To celebrate May as Asian American and Pacific Islander Heritage Month and June as Pride Month, Central Market is hosting a series of virtual cooking school classes featuring the stories and recipes of notable chefs and makers.
Here's who you'll be learning from in May, and what signature dishes they'll be preparing for you live:
David Chang is a restaurateur, author, podcaster and television personality. He is the founder of the Momofuku restaurant group.
Cook along with him on May 12 and make roasted mushroom salad and marinated hanger steak.
Ozlem Warren is a cookbook author and culinary instructor passionate about the cuisine of her homeland, Turkey. She has been teaching in Turkey, England, Jordan, and the USA for more than 10 years, and is the force behind Ozlem's Turkish Table.
On May 22, learn how to make karniyarik (stuffed eggplant with ground meat and vegetables), cacik (cucumber and yogurt dip with dried mint), and cevizli kuru kayisi tatlisi (dried baked apricots with walnuts).
Chef Kenji Lopez-Alt is the managing culinary director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light.
During this live online class on May 27, you'll learn how to make kung pao chicken plus cucumber and dill salad with yogurt and chili oil.
On June 9, make light, summery, vegetable-forward dishes with Joe Yonan, such as crispy ginger and garlic, ceci e pepe (a version of cacio e pepe without cheese), and no-bake chocolate oak cookies.
New York Times staff writer and cooking show host Eric Kim will show you how to cook cheesy corn and ranch pizza with black pepper-honey and gochujang chocolate lava cakes on June 17.
James Beard Award-winning cookbook author Virginia Willis has stuffed chicken breasts with chevre and spinach, tomato and walnut salad, and peaches and cream with almond cookies on the menu for June 23.