Introducing Cookstack Collective

Brand New Monthly Cooking Classes For Premium Substack Subscribers

You chefs love a livestream private cooking class.

I know this because you are always tuning in when I do one.

Well, have I got a treat for you.

I’ve gotten together with 11 other Substack food luminaries to teach monthly livestream cooking classes, starting with the delightful Rebecca Blackwell of Let’s Get Lost on July 17th from the galley of her sailboat to make 3 easy summer dishes: A colorful Hummus Platter, Sesame Tahini Chicken Salad, and Watermelon and Feta Salad with Mustard Vinaigrette.

Rebecca Blackwell and her delicious cookstack class menu for July 17th

Each class will be recorded and posted on a private link for later viewing.

If you’ve been considering upgrading to become a premium subscriber, now’s the time. You’ll access the cooking class deal of the century…premium subscription costs $5/month or $50 for the year.

Below the jump here is the link for Premium Subscribers to register for this month’s class, plus I’ll send it again in a chat.

Here is the schedule for the upcoming cooking classes to whet your appetite…

Friday, August 21, 2026, 12 pm Pacific/3 pm Eastern: Join Betty Williams for a fermentation primer and learn to make 2 kinds of Korean kimchi: quick-pickled Cucumber Kimchi and fermented Cabbage Kimchi.

Sunday, September 20, 2026, 2pm PT (5pm ET): Join your girl 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, 10 am PT/1 pm EST: 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, 4 pm EST/ 1 pm PST: Join 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 Sun-dried Tomatoes, Cranberry Jalapeño Salsa, and Roasted Shrimp

Sunday, January 24, 2027, 3 pm Central, 4 pm Eastern Rachel Ciordas - Focaccia Pizza, Ice Water Salad, and a Champagne Cocktail- all GF

Tuesday, February 27, 2027, noon EST: Emma Frisch, Classic Italian Bolognese Pasta with a Frisch Twist - batch-cooking for families, tips for picky eaters, and dietary restrictions

Tuesday, March 16, 2027, 4 PM Pacific / 7 PM 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 receive a bonus recipe for a delicious custard sauce to serve with the tart, too.

Sunday, April 18, 2027, 9 am PST /1 pm EST/7 pm Italy 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, 12 pm PT / 3 PM 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, 1 pm EST: Sheryl O’Connell - Summer themed - likely legume-based and portable salads - TBD.

Holy carp, that’s quite the line up.

I will be joining each and every one of these classes, so roll through and hang out. We might learn some things…