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Cooking Programs

Do you want to learn how to make pad thai or pupusas?

Take advantage of the thriving food culture of Charlottesville by coming to a cooking program.  Learn to cook foods from all around the world.  The cooking programs are led by volunteers from U.Va.’s international community of students, scholars and families. 

Do you have a favorite food that you know how to prepare?

We are looking for individuals, pairs or groups who would be willing to hold a 2-hour cooking session for groups of about 20 students.  It is a wonderful opportunity for you and a friend or two to share your culture in a fun and casual environment.  We cover the cost of all supplies. You may also review our Cooking Programs Volunteer Information sheet to learn more about leading a cooking program. 

To lead a program, please complete our program volunteer form.

Visit our Facebook page to view photos from past cooking programs.

In the news:

+ Home Cooking: U.Va.'s International Center brings different cultures together through its cooking program - The University of Virginia Magazine

Cooking Class Recipe Lists:

2014

December

November

October

September

August

  • Summer Pies
    • Key lime pie, chocolate silk pie, and blueberry hand pies

July

June

May

April

March

February

January

2013

November

  • Persian Cooking
    • Estomboli polo, salad shirazi, and kotlet
  • Cavalier Cooking 101: 2Chainz #Mealtime
    • Teriyaki salmon, mango salsa, garlicky green beans, and shrimp and grits
  • Tale of 2 Cuisines: Mexican and Bengali
    • Chicken curry, borhani, mole poblano, and agua de tamarindo

October

September

August

  • American Grilling
    • American grilled chicken, barbeque rub, barbeque mop sauce, barbeque sauce, old bay potato bomb, grilled corn salad, and grilled pineapple
  • Everyday Bangladeshi Dishes
    • Eggplant with coconut milk, chana dal with egg, and rice with ghee and saffron

July

June

May

April

March

February

January

2012

December

November

October

September

  • Island Cooking
    • Jerk chicken, fried sweet plantains, and red pea soup
  • Koyla Grill
    • Skewered creamy chicken, grilled red spiced fish/shrimps, and grilled green lamb/beef cubes
  • Cake Pops

August

  • Korean Food for Special Occasions
    • Bulgogi, japchae, celery salad, zucchini pancakes, and noodles with soybean milk
  • Gluten-Free Brunch
    • Pancakes, fruit salad, homemade sausage, and homemade flavored yogurt
  • Homemade Pizza from Scratch
    • Quick and fast pizza crust, margarita pizza, barbecue chicken pizza, caramelized onion and prosciutto pizza, spinach "white" pizza, peach ricotta dessert pizza, house dressing, and watermelon cooler

July

  • South Indian Cuisine
    • Mung bean pesarattu, tomato chutney, sundal, and South Indian coffee
  • Cooking in the South Bronx
    • Empanadas, American BBQ chicken wings, Puerto Rican stewed beans, and yellow rice
  • Taste of Madagascar
    • Malagasy simmered beef, bambara groundpeas and pork, Malagasy tomato salad, Malagasy eggrolls, and cassava cake

June

May

  • Polish and Spanish Cooking
    • Tomato soup, potato pancakes with goulash, tortilla española, quails in sacramenia way, and ham and cheese and olive tapas
  • Gluten-Free Tex-Mex
    • Spicy black bean salad, spicy grilled chicken, spicy rice, mixed greens salad, cilantro-line vinaigrette, Sudeep's guacamole, and grilled rice tortillas
  • Nutritious Indian Vegetarian/Vegan Food
    • Super kale salad, ginger rice, mung dal, pancit, and paneer with bell peppers
  • Cooking in France
    • Chevre chaud, oeufs mimosas, quiche lorraine, ratatouille, and crepes

April

March

  • La Cocina Mexicana
    • Pollo pibil, red Mexican rice, and guacamole
  • Breakfast Made Simple
    • Homemade buttermilk biscuits, turkey sausage gravy, cheesy scrambled eggs with fresh tomato salsa, and fruit and yogurt parfait
  • Vietnamese Family Dinner
    • Boiled chicken with dipping sauces, Thai eggplants with shrimp paste sauce, fried salmon with pineapple and tomato, and winter melon soup

February

January

  • Soul Food
    • Fried chicken, macaroni and cheese, collard greens, and candied yams
  • Micro-Nutrient Rich Cooking
    • Cashew "cheese" sauce, pecan oat burgers, cashew mayonnaise, cauliflower potato salad, power greens, and carob brownie fudge
  • Serbo-Croatian Cooking
    • Spinach pie, meat pie, bean and sour cabbage soup, red beets salad, wheat and walnut cake, and jam rolls

2011

December

  • Easy Baking
    • Layered spinach supreme, magic cookie bars, and blueberry muffins
  • Christmas Eve in Poland
    • Beetroot soup, dumplings, split peas with cabbage, sour soup with beans, dessert noodles, and dried-fruit compote
  • Asian Fusion
    • Korean-style BBQ sliders, salsa criolla Argentina, vegetable egg roll, and zucchini fries with Sriracha mayo

