2021 • 5:00pm • Live Class

This is the lasagna I'm always asked to make for dinner or a party because it's just delicious! Once all the mise en place is completed the dish goes together quickly, and all you need to do is make a hearty green salad to complete your meal. With this recipe, you will learn cooking techniques that will be repeated in future recipes.

Wild Mushroom Ragout over Creamy Polenta

January 14, 2021 • 5:00pm • Live Class 

If you can, choose wild mushrooms for this recipe. Their earthy, woodsy flavor brings a new level to this dish. Or, you can combine them with crimini mushrooms. The ragout is also delicious over pasta. If you do make the creamy polenta and you have a bit left over, spread it out on a sheet pan to cool in the fridge and the next day cut it into squares and fry it in butter. That's what my Nonna and Mama always did for my brother, Gary, and me. It's a delicious treat!

Biba's Minestrone with Pesto

Available January 21, 2021 • Recorded Class

When you are chilled to the bone, this is the soup you want bubbling away on your cooktop. Minestrone means "big soup" in Italian and is the generic name for vegetable soup that can be a meal unto itself with a glass of wine. No matter what time of year you make this soup keep the vegetables seasonal and of your choice. Always top your bowl of minestrone with olive oil and Parmigiano.  With this recipe you will learn about the Italian soffrito and how to use it in other dishes. If you have 20 favorite soup recipes, I think this one will go to the top of your list.

Italian Sausage & Peppers

Available January 28, 2021 • Recorded Class 

The perfect Italian-American recipe to serve on a Sunday watching sports or doing any other activity of your choice. (Actually, I think this is a perfect recipe to serve anytime.) Serve this delicious dish on big toasted, rustic Italian rolls or ciabatta, over mashed potatoes, pasta or polenta. Feel free to use either sweet, mild or hot Italian sausage or a combination of all three for your dish. And, take your time when sautéing, the results will be worth it.

Leek & Roquefort Cheese Tartlets


February 2021 Classes


Mardi Gras Jambalaya

February 4, 2021 • 5:00pm • Live Class

Jambalaya is Louisiana's favorite one-pot dish of pure comfort food. We are just in time to celebrate the Mardi Gras season in the comfort of your home. So get out your purple, green and gold beads along with your parasol and whip up this delicious Creole dish with me. And, maybe you can have a parade around your kitchen. Mardi Gras is French for Fat Tuesday, which begins on January 6, 2021, and ends on Fat Tuesday, February 16th, before the Lenten season begins. If you were wondering, here's the meaning of the beads: green beads represent faith; gold signifies power; and, purple symbolizes justice.

Laissez les bon temps rouler! Let the good times roll!

Beef Steaks with Madeira-Dijon Sauce, Sauteed Broccoli Rabi with Garlic & Chili Flakes & Classic Cherries Jubilee

February 11, 2021 • 5:00pm • Live Class 

This class will provide you with recipes for a lovely dinner (maybe for Valentine's Day); and, for me, a happy birthday dinner tonight for my twins, Kevin and Michael. Happy Birthday to you both!

Three classic dishes for you and all in one class. I suggest you begin looking for one pound of frozen sweet cherries. Decide on your favorite cut of steak, and look for broccoli rabe in your grocery store. It's delicious and easy to cook if you haven't tried it yet. Include this month's Bonus Recipe, Creamy Potato Gratin with Smoked Mozzarella, along with this steak dinner. 

Sole with Oregano & Tomatoes on Onion & Potato Rafts

Available February 18, 2021 • Recorded Class

Here's a tasty fish dinner, with big flavors and interesting texture that makes a beautiful presentation on the plate. This recipe comes together and bakes on a sheet pan beginning with building the onion and potato rafts for each piece of sole. 

Pork Loin with a Walnut & Herbed Farmer's Cheese Stuffing & Pear-Parsnip Puree

Available February 25, 2021 • Recorded Class 

Pork loin roasts are one of my favorite things to cook. And, stuffing a pork loin not only makes it special but also keeps the roast moist while it's cooking. The stuffing is simple to put together and very tasty. I like roasting the parsnips for the puree as it really concentrates their unique sweet flavor. The roasted pears add a sweet, nutty taste that complements the parsnips. It's a favorite in my kitchen.

Creamy Potato Gratin with Smoked Mozzarella