Chef Bob Colosimo, of Eleven Eleven Mississippi, takes this hands-on class on a journey of the crisp and delicate fritters from different regions of Italy. Learn to make Calabrian crispelle - potato fritters, Sicilian penelle - chickpea fritters, Emilia-Romagna gnocco fritto - pillow-shaped fritters draped with prosciutto, Tuscan frittelle di riso - rice fritters, plus Venetian fritole alla Venezianna dessert fritters.

Give a warm welcome to New York Times bestselling chef and registered dietitian Alex Caspero, as she transforms tofu into five brilliant vegetarian dishes. Enjoy Japanese cold silken tofu salad with sesame-soy-mirin sauce garnished with scallions and sesame seeds, miso soup with plant-based dashi and silken tofu and wakame seaweed, crispy tofu street tacos in mini flour tortillas with lime crema and cilantro, chili crisp tofu bowls with cucumber salad and rice, plus chocolate tofu mousse cups with whipped cream.

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy crab cakes with rémoulade and pickled red onion, shrimp roll on brioche with creamy green curry dressing, Creole-spiced scallops with Old Bay gravy, plus Key lime pie with whipped cream. #weekday