November

  • Cooking with Pumpkin
    • Healthy black bean dip, spicy pepita nut mix, Thai pumpkin soup, salad with pumpkin dressing, northern Italian pumpkin lasagna, and oatmeal choco-pumpkin crisps
  • Caribbean Fusion
    • Jamaican rice and peas, curry chicken, Trinidadian macaroni pie, sweet plantains, and banana fritters
  • La cucina italiana di Giulia
    • Lasagna and tiramisu
  • A Taste of China
    • Minced pork congee with preserved egg, laba congee, scallop with egg custard, and tanghulu/crispy sugar-coated fruit

October

  • Czech Cuisine
    • Farmer cheese fruit dumplings and sauerkraut soup
  • Plant-Based Sushi
    • Sushi rolls, oriental dressing, nut mayonnaise, tofu eggless salad, old-fashioned baked pumpkin pudding
  • Konkan Cooking
    • Crispy fish fry, malvani chicken sagoti, coconut fish curry, French beans and coconut, kokum sol-kadhi, and sheera/semolina halwa

September

August

July

  • Vegan Homemade Pasta and Sauce
    • Home-made pasta, porcini and mushroom cream sauce, potato salad, cashew cheese sauce, raspberry dressing, and pomodoro e basilco sauce
  • Summer Salads
    • Vietnamese cucumber salad, Ashley's tropical black bean salad with mango, and Mama Drake's salad
  • Dominican Cooking
    • Moro, tostones, ensalada tipica, BBQ wings with Dominican twist, and BBQ chicken wings with Sofrito

June

  • Colombian Cooking
    • Plantain soup and platano calao
  • French Bistro
    • Steal with red wine sauce, peas braised with vegetables, potato puree, and upside-down apple tart
  • Taste of Korea
    • Rice and vegetable medley, sweet and nutty dried anchovy, sweet and spicy dried squid, chicken drummet with sweet soy sauce, seaweed soup, and watermelon juice
May

April

  • Bermudian
    • Bermuda ginger beer, chilled avocado soup, weeping onion pie, peas n rice, baked wahoo with basil, and Bermuda loquats tarte tatin
  • French
    • Light French dressing, chicken in a creamy sauce, cherry flan, and chocolate mousse
  • Tee und Kuchen
    • Black forest cake and German apple cake

March

  • Nicaraguan
    • Traditional Nicaragua beef stew
  • Gluten-Free
    • Quinoa-stuffed peppers and grilled pineapple with coconut sticky rice

February

January

  • Costa-Rican
    • Empanadas and stuffed plantains
  • Balkan Cuisine
    • Musaka with potatoes, baklava, baked beans in sauce, baked sauerkraut, urnebes salad, and torshi

 

2010

December

  • Vegan Brunch
    • Potato wedges, scrambled tofu, banana waffles, fruity cream sauce, carob fudgicles, and apple crisp
  • French Cafe
    • Croque monsieur, petits pains au chocolat, and cafe au lait

November

  • Thanksgiving Pies
    • Pumpkin, apple, chocolate bourbon pecan, and hot apple cider
  • Canadian Desserts
    • Sucre a la creme, Canadian butter tarts, maple cookies, nanaimo bars, and hot mulled cider
  • Polish
    • Yellow pea soup, vegetable salad, and faworki
  • Nigerian
    • Rice, beans, and plantain with chicken

October

  • Mexican
    • Tinga poblana, salsa roja, salsa verde, and agua de Jamaica
  • Italian
    • Ragu alla Bolognese, bucatini all'Amatriciana, and linguine with Sicilian pesto
  • Pakistani (Karachi)
    • Chicken karachi, raita, and chapli kebab
  • Kathmandu Kitchen
    • Nepali dumpling with tomato chutney and fried Nepali rice

September

  • Oktoberfest
    • Pretzels, Bavarian creme, and bratwurst with sauerkraut
  • Indian Mughlai
    • Biryani, shami kebab, boondi raita, and sharbat e RoohAfza
  • Vegan Japanese
    • Tofu and zucchini kushikatsu, sushi cake, adzuki and edamame ice cream, and stuffed daikon
  • Brazilian
    • Feijoada, pao de quejo, moqueqa de peixe, brigadeiros, and guarana

July

  • Quick and Healthy
    • Ratatouille twist, chipotle salad, seafood and beef pasta, marbled fruit meringue, and pine-orange punch
  • Chinese
    • Traditional Chinese spring roll, marbled meat, beef, and brown egg, and Tingzai Chou

June

  • Algerian
    • Bourek bel kefta, Algerian crushed wheat soup with lamb, chicken with olives tagine, and ghrebia louze
  • Quebequois
    • Tomato salad, apple crust, and pate Chinois

