Cooking Class Recipes Season 2

Select Recipes from the Series

A simple, unfussy, updated Mediterranean way of preparing and eating food that changes with the seasons and celebrates the fruits of the field, the orchard, the pasture, the river, and the sea, paired with your favorite wines. That's how Joanne Weir describes "wine country cooking", and it is the inspiration for her recipes which are featured in the second season of Joanne Weir's Cooking Class. Joanne encourages her students and viewers to use the best ingredients available - from the local farmers market, fishmonger, butcher, and to cook seasonally, and to have fun and experiment in the kitchen. All of the recipes from the second season of 'Joanne Weir's Cooking Class' are available (plus 100 more recipes, color photos, and wine pairings) in Wine Country Cooking. Enjoy these select recipes from the new series.

Orange, Avocado, and Green Picholine Salad

Fettuccine with Tomatoes, Basil, and Crisp Bread Crumbs

Lasagne with Wild Mushrooms, Leeks, and Gorgonzola

Asparagus Soup with Lemon Crème Fraîche

Panna Cotta with Stewed Grapes

White Bean Salad with Peppers, Goat Cheese, and Mint

Fried Oyster "Caesar" Salad

Watercress and Beet Salad with Gorgonzola and Walnuts

Crispy Cracker Bread

Farmer's Market Risotto with Zucchini and their Blossoms

Crisp Salmon with Green Herb and Caper Sauce

Golden Veal with Arugula and Tomato Salad

Joanne Weir's Cooking Class Second Season


Joanne Weir's Wine Country Cooking
"Comfortable yet alluring recipes that do not demand hours of work."
New York Times
Joanne Weir's Cooking Class
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