12 Cooking Classes for you...
I want to tell you about something I am so excited to be part of…
I want to tell you about something I am so excited to be part of…
Twelve food writers and recipe developers from across Substack, myself included, have come together to build something we think will be really awesome for our paid subscribers: a full year of live cooking classes, one per month, each hosted by a different person in this group of talented recipe creators
Cooking is more fun when you get to do it with other people, and that is exactly what the CookStack Collective is built around. Every month, paid subscribers will get a live Zoom class with a different host from the collective, plus recipes, class materials, cook-along inspiration, and full access to recordings of every single session. Twelve hosts. Twelve classes. A full year of learning, cooking, and connecting with a community that loves food.
If you are already a paid member of my “Sundays with Stephanie” newsletter, wonderful news: you are already in. Just scroll down for more info on the class schedule.
If you have been hanging around on the free side, friends, consider this your sign to level up. This series of cooking parties is just for the smaller group of paid subscribers… and I know you don’t want you to miss out!!
Upgrading to a paid subscription gets you everything you already know and love here: the recipes, the fun from Taste Buds with Stephanie, The Podcast and The Jason Show, plus this entire new layer of live, delicious, community-driven learning alongside eleven other food writers whose work I really admire and can’t wait to hang out with!
Class Schedule
Meet the CookStack Collective food writers and take a peek at our upcoming class schedule! (Dates, times, and recipes may be subject to change.)
Your first live cooking class link will be sent in the July 12 Sunday Subscriber email for paid Subscribers.
Friday, July 17, 2026, 7 pm EST: Join Rebecca Blackwell from the galley of her sailboat to make 3 easy summer dishes: A colorful hummus platter, sesame chicken salad, and watermelon and feta salad.
Friday, August 21, 2026, 12 pm Pacific/3 pm Eastern: Join Betty Williams for a fermentation primer and learn to make Korean cabbage kimchi.
Sunday, September 20, 2026:Join Anna Vocino to cook through some of the best recipes from her new cookbook, Eat Happy Cocktail Hour! Anna will show us how to make some low-carb party food including Low Carb GF Pigs In A Blanket, Caprese Martini, Dill Pickle Ranch Dip and Pom Pom Mocktails.
Thursday, October 15, 2026,10am PT/1pm ET: Join Nicki Sizemore to make two seasonal staples—a whipped ricotta dip and a grain-free pumpkin apple cake—alongside simple practices for cooking with more intention and joy.
Tuesday, November 10, 2026, 4pm EST/1pm PST:Join me (Kerry Faber) to make a cozy fall favorite, Cabbage-Wrapped Chicken Parm Meatballs.
Friday, December 4, 2026: 5pm Central/ 6pm Eastern: Stephanie Hansen 3 Holiday Recipes including my Baked Brie with Sundried Tomatoes, Cranberry Jalapeno Salsa, and Roasted Shrimp
Sunday, January 24, 2027, 3pm Central/ 4pm Eastern: Rachel Ciordas - Focaccia Pizza, Ice Water Salad, and a Champagne Cocktail—all GF.
Tuesday, February 27, 2027, 12pm EST: Emma Frisch, Classic Italian Bolognese Pasta with a Frisch Twist—batch-cooking for families, and tips for picky eaters and dietary restrictions.
Tuesday, March 16, 2027, 4PM Pacific/ 7PM Eastern: Just in time for St Patrick’s Day, join Kate McDermott and learn to make a Classic Irish Apple Tart in this virtual session live from her Pie Cottage kitchen. You will also receive a bonus recipe for a delicious custard sauce to serve with the tart.
Sunday, April 18, 2027, 10amPT/ 1pmET, 7pmItaly time CET: Join Lolly Martyn to meal prep like an Italian nonna: We’ll make the simply delicious family favorite pasta e ceci (chickpeas) and effortlessly whip up some veggie broth and sugo (red sauce) for your freezer or fridge at the same time!
Friday, May 7, 2027, 12pm PT / 3PM ET: Buying the Best Meat—join butcher and sustainable food advocate Steve Sabicer for a practical one-hour workshop on navigating today’s confusing meat landscape. Learn what meat labels actually mean, how to buy on a budget, and the questions you should ask your butcher, meat counter, or online vendor. You’ll also learn a few simple at-home butchery techniques to help stretch your dollars with minimal effort.
Thursday, June 3, 2027, 1pm EST: Sheryl O’Connell- Summer-themed, legume-based and portable salads.
Mark your calendars for our inaugural session!
July CookStack Collective class date and time: July 17, 2026, 7pm EST
Host: Rebecca Blackwell, who has become a friend and mentor, travels year-round in her RV and sailboat! She is my person for sure and will quickly become yours too!
Menu: Hummus platter, Sesame Tahini Chicken Salad, Watermelon and Feta Salad with Mustard Vinaigrette
📸 credit: Rebecca Blackwell
Rebecca Blackwell has spent nearly 30 years cooking and baking professionally and has published more than 1,600 recipes. She is the creator of the recipe websites Of Batter and Dough and A Little and A Lot, as well as the author of the Let’s Get Lost newsletter, which is read by subscribers in all 50 states and dozens of countries worldwide.
Rebecca and her husband are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. In her newsletter, she writes recipes and stories for curious people who believe experiences are more important than things and who want more adventure.
From Rebecca:
I am so honored to kick off the very first CookStack Collective class on July 17! This is going to be a fun one, my friends. I’ll be teaching live from the galley of our sailboat, where I’ll make three fresh, easy summer meals that are exactly the kind of food I want to eat in the middle of summer and especially when we are on the boat!
All three of these dishes are as perfect for picnics, beach days, lake days, and camping trips as they are for lazy afternoons in your own backyard.
This Colorful Hummus Platter is one of my favorite ways to make it look like you tried a heck of a lot harder than you actually did. It’s easy, unfussy, endlessly adaptable, and does not require you to turn on your stovetop or oven.
This Sesame Chicken Salad with Tahini Dressing is one of our favorite travel-day and lake-day meals. I usually pack it into mason jars and place them in a cooler for a high-protein lunch that’s ready when we are.
At first glance, this Watermelon and Feta Salad might look a little strange, but that’s only because you’ve yet to try it. This salad hits that perfect summer balance of sweet, salty, and creamy, and the honey-Dijon dressing is just sharp enough to make watermelon more interesting without detracting from its sweet, sun-drenched, thirst-quenching flavor.
Access to CookStack Collective classes is exclusively for paid subscribers. Along with the recipes, stories, and subscriber perks you already get here, you’ll also have access to these live classes, the class materials, and all 12 of the class recordings. If you’ve been thinking about upgrading, this is a deliciously good reason.
If you can’t attend on the exact date can you watch it another time?
Excited for this!