Follow the Journey!

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What Students are Saying

Good Morning Liz,

I wanted to thank you for your wonderful Christmas Tea class. Your home and table was so beautiful!!! I know my friend Judy loved it. It was her first time and I’m positive it won’t be her last. I want to wish you and your family a very Merry Christmas and bright and Happy New Year.

—See you next year, Opal

What Students are Saying

Dear Liz,

So nice meeting you and I had a wonderful time, loved the recipes, enjoyed the beautiful luncheon, and all the wonderful ladies. I am sorry I will be unable to attend in Dec. but would love to be kept on the list. Wonderful Day.

—Thank you, Sheila

What Students are Saying

Hello, Liz

I just wanted to drop you a note to let you know how much I enjoyed your cooking class on wed. 07 with Opal and the other ladies that attended. I was told by a couple of my other friends whom have attended previously what fun they had and I agree with them. I hope to see you again if not at one of your cooking classes or at one of Pinetop’s fine eateries!

—Sincerely, Judy

What Students are Saying

Thank you for my great “first” cooking experience at your Blue Apron Cooking School. It will be easy for me to refer you to everyone! Your class more than met my expectations. You not only offered great recipe selections but what a fabulous chefs kitchen to work in. You topped it off with your beautiful table settings that I loved. I’m looking forward to my next cooking class with you.

—Thanks again, Judy

What Students are Saying

I just wanted to thank you for the great cooking class last Tuesday. It was a lot of fun and I learned some new skills 🙂 I hope I get to do it again soon.


What Students are Saying

Hi Liz,

I took your cooking class with Terri’s group last month. I so enjoyed it! Could you please add me to your email list so that I would be receiving any announcements of classes for next year and any other information that you send out to everyone? Thank you so much!


What Students are Saying

Hello Liz,

Just wanted you to know how much I enjoyed the class on Wednesday. Also, thanks for being gracious to Mike when he picked me up. We’ll be back in Pinetop over the winter and plan to take another class or classes next year.


Let’s Get Cooking!

2022 Class Schedule

Here we go again—another season (our 17th hard to believe!) of the Blue Apron Cooking School fun, friendly, and informative classes with something for everyone! Each season brings classes that not only teach cooking techniques and skills, but also introduce new foods and/or ways to prepare old favorites. As always, I’m excited to share them with you.

As many of you know I’m working on my cookbook, and although I’m finding what a monumental task it is, and it is surely slow going, I am making significant progress. To keep the momentum going I will need to continue working on it while also conducting the classes. This will require a few modifications to this class schedule. In order to free up time for recipe testing and photography, all classes will be scheduled on Tuesdays and Wednesdays. I apologize for any inconvenience this may cause and thank you for your support and patience.

Here is the first set of upcoming classes. I hope you find a class or two of interest. I can’t wait to share them with you! Also below is a quick look at additional ones planned for a bit later in the season. Let me know what you think.

Please reserve your space as soon as possible. Class size is limited, and classes can fill quickly!

If you are paying through Paypal and wish to register more than 2 people for a class, please contact me to find out if there are sufficient vacancies. Class dates in Red are Sold Out. See Wait List for Sold Out Classes below.

Thanks, Liz

Click on Class Details for complete menus.

Participation | $65

Rhubarb—Every Which Way

Years ago I offered the class—Rhubarb, So Much More Than Pie! and folks have been requesting a repeat ever since. So here it is, with new and updated recipes. We’ll make and enjoy a full menu with each and every recipe showcasing this most amazing vegetable (yes, rhubarb is a vegetable).

class offered on

Tues, May 24 – 10:30 am No Longer Available
Wed, May 25 – 10:30 am

Participation | $75

From the Tuscan Countryside

Tuscan cuisine, like all Italian dishes, is based on fresh, simple ingredients of the season. Following this tradition we will prepare and devour a fabulous and decadent meal with Tuscan classics.

class offered on

Tues, June 7 – 10:30 am Sold Out
Wed, June 8 – 5:30 pm Sold Out

Demonstration | $30

Dinner, Making it Easy!

