Join Chef Lane Regan for a special holiday cooking class devoted to pierogi—a food at the heart of family gatherings, Christmas tables, and Lane’s forthcoming book, The Folklorists.

Over the course of the class, we’ll make pierogi together from start to finish: mixing and working the dough, preparing fillings, shaping and sealing, cooking, and finishing them for the table. We’ll talk about how to get a tender dough, how to balance a filling, what can be prepared ahead, and how to freeze and cook pierogi for the holidays.

Along the way, Lane will share some of the family history and food traditions behind The Folklorists, their forthcoming narrative cookbook centered around their grandmother Genevieve and Jennie’s Café in Gary, Indiana.

This is a hands-on class, but you’re also welcome to pour yourself something warm, watch, take notes, and make your pierogi later.

December 13th, 2026 | 3 hours | Live on Zoom

Recipes, ingredient lists, and a prep guide will be sent one week before class so you have everything you need to cook along.

Chef’s 4-Week Online Cooking Class

Spend four Sundays in February cooking with Chef Lane Regan. These classes are designed to build on one another, moving from the foundations of a well-stocked pantry through savory cooking, bread, pastry, and dessert—all with an emphasis on understanding why things work, not simply following a recipe.

Sundays, February 7, 14, 21 & 28
2–5 PM CST | 3–6 PM EST | 1–4 PM MT | 12–3 PM PST

Over four weeks, we’ll cover:

• Building a Pantry — preserves, ferments, smoking & brining

• Stocks, Sauces & Proteins — including Mushroom Tea!

• Sourdough & Yeast Breads

• Pastries & Ice Cream — and yes, we’ll make canelé. IYKYK.

Chef brings a bit of science into the kitchen, helping students understand what is happening to their food and why. The goal is to build intuition and give you techniques you can carry into your own cooking long after the classes are over.

Curriculum and recipes will be sent one week before each class so you have time to gather ingredients and prepare. Wednesday office hours from 6–7 PM following each Sunday class are also included, giving students a chance to drop in, ask questions, troubleshoot what they’ve been making, or dig deeper into anything covered that week.