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Upcoming classes listed below

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Reviews

Batya Gilbert-Koplow

Class: 

Preserved Lemons

I love Deb's classes. She is so organized and thorough. I have learned so many basic cooking steps from prepping food to using interesting spices. I always have fun in her classes. The more I take the better prepared I am. Using Preserved lemons that we made a month earlier was the most interesting type of cooking I have ever done. They are so easy to make and using them makes such a difference in the taste of many dishes. I can’t say enough about how wonderful Deb’s classes and herb mixes are. I make many of my own herb mixes and rubs, but some of Deb’s just can’t be duplicated and the freshness makes all the difference. I just made a second batch of preserved lemons and will make the leftovers into Preserved Lemon paste!

lesley loon

Class: 

Cooking with Preserved Lemons

I loved this class - unfortunately I missed the class on how to make preserved lemons but Deb was kind enough to share the recipe with those that missed the class. The preserved lemon chicken was delicious - the preserved lemons gave it a unique delicious flavor. Deb's classes are excellent - she is an excellent teacher and her classes are well organized and easy to follow. I have attended a few other zoom cooking classes during this pandemic and they are chaotic! Deb and her camera man know how to do it!

Shari

Class: 

Cooking With Preserved Lemons

This was one of my favorite "Spice It Up With Deb" classes, and I have taken MANY! The preserved lemons added a wonderful flavor to the recipes, especially to the crostini and the chicken. I especially loved using the tagine I purchased in Morocco for the chicken. I will add the recipes from this class to my repertoire. Excited for future classes with Deb!

Liz W.

Class: 

Cooking with Preserved Lemons

I love Debbie's cooking classes. I participated in the November class on how to prepare preserved lemons and was looking forward to this class on how to use them. This was a lot of fun and so informative. The recipes were great and I loved learning how to incorporate the preserved lemons into so many dishes. This will be a staple in my pantry going forward. I have really enjoyed classes taken with Debbie which have introduced me to new flavor profiles which are incredible. I love the Spice+Leaf spice mixtures which have encourage me to expand my cooking and broaden my horizons. I am looking forward to the upcoming Sababa class series.

Sonia

Class: 

Preserved lemons, Part II

Yesterday’s class with Spice It Up with Deb: A Live Cooking Experience was unbelievable- unbelievably delicious. Back in November we learned how to preserve lemons. Yesterday we cooked with our lemons making Preserved Lemon Crostini with Avocado (and white balsamic from SPICE and LEAF - so sweet!), Preserved Lemon Chicken Thighs with SPICE and LEAF Moroccan Ras El Hanout Blend, Toasted Potatoes and a Green Salad with Preserved Lemon Vinaigrette. Debby - you outdid yourself. I particularly loved the chicken and will definately make it again. These classes are so fun and they make cooking easy. I always learn something new and end up with a fabulous meal.

Kira Finkenberg

Class: 

Easy Moroccan Cooking

Such a fun class! The recipe was easy to follow along with and something I can make on my own in the future. Food was fantastic!!!

Annette Tatrault

Class: 

Easy Moroccan

I have had a Tagine for about 5 yrs but don’t often use it because I am on a plant based diet now. I didn’t know you could use it on a stove top until I took this class. I have not taken any cooking class in home economics in grade school. Debbie made it so fun and interesting! I have my Tagine out on the stove now and have been using it for all kinds of things like Brussel sprouts with slivered almonds and the Roasted Veg spice blend with Galili Olive oil, yum!!!Thanks Debbie for the wonderful lesion and recipes!

Carole

Class: 

Pomegranate & Mint Salmon Dinner

The food was so easy and delicious, I made the whole meal (with salad and rice) for my family a second time!

Janis Berkman

Class: 

Pomegranate & Mint Salmon Dinner

Debbie is a wonderful teacher who obviously loves what she does. It was easy to follow all her instructions and I was thrilled that everything I made turned out so well. I ordered Ras El Hanout from Spice + Leaf in advance because it was one of the ingredients for the salad, and it arrived in plenty of time. It's a versatile spice that I'll use in the future to perk up a variety of dishes.

Janis Berkman

Class: 

Pomegranate & Mint Salmon dinner

Debbie is a wonderful teacher who obviously loves what she does. It was easy to follow all her instructions and I was thrilled that everything I made turned out so well. I ordered Ras El Hanout from Spice + Leaf in advance because it was one of the ingredients for the salad, and it arrived in plenty of time. It's a versatile spice that I'll use in the future to perk up a variety of dishes.

Lisa Ruderman

Class: 

Pomegranate Mint Salmon, Basmati Rice, and Apple green salad

I absolutely loved this class! All three dishes were superb! Debbie lead us through the class at a good pace, and I was proud to say that I was able to keep up!
She answered everyone’s question in a kind and patient manner.
I can’t wait to take her next class!

Dana L.

Class: 

Nonprofit cooking class

This class was wonderful. Our guests loved the menu and how easy it was for them to both participate and make a delicious dinner. Debbie is fantastic to work with - she crafts a delicious menu, sends all of the recipes and ingredients in a well-organized documents in advance, and keeps guests engaged. This is an excellent class as part of a fundraising event, thank you opportunity for donors or for other groups of around 100 people. Compared to other classes, this one is far better than any others I have researched/participated in.

Get a sneak peek of Spice It Up with Deb as she prepares a Cauliflower Hummus!

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