From the Savoie to the Valais to the Dolomites, Alpine cuisine has been deeply influenced by the geography and agriculture of the region. This rib-sticking, warming cuisine is great cold-weather fare that far exceeds its “meat and potatoes” reputation. Molten, bark-wrapped raw-milk cheese, creamy polenta with braised lamb, and crispy potato rösti are just a few features of this indulgent exploration of cooking in the Alps.

Taught by Rory Stamp.