Cookbook author and Chef Caroline Wright has cracked the code on making dinner in 20 minutes that isn't just heating up jarred tomato sauce and boiling noodles. Not only has she developed some really impressive menu options for this class, she wrote a book about it that you will get to take home: Twenty Dollar Twenty Minute Meals. This class will be hands-on so you get to see just how a meal gets made in 20 minutes.

Menu: Braised Swiss Chard Pasta with Poached Egg Greek Lemon and Egg Soup with Dandelion Greens Roasted Sausage with Warm Bean and Kale Salad Beverage: Beer pairing provided by the Brooklyn Brewery

At culinary school in France, two years at Martha Stewart's Everyday Food magazine as a food editor, and all my foodie jobs in between, I've learned how to get my ideas from kitchen to page from a lot of great cooks and editors. When I'm not pitching or developing stories for magazines, I cater, cook and style food around New York City to support my growing food editorial habit. I live in Brooklyn.

The Brooklyn Kitchen has been offering various culinary classes to the New York community since 2006. These classes range from knife skills, and home brewing to learning how to make four course fine dinning dinner from a professional chef.