May

  • Dalmatian Coast
    • Fish pate, Dalmatian vegetable casserole, seafood risotto, chicken breasts with Apricot-Tarragon cream sauce
  • Lebanese
    • Kibe, hummus, and rice with lentils
  • Japanese
    • Miso soup, smoke salmon sushi, and braised meat and vegetables

April

  • Italian
    • Gnocchi, tomato sauce, and pizza dough
  • Argentinean
    • Ham and cheese empanadas, beef empanadas, and crepes
  • Persian
    • Chicken kabab, koobideh kabob, barg kabob, khoreshte gheime, baghlava, yogurt salad, and fresh vegetable salad
  • Mexican
    • Dry noodles, tortilla soup, and pico de gallo

March

  • Spanish
    • Croquetas and Spanish omelette
  • Gluten-free
    • Chocolate hazelnut torte with raspberries, pumpkin quick bread, coconut meringues, and sweet muffins
  • Tunisian
    • Couscous with meat, grilled salad, and tajine with beans and potatoes
  • Uzbek
    • Hanum

February

  • Mumbai Snacks
    • Curried vegetables with bread, onion fritter, spiced tea, and potato-based burger
  • Vegan Polish & Romanian
    • Eggplant spread, polenta, stuffed grape or cabbage leaves, pierogie, sunflower seed spread, nut spread, cucumber salad, and tofu cheesecake

 

2009

December

  • Central European
    • Bulgarian mixed salad, German potato salad, Serbian potato salad, borstch, leeks with olives, Romanian mushrooms in tomato sauce, tempeh paprikash, and Belarus kutya
  • Indian Sweets
    • Nevries/karanje, spiced Indian chai, gajjar ka halwa, and kheer/sevaiya

November

  • Vegan Thanksgiving
    • Roasted fingerling potatoes, braised brussel sprouts with vinegar and dill, spicy mashed sweet potatoes, vegan pumpkin cheesecake, gluten-free mushroom gravy, and brown and wild rice lentil pilaf
  • Mexican
    • Chilaquiles rancheros and green enchiladas
  • Thai
    • Thai pork stir fry with basil and deep-fried fish with celery
  • German
    • Laugen pretzels, obatzda, onion cake, and crepes

October

  • Russian
    • Pirozhki with cabbage or rice and fish filling, vinegret salad, and almond rings
  • Korean
    • Hard-boiled chicken with soy sauce, beef-pork patty cake, and sugar sweet potatoes
  • Goan
    • Goan sausage, prawn/shrimp pulao, Goan chicken curry, Goan coconut filling pancake, and banana lassi
  • Portuguese
    • Bread with chorizo, dry cod with cream, and sericaia

September

  • Vegan Hispanic
    • Tamales, vegan cheese, enchiladas, basic guacamole, salsa fresca, bread pudding, and tofu custard
  • Brazilian
    • Chocolate candy and seafood stew

August

  • Italian
    • Stuffed tomatoes with salsa verde, pasta alla panna e limone, and Martin sec al vino

June

  • Vegan Asian-Inspired
    • Oven-baked spring rolls, rice paper spring rolls, chapchei stir-fry noodles, gyoza dumplings, and tapioca pudding

May

April

  • Spanish
    • Paella and gazpacho
  • Greek
    • Vegetarian stuffed grape leaves, phyllo-cheese pies, baklava, spinach-phyllo pie, cucumber-yogurt appetizer, and eggplant appetizer
  • Persian
    • Yogurt salad, fresh vegetable salad, chicken kabab, khoresht fesenjan, Persian rice, and baghali polo
  • Filipino
    • Pancit bihon and lumpia

March

  • Austrian
    • Schnitzel and Austrian potato salad
  • Chinese
    • Pumpkin/sweet potato pancake, rice cake, tofu and egg appetizer, dumplings, fried eggplant, spicy beancurd, fried eggs with tomatoes, and pork and vegetable soup

February

  • Indian
    • Raita, basmati rice, chicken curry, and mango lassi
  • Indian
    • Paratha, papad, sago/sabudana papad, potato salad, fried eggplant, fried fish, bundi raita, pea pulav, Indian lentil curry, chicken tandoori, and mango lassi

January

  • Japanese
    • Sushi cake, dragon roll, and temari sushi
  • Chinese
    • Assorted side dishes, dumplings and won ton, sour sweet soup, and vegetable fried rice

 

2008

December

  • Thai
    • Thai soup, tom yum soup, sauteed shrimp, pork omelet, and bean sprouts
  • Desserts
    • Chocolate cake, brownies, New York cheesecake, and apple crumbles

November

  • Thanksgiving Sides
    • Apple pie, stuffing, cranberry relish, candied yams, mashed potatoes, and Thanksgiving leftovers sandwich

September

  • Cuban
    • Ensalada cubana, tostones, ropa vieja, and arroz con gris