Coming up with dinner ideas every evening is hard. We want something tasty, quick to prepare, using ingredients we have on hand and hopefully healthy and satisfying. I’ve got you covered. I’ll demonstrate two different dishes using almost the exact same ingredients, how to take a prepared packaged item and turn it quickly into something fancy enough to impress company, and we’ll conclude with a simple but to-die-for dessert and cocktail.

class offered on

Wed, June 22 – 10:30 am Sold Out

Participation | $65

Gluten Free Baking—at High Altitude

Baking gluten free is a challenge. Baking at high altitude is a challenge. But we can do it! In this class we will cover the inherent problems with both of these issues and provide techniques to overcome them.

class offered on

Tues, July 5 – 10:30 am
Wed, July 6 – 10:30 am

Participation | $65

Easy Summer Entertaining

In this class you will receive ideas and learn how to successfully plan and pull off fun, easy celebrations—with style! We’ll cover the basics, such as—who, what, when, where, and why. Then we’re on to planning the menu and décor. (A variety of tablescapes and flower arrangements will be on display.)

class offered on

Tues, July 19 – 10:30 am 1 spot open
Wed, July 20 – 10:30 am Sold Out

Participation | $65

Fabulous Glorious Vegetables

It’s so easy to get stuck in a vegetable rut but no need to with the wide variety of fresh vegetables that are easily available, even in our small grocery stores. We just need some inspiration! In this class we will not only review and practice vegetable chopping and preparation skills but will employ a wide variety of cooking methods.

class offered on

Tues, August 2 – 10:30 am 1 spot open
Wed, August 3 – 10:30 am 1 spot open

Participation | $65

Little Fried Fritter

Whatever you call them—fritters, cakes, latkes, pakora, beignets or patties, these little tantalizing bites are always crowd pleasers. We will make a wide variety of them while concentrating on the cooking skill—mise en place (everything in its place)—an organizational skill crucial when preparing these dishes. And because each of these tasty morsels requires frying, we will conquer that fear as well!

class offered on

Tues, August 16 – 10:30 am
Wed, August 17 – 10:30 am

Participation | $65

New Mexico—A Flavor All Its Own

My husband is a New Mexico boy, and although he hasn’t lived there for many years, he still craves the unique taste of its Mexican food. It didn’t take me many visits and meals to agree with him—I love it too! Lucky for us a very dear friend and exceptionally good cook, Harriet Morgan, has agreed to come from Albuquerque to assist in this class! She will explain a bit about that key ingredient found in most all NM dishes—chile!

class offered on

Tues, August 30 – 10:30 am Sold Out
Wed, August 31 – 10:30 am Sold Out


Ideas for More Classes

  • Easy & Delicious One Skillet Meals
  • Chicken Soups From Around the World
  • Working With and Ways With Phyllo Dough
  • It’s a Wrap—Foods Cooked in Packets, Leaves, Paper, etc.
  • The Glories of Meringue—Sweet and Savory
  • Holiday Baking—at High Altitude

Let me know what you think!


Completed Classes

  • Brunch Buffet in the Garden
  • Grilled Summer Salads, Breads & Sweets
  • Days of Wine & Roses
  • Late Summer Supper
  • All-A-Board!
  • Breakfast at Tiffany’s
  • Classic Italian Dinner Party
  • Soups & Sandwiches
  • Warm Winter Mornings
  • Christmas Eve Dinner

Wait List for Sold Out Classes

If a class you are interested in is sold out, don’t be discouraged! A wait list is kept for all classes. Often space opens up, sometimes in advance and sometimes at the last minute. If this is an option for you, please get on the wait list for any class you would like to attend. There is no obligation or payment required until your spot is secured. And I’ve been known to add an extra class day, when possible, for an extra popular class. Those on the wait list get first chance!

Thank you, Liz

P.S. Private classes are an option. See Specialty Classes for ideas, then contact me to schedule your own.

Wait